Development Of Functional Beverage From Choerospondias Axillaris By Lactobacillus And Study On Its Antioxidant Activity

Choerospondias axillaris were used as raw materials for pastilles and drinks due to special flavor,good nutritional values and processing properties.With the life quality improving,the health consciousness of people is also gradually increasing.Hence developing the functional food related to lactic acid bacteria has been one of research hotspots.In this research,Choerospondias axillaris pulp and peel were used mainly,primary discussions for the bacteria domesticated,and the optimal fermentation conditions,the stability,the antioxidant activity of products were progressed according to the results of experimentations,to develop the functional beverage from choerospondias axillaris by lactobacillus,which made contributions to human health,also took full advantage of choerospondias axillaris effectively,provided a feasible approach for further processing of choerospondias axillaris.The job was significantly economic and socially benefit.In my paper,the conlusions were as follows:1?.Adopting the method of reducing the concentration of milk powder gradually to domesticate bacteria,as a result,the ability of producing acid was enhanced,and they have been adapted to the environment which contained more choerospondias axillaris and less milk.The final concentration determined was 0.02 g/mL,the acidity was increased by 86%compared with the undomesticated under this condition.Used the fermentation time,inoculation amount,fermentation temperature for single-factor experiment,the effects of different level on the viable count and acidity has been studied.The orthogonal array design method was made for the subsequent investigations.The optimum fermentation conditions determined enventually could be:fermentation time 7 h;inoculation amount 3%;fermentation temperature 40 ?.2?Primary study on the stability of the beverages fermented with choerospondias axillaris:Based on single-factor experiment,response surface analysis was used to optimize the compounding of three gel,and the related indicators were measured.The additions of pectin,xanthate gum and CMC were 0.075%?0.02%?0.025%,respectively.And the precipitation rate we got was 15.88%.The beverage fermented with choerospondias axillaris we made according to the fomula was tasty and refreshing,diffusing the flavor of milk and choerospondias,but the color was red-brown,the protein content could be 0.73%.3?Primary study on the antioxidant activity of the beverages fermented with choerospondias axillaris:Adopting different determination methods of antioxidant activity,including DPPH radical-scavenging activity,ABTS radical-scavenging activity and the ferric reducing/antioxidant power,to compare comprehensively the changes between fermented and unfermented.In the meantime,the content of the free phenolic and flavonoid compounds were measured.After fermentation process,the content of the free phenolic and flavonoid compounds were increased by 1.3 times,1.1 times respectively compared with unfermented condition;the results findings showed that the antioxidant activity of our beverage was enhanced obviously.The IC50 of DPPH radical-scavenging activity and ABTS radical-scavenging activity of fermentation were both improved by 1.1?1.4 times;the ferric reducing/antioxidant ability was increased by 1.4?1.7 times.Besides,all showed significant difference(p<0.05).