{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:46:19Z","timestamp":1760121979606,"version":"build-2065373602"},"reference-count":29,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,27]],"date-time":"2023-01-27T00:00:00Z","timestamp":1674777600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"]}]},{"name":"Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior","award":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"]}]},{"name":"DL 57\/2016-Norma transit\u00f3ria","award":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"]}]},{"name":"\u201cSupport Program for Training and Technical-Scientific Update of Teaching Staff of ESS-P.Porto\u201d","award":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"],"award-info":[{"award-number":["UIDB\/50006\/2020","UIDP\/50006\/2020","ESS\/PR-23\/2019","ESS\/PR-5\/2020","ESS\/P-20\/2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with G. oxydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 \u00b1 0.02 \u00b5g gallic acid equivalents mL\u22121) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.<\/jats:p>","DOI":"10.3390\/fermentation9020124","type":"journal-article","created":{"date-parts":[[2023,1,30]],"date-time":"2023-01-30T01:33:37Z","timestamp":1675042417000},"page":"124","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9804-6626","authenticated-orcid":false,"given":"Mariana","family":"Leit\u00e3o","sequence":"first","affiliation":[{"name":"Pharmacy Faculty, University of Salamanca, 37007 Salamanca, Spain"},{"name":"Research Centre on Health and Environment, Department of Pharmacy, School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"},{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"}]},{"given":"Beatriz","family":"Ferreira","sequence":"additional","affiliation":[{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"}]},{"given":"Beatriz","family":"Guedes","sequence":"additional","affiliation":[{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"},{"name":"Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"given":"Daniela","family":"Moreira","sequence":"additional","affiliation":[{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9060-577X","authenticated-orcid":false,"given":"Pablo A.","family":"Garc\u00eda","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Pharmaceutical Chemistry Section, Faculty of Pharmacy, IBSAL, University of Salamanca, 37007 Salamanca, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3481-5809","authenticated-orcid":false,"given":"Luisa","family":"Barreiros","sequence":"additional","affiliation":[{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"},{"name":"LAQV, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"given":"Patr\u00edcia","family":"Correia","sequence":"additional","affiliation":[{"name":"Research Centre on Health and Environment, Department of Pharmacy, School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"},{"name":"School of Health, Polytechnic Institute of Porto, 4200-072 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bell, V., Ferr\u00e3o, J., and Fernandes, T. 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