Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp

Effect of fermentation on the antioxidant activity in plant-based foods

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ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

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The gut microbiota: a key factor in the therapeutic effects of (poly)phenols

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Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

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Discovering probiotic microorganisms: in vitro, in vivo, genetic and omics approaches

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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

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The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

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Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

Tenore, G. C., Novellino, E., & Basile, A. (2011) · Journal of Functional Foods · doi:10.1016/j.jff.2011.09.003 · Cited by 261 · see citing works

Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review

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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

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Assessing the adhesion of putative indigenous probiotic lactobacilli to human colonic epithelial cells

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Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

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Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape

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Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

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Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

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Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

Girard, A. L., & Awika, J. M. (2018) · Journal of Cereal Science · doi:10.1016/j.jcs.2018.10.009 · Cited by 196 · see citing works

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

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Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

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Survival of Lactobacillus plantarum in model solutions and fruit juices

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Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion

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Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

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Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

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Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

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Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors

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In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

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Mulberry anthocyanin biotransformation by intestinal probiotics

Cheng, J., Liu, X., Chen, Z., Zhang, Y., & Zhang, Y. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.032 · Cited by 112 · see citing works

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

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β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

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Dynamic gastrointestinal digestion of grape pomace extracts: Bioaccessible phenolic metabolites and impact on human gut microbiota

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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira, Q. G. S., Magnani, M., Júnior, F. C. D. M., Queiroga, R. D. C. R. D. E., Madruga, M. S., Gullón, B., Gomes, A., Pintado, M., & de Souza, E. L. (2015) · Food Research International · doi:10.1016/j.foodres.2015.08.002 · Cited by 89 · see citing works

Polyphenol content and in vitro evaluation of antioxidant, antimicrobial and prebiotic properties of red fruit extracts

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Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Delgado, S., Guadamuro, L., Flórez, A. B., Vázquez, L., & Mayo, B. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.03.018 · Cited by 85 · see citing works

Microwave assisted extraction process of betalain from dragon fruit and its antioxidant activities

Thirugnanasambandham, K., & Sivakumar, V. (2015) · Journal of the Saudi Society of Agricultural Sciences · doi:10.1016/j.jssas.2015.02.001 · Cited by 82 · see citing works

Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

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Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices

Nualkaekul, S., Salmerón, I., & Charalampopoulos, D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.05.071 · Cited by 74 · see citing works

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Duarte, F. N. D., Rodrigues, J. B. D. S., Lima, M. D. C., Lima, M. D. S., Pacheco, M. T. B., Pintado, M., Aquino, J. D. S., & de Souza, E. L. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8232 · Cited by 74 · see citing works

Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates

Fritsch, C., Heinrich, V., Vogel, R. F., & Toelstede, S. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.03.003 · Cited by 71 · see citing works

Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

da Costa, W. K. A., Pedrosa, G. T. D. S., Brandão, L. R., de Lima, R. C., Garcia, E. F., Lima, M. D. S., de Souza, E. L., Saarela, M., & Magnani, M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.045 · Cited by 65 · see citing works

In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential

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Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

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Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

Peixoto, F. M., Fernandes, I., Gouvêa, A. C. M. S., Santiago, M. C. P. D. A., Borguini, R. G., Mateus, N. F. D. C. B., de Freitas, V. A. P., Godoy, R. L. O., & Ferreira, I. M. P. L. V. O. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.04.021 · Cited by 60 · see citing works

Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics

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Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion system

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The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

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The bioaccessible phenolic profile and antioxidant potential of Hypericum perfoliatum L. after simulated human digestion

Celep, E., İnan, Y., Akyüz, S., & Yeşilada, E. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.09.032 · Cited by 49 · see citing works

Effect of apple extracts and selective polyphenols on the adhesion of potential probiotic strains of Lactobacillus gasseri R and Lactobacillus casei FMP

Volstatova, T., Maršík, P., Rada, V., Geigerová, M., & Havlík, J. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.06.005 · Cited by 45 · see citing works

Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions

Luciano, W. A., Matte, T. C., Portela, I. A., de Medeiros, L. L., Lima, M. D. S., Maciel, J. F., de Souza, E. L., Garcia, E. F., & Magnani, M. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.005 · Cited by 33 · see citing works

Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese

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Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

Leonard, W., Zhang, P., Ying, D., Adhikari, B., & Fang, Z. (2021) · Biotechnology Advances · doi:10.1016/j.biotechadv.2021.107763 · Cited by 401 · see citing works

The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties

Maftei, N.-M., Raileanu, C. R., Balta, A. A., Ambrose, L., Boev, M., Marin, D. B., & Lisa, E. L. (2024) · Microorganisms · doi:10.3390/microorganisms12020234 · Cited by 381 · see citing works

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Li, T., Jiang, T., Liu, N., Wu, C., Xu, H., & Lei, H. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127859 · Cited by 292 · see citing works

Vegan probiotic products: A modern tendency or the newest challenge in functional foods

Pimentel, T. C., da Costa, W. K. A., Barão, C. E., Rosset, M., & Magnani, M. (2020) · Food Research International · doi:10.1016/j.foodres.2020.110033 · Cited by 143 · see citing works

Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

de Morais, J. S., Sant’Ana, A. S., Dantas, A. M., Silva, B. S., Lima, M. D. S., Borges, G. D. S. C., & Magnani, M. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109046 · Cited by 117 · see citing works

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Huang, Y., Brennan, M. A., Kasapis, S., Richardson, S. J., & Brennan, C. S. (2021) · Foods · doi:10.3390/foods10112862 · Cited by 95 · see citing works

Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables

Chen, L., Pu, Y., Xü, Y., He, X., Cao, J., Ma, Y., & Jiang, W. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111202 · Cited by 91 · see citing works

Procyanidin B2: A promising multi-functional food-derived pigment for human diseases

Chen, J., Zhong, K., Jing, Y., Liu, S., Qin, S., Fu, P., Li, D., & Peng, C. Y. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136101 · Cited by 82 · see citing works

Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

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Bioactive Compounds from Fruits as Preservatives

Munekata, P. E. S., Pateiro, M., Domínguez, R., Nieto, G., Kumar, M., Dhama, K., & Lorenzo, J. M. (2023) · Foods · doi:10.3390/foods12020343 · Cited by 82 · see citing works

Edible Flowers: Antioxidant Compounds and Their Functional Properties

Prabawati, N. B., Oktavirina, V., Palma, M., & Setyaningsih, W. (2021) · Horticulturae · doi:10.3390/horticulturae7040066 · Cited by 72 · see citing works

Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

de Assis, B. B. T., Pimentel, T. C., Dantas, A. M., Lima, M. D. S., Borges, G. D. S. C., & Magnani, M. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110435 · Cited by 69 · see citing works

Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

Dissanayake, I. H., Tabassum, W., Alsherbiny, M. A., Chang, D., Li, C. G., & Bhuyan, D. J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116283 · Cited by 67 · see citing works

Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities

Angonese, M., Motta, G. E., de Farias, N. S., Molognoni, L., Daguer, H., Brugnerotto, P., Costa, A. C. O., & Müller, C. M. O. (2021) · LWT · doi:10.1016/j.lwt.2021.111924 · Cited by 61 · see citing works

Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria

Zhu, L., Mu, T., Ma, M., Sun, H., & Zhao, G. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131500 · Cited by 57 · see citing works

In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

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Changes in the bioactive compounds and antioxidant activity in red-fleshed dragon fruit during its development

Zitha, E. Z. M., Magalhães, D. S., do Lago, R. C., Carvalho, E. E. N., Pasqual, M., & Boas, E. V. D. B. V. (2021) · Scientia Horticulturae · doi:10.1016/j.scienta.2021.110611 · Cited by 52 · see citing works

Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices

Cuvas-Limón, R. B., Ferreira‐Santos, P., Cruz, M., Teixeira, J. A., Belmares, R. E., & Nobre, C. (2022) · Antioxidants · doi:10.3390/antiox11122479 · Cited by 50 · see citing works

