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This research examines the impact of low-intensity ultrasound and lactic acid bacteria on the antioxidant properties of echium amoenum.

March 8, 2026AntioxidantsOpen Access

Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties of Echium amoenum

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EKEhsan Divan KhosroshahiUniversity of Alberta RRRita Abi RachedUniversity of Cagliari MMMaria ManconiIstituto Nazionale di Fisica Nucleare, Sezione di Cagliari

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Implication

Study demonstrates enhanced antioxidant properties in echium amoenum using low-intensity ultrasound and lactic acid bacteria fermentation, improving functional food applications.

Key Points

This research examines the impact of low-intensity ultrasound and lactic acid bacteria on the antioxidant properties of echium amoenum.
Investigated physicochemical changes during 24 hours of fermentation.
Used Lactobacillus acidophilus, Lactiplantibacillus plantarum, and Limosilactobacillus reuteri for LAB fermentation.
Measured pH, microbial activity, phenolic and flavonoid content, and antioxidant activity.
pH decreased from 6.5 to 3.9 after fermentation.
Peak bacterial biomass reached 6.8 CFU/mL during the process.
Enhanced phenolic content: 299.42 mg GAE/g DW and flavonoid content: 88.39 mg QE/g DW at 12 hours.

Cite This Study

Khosroshahi et al. (2026) studied this question.

synapsesocial.com/papers/69acc59c32b0ef16a40500ed https://doi.org/10.3390/antiox15030335

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Implication

Study demonstrates enhanced antioxidant properties in echium amoenum using low-intensity ultrasound and lactic acid bacteria fermentation, improving functional food applications.

Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties of Echium amoenum

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Cite This Study

Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties of Echium amoenum

Discussion

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Implication

Key Points

Cite This Study

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