{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T13:52:59Z","timestamp":1793109179861,"version":"4.5.0"},"reference-count":114,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T00:00:00Z","timestamp":1763769600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T00:00:00Z","timestamp":1763769600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"funder":[{"name":"Directorate General of Higher Education, Research, and Technology of the Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia","award":["054\/SP2H\/PT\/LL7\/2024"],"award-info":[{"award-number":["054\/SP2H\/PT\/LL7\/2024"]}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Probiotics &amp; Antimicro. Prot."],"published-print":{"date-parts":[[2026,5]]},"DOI":"10.1007\/s12602-025-10852-4","type":"journal-article","created":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T09:13:08Z","timestamp":1763802788000},"page":"5758-5777","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties"],"prefix":"10.1007","volume":"18","author":[{"given":"Pratiwi Hariyani","family":"Putri","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viera Nu\u2019riza","family":"Pratiwi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Farah","family":"Nuriannisa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anugrah Linda","family":"Mutiarani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Catur","family":"Wulandari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dita","family":"Kristanti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nety Mawarda","family":"Hatmanti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silfa","family":"Ardany","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cindy","family":"Fatihatul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rizki Nur","family":"Rahmi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asma Hana","family":"Shofiya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rifa\u2019atus","family":"Sholihah","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,11,22]]},"reference":[{"key":"10852_CR1","doi-asserted-by":"publisher","first-page":"42","DOI":"10.1111\/nyas.15062","volume":"1529","author":"D de Lopez Roma\u00f1a","year":"2023","unstructured":"de Lopez Roma\u00f1a D, Mildon A, Golan J et al (2023) Review of intervention products for use in the prevention and control of anemia. Ann N Y Acad Sci 1529:42\u201360. https:\/\/doi.org\/10.1111\/nyas.15062","journal-title":"Ann N Y Acad Sci"},{"key":"10852_CR2","doi-asserted-by":"publisher","first-page":"52","DOI":"10.47422\/whj.v4i1.36","volume":"4","author":"AB Chauca Arce","year":"2023","unstructured":"Chauca Arce AB (2023) Anemia ferrop\u00e9nica: Un Desaf\u00edo de Salud Global. World Health J 4:52\u201355. https:\/\/doi.org\/10.47422\/whj.v4i1.36","journal-title":"World Health J"},{"key":"10852_CR3","doi-asserted-by":"publisher","first-page":"1","DOI":"10.25220\/WNJ.V05.S1.0001","volume":"5","author":"NRM Manikam","year":"2021","unstructured":"Manikam NRM (2021) Known facts: iron deficiency in Indonesia. World Nutr J 5:1\u20139. https:\/\/doi.org\/10.25220\/WNJ.V05.S1.0001","journal-title":"World Nutr J"},{"key":"10852_CR4","doi-asserted-by":"publisher","first-page":"339","DOI":"10.2174\/1573396320666230727102042","volume":"20","author":"AKC Leung","year":"2024","unstructured":"Leung AKC, Lam JM, Wong AHC et al (2024) Iron deficiency anemia: an updated review. Curr Pediatr Rev 20:339\u2013356. https:\/\/doi.org\/10.2174\/1573396320666230727102042","journal-title":"Curr Pediatr Rev"},{"key":"10852_CR5","doi-asserted-by":"publisher","first-page":"S42","DOI":"10.1016\/j.tjnut.2023.07.017","volume":"153","author":"CU Loechl","year":"2023","unstructured":"Loechl CU, Datta-Mitra A, Fenlason L et al (2023) Approaches to address the anemia challenge. J Nutr 153:S42\u2013S59. https:\/\/doi.org\/10.1016\/j.tjnut.2023.07.017","journal-title":"J Nutr"},{"key":"10852_CR6","doi-asserted-by":"publisher","first-page":"4504","DOI":"10.1080\/10408398.2021.1876623","volume":"62","author":"Y Man","year":"2022","unstructured":"Man Y, Xu T, Adhikari B et al (2022) Iron supplementation and iron-fortified foods: a review. Crit Rev Food Sci Nutr 62:4504\u20134525. https:\/\/doi.org\/10.1080\/10408398.2021.1876623","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10852_CR7","doi-asserted-by":"publisher","first-page":"1330","DOI":"10.3390\/microorganisms10071330","volume":"10","author":"Z Zakrzewska","year":"2022","unstructured":"Zakrzewska Z, Zawartka A, Schab M et al (2022) Prebiotics, probiotics, and postbiotics in the prevention and treatment of anemia. Microorganisms 10:1330. https:\/\/doi.org\/10.3390\/microorganisms10071330","journal-title":"Microorganisms"},{"key":"10852_CR8","doi-asserted-by":"publisher","first-page":"2760","DOI":"10.3390\/foods11182760","volume":"11","author":"D Dahiya","year":"2022","unstructured":"Dahiya D, Nigam PS (2022) Nutrition and health through the use of probiotic strains in fermentation to produce non-dairy functional beverage products supporting gut microbiota. Foods 11:2760. https:\/\/doi.org\/10.3390\/foods11182760","journal-title":"Foods"},{"key":"10852_CR9","doi-asserted-by":"publisher","first-page":"83","DOI":"10.22435\/mgmi.v11i2.2694","volume":"11","author":"M Juffrie","year":"2020","unstructured":"Juffrie M, Helmyati S (2020) Iron-fortified synbiotic fermented milk with Tempeh extract to enhances propionic acid, butyric acid, and non-pathogen Microbiome in anemic Wistar rat. Media Gizi Mikro Indones 11:83\u201392. https:\/\/doi.org\/10.22435\/mgmi.v11i2.2694","journal-title":"Media Gizi Mikro Indones"},{"key":"10852_CR10","doi-asserted-by":"publisher","first-page":"366","DOI":"10.1080\/19390211.2021.1887423","volume":"19","author":"A Sandroni","year":"2022","unstructured":"Sandroni A, House E, Howard L, DellaValle DM (2022) Synbiotic supplementation improves response to iron supplementation in female athletes during training. J Diet Suppl 19:366\u2013380. https:\/\/doi.org\/10.1080\/19390211.2021.1887423","journal-title":"J Diet Suppl"},{"key":"10852_CR11","doi-asserted-by":"publisher","DOI":"10.3390\/pr9030543","volume":"9","author":"S Helmyati","year":"2021","unstructured":"Helmyati S, Shanti KM, Sari FT et al (2021) Synbiotic fermented milk with double fortification (Fe-Zn) as a strategy to address stunting: a randomized controlled trial among children under five in Yogyakarta, Indonesia. Processes 9:543. https:\/\/doi.org\/10.3390\/pr9030543","journal-title":"Processes"},{"key":"10852_CR12","doi-asserted-by":"publisher","first-page":"1","DOI":"10.15835\/nsb13210858","volume":"13","author":"HA Emmanuel-Akerele","year":"2021","unstructured":"Emmanuel-Akerele HA, Tanimowo WO, Olise OF (2021) Hog plums: its importance, potentials and future prospects. Not Sci Biol 13:1\u20136. https:\/\/doi.org\/10.15835\/nsb13210858","journal-title":"Not Sci Biol"},{"key":"10852_CR13","doi-asserted-by":"publisher","first-page":"1049","DOI":"10.1080\/14786419.2023.2210254","volume":"38","author":"FHA Fernandes","year":"2024","unstructured":"Fernandes FHA, Soares SdaS, Bekbolatova E et al (2024) Pharmacological, toxicological and phytochemical analysis of Spondias dulcis parkinson. Nat Prod Res 38:1049\u20131053. https:\/\/doi.org\/10.1080\/14786419.2023.2210254","journal-title":"Nat Prod Res"},{"key":"10852_CR14","doi-asserted-by":"publisher","first-page":"1771","DOI":"10.3390\/antiox10111771","volume":"10","author":"KI Sinan","year":"2021","unstructured":"Sinan KI, Zengin G, Zheleva-Dimitrova D et al (2021) Exploring the chemical profiles and biological values of two spondias species (S. dulcis and S. mombin): valuable sources of bioactive natural products. Antioxidants 10:1771. https:\/\/doi.org\/10.3390\/antiox10111771","journal-title":"Antioxidants"},{"key":"10852_CR15","doi-asserted-by":"publisher","DOI":"10.1093\/jpp\/rgac086","author":"OB Ogunro","year":"2023","unstructured":"Ogunro OB, Oyeyinka BO, Gyebi GA, Batiha GES (2023) Nutritional benefits, ethnomedicinal uses, phytochemistry, pharmacological properties and toxicity of <Emphasis Type=\u201cItalic\u201d>Spondias mombin<\/Emphasis>Linn: a comprehensive review. J Pharm Pharmacol. https:\/\/doi.org\/10.1093\/jpp\/rgac086","journal-title":"J Pharm Pharmacol"},{"key":"10852_CR16","doi-asserted-by":"publisher","DOI":"10.3390\/foods12101994","author":"LEGGT Ribeiro","year":"2023","unstructured":"Ribeiro LEGGT, Batista LdaSP, Assis CFde et al (2023) Potentially synbiotic yellow mombin beverages: stability during refrigerated storage, physicochemical characteristics, and sensory properties. Foods. https:\/\/doi.org\/10.3390\/foods12101994","journal-title":"Foods"},{"key":"10852_CR17","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-025-06220-3","author":"VN Pratiwi","year":"2025","unstructured":"Pratiwi VN, Zubaidah E, Widyaningsih TD, Kusnadi J (2025) Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca Zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum. J Food Sci Technol. https:\/\/doi.org\/10.1007\/s13197-025-06220-3","journal-title":"J Food Sci Technol"},{"key":"10852_CR18","volume-title":"Official methods of analysis of AOAC international","author":"GW Latimer Jr","year":"2016","unstructured":"Latimer GW Jr (2016) Official methods of analysis of AOAC international, 20 edn. AOAC International, Rockville, MD SE","edition":"20"},{"key":"10852_CR19","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-1478-1","volume-title":"Food Analysis, Fourt Edit","author":"SS Nielsen","year":"2010","unstructured":"Nielsen SS (2010) Food Analysis, Fourt Edit. Springer"},{"key":"10852_CR20","doi-asserted-by":"publisher","DOI":"10.3390\/app12020534","author":"N Manousi","year":"2022","unstructured":"Manousi N, Isaakidou E, Zachariadis GA (2022) An inductively coupled plasma optical emission spectrometric method for the determination of toxic and nutrient metals in spices after pressure-assisted digestion. Appl Sci. https:\/\/doi.org\/10.3390\/app12020534","journal-title":"Appl Sci"},{"key":"10852_CR21","doi-asserted-by":"publisher","first-page":"168","DOI":"10.24252\/al-kimiav8i2.15097","volume":"8","author":"N Ismillayli","year":"2020","unstructured":"Ismillayli N, Hermanto D, Andayani IGAS et al (2020) Determination of ascorbic acid content using the reverse phase-High performance liquid chromatography (RP-HPLC) method. Al-kimia 8:168\u2013176. https:\/\/doi.org\/10.24252\/al-kimiav8i2.15097","journal-title":"Al-kimia"},{"key":"10852_CR22","doi-asserted-by":"publisher","first-page":"1038","DOI":"10.26656\/fr.2017.4(4).029","volume":"4","author":"E Zubaidah","year":"2020","unstructured":"Zubaidah E, Susanti I, Yuwono SS et al (2020) Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality. Food Res 4:1038\u20131044. https:\/\/doi.org\/10.26656\/fr.2017.4(4).029","journal-title":"Food Res"},{"key":"10852_CR23","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fmicb.2016.01226","volume":"7","author":"D Matija\u0161evic","year":"2016","unstructured":"Matija\u0161evic D, Pantic M, Ra\u0161kovic B et al (2016) The antibacterial activity of coriolus versicolor methanol extract and its effect on ultrastructural changes of Staphylococcus aureus and Salmonella enteritidis. Front Microbiol 7:1\u201315. https:\/\/doi.org\/10.3389\/fmicb.2016.01226","journal-title":"Front Microbiol"},{"key":"10852_CR24","doi-asserted-by":"publisher","first-page":"1335","DOI":"10.5740\/jaoacint.15-010","volume":"98","author":"F Al-Rimawi","year":"2015","unstructured":"Al-Rimawi F, Odeh I (2015) Development and validation of an HPLC-UV method for determination of eight phenolic compounds in date palms. J AOAC Int 98:1335\u20131339. https:\/\/doi.org\/10.5740\/jaoacint.15-010","journal-title":"J AOAC Int"},{"key":"10852_CR25","doi-asserted-by":"publisher","first-page":"100115","DOI":"10.1016\/j.fufo.2022.100115","volume":"5","author":"JK Sugumar","year":"2022","unstructured":"Sugumar JK, Guha P (2022) Comparative study on the hedonic and fuzzy logic based sensory analysis of formulated soup mix. Futur Foods 5:100115. https:\/\/doi.org\/10.1016\/j.fufo.2022.100115","journal-title":"Futur Foods"},{"key":"10852_CR26","doi-asserted-by":"publisher","unstructured":"Hayati R, Efendi, Rahmadana F (2020) Determination of the best treatment of the harvesting, physicochemical properties, organoleptic test using the effectiveness index