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Biotransformation of Fruit-Based Matrices Through Probiotic Fermentation: Effects on Chemical Composition, Volatiles and Sensory Properties

Published Online: 2026-01-23

Published Print: 2026-03

Authors

Dias, Júlia Vitória Barbosa

Costa, Whyara Karoline Almeida

Mafaldo, Isis Meireles

Viana, Arão Cardoso

dos Santos Lima, Marcos

Pimentel, Tatiana Colombo

Magnani, Marciane
Funding

Funding for this research was provided by:

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal Da Paraíba
License Information

Text and Data Mining valid from 2026-01-23

Version of Record valid from 2026-01-23
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Article History

Received: 23 August 2025

Accepted: 12 January 2026

First Online: 23 January 2026

Declarations

:

: The sensory evaluation conducted in this study was approved by Ethics Committee of the Health Sciences Center (CCS), Federal University of Paraíba (UFPB), Brazil (CAAE: 82644724.4.0000.5188).

: All participants provided informed consent prior to their inclusion in the study.

: The authors declare no competing interests.

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