Development and evaluation of unfermented and lactobacillus-based fermented lotus seed milk for their enhanced bioactivity potentials and digestibility | |
| Author | Socheata Leng |
| Call Number | AIT Thesis no.FI-24-04 |
| Subject(s) | Lotus--Seeds Milk plants |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | This study focuses on the development and evaluation of unfermented and lactobacillus-based fermented lotus seed milk for their enhanced bioactivity potentials and digestibility. The purpose of this research is to develop a process for lotus seed milk using thermosonication and fermentation helping to increase the valuable functional properties of the product. Thermal processes such as pasteurization can extend the shelf-life of plant-based milk yet decrease the nutritional and bioactivity properties. This study observed the potential effects of using thermosonication and fermentation on lotus seed milk in terms of soluble protein, total phenolic contents, antioxidant activity, and in vitro digestibility. The study found that the optimized condition of thermosonication can reduce the viability of microbes in lotus seed milk up to 40% while preserving higher soluble protein (3.23 ± 0.08 mg/ml) and total phenolic contents (0.479 ± 0.03 mg GAE/ml), compared to pasteurized sample (p < 0.05). After combining with fermentation, lotus seed milk contained soluble protein reduced to 0.19 ± 0.03 mg/ml and 0.23 ± 0.02 mg/ml for PF-LSM and TSF-LSM, respectively. During storage time, L. plantarum in fermented samples was capable of surviving under the refrigerator condition and was over 8 log cfu/ml as the requirement. Higher antioxidant activity value was found in both fermented samples by over 90% during the storage time for 14 days. In contrast, fermentation can lower the ACE-inhibitory activity by around 10% related to their lower soluble protein content. For protein digestibility, thermosonication can provide a higher value than pasteurized samples by 62.01 ± 0.26% and 50.61 ± 0.69% when combined with fermentation. However, phenolic accessibility was found to be higher in value when combined with fermentation up to 56.91 ± 0.69% and 57.30 ± 0.40% for PF-LSM and TSF-LSM, respectively. As a consequence, the application of thermosonication and the combination with fermentation can both improve nutritional properties, bioactivity, and digestibility in lotus seed milk than using the conventional pasteurized process. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Ha, Thanh Dong |
| Scholarship Donor(s) | The Royal Thai Government (GMS Scholarships) |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |