重庆工商大学学报（自然科学版）2025，Vol.42Issue(2)：18-25,8.DOI:10.16055/j.issn.1672-058X.2025.0002.003
益生菌发酵火龙果饮料工艺优化及抗氧化活性研究
Optimization of Fermentation Process and Antioxidant Activity of Probiotic Fermented Dragon Fruit Beverage
摘要
Abstract
Objective To address the instability of anthocyanins in dragon fruit beverages due to fermentation factors,a fermentation process was optimized to develop a refreshing,flavorful dragon fruit beverage rich in anthocyanins and with strong antioxidant capacity.Methods Red-fleshed dragon fruit was used as the raw material,with Lactobacillus plantarum and Streptococcus thermophilus as fermentation agents.Based on single-factor experiments,the initial pH of the fermentation broth,inoculum volume of the seed solution,and fermentation time were selected as influencing factors,while the anthocyanin content of the fermented dragon fruit beverage served as the response value.Response surface methodology was employed to determine the optimal process parameters.The anthocyanin content,soluble solid content,and DPPH radical scavenging rate were measured before and after fermentation to evaluate the effect of the fermentation process on the antioxidant activity of the beverage.Results The optimal fermentation conditions were as follows:inoculum volume of the seed solution of 1.7％,initial pH of 6.3,and fermentation time of 24 hours.Under these conditions,the fermented dragon fruit beverage exhibited natural clarity,stable texture,and distinct dragon fruit aroma with fermented notes.The anthocyanin content was(50.10±0.28)mg/L,which was only 11.68 mg/L lower than that of the unfermented dragon fruit juice.The DPPH free radical scavenging rate was significantly increased,and the content of anthocyanin and soluble solids did not change much.Conclusion The fermentation process preserved the nutritional components of the dragon fruit beverage while enhancing its antioxidant capacity.These findings provide valuable insights for enriching the fruit and vegetable fermented beverage market in China.关键词
火龙果/复合益生菌/花色苷/响应面法Key words
dragon fruit/compound probiotics/anthocyanins/response surface methodology分类
轻工业引用本文复制引用
邓诗源,黄烁翔,刘丰玮,张睿豪,陈东廷,王舶乔,惠月,吴丽,李叶凤..益生菌发酵火龙果饮料工艺优化及抗氧化活性研究[J].重庆工商大学学报（自然科学版）,2025,42(2):18-25,8.基金项目
重庆市教委雏鹰计划项目(CY230802). （CY230802）
