Cargando…

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and che...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pontonio, E., Montemurro, M., Pinto, D., Marzani, B., Trani, A., Ferrara, G., Mazzeo, A., Gobbetti, M., Rizzello, C. G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6619386/ https://www.ncbi.nlm.nih.gov/pubmed/31333636 http://dx.doi.org/10.3389/fmicb.2019.01550

Ejemplares similares

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
por: Pontonio, Erica, et al.
Publicado: (2019)

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
por: Curiel, José Antonio, et al.
Publicado: (2015)

Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives
por: Pontonio, Erica, et al.
Publicado: (2021)

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria
por: Schettino, Rosa, et al.
Publicado: (2020)

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis
por: Verni, Michela, et al.
Publicado: (2021)

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
por: Pontonio, Erica, et al.
Publicado: (2018)

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
por: Fessard, Amandine, et al.
Publicado: (2017)

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)

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

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours
por: Pontonio, Erica, et al.
Publicado: (2020)

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria
por: Verni, Michela, et al.
Publicado: (2017)

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
por: Demarinis, Chiara, et al.
Publicado: (2023)

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2015)

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)

Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate
por: Habib, Hosam M., et al.
Publicado: (2023)

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater
por: Montemurro, Marco, et al.
Publicado: (2022)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
por: Pontonio, Erica, et al.
Publicado: (2021)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
por: Verni, Michela, et al.
Publicado: (2020)

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand
por: Montemurro, Marco, et al.
Publicado: (2021)

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice
por: Nolasco-Cancino, Hipócrates, et al.
Publicado: (2018)

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices
por: Esposto, Sonia, et al.
Publicado: (2021)

Targeted and Untargeted Metabolomics as an Enhanced Tool for the Detection of Pomegranate Juice Adulteration
por: Dasenaki, Marilena E., et al.
Publicado: (2019)

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
por: Torreggiani, Andrea, et al.
Publicado: (2023)

Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta
por: Schettino, Rosa, et al.
Publicado: (2019)

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Pomegranate juice on dental plaque microorganisms
por: Wiwanitkit, Somsri, et al.
Publicado: (2012)

Transient Hyperphosphatasemia Due to Pomegranate Juice
por: Molina Gutiérrez, Miguel Angel, et al.
Publicado: (2021)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
por: Raho, Susanna, et al.
Publicado: (2020)

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
por: Mantzourani, Ioanna, et al.
Publicado: (2018)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
por: Montemurro, Marco, et al.
Publicado: (2021)

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
por: Montemurro, Marco, et al.
Publicado: (2023)

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
por: Demarinis, Chiara, et al.
Publicado: (2022)

Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
por: Wei, Linya, et al.
Publicado: (2023)

Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry
por: Wang, Jun, et al.
Publicado: (2023)

Priapism, pomegranate juice, and sildenafil: Is there a connection?
por: Senthilkumaran, Subramanian, et al.
Publicado: (2012)

Cannot write session to /tmp/vufind_sessions/sess_tahinr2io72eofkfsm73ufd1c1