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Lee, M., Yun, Y., Choi, E. J., Song, J. H., Kang, J. Y., Kim, D., Lee, K. W., & Chang, J. Y. (2023) · Food & Function · doi:10.1039/d2fo02998g · Cited by 45 · see citing works

A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation

Zhang, C., Chen, X., Guo, X., Guo, R., Zhu, L., Qiu, X., Yu, X., Chai, J., Gu, C., & Feng, Z. G. (2023) · LWT · doi:10.1016/j.lwt.2023.115075 · Cited by 45 · see citing works

Probiotics and plant extracts: a promising synergy and delivery systems

Holkem, A. T., Silva, M. P., & Fávaro-Trindade, C. S. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2066623 · Cited by 47 · see citing works

Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions

Prestes, A. A., Verruck, S., Vargas, M. O., Canella, M. H. M., Camelo‐Silva, C., Barros, E. L. D. S., Dantas, A., de Oliveira, L. V. A., Maran, B. M., Matos, M., et al. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110135 · Cited by 42 · see citing works

In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder

Zahid, H. F., Ali, A., Ranadheera, C. S., Fang, Z., Dunshea, F. R., & Ajlouni, S. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102011 · Cited by 40 · see citing works

Nutritional Value and Therapeutic Benefits of Dragon Fruit: A Comprehensive Review with Implications for Establishing Australian Industry Standards

Chen, S.-Y., Xu, C., Mazhar, M. S., & Naiker, M. (2024) · Molecules · doi:10.3390/molecules29235676 · Cited by 36 · see citing works

Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk

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Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond

Fernandes, A. B. C., Marcolino, V. A., Silva, C. S., Barão, C. E., & Pimentel, T. C. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101200 · Cited by 35 · see citing works

Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics

Suzuki, J. Y., Herkenhoff, M. E., Brödel, O., Cucick, A. C. C., Frohme, M., & Saad, S. M. I. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114820 · Cited by 34 · see citing works

Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis

Cuvas-Limón, R. B., Ferreira‐Santos, P., Cruz, M., Teixeira, J. A., Belmares, R. E., & Nobre, C. (2022) · Molecules · doi:10.3390/molecules27082473 · Cited by 28 · see citing works

The Profile of Phenolic Compounds Identified in Pitaya Fruits, Health Effects, and Food Applications: An Integrative Review

Coelho, V. S., de Moura, D. G., Aguiar, L. L., Ribeiro, L. V., Silva, V. D. M., Correia, V. T. D. V., de Melo, A. C., Silva, M. R., de Paula, A. C. C. F. F., de Araújo, R. L. B., et al. (2024) · Plants · doi:10.3390/plants13213020 · Cited by 27 · see citing works

Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation

Tian, Z., Li, Y., Long, M.-X., Liang, Q., Chen, X., Huang, D., & Ran, Y.-Q. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1282438 · Cited by 26 · see citing works

Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion

Pan, X. Y., Li, J., Lao, F., Hou, X., Gao, L., & Wu, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135630 · Cited by 26 · see citing works

HPLC-ESI/MS-MS metabolic profiling of white pitaya fruit and cytotoxic potential against cervical cancer: Comparative studies, synergistic effects, and molecular mechanistic approaches

El‐Nashar, H. A. S., Al-Azzawi, M. A., Al-Kazzaz, H. H., Alghanimi, Y. K., Kocaebli, S. M., Alhmammi, M., Asad, A., Salam, T. S. A., El‐Shazly, M., & Ali, M. A. M. (2024) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2024.116121 · Cited by 25 · see citing works

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults

de Assis, B. B. T., Pimentel, T. C., Vidal, H., Lima, M. D. S., Galvão, M. D. S., Madruga, M. S., Noronha, M. F., Cabral, L., & Magnani, M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114403 · Cited by 23 · see citing works

Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice

Bao, Y., Zhang, M., Chen, W., Chen, H., Chen, W., & Zhong, Q. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101414 · Cited by 22 · see citing works

Application of fermentation for the valorization of residues from Cactaceae family