method on the Aceh local rice genotype M7. IOP Conf Ser Earth Environ Sci 425. https:\/\/doi.org\/10.1088\/1755-1315\/425\/1\/012012","DOI":"10.1088\/1755-1315\/425\/1\/012012"},{"key":"10852_CR27","doi-asserted-by":"publisher","first-page":"5056","DOI":"10.3390\/molecules25215056","volume":"25","author":"YJ Oh","year":"2020","unstructured":"Oh YJ, Kim TS, Moon HW et al (2020) Lactobacillus plantarum PMO 08 as a probiotic starter culture for plant-based fermented beverages. Molecules 25:5056. https:\/\/doi.org\/10.3390\/molecules25215056","journal-title":"Molecules"},{"key":"10852_CR28","doi-asserted-by":"publisher","first-page":"1320","DOI":"10.1016\/j.crfs.2022.07.014","volume":"5","author":"R Li","year":"2022","unstructured":"Li R, Luo W, Liu Y et al (2022) The investigation on the characteristic metabolites of Lactobacillus plantarum Rll68 during fermentation of beverage from by-products of black tea manufacture. Curr Res Food Sci 5:1320\u20131329. https:\/\/doi.org\/10.1016\/j.crfs.2022.07.014","journal-title":"Curr Res Food Sci"},{"key":"10852_CR29","doi-asserted-by":"publisher","first-page":"2203","DOI":"10.3390\/nu14112203","volume":"14","author":"\u0417\u0424 \u0425\u0430\u0440\u0430\u0435\u0432\u0430","year":"2022","unstructured":"\u0425\u0430\u0440\u0430\u0435\u0432\u0430 \u0417\u0424, Shokarova A, Shomakhova Z et al (2022) Fermented carica Papaya and Morinda citrifolia as perspective food supplements for the treatment of post-covid symptoms: randomized placebo-controlled clinical laboratory study. Nutrients 14:2203. https:\/\/doi.org\/10.3390\/nu14112203","journal-title":"Nutrients"},{"key":"10852_CR30","doi-asserted-by":"publisher","first-page":"699","DOI":"10.24925\/turjaf.v12i4.699-713.6470","volume":"12","author":"D Yalmanc\u0131","year":"2024","unstructured":"Yalmanc\u0131 D, Dikmen H, Dere S et al (2024) Evaluation of fruit juices as probiotic delivery systems: Challenges, current strategies and health benefits. Turkish J Agric - Food Sci Technol 12:699\u2013713. https:\/\/doi.org\/10.24925\/turjaf.v12i4.699-713.6470","journal-title":"Turkish J Agric - Food Sci Technol"},{"key":"10852_CR31","doi-asserted-by":"publisher","DOI":"10.21161\/mjm.180070","author":"MM Rahman","year":"2019","unstructured":"Rahman MM, Ferdouse J, Akter R et al (2019) In vitro evaluation of probiotic and bacteriocinogenic potentiality of Lactobacillus plantarum and Lactobacillus delbrueckii isolated from vegetables in Chittagong region, Bangladesh. Malays J Microbiol. https:\/\/doi.org\/10.21161\/mjm.180070","journal-title":"Malays J Microbiol"},{"key":"10852_CR32","doi-asserted-by":"publisher","first-page":"1525","DOI":"10.1007\/s13197-018-3070-9","volume":"55","author":"S Tewari","year":"2018","unstructured":"Tewari S, Dubey KK, Singhal RS (2018) Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. J Food Sci Technol 55:1525\u20131534. https:\/\/doi.org\/10.1007\/s13197-018-3070-9","journal-title":"J Food Sci Technol"},{"key":"10852_CR33","doi-asserted-by":"publisher","first-page":"1984","DOI":"10.1007\/s13197-016-2190-3","volume":"53","author":"C Shah","year":"2016","unstructured":"Shah C, Mokashe N, Mishra V (2016) Preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products. J Food Sci Technol 53:1984\u20131992. https:\/\/doi.org\/10.1007\/s13197-016-2190-3","journal-title":"J Food Sci Technol"},{"key":"10852_CR34","doi-asserted-by":"publisher","first-page":"2571","DOI":"10.1108\/BFJ-11-2020-1044","volume":"123","author":"JIX Soh","year":"2021","unstructured":"Soh JIX, Wilian M, Yan SW (2021) Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink. Br Food J 123:2571\u20132581. https:\/\/doi.org\/10.1108\/BFJ-11-2020-1044","journal-title":"Br Food J"},{"key":"10852_CR35","doi-asserted-by":"publisher","first-page":"6901","DOI":"10.3168\/jds.2019-16479","volume":"102","author":"S Ozturkoglu-Budak","year":"2019","unstructured":"Ozturkoglu-Budak S, Akal HC, Buran \u0130, Yeti\u015femiyen A (2019) Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. J Dairy Sci 102:6901\u20136913. https:\/\/doi.org\/10.3168\/jds.2019-16479","journal-title":"J Dairy Sci"},{"key":"10852_CR36","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/molecules27165137","volume":"27","author":"M Islam","year":"2022","unstructured":"Islam M, Alharbi MA, Alharbi NK et al (2022) Effect of inulin on organic acids and microstructure of synbiotic cheddar-type cheese made from Buffalo milk. Molecules 27:1\u201312. https:\/\/doi.org\/10.3390\/molecules27165137","journal-title":"Molecules"},{"key":"10852_CR37","doi-asserted-by":"publisher","first-page":"e10969","DOI":"10.1016\/j.heliyon.2022.e10969","volume":"8","author":"I Giordano","year":"2022","unstructured":"Giordano I, Abuqwider J, Altamimi M et al (2022) Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication. Heliyon 8:e10969. https:\/\/doi.org\/10.1016\/j.heliyon.2022.e10969","journal-title":"Heliyon"},{"key":"10852_CR38","doi-asserted-by":"publisher","first-page":"255","DOI":"10.1017\/s0022029920000291","volume":"87","author":"CSJ Alves","year":"2020","unstructured":"Alves CSJ, Floriano SAM, Voltarelli VP et al (2020) Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage. J Dairy Res 87:255\u2013258. https:\/\/doi.org\/10.1017\/s0022029920000291","journal-title":"J Dairy Res"},{"key":"10852_CR39","doi-asserted-by":"publisher","first-page":"173","DOI":"10.3345\/kjp.2018.07024","volume":"62","author":"JIC Manoppo","year":"2019","unstructured":"Manoppo JIC, Tasiringan H, Wahani A et al (2019) The role of Lactobacillus reuteri DSM 17938 for the absorption of iron preparations in children with iron deficiency anemia. Korean J Pediatr 62:173\u2013178. https:\/\/doi.org\/10.3345\/kjp.2018.07024","journal-title":"Korean J Pediatr"},{"key":"10852_CR40","doi-asserted-by":"publisher","first-page":"259","DOI":"10.31186\/jspi.id.16.3.259-265","volume":"16","author":"CS Utama","year":"2021","unstructured":"Utama CS, Sulistiyanto B, Barus O (2021) pH, total bacteria and total fungi litter fermentation at different ripening durations. J Sain Peternak Indones 16:259\u2013265. https:\/\/doi.org\/10.31186\/jspi.id.16.3.259-265","journal-title":"J Sain Peternak