食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 281 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042846

研究报告

非活菌型发酵草莓汁工艺优化、风味品质及营养功能分析

  • 张诗怡 ,
  • 吕佳瑶 ,
  • 吴珊 ,
  • 王鹏 ,
  • 李婷 ,
  • 周兰荠 ,
  • 张忧忧 ,
  • 段新婷 ,
  • 施星仁 ,
  • 施明瑛 ,
  • 田洪磊 ,
  • 王泽盛 ,
  • 林玉泉 ,
  • 施琳
展开
  • 1(陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
    2(河南工业大学 粮油食品学院,河南 郑州,450001)
    3(湖州吴兴金农生态农业发展有限公司,浙江 湖州,313028)
    4(新疆应用职业技术学院 园林与旅游管理学院,新疆 奎屯,833200)
第一作者:本科生(施琳副研究员和林玉泉为共同通信作者,E-mail:linshi198808@snnu.edu.cn;yuquanaman@163.com)

收稿日期: 2025-03-25

  修回日期: 2025-05-29

  网络出版日期: 2025-10-27

基金资助

西安市科技计划项目(23 NYGG0056);食品风味化学创新团队(2022TD-14)

收起

Innovation of pasteurized probiotic fermented strawberry juice: Fermentation process, flavor profiles, and nutritional functions

  • ZHANG Shiyi ,
  • LYU Jiayao ,
  • WU Shan ,
  • WANG Peng ,
  • LI Ting ,
  • ZHOU Lanqi ,
  • ZHANG Youyou ,
  • DUAN Xinting ,
  • SHI Xingren ,
  • SHI Mingying ,
  • TIAN Honglei ,
  • WANG Zesheng ,
  • LIN Yuquan ,
  • SHI Lin
Expand
  • 1(School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China)
    2(College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China)
    3(Huzhou Wuxing Jinnong Ecological Agriculture Development Co.Ltd., Huzhou 313028, China)
    4(Xinjiang Career Technical College, Kuitun 833200, China)

Received date: 2025-03-25

  Revised date: 2025-05-29

  Online published: 2025-10-27

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摘要

以草莓汁为原料,优化植物乳植杆菌(Lactiplantibacillus plantarum 85,LP85)与唾液链球菌嗜热亚种(Streptococcus salivarius subsp. thermophilus 81,ST81)混菌发酵条件,对照鲜果汁,全面分析巴氏杀菌后草莓发酵汁感官评分、理化指标及挥发物质的组成,采用细胞实验揭示其营养功效。正交实验结果表明,发酵优选工艺为LP85与ST81以3∶1的配比接种107 CFU/mL,糖添加量100 g/L,初始pH值4.0,37 ℃条件发酵14 h后巴氏杀菌30 min(T14-5)。发酵显著提升感官评分、改善草莓汁褐变、增加总酚含量及抗氧化活性。顶空固相微萃取-气相色谱-质谱技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术共检测到以酯类为主的47种挥发性成分,相较于鲜汁,T14-5显著增加正辛醛及酮类(如4-羟基-2,5-二甲基l-3(2H)-呋喃酮,2,5-二甲基-4-甲氧基-3(2H)-呋喃酮),是护色及发酵香甜风味保持的主要物质。为进一步研究混菌发酵对草莓汁营养功效的提升作用,构建脂多糖(lipopolysaccharide,LPS)诱导的小鼠单核巨噬细胞白血病细胞(RAW264.7)细胞炎症模型,对比鲜汁,T14-5以剂量依赖型显著提高细胞活力,降低细胞肿瘤坏死因子α(tumor necrosis factor-α,TNF-α)、诱导型一氧化氮合酶(inducible nitric oxide synthase,iNOS)、单核细胞趋化蛋白-1(monocyte chemoattractant protein-1,MCP-1)、一氧化氮(nitric oxide,NO)、前列腺素E2(prostaglandin e2,PGE2)和白介素-6(interleukin-6,IL-6);T14-5显著改善高糖诱导的人肝癌细胞(HepG2)胰岛素抵抗,增加细胞葡萄糖消耗,减少高糖引起的HepG2细胞凋亡,降低葡萄糖-6-磷酸酶(glucose-6-phosphatase,G6pase)、糖原合酶激酶3β(glycogen synthase kinase-3β,GSK3β)和Toll样受体4(toll-like receptor 4,TLR4),提高葡萄糖转运蛋白4(glucose transporter 4,GLUT4)、胰岛素受体(insulin receptor,INSR)和蛋白激酶B(protein kinase B,AKT)。研究结果为非活菌型发酵草莓汁的产品研发提供理论依据,表明其有望成为具有潜在商业价值的健康饮料。

关键词： 益生菌发酵; 非活菌型; 草莓汁; 香气成分; 细胞实验

本文引用格式

张诗怡 , 吕佳瑶 , 吴珊 , 王鹏 , 李婷 , 周兰荠 , 张忧忧 , 段新婷 , 施星仁 , 施明瑛 , 田洪磊 , 王泽盛 , 林玉泉 , 施琳 . 非活菌型发酵草莓汁工艺优化、风味品质及营养功能分析[J]. 食品与发酵工业, 2025 , 51(20) : 281 -290 . DOI: 10.13995/j.cnki.11-1802/ts.042846

Abstract

Using strawberry juice as the raw material, the mixed fermentation conditions of Lactiplantibacillus plantarum 85 (LP85) and Streptococcus salivarius subsp.thermophilus 81 (ST81) were optimized.Compared to fresh fruit juice, a comprehensive analysis was conducted on the sensory scores, physicochemical indicators, and volatile compound composition of the pasteurized strawberry fermented juice.Cell experiments were employed to reveal its nutritional benefits.Results from the orthogonal experiment revealed that optimal fermentation conditions were a 3∶1 ratio of LP85 to ST81 at a concentration of 107 CFU/mL, with 100 g/L sugar addition, an initial pH of 4.0, fermentation at 37 ℃ for 14 hours, followed by pasteurization for 30 minutes (T14-5).Fermentation improved sensory scores, reduced browning, and enriched the contents of phenolic compounds and antioxidant properties.Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis identified 47 volatile flavor compounds, predominantly esters, in the fresh juice and T14-5, with significant increases in n-octanal and ketones in T14-5 compared to the fresh juice.T14-5 significantly increased the cell viability of lipopolysaccharide-induced inflammatory RAW264.7 cells in a dose-dependent manner, reduced levels of tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase (iNOS), monocyte chemoattractant protein-1 (MCP-1), nitric oxide (NO), prostaglandin e2 (PGE2), and interleukin-6 (IL-6).In addition, T14-5 alleviated insulin resistance and apoptosis in high-glucose-induced HepG2 cells, while enhancing glucose consumption, alongside with the downregulation of glucose-6-phosphatase (G6pase), glycogen synthase kinase-3β (GSK3β), and toll-like receptor 4 (TLR4), and the upregulation of glucose transporter 4 (GLUT4), insulin receptor (INSR), and protein kinase B (AKT).Results provide a theoretical basis for the product development of pasteurized probiotic fermented strawberry juice, indicating its potential to become a healthy drink with commercial value.

Key words： probiotic fermentation; non-viable; strawberry juice; aroma components; cell experiments

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