{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["14(24)"],"submitter":["Torreggiani A"],"pubmed_abstract":["Due to its appealing composition, grape pomace (GP), the major by-product of the wine industry, could be considered an ideal candidate for innovative functional foods development. In this study, a rice/GP-yogurt alternative, also known as gurt, fermented with selected lactic acid bacteria, was designed. An extensive characterization of the gurts led to the selection of the one fermented with <i>Lactiplantibacillus plantarum</i> T0A10. The strains showed good pro-technological performances (fast acidification and growth up to 9 log cfu/g in the specific plant-based composite substrate), as well as the ability to increase DPPH radical scavenging activity compared to the unfermented control (57% against 40%). Then, an in-depth focus on the effect of fermentation on phenolic compounds and thei"],"journal":["Foods (Basel, Switzerland)"],"pagination":["4294"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12732341"],"repository":["biostudies-literature"],"pubmed_title":["Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes."],"pmcid":["PMC12732341"],"pubmed_authors":["Verni M","Gomez-Caravaca AM","Rizzello CG","Mondadori G","Verardo V","Pinto D","Caponio M","Torreggiani A"],"additional_accession":[]},"is_claimable":false,"name":"Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes.","description":"Due to its appealing composition, grape pomace (GP), the major by-product of the wine industry, could be considered an ideal candidate for innovative functional foods development. In this study, a rice/GP-yogurt alternative, also known as gurt, fermented with selected lactic acid bacteria, was designed. An extensive characterization of the gurts led to the selection of the one fermented with <i>Lactiplantibacillus plantarum</i> T0A10. The strains showed good pro-technological performances (fast acidification and growth up to 9 log cfu/g in the specific plant-based composite substrate), as well as the ability to increase DPPH radical scavenging activity compared to the unfermented control (57% against 40%). Then, an in-depth focus on the effect of fermentation on phenolic compounds and thei","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Dec","modification":"2026-05-27T03:17:25.263Z","creation":"2026-05-27T03:11:40.224Z"},"accession":"S-EPMC12732341","cross_references":{"pubmed":["41465000"],"doi":["10.3390/foods14244294"]}}