Indones"},{"key":"10852_CR41","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/fermentation6040106","volume":"6","author":"R Sharma","year":"2020","unstructured":"Sharma R, Garg P, Kumar P et al (2020) Microbial fermentation and its role in quality improvement of fermented foods. Fermentation 6:1\u201320. https:\/\/doi.org\/10.3390\/fermentation6040106","journal-title":"Fermentation"},{"key":"10852_CR42","doi-asserted-by":"publisher","first-page":"5299","DOI":"10.1111\/ijfs.16637","volume":"58","author":"N Ju\u00e1rez-Trujillo","year":"2023","unstructured":"Ju\u00e1rez-Trujillo N, Gonz\u00e1lez\u2010Avila C, Beristain\u2010Guevara CI et al (2023) Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed. Int J Food Sci Technol 58:5299\u20135310. https:\/\/doi.org\/10.1111\/ijfs.16637","journal-title":"Int J Food Sci Technol"},{"key":"10852_CR43","doi-asserted-by":"publisher","first-page":"9076","DOI":"10.1002\/jsfa.13699","volume":"104","author":"LE Jayachandran","year":"2024","unstructured":"Jayachandran LE, Sujayasree OJ, Sudheer KP (2024) Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment. J Sci Food Agric 104:9076\u20139083. https:\/\/doi.org\/10.1002\/jsfa.13699","journal-title":"J Sci Food Agric"},{"key":"10852_CR44","doi-asserted-by":"publisher","first-page":"e10771","DOI":"10.1016\/j.heliyon.2022.e10771","volume":"8","author":"GF Alemayehu","year":"2022","unstructured":"Alemayehu GF, Forsido SF, Tola YB, Amare E (2022) Optimization of nutritional and sensory properties of fermented oat-based composite beverage. Heliyon 8:e10771. https:\/\/doi.org\/10.1016\/j.heliyon.2022.e10771","journal-title":"Heliyon"},{"key":"10852_CR45","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation2040020","author":"BA Tayo","year":"2016","unstructured":"Tayo BA, Akpeji S (2016) Probiotic viability, physicochemical and sensory properties of probiotic pineapple juice. Ferment 2. https:\/\/doi.org\/10.3390\/fermentation2040020","journal-title":"Ferment 2"},{"key":"10852_CR46","doi-asserted-by":"publisher","first-page":"1588","DOI":"10.26656\/fr.2017.4(5).152","volume":"4","author":"MA Amizan","year":"2020","unstructured":"Amizan MA, Loo BY (2020) Effect of incorporation of honey on chilled storage and sensory acceptance of probiotic Melon Manis Terengganu (Cucumis Melo var Inodorus cv. manis Terengganu) juice. Food Res 4:1588\u20131599. https:\/\/doi.org\/10.26656\/fr.2017.4(5).152","journal-title":"Food Res"},{"key":"10852_CR47","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/microorganisms11051335","volume":"11","author":"MS Maia","year":"2023","unstructured":"Maia MS, Domingos MM, de S\u00e3o Jos\u00e9 JFB (2023) Viability of probiotic microorganisms and the effect of their addition to fruit and vegetable juices. Microorganisms 11:1\u201334. https:\/\/doi.org\/10.3390\/microorganisms11051335","journal-title":"Microorganisms"},{"key":"10852_CR48","doi-asserted-by":"publisher","unstructured":"Nasef HY, Ibrahim GA, Shehata AEN, Farrag AA (2020) Study of functional properties of probiotic and prebiotic on quality characteristics of Mango juice. Curr Sci Int 387\u2013406. https:\/\/doi.org\/10.36632\/csi\/2020.9.3.34","DOI":"10.36632\/csi\/2020.9.3.34"},{"key":"10852_CR49","doi-asserted-by":"publisher","unstructured":"Kabaivanova L, Goushterova A, Brazkova M et al (2019) Parameters optimization for increased intracellular Inulinase activity of a yeast strain. Eeep 62\u201370. https:\/\/doi.org\/10.32006\/eeep.2019.1.6270","DOI":"10.32006\/eeep.2019.1.6270"},{"key":"10852_CR50","doi-asserted-by":"publisher","first-page":"183","DOI":"10.1111\/1471-0307.12579","volume":"72","author":"BE Moghadam","year":"2019","unstructured":"Moghadam BE, Keivaninahr F, Fouladi M et al (2019) Inulin addition to yoghurt: prebiotic activity, health effects and sensory properties. Int J Dairy Technol 72:183\u2013198. https:\/\/doi.org\/10.1111\/1471-0307.12579","journal-title":"Int J Dairy Technol"},{"key":"10852_CR51","doi-asserted-by":"publisher","first-page":"5764","DOI":"10.1111\/ijfs.15947","volume":"57","author":"DC Mudannayake","year":"2022","unstructured":"Mudannayake DC, Jayasena DD, Wimalasiri S et al (2022) Inulin fructans \u2013 food applications and alternative plant sources: a review. Int J Food Sci Technol 57:5764\u20135780. https:\/\/doi.org\/10.1111\/ijfs.15947","journal-title":"Int J Food Sci Technol"},{"key":"10852_CR52","doi-asserted-by":"publisher","DOI":"10.1016\/j.cdnut.2024.104469","volume":"8","author":"T Matsuki","year":"2024","unstructured":"Matsuki T, Nakamura S, Nishiyama M, Narimatsu H (2024) Holistic evaluation of the gut microbiota through data envelopment analysis: a cross-sectional study. Curr Dev Nutr 8:104469. https:\/\/doi.org\/10.1016\/j.cdnut.2024.104469","journal-title":"Curr Dev Nutr"},{"key":"10852_CR53","doi-asserted-by":"publisher","unstructured":"Toohey MJ, Bell LN (2019) Food chemical stability as affected by iron and ultraviolet light exposure: rebaudioside a degradation as a case study. J Food Process Preserv 43. https:\/\/doi.org\/10.1111\/jfpp.14201","DOI":"10.1111\/jfpp.14201"},{"key":"10852_CR54","doi-asserted-by":"publisher","first-page":"2596","DOI":"10.3390\/foods11172596","volume":"11","author":"M Cano-Lamadrid","year":"2022","unstructured":"Cano-Lamadrid M, Mart\u00ednez\u2010Zamora L, Castillejo N, Art\u00e9s\u2010Hern\u00e1ndez F (2022) From pomegranate byproducts waste to worth: a review of extraction techniques and potential applications for their revalorization. Foods 11:2596. https:\/\/doi.org\/10.3390\/foods11172596","journal-title":"Foods"},{"key":"10852_CR55","doi-asserted-by":"publisher","unstructured":"Yang Z, Li H, Xu Y et al (2019) Vacuum impregnation and drying of iron-fortified water chestnuts. J Food Process Preserv 43. https:\/\/doi.org\/10.1111\/jfpp.14260","DOI":"10.1111\/jfpp.14260"},{"key":"10852_CR56","doi-asserted-by":"publisher","first-page":"544","DOI":"10.3390\/foods8110544","volume":"8","author":"\u0141 \u0141opusiewicz","year":"2019","unstructured":"\u0141opusiewicz \u0141, Droz\u0142owska E, Siedlecka P et al (2019) Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake. Foods 