Ma Li, Zhao Chengying, Chen Jifeng, Zheng Jinkai
School of Life Sciences, Zhengzhou University, Zhengzhou, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Front Nutr. 2021 May 21;8:645416. doi: 10.3389/fnut.2021.645416. eCollection 2021.
The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly used to optimize hot water extraction of soluble solids from black garlic. The optimal extraction conditions were temperature 99.96°C, solid-to-liquid ratio 1:4.38 g/ml, and extracting 2.72 h. The effects of (, and co-culture of them) fermentation on the physicochemical properties of black garlic extract broth were studied for the first time. Artificial and electronic sensory evaluations demonstrated that fermentation significantly influenced the sensory characteristics. The variations of metabolites in different broth samples (S1, unfermented; S2, 1-day fermentation by ; S3, 2-day fermentation by ; and S4, 1-day fermentation by co-cultured ) were further investigated by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry/mass spectrometry analysis. As a result, fermentation significantly reduced the pH; increased the contents of the total acid, amino nitrogen, total polyphenol, and total flavonoid; and reduced the content of 5-hydroxymethylfurfural (a carcinogenic component) by 25.10-40.81% in the black garlic extract. The contents of several components with unpleasant baking flavors (e.g., furfural, 2-acetylfuran, and 5-methyl furfural) were reduced, whereas the contents of components with green grass, floral, and fruit aromas were increased. More importantly, the contents of several functional components including lactic acid, Gly-Pro-Glu, sorbose, and α-CEHC (3,4-dihydro-6-hydroxy-2,5,7,8-tetramethyl-2H-1-benzopyran-2-propanoic acid) were increased after fermentation. The results demonstrated the potential of probiotic fermentation to improve the quality of black garlic. This work will provide an insight into the strategic design of novel black garlic products and facilitate the application of black garlic in functional foods.
本研究旨在探讨益生菌在基于黑蒜的新型功能性食品开发中的潜在应用。首先采用单因素分析（提取温度、固液比和提取时间）和响应面法对黑蒜中可溶性固形物的热水提取工艺进行优化。最佳提取条件为温度99.96℃、固液比1:4.38 g/ml、提取2.72 h。首次研究了（、及其共培养）发酵对黑蒜提取液理化性质的影响。人工感官评价和电子感官评价表明，发酵对感官特性有显著影响。通过气相色谱-质谱联用和液相色谱-质谱/质谱分析进一步研究了不同发酵液样品（S1，未发酵；S2，发酵1天；S3，发酵2天；S4，共培养发酵1天）中代谢产物的变化。结果表明，发酵显著降低了黑蒜提取物的pH值；提高了总酸、氨基氮、总多酚和总黄酮的含量；使5-羟甲基糠醛（一种致癌成分）的含量降低了25.10-40.81%。几种具有不愉快烘焙风味的成分（如糠醛、2-乙酰基呋喃和5-甲基糠醛）的含量降低，而具有青草、花香和果香的成分含量增加。更重要的是，发酵后几种功能成分如乳酸、甘氨酰-脯氨酰-谷氨酸、山梨糖和α-CEHC（3,4-二氢-6-羟基-2,5,7,8-四甲基-2H-1-苯并吡喃-2-丙酸）的含量增加。结果证明了益生菌发酵改善黑蒜品质的潜力。这项工作将为新型黑蒜产品的战略设计提供思路，并促进黑蒜在功能性食品中的应用。
