Вестник МГТУ, 2026, Т. 29, № 3.

de Oliveira, S. D., Araujo, C. M., da Silva Campelo Borges, G., dos Santos Lima, M. et al. 2020. Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. LWT, 134. Article number: 110200. DOI : https://doi.org/10.1016/j.lwt.2020.110200. Di Cagno, R., Filannino, P., Cantatore, V., Polo, A. et al. 2020. Design o f potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. International Journal o f Food Microbiology, 323. Article number: 108591. DOI : https://doi.org/10.1016/jijfoodmicro.2020.108591. Dong, L., Qin, C., Li Y., Wu, Z. et al. 2022. Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota. Food Bioscience, 50, Part A. Article number: 101946. DOI : https://doi.org/ 10.1016/j.fbio.2022.101946. Dulf, F. V., Vodnar, D. C., Dulf, E.-H. 2023. Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with y-linolenic acid, carotenoid pigments and phenolic antioxidants. Food Research International, 173, Part 2. Article number: 113448. DOI : https://doi.org/10.1016/ j.foodres.2023.113448. ErogluF, E., Sanlier, N. 2023. Effect o f fermented foods on some neurological diseases, microbiota, behaviors: Mini review. Critical Reviews in Food Science and Nutrition, 63(26), pp. 8066-8082. DOI: https://doi.org/ 10.1080/10408398.2022.2053060. Fahey, J. W., Kensler, T. W. 2021. Phytochemicals: Do they belong on our plate for sustaining healthspan? Food Frontiers, 2, pp. 235-239. DOI : https://doi.org/10.1002/fft2.81. Fan, D., Liu, X., Shen, Z., Wu, P. et al. 2023. Cell signaling pathways based on vitamin C and their application in cancer therapy. Biomedicine & Pharmacotherapy, 162. Article number: 114695. DOI : https://doi.org/ 10.1016/j.biopha.2023.114695. Gaglio, R., Pescuma, M., Madrid-Albarran, Y., Franciosi, E. et al. 2021. Selenium bio-enrichment o f mediterranean fruit juices through lactic acid fermentation. International Journal o f Food Microbiology, 354. Article number: 109248. DOI : https://doi.org/10.1016/j.ijfoodmicro.2021.109248. Gao, B., Wang, J., Wang, Y., Xu, Z. et al. 2022. Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations o f blueberry juice phenolics. Food Control, 133. Article number: 108603. DOI : https://doi.org/10.1016/jfoodcont.2021.108603. Girotto, O. S., Furlan, O. O., Moretti Junior, R. C., Goulart, R. A. et al. 2025. Effects o f apples (Malus domestica ) and their derivatives on metabolic conditions related to inflammation and oxidative stress and an overview of by-products use in food processing. Critical Reviews in Food Science and Nutrition, 65(19), pp. 3785-3816. DOI: https://doi.org/10.1080/10408398.2024.2372690. Goodarzi, R., Sabzian, K., Shishehbor, F., Mansoori, A. 2019. Does turmeric/curcumin supplementation improve serum alanine aminotransferase and aspartate aminotransferase levels in patients with nonalcoholic fatty liver disease? A systematic review and meta-analysis of randomized controlled trials. Phytotherapy Research, 33, pp. 561-570. DOI : https://doi.org/10.1002/ptr.6270. Grujovic, M. Z., Mladenovic, K. G., Semedo-Lemsaddek, T., Laranjo, M. et al. 2022. Advantages and disadvantages o f non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Comprehensive Reviews in Food Science and Food Safety, 21, pp. 1537-1567. DOI: https://doi.org/10.1111/1541-4337.12897. Gulsunoglu-Konuskan, Z., Kilic-Akyilmaz, M. 2022 Microbial bioconversion of phenolic compounds in agro­ industrial wastes: A review of mechanisms and effective factors. Journal o f Agricultural and Food Chemistry, 70(23), pp. 6901-6910. DOI : https://doi.org/10.1021/acs.jafc.1c06888. Hajar-Azhari, S., Daud, N., Muhialdin, B. J., Joghee, N. et al. 2023. Lacto-fermented garlic sauce improved the quality and extended the shelf life o f lamb meat under the chilled condition. International Journal o f Food Microbiology, 395. Article number: 110190. DOI: https://doi.org/10.1016/jijfoodmicro.2023.110190. Han, Y., Du, J. 2023. A comparative study of the effect o f bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. FoodMicrobiology, 111. Article number: 104195. DOI : https://doi.org/ 10.1016/j.fm.2022.104195. Ibarruri, J., Cebrian, M., Hernandez, I. 2021. Valorisation o f fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production. Journal o f Environmental Management, 281. Article number: 111901. DOI : https://doi.org/10.1016/jjenvman.2020.111901. Ishii, T., Warabi, E., Mann, G. E. 2022. Mechanisms underlying Nrf2 nuclear translocation by non-lethal levels of hydrogen peroxide: P38 MAPK-dependent neutral sphingomyelinase2 membrane trafficking and ceramide/PKCZ/CK2 signaling. Free Radical Biology and Medicine, 191, pp. 191-202. DOI : https://doi.org/ 10.1016/j.freeradbiomed.2022.08.036. Jastrz^bska, A., Kmieciak, A., Brzuzy, K., Gralak, Z. et al. 2023. Determination o f selected biogenic amines in fermented vegetables juices. Food Control, 154. Article number: 109980. DOI : https://doi.org/10.1016/ j.foodcont.2023.109980.

RkJQdWJsaXNoZXIy MTUzNzYz