ArticleApplied biological chemistry2023
Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.
Article in Applied biological chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Enhanced Protective Potential of a Pea Protein-Fortified Fermented Almond Beverage Against Paraquat-Induced Oxidative Stress.Molecular nutrition & food research · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Microbial Biotransformation of Agro-Industrial Fibre-Rich By-Products into Functional Beverages.Antioxidants (Basel, Switzerland) · 2025Article
- Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented byFood chemistry: X · 2025Article
- Article
- Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis.Current research in food science · 2025Article
- Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits.Molecules (Basel, Switzerland) · 2024Article
- Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice.Indian journal of microbiology · 2024Article
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Authors and funding
11 authors.
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Abstract
The ability of natural plants to treat chronic diseases is closely related to their antioxidant function. Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutritional value, biological activity and flavor of food. This study investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, total polyphenol, and antioxidant activity of the FH06 beverage before and after probiotic fermentation. Results: After fermentation, FH06 had lower contents of total polysaccharides, total flavonoids, total saponins and total polyphenols but higher titratable acidity. The antioxidant activity was tested by total antioxidant capacity (FRAP method) and DPPH· scavenging ability. The FRAP value significantly increased after fermentation ( Graphical Abstract: Supplementary Information: The online version contains supplementary material available at 10.1186/s13765-022-00762-2.
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