Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Agricultural and Biological Sciences (miscellaneous),Environmental Science (miscellaneous),Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13205-023-03738-1.pdf
Reference62 articles.
1. Adetuyi FO, Ibrahim TA (2014) Effect of fermentation time on the phenolic: flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds. Niger Food J 32:128–137. https://doi.org/10.1016/S0189-7241(15)30128-4
2. Adetuyi FO, Osagie AU, Adekunle AT (2008) Antioxidant degradation in six indigenous okra (Abelmoschus esculentus (L) Moench) varieties during storage in Nigeria. J Food Technol 6:227–230
3. Alvarez-Suarez JM, Giampieri F, Gasparrini M, Mazzoni L, Forbes-Hernández TY, Afrin S, Battino M (2018) Guava (Psidium guajava L. cv. Red Suprema) crude extract protect human dermal fibroblasts against cytotoxic damage mediated by oxidative stress. Plant Foods Hum Nutr 73(1):18–24. https://doi.org/10.1007/s11130-018-0657-2
4. Amorim IS, Almeida MCS, Chaves RPF, Chisté RC (2022) Technological applications and color stability of carotenoids extracted from selected Amazonian fruits. Food Sci Technol 42:e01922. https://doi.org/10.1590/fst.01922
5. Ankolekar C, Johnson K, Pinto M, Johnson D, Labbe RG, Greene D, Shetty K (2012) Fermentation of whole apple juice using Lactobacillus acidophilus for potential dietary management of hyperglycemia hypertension, and modulation of beneficial bacterial responses. J Food Biochem 36(6):718–738. https://doi.org/10.1111/j.1745-4514.2011.00596.x
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