Development and Bioactivity Evaluation of Antioxidant Jiaosu with Compound Fruit and Vegetable

Abstract

The antioxidant Jiaosu selected the fruits and vegetables with strong antioxidant capacity as raw material, meanwhile, the strain of Lactobacillus rhamnosus 217-1, 217-3, 217-8, which had the ability to remove cholesterol was selected as the fermentation strain with high glutathione production. After fermentation time and other processes were optimized, the content of total sugar, polyphenol, proanthocyanidin, and riboflavin and antioxidant capacity of Jiaosu were tracked and tested. The results showed that the fermentation time of antioxidant Jiaosu developed was 14 days, the total sugar content of antioxidant Jiaosu was 13.31mg/ml, the content of polyphenol was 0.554mg/mL, the riboflavin was 0.0514mg/ml, the original anthocyanin was 1.975mg/mL, and the antioxidant capacity reached a high level. Therefore, the compound fruit and vegetable Jiaosu developed in this thesis retains the nutrients in the original fruits and vegetables, and simultaneously transforms the macromolecules into the small molecules that are beneficial to the body's absorption and metabolism through the biodegradation and conversion of probiotics. At the same time, a secondary active metabolite is also produced, further increasing the active ingredient and function of the developed antioxidant Jiaosu product.