Abstract
The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.
Highlights
Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ) have widely been used in retarding lipid oxidation, their safety has been questioned due to toxicity and possible carcinogenicity [1]. us, development of natural antioxidants has been of interest
After extracting the wheat germ oil, the defatted wheat germ still contains components including protein and phenolic compounds. Both peptides released from wheat germ protein by commercial enzyme [14] and phenolic compounds [15] extracted from wheat germ have showed antioxidant activities
Fermentation with Lactobacillus plantarum DY-1 increased the content of soluble protein, total phenolic, and reducing sugar while resulted in decrease in the content of total sugar. ese results can be explained by the fact that levels of bioactive compounds can be modified by the biotransformation activity of microbes
Summary
Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ) have widely been used in retarding lipid oxidation, their safety has been questioned due to toxicity and possible carcinogenicity [1]. us, development of natural antioxidants has been of interest. After extracting the wheat germ oil, the defatted wheat germ still contains components including protein and phenolic compounds Both peptides released from wheat germ protein by commercial enzyme [14] and phenolic compounds [15] extracted from wheat germ have showed antioxidant activities. These studies concerned on only peptides or phenolic compounds. Few studies have been done on using lactic acid bacteria fermentation to improve the antioxidant activities of wheat germ. E objective of present study was to optimize the antioxidant properties of water-soluble extract from fermented defatted wheat germ prepared with the lactic acid bacteria of Lactobacillus plantarum DY-1 and assess its role on lipid oxidation of emulsified sausages
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