Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role

This study evaluated the inhibitory efficacy of <i>Lactiplantibacillus plantarum</i> NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria in a functional lactic acid beverage. The antioxidant capacity of the bacteria was measured in vitro, the pr...

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Main Authors: Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
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Online Access:https://www.mdpi.com/2304-8158/14/1/52
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author Yuehao Wu
Menghao Zhao
Suyun Li
Siyu Liu
Song Gao
Rui Liu
Mangang Wu
Hai Yu
Qingfeng Ge
author_facet Yuehao Wu
Menghao Zhao
Suyun Li
Siyu Liu
Song Gao
Rui Liu
Mangang Wu
Hai Yu
Qingfeng Ge
author_sort Yuehao Wu
collection DOAJ
description This study evaluated the inhibitory efficacy of <i>Lactiplantibacillus plantarum</i> NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria in a functional lactic acid beverage. The antioxidant capacity of the bacteria was measured in vitro, the production conditions (inoculum, fermentation time, and sugar addition) of the lactic acid beverage were optimized, and the effects of NJAU-01 on antioxidant, flavor profile, and storage stability of lactic acid beverages were investigated. The results revealed that NJAU-01 exhibited a high tolerance towards MDA at 40 mM, and that it also exhibited outstanding antioxidant capacity in vitro and antioxidant enzyme activity throughout its growth stage. The beverage demonstrated an elevated antioxidant capacity and efficiently eliminated MDA. Additionally, the NJAU-01 lactic acid beverage could be stored at 4 °C for 21 days, exhibiting stable sensory attributes and strong resistance against lipid peroxidation. The study yielded insights into the role of NJAU-01 in improving the storage stability of lactic acid beverages thereby contributing to a deeper understanding of the specific mechanisms by which probiotics enhance beverage quality. These findings can facilitate a more effective utilization of this knowledge in the food industry.
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institution Kabale University
issn 2304-8158
language English
publishDate 2024-12-01
publisher MDPI AG
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series Foods
spelling doaj-art-3eacdcf3d5334e169c9336b9192069312025-01-10T13:17:38ZengMDPI AGFoods2304-81582024-12-011415210.3390/foods14010052Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s RoleYuehao Wu0Menghao Zhao1Suyun Li2Siyu Liu3Song Gao4Rui Liu5Mangang Wu6Hai Yu7Qingfeng Ge8College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThis study evaluated the inhibitory efficacy of <i>Lactiplantibacillus plantarum</i> NJAU-01 (NJAU-01) on oxidation associated with malondialdehyde (MDA) and utilized the bacteria in a functional lactic acid beverage. The antioxidant capacity of the bacteria was measured in vitro, the production conditions (inoculum, fermentation time, and sugar addition) of the lactic acid beverage were optimized, and the effects of NJAU-01 on antioxidant, flavor profile, and storage stability of lactic acid beverages were investigated. The results revealed that NJAU-01 exhibited a high tolerance towards MDA at 40 mM, and that it also exhibited outstanding antioxidant capacity in vitro and antioxidant enzyme activity throughout its growth stage. The beverage demonstrated an elevated antioxidant capacity and efficiently eliminated MDA. Additionally, the NJAU-01 lactic acid beverage could be stored at 4 °C for 21 days, exhibiting stable sensory attributes and strong resistance against lipid peroxidation. The study yielded insights into the role of NJAU-01 in improving the storage stability of lactic acid beverages thereby contributing to a deeper understanding of the specific mechanisms by which probiotics enhance beverage quality. These findings can facilitate a more effective utilization of this knowledge in the food industry.https://www.mdpi.com/2304-8158/14/1/52malondialdehyde<i>Lactiplantibacillus plantarum</i> NJAU-01beveragesantioxidantstorage
spellingShingle Yuehao Wu
Menghao Zhao
Suyun Li
Siyu Liu
Song Gao
Rui Liu
Mangang Wu
Hai Yu
Qingfeng Ge
Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
Foods
malondialdehyde
<i>Lactiplantibacillus plantarum</i> NJAU-01
beverages
antioxidant
storage
title Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
title_full Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
title_fullStr Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
title_full_unstemmed Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
title_short Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role
title_sort storage stability enhancement of lactic acid beverage using anti mda i lactiplantibacillus plantarum i njau 01 the antioxidant s role
topic malondialdehyde
<i>Lactiplantibacillus plantarum</i> NJAU-01
beverages
antioxidant
storage
url https://www.mdpi.com/2304-8158/14/1/52
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