Synergistic Effect of Enzyme‐Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn‐Based Cereal Beverages
Afusat Yinka Aregbe, Shamas Murtaza, Ebenezer Ola Falade, Md Hafizur Rahman, Yongkun Ma · 2025
Read Synergistic Effect of Enzyme‐Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn‐Based Cereal Beverages by Afusat Yinka Aregbe, Shamas Murtaza, Ebenezer Ola Falade, Md Hafizur Rahman, Yongkun Ma (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12662785.txt.
Description
Afusat Aregbe and four co-authors test in 2025 whether enzyme help plus fermentation boosts the health value of a sea buckthorn cereal drink. Plant drinks are gaining fans for their health traits. Sea buckthorn berries bring rich plant compounds, but much stays locked in the pulp.
Enzyme-treated, fermented samples gain a great deal over plain ones. One recipe lifts phenolic content by about 125 percent, while another lifts flavonoid content by about 178 percent. The stronger recipe also scores best on antioxidant, blood sugar, and blood pressure enzyme tests. Low acidity and enzyme action drive the gains. Aroma shifts toward more alcohols and acids. The work backs enzyme help as a smart step in drink making.
Catalog record
| CREATOR | Afusat Yinka Aregbe, Shamas Murtaza, Ebenezer Ola Falade, Md Hafizur Rahman, Yongkun Ma |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 58 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |