{"id":236192,"date":"2026-04-14T11:39:07","date_gmt":"2026-04-14T09:39:07","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/puree-di-mandarino-nano-gli-effetti-benefici-della-fermentazione\/"},"modified":"2026-04-14T11:47:35","modified_gmt":"2026-04-14T09:47:35","slug":"dwarf-mandarin-puree-the-benefits-of-fermentation","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/dwarf-mandarin-puree-the-benefits-of-fermentation\/","title":{"rendered":"Dwarf mandarin puree: the benefits of fermentation"},"content":{"rendered":"\n<p>The aim of a <strong>recent study<\/strong> conducted by a <strong>group of Chinese researchers<\/strong> (Liu et al., 2025) was to evaluate the <strong>effects of fermentation<\/strong> with a native probiotic strain of <strong>Pichia terricola<\/strong> on the quality of <strong>dwarf mandarin purees<\/strong>.<\/p>\n\n\n\n<p>The <strong>results <\/strong>indicate that the selected microorganism is able to dynamically regulate the <strong>ratio of organic acids to sugars<\/strong> in the product during the various stages of processing. Furthermore, it was observed that fermentation <strong>significantly increased the release of free and bound phenols in the treated samples<\/strong>, with total phenol and flavonoid contents increasing by 50.51% and 106.59%, respectively, compared to the unfermented product.<\/p>\n\n\n\n<p>As a result, <strong>the antioxidant capacity of the treated purees increased <\/strong>by 15.20%, 56.94%, and 148.19%, as measured by the DPPH, ABTS, and CUPRAC methods, respectively. The <strong>ability to inhibit \u03b2-amylase, \u03b2-glucosidase, and pancreatic lipase increased <\/strong>by 38.60%, 27.34%, and 18.14%, respectively.<\/p>\n\n\n\n<p>The increased activity of five enzymes produced by the probiotic microorganism and its metabolites alters the product&#8217;s microstructure, manifesting as increased porosity and a weakened structure. This facilitates the release and conversion of phenolic compounds, influencing their composition and content.<\/p>\n\n\n\n<p><strong>In summary<\/strong>, the study concludes that the proposed process significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a benchmark for the industry.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Riferimenti bibliografici<\/strong>: S. Liu et al., Journal of Food Biochemistry, 2025, 1-15.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A study concluded that fermentation with a probiotic indigenous strain of Pichia terricola significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a reference for the mandarin industry<\/p>\n","protected":false},"author":3836,"featured_media":236191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21460,21426],"tipologia":[],"coauthors":[20682],"class_list":["post-236192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-dwarf-mandarin-puree","tag-fermentation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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