Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity

[Display omitted] •The first report demonstrating the effects of different types of fermentation on the in vitro bioaccessibility of açai anthocyanins.•Spontaneous fermentation of açai increases the bioaccessibility in vitro of cyanidin-3-glucoside.•Alcoholic fermentation of açai reduces reactive ox...

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Veröffentlicht in:	Food research international 2023-11, Vol.173, p.113222-113222, Article 113222
Hauptverfasser:	Lais Alves Almeida Nascimento, Amanda, Sampaio da Silveira de Souza, Mariane, Lorrane Rodrigues Borges, Larissa, Renon Eller, Monique, Augusto Ribeiro de Barros, Frederico, Correa Mendonça, Adriana, Azevedo, Luciana, Araújo Vieira do Carmo, Mariana, dos Santos Lima, Amanda, da Silva Cruz, Laura, Abranches Dias Castro, Gabriel, Antonio Fernandes, Sergio, Cesar Stringheta, Paulo
Format:	Artikel
Sprache:	eng
Schlagworte:	alcoholic fermentation anthocyanins antioxidant activity Açai fermentation Bioaccessibility bioavailability Cytotoxicity food research in vitro digestion Lactic acid bacteria lactic fermentation phenolic compounds reactive oxygen species ROS generation Simulated digestion in vitro Yeast
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