Carpena, M., Cassani, L., Gómez‐Zavaglia, A., García-Pérez, P., Seyyedi-Mansour, S., Cao, H., Simal‐Gándara, J., & Prieto, M. A. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135369 · Cited by 22 · see citing works

Recent advances in probiotication of fruit and vegetable juices

Rahman, M. S., Emon, D. D., Toma, M. A., Nupur, A. H., Karmoker, P., Iqbal, A., Aziz, M. G., & Alim, M. A. (2023) · Journal of Advanced Veterinary and Animal Research · doi:10.5455/javar.2023.j706 · Cited by 22 · see citing works

Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic

Yolmeh, M., Alves, P. C. M., Vilela, M. M. D. S., & Sant’Ana, A. S. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104141 · Cited by 21 · see citing works

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

Macêdo, E. D. L. C., Pimentel, T. C., Melo, D. D. S., de Souza, A. C., de Morais, J. S., Lima, M. D. S., Dias, D. R., Schwan, R. F., & Magnani, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134200 · Cited by 21 · see citing works

Multiple metabolomics comparatively investigated the pulp breakdown of four dragon fruit cultivars during postharvest storage

Wu, Q., Gao, H., You, Z., Zhang, Z., Zhu, H. M., He, M., He, J., Duan, X., Jiang, Y., & Yun, Z. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112410 · Cited by 21 · see citing works

In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice

da Silva, R. M., Campelo, P. H., & Rodrigues, S. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111036 · Cited by 20 · see citing works

Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

Usaga, J., Vidaurre‐Barahona, D., Arroyo, L., & Esquivel, P. (2022) · NFS Journal · doi:10.1016/j.nfs.2022.05.001 · Cited by 20 · see citing works

Cactaceae plants as sources of active bioavailable phytochemicals

Aispuro‐Hernández, E., Vergara-Jiménez, M. D. J., Cárdenas-Torres, F. I., Martínez‐Téllez, M. Á., & Ontiveros, N. (2022) · Food & Function · doi:10.1039/d2fo01863b · Cited by 17 · see citing works

Edible flowers’ flavor, safety and their utilization as functional ingredients: a review

Chetia, I., Vijayakumar, A., & Badwaik, L. S. (2024) · Journal of Food Science and Technology · doi:10.1007/s13197-024-06071-4 · Cited by 17 · see citing works

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale

Michalak-Tomczyk, M., Rymuszka, A., Kukula-Koch, W. A., Szwajgier, D., Baranowska‐Wójcik, E., Jachuła, J., Welman-Styk, A., & Kędzierska, K. (2024) · Molecules · doi:10.3390/molecules29081727 · Cited by 16 · see citing works

Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds

Fonteles, T. V., Filho, E. G. A., Barroso, M. K. D. A., Linhares, M. D. F. D., Rabelo, M. C., Silva, L. K. D. F., de Brito, E. S., Wurlitzer, N. J., Pereira, E. P. R., Ferreira, B. M., et al. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101018 · Cited by 16 · see citing works

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion

Wu, C., Wang, J., Liu, N., Chen, X., Xu, H., & Lei, H. (2022) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-022-04255-2 · Cited by 15 · see citing works

Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage

GUMUS, S., & Demirci, A. Ş. (2022) · Food Science and Technology · doi:10.1590/fst.08122 · Cited by 14 · see citing works

Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions

de Oliveira, S. P. A., do Nascimento, H. M. A., Rodrigues, N. P. A., Sampaio, K. B., Lima, M. D. S., da Conceição, M. L., & de Souza, E. L. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102439 · Cited by 14 · see citing works

Probiotics and human health: biological activities, nutritional aspects, immunomodulatory properties, applications, and future perspectives - a comprehensive review

El‐Saadony, M. T., Saad, A. M., Sitohy, M. Z., Alkafaas, S. S., Dladla, M., Ghosh, S., Mohammed, D. M., Ibrahim, E. H., Fahmy, M. A., Elkelish, A., et al. (2026) · Frontiers in Immunology · doi:10.3389/fimmu.2025.1713426 · Cited by 13 · see citing works

Therapeutic potential of various functional components presents within dragon fruit: A review

