Probiotic Lactobacillus plantarum LP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage

The increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic Lactobacillus plantarum a...

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Veröffentlicht in:	Food science & nutrition 2024-11, Vol.12 (11), p.9340-9352
Hauptverfasser:	Aregbe, Afusat Yinka, Boasiako, Turkson Antwi, Xiong, YuQing, Rahman, Md. Hafizur, Ma, Yongkun
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins antioxidant properties Antioxidants Apple pomace Aroma Beverages Biological activity Butanol Carotene Density Dietary guidelines E‐nose Fermentation Flavonoids Flavonols Fruits Functional groups Fungi Lactobacilli Lactobacillus plantarum Monoculture Nutrients Nutritional status Original Phytochemicals Probiotics Raw materials Rice rice beverage Saccharomyces cerevisiae Sensory evaluation Sensory perception Sensory properties volatile compounds Yeast β-Carotene
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