Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different
industries. However, its future application in the food area is one of the most promising …

Background Yacon roots contain remarkable amounts of prebiotic fructans and rare
antioxidant phenolics. Plant-based foods present a short shelf-life. In the case of yacon …

In this work, deep eutectic solvents (DES-based menthol and cholinium chloride) and the
ethanol, temperature, and times were selected to extract bioactive compounds from the …

In this study, Lactobacillus plantarum strains, namely 70810, B1-6, and ZR were used to
confirm the synergetic effects of co-inoculation with Lactobacillus and Rhizopus oryzae on …

Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon
roots. Lactobionic acid has been studied as a food functional acidifier, although still without …

Yacon is a prebiotic food, rich in insoluble fibers, however, highly perishable because of its
high moisture content and unstable coloration after peeling, due to enzymatic browning. To …

Lactobionic acid (LBA) is a novel antibacterial agent that has attracted much interest in
recent years. However, the study on the antibacterial effect of LBA on spoilage bacteria is …

Yacon (Smallanthus sonchifolius) is a plant, with South American origin, whose roots
received the designation of functional food due to fructan-type sugars and phenolics in its …

Enzymes produced by white rot fungi are involved in the synthesis of secondary metabolites
with valuable biotechnological properties. One of these metabolites is lactobionic acid …

Staphylococcus aureus is a common pathogenic microorganism that causes foodborne
diseases. Lactobionic acid (LBA) is a natural polyhydroxy acid widely used in the food …