ArticleFoods (Basel, Switzerland)2024
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity.
Article in Foods (Basel, Switzerland), 2024. 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.
- Machine learning modeling for optimizing fermentation process ofFood chemistry: X · 2026Article
- An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.Foods (Basel, Switzerland) · 2026Article
- Extraction Strategy and C18 Solid-Phase Fractionation Shape Phenolic Profiles, Antioxidant Capacity, and Cancer Cell Antiproliferative Activity of Selected Medicinal Plants.Antioxidants (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026Article
- Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2026Article
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Enhanced Bioactivity ofFood science & nutrition · 2026Article
- Co-ensiling whole-plant mulberry with navel orange residue enhances fermentation quality, bacterial community, and in vitro digestibility.Animal bioscience · 2026Article
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Mechanistic elucidation ofFood chemistry: X · 2026Article
- Development of Fermented Peach-Apricot Mixed Juice and Study of Its Storage Stability.Foods (Basel, Switzerland) · 2025Article
- Effects of Lactic Acid Bacteria Fermentation on the Release and Biotransformation of Bound Phenolics in Ma Bamboo Shoots (Foods (Basel, Switzerland) · 2025Article
- Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented withFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of significant interest in supporting Spain's circular bioeconomy. Therefore, the aim of this study was to investigate the fermentation of orange peels by different lactic acid bacteria (LAB) strains and its impact on phenolic composition and antioxidant activity. Three different LAB strains, two
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