Sravan Kumar S, Manoj P, Giridhar P
Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2015 May;52(5):3037-43. doi: 10.1007/s13197-014-1335-5. Epub 2014 Apr 4.
Basella rubra fruit juice with a total soluble solids content of 5 to 9 (0)Brix was fermented using the wine yeast Saccharomyces cerevisiae. An 87.5 % of conversion of fermentable sugar was achieved. The TSS ((0)Brix) reduced from 0.60 (0)Brix to 0.17 (0)Brix (71.67 % decrease in TSS) upon performing fermentation of fruit juice water extract with Saccharomyces cerevisiae strain 2. There was 8 folds reduction in pigment quality as evidenced from fermentation. Besides, the potential increase of phenolics, thanks to a higher content of total betalains in general and betacyanins in particular when fermentation was carried out with S. cerevisiae strain 3. The DPPH (2, 2 -diphenyl-1-picrylhydrazyl hydrate) free radical scavenging potential (IC50) of fermented juice (1.9 mg.ml(-1)) was significant over control (2.4 mg.ml(-1)) extracts of B. rubra. The reducing power of fermented extracts was significantly high compared to control samples. The multiple antioxidant activity of fermented extract was also evident by significant reducing power assay when compared to its control samples.
使用酿酒酵母对总可溶性固形物含量为5至9（°Brix）的落葵果汁进行发酵。可发酵糖的转化率达到了87.5%。在用酿酒酵母菌株2对果汁水提取物进行发酵后，总可溶性固形物（°Brix）从0.60（°Brix）降至0.17（°Brix）（总可溶性固形物减少了71.67%）。发酵表明色素质量降低了8倍。此外，当用酿酒酵母菌株3进行发酵时，由于总的甜菜红素尤其是β-花青素含量较高，酚类物质有潜在增加。发酵果汁的DPPH（2,2-二苯基-1-苦基肼水合物）自由基清除能力（IC50）为1.9毫克/毫升，显著高于落葵对照提取物（2.4毫克/毫升）。与对照样品相比，发酵提取物的还原能力显著更高。与对照样品相比，通过显著的还原能力测定也明显看出发酵提取物具有多种抗氧化活性。
