The Effect of Incorporating Fermented Elderberries (<i>Sambucus nigra)</i> into Bread: Quality, Shelf Life, and Biological Enhancement

The Effect of Incorporating Fermented Elderberries (<i>Sambucus nigra)</i> into Bread: Quality, Shelf Life, and Biological Enhancement

Elderberries, known for their antioxidant, anti-inflammatory, and antiviral properties, have traditionally been used to prevent and treat infections and boost the immune system. By increasing the quantity and quality of certain compounds, fermentation can potentially make them more effective as food...

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Bibliographic Details
Main Authors: Natália L. Seixas, Vanessa B. Paula, Teresa Dias, Luís G. Dias, Letícia M. Estevinho
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
elderberries (<i>Sambucus nigra)</i>
fermentation
bread
shelf life
biological activity
Online Access:https://www.mdpi.com/2304-8158/14/5/724
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