Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration.

Chemical profiling, antioxidant, and antimicrobial activity of spent coffee grounds aqueous extract and its use to enhance antioxidant, microbiological, and sensorial properties of shrimp under storage.

Some herbal teas contain antioxidant compounds that neutralize the free radicals involved in ageing processes and various diseases. Fermentation can increase the antioxidant activity in herbal teas due to the metabolic outputs of the microorganisms involved in the fermentation process. Aquilaria malaccencis is used to make teas in Indonesia and other countries and has been identified as demonstrating antioxidant properties. This study aimed to determine the characteristics of tea made from A. malaccencis leaves and fermented with Lactobacillus plantarum for 48 hours, 96 hours and 192 hours. The features investigated were antioxidant activity measured via DPPH assay and total phenol and flavonoid content measured spectrophotometrically. The fermentation results at 48, 96 and 192 hours were a pale yellow, sour aroma and sour taste and total lactic acid bacteria (LAB) content of 8.49 x 10 6 CFU/mL, 7.42 x 10 6 CFU/mL and 2.6 x 10 10 CFU/mL, respectively. Antioxidant activity (IC 50 ) at 48 hours was 439.444 µg/ml, at 96 hours was 235.309 µg/ml, and at 192 hours was 190.33 µg/ml. Total phenolic content (mg/g GAE) at 48 hours was 22.561, at 96 hours was 18.173, and at 192 hours was 21.14. Total flavonoid content (mg/g QE) at 48 hours was 1.901, at 96 hours was 1.938, and at 192 hours was 3.76. This research concluded that Lactobacillus plantarum as a starter for fermented tea made from Aquilaria malaccensis Lam. ( A. malaccensis ) leaves could produce appropriate characteristics for its functional food consumption. The best fermentation time was 192 hours, delivering an IC50 value of 190.33 ± 1.64 µg/ml, total phenol content of 36.346 mg/g GAE, and total flavonoid content of 3.876 ± 0.317 mg/g QE. Keywords: Tea fermentation, antioxidant activity, total phenolic content, total flavonoid content.

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Buffalo meat is naturally perishable, making it susceptible to spoilage due to its high moisture content and vulnerability to microbial contamination. Edible coatings have attracted attention as a packaging method that can prolong the shelf life of meat. The study aimed to examine the impact of a combination of Lepidium sativum mucilage (LS) coating and propolis extract (PE) on prolonging the shelf life of buffalo meat. The chemical characteristics (chemical compounds, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity, and cytotoxicity) and antimicrobial activity of the PE (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) were investigated. The effect of the PE on the cell wall of pathogenic bacteria was examined using a scanning electron microscope. Biological properties of LS (TPC, TFC, antioxidant activity and antimicrobial effect (pour plate method)) was investigated. Different concentrations of PE (0, 0.5, 1.5, and 2.5%) were added to the coating mixture containing LS, and their effects on extending the shelf life of buffalo meat samples stored at 4°C for 9 days were assessed. The PE included gallic acid, benzoic acid, syringic acid, 4–3 dimethoxy cinnamic acid, p-coumaric acid, myricetin, caffeic acid, luteolin, chlorogenic acid, and apigenin. The PE was determined to have a TPC of 36.67 ± 0.57 mg GAE/g and a TFC of 48.02 ± 0.65 mg QE/g. The extract’s radical scavenging activity ranged from 0 to 76.22% for DPPH radicals and from 0 to 50.31% for ABTS radicals. The viability of C115 HeLa cell was observed to be 94.14 μg/mL. The PE and LS, exhibited strong antimicrobial properties against pathogenic bacteria. The LS was determined to have a TPC of 15.23 ± 0.43 mg GAE/g and a TFC of 11.51± 0.61 mg QE/g. The LS was determined to have a DPPH of 429.65 ± 1.28 μg/mL and a ABTS of 403.59 ± 1.46 μg/mL. The microbiological analysis revealed that the LS+2.5%PE treatment was the most effective in inhibiting the growth of total viable count (6.23 vs. 8.00 log CFU/g), psychrotrophic bacteria count (3.71 vs. 4.73 log CFU/g), coliforms count (2.78 vs. 3.70 log CFU/g), and fungi count (2.39 vs. 3.93 log CFU/g) compared to the control sample. The addition of PE to the edible coating also demonstrated a concentration-dependent effect on preserving the moisture, pH, color, and hardness of the buffalo meat. Sensory evaluation results suggested that incorporating PE into the edible coating extended the shelf life of buffalo meat by three days. In the second stage of this paper, this investigation employed two distinct forecasting methodologies: the Radial Basis Function (RBF) and the Support Vector Machine (SVM), to predict a range of quality indicators for coated meat products. Upon comparison, the RBF model exhibited a higher level of accuracy, showcasing its exceptional capacity to closely match the experimental outcomes. Therefore, this type of food coating, renowned for its strong antimicrobial properties, has the potential to effectively package and preserve perishable and delicate food items, such as meat.

