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Inventi Impact: Planta Activa

Articles

  • Inventi:ppa/26026/18
    Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
    01-Jan-1970 Research 2018 : July - September
    Ronghao Chen, Wenxue Chen, Haiming Chen, Guanfei Zhang, Weijun Chen

    Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the\nhealth-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were\ndetermined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total\nphenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented\nby Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h\nfermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid,\nwhich increased significantly (

    How to Cite this Article
    Ronghao Chen, Wenxue Chen, Haiming\nChen, Guanfei Zhang, and Weijun Chen, â??Comparative Evaluation\nof the Antioxidant Capacities, Organic Acids, and Volatiles of\nPapaya Juices Fermented by Lactobacillus acidophilus and\nLactobacillus plantarum,â? Journal of Food Quality, vol. 2018,\nArticle ID 9490435, 12 pages, 2018. https://\ndoi.org/10.1155/2018/9490435, https://creativecommons.org/\nlicenses/by/4.0/.
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