Fermentation of Murta (<i>Ugni molinae</i>) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation

Fermentation of Murta (<i>Ugni molinae</i>) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation

Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivity. This study investigated the effect of fermentat...

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Bibliographic Details
Main Authors: Natalia Escobar-Beiza, José R. Pérez-Correa, Wendy Franco
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:International Journal of Molecular Sciences
Subjects:
murta
lactic acid fermentation
antioxidant
polyphenols
enzymatic inhibition
α-amylase
Online Access:https://www.mdpi.com/1422-0067/24/20/15197

Internet

https://www.mdpi.com/1422-0067/24/20/15197

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