Cen Qin, Fan Jin, Zhang Rui, Chen Hongyan, Hui Fuyi, Li Jiamin, Zeng Xuefeng, Qin Likang
School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China.
Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China.
Food Chem X. 2023 Dec 16;21:101078. doi: 10.1016/j.fochx.2023.101078. eCollection 2024 Mar 30.
One of the major issues in the food sector is the lack of resource utilization and the contamination of the environment caused by by-products. This study aimed to investigate the effects of (GL) fermentation on the nutritional components, structural characterization, metabolites, and antioxidant activity of soybean residue (SR), sweet potato residue (SPR), and zanthoxylum pericarpium residue (ZPR). The results showed that the nutrient contents of SR, SPR and ZPR increased. The active substances, amino acids (umami, aromatic and basic), metabolites and antioxidant activity (DPPH, ABTS, FRAP) (SR and SPR increased by 11.43, 32.64, 40.19 μmol Trolox/100 g and 19.29, 17.7, 32.35 μmol Trolox/100 g, respectively) of SR and SPR were increased. However, the results of ZPR showed a decrease in the content of bioactive substances, amino acids, and antioxidant activity. The results show that using GL fermentation can provide novel ideas and theoretical basis for improving SR and SPR to obtain new raw materials for antioxidant products.
食品行业的主要问题之一是资源利用不足以及副产品对环境的污染。本研究旨在探讨（GL）发酵对豆渣（SR）、红薯渣（SPR）和花椒果皮渣（ZPR）的营养成分、结构特征、代谢产物及抗氧化活性的影响。结果表明，SR、SPR和ZPR的营养成分含量增加。SR和SPR的活性物质、氨基酸（鲜味、芳香族和碱性）、代谢产物及抗氧化活性（DPPH、ABTS、FRAP）（SR分别增加11.43、32.64、40.19 μmol Trolox/100 g，SPR分别增加19.29、17.7、32.35 μmol Trolox/100 g）均有所提高。然而，ZPR的结果显示生物活性物质、氨基酸含量及抗氧化活性下降。结果表明，利用GL发酵可为改善SR和SPR以获得抗氧化产品的新原料提供新思路和理论依据。
