Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage. (PubMed, Food Sci Nutr) - Jun 23, 2026 - "Phenolic profiling identified catechin (31.05-32.90 ppm), chlorogenic acid (10.82-11.05 ppm), and myricetin (5.05-6.90 ppm) as the predominant compounds, although most phenolics gradually declined during storage...Antibacterial activity was observed only in SCN9-Mix and control samples against Bacillus cereus ATCC 11778, while cytotoxicity assays indicated modest inhibitory effects toward MCF-7 breast cancer cells, with cell viability ranging from 87.64% to 94.45% in freshly prepared samples and decreasing over 28 days. Collectively, these findings demonstrate that lactic acid fermentation effectively enhances the functional, microbiological, and bioactive properties of reduced-calorie sour cherry-based beverages."
Journal • Breast Cancer • Oncology • Solid Tumor
|
|
Fatih Tornuk; Gozde Kutlu; Gulsum Ucak-Ozkaya; Hasan Yetim; Perihan Kubra Akman
|