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Food Chem. 2014 Sep 1;158:262-9. doi: 10.1016/j.foodchem.2014.02.119. Epub 2014 Mar 1.

Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage.

Author information

1
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.
2
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong. Electronic address: npshah@hku.hk.

Abstract

This study examined the potential of two-step fermentation to preserve TPs in functional soy-tea beverage. Fermented soymilk-tea (FST) was produced by culturing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium longum in soymilk supplemented with tea extract (TE). Total phenolic content (TPC) and anti-radical activities were determined for FSTs and fermented soymilk (FS). A HPLC method was employed to quantify nine major tea phenolics in FST products. TPC was significantly higher (p<0.05) in FST than FS, in the order of green tea>oolong tea>black tea>soymilk. The FSTs were effective at scavenging DPPH-radical rather than hydroxyl radical. Optimal pH to stabilize TPs in SMT was ca. 5.7, which reduced total TP loss by ca. 40% compared with that obtained from products with TE supplemented at the beginning of fermentation. A gradual decrease in TPs was observed during storage (4 °C), with more than half of total TPs remained in FST after 8 weeks.

KEYWORDS:

Antioxidant capacity; HPLC; Soymilk fermentation; Tea polyphenol; pH stability

PMID:
24731340
DOI:
10.1016/j.foodchem.2014.02.119
[Indexed for MEDLINE]
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