| 摘要 |
[Objectives] To prepare four kinds of fruit enzymes from pitaya (dragon fruit), papaya, orange and pineapple, and to detect their physicochemical properties and antioxidant activities. [Methods] Using pitaya, papaya, orange and pineapple as raw materials, pitaya enzyme, papaya enzyme, orange enzyme and pineapple enzyme were obtained by natural fermentation. The physical and chemical properties and antioxidant activity of the four fruit enzymes were analyzed, and the dominant strains in papaya ferment were identified. [Results] The pH of the four fruit enzymes ranged from 3.32 to 3.59. The sensory evaluation of orange and papaya enzymes was relatively superior; among them, the orange enzyme exhibited the highest hydroxyl radical scavenging rate (95.76%), while the pineapple enzyme had the highest total phenol content (27.21 μg/mL). The papaya enzyme showed the highest values for DPPH, reducing power, and flavonoids, at 70.55, 1.699, and 0.121 6 mg/mL, respectively. Through the comprehensive comparing, the physicochemical properties and antioxidant activity of the papaya enzyme were relatively superior, with its dominant microbial species being Lactobacillus and Saccharomyces cerevisiae. [Conclusions] Papaya enzyme is a kind of functional food with great development potential, and this study can provide reference for the development of fruit enzyme with high added value. [Conclusions] Papaya enzyme is a kind of functional food with great development potential, and this study is expected to provide certain reference for the development of fruit enzyme with high added value. |