8:544. https:\/\/doi.org\/10.3390\/foods8110544","journal-title":"Foods"},{"key":"10852_CR57","doi-asserted-by":"publisher","first-page":"17","DOI":"10.3390\/foods9010017","volume":"9","author":"DA Anagnostopoulos","year":"2019","unstructured":"Anagnostopoulos DA, Goulas V, Xenofontos E et al (2019) Benefits of the use of lactic acid bacteria starter in green cracked Cypriot table olives fermentation. Foods 9:17. https:\/\/doi.org\/10.3390\/foods9010017","journal-title":"Foods"},{"key":"10852_CR58","doi-asserted-by":"publisher","first-page":"2710","DOI":"10.3390\/molecules29112710","volume":"29","author":"C Torre","year":"2024","unstructured":"Torre C, La, Caputo P, Cione E, Fazio A (2024) Comparing nutritional values and bioactivity of kefir from different types of animal milk. Molecules 29:2710. https:\/\/doi.org\/10.3390\/molecules29112710","journal-title":"Molecules"},{"key":"10852_CR59","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9050420","volume":"9","author":"MdC Razola-D\u00edaz","year":"2023","unstructured":"Razola-D\u00edaz MdC, Montijo-Prieto SD, Aznar\u2010Ramos MJ et al (2023) Effect of lactic acid bacteria fermentation on the polar compounds content with antioxidant and antidiabetic activity of avocado seed extracts. Fermentation 9:420. https:\/\/doi.org\/10.3390\/fermentation9050420","journal-title":"Fermentation"},{"key":"10852_CR60","doi-asserted-by":"publisher","first-page":"100457","DOI":"10.1016\/j.afres.2024.100457","volume":"4","author":"MS Rahman","year":"2024","unstructured":"Rahman MS, Emon D, Das, Nupur AH et al (2024) Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria. Appl Food Res 4:100457. https:\/\/doi.org\/10.1016\/j.afres.2024.100457","journal-title":"Appl Food Res"},{"key":"10852_CR61","doi-asserted-by":"publisher","DOI":"10.2174\/2666939001666221004154635","author":"M Jahajeeah","year":"2022","unstructured":"Jahajeeah M, Choo WS (2022) Effect of prebiotic supplementation on probiotic viability and physicochemical characteristics of fermented coconut water with Bifidobacterium longum. Lett Funct Foods. https:\/\/doi.org\/10.2174\/2666939001666221004154635. 1:","journal-title":"Lett Funct Foods"},{"key":"10852_CR62","doi-asserted-by":"publisher","first-page":"10","DOI":"10.55951\/nurture.v16i1.98","volume":"16","author":"A Arshad","year":"2022","unstructured":"Arshad A, Bacha U, Rao M et al (2022) Production and physico-chemical evaluation of non-dairy probiotic beverages. Nurture 16:10\u201317. https:\/\/doi.org\/10.55951\/nurture.v16i1.98","journal-title":"Nurture"},{"key":"10852_CR63","doi-asserted-by":"publisher","unstructured":"da Cunha J\u00fanior PC, Oliveira L, de Blanco S JC, et al (2023) Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut. Ci\u00eancia Rural 53. https:\/\/doi.org\/10.1590\/0103-8478cr20210723","DOI":"10.1590\/0103-8478cr20210723"},{"key":"10852_CR64","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2023.100831","volume":"34","author":"N Messadi","year":"2023","unstructured":"Messadi N, Mechmeche M, Setti K et al (2023) Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract. Int J Gastron Food Sci 34:100831. https:\/\/doi.org\/10.1016\/j.ijgfs.2023.100831","journal-title":"Int J Gastron Food Sci"},{"key":"10852_CR65","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10122004","volume":"10","author":"Y-S Zhao","year":"2021","unstructured":"Zhao Y-S, Eweys AS, Zhang J-Y et al (2021) Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components. Antioxidants 10:2004. https:\/\/doi.org\/10.3390\/antiox10122004","journal-title":"Antioxidants"},{"key":"10852_CR66","doi-asserted-by":"publisher","first-page":"927","DOI":"10.3390\/molecules25040927","volume":"25","author":"OA Adebo","year":"2020","unstructured":"Adebo OA, Medina-Meza IG (2020) Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review. Molecules 25:927. https:\/\/doi.org\/10.3390\/molecules25040927","journal-title":"Molecules"},{"key":"10852_CR67","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/molecules25040927","volume":"25","author":"OA Adebo","year":"2020","unstructured":"Adebo OA, Medina-Meza IG (2020) Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review. Molecules 25:1\u201319. https:\/\/doi.org\/10.3390\/molecules25040927","journal-title":"Molecules"},{"key":"10852_CR68","doi-asserted-by":"publisher","first-page":"547","DOI":"10.3390\/fermentation8100547","volume":"8","author":"K Niu","year":"2022","unstructured":"Niu K, Khosravic S, Wang Y et al (2022) Multi-omics-based functional characterization of hybrid fermented broussonetia papyrifera: a preliminary study on gut health of laying hens. Fermentation 8:547. https:\/\/doi.org\/10.3390\/fermentation8100547","journal-title":"Fermentation"},{"key":"10852_CR69","doi-asserted-by":"publisher","first-page":"2706","DOI":"10.3390\/molecules25112706","volume":"25","author":"A Fazio","year":"2020","unstructured":"Fazio A, La Torre C, Caroleo MC et al (2020) Effect of addition of pectins from jujubes (Ziziphus Jujuba Mill) on vitamin C production during heterolactic fermentation. Molecules 25:2706. https:\/\/doi.org\/10.3390\/molecules25112706","journal-title":"Molecules"},{"key":"10852_CR70","doi-asserted-by":"publisher","DOI":"10.1186\/s12970-019-0299-2","author":"P Prasertsri","year":"2019","unstructured":"Prasertsri P, Roengrit T, Kanpetta Y et al (2019) Cashew apple juice supplementation enhances leukocyte count by reducing oxidative stress after high-intensity exercise in trained and untrained men. J Int Soc Sports Nutr. https:\/\/doi.org\/10.1186\/s12970-019-0299-2","journal-title":"J Int Soc Sports Nutr"},{"key":"10852_CR71","doi-asserted-by":"publisher","unstructured":"Przyby\u0142owicz KE, Morze J, Danielewicz A et al (2020) Association between intake of fermented dairy products and diet quality, health beliefs in a representative sample of Polish population. 