The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water
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Phenolic content alone does not determine antioxidant efficacy; bioactive metabolites and pH changes during fermentation may also influence antioxidant capacity.
“Importantly, phenolic content alone does not determine antioxidant efficacy.Bioactive metabolites and pH changes during fermentation may also influence antioxidant capacity (Kantachote et al., 2017).”
From Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum (2025) · cites this paper as Kantachote et al., 2017
Similar improvements in total phenolic content have been reported in cereal- and fruit-based substrates fermented with lactic acid bacteria and yeasts.
“Similar improvements have been reported in cereal-and fruit-based substrates fermented with lactic acid bacteria and yeasts (Kantachote et al., 2017;Zhang et al., 2018).”
From Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum (2025) · cites this paper as Kantachote et al., 2017
Cites
The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water
Yong, J. W. H., Ge, L., Ng, Y. F., & Tan, S. N. (2009) · Molecules · doi:10.3390/molecules14125144 · Cited by 753 · see citing works
Lactic Acid Bacteria Producing B-Group Vitamins: A Great Potential for Functional Cereals Products
Capozzi, V., Russo, P., Dueñas, M. T., López, P., & Spano, G. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4440-2 · Cited by 290 · see citing works
Saat, M., Singh, R., Sirisinghe, R. G., & Nawawi, M. (2002) · Journal of PHYSIOLOGICAL ANTHROPOLOGY and Applied Human Science · doi:10.2114/jpa.21.93 · Cited by 149 · see citing works
Unagul, P., Assantachai, C., Phadungruengluij, S., Suphantharika, M., Tanticharoen, M., & Verduyn, C. (2007) · Bioresource Technology · doi:10.1016/j.biortech.2006.01.013 · Cited by 104 · see citing works
Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2014.08.012 · Cited by 91 · see citing works
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Chintakovid, N., Singkhamanan, K., Yaikhan, T., Nokchan, N., Wonglapsuwan, M., Jitpakdee, J., Kantachote, D., & Surachat, K. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e33823 · Cited by 26 · see citing works
Self-citationUse of the Lactococcus lactis IO-1 for developing a novel functional beverage from coconut water
Faculty of Resource Science & Technology, U. M. S., Olaide, A. O., Lihan, S., Institute of Biodiversity and Environmental Conservation, U. M. S., Husain, A. A. S. A., Faculty of Resource Science & Technology, U. M. S., Saat, R., Faculty of Resource Science & Technology, U. M. S., Mohammad, F. S., Faculty of Resource Science & Technology, U. M. S., et al. (2020) · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · doi:10.35219/foodtechnology.2020.1.07 · Cited by 10 · see citing works
Sarawak, U. M., AJIBOLA, O. O., LIHAN, S., Sarawak, U. M., HUSSAINI, A., Sarawak, U. M., NOLASCO HIPOLITO, C., Papaloapan, U. D., CARVAJAL ZARRABAL, O., University of Veracruz, et al. (2021) · JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT · doi:10.46754/jssm.2021.12.001 · Cited by 8 · see citing works
Jiang, S., Hun, T. G., Chong, K. H., & Nor-Khaizura, M. A. R. (2025) · International Journal of Basic and Applied Sciences · doi:10.14419/s2v9er57
- Authors
- Kantachote, D., Ratanaburee, A., Hayisama-ae, W., Sukhoom, A., & Nunkaew, T.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2017-05
- Volume
- 32
- Pages
- 401-408
- ISSN
- 1756-4646
- Cited by
- 109
- References
- 5
- Language
- en
- Funders
- Higher Education Research Promotion
- National Research University Project of Thailand
- Office of the Higher Education Commission
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