Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (<i>Euterpe edulis</i> Martius)

Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (<i>Euterpe edulis</i> Martius)

The underexplored fruit from the juçara palm tree (<i>Euterpe edulis</i> Martius) has bioactive compounds with antioxidant activities, such as phenolic acids and anthocyanins. This fruit’s pulp presents itself as an appropriate fermentation medium for probiotic bacteria growth. Therefore...

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Bibliographic Details
Main Authors: Maria Thereza Carlos Fernandes, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Milena do Prado Ferreira, Marsilvio Lima de Moraes Filho, César Ricardo Teixeira Tarley, Karla Bigetti Guergoletto, Sandra Garcia
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Fermentation
Subjects:
protocatechuic acid
4-hydroxybenzoic acid
gastrointestinal simulation
Unified BARGE Method
<i>Limosilactobacillus reuteri</i>
<i>Bifidobacterium animalis</i> subsp. lactis
Online Access:https://www.mdpi.com/2311-5637/10/11/541
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