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Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli

Sabrina Duarte de Oliveira, Caroliny Mesquita Araújo, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, Vanessa Viera, Estefânia Fernandes Garcia, Evandro Leite de Souza, Maria Elieidy Gomes de Oliveira

2020LWT65 citationsDOI

Topics & Concepts

FermentationFood scienceLactobacillus caseiChemistryAntioxidantProbioticLactobacillus paracaseiLactobacillus plantarumAscorbic acidLactobacillus fermentumLactic acidLactobacillusBiologyBiochemistryBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsPostharvest Quality and Shelf Life Management
Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli | Litcius