Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 112 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028629

Antioxidant activity in vitro of probiotics fermented blueberry drink

  • YANG Qi ,
  • XIE Chunliang ,
  • ZHOU Yingjun ,
  • GONG Wenbing ,
  • ZHU Zuohua ,
  • XU Chao ,
  • PENG Yuande
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  • (Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China)

Received date: 2021-07-12

  Revised date: 2021-09-13

  Online published: 2022-05-26

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Abstract

In order to develop a fermented blueberry drink with high antioxidant capacity, fresh blueberry juice was used as fermenting materials, and compared the antioxidant capacity of the fermented blueberry drink via natural fermentation, fermentation with single strain and co-culture fermentation. Results showed that co-culture fermentation was the most suitable for processing fermented blueberry drink. Under this technological condition, the hydroxyl radical scavenging rate was 85.30% (IC50 value was 0.54 mL/mL), the DPPH free radical scavenging rate of fermented blueberry drink was 96.76% (IC50 value was 0.42 mL/mL), the ABTS cation free radical scavenging rate was 91.76% (IC50 value was 0.41 mL/mL), the superoxide dismutase enzyme activity was 300.93 U/mL, the total polyphenols content was 7.07 g/L, and the sensory score was 8.98.

Key words： blueberry; probiotics; antioxidant activity; co-culture fermentation; total polyphenols

Cite this article

YANG Qi , XIE Chunliang , ZHOU Yingjun , GONG Wenbing , ZHU Zuohua , XU Chao , PENG Yuande . Antioxidant activity in vitro of probiotics fermented blueberry drink[J]. Food and Fermentation Industries, 2022 , 48(9) : 112 -116 . DOI: 10.13995/j.cnki.11-1802/ts.028629

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