Integrated Optimization of Bioprocessing (Germination and Fermentation) and Ultrasound-Assisted Extraction: Maximizing Bioactive Compound Content and Antioxidant Activity for a Novel Adzuki Bean Beverage
DOI:
https://doi.org/10.48048/tis.2026.13732Keywords:
Adzuki beans, Vigna angularis, Response surface methodology, Saccharomyces cerevisiae, Antioxidant activity, Germination, Fermentation, Ultrasonic extraction, Functional beverage, Phenolic compoundsAbstract
Adzuki beans are rich in phenolic compounds but have limited bioavailability and consumer acceptance. This study developed an integrated germination-fermentation-extraction platform to maximize bioactive content in functional beverages. Germination (27 °C, 68 h) was optimized via response surface methodology, achieving 3.5-fold phenolic enhancement. Sequential fermentation with Saccharomyces cerevisiae B5 (25 °C, pH 4.5, 72 h) further increased phenolics 5.1-fold versus raw beans. Ultrasonic extraction (50% ethanol, 20:1 ratio, 30 min) yielded 6.1-fold total phenolic increase (18.05 mg GAE/g DW) and 7.7-fold antioxidant enhancement. UPLC analysis revealed 16.9-fold catechin increase and 6.6-fold quercetin enhancement. The formulated beverage retained 95% bioactivity post-pasteurization with sensory scores exceeding 4.3/5.0. This platform provides a scalable strategy for transforming underutilized legumes into consumer-ready functional beverages.
HIGHLIGHTS
- Optimized germination significantly enhanced total phenolic content.
- Sequential fermentation with Saccharomyces cerevisiae B5 strain further improved phenolic enrichment and antioxidant activity.
- Ultrasonic-assisted extraction maximized phenolic recovery and bioactivity.
- UPLC-PDA analysis confirmed substantial catechin and quercetin enrichment.
- The functional beverage retained high bioactivity and sensory acceptability after pasteurisation.
GRAPHICAL ABSTRACT
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