26. https:\/\/doi.org\/10.3390\/iecn2020-06988","DOI":"10.3390\/iecn2020-06988"},{"key":"10852_CR72","doi-asserted-by":"publisher","first-page":"e0322552","DOI":"10.1371\/journal.pone.0322552","volume":"20","author":"G Shambayati","year":"2025","unstructured":"Shambayati G, Vazifeh MM, Hosseini SM, Barkousaraei HH (2025) Production of probiotic garden cress (Lepidium sativum) using Bifidobacterium bifidum and its evaluation of nutritional value, biocontrol and growth rate ability. PLoS One 20:e0322552. https:\/\/doi.org\/10.1371\/journal.pone.0322552","journal-title":"PLoS One"},{"key":"10852_CR73","doi-asserted-by":"publisher","first-page":"57","DOI":"10.55116\/ijicm.v3i2.43","volume":"3","author":"A Rahmawati","year":"2022","unstructured":"Rahmawati A, Wulandari RCL, Arisanti AZ, Nurrokhmah A (2022) The effect of date juice and honey on increasing hemoglobin in pregnant women with anemia. Int J Islam Complement Med 3:57\u201364. https:\/\/doi.org\/10.55116\/ijicm.v3i2.43","journal-title":"Int J Islam Complement Med"},{"key":"10852_CR74","doi-asserted-by":"publisher","DOI":"10.52225\/narrax.v1i3.111","author":"G Tsurayya","year":"2024","unstructured":"Tsurayya G, Nazhifah CA, Pirwanja MR, Kebede Y (2024) Soya-maize-sorghum ready-to-use therapeutic food (SMS-RUTF) for the management of severe acute malnutrition among children: a systematic review and meta-analysis. Narra X. https:\/\/doi.org\/10.52225\/narrax.v1i3.111","journal-title":"Narra X"},{"key":"10852_CR75","doi-asserted-by":"publisher","first-page":"13422","DOI":"10.1038\/s41598-022-17782-z","volume":"12","author":"P Kiczorowski","year":"2022","unstructured":"Kiczorowski P, Kiczorowska B, Samoli\u0144ska W et al (2022) Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition. Sci Rep 12:13422. https:\/\/doi.org\/10.1038\/s41598-022-17782-z","journal-title":"Sci Rep"},{"key":"10852_CR76","doi-asserted-by":"publisher","unstructured":"Hampton J, Tang CG, Subhash AJ, Serventi L (2021) Assessment of Pear juice and puree as a fermentation matrix for water Kefir. J Food Process Preserv 45. https:\/\/doi.org\/10.1111\/jfpp.15223","DOI":"10.1111\/jfpp.15223"},{"key":"10852_CR77","doi-asserted-by":"publisher","first-page":"3423","DOI":"10.1108\/bfj-01-2024-0001","volume":"126","author":"TP Singh","year":"2024","unstructured":"Singh TP, Verma AK, Rajkumar V et al (2024) Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage. Br Food J 126:3423\u20133440. https:\/\/doi.org\/10.1108\/bfj-01-2024-0001","journal-title":"Br Food J"},{"key":"10852_CR78","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1021\/acsfoodscitech.3c00441","volume":"4","author":"S Yadav","year":"2023","unstructured":"Yadav S, Mishra S, Pradhan RC (2023) Effect of fermentation with probiotic Lactiplantibacillus plantarum (MCC 2974) on quality characteristics and in vitro digestibility of finger millet milk. ACS Food Sci Technol 4:152\u2013160. https:\/\/doi.org\/10.1021\/acsfoodscitech.3c00441","journal-title":"ACS Food Sci Technol"},{"key":"10852_CR79","doi-asserted-by":"publisher","unstructured":"Dourou M, Economou C\u039d, Aggeli L et al (2021) Bioconversion of pomegranate residues into biofuels and bioactive lipids. https:\/\/doi.org\/10.1101\/2021.04.27.441664","DOI":"10.1101\/2021.04.27.441664"},{"key":"10852_CR80","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2020\/8831694","volume":"2020","author":"A Chawafambira","year":"2020","unstructured":"Chawafambira A, Sedibe MM, Mpofu A, Achilonu M (2020) Probiotic potential, iron and zinc bioaccessibility, and sensory quality of uapaca kirkiana fruit jam fermented with Lactobacillus rhamnosus yoba. International Journal of Food Science 2020:1\u201311. https:\/\/doi.org\/10.1155\/2020\/8831694","journal-title":"International Journal of Food Science"},{"key":"10852_CR81","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/molecules24010051","volume":"24","author":"Z Li","year":"2019","unstructured":"Li Z, Teng J, Lyu Y et al (2019) Enhanced antioxidant activity for Apple juice fermented with Lactobacillus plantarum ATCC14917. Molecules 24:1\u201312. https:\/\/doi.org\/10.3390\/molecules24010051","journal-title":"Molecules"},{"key":"10852_CR82","doi-asserted-by":"publisher","first-page":"3442","DOI":"10.1002\/fsn3.3334","volume":"11","author":"T Hu","year":"2023","unstructured":"Hu T, Gavahian M, Pradhan R et al (2023) Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines. Food Science & Nutrition 11:3442\u20133449. https:\/\/doi.org\/10.1002\/fsn3.3334","journal-title":"Food Science & Nutrition"},{"key":"10852_CR83","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12785","volume":"43","author":"W Bae","year":"2019","unstructured":"Bae W, Kim H, Kim K, Paik H (2019) Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613p on coagulase activity and growth of Staphylococcus aureus including methicillin-resistant strains. J Food Biochem 43:e12785. https:\/\/doi.org\/10.1111\/jfbc.12785","journal-title":"J Food Biochem"},{"key":"10852_CR84","doi-asserted-by":"publisher","first-page":"6488","DOI":"10.1021\/acs.jafc.6b04854","volume":"65","author":"E Valero-Cases","year":"2017","unstructured":"Valero-Cases E, Nuncio\u2010J\u00e1uregui N, Fern\u00e1ndez MJF (2017) Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices. J Agric Food Chem 65:6488\u20136496. https:\/\/doi.org\/10.1021\/acs.jafc.6b04854","journal-title":"J Agric Food Chem"},{"key":"10852_CR85","doi-asserted-by":"publisher","first-page":"203","DOI":"10.35219\/foodtechnology.2021.2.13","volume":"45","author":"HN Fadlillah","year":"2021","unstructured":"Fadlillah HN, Nuraida L, Sitanggang AB, Palupi NS (2021) Production of antioxidants through lactic acid fermentation: current developments and outlook. The Annals of the University Dunarea de Jos of Galati Fascicle VI \u2013 Food Technology 45:203\u2013228. https:\/\/doi.org\/10.35219\/foodtechnology.2021.2.13","journal-title":"The Annals of the University Dunarea de Jos of Galati Fascicle VI \u2013 Food Technology"},{"key":"10852_CR86","doi-asserted-by":"publisher","first-page":"85","DOI":"10.3390\/cosmetics10030085","volume":"10","author":"N Makhamrueang","year":"2023","unstructured":"Makhamrueang N, Raiwa A, Jiaranaikulwanitch J et al (2023) Beneficial bio-extract of Camellia sinensis var. Assamica fermented with a combination of probiotics as a potential ingredient for skin care. Cosmetics 10:85. https:\/\/doi.org\/10.3390\/cosmetics10030085","journal-title":"Cosmetics"},{"key":"10852_CR87","doi-asserted-by":"publisher","first-page":"7698","DOI":"10.3390\/molecules26247698","volume":"26","author":"L