ArticleFoods (Basel, Switzerland)2022
Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 40 citations in OpenAlex.
- Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production.Food science & nutrition · 2026Article
- Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Functional fermented fruit juice production and characterization by using water kefir grains.Journal of food science and technology · 2026Article
- Metabolome and transcriptome based investigation of anthocyanin accumulation in black wolfberry (Lycium ruthenicum) and validation of the function of LrUFGT.BMC plant biology · 2025Article
- Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit.Food science & nutrition · 2025Article
- Analysis of Differences in Metabolite and Antioxidant Activity in Highland Red Raspberry Pulp Based on Widely Targeted Metabolomics.Molecules (Basel, Switzerland) · 2025Article
- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films.Polymers · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Plants (Basel, Switzerland) · 2024Article
- Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste.Food science & nutrition · 2024Article
- Fermentation Characteristics of UnripePreventive nutrition and food science · 2024Article
- Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods.Food chemistry: X · 2024Article
- Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.Foods (Basel, Switzerland) · 2023Article
- Black Goji Berry (Nutrients · 2023Review
- Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- Gamma-Aminobutyric Acid-ProducingFoods (Basel, Switzerland) · 2023Article
- Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes.International journal of molecular sciences · 2022Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be broadened. Total acid, sugars, proteins, enzymes, anthocyanins, flavonoids, polyphenols, organic acids and DPPH free radical scavenging ability (DPPH) were tracked and determined by colorimetric method and HPLC during spontaneous fermentation of BW vinegar. The antioxidant capacity in vitro of BW vinegar was evaluated based on the dynamics of antioxidant contents and DPPH. The results showed that total acid continuously increased during fermentation, yet total sugar and reducing sugar shared a similar decreasing trend. The composition of samples differed in terms of total anthocyanins, total flavonoid, total polyphenol, total protein, superoxide dismutase (SOD), amylase, organic acids and DPPH through spontaneous fermentation. Functional compounds including total polyphenol, total flavonoid and three organic acids (γ-aminobutyric acid, lactic acid and gallic acid) played the main roles in antioxidation. Unexpectedly, SOD and ascorbic acid as antioxidants did not correlate with DPPH, but they were rich in the final products at 754.35 U/mL and 3.39 mg/mL, respectively. Generally, the quality of BW vinegar has been improved based on analyzing dynamics on functional compounds, organic acids and antioxidant capacity, which proves that BW vinegar obtained by spontaneous fermentation should be a potential source of fermented food with antioxidant effects for consumers.
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