Development of Functional Beverage from Seawater Saline-Alkali Land Asparagus Based on Co-fermentation and Design Innovation

Abstract

Asparagus (Asparagus officinalis L.) cultivated in seawater saline-alkali land possesses unique nutritional characteristics and functional properties. However, its inherent bitterness limits its application in beverage development. This study aims to develop a functional beverage from saline-alkali land asparagus through co-fermentation technology and design innovation approaches. A co-fermentation system was constructed using Lactobacillus plantarum and Saccharomyces cerevisiae. Fermentation conditions were systematically optimized through single-factor experiments, orthogonal design, and response surface methodology (RSM). The product was comprehensively evaluated for nutritional composition, antioxidant activity, and sensory quality. The optimal fermentation conditions were determined as: temperature 34°C, time 72h, and total inoculum 3.2%. Under these conditions, the fermented asparagus beverage showed remarkable improvements: free amino acid content increased by 156%, soluble polysaccharide content increased by 128%, DPPH and ABTS radical scavenging capacities enhanced by 32% and 28% respectively. Most importantly, the bitterness score improved from 4.8 to 8.6 (79% improvement), and overall sensory score increased from 5.8 to 8.7 (50% improvement). This study successfully developed a functional asparagus beverage with excellent sensory quality and significant functional properties through co-fermentation and systematic optimization, achieving a high integration of functionality and sensory pleasure. The research provides a systematic technical paradigm for high-value functional food development and offers new insights for comprehensive utilization of saline-alkali land resources.