Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Improving Health Targeted Food Quality Of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation, Nicholas Pucel, Dipayan Sarkar, Ronald G. Labbe, Chartchai Khanongnuch, Kalidas Shetty
Improving Health Targeted Food Quality Of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation, Nicholas Pucel, Dipayan Sarkar, Ronald G. Labbe, Chartchai Khanongnuch, Kalidas Shetty
Food Science Department Faculty Publication Series
Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due to high perishability, the human health relevant bioactive qualities of such fruits deteriorate during postharvest storage and processing. By improving stability and bioavailability of nutritionally relevant phenolic bioactives during post-harvest stages, effective integration of blackberry and pear as dietary support strategies can be targeted for T2D benefits. Solutions to bioactive quality loss of fruits can be achieved by advancing bioprocessing strategy integrating compatible fruit synergy and …