Dahal Sagar, Ojha Pravin, Karki Tika Bahadur
Department of Food Technology National College of Food Science and Technology Kathmandu Nepal.
Food Research Division Nepal Agricultural Research Council Lalitpur Nepal.
Food Sci Nutr. 2020 Feb 10;8(3):1546-1553. doi: 10.1002/fsn3.1440. eCollection 2020 Mar.
The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (10 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period ( < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.
该研究旨在通过制备含有益生菌（La5）的合生元亚贡果汁，并研究其在储存过程中的理化性质变化，来利用亚贡果实的益生元潜力。将提取的新鲜果汁添加益生菌，然后与对照（未发酵）果汁一起在冷藏（4°C）和室温（25°C）条件下储存。结果发现，在冷藏和室温条件下，果汁中益生菌菌株的活力分别在27天和15天内保持在令人满意的水平（10 CFU/ml）。对产品的总可溶性固形物、pH值、酸度、生物活性化合物（抗坏血酸、类胡萝卜素含量和总酚）以及抗氧化能力进行了评估。在冷藏和非冷藏条件下储存的制备好的合生元果汁，总可溶性固形物在储存27天和15天后分别从7.8±0.05降至5.5±0.26和5.3±0.10，而酸度则分别从0.067±0.05增至0.80±0.06和1.02±0.04。同样，在储存期间测定了酵母和霉菌计数、总平板计数以及大肠菌群计数。即使在储存27天和15天后，合生元果汁中的酵母和霉菌数量较少且无大肠菌群，这表明即使活力降至令人满意的水平以下，合生元果汁仍可作为普通果汁继续饮用。与同期在冷藏条件下储存的对照果汁相比，发酵果汁中的抗坏血酸、酚类含量和抗氧化活性更高（P<0.05）。亚贡具有高治疗特性和众多健康益处，与益生菌的健康益处相结合，可能会开发出具有高健康和营养价值的商业饮料。
