| Title: | "Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria" |
| Author(s): | Zhu L; Mu T; Ma M; Sun H; Zhao G; |
| Address: | "Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China; College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. Electronic address: mutaihua@126.com. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. Electronic address: meimei881020@163.com. Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. Electronic address: sunhongnan@caas.cn. College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China" |
| DOI: | 10.1016/j.foodchem.2021.131500 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of fermented sweet potato residues (SPR) were investigated. The soluble dietary fiber (12.92-16.63 g/100 g DW), total polyphenols content (90.51-97.35 mg/100 g DW), organic acids, and stability of SPR were increased after fermentation. The DPPH radical scavenging capacity (39.49-62.04 mg AAE/100 g DW) and ferric reducing antioxidant power (47.14-71.87 mg TE/100 g DW) were also increased, of which SPR fermented with Lacticaseibacillus rhamnosus CICC 23119 exhibited the highest values. Meanwhile, the anti-nutritional compound (oxalic acid) was decreased from 0.46 to 0.08-0.30 mg/g DW. Also, the fermented SPR exhibited different flavors compared with SPR, due to the production of acids especially antiseptic hexanoic acid and sorbic acid. Therefore, these results can provide a theoretical basis for the high-value utilization of SPR" |
| Keywords: | Antioxidants/metabolism Bifidobacterium/metabolism Fermentation *Ipomoea batatas/metabolism *Lactobacillales/metabolism Antioxidant activity Lactic acid bacteria and bifidobacteria fermentation Nutritional composition Stability Sweet potato residues Volat; |
| Notes: | "MedlineZhu, Lili Mu, Taihua Ma, Mengmei Sun, Hongnan Zhao, Guohua eng England 2021/11/14 Food Chem. 2022 Apr 16; 374:131500. doi: 10.1016/j.foodchem.2021.131500. Epub 2021 Oct 29" |
