Kathiriya Mital R, Vekariya Yogesh, Hati Subrota
Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India.
J Food Sci Technol. 2024 May;61(5):969-982. doi: 10.1007/s13197-023-05893-y. Epub 2023 Dec 12.
Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit. The processing parameters such as quantity of freeze dried cactus pear fruit powder, sucrose and incubation time were optimised using response surface methodology. The optimized product was then subjected to proximate compositional, physicochemical, biofunctional and microbial analysis. The lactic fermented cactus pear fruit beverage was prepared by mixing 12% [w/v] freeze dried cactus pear fruit powder and 3% sucrose in water, then pasteurised and inoculated with 3% MTCC 25515 and M9, then incubated at 37 °C for 6 h. The moisture content of the beverage was 87.77% and major constituent was carbohydrate (9.58% per wet matter basis). The 100 mL beverage contains 89.84 mg GAE phenolic compounds, 5.86 mg QE flavonoids, 71.82 mg betacyanin, 28.08 mg betaxanthin, 10.59 mg ascorbic acid. The beverage also exhibited 58% ABTS antioxidant activity. The beverage was shelf stable for 20 days at 7 ± 1 °C. Such a biofunctional beverage loaded with antioxidant potential can be consumed as refreshing drink.
仙人掌果在墨西哥、葡萄牙、中国、印度等国家的民族医学中因具有诸多健康益处而闻名。本研究旨在开发具有生物功能的乳酸发酵仙人掌果饮料，以提升这种药用水果的价值。采用响应面法对冻干仙人掌果粉的用量、蔗糖用量和培养时间等加工参数进行了优化。然后对优化后的产品进行了近似成分、理化、生物功能和微生物分析。乳酸发酵仙人掌果饮料的制备方法是将12%[w/v]的冻干仙人掌果粉和3%的蔗糖溶于水中，然后进行巴氏杀菌，并接种3%的MTCC 25515和M9，接着在37℃下培养6小时。该饮料的水分含量为87.77%，主要成分是碳水化合物（以湿物质计为9.58%）。100毫升饮料含有89.84毫克没食子酸当量的酚类化合物、5.86毫克槲皮素当量的黄酮类化合物、71.82毫克甜菜色素、28.08毫克甜菜黄素、10.59毫克抗坏血酸。该饮料还表现出58%的ABTS抗氧化活性。该饮料在7±1℃下可稳定保存20天。这种富含抗氧化潜力的生物功能饮料可作为提神饮品饮用。
