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Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S. Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. Food Sci Nutr 2023; 11:1572-1583. [PMID: 36911834 PMCID: PMC10002913 DOI: 10.1002/fsn3.3198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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Affiliation(s)
- Chao Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Lei Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yansong Gao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Ge Yang
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Zijian Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Yujuan Zhao
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
| | - Jihui Wang
- School of Biological Engineering Dalian Polytechnic University Dalian China.,Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
| | - Shengyu Li
- Institute of Agro-food Technology Jilin Academy of Agricultural Sciences/National R&D Center for Milk Processing Changchun China
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Singh TP, Arora S, Borad SG, Bam J, Paul V, Thomas R, Sarkar M. Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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3
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The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice. Processes (Basel) 2022. [DOI: 10.3390/pr10101921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
It is crucial to address the dietary problems of hypertensive patients. The effect and mechanism of different contents of soybean protein on cooking quality and angiotensin-converting enzyme (ACE) inhibitory action in the extruded rice were firstly investigated. The results showed that the extruded rice with soybean protein possessed the higher taste value (90.32 ± 2.31), hardness (2.65 ± 0.01 g), and good pasting quality (p ≤ 0.05). Meanwhile, the soybean protein notably retarded the starch digestibility; the sample with 6% soybean protein showed the fewest rapidly digestible starch (RDS) content (78.82 ± 0.01 mg g−1) and the most slowly digestible starch (SDS) content (8.97 ± 0.45 mg g−1). Importantly, the ACE inhibition rate improved from 17.09 ± 0.01% to 74.02 ± 0.65% in the 6% soybean protein sample because of the production of peptides. The peptide composition of samples were compared, which showed that the effective ACE-inhibitory peptides usually contain 2~20 amino acids, and Pro, Leu, Ile, Val, Phe, and Ala were the main components. Overall, moderate soybean protein would give a good quality and lower ACE activity in extruded food.
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An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content. Sci Rep 2022; 12:13314. [PMID: 35922540 PMCID: PMC9349201 DOI: 10.1038/s41598-022-17641-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 07/28/2022] [Indexed: 11/30/2022] Open
Abstract
This study is the first to present an integrated approach involving in silico and in vitro protocols that was pursued to analyse an antioxidative potency of Gouda cheese with modified content of β-casein. Firstly, the predictions of the presence of antioxidant peptides in the casein sequences were computed using the BIOPEP-UWM database. Then, the antioxidative bioactivity of six variants of Gouda cheese (with reduced, normative, and increased content of β-casein at the initial and final stage of ripening) was assessed. Finally, the RP-HPLC–MS/MS was applied to identify antioxidative peptides in Gouda-derived water-soluble extracts (WSEs). Analyses were supported with the heatmaps and the computation of parameters describing the efficiency of proteolysis of caseins in the modified Gouda cheeses, i.e., the frequency and the relative frequency of the release of antioxidative fragments during cheese ripening (AEexp and Wexp., respectively). All Gouda cheese variants exhibited the antioxidative potential which differed depending on the assay employed. The highest antioxidative activity (ABTS·+ radical scavenging effect, FRAP, and Fe-chelating) was observed for WSEs derived from Gouda cheese with increased content of β-casein after the 60th day of ripening. The results obtained suggest the potential of Gouda cheese as the antioxidant-promoting food.
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Panchal G, Sakure A, Hati S. Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2295-2305. [PMID: 35602423 DOI: 10.1007/s13197-021-05243-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2021] [Accepted: 08/13/2021] [Indexed: 12/27/2022]
Abstract
In this study, antioxidant activities were evaluated for goat milk fermented with Lactobacillus helveticus MTCC 5463. The fermentation conditions (inoculation rate and incubation time) were optimized by estimating proteolytic action of Lactobacillus. SDS-PAGE and 2D gel electrophoresis were carried out for identification of molecular weight and purification of identified peptides. 3 and 10 kDa peptides fractions were obtained through ultrafiltration and also by using RP-HPLC. Then, spots from 2D and fractions from RP-HPLC were also evaluated in RP-LC/MS for identification and characterization of peptides. Identified peptides were matched with online database of goat milk i.e. BLASTp (NCBI) and Protein information resource database (PIR) and subsequently, antioxidant activity of these peptides were also confirmed with BIOPEP database. However, antioxidative peptides from fermented goat milk with Lactobacillus helveticus MTCC 5463 could be produced in developing functional goat milk yoghurt. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05243-w.
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Affiliation(s)
- Gauravkumar Panchal
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Amar Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India
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Shojaee A, Anvar SA, Hamedi H, Sohrabi Haghdoost N, Bahmani S. Antifungal and antioxidant activity of two essential oils and
Lactococcus lactis
subsp.
lactis
extract on selected Iranian white cheese‐contaminating fungi. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12842] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Asiyeh Shojaee
- Division of Physiology Department of Basic Sciences Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Seyed AmirAli Anvar
- Department of Food Hygiene, Science and Research Branch Islamic Azad UniversityTehran Iran
| | - Hassan Hamedi
- Department of Food Safety and Hygiene, Science and Research Branch Islamic Azad UniversityTehran Iran
| | | | - Shilan Bahmani
- Department of Food Safety and Hygiene, Science and Research Branch Islamic Azad UniversityTehran Iran
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Panchal GK, Das S, Sakure A, Singh BP, Hati S. Production and characterization of antioxidative peptides during lactic fermentation of goat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gaurav Kumar Panchal
- Department of Dairy Microbiology, SMC College of Dairy Science Anand Agricultural University Anand India
| | - Sujit Das
- Department of Rural Development and Agricultural Production North‐Eastern Hill University, Tura Campus Tura India
| | - Amar Sakure
- Department of Agricultural Biotechnology Anand Agricultural University Anand India
| | - Brij Pal Singh
- Department of Food Science, College of Food and Agriculture United Arab Emirates University Al‐Ain United Arab Emirates
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science Anand Agricultural University Anand India
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Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01019-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese. Foods 2021; 10:foods10071661. [PMID: 34359531 PMCID: PMC8307587 DOI: 10.3390/foods10071661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.
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Ahmed S, Muhammad T, Zaidi A. Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sadia Ahmed
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
| | - Tariq Muhammad
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
| | - Arsalan Zaidi
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
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Hao X, Yang W, Zhu Q, Zhang G, Zhang X, Liu L, Li X, Hussain M, Ni C, Jiang X. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Uncovering Prospective Role and Applications of Existing and New Nutraceuticals from Bacterial, Fungal, Algal and Cyanobacterial, and Plant Sources. SUSTAINABILITY 2021. [DOI: 10.3390/su13073671] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Nutraceuticals are a category of products more often associated with food but having pharmaceuticals property and characteristics. However, there is still no internationally accepted concept of these food-pharmaceutical properties, and their interpretation can differ from country to country. Nutraceuticals are used as part of dietary supplements in most countries. They can be phytochemicals which are biologically active and have health benefits. These can be supplied as a supplement and/or as a functional food to the customer. For human health and longevity, these materials are likely to play a vital role. Consumption of these items is typical without a therapeutic prescription and/or supervision by the vast majority of the public. The development of nutraceuticals can be achieved through many bioresources and organisms. This review article will discuss the current research on nutraceuticals from different biological sources and their potential use as an agent for improving human health and well-being, as well as the gaps and future perspective of research related to nutraceutical development.
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: conceptualization from a new approach. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.009] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Panchal G, Hati S, Sakure A. Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108887] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Vitas J, Popović L, Čakarević J, Malbaša R, Vukmanović S. In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001033v] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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