The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.
View Article and Find Full Text PDFThe objectives of this study were to increase the antioxidant activity of acai berry concentrate (Acai) by combining it with various antioxidants to exploit synergistic effects and improve antioxidant stability by nanoencapsulation. Ascorbic acid and trolox were identified as synergistic antioxidants for Acai. The optimal mixing ratio of ascorbic acid (74.
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