ArticleFood science & nutrition2024
Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Article
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Screening of LAB strains and their co-culture fermentation withFrontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, a functional fermented beverage enriched with gamma-aminobutyric acid (GABA) was produced. To achieve this, the prebiotic abilities of pectin obtained from pomegranate peel and its enzymatic hydrolysates were evaluated. Additionally, a functional fermented beverage enriched with GABA was produced by fermenting carrot juice with pectin hydrolysates. First, pectin was obtained at a yield of 8.91% from pomegranate peels. Pectinase-catalyzed hydrolysis of the obtained pectin was applied using different enzyme concentrations and hydrolysis times, and the effect of these hydrolysates on the growth of
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Registered trials
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