Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i>

Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i>

The current study aimed to explore the effects of fermenting five different pomelo cultivars using <i>Lacticaseibacillus paracasei</i> on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 l...

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Bibliographic Details
Main Authors: Vernabelle Balmori, Marisa Marnpae, Charoonsri Chusak, Kritmongkhon Kamonsuwan, Kasinee Katelakha, Suvimol Charoensiddhi, Sirichai Adisakwattana
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
pomelo juice
<i>Lacticaseibacillus paracasei</i>
lactic acid bacteria
flavonoids
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/12/23/4278

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