In recent times, there has been growing recognition of the key role of foods and beverages
in disease prevention and treatment. Thus, the production and consumption of functional …

In alignment with Hippocrates' aphorisms “Let food be your medicine and medicine be your
food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets …

This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba
peel and seed after simulated gastrointestinal digestion and gut fermentation. Following …

The consumption of red fruits is growing worldwide due to their sensory characteristics and
bioactive compounds. The main compounds responsible for the color of red fruits and their …

The demand for pharmaceutical products based on bioactive compounds obtained from by-
products and manufactured by sustainable technological routes is a worldwide demand to …

Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol
composition, health benefits and potential use for the development of derived food products …

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value
of foods. In this study, the health‐promoting effects of fermented papaya juices by two …

The aim of this study was to investigate phenolic compounds in peel, pulp and seeds of five
different jabuticabas-Plinia trunciflora,“cabinho”, P. cauliflora, cultivars “paulista” and “canaã …

Background Fermented plant extract (FPE) is a plant functional food which originates from
Japan. FPEs use various plants as materials, and they are fermented by various …

This study aimed to evaluate the potential for developing probiotic beverage using jackfruit
juice via lacto-fermentation with Lactobacillus casei ATCC334. The viable cells count was …