Objectives: We studied the chemical compositions of their extracts and their applicability as cosmetic ingredients. Methods/Statistical Analysis: The current work was designed to set up analytical methods in order to analysis the components and the antimicrobial and anti-oxidative effects of commercially available essential oils obtained from different companies. These investigations were the study of antimicrobial activities of four Lavender oils and four Eucalyptus oils against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albican. The chemical composition of their oils obtained from four different samples was evaluated using the GC-MS. Findings: Lavender essential oils (Lavandula angustifolia) had much more intensive antimicrobial effects against Escherichia coli and Pseudomonas aeruginosa. Both the lavender and eucalyptus oils had a high antimicrobial effect against Candida albicans. Also, four essential oils from each of lavender and eucalyptus had anti-oxidative effects. The scientifically based properties of Lavender oils include their antioxidative and antimicrobial attributes. It was revealed that linalool and linalyl acetate which are the chemical components of lavender oils are more excellent than the1,8-cineole component of lavender oils in terms of anti-oxidative and antimicrobial activities. It was also identified that other minor chemical components of essential oils make a contribution to synergic effects. These results suggest that the content of each of major components of lavender and eucalyptus essential oils is different. As the four kinds of each of lavender and eucalyptus are all different in the content of major components and in the effect of their anti-oxidative and antimicrobial activities, it is essential to analyze these components and evaluate the content of each major component. Improvements/Applications: The antimicrobial and anti-oxidative activity of lavender and eucalyptus oils prevents cosmetic products from being contaminated, cures skin infection, and soothes the broken or inflamed skin.

Jicama is a source of phenolic compounds that function as antioxidants. However, the presence of polyphenol oxidase and naturally bound phenolic compounds limits its antioxidant potential. Fermentation is one method to enhance the antioxidant potential of jicama. This study investigates the growth of lactic acid bacteria (LAB), pH, total titratable acidity (TTA), total phenolic content (TPC), and antioxidant activity of jicama extract (Pachyrhizus erosus) using L. plantarum B1765 as a starter culture which was fermented for 2, 12, 24, and 36 hours at 37°C. Total LAB is measured using the whole plate count technique, pH using a pH meter, TTA by acid-base titration, TPC using the Folin-Ciocalteu method, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method represented by IC50. The fermentation duration of jicama extract increased the growth of LAB to 108 CFU/mL and reached its optimum at 12 hours. However, reducing pH, increasing TTA to 0.223%, increasing TPC, and antioxidant activity still occur up to 36 hours of fermentation. Antioxidant activity was classified as vital. Duration of fermentation increased the growth of total LAB until the defined time, secreted β-glucosidase and inulinase enzymes, and also produced acid as their metabolism product, which hydrolyzed the glycoside bond and reduced pH, both act to free phenolic and increased antioxidant activity. This product has met Indonesian National Standards for beverage-fermented types and could be an antioxidant agent.

