Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes

Quines-Lagmay, Venus C.; Jeong, Beom-Gyun; Kerr, William L.; Choi, Sung Gil; Chun, Jiyeon

doi:10.1016/j.lwt.2020.109029

Cited by 11 publications

(1 citation statement)

References 24 publications

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“…Many reports showed the production and characterization of some α-L-rhamnosidases and β-D-glucosidases (Alvarenga et al, 2013;Li et al, 2019;Salgado et al, 2018;Singhania et al, 2017;Yadav et al, 2010). Both α-L-rhamnosidase and β-D-glucosidase could affect the antioxidant, flavonoids content, and polyphenols contents of various juices (Shakour et al, 2020;Qla et al, 2020;Pereira-Caro et al, 2018). However, naringinase, α-L-rhamnosidase, and β-Dglucosidase have not been compared in their effects on the quality of orange juices.…”

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confidence: 99%

The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

Cheng

et al. 2021

J. Food Process. Preserv.

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accounting for 46% of the global juice market. The production of orange juice has been the driving force and direction for the development of China's citrus industry. China produced about 44,000 tons and imported around 55,000 tons of orange juice according to the report data of the United States Department of Agriculture in 2018.It is well known that orange juice is rich in vitamins, polyphenols, and other natural nutrients. The nutritional benefits of drinking orange juice include reducing the risk of obesity, reducing total cholesterol levels, increasing total antioxidant status, reducing the risk of uri-

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