ArticleFood science and biotechnology2017
Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Effects of cellulase and Lactiplantibacillus plantarum on silage performance, microbial community composition and volatiles of Caragana korshinskii.BMC microbiology · 2025Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach.Foods (Basel, Switzerland) · 2025Article
- Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially ProbioticFoods (Basel, Switzerland) · 2024Article
- A New Benzaldehyde Derivative Exhibits Antiaflatoxigenic Activity againstJournal of fungi (Basel, Switzerland) · 2023Article
- Oxidation of Aldehydes Used as Food Additives by Peroxynitrite.Antioxidants (Basel, Switzerland) · 2023Article
- The volatile organic compounds and palatability of mixed ensilage of marigold (Tagetes erecta L.) crop residues.Scientific reports · 2023Article
- Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Foods (Basel, Switzerland) · 2022Article
- Enriching the nutritive value of marigold (Tagetes erecta L) crop residues as a ruminant feed by lactic acid bacteria during ensilage.BMC veterinary research · 2021Article
- Article
- Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review.Antioxidants (Basel, Switzerland) · 2020Review
- Effect ofFoods (Basel, Switzerland) · 2019Article
- Evaluation of probiotic potential and anti-hyperglycemic properties of a novelFood science and biotechnology · 2018Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.93 to 268.30±1.75 μmol TE/g after 24 h of fermentation. After LAB fermentation, 34 volatile compounds were identified. Among them, three compounds-benzoic acid, benzaldehyde, and vitispirane-showed significant changes in their concentrations. Peak areas of benzoic acid and benzaldehyde, which are known to possess antioxidant activities, increased by 64 and 188%, respectively, after fermentation. However, the peak area of vitispirane, which is the most abundant terpene compound in berry juices, decreased by 92% after fermentation.
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