ArticlePeerJ2021
Evaluation of a strawberry fermented beverage with potential health benefits.
Article in PeerJ, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Microbial diversity and its links to retinol pathways and aroma compounds in ethnic fermented rice beverages of Assam.AMB Express · 2026Article
- Antioxidant and Antimicrobial Properties of Probiotics: Insights from In Vitro Assays.Probiotics and antimicrobial proteins · 2025Review
- Preventive and Therapeutic Potential of Streptococcus cristatus CA119 in Experimental Periodontitis in Rats.Probiotics and antimicrobial proteins · 2025Article
- Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation.Molecules (Basel, Switzerland) · 2024Article
- Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product.Food chemistry: X · 2024Article
- The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness.Molecules (Basel, Switzerland) · 2022Article
- The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.Foods (Basel, Switzerland) · 2022Article
- Dragon fruit-kiwi fermented beverage:Frontiers in nutrition · 2022Article
- Chemical profile and antioxidant activity of bidirectional metabolites fromFrontiers in nutrition · 2022Article
- Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects.Journal of animal science and technology · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFunctional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored.
methodsIn this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage
resultsIn this study, the absorption peaks of Fourier transform infrared between 1,542 cm
conclusionThese results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.
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