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• W3093670556 endingPage "128414" @default.
• W3093670556 startingPage "128414" @default.
• W3093670556 abstract "• Orange juice-milk (OJM) good medium for the growth of lactic acid bacteria (LAB). • Fermentation with LAB useful tool to provide antioxidant compounds vs non-fermented. • L. brevis POM and L. plantarum (TR-71, TR-14) increased antioxidant capacity of OJM. • L. brevis POM presented the highest improvement in carotenoid content. • L. plantarum TR – 14 and TR – 71 had the greatest amount of phenolic compounds. The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3–4-dihydroxyhydrocinnamic acid) and lactic acid were identified after 72 h fermentation. Overall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of L. brevis POM, and L. plantarum (TR-71, TR-14), observing higher antioxidant properties in the fermented beverages compared to the control ones." @default.
• W3093670556 created "2020-10-29" @default.
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• W3093670556 date "2021-05-01" @default.
• W3093670556 modified "2023-09-29" @default.
• W3093670556 title "Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage" @default.
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• W3093670556 doi "https://doi.org/10.1016/j.foodchem.2020.128414" @default.
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