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Corresponding Author(s)

云雪艳（1990—），女，内蒙古农业大学教授，博士。E-mail：yun_imau@163.com

Abstract

[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] The optimal fermentation conditions are determined as follows: 8% sea buckthorn leaf powder, 2% L. plantarum inoculum, initial pH 5, fermentation temperature of 36 °C, and fermentation time of 72 h. Under these conditions, flavonoid and polyphenol content is significantly increased. Drying methods have significant effects on product quality. The spray freeze-dried samples exhibit the lowest water activity and higher retention rates of flavonoids and polyphenols. However, their viable cell survival rate is significantly lower than that of the direct freeze-dried samples (P < 0.05). During simulated in vitro digestion, the product shows continuously decreasing viable cell counts, dynamic changes in flavonoid content, and an overall declining trend of polyphenol content. [Conclusion] Spray freeze-drying is more suitable for producing products rich in bioactive compounds, whereas direct freeze-drying is more favorable for maintaining probiotic viability.

Publication Date

7-13-2026

First Page

150

Last Page

162

DOI

10.13652/j.spjx.1003.5788.2025.81118

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