ReviewFood chemistry: X2024
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed, 68 citations in OpenAlex.
- Phenolic-Bioactivity Connectivity Networks Reveal How Lactic Fermentation Restructures Function in Murta Berry Juice.Antioxidants (Basel, Switzerland) · 2026Article
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Synergistic effects of Ultrasound-Assisted Ultra-High pressure on quality attributes and flavor profile of lactic acid Bacteria-Fermented fresh jujube juice.Ultrasonics sonochemistry · 2026Article
- Effect ofFood chemistry: X · 2026Article
- Enhancing the Antioxidant Properties of Carrot Wastes Through Lactic Acid Fermentation and Thermophysical Treatments.Foods (Basel, Switzerland) · 2026Article
- Isolation and Mechanistic Characterization ofFoods (Basel, Switzerland) · 2026Article
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Components analysis of Xuehua pear juice fermented byFood chemistry: X · 2025Article
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Characteristics of Novel Fermented Cloudy Fruit Juices Produced UsingMolecules (Basel, Switzerland) · 2025Article
- Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.Food chemistry: X · 2025Article
- Metabolomic and bioactivity analysis of plum pulp fermented withFood chemistry: X · 2025Article
- Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health.Foods (Basel, Switzerland) · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives.Microorganisms · 2025Review
- Addition ofFoods (Basel, Switzerland) · 2025Article
- Safety Evaluation of Fermented and NonfermentedInternational journal of food science · 2025Article
- Screening of LAB strains and their co-culture fermentation withFrontiers in nutrition · 2025Article
- Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications.Frontiers in molecular biosciences · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation of fruit and vegetable juices with probiotics is a novel nutritional approach with potential health benefits. Lactic acid fermentation-based biotransformation results in changes in the profile and nature of bioactive compounds and improves the organoleptic properties, shelf life and bioavailability of vitamins and minerals in the fermented juices. This process has been shown to enrich the phenolic profile and bioactivity components of the juices, resulting in a new type of functional food with improved health benefits. Fruits and vegetables are the ideal substrate for microbial growth, and fruit and vegetable juice will produce rich nutrients and a variety of functional activities after fermentation, so that the high-quality utilization of fruits and vegetables is realized, and the future fermented fruit and vegetable juice products have a wide application market. This paper explores the typical fermentation methods for fruit and vegetable juices, investigates the bioactive components, functional activities, and the influence of fermentation on enhancing the quality of fruit and vegetable juices. The insights derived from this study carry significant implications for guiding the development of fermented fruit and vegetable juice industry.
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.