益生菌发酵果蔬汁生物活性成分及功能特性研究进展  

Research Progress on Bioactive Components and Functional Properties of Fruit and Vegetable Juice Fermented by Probiotics

作　　者：吴彩云 张晓荣[1] 徐怀德[1] 雷宏杰[1] Wu Caiyun;Zhang Xiaorong;Xu Huaide;Lei Hongjie(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2021年第12期323-334,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省重点研发计划项目(S2022-YF-ZDCXL-ZDLNY-0071);国家自然科学基金面上基金项目(32172184)。

摘　　要：益生菌发酵果蔬汁是新兴的具有保健功能的营养食品。基于生物转化作用的益生菌发酵可使果蔬中的生物活性物质结构和类型发生改变,进而产生新的有机酸、酚类和挥发性化合物等,降低糖含量或抗营养因子,使果蔬汁具有更高的生理功能。这些转变改善了食品成分的生物可及性和生物利用度,从而引起与健康有关的特性的改变。本文综述果蔬汁在益生菌发酵过程中生物活性成分的变化及导致的功能特性,以期为益生菌发酵果蔬汁的生产及功能开发提供参考。The fermentation of fruit and vegetable juices by probiotics is a new nutrition food with health function.Lactic acid fermentation-based biotransformation changes in both profile and types of bioactive compounds.Molecules such as organic acid,phenolic compounds or volatile compounds generated while sugar content or anti-nutritional compounds are decreased and active substances are converted to molecules with additional biological function.These transformations have improved the bio-accessibility and bio-availability of food ingredients,resulted inmodifications of health-related properties.In this review,we summarize recent progress in changing of bioactive components in fruit and vegetable juices during the fermentation of probiotics and the resulting functional characteristics,with a view to providing a theoretical reference for the production and functional development of fruit and vegetable juices fermented by probiotics.

关 键 词：益生菌 果蔬汁 生物活性物质 功能特性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]