學生姓名:
李素惠
指導教授:
陳詠宗
學 期:
114上
摘 要:
Non-communicable diseases (NCDs) such as cardiovascular disease, diabetes, and cancer remain major global health concerns. Fermentation offers a promising approach to enhance the nutritional and functional properties of fruits while extending shelf life. This study investigated the effects of lactic acid fermentation on the biochemical characteristics of two fruit juices, kiwifruit and loquat. In kiwifruit juice, Lactobacillus helveticus and Lactobacillus plantarum significantly increased total phenolic (TPC) and flavonoid contents (TFC), improved DPPH and ABTS radical
scavenging activities, and promoted the conversion of complex phenolics such as chlorogenic acid and rutin into simpler forms like catechin, caffeic acid, and protocatechuic acid, resulting in enhanced antioxidant activity and aroma quality. In loquat juice, Lactobacillus plantarum and Lactobacillus acidophilus fermentation increased bioactive metabolites such as phenolic acids while reducing sugar content and improving color properties. Collectively, lactic acid fermentation improved the physicochemical, functional, and sensory qualities of both juices by enhancing phenolic
conversion, metabolite diversity, and antioxidant potential, highlighting its potential for developing fruit-based functional beverages.
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