Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation

Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation

Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due to high perishability, the human health relevant bioactive qua...

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Bibliographic Details
Main Authors: Nicholas Pucel, Dipayan Sarkar, Ronald G. Labbe, Chartchai Khanongnuch, Kalidas Shetty
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-07-01
Series:Frontiers in Sustainable Food Systems
Subjects:
antioxidant
anti-hyperglycemic
fermentation
fruit synergy
gut health
phenolic bioactives
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2021.703672/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2021.703672/full

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