Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation

Citrus fruits (CFs) were abundant in polyphenols (PPs). This study aimed to assess the effect of mixed lactic acid anaerobic fermentation-based biotransformation on CFs phenolic profiles and antioxidant activity. Citrus PPs were metabolized into small molecular phenolics. Moreover, the total SCFAs,...

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Veröffentlicht in:	Food science & technology 2022-04, Vol.160, p.113087, Article 113087
Hauptverfasser:	Tang, Rongxue, Yu, Haifei, Qi, Mingge, Yuan, Xiaofeng, Ruan, Zheng, Hu, Chongyi, Xiao, Min, Xue, Yanwen, Yao, Yanbin, Liu, Qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Anaerobic fermentation Citrus fruits Lactic acid bacteria Microbial derivative Phenolic compound
Online-Zugang:	Volltext
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Zusammenfassung:	Citrus fruits (CFs) were abundant in polyphenols (PPs). This study aimed to assess the effect of mixed lactic acid anaerobic fermentation-based biotransformation on CFs phenolic profiles and antioxidant activity. Citrus PPs were metabolized into small molecular phenolics. Moreover, the total SCFAs, acetic acid and butyric acid were remarkably increased in CFs supernatant (p
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2022.113087