4.7 Article

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Yu Zhang et al.

Summary: The study highlighted the potential of Lactobacillus plantarum J26 as a fermented strain in blueberry juice to enhance its functional activities, showing increased phenolic substances, various anthocyanins, antioxidant capacity, and enzyme inhibition.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Multidisciplinary

Emmer-Based Beverage Fortified with Fruit Juices

Dimitra Dimitrellou et al.

Summary: This study developed emmer-based beverages fortified with fruit juices and fermented with a potential probiotic strain. Adding juices significantly affected the physicochemical properties of the beverages, increasing antioxidant activity and displaying high apparent viscosity and water-holding capacity. Fruit juices helped maintain high viable counts of probiotics, making emmer-based beverages a potential alternative to dairy products.

APPLIED SCIENCES-BASEL (2021)

Article Nutrition & Dietetics

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

Millicent G. Managa et al.

Summary: This study developed a fermented smoothie using traditional chayote leaves and locally produced pineapple fruit with lactic acid bacteria strains. The fermentation process improved the pH, total soluble solids, color, total phenols, and carotenoid contents of the smoothies. In vitro digestion simulation showed that fermenting with L75 significantly increased the recovery of total phenols during the intestinal phase, with a higher bioavailability of soluble free substances compared to the control.

FRONTIERS IN NUTRITION (2021)

Article Biochemistry & Molecular Biology

Simulating human digestion: developing our knowledge to create healthier and more sustainable foods

Alan Mackie et al.

FOOD & FUNCTION (2020)

Article Biochemical Research Methods

INFOGEST static in vitro simulation of gastrointestinal food digestion

Andre Brodkorb et al.

NATURE PROTOCOLS (2019)

Article Food Science & Technology

Fermentation-enabled wellness foods: A fresh perspective

Huan Xiang et al.

FOOD SCIENCE AND HUMAN WELLNESS (2019)

Article Biotechnology & Applied Microbiology

Development of a beverage from red grape juice fermented with the Kombucha consortium

Lamia Ayed et al.

ANNALS OF MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

A Lactobacillus plantarum Esterase Active on a Broad Range of Phenolic Esters

Maria Esteban-Torres et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Pasquale Filannino et al.

FOOD MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Jose Antonio Curiel et al.

MICROBIAL CELL FACTORIES (2015)

Review Chemistry, Applied

Effect of fermentation on the antioxidant activity in plant-based foods

Sun Jin Hur et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Pasquale Filannino et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Agriculture, Multidisciplinary

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

Maria Janeth Rodriguez-Roque et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Food Science & Technology

Sensory stability of whole mango juice: influence of temperature and storage time

Anderson do Nascimento Oliveira et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2012)

Article Agriculture, Multidisciplinary

Strawberry Processing Does Not Affect the Production and Urinary Excretion of Urolithins, Ellagic Acid Metabolites, in Humans

Pilar Truchado et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Review Nutrition & Dietetics

Health Benefits of Fruits and Vegetables

Joanne L. Slavin et al.

ADVANCES IN NUTRITION (2012)

Article Biotechnology & Applied Microbiology

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Raffaella Di Cagno et al.

FOOD MICROBIOLOGY (2011)

Article Chemistry, Applied

In vitro bio-accessibility and antioxidant activity of grape polyphenols

Davide Tagliazucchi et al.

FOOD CHEMISTRY (2010)

Review Biochemistry & Molecular Biology

Ellagitannins, ellagic acid and vascular health

Mar Larrosa et al.

MOLECULAR ASPECTS OF MEDICINE (2010)

Article Agriculture, Multidisciplinary

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

Nuria Mateo Anson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Characterization of the p-coumaric acid decarboxylase from Lactobacillus plantarum CECT 748T

Hector Rodriguez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Chemistry, Applied

Changes of antioxidant activity and total phenolic compounds during storage of selected fruits

Oruma Patthamakanokporn et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Article Agriculture, Multidisciplinary

Catechin degradation with concurrent formation of homo- and heterocatechin dimers during in Vitro digestion

Andrew P. Neilson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

Lactobacillus plantarum- : survival, functional and potential probiotic properties in the human intestinal tract

Maalke C. de Vries et al.

INTERNATIONAL DAIRY JOURNAL (2006)

Article Endocrinology & Metabolism

α-glucosidase inhibitors prevent diet-induced increases in intestinal sugar transport in diabetic mice

Donatella M. Casirola et al.

METABOLISM-CLINICAL AND EXPERIMENTAL (2006)

Article Plant Sciences

Effect of mangiferin on hyperglycemia and atherogenicity in streptozotocin diabetic rats

S Muruganandan et al.

JOURNAL OF ETHNOPHARMACOLOGY (2005)

Article Biotechnology & Applied Microbiology

Properties of potential probiotic Lactobacillus plantarum strains

A Cebeci et al.

FOOD MICROBIOLOGY (2003)

Article Agriculture, Multidisciplinary

The role of iron and the factors affecting off-color development of polyphenols

RI Mellican et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)