Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and-glucosidase inhibitory activity:A response surface methodology approach  

作　　者：W.Y.Koh U.Uthumporn A.Rosma A.R.Irfan Y.H.Park 

机构地区：[1]Food Technology Division,School of Industrial Technology,Universiti Sains Malaysia,Minden 11800,Penang,Malaysia [2]Bioprocess Division,School of Industrial Technology,Universiti Sains Malaysia,Minden 11800,Penang,Malaysia [3]Department of Applied Microbiology and Biotechnology,Yeungnam University,Gyeongsan,South Korea

出　　处：《Food Science and Human Wellness》2018年第1期57-70,共14页食品科学与人类健康（英文）

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 2016/2017;Universiti Sains Malaysia(USM)Vice Chancellor Award Scholarship and grant(RUI,1001/PTEKIND/811339).

摘　　要：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.

关 键 词：Probiotics Response surface methodology Box-Behnken HYPERGLYCAEMIA Functional food 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]