Scale up fermentation of Chenopodium formosanum dairy products with process optimization and evaluation of ACE inhibitory peptides and antioxidant activity
Journal
Food Bioscience
Journal Volume
81
ISSN
2212-4292
Date Issued
2026-07
Author(s)
Abstract
In this study, fresh dairy fortified with 7.5 % Chenopodium formosanum was fermented with three lactic acid bacteria (Streptococcus thermophilus BCRC 14085, Lactiplantibacillus plantarum BCRC 11697, Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696) at 107 CFU/mL. A 5 L bioreactor operating at 40 °C, 30 rpm and 21 h achieved 54.81 % inhibition of angiotensin-converting enzyme (ACE). The value remained 53.54 % after scale-up to 50 L. Free phenolics reached 1.76 ± 0.02 mg GAE/g, bound phenolics 1.12 ± 0.05 mg GAE/g and free flavonoids rose by 8.43 % relative to the 5 L batch. ABTS and DPPH radical-scavenging activities increased by 1.56 % and 6.85 %, respectively, whereas phytic acid declined to 4.65 ± 0.42 mg/g. Eleven peptide sequences containing putative ACE-inhibitory fragments were identified by LC-MS/MS and BIOPEP-UWM-assisted screening, among which QAGEAWQEAK was prioritized as a candidate peptide based on in-silico prediction. During 28 day of storage at 4 °C, viable lactic bacteria stayed above 8 Log CFU/mL even though titratable acidity exceeded 1 % after day 21. A sensory panel detected no difference in overall liking between the flavored product and a commercial sugar-free cereal yoghurt. These findings demonstrate a scalable process for producing a C. formosanum fermented dairy beverage with potential to support blood pressure management and deliver antioxidant benefits. © 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Subjects
Angiotensin converting enzyme
Bioreactor
Chenopodium formosanum
Dairy products
Lactic acid bacteria
Publisher
Elsevier
Description
Article number 109183
Type
journal article