vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2026-2-vguit-3849Research ArticleПищевые системыFood systemsПерспективы ферментации дисперсии на основе красного риса с растительными экстрактамиProspects for fermentation of red rice-based dispersion with plant extractshttps://orcid.org/0009-0005-4007-7795ШиряевВ. А.ShiriaevV. A.

аспирант, факультет биотехнологий, Ломоносова, 9, г. Санкт-Петербург

Postgraduate student, Faculty of, Lomonosova street 9, Saint

vashiryaev@itmo.ruhttps://orcid.org/0009-0000-5754-5026ИвановМ. С.IvanovM. S.

аспирант, факультет биотехнологий, Ломоносова, 9, г. Санкт-Петербург

Postgraduate student, Faculty of, Lomonosova street 9, Saint

msivanov@itmo.ruhttps://orcid.org/0000-0002-5188-5916ЯковченкоН. В.IakovchenkoN. V.

к.т.н., факультет биотехнологий, Ломоносова, 9, г. Санкт-Петербург

Cand. Sci. (Engin.), Faculty of, Lomonosova street 9, Saint

nviakovchenko@itmo.ruУниверситет ИТМОITMO University202630062026882275283Copyright © Ширяев В.А., Иванов М.С., Яковченко Н.В., 20262026Ширяев В.А., Иванов М.С., Яковченко Н.В.Shiriaev V.A., Ivanov M.S., Iakovchenko N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3849

В статье представлены результаты исследования напитка на основе красного риса с растительными экстрактами, ферментированного Lactobacillus delbrueckii subsp. bulgaricus. Целью работы являлась оценка влияния экстрактов родиолы, элеутерококка, солодки, розмарина и базилика на содержание полифенолов, антиоксидантную активность, микробиологические показатели и pH в процессе ферментации рисовой основы. Установлено, что наибольшее содержание полифенолов Место для ввода текста.наблюдалось в образцах с родиолой (0,153 мг GAE/мл) и элеутерококком (0,138 мг GAE/мл) при контрольном значении 0,057 мг GAE/мл. Антиоксидантная активность также была максимальной при использовании родиолы (87,93 %) и элеутерококка (81,90 %), тогда как контрольный образец без экстрактов характеризовался значением 14,66 %. Во всех вариантах с растительными добавками отмечен прирост биомассы L. bulgaricus после ферментации на 1,69-1,70 lg(KOE/мл). Полученные данные показывают, что Lactobacillus delbrueckii subsp. bulgaricus имеет перспективы для ферментации напитков на основе красного риса с экстрактами, обладающими адаптогенными свойствами, где наиболее перспективными по совокупности показателей являются родиола и базилик с розмарином. Актуальность исследования обусловлена глобальным трендом перехода к растительным альтернативам животным продуктам: прогнозируется, что к 2026 году объем мирового рынка растительного «молока» достигнет 21 млрд долл. США, что требует разработки новых безлактозных ферментированных продуктов. В работе использован комплексный подход, включающий определение динамики pH, максимальной скорости подкисления (Vmax), общего содержания полифенолов методом Фолина-Чокальтеу, антиоксидантной активности по DPPH-методу и жизнеспособности микроорганизмов глубинным посевом на среду МРС. Установлены различия в кинетике кислотонакопления: образец с элеутерококком характеризовался максимальной скоростью подкисления (0,275 ед. pH/ч), тогда как розмарин демонстрировал наиболее низкую Vmax (0,210 ед. pH/ч). Выявлена дифференцированная зависимость между содержанием полифенолов и антиоксидантной активностью: для розмарина зафиксировано промежуточное содержание полифенолов (0,107 мг GAE/мл) при относительно высокой АОА (68,97 %), что указывает на качественные различия в составе антиоксидантных соединений. С органолептической точки зрения наиболее гармоничный вкусо-ароматический профиль отмечен для образцов с базиликом и розмарином, что определяет их потенциал для разработки продуктов массового потребления. Практическая значимость работы заключается в обосновании возможности создания безлактозного ферментированного напитка растительной основы с адаптогенными свойствами и в определении двух стратегических направлений дальнейшей разработки: максимальный функциональный профиль (родиола) и оптимальные органолептические характеристики (базилик и розмарин).

This article presents the results of a study on a red rice-based beverage containing plant extracts, fermented with Lactobacillus delbrueckii subsp. bulgaricus. The aim of the work was to evaluate the effect of extracts of rhodiola, eleutherococcus, licorice, rosemary, and basil on the polyphenol content, antioxidant activity, microbiological parameters, and pH during the fermentation of the rice base. It was found that the highest polyphenol content was observed in the samples with rhodiola (0.153 mg GAE/mL) and eleutherococcus (0.138 mg GAE/mL), compared to the control value of 0.057 mg GAE/mL. Antioxidant activity was also maximal when using rhodiola (87.93%) and eleutherococcus (81.90%), whereas the control sample without extracts showed a value of 14.66%. In all variants with plant additives, an increase in L. bulgaricus biomass after fermentation by 1.69–1.70 lg(CFU/mL) was recorded. The obtained data indicate that Lactobacillus delbrueckii subsp. bulgaricus holds promise for the fermentation of red rice-based beverages with extracts exhibiting adaptogenic properties, with rhodiola and basil with rosemary being the most promising in terms of the overall set of parameters. The relevance of the study is due to the global trend of transition to plant-based alternatives to animal products: it is predicted that by 2026 the global plant-based "milk" market will reach $21 billion USD, which necessitates the development of new lactose-free fermented products. The work employed a comprehensive approach, including determination of pH dynamics, maximum acidification rate (Vmax), total polyphenol content by the Folin–Ciocalteu method, antioxidant activity by the DPPH method, and microbial viability by the pour plate method on MRS medium. Differences in acidification kinetics were established: the Eleutherococcus sample was characterized by the maximum acidification rate (0.275 pH units/h), while rosemary demonstrated the lowest Vmax (0.210 pH units/h). A differentiated relationship between polyphenol content and antioxidant activity was revealed: rosemary showed an intermediate polyphenol content (0.107 mg GAE/mL) with relatively high AOA (68.97%), indicating qualitative differences in the composition of antioxidant compounds. From an organoleptic point of view, the most harmonious flavor and aroma profile was noted for samples with basil and rosemary, which determines their potential for the development of mass-consumption products. The practical significance of the work lies in substantiating the possibility of creating a lactose-free fermented beverage of plant origin with adaptogenic properties and in identifying two strategic directions for further development: maximum functional profile (Rhodiola) and optimal organoleptic characteristics (basil and rosemary).

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The authors declare that there are no conflicts of interest present.