Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

Author:

Liu Wen‐Ying1ORCID,Wang Xue2,Ren Jie3,Zheng Cheng‐Dong2,Wu Han‐Shuo3,Meng Fan‐Tong2,Ling Kong3,Qi Xiu‐Yu2,Zhou Ming3,Wang Yue2,Gu Rui‐Zeng3,Han Lu‐Jia1,Zhang Yong‐Jiu2

Affiliation:

1. Engineering Laboratory for Agro Biomass Recycling & Valorizing College of Engineering, China Agricultural University Beijing People's Republic of China

2. Heilongjiang Feihe Dairy Co., Ltd. Beijing People's Republic of China

3. Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing People's Republic of China

Abstract

AbstractFermentation technology was used to prepare the acaí (Euterpe oleracea) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei: Leuconostoc mesenteroides: Lactobacillus plantarum = 0.5:1:1.5, a fermentation time of 6 days, and a nitrogen source supplemental level of 2.5%. In optimal conditions, the ORAC value of the fermentation liquid reached the highest value of 273.28 ± 6.55 μmol/L Trolox, which was 55.85% higher than the raw liquid. In addition, the FRAP value of the acaí, as well as its scavenging ability of DPPH, hydroxyl, and ABTS free radicals, increased after fermentation. Furthermore, after fermentation treatment, the microstructure, basic physicochemical composition, amino acid composition, γ‐aminobutyric acid, a variety of volatile components, and so on have changed. Therefore, fermentation treatment can significantly improve the nutritional value and flavor of the acaí. This provides a theoretical basis for the comprehensive utilization of acaí.

Funder

Key Research and Development Program of Ningxia

National Basic Research Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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