Yusuf Dandy, Kholifaturrohmah Risa, Nurcholis Mochamad, Setiarto R Haryo Bimo, Anggadhania Lutfi
Research Center for Applied Microbiology, National Research and Innovation Agency the Republic of Indonesia, Cibinong 16911, Indonesia.
Research Collaboration Center for Traditional Fermentation, Surakarta 57126, Indonesia.
Prev Nutr Food Sci. 2023 Dec 31;28(4):453-462. doi: 10.3746/pnf.2023.28.4.453.
Oxidative stress plays a major role in the pathogenesis and progression of noncommunicable diseases. Kefir is a fermented food that has been reported to repress oxidative stress. This study aimed to assess the antioxidant activity, bioactive composition, and encapsulation efficiency of white jack bean (WJB) kefir. The following procedures were conducted: WJB was prepared and converted into juice using water solvent. The sterilized WJB juice was then fermented with kefir grain (10%) for 24∼72 h. Every 24 h, the kefir was evaluated for antioxidant activity, and the dominant bioactive component suspected to be the source of the antioxidant activity was identified. The final stage was the encapsulation process. WJB kefir showed high antioxidant activity, inhibiting DPPH radicals by 90.51±4.73% and ABTS radicals by 86.63±2.34% after 72 h of fermentation. WJB kefir contained 0.35±0.01 mg GAE/g total phenolics and 0.08 mg/g total flavonoids. The LC/MS identification suggested that the bioactive antioxidant components of the WJB kefir were from the alkaloid, saponin, phenolic, and flavonoid groups. The encapsulation with maltodextrin using freeze drying resulted in microencapsulation of WJB kefir with a particle size of 6.42±0.13 μm. The encapsulation efficiency was 79.61%, and the IC value was 32.62 ppm. The encapsulation method was able to maintain the antioxidant stability of the kefir and extend its shelf life. WJB kefir, a nondairy, lactose-free kefir, can be used as an antioxidant functional food.
氧化应激在非传染性疾病的发病机制和进展中起主要作用。开菲尔是一种发酵食品，据报道具有抑制氧化应激的作用。本研究旨在评估白刀豆（WJB）开菲尔的抗氧化活性、生物活性成分和包封效率。进行了以下步骤：制备WJB并用水溶剂将其转化为汁液。然后将灭菌的WJB汁液与开菲尔粒（10%）发酵24至72小时。每24小时评估一次开菲尔的抗氧化活性，并鉴定出疑似为抗氧化活性来源的主要生物活性成分。最后阶段是包封过程。WJB开菲尔表现出高抗氧化活性，发酵72小时后对DPPH自由基的抑制率为90.51±4.73%，对ABTS自由基的抑制率为86.63±2.34%。WJB开菲尔含有0.35±0.01毫克没食子酸当量/克总酚和0.08毫克/克总黄酮。液相色谱/质谱鉴定表明，WJB开菲尔的生物活性抗氧化成分来自生物碱、皂苷、酚类和黄酮类基团。使用冷冻干燥法用麦芽糊精进行包封，得到粒径为6.42±0.13微米的WJB开菲尔微胶囊。包封效率为79.61%，IC值为32.62 ppm。该包封方法能够保持开菲尔的抗氧化稳定性并延长其保质期。WJB开菲尔是一种非乳制品、无乳糖的开菲尔，可作为抗氧化功能性食品。
