Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation

Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation

Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on p...

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Bibliographic Details
Main Authors: Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Antonio González-Sarrías, Fernando Vallejo, Antonio Cilla, Amparo Gamero
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
fermentation
plant-based beverages
probiotics
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/14/9/1447
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