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, cilt.98, sa.8, ss.3066-3075, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Konu: 8
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8806
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.3066-3075

Özet

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.