Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.36 |
| Page(s) | 140-142 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Eggplant, Antioxidant, Polyphenol, Lactobacillus acidophilus
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APA Style
Nguyen Thi Ngan, Đong Thi Anh Đao. (2015). Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). Journal of Food and Nutrition Sciences, 3(1-2), 140-142. https://doi.org/10.11648/j.jfns.s.2015030102.36
ACS Style
Nguyen Thi Ngan; Đong Thi Anh Đao. Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). J. Food Nutr. Sci. 2015, 3(1-2), 140-142. doi: 10.11648/j.jfns.s.2015030102.36
AMA Style
Nguyen Thi Ngan, Đong Thi Anh Đao. Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena). J Food Nutr Sci. 2015;3(1-2):140-142. doi: 10.11648/j.jfns.s.2015030102.36
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Download@article{10.11648/j.jfns.s.2015030102.36,
author = {Nguyen Thi Ngan and Đong Thi Anh Đao},
title = {Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {140-142},
doi = {10.11648/j.jfns.s.2015030102.36},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.36},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.36},
abstract = {Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.},
year = {2015}
}
TY - JOUR T1 - Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena) AU - Nguyen Thi Ngan AU - Đong Thi Anh Đao Y1 - 2015/01/30 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.36 DO - 10.11648/j.jfns.s.2015030102.36 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 140 EP - 142 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.36 AB - Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material. VL - 3 IS - 1-2 ER -
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