摘要
通过椰浆和浓缩椰子水为原料研制功能性椰子植物酸奶,选取未添加浓缩椰子水的酸奶作为对照,以总酚、黄酮含量以及自由基清除能力、还原力、抗脂质过氧化能力、铜离子螯合能力及α-葡萄糖苷酶和α-淀粉酶抑制能力作为评价指标,研究酸奶在贮藏期0~28 d内的功能成分及活性动态变化。结果表明,随着贮藏时间的延长,功能性椰子植物酸奶的多酚和黄酮含量均呈现降低趋势。在贮藏28 d,功能性椰子植物酸奶的ABTS自由基清除率和抗脂质过氧化能力分别为77.84%±1.91%、41.93%±2.09%,较0 d没有显著差异(P>0.05),α-葡萄糖苷酶抑制率为58.81%±6.63%,较0 d提高了28.66%,而DPPH、羟基和超氧阴离子自由基清除率、总还原力、铁离子和铜离子还原力、铜离子螯合能力、α-淀粉酶抑制率较0 d均有所下降。整个贮藏期内,功能性椰子植物酸奶的多酚和黄酮含量、抗氧化及降血糖活性都远远高于对照酸奶。
Coconut milk and concentrated coconut water were used as raw materials to develop functional coconut plantbased yogurt, and the yogurt without concentrated coconut water was selected as the control. The content of total phenols and flavonoids, free radical scavenging ability, reducing ability, anti-lipid peroxidation ability, copper ion chelating ability and α-glucosidase and α-amylase inhibitory ability were used as evaluation indicators to study the dynamic changes of functional components and activities of yogurt during storage from 0 to 28 days. The results showed that the content of polyphenols and flavonoids in functional coconut plant-based yogurt showed a decreasing trend with the prolongation of storage time. On the 28th day of storage, the ABTS free radical scavenging rate and anti-lipid peroxidation ability of functional coconut plant yogurt were 77.84%±1.91% and 41.93%±2.09%, respectively, with no significant difference compared with the 0th day(P>0.05), α-glucosidase inhibition rate was 58.81%±6.63%, an increase of 28.66% compared with 0 d, while DPPH, hydroxyl and superoxide anion radical scavenging rate, total reducing power, iron and copper ion reducing power, copper The ion chelating ability and the inhibition rate of α-amylase were decreased compared with 0 d.During the whole storage period, the polyphenol and flavonoid content, antioxidant and hypoglycemic activities of functional coconut plant-based yogurt were much higher than those of the control yogurt.
作者
赵晓明
宋菲
张玉锋
赵松林
王挥
ZHAO Xiaoming;SONG Fei;ZHANG Yufeng;ZHAO Songlin;WANG Hui(Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wenchang 571300,China;Jing Brand Co.,Ltd.,Daye 435100,China;Hainan Engineering Center of Coconut Further Processing,Wenchang 571339,China)
出处
《食品工业科技》
CAS
北大核心
2023年第1期347-355,共9页
Science and Technology of Food Industry
基金
海南省自然科学基金(322RC790)
海南省重点研发计划项目(ZDYF2020097)
中央级公益性科研院所基本科研业务费专项(1630152022002)。
关键词
功能性
椰子植物酸奶
抗氧化活性
降血糖活性
贮藏期
functional
coconut plant-based yogurt
antioxidant activity
hypoglycemic activity
storage period