Background and Aim: Stingless bees are generally found in tropical countries, including Indonesia. In West Sumatra, stingless bees are known as Galo-galo, consist of several species with different characteristics; however, the properties of honey produced by stingless bees have not yet been explored. This study aimed to determine the physicochemical, antioxidant, and antimicrobial activities as well as the microbiota profile of stingless bee honey from the bee species Heterotrigona itama, Geniotrigona thoracica, Tetrigona melanoleuca, and Tetrigona binghami that are intensively developed in West Sumatra, Indonesia. Materials and Methods: Honey produced by the stingless bee species H. itama, G. thoracica, T. melanoleuca, and T. binghami originating in West Sumatra was examined in the present study. The physicochemical properties (Association of Official Analytical Chemists), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl technique), total phenols (Folin- Ciocalteu method), antimicrobial activity (Agar-Well diffusion test), total lactic acid bacteria, and microbiota diversity were measured in stingless bee honey samples. Results: Stingless bee species significantly affected the physicochemical properties, antioxidant activity, total phenolic content, antimicrobial activity, and total lactic acid bacteria (p = 0.05), except for the crude fiber content. The carbohydrate profiles of honey produced by H. itama and T. binghami were dominated by monosaccharides, whereas those of honey from T. melanoleuca and G. thoracica were dominated by disaccharides. In terms of antioxidant activity (half maximal inhibitory concentration [IC50] value), there were no significant differences (p > 0.05) between honey from H. itama, T. melanoleuca, and T. binghami, but there were significant differences (p > 0.05) between honey from G. thoracica. The honey of G. thoracica and T. melanoleuca had the highest total phenolic content (65.65 ± 14.00 and 69.78 ± 8.06, respectively). In addition, honey from the four stingless bee species showed antimicrobial activity against the pathogenic bacteria Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. From the principal co-ordinate analysis (PCoA) results, it can be concluded that the microbiota profiles of the four stingless bee honey samples differed. Conclusion: The results showed that honey from H. itama, G. thoracica, T. melanoleuca, and T. binghami has different physicochemical characteristics, antioxidant activity, antimicrobial activity, and microbiota diversity. By knowing the content of this stingless bee honey, the results of this study can be used as information that this stingless bee honey has the potential as a functional food that is beneficial for health. Keywords: antimicrobial, antioxidant activity, microbiota, physicochemical, stingless bee.

Caspian Sea yoghurt has lower acidity and is thicker than common yoghurt. Caspian Sea yoghurt contains probiotic bacteria that improve the balance of intestinal microflora. This research aimed to determine the antioxidant activity of Caspian sea yoghurt enriched with two different herbs, ginger and sappanwood, at concentrations of 5, 10 and 15% w/v. The pH, total phenol, antioxidant, total LAB, and antibacterial activity of the enriched yoghurt were measured to determine the best of the two products. The results showed that the enrichment of the yoghurt with sappanwood and ginger extracts increased lactic acid bacteria (LAB) growth compared with the control (yoghurt without plant extracts). Further analysis showed that the product that contains 15% sappanwood extract was judged to be the best formulation with a pH of 5.01 and a total LAB of 3.78 x 107 CFU/mL. It also exhibited antibacterial activity against B. cereus and E. Coli with zones of inhibition of 8.00 mm and 8.39 mm, respectively. The total phenol content was 5.48 mg GAE/g of the sample and 50.08% antioxidant activity. In conclusion, Caspian sea yoghurt enriched with herbs showed increased antioxidant and antibacterial activities and may have better potential in health maintenance.

Moringa stenopetala is a socioeconomic valued tree that is widely available and cultivated in Southern part of Ethiopia. The leaves have been traditionally used as a food source with high nutritional and medicinal values. The present work was carried out to evaluate the effect of thermal treatment on the total phenolic content, total flavonoid content, antioxidant activities and α-amylase inhibition of aqueous leaf extracts obtained from M. stenopetala during maceration and different decoction time interval (5, 10 and 15 min). The total phenolic and flavonoid contents were determined by the Folin-ciocalteu and