Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation

Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation

Soluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (<i>Ziziphus jujuba</i> Mill.). Pectins were extr...

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Bibliographic Details
Main Authors: Alessia Fazio, Chiara La Torre, Maria Cristina Caroleo, Paolino Caputo, Roberto Cannataro, Pierluigi Plastina, Erika Cione
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Molecules
Subjects:
jujube
harvesting stage
pectin
methoxylation degree
kefir
vitamin C
Online Access:https://www.mdpi.com/1420-3049/25/11/2706

Internet

https://www.mdpi.com/1420-3049/25/11/2706

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