Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Aramwit, 2010, The properties and stability of anthocyanins in mulberry fruits, Food Research International, 43, 1093, 10.1016/j.foodres.2010.01.022

Aydın, 2017, Phenolic composition, antioxidant, antibacterial, larvacidal against Culex pipiens, and cytotoxic activities of Hyacinthella lineata steudel extracts, International Journal of Food Properties, 20, 2276, 10.1080/10942912.2016.1236271

Bao, 2016, Systematic study on phytochemicals and antioxidant activity of some new and common mulberry cultivars in China, Journal of Functional Foods, 25, 537, 10.1016/j.jff.2016.07.001

Benincasa, 2015, Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture, Food Chemistry, 186, 271, 10.1016/j.foodchem.2015.02.010

Borges, 2016, A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage, International Journal of Food Science & Technology, 51, 381, 10.1111/ijfs.12975

Cheynier, 2006, Flavonoids in wine, 263

Cserhalmi, 2006, Study of pulsed electric field treated citrus juices, Innovative Food Science & Emerging Technologies, 7, 49, 10.1016/j.ifset.2005.07.001

Di Cagno, 2013, Exploitation of vegetables and fruits through lactic acid fermentation, Food Microbiology, 33, 1, 10.1016/j.fm.2012.09.003

Donno, 2012, Effect of agronomic and environmental conditions on chemical composition of tree-species buds used for herbal preparations, Vegetos: An International Journal of Plant Research, 25, 21

Donno, 2015, Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool, Food Research International, 69, 179, 10.1016/j.foodres.2014.12.020

Engmann, 2015, Ultrasonication treatment effect on anthocyanins, color, microorganisms and enzyme inactivation of mulberry (Moraceae nigra) juice, Journal of Food processing and Preservation, 39, 854, 10.1111/jfpp.12296

Fazaeli, 2013, Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate, Journal of Food Science and Technology, 50, 35, 10.1007/s13197-011-0246-y

Gan, 2016, Lactobacillus plantarum WCFS1 fermentation differentially affects antioxidant capacity and polyphenol content in mung bean (Vigna radiata) and soya bean (Glycine max) milks, Journal of Food processing and Preservation, 41, e12944, 10.1111/jfpp.12944

Granato, 2011, Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality, Food Chemistry, 129, 366, 10.1016/j.foodchem.2011.04.085

Gupta, 2010, Process optimization for the development of a functional beverage based on lactic acid fermentation of oats, Biochemical Engineering Journal, 52, 199, 10.1016/j.bej.2010.08.008

Hu, 2013, Quantitative determination of 1-deoxynojirimycin in mulberry leaves from 132 varieties, Industrial Crops and Products, 49, 782, 10.1016/j.indcrop.2013.06.030

Hur, 2014, Effect of fermentation on the antioxidant activity in plant-based foods, Food Chemistry, 160, 346, 10.1016/j.foodchem.2014.03.112

Juan, 2012, The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry, Journal of Food Science, 77, 10.1111/j.1750-3841.2011.02593.x

Kachouri, 2015, Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds, Journal of Food Science and Technology, 52, 7924, 10.1007/s13197-015-1912-2

Kaltsa, 2015, Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions, Food Microbiology, 48, 58, 10.1016/j.fm.2014.10.016

Kedare, 2011, Genesis and development of DPPH method of antioxidant assay, Journal of Food Science and Technology, 48, 412, 10.1007/s13197-011-0251-1

Kwaw, 2017, Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice, Journal of Food Measurement and Characterization, 11, 1462, 10.1007/s11694-017-9525-2

Lago-Vanzela, 2014, Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity, Food Research International, 56, 182, 10.1016/j.foodres.2013.12.030

Landete, 2014, Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds, Journal of Functional Foods, 7, 322, 10.1016/j.jff.2014.01.028

Mousavi, 2013, Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars, organic acids and phenolic compounds, Food Biotechnology, 27, 1, 10.1080/08905436.2012.724037

Mukerji, 2016, Safety evaluation of AB-LIFE®(Lactobacillus plantarum CECT 7527, 7528 and 7529): Antibiotic resistance and 90-day repeated-dose study in rats, Food and Chemical Toxicology, 92, 117, 10.1016/j.fct.2016.03.018

Natić, 2015, Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia, Food Chemistry, 171, 128, 10.1016/j.foodchem.2014.08.101

Özgen, 2009, Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits, Scientia Horticulturae, 119, 275, 10.1016/j.scienta.2008.08.007

Pawlowska, 2008, Quali-quantitative analyses of flavonoids of Morus nigra L. and Morus alba L. (Moraceae) fruits, Journal of Agricultural and Food Chemistry, 56, 3377, 10.1021/jf703709r

Pereira, 2013, Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: The Madeira wine case study, Molecules, 18, 2997, 10.3390/molecules18032997

Pérez-Gregorio, 2011, Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.), LWT-Food Science and Technology, 44, 1793, 10.1016/j.lwt.2011.03.007

Ramirez, 2015, Anthocyanins and antioxidant capacities of six Chilean berries by HPLC–HR-ESI-ToF-MS, Food Chemistry, 176, 106, 10.1016/j.foodchem.2014.12.039

Svensson, 2010, Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench), Journal of Agricultural and Food Chemistry, 58, 9214, 10.1021/jf101504v

Tahir, 2017, Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy, Food Chemistry, 226, 202, 10.1016/j.foodchem.2017.01.024

Tang, 2017, Antibacterial activity and mechanism of B-type oligomeric procyanidins from lotus seedpod on enterotoxigenic Escherichia coli, Journal of Functional Foods, 38, 454, 10.1016/j.jff.2017.09.046

Tao, 2016, A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine, Food Chemistry, 194, 545, 10.1016/j.foodchem.2015.07.041

Tchabo, 2017, Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (Morus nigra) wine, Food and Bioprocess Technology, 10, 1210, 10.1007/s11947-017-1892-5

Tchabo, 2018, Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulphur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes, Food Chemistry, 239, 470, 10.1016/j.foodchem.2017.06.140

Virtanen, 2007, Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria, Journal of Applied Microbiology, 102, 106, 10.1111/j.1365-2672.2006.03072.x

Wang, 2015, Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation, Journal of Functional Foods, 18, 254, 10.1016/j.jff.2015.07.013