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发酵果蔬汁的发酵方式、生物活性及品质改善研究进展

泰然健康网
2025-05-20 22:34

摘要: 随着消费者对健康饮食的日益重视，具有保健作用的发酵果蔬汁相关产品引起了研究者的广泛关注。果蔬是微生物生长的理想基质，果蔬汁发酵后会产生丰富的营养物质和多种功能活性，因此实现了果蔬高值化利用，使得未来发酵果蔬汁系列产品有着广阔的应用市场。本文综述了果蔬汁的常见发酵方式，发酵后的生物活性成分、功能活性以及发酵对果蔬汁的品质改善作用，对发酵果蔬汁行业的发展具有一定的指导意义。

关键词: 果蔬 / 发酵 / 营养物质 / 生物活性 / 功能食品

Abstract: As the consumers pay more and more attention to a healthy diet, fermented fruit and vegetable juice related products with health benefits are attracting extensive notice. Fruits and vegetables are ideal substrates for microbial growth. Fermented fruit and vegetable juices are rich in nutrients with many function, adding more value to the products, which could have a broader market in the future. In this paper, the common fermentation strategies, the dominating bioactive ingredients, the functional activities and the effect of fermentation on the quality improvements of fermented fruit and vegetable juices are reviewed. Overall, this review has a guiding significance for the development of fermented fruit and vegetable juices industry.

图 1 发酵果蔬汁的发酵方式

Figure 1. Fermentation strategies of fermented fruit and vegetable juices

图 2 发酵果蔬汁的功能活性

Figure 2. Functional activities of fermented fruit and vegetable juices

图 3 发酵果蔬汁抗氧化机制[38]

Figure 3. Antioxidant mechanism of fermented fruit and vegetable juices[38]

表 1 发酵果蔬汁的发酵方式

Table 1 Fermentation strategies of fermented fruit and vegetable juices

发酵方式原料发酵菌种主要特点参考文献优缺点自然发酵刺梨酿酒酵母、乳酸片球菌、
棘皮鞘氨醇单胞菌提高了果酒的总酸含量，降低了还原糖含量，抗氧化能力显著提升[6]操作简便、成本较低，但发酵时间过长、对腐败菌和病原菌的抑制效果不佳、发酵菌群未知导致产品易受污染、保质期短，以及发酵产品感官品质的不可预测性红树莓毕赤酵母属和哈萨克
斯坦酵母属促进了酶和多糖等活性物质的产生[7]柿子伯克霍尔德菌、乳酸菌、
醋酸菌、酵母菌等超氧阴离子清除活性显著提高20.15%，总黄酮和多酚含量也显著提高[8]内源菌种发酵蓝莓植物乳酸菌、发酵乳杆菌活菌数超过10.0 log CFU/mL，乳酸显著升高；总酚含量提高6.1%~81.2%，体外抗氧化能力提高34.0%[9]内源菌株具有较强的发酵环境适应性，但筛选出适宜的特定果蔬发酵的内源菌种过程较为复杂，周期长番茄植物乳杆菌活菌数显著高于外源菌株，并且在储存期间内源植物乳杆菌发酵的番茄汁也具有更高的抗坏血酸、谷胱甘肽含量和总抗氧化活性[10]胡萝卜、菜豆和西葫芦植物乳杆菌、短乳杆菌、
戊糖小球菌等pH迅速下降，碳水化合物大量消耗[11]商业菌种商业发酵剂具有严格的质量保证和质量控制，能够对整个发酵生产过程更好的控制，并将发酵失败的风险降到最低，但对果蔬基质的适应能力不如内源菌株强单一菌种苹果植物乳杆菌、瑞士
乳杆菌等植物乳杆菌和嗜酸乳杆菌表现出较强的
苹果酸转化成乳酸能力[13]甘薯双歧杆菌等发酵后可溶性膳食纤维、总多酚含量、有机酸含量和甘薯渣稳定性均有所提高[14]胡柚植物乳杆菌、发酵乳杆菌pH显著降低，酸度和VC显著提高[15]复合菌种杏乳酸菌和双歧杆菌混合菌种发酵的样品在发酵结束后
活菌数更高[17]苹果酿酒酵母和植物乳杆菌发酵产生新的挥发物，显著改善了
苹果汁风味[18]石榴植物乳杆菌和嗜酸乳杆菌可溶性固形物降到4.63%，可滴定酸含量
增加到 0.88 mg/mL[19]梨植物乳杆菌、瑞士乳杆菌和
干酪乳杆菌植物乳杆菌和干酪乳杆菌混合发酵具有
较强的DPPH自由基清除能力[20]佛手柑三种植物乳杆菌二元组合发酵的pH、葡萄糖和果糖消耗量、乳酸生成量和DPPH自由基清除的
效果显著提高[22]

