The properties of blueberry juice and whey protein gels formed by the mixed fermentation of L. plantarum 67 and L. paracasei W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed signif...
In this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentat...
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process. In this study, the properties of fermented gels derived from whey protein mixed with...
To study the mixed fermentation technology of blueberry and corn peptide by Lacticaseibacillus rhamnosus ZYN-0417 and Lactiplantibacillus plantarum ZYN-0221 and its effect on fermentation quality, fermentation conditions were optimized using a single...
Developing the nutritional profile of food through the fermentation produced by lactic acid bacteria is part of sustainable development, but it also helps to improve public health. Thus, the objective of the study was to obtain synbiotic juices of fr...
The effects of MRS, whey protein and blueberry alone, and mixed fermentation on the survival rate of lactic acid bacteria under various freeze-drying conditions were investigated. The surface structure of the freeze-dried powders was also investigate...
Solid-state and submerged fermentation (SSF and SmF) were evaluated as bioprocessing strategies to enhance the recovery and bioactivity of phenolic compounds from blueberry bagasse. Fermentation was performed using Aspergillus niger ATCC 6275 and Rhi...
The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (Lactobacillus acidophilus LA5; Lacticaseibacillus rhamnosus GG, and Str...
Background: Mental health disorders are a major global public health challenge. Psychobiotics have emerged as a promising strategy to modulate the microbiota–gut–brain axis. Whey and blueberry bagasse are agro-industrial by-products with...
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three differ...
This study aimed to evaluate the effects of fermented blueberry pomace (FBP) supplementation on carcass traits, meat quality, and antioxidant capacity in spent hens and further investigated underlying mechanisms using network pharmacology and molecul...
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine...
Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blue...
Fruit yogurt with a variety of nutrients and fruit flavors is becoming increasingly popular among consumers. This study was conducted to achieve the optimum fermentation process parameters in preparing potato blueberry yogurt with high nutritional va...
Blueberries have received great attention due to the health effects of their bioactive compounds, such as antioxidant, antitumor, and anti-obesity properties. Probiotics also have these health-promoting benefits. However, these biological activities...
This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed dur...
The high acidity of blueberry wine remains a critical factor limiting consumer acceptance. In this study, an acid-reducing yeast strain isolated from naturally fermented blueberry juice was co-fermented with Saccharomyces cerevisiae to evaluate its e...
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Mer...
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, hi...
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mi...
Epigenetic mechanisms such as microRNA (miRNA) deregulation seem to exert a central role in breast cancer initiation and progression. Therefore, targeting epigenetics deregulation may be an effective strategy for preventing and halting carcinogenesis...
The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia ...
The increasing demand for alcohol-free craft beers with functional properties and distinctive sensory attributes has motivated the brewing industry to investigate alternative production strategies, such as the application of non-Saccharomyces yeasts,...
Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated,...
This study aimed to investigate the effects of fermented blueberry pomace (FBP) on the intestinal barrier function and cecal microbiome of aged laying hens. A total of 320 Yukou Jingfen No. 8 laying hens (345-day-old) were randomly divided into a con...
Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermente...
Background/Objectives: Postharvest decay of blueberry reflects coupled changes in fruit physiology, host gene expression, and the peel microbiome. We evaluated a hypocrellin-rich fermentation extract (HE) from Hypocrella bambusea and integrated quali...
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red...
Background/Objectives: Sleep is fundamental to physical and mental health, yet many individuals experience impaired sleep quality. Although pharmacological interventions are available, they are associated with risks of dependency and adverse effects,...
Dairy whey is an underutilized by-product with potential as a sustainable carrier for bioactive compounds. This study developed and optimized fermented whey-based beverages enriched with Andean blueberry (Vaccinium floribundum Kunth) and blueberry (V...
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi...
Fruit wines have gained great interest in recent years due to the increasingly diverse demands of consumers for different fruit wines with different colors, flavors, and nutritional values. Some fruits such as blueberry and strawberry are perishable...
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were develop...
In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial m...
This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products...
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be devel...
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits,...
Melanoma is a type of skin cancer known for its high mortality rate. Cancer stem cells (CSCs) are a subpopulation of cancer cells that significantly contribute to tumour recurrence and differentiation. Epigenetic-specific changes involving miRNAs mai...
Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup und...
Scientific evidence supports the early deregulation of epigenetic profiles during breast carcinogenesis. Research shows that cellular transformation, carcinogenesis, and stemness maintenance are regulated by epigenetic-specific changes that involve m...
The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuab...
The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The informatio...
Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although...
UVB significantly impacts the occurrence of cutaneous disorders, ranging from inflammatory to neoplastic diseases. Polyphenols derived from plants have been found to exhibit photoprotective effects against various factors that contribute to skin canc...
Many dietary compounds are known to have health benefits owing to their antioxidative and anti-inflammatory properties. To determine the molecular mechanism of these food-derived compounds, we analyzed their effect on various genes related to cell ap...
The relationship between the gut microbiota and cognitive health is complex and bidirectional, being significantly impacted by our diet. Evidence indicates that polyphenols and inulin can impact cognitive function via various mechanisms, one of which...
In this work, gellan gum microspheres (G–MPs) were developed as delivery systems for blueberry extract (Vaccinium myrtillus) (BEX), a source of natural antioxidants rich in anthocyanins (ATCs) and phenolic compounds (PHCs). Gellan gum, an anion...
Blueberry (BB) consumption is linked to improved health. The bioconversion of the polyphenolic content of BB by fermentative bacteria in the large intestine may be a necessary step for the health benefits attributed to BB consumption. The identificat...
The valorization of hazardous industrial wastes into high-performance catalytic materials presents a compelling route to address both environmental pollution and resource scarcity. This work presents a closed-loop strategy for the fabrication of Pt/M...
Gut immune system homeostasis is crucial to overall host health. Immune disturbance at the gut level may lead to systemic and distant sites’ immune dysfunction. Probiotics and prebiotics consumption have been shown to improve gut microbiota com...
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