Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential
associated with considerable amounts of dietary fibers and polyphenols. These compounds …

Current global research aims to explore the key role of diet and understand the benefits of a
balanced diet. Furthermore, many authors have pointed to the added value of by-products …

This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus
paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical …

Global concerns over folate deficiency, the risks of excessive synthetic folic acid
consumption, and food loss implications for environmental sustainability and food security …

This study evaluated the environmental performance by life cycle assessment (LCA) of five
popular drying processes (freeze drying, spray drying, spouted bed drying, convective hot …

The aim of this study was to evaluate the effects of soy-based beverages manufactured with
water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and …

Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for
health benefits and that could be a favorable ingredient to be added to a probiotic food …

The objective of this study was to evaluate the viability of juá pulp for fermentation by
monoculture L. casei (Lc-01) and L. acidophilus (La-05) and co-culture (25 and 37° C) for 72 …

The identification and quantification of viable bacteria at the species/strain level in
compound probiotic products is challenging now. Molecular biology methods, eg, propidium …

In this study, a functional fermented beverage enriched with gamma‐aminobutyric acid
(GABA) was produced. To achieve this, the prebiotic abilities of pectin obtained from …