Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach

Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach

Apricot kernels are known for being a rich source of oil, protein, and bioactive compounds. This study focused on enhancing the bioactivities of apricot kernels through fermentation. Additionally, this study explored the correlations between polyphenols, amino acids, antioxidant activities, and tota...

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Bibliographic Details
Main Authors: Zhiyu Zhao, Kevin Kantono, Rothman Kam, Thao T. Le, Eileen Kitundu, Tony Chen, Nazimah Hamid
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
apricot kernels
fermentation
lactic acid
amino acids
antioxidant activity
polyphenols
Online Access:https://www.mdpi.com/2304-8158/14/5/845
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