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The effects of different lactic acid bacteria fermentation and in vitro digestion on the physicochemical properties, bioactive substances, antioxidant capacity, and volatile organic compounds of walnut milk
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DOI：10.1016/j.fufo.2026.101138.png)
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Abstract
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• Comparing Different Lactobacillus Fermented Walnut Milk. • LR strains further enhance the antioxidant capacity of walnut milk. • LB and LPC enhance lactic acid and amino acid production more effectively. • LP demonstrates outstanding performance in the conversion of phenolic compounds. • Fermentation significantly enhances the bioavailability of active ingredients after digestion.
Keywords:
Walnut milk
Lactic acid bacteria
Antioxidant capacity
Volatile compounds
Digestibility
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