Jiaosu with mixed peels of green mango and papaya was prepared with Lactobacillus plantarum as fermentation strain.The fermentation pro-cess conditions were optimized by response surface method on the basis of single factor tests,and its antioxidant activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)(ABTS),hydroxyl radical scavenging rates and total superoxide dis-mutase(SOD)activity.The results showed that the optimum fermentation conditions of the Jiaosu were as follows:fermentation temperature 36℃,time 60 h,inoculum 5%and the ratio of green mango peel 80%.Under the optimized conditions,the ABTS,DPPH and hydroxyl radical scavenging rates of the Jiaosu were 92.42%,45.49%and 69.85%,the SOD activity of the Jiaosu was 3 699.87 U/ml,the contents of total phenols,total flavonoids and vitamin C of the Jiaosu were 4.09 mg/ml,5.10 mg/ml and 2.40 mg/ml,respectively.The results showed that Jiaosu with mixed peels of green mango and papaya had good antioxidant activity.
green mango peelpapaya peelJiaosu with mixed peelsfermentation processresponse surface optimization
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