Engelhardt","year":"2021","unstructured":"Engelhardt L, P\u00f6hnl T, Neugart S (2021) Interactions of ascorbic acid, 5-caffeoylquinic acid, and quercetin-3-rutinoside in the presence and absence of iron during thermal processing and the influence on antioxidant activity. Molecules 26:7698. https:\/\/doi.org\/10.3390\/molecules26247698","journal-title":"Molecules"},{"key":"10852_CR88","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.102106","volume":"25","author":"Q Zhang","year":"2025","unstructured":"Zhang Q, Yan S, Luo Y et al (2025) Probiotics fermentation enhanced the bioactive properties of Gnaphalium affine water extract and improved regulation ability of gut microbiota. Food Chem X 25:102106. https:\/\/doi.org\/10.1016\/j.fochx.2024.102106","journal-title":"Food Chem X"},{"key":"10852_CR89","doi-asserted-by":"publisher","first-page":"423","DOI":"10.3390\/fermentation8090423","volume":"8","author":"C Hou","year":"2022","unstructured":"Hou C, Hsieh C, Huang Y et al (2022) Development of functional fermented dairy products containing Taiwan Djulis (Chenopodium formosanum koidz.) in regulating glucose utilization. Fermentation 8:423. https:\/\/doi.org\/10.3390\/fermentation8090423","journal-title":"Fermentation"},{"key":"10852_CR90","doi-asserted-by":"publisher","first-page":"2522","DOI":"10.3390\/nu13082522","volume":"13","author":"N Aparicio-Garc\u00eda","year":"2021","unstructured":"Aparicio-Garc\u00eda N, Mart\u00ednez-Villaluenga C, Fr\u0131\u0301as J et al (2021) A novel sprouted oat fermented beverage: evaluation of safety and health benefits for Celiac individuals. Nutrients 13:2522. https:\/\/doi.org\/10.3390\/nu13082522","journal-title":"Nutrients"},{"key":"10852_CR91","doi-asserted-by":"publisher","first-page":"2624","DOI":"10.1111\/ijfs.14174","volume":"54","author":"M Zhao","year":"2019","unstructured":"Zhao M, Zhang F, Zhang L et al (2019) Mixed fermentation of jujube juice (Ziziphus jujuba mill.) with L. rhamnosus GG and L. plantarum-1: effects on the quality and stability. Int J Food Sci Technol 54:2624\u20132631. https:\/\/doi.org\/10.1111\/ijfs.14174","journal-title":"Int J Food Sci Technol"},{"key":"10852_CR92","doi-asserted-by":"publisher","unstructured":"Ardali FR, Sharifan A, Mosavi SME et al (2022) Study on the rice milling by product extracted by subcritical water extraction and its fermented milk analogs. J Food Process Preserv 46. https:\/\/doi.org\/10.1111\/jfpp.17114","DOI":"10.1111\/jfpp.17114"},{"key":"10852_CR93","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2022.100535","volume":"17","author":"W Chen","year":"2023","unstructured":"Chen W, Xie C, He Q et al (2023) Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: a phenolic-based research. Food Chem X 17:100535. https:\/\/doi.org\/10.1016\/j.fochx.2022.100535","journal-title":"Food Chem X"},{"key":"10852_CR94","doi-asserted-by":"publisher","first-page":"982","DOI":"10.3390\/foods13070982","volume":"13","author":"C Ngamsamer","year":"2024","unstructured":"Ngamsamer C, Muangnoi C, Tongkhao K et al (2024) Potential health benefits of fermented vegetables with additions of Lacticaseibacillus rhamnosus GG and polyphenol vitexin based on their antioxidant properties and prohealth profiles. Foods 13:982. https:\/\/doi.org\/10.3390\/foods13070982","journal-title":"Foods"},{"key":"10852_CR95","doi-asserted-by":"publisher","unstructured":"Miranda RF, Silva JP, Machado A et al (2019) Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage. J Food Process Preserv 43. https:\/\/doi.org\/10.1111\/jfpp.14249","DOI":"10.1111\/jfpp.14249"},{"key":"10852_CR96","doi-asserted-by":"publisher","first-page":"1356","DOI":"10.1002\/ajh.26987","volume":"98","author":"HKv Siebenthal","year":"2023","unstructured":"Siebenthal HKv, Moretti D, Zimmermann MB, Stoffel NU (2023) Effect of dietary factors and time of day on iron absorption from oral iron supplements in iron deficient women. Am J Hematol 98:1356\u20131363. https:\/\/doi.org\/10.1002\/ajh.26987","journal-title":"Am J Hematol"},{"key":"10852_CR97","doi-asserted-by":"publisher","unstructured":"Gunec CB (2023) A mini review on the relationship between coffee and tea consumption and iron absorption in the gut \u2013 iron deficiency anemia. Japan J Clin Med Res 1\u20133. https:\/\/doi.org\/10.47363\/jjcmr\/2023(3)145","DOI":"10.47363\/jjcmr\/2023(3)145"},{"key":"10852_CR98","doi-asserted-by":"publisher","first-page":"145","DOI":"10.21776\/ub.ijhn.2022.009.02.4","volume":"9","author":"AD Kurniawati","year":"2022","unstructured":"Kurniawati AD, Kusuma TS, Winariyanti W, Putra DI (2022) Contribution of school canteen\u2019s snacks to the iron fulfillment in Malang high schools. Indones J Hum Nutr 9:145. https:\/\/doi.org\/10.21776\/ub.ijhn.2022.009.02.4","journal-title":"Indones J Hum Nutr"},{"key":"10852_CR99","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1038\/ejcn.2010.185","volume":"65","author":"M Harrington","year":"2010","unstructured":"Harrington M, Hotz C, Zeder C et al (2010) A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink. Eur J Clin Nutr 65:20\u201325. https:\/\/doi.org\/10.1038\/ejcn.2010.185","journal-title":"Eur J Clin Nutr"},{"key":"10852_CR100","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2011\/815194","volume":"2011","author":"JE Dutra-de-Oliveira","year":"2011","unstructured":"Dutra-de-Oliveira JE, Marchini JS, Lamounier JA, Nogueira-de\u2010Almeida CA (2011) Iron-fortified drinking water studies for the prevention of children\u2019s anemia in developing countries. Anemia 2011:1\u20135. https:\/\/doi.org\/10.1155\/2011\/815194","journal-title":"Anemia"},{"key":"10852_CR101","doi-asserted-by":"publisher","first-page":"1974","DOI":"10.1093\/nutrit\/nuac011","volume":"80","author":"R Ghosh","year":"2022","unstructured":"Ghosh R, Arcot J (2022) Fortification of foods with nano-iron: its uptake and potential toxicity: current evidence, controversies, and research gaps. Nutr Rev 80:1974\u20131984. https:\/\/doi.org\/10.1093\/nutrit\/nuac011","journal-title":"Nutr Rev"},{"key":"10852_CR102","doi-asserted-by":"publisher","first-page":"3847","DOI":"10.3390\/nu7053847","volume":"7","author":"G