Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.
1/5 보강
PICO 자동 추출 (휴리스틱, conf 2/4)
유사 논문P · Population 대상 환자/모집단
추출되지 않음
I · Intervention 중재 / 시술
the highest overall sensory rating
C · Comparison 대조 / 비교
추출되지 않음
O · Outcome 결과 / 결론
Beverage exhibited cytotoxicity toward LoVo colon cancer cells (20 % cell inhibition at 25 mg/ml concentration) and received the highest overall sensory rating. These findings support the synergistic role of fermentation and ultrasound in developing safe, bioactive-rich, and organoleptically improved plant-based beverages.
This study explores the combined impact of ultrasound and fermentation on a beverage developed from dried Ginkgo biloba leaves.
APA
Biernacka P, Felisiak K, et al. (2026). Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.. Food chemistry, 499, 147329. https://doi.org/10.1016/j.foodchem.2025.147329
MLA
Biernacka P, et al.. "Ultrasound pre-treatment of Ginkgo biloba leaves enhances the functional and sensory properties of the fermented beverage.." Food chemistry, vol. 499, 2026, pp. 147329.
PMID
41344254 ↗
Abstract 한글 요약
This study explores the combined impact of ultrasound and fermentation on a beverage developed from dried Ginkgo biloba leaves. Samples were analyzed for physicochemical properties, mineral composition, antioxidant capacity, biological substances content, microbiological quality, cytotoxic activity, and sensory characteristics. Fermentation for 7 days significantly increased TPC from 6.0 mg GAE/ml in the infusion to 34.0 mg GAE/ ml in the fermented and ultrasound (FS) sample, while TFC rose from 1.46 mg QE/ml to 5.76 mg QE/ml. Antioxidant activity improved across all samples. Ultrasound further enhanced bioactive compound extractability but slightly reduced antimicrobial activity against L. monocytogenes and C. albicans. Magnesium content increased in the FS (1.76 → 2.68 g/kg). Beverage exhibited cytotoxicity toward LoVo colon cancer cells (20 % cell inhibition at 25 mg/ml concentration) and received the highest overall sensory rating. These findings support the synergistic role of fermentation and ultrasound in developing safe, bioactive-rich, and organoleptically improved plant-based beverages.
🏷️ 키워드 / MeSH 📖 같은 키워드 OA만
🏷️ 같은 키워드 · 무료전문 — 이 논문 MeSH/keyword 기반
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