Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Biomolecules. 2023 Jan 27;13(2):245. doi: 10.3390/biom13020245.
The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of biomass as a substrate for and development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with and , and 8.71 log10 CFU/mL in beverage with and . Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.
以植物基或非乳制奶为原料的功能性饮料是目前全球发展最快的领域之一。微藻是功能性成分的来源，含有大量的健康化合物，如角黄素、虾青素、肽和油酸。本研究旨在探讨生物质作为 和 开发植物性大豆饮料的基质的适宜性，并从细菌活力、抗氧化能力和体外生物可及性方面评估发酵产物。在发酵过程中，在添加 和 的大豆饮料中发现细菌浓度为 8.74log10CFU/mL，在添加 和 的大豆饮料中发现细菌浓度为 8.71log10CFU/mL。发酵后的大豆饮料中的多酚含量和膳食抗氧化能力显著提高。另一方面，通过饮料的消化率，细菌活力显著降低。为了理解有助于细菌在胃肠道内有效传递的成分，需要进一步研究益生菌的封装方法。