Chatterjee, D., Mansuri, S., Poonia, N., Kesharwani, P., Lather, V., & Pandita, D. (2024) · Hybrid Advances · doi:10.1016/j.hybadv.2024.100185 · Cited by 15 · see citing works

Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota

de Assis, B. B. T., Cabral, L., Silva, F. A., Bezerra, J. D. A., Noronha, M. F., Vidal, H., Lima, M. D. S., Pimentel, T. C., & Magnani, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116326 · Cited by 13 · see citing works

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir, S., Mejri, A., Atrous, H., & Ayed, L. (2021) · Journal of Chemistry · doi:10.1155/2021/2984470 · Cited by 13 · see citing works

Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review

Lim, T. W., Lim, R. L. H., Pui, L. P., Tan, C. P., & Ho, C. W. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100562 · Cited by 11 · see citing works

Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

Borges, L. L. R., Freitas, V. V., Nascimento, A. L. A. A., Fernandes, J. G., Kobi, H. D. B., Eller, M. R., de Barros, F. A. R., de Souza, L. Â., Castro, G. A. D., de Carvalho, A. F., et al. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.09.009 · Cited by 10 · see citing works

Exploring the in vitro prebiotic potential of two different freeze-dried apple pomace cultivars

Plamada, D., Simon, E., Nemeș, S. A., Teleky, B., Odocheanu, R., Szabo, K., Ranga, F., Dulf, F. V., & Vodnar, D. C. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.105892 · Cited by 10 · see citing works

Unveiling multifaceted effects of Lactobacillus fermentation on red pitaya (Hylocereus polyrhizus) Pulp: An integrated in silico and in vitro-vivo study

Dou, Z., Hu, B., Kang, Y., Zhu, Y., Chen, X., Niu, H., Zeng, S., Zhang, W., Duan, Q., Huang, Q., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103057 · Cited by 10 · see citing works

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

Omedi, J. O., Li, N., Chen, C., Xin, C., Huang, J., Zhang, B., Gao, T., Liang, L., Zhou, Z., & Huang, W. (2022) · Foods · doi:10.3390/foods11213416 · Cited by 10 · see citing works

Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model

da Silva, R. M., Santos, B. N., Oliveira, F. A. D. S., Filho, E. G. A., Fonteles, T. V., Campelo, P. H., & Rodrigues, S. (2023) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-023-10178-z · Cited by 10 · see citing works

Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Sun, Z., Yu, C., Li, T., Meng, X., & Zhang, F. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11869 · Cited by 10 · see citing works

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

Rodrigues, T. J. A., Albuquerque, A. P., de Azevedo, A. V. S., da Silva, L. R., Pasquali, M. A. D. B., de Araújo, G. T., Monteiro, S. S., Lima, W. D. L., & Rocha, A. P. T. (2022) · Foods · doi:10.3390/foods11131838 · Cited by 10 · see citing works

Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity

Méndez‐Galarraga, M. P., Pirovani, M. É., García‐Cayuela, T., & de Velde, F. V. (2025) · Current Food Science and Technology Reports · doi:10.1007/s43555-024-00049-1 · Cited by 9 · see citing works

Exploring the potential prebiotic effects of Opuntia dillenii (Ker Gawl). Haw (Cactaceae) cladodes on human intestinal microbiota

Rocha, S. D. S., da Silva, S. R. F., da Silva, J. Y. P., de Medeiros, V. P. B., Aburjaile, F. F., Carvalho, R. D. D. O., da Silva, M. S., Tavares, J. F., do Nascimento, Y. M., Lima, M. D. S., et al. (2024) · Journal of Functional Foods · doi:10.1016/j.jff.2024.106259 · Cited by 9 · see citing works

Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products

Ossowski, S., Rybak, K., Pobiega, K., Sękul, J., Domżalska, Z., Gregorek, K., Gramza‐Michałowska, A., & Janiszewska‐Turak, E. (2025) · Molecules · doi:10.3390/molecules30112360 · Cited by 8 · see citing works

Fermentation reduced the in vitro glycemic index values of probiotic‐rich bean powders