表 2 发酵果蔬汁的生物活性成分和功能活性

Table 2 Bioactive ingredients and functional activities of fermented fruit and vegetable juice

原料发酵菌种活性成分与功能参考文献蓝莓植物乳杆菌发酵后果汁中酚类物质和花青素含量提高，DPPH和超氧阴离子自由基清除率
显著提高，能缓解Caco-2细胞氧化损伤[25]桑椹植物乳杆菌、嗜酸乳杆菌和副干酪乳杆菌丁香酸、矢车菊素-3-O-芸香糖苷和槲皮素与自由基清除能力具有显著相关性[28]胡萝卜植物乳杆菌发酵产生短链脂肪酸促进了GLP-1分泌，从而达到降血糖的效果[30]柿子黄微菌和植物乳杆菌发酵导致酚类释放，对自由基清除能力和碳水化合物水解酶抑制能力显著提高[34]甘蔗灵芝胞外多糖含量显著提高，具有明显的自由基清除能力[36]葡萄植物乳杆菌发酵产生γ-氨基丁酸具有一定的降血压效果[40]石榴植物乳杆菌发酵使石榴汁的ACE抑制活性显著提高，具有降血压效果，主要与酚类物质释放有关[43]腰果苹果嗜酸乳杆菌和干酪乳杆菌等嗜酸乳杆菌和干酪乳杆菌发酵可以使B族维生素含量分别提高19.25%和23.11%[46]黑樱桃念珠菌植物乳杆菌和屎肠球菌发酵后产生有机酸对大肠杆菌、肺炎克雷伯菌、铜绿假单胞菌等均有抑菌作用[53]荚蒾果植物乳杆菌、德式乳杆菌、干酪乳杆菌发酵显著提高了荚蒾果汁总矿物质含量，从而提高机体代谢[54]

表 3 发酵果蔬汁的风味物质

Table 3 Flavor substances of fermented fruit and vegetable juice

原料发酵菌种关键风味物质主要香味参考文献苦瓜植物乳杆菌发酵后1-己醇、苯甲醛、十六酸、辛酸含量显著提高花香、杏仁味、焦糖味、甜味、
奶酪味、草本香等[16]枸杞植物乳杆菌、副干酪乳杆菌、嗜酸乳杆菌等醛类含量下降；酸类、酯类和醇类含量升高，如2-甲基丁酸、庚酸、1-辛醇、1-己醇、乙酸乙酯、壬酸乙酯等果味、甜味、面包味、青草味、
蜂蜜味、菠萝味、葡萄味等[37]沙棘植物乳杆菌酯类含量显著提高，如己酸乙酯、异戊酸异戊酯、辛酸乙酯、苯甲酸乙酯、丁酸乙酯等水果味、苹果味、菠萝味、
香蕉味、甜味等[60]葡萄植物乳杆菌和短乳杆菌总挥发物含量增加了65.75%，包括醇类、酯类、酸类和萜烯类花香和水果香气等[21]腰果苹果嗜酸乳杆菌、干酪乳杆菌、
植物乳杆菌发酵后醇类、酯类含量提高，包括2,6-二甲基-4庚醇、苯乙醇、苯丙醇、3-甲基丁酸乙酯、己酸乙酯等奶油味、威士忌味、甜味、酸味、
奶酪味、果味、脂肪味等[61]山楂干酪乳杆菌、副干酪乳杆菌、双歧杆菌等挥发性成分种类及总量增加，形成了17种新醇和
17种新酯，并降低了醛的含量丁香、玫瑰花香、木香、果香、酯香等[62]苹果瑞士乳杆菌、嗜酸乳杆菌、
干酪乳杆菌等生成7种新醇，包括2-甲基-1-丙醇、异丁基甲醇、苯甲醇、香茅醇、香叶醇等；6种新酯，包括乙酸乙酯、丙酸乙酯、乙酸戊酯等玫瑰香、柑橘香、果香、甜味等[13]梨植物乳杆菌、瑞士乳杆菌、
干酪乳杆菌瑞士乳杆菌发酵梨汁总挥发性物浓度最高，醇类如芳樟醇和（E）-2-己烯-1-醇以及酯类如乙酸乙酯、丁酸乙酯等含量显著升高花香、果香、苹果味、玫瑰香等[20] [1]

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