The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different
Lactobacillus (
Lactobacillus plantarum,
Lactobacillus acidophilus and
Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and
p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with
LP and
LA had higher content of TPA, TF and V
C, as well as antioxidant capacity. Fermentation with
LP and the content of protocatechualdehyde,
p-coumaric acid and chlorogenic acid were increased. However, after digestion,
LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than
LA. During digestion, the content of protocatechualdehyde and
p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with
LA and
LC,
LP is more suitable for the fermentation of kiwifruit pulp.
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