Li, T., Song, S., Liu, C., Huang, W., Bi, Y., & Yu, L. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15632 · Cited by 8 · see citing works

Gene expression analysis and metabolomics of red pitaya fermented with probiotic strains: Implications for vitamin D receptor and inflammatory pathways

Suzuki, J. Y., Herkenhoff, M. E., Yoon, J., de Jesus, L. S., do Amaral, S. C., Sartori, A. G. D. O., Crnkovic, C. M., Fabi, J. P., & Saad, S. M. I. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106364 · Cited by 7 · see citing works

Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

Gu, J., Zhu, Q., Du, J., Guo, J., Wu, Y., Yang, S., & Jiang, J. C. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102915 · Cited by 7 · see citing works

The Biotransformation and Influence on the Functional Activities of Metabolites during the Fermentation of Elaeagnus moorcroftii Wall.ex Schlecht. Juice by Bifidobacterium animalis subsp. lactis HN-3

Wang, Y., Wang, C., Lan, Z., Teng, Y., Ni, Y., & Zhang, Y. (2024) · Foods · doi:10.3390/foods13060926 · Cited by 7 · see citing works

Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities

El-Sayed, S. M., & El-Sayed, H. S. (2024) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2024.103188 · Cited by 7 · see citing works

A novel sunflower-like nanocarrier based on dual milk-derived proteins for improved bio-accessibility, stability and antioxidant activity of anthocyanin

Wang, S., Ding, Y., Xu, L., Li, J., Zhang, M., Hu, Q., Wang, H., Zhang, J., Zhao, L., Zhang, J., et al. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110192 · Cited by 7 · see citing works

Probiotics: Concepts, evolution, and applications

Sampaio, K. B., Fusco, V., Alves, J. L. D. B., & de Souza, E. L. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89908-6.00019-4 · Cited by 7 · see citing works

Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co‐Product Extracts From Fruits of the Spondias Genus

Morais, I. S. D. S. S., Pinheiro, L. M. B., Santos, F. P., Lima, M. D. S., dos Santos, K. M. O., de Albuquerque, C. L. C., & Cardarelli, H. R. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70260 · Cited by 6 · see citing works

Effect of light supplementation on pitaya productivity and quality during the off-season

da Silva, L. G. M., da Costa, C. A. R., Batista, G. A., Amorim, K. A., de Abreu, D. J. M., Rodrigues, L. J., Pio, L. A. S., Boas, E. V. D. B. V., & Carvalho, E. E. N. (2025) · Technology in Horticulture · doi:10.48130/tihort-0025-0018 · Cited by 6 · see citing works

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

Seke, F., Manhivi, V. E., Guerin, M., Shoko, T., Akinola, S. A., Garcia, C., Remize, F., Slabbert, M. M., & Sivakumar, D. (2022) · Foods · doi:10.3390/foods11142116 · Cited by 6 · see citing works

Efeitos da adição de agentes carreadores sobre o pó da polpa de pitaia vermelha (H. polyrhizus) liofilizada

Alves, T. D. B., Afonso, M. R. A., & da Costa, J. M. C. (2020) · Research Society and Development · doi:10.33448/rsd-v9i8.6105 · Cited by 6 · see citing works

Advanced extraction and encapsulation strategies for the use of red pitanga residues: improving polyphenol recovery and cell viability in a probiotic product

Santos, N. C., Almeida, R. L. J., Monteiro, S. S., de Lima, T. L. B., Rosendo, P. P. D., Paiva, Y. F., da Silva, A. F., Carvalho, R. D. O., Dias, R. A. D. L., Silva, H. A., et al. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03450-z · Cited by 5 · see citing works

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Mizuta, A. G., de Menezes, J. L., da Silva, L. A., Marcolino, V. A., Barão, C. E., Pimentel, T. C., Filho, B. A. D. A., & Madrona, G. S. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16187 · Cited by 5 · see citing works

Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds

de Oliveira, F. L., Morzelle, M. C., Moretti, M. M. D. S., & Casarotti, S. N. (2023) · Letters in Applied Microbiology · doi:10.1093/lambio/ovad092 · Cited by 5 · see citing works

