Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated. The results indicated that L. paracasei signif...

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Bibliographic Details
Main Authors:	Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang
Format:	Article
Language:	English
Published:	Elsevier 2025-08-01
Series:	Food Chemistry: X
Subjects:	Red-fleshed pitaya juice Lacticaseibacillus paracasei Fermentation Volatile compounds Antioxidant activity
Online Access:	http://www.sciencedirect.com/science/article/pii/S259015752500762X
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