@article{WANG2024, 
author = {Rongrong WANG and Xiaoyuan LIU and Jianqiu TU},
title = {Optimization of fermentation process and determination of antioxidant activity in vivo of kiwifruit Jiaosu},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {222-228},
keywords = {kiwifruit, Jiaosu, antioxidant activity, process optimization},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.033},
doi = {10.11882/j.issn.0254-5071.2024.07.033},
abstract = {In order to further prolong the processing industry of kiwifruit, taking kiwifruit as raw material, the fermentation conditions of kiwifruit Jiaosu were optimized by single factor tests, Plackett-Burman tests and response surface tests, and the removal effect of kiwifruit Jiaosu on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl free radical and Fe3+ relative reducing capacity were analyzed. The results showed that the optimal fermentation process of kiwifruit Jiaosu was as follows: solid to liquid ratio 38:100 (g:ml), bacteria (Saccharomyces cerevicae:Lactobacillus plantarum:Lactobacillus bulgaricus=3:1:1) inoculum 0.24%, sugar addition 12%, fermentation time 144 h, temperature 26.4 ℃. The superoxide dismutase (SOD) activity of the kiwifruit Jiaosu under the optimal conditions could reach 1893.30 U/ml. The results of antioxidant tests showed that the clearance rates of DPPH·, ABTS+·, ·OH and Fe3+ relative reducing capacity were 37.2%, 80.13%, 79.01% and 24.65%, respectively, which improved 7.98%, 2.50%, 2.41% and 3.58% respectively compared with that of before optimization. In conclusion, the SOD activity of the kiwifruit Jiaosu and the antioxidant activity were improved after fermentation process optimization.}
}