The potential of red dragon fruit peel yogurt to improve platelet levels in heparin-induced thrombocytopenia in Wistar rats

Cahyati, W. H., Siyam, N., & Putriningtyas, N. D. (2021) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/1497 · Cited by 5 · see citing works

Pitaya Melomel: Preparation, fermentation kinetics and physical-chemical and volatile characterization

Gomes, L. F. D. M., Maciel, L. G., de Alencar, E. M., da Silva, F. S., Milhome, M. A. L., Silva, M. S., & de Farias, V. L. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106703 · Cited by 4 · see citing works

Low storage temperature maintains the quality, antioxidant activity, and nutraceutical properties of edible flowers and their anti-inflammatory effects on RAW 264.7 cells

Buanong, M., Khunmuang, S., Promboon, J., Penchaiya, P., Promyos, N., & Thepouyporn, A. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.101938 · Cited by 4 · see citing works

Thermally-driven phenolic remodeling in probiotic-fermented red-fleshed pitaya: A dual-strain comparative study via untargeted UPLC-ESI-QTOF-MS/MS profiling

Chen, J., Wan, M., Pan, J., Xian, Z., Zhou, Y., Huang, F., Su, D., & Dong, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117291 · Cited by 4 · see citing works

Phenolic profiles, phytochemical composition and vitamin C content of selected horticultural produce from Central Queensland

Johnson, J. B., Mani, J. S., Hoyos, B. E., & Naiker, M. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01687-6 · Cited by 4 · see citing works

A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties

Fernandes, F. G., da Costa, W. K. A., Lima, M. D. S., Costa, I. H. D. L., Magnani, M., & Borges, G. D. S. C. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140162 · Cited by 4 · see citing works

Application of functional edible films with antioxidant, probiotic, and antimicrobial properties on Mexican sweet potato candy

Espinosa-Martínez, D. D. J., Aparicio-Fernández, X., Ramírez‐López, C., Hernández‐Carranza, P., Ruiz-López, I. I., & Ochoa‐Velasco, C. E. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvae083 · Cited by 3 · see citing works

Utilization of unfermented cocoa powder and cocoa pulp juice for the development of a probiotic sorbet with bioactive properties

Tadtan, A., Tanukul, K., Chaipoot, S., Kanthakat, G., Sangpimpa, W., Srichan, P., Renaldi, G., & Samakradhamrongthai, R. S. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101335 · Cited by 2 · see citing works

Impact of pitaya pulp addition on cashew nut extract-based probiotic fermented beverages

PALAURO, M. L., de Souza, T. R., Morzelle, M. C., Lemes, G. A., Faria, W. C. S., & Casarotti, S. N. (2026) · Letters in Applied Microbiology · doi:10.1093/lambio/ovaf144 · Cited by 2 · see citing works

Biotransformation of Fruit-Based Matrices Through Probiotic Fermentation: Effects on Chemical Composition, Volatiles and Sensory Properties

Dias, J. V. B., da Costa, W. K. A., Mafaldo, Í. M., Viana, A. C., Lima, M. D. S., Pimentel, T. C., & Magnani, M. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04217-0 · Cited by 3 · see citing works

Self-assembled silk fibroin nanofibrils enhance the storage stability and bioaccessibility of anthocyanins: the role of β-sheet architecture

Ma, Z., & Jing, P. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150567 · Cited by 2 · see citing works

Revealing the phenolic profile, antioxidant, and antidiabetic properties of enzymatically hydrolyzed seriguela: a strategic approach to enhance the value of an exotic fruit

Silva, M. D. O., Macedo, B. E., & de Castro, R. J. S. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2024.11.026 · Cited by 2 · see citing works

A New Agent in Prevention of Contrast-Induced Nephropathy: Dragon Fruit (Hylocereus polyrhizus) Extract

Şahi̇n, L., TOKTAY, E., Harmankaya, A., KILIÇLE, P. A., Yayla, M., & Gül, H. F. (2021) · Journal of Basic and Clinical Health Sciences · doi:10.30621/jbachs.943752 · Cited by 2 · see citing works

