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Đặc điểm lý hóa và chức năng của một loại đồ uống mới lên men từ lá ớt (Capsicum annuum L.) sử dụng chế phẩm vi khuẩn lactic
Tóm tắt
Hai chủng vi khuẩn axit lactic (LAB), Lactobacillus homohiochii JBCC 25 và L. homohiochii JBCC 46, đã được tách chiết từ một loại đồ uống giấm lên men tự nhiên. Đồ uống từ lá ớt lên men (FPLB-3), được đánh giá tốt dựa trên bài kiểm tra đánh giá cảm quan, đã được chuẩn bị bằng cách sử dụng các chủng vi khuẩn hỗn hợp. Đồ uống FPLB-3 đã cho thấy các khía cạnh chức năng được cải thiện dựa trên nồng độ γ-aminobutyric acid (23,6 mg%), tổng polyphenol (2.828,2 μg/g tương đương axit gallic) và nồng độ flavonoid (2.008,8 μg/g tương đương catechin). Hơn nữa, FPLB-3 cho thấy hoạt động thu hồi gốc tự do 2,2-diphenyl-1-picrylhydrazyl (DPPH) mạnh mẽ hơn (84,6%) và gốc superoxide (90,8%), cũng như khả năng ức chế α-glucosidase xuất sắc đạt 65,9% tại nồng độ 50 mg/mL so với nguyên liệu thô. Dựa trên những kết quả này, FPLB mới phát triển từ lá ớt Wongi-1 và Lactobacillus dự kiến sẽ trở thành một loại thực phẩm chức năng mới với khả năng chống oxy hóa tự nhiên và khả năng kháng tiểu đường.
Từ khóa
#vi khuẩn axit lactic #đồ uống lên men #lá ớt #hoạt tính chống oxy hóaTài liệu tham khảo
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