The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application

文献类型： 外文期刊

第一作者： Zhu, Lili

作者： Zhu, Lili;Sun, Hongnan;Ma, Mengmei;Mu, Taihua;Lwin, Moe Moe;Zhu, Lili;Zhao, Guohua;Lwin, Moe Moe

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关键词： sweet potato residues; fermentation; nutritional-functional composition; structure; in vitro saliva-gastrointestinal digestion; colonic fermentation

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional-functional composition, structure, in vitro saliva-gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation quantity of 1.5%, mixed bacteria ratio 1:1, fermentation time of 48 h, and fermentation temperature of 37 degrees C. The FSPR showed higher contents of soluble dietary fiber (15.02 g/100 g), total polyphenols content (95.74 mg/100 g), lactic acid (58.01 mg/g), acetic acid (1.66 mg/g), volatile acids (34.26%), and antioxidant activities. As exhibited by FTIR and SEM, the higher peak intensity at 1741 cm(-1) and looser structure were observed in FSPR. Further, the FSPR group at colonic fermentation time of 48 h showed higher content of acetic acid (1366.88 mu g/mL), propionic acid (40.98 mu g/mL), and butyric acid (22.71 mu g/mL), which were the metabolites produced by gut microbiota using dietary fiber. Meanwhile, the abundance of Bifidobacterium and Lacticaseibacillus in the FSPR group was also improved. These results indicated that FSPR potentially developed functional foods that contributed to colonic health.

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