Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 4 / 2023

Fadlillah, H. N. – Nuraida, L. – Sitanggang, A. B. – Palupi, N. S.
Combination of germination and fermentation to improve antioxidant activity of soymilk
Journal of Food and Nutrition Research, 62, 2023, No. 4, s. 335-345

Lilis Nuraida, Department of Food Science and Technology, IPB University, Dramaga Campus, Bogor 16680, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Dramaga Campus, Bogor 16680, Indonesia. E-mail: lnuraida@apps.ipb.ac.id

Received 13 January 2023; 1st revised 25 July 2023; accepted 22 August 2023; published online 28 October 2023.

Summary: Combination of germination and fermentation is expected to enhance the production of bioactive substances in plant-based foods. The present study aimed to improve antioxidant activity of soymilk by combining soybean germination and lactic fermentation of the soymilk made from germinated soybean. The results showed that Pediococcus acidilactici YKP4 and Lacticaseibacillus rhamnosus BD2 were the isolates that produced highest antioxidant activity in germinated soymilk. Germination increased the content of reducing sugars with the highest values reached after 72 h, but germination time of soybean did not affect the growth of P. acidilactici YKP4 and Lb. rhamnosus BD2. Germination increased significantly ferric reducing antioxidant power (FRAP) after 24 h and 2,2-diphenyl-1-picrylhydrazy (DPPH) scavenging activity after 48 h as Trolox equivalents increased from 225.94 ± 1.87 g·kg-1 to 247.47 ± 2.10 g·kg-1 and from 21.16 ± 1.05 g·kg-1 to 28.06 ± 0.66 g·kg-1, respectively. Antioxidant activity of fermented germinated soymilks was higher than of the unfermented counterpart, with the highest activities obtained using P. acidilactici YKP4 after 24 h as expressed in DPPH radical-scavenging activity of 152.53 ± 7.57 g·kg-1 and FRAP of 339.62 ± 0.91 g·kg-1. Fermentation with P. acidilactici YKP4 also produced the highest peptide concentration of 2.38 ± 0.14 mg·ml-1.

Keywords: antioxidant; germination; fermentation; lactic acid bacteria; peptide

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