The potential of transforming dried noni fruit slurry into novel functional beverages with selected probiotic lactic acid bacteria

Zhang, Z., Liu, S., & Lu, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107271 · Cited by 1 · see citing works

Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties

Garzón, A. G., de Velde, F. V., Puppo, M. C., Renzo, T. D., Reale, A., & Drago, S. R. (2026) · Foods · doi:10.3390/foods15101639 · Cited by 1 · see citing works

Valorization of Fruit and Vegetable Processing Wastes as Prebiotics: A Review

Venugopalan, R., Negi, A., Praveena, B., Chandra, S., Santhoshkumar, P., & Moses, J. A. (2026) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.14.special-issue-june.01 · Cited by 1 · see citing works

Kırmızı Pitaya (Hylocereus polyrhizus ) ve Beyaz Pitaya (Hylocereus undatus) Türlerinin Fenolik Bileşenlerinin Belirlenmesi

Çelik, C., Pepe, A. V., Yıldırım, A. N., & Yıldırım, F. (2024) · Ziraat fakültesi dergisi · doi:10.54975/isubuzfd.1473435 · Cited by 1 · see citing works

Antioxidant profile of plant-based probiotic beverages and its stability during digestion

Popova, N. V., Vasiliev, A. K., & Kameneva, К. S. (2025) · BIO Web of Conferences · doi:10.1051/bioconf/202517902004 · Cited by 1 · see citing works

Study of encapsulation and anticancer properties of plant extracts with probiotics

Holkem, A. T. (2020) · doi:10.11606/t.74.2020.tde-27042021-124822

Products of Vegan probiotics – a present time challenge or the newest demand in the functional foods

Shubham, S., a, A., & Verma, R. K. (2021) · IARJSET · doi:10.17148/iarjset.2021.8914

การเตรยมไมโครแคปซลของแคลเซยมอลจเนตเคลอบดวย เจลาตน และ คปปาคาราจแนนเพอเพมอตราการรอดชวตของแบคทเรยทมศกยภาพเปนโปรไบโอตกในนำมะเกยง Cleistocalyx nervosum var. paniala

หัทยาภิชาติ, ภ. (2020) · doi:10.58837/chula.the.2020.514

Flavonoids effects on the proliferation and protection of Lactobacillus rhamnosus

Busso, J. D. S., de Sá, J. M., Fossey, M. A., Caruso, Í. P., & de Souza, F. P. (2023) · Seven Editora eBooks · doi:10.56238/alookdevelopv1-052

Fermented bocaiuva (Acrocomia aculeata) pulp: A focus on the survival of Lactiplantibacillus plantarum during freezing storage and simulated in vitro gastrointestinal conditions

Costa, L. C., Batista, N. A., Neto, A. C., Arruda, H. S., Figueiredo, E. E. D. S., Morzelle, M. C., Pastore, G. M., & Pereira, A. P. A. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117066

Efeitos do metabolismo de probióticos na bioacessibilidade e capacidade antioxidante dos compostos fenólicos de Hylocereus Polyrhizus (pitaya vermelha)

Morais, S. G. G. (2019) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)

Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

de Assis, B. B. T., Pimentel, T. C., Dantas, A. M., Lima, M. D. S., Borges, G. D. S. C., & Magnani, M. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110435 · Cited by 69 · see citing works

Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics

Suzuki, J. Y., Herkenhoff, M. E., Brödel, O., Cucick, A. C. C., Frohme, M., & Saad, S. M. I. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114820 · Cited by 34 · see citing works

Probiotic fermentation enhances bioaccessibility of lycopene, polyphenols and antioxidant capacity of guava fruit (Psidium guajava L)

Kaur, H., & Ghosh, M. (2023) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100704 · Cited by 24 · see citing works

Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota

de Assis, B. B. T., Cabral, L., Silva, F. A., Bezerra, J. D. A., Noronha, M. F., Vidal, H., Lima, M. D. S., Pimentel, T. C., & Magnani, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116326 · Cited by 13 · see citing works