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

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

Lactic acid fermentation has emerged as a promising strategy to enhance the functional and health-promoting qualities of plant-based foods. This study evaluates the impact of lactic acid fermentation on the antioxidant capacity, microbial viability, and chemical stability of freeze-dried peaches, ai...

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Bibliographic Details
Main Authors: Szymon Ossowski, Katarzyna Rybak, Katarzyna Pobiega, Joanna Sękul, Zuzanna Domżalska, Klaudia Gregorek, Anna Gramza-Michałowska, Emilia Janiszewska-Turak
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Molecules
Subjects:
lactic acid fermentation
freeze-drying
antioxidant activity
polyphenols
probiotics
functional foods
Online Access:https://www.mdpi.com/1420-3049/30/11/2360
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