Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (algam) beverage production

Toktas B., Bildik F., Ozcelik B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.8, pp.3066-3075, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 98 Issue: 8
  • Publication Date: 2018
  • Doi Number: 10.1002/jsfa.8806
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3066-3075
  • Keywords: shalgam, black carrot, fermentation, anthocyanin, in vitro bioaccessibility, HPLC, VAR.-ATRORUBENS-ALEF., SIMULATED GASTROINTESTINAL DIGESTION, LACTIC-ACID BACTERIA, ANTIOXIDANT CAPACITY, RED CABBAGE, VITAMIN-C, L., BIOAVAILABILITY, TEMPERATURE, POLYPHENOLS
  • Istanbul Technical University Affiliated: Yes

Abstract

BACKGROUNDShalgam is a traditional lactic acid fermented beverage highly popular in southern Turkey. The main raw material, black carrot, contains a significant amount of anthocyanins. In this study, changes in polyphenols, including anthocyanins, related total antioxidant capacity (TAC), and in vitro bioaccessibility during shalgam fermentation and main raw material were evaluated.