Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage

Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage

Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluatin...

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Bibliographic Details
Main Authors: Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Montserrat Mestres, Daniel Schorn-García, Jokin Ezenarro, Daniel Rico, Ana Belen Martín-Diana, Marina Anguera, Maribel Abadias
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Probiotic
Bioaccessibility
Sensory
Volatiles
Functional
Vitamin B12
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003105
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