Cargando…

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Fessard, Amandine, Kapoor, Ashish, Patche, Jessica, Assemat, Sophie, Hoarau, Mathilde, Bourdon, Emmanuel, Bahorun, Theeshan, Remize, Fabienne
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488094/ https://www.ncbi.nlm.nih.gov/pubmed/28489022 http://dx.doi.org/10.3390/microorganisms5020023

Ejemplares similares

The inhibitory effect of a fermented papaya preparation on growth, hydrophobicity, and acid production of Streptococcus mutans, Streptococcus mitis, and Lactobacillus acidophilus: its implications in oral health improvement of diabetics
por: Somanah, Jhoti, et al.
Publicado: (2013)

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role
por: Leneveu-Jenvrin, Charlène, et al.
Publicado: (2020)

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
por: Cele, Nobahle P., et al.
Publicado: (2022)

Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus
por: Haddad, Juliano G., et al.
Publicado: (2020)

Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”
por: Remize, Fabienne, et al.
Publicado: (2021)

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
por: Degrain, Alexandre, et al.
Publicado: (2020)

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion
por: Cele, Nobahle P., et al.
Publicado: (2022)

Effectiveness of Green Tea in a Randomized Human Cohort: Relevance to Diabetes and Its Complications
por: Toolsee, Naushad Ali, et al.
Publicado: (2013)

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
por: Managa, Millicent G., et al.
Publicado: (2021)

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
por: Xu, Xinxing, et al.
Publicado: (2018)

Antiproliferative activity of Syzygium coriaceum, an endemic plant of Mauritius, with its UPLC-MS metabolite fingerprint: A mechanistic study
por: Rummun, Nawraj, et al.
Publicado: (2021)

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity
por: Pontonio, E., et al.
Publicado: (2019)

Evaluating the buffering capacity of various soft drinks, fruit juices and tea
por: Singh, Smita, et al.
Publicado: (2010)

Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
por: Mashitoa, Florence M., et al.
Publicado: (2021)

Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material
por: Lima, Wanessa Dayane Leite, et al.
Publicado: (2022)

Antimicrobial properties of marine fungi from sponges and brown algae of Mauritius
por: Wong Chin, Jessica Mélanie, et al.
Publicado: (2021)

Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
por: Kuerban, Dilinu, et al.
Publicado: (2023)

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria
por: Wuyts, Sander, et al.
Publicado: (2018)

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2020)

Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients
por: Rummun, Nawraj, et al.
Publicado: (2013)

Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice medium
por: Ucar, Redife Aslihan, et al.
Publicado: (2020)

Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties
por: Laosee, Wanida, et al.
Publicado: (2022)

Correction to: Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2021)

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
por: Mandha, Juliana, et al.
Publicado: (2022)

Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice
por: Park, Sang-Kyu, et al.
Publicado: (2023)

The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria
por: Wang, Wenqiong, et al.
Publicado: (2023)

Terminalia bentzoë, a Mascarene Endemic Plant, Inhibits Human Hepatocellular Carcinoma Cells Growth In Vitro via G0/G1 Phase Cell Cycle Arrest
por: Rummun, Nawraj, et al.
Publicado: (2020)

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
por: Fracassetti, Daniela, et al.
Publicado: (2019)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

Potential of selected lactic acid bacteria from Theobroma cacao fermented fruit juice and cell-free supernatants from cultures as inhibitors of Helicobacter pylori and as good probiotic
por: Kouitcheu Mabeku, Laure Brigitte, et al.
Publicado: (2020)

Hypoglycemic and Hepatoprotective Activity of Fermented Fruit Juice of Morinda citrifolia (Noni) in Diabetic Rats
por: Nayak, B. Shivananda, et al.
Publicado: (2011)

Cytoglobin as a Biomarker in Cancer: Potential Perspective for Diagnosis and Management
por: Bholah, Tatsha C., et al.
Publicado: (2015)

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks
por: Bontsidis, Christos, et al.
Publicado: (2021)

Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
por: Quan, Qi, et al.
Publicado: (2022)

Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research
por: Chen, Wending, et al.
Publicado: (2022)

The Therapy of the Lactic Ferments
Publicado: (1908)

Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management
por: Alkhatib, Ahmad, et al.
Publicado: (2017)

Effect of tropical fruit juices on dentine permeability and erosive ability in removing the smear layer: An in vitro study
por: Kijsamanmith, Kanittha, et al.
Publicado: (2016)

Inhibition of LPMOs by Fermented Persimmon Juice
por: Tokin, Radina, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_dk2sif7hbohjcmopi4o0gb6aro