Aaron","year":"2015","unstructured":"Aaron G, Dror DK, Yang Z (2015) Multiple-micronutrient fortified non-dairy beverage interventions reduce the risk of anemia and iron deficiency in school-aged children in low-middle income countries: a systematic review and meta-analysis (I-IV). Nutrients 7:3847\u20133868. https:\/\/doi.org\/10.3390\/nu7053847","journal-title":"Nutrients"},{"key":"10852_CR103","doi-asserted-by":"publisher","unstructured":"Callista VMP, Rahmanto I, Qamar et al (2023) Synbiotic potential of probiotics Lactobacillus plantarum and inulin from dahlia tubers (Dahlia pinnata) and fortification of nano-fe as stunting management: future perspective in Indonesia. Int J Res Publ 131. https:\/\/doi.org\/10.47119\/ijrp1001311820235396","DOI":"10.47119\/ijrp1001311820235396"},{"key":"10852_CR104","doi-asserted-by":"publisher","first-page":"181","DOI":"10.3390\/foods9020181","volume":"9","author":"B Le","year":"2020","unstructured":"Le B, Anh P, Yang S (2020) Enhancement of the anti-inflammatory effect of mustard Kimchi on RAW 264.7 macrophages by the Lactobacillus plantarum fermentation-mediated generation of phenolic compound derivatives. Foods 9:181. https:\/\/doi.org\/10.3390\/foods9020181","journal-title":"Foods"},{"key":"10852_CR105","doi-asserted-by":"publisher","first-page":"3283","DOI":"10.1002\/jsfa.10272","volume":"100","author":"Y Zhou","year":"2020","unstructured":"Zhou Y, Wang R, Zhang Y et al (2020) Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation. J Sci Food Agric 100:3283\u20133290. https:\/\/doi.org\/10.1002\/jsfa.10272","journal-title":"J Sci Food Agric"},{"key":"10852_CR106","doi-asserted-by":"publisher","DOI":"10.1016\/j.biotechadv.2021.107763","volume":"49","author":"W Leonard","year":"2021","unstructured":"Leonard W, Zhang P, Ying D et al (2021) Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 49:107763. https:\/\/doi.org\/10.1016\/j.biotechadv.2021.107763","journal-title":"Biotechnol Adv"},{"key":"10852_CR107","doi-asserted-by":"publisher","first-page":"20","DOI":"10.3390\/fermentation7010020","volume":"7","author":"F Melini","year":"2021","unstructured":"Melini F, Melini V (2021) Impact of fermentation on phenolic compounds and antioxidant capacity of Quinoa. Fermentation 7:20. https:\/\/doi.org\/10.3390\/fermentation7010020","journal-title":"Fermentation"},{"key":"10852_CR108","doi-asserted-by":"publisher","first-page":"645","DOI":"10.3390\/antiox11040645","volume":"11","author":"V Ada\u0161kevi\u010di\u016bt\u0117","year":"2022","unstructured":"Ada\u0161kevi\u010di\u016bt\u0117 V, Ka\u0161konien\u0117 V, Bar\u010dauskait\u0117 K et al (2022) The impact of fermentation on bee pollen polyphenolic compounds composition. Antioxidants 11:645. https:\/\/doi.org\/10.3390\/antiox11040645","journal-title":"Antioxidants"},{"key":"10852_CR109","doi-asserted-by":"publisher","first-page":"303","DOI":"10.3390\/foods9030303","volume":"9","author":"D Balli","year":"2020","unstructured":"Balli D, Bellumori M, Pucci L et al (2020) Does fermentation really increase the phenolic content in cereals? A study on millet. Foods 9:303. https:\/\/doi.org\/10.3390\/foods9030303","journal-title":"Foods"},{"key":"10852_CR110","doi-asserted-by":"publisher","DOI":"10.1016\/j.btre.2022.e00768","volume":"36","author":"AS Eweys","year":"2022","unstructured":"Eweys AS, Zhao Y-S, Darwesh OM (2022) Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum. Biotechnol Rep (Amst) 36:e00768. https:\/\/doi.org\/10.1016\/j.btre.2022.e00768","journal-title":"Biotechnol Rep (Amst)"},{"key":"10852_CR111","doi-asserted-by":"publisher","first-page":"804","DOI":"10.1111\/1750-3841.14066","volume":"83","author":"R Podder","year":"2018","unstructured":"Podder R, Khan SM, Tar\u2019an B et al (2018) Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal. J Food Sci 83:804\u2013813. https:\/\/doi.org\/10.1111\/1750-3841.14066","journal-title":"J Food Sci"},{"key":"10852_CR112","doi-asserted-by":"crossref","unstructured":"Yulianti LE, Ekafitri R, Afifah N, Setiaboma W (2024) Sensory evaluation and iron content of fortified instant Bose corn. p 050016","DOI":"10.1063\/5.0183982"},{"key":"10852_CR113","doi-asserted-by":"publisher","first-page":"54","DOI":"10.29244\/jmpi.2019.6.54","volume":"6","author":"DR Adawiyah","year":"2019","unstructured":"Adawiyah DR, Muhandri T, Subarna S, Sugiyono1 S (2019) The effect of iron fortification using Fe-Sulfate, Fe-Fumarate and Na Fe EDTA on the sensory quality of processed wheat flour products. J Mutu Pangan Indones J Food Qual 6:54\u201362. https:\/\/doi.org\/10.29244\/jmpi.2019.6.54","journal-title":"J Mutu Pangan Indones J Food Qual"},{"key":"10852_CR114","doi-asserted-by":"publisher","first-page":"8","DOI":"10.29011\/2575-7091.100165","volume":"8","author":"PF Mdoe","year":"2023","unstructured":"Mdoe PF, Mduma E, Diosady LL (2023) Sensory evaluation of iron fortified tea. Food Nutr J 8:8\u201312. https:\/\/doi.org\/10.29011\/2575-7091.100165","journal-title":"Food Nutr J"}],"container-title":["Probiotics and Antimicrobial Proteins"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s12602-025-10852-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s12602-025-10852-4","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s12602-025-10852-4.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T03:41:20Z","timestamp":1783395680000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s12602-025-10852-4"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,22]]},"references-count":114,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,5]]}},"alternative-id":["10852"],"URL":"https:\/\/doi.org\/10.1007\/s12602-025-10852-4","relation":{},"ISSN":["1867-1306","1867-1314"],"issn-type":[{"value":"1867-1306","type":"print"},{"value":"1867-1314","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,22]]},"assertion":[{"value":"12 November 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"13 November 2025","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"22 November 2025","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare no competing interests.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing Interests"}}]}}