The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis

• Published in: Foods Vol. 14; no. 3; p. 499
• Main Authors: Zhang, Ping, Zhang, Jialan, Li, Li, Gu, Tong, Chen, Suo, Wang, Jinsong, Gao, Mengxiang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 04.02.2025; MDPI
• Subjects: Acids; Amino acids; Analysis; antioxidant activity; Antioxidants; Bacillus subtilis; Bioavailability; Bioflavonoids; Biological activity; bound phenolics; Calorimetry; carbohydrate-hydrolyzing enzymes; Carbohydrates; Caustic soda; Cellular structure; Cellulase; Chemical bonds; cornmeal; Differential scanning calorimetry; Enzymatic activity; Enzymes; Fermentation; Fermented food; Flavones; Flavonoids; Food matrix; Food processing; Fourier transforms; Glucosidase; Infrared analysis; Infrared spectroscopy; Microorganisms; Phenolic acids; Phenols; Polyphenols; Product introduction; Scanning electron microscopy; X-ray diffraction; Xylanase; β-Glucosidase; China; Japan; bound phenolics; fermentation; cornmeal; carbohydrate-hydrolyzing enzymes; Bacillus subtilis; antioxidant activity

This study investigated the influence of Bacillus subtilis fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavonoid content (TFC)....