Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical paramet...

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Bibliographic Details
Main Authors: Millicent G. Managa, Stephen A. Akinola, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-04-01
Series:Frontiers in Nutrition
Subjects:
gastrointestinal digestion
total phenols
carotenoids
antioxidant capacity
quality
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.649189/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.649189/full

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