The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and-glucosidase inhibitory activity.Relationship between fe...The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and-glucosidase inhibitory activity.Relationship between fermentation temperature,inoculum and ingredient concentration with response variables(fermentation time at the fermentation endpoint pH 4.5,survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids,-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage)was investigated using response surface methodology.Optimal formulation was obtained at an approximation of 40%pumpkin puree concentration,8 Log CFU/mL inoculum and at 35℃.The product derived from this optimum formula reached the fermentation endpoint after 28.34±0.10 h and the quality change during 4 weeks storage was studied.The product achieved 88.56±0.67%of L.mali survival after treatment with simulated gastric and intestinal juices;demonstrated 95.89±0.30% α-glucosidase inhibitory activity,as well as scored 6.99±0.40 on sensory overall acceptability after 4 weeks of storage.These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability,thus may offer a dietary means for the management of hyperglycaemia.展开更多
基金The authors would like to appreciate and acknowledge ASEAN University Network(AUN)and Korea Association of the Southeast Asian Studies for providing financial support under ASEAN-ROK Academic Exchange Programme 2016/2017Universiti Sains Malaysia(USM)Vice Chancellor Award Scholarship and grant(RUI,1001/PTEKIND/811339).
文摘The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and-glucosidase inhibitory activity.Relationship between fermentation temperature,inoculum and ingredient concentration with response variables(fermentation time at the fermentation endpoint pH 4.5,survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids,-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage)was investigated using response surface methodology.Optimal formulation was obtained at an approximation of 40%pumpkin puree concentration,8 Log CFU/mL inoculum and at 35℃.The product derived from this optimum formula reached the fermentation endpoint after 28.34±0.10 h and the quality change during 4 weeks storage was studied.The product achieved 88.56±0.67%of L.mali survival after treatment with simulated gastric and intestinal juices;demonstrated 95.89±0.30% α-glucosidase inhibitory activity,as well as scored 6.99±0.40 on sensory overall acceptability after 4 weeks of storage.These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability,thus may offer a dietary means for the management of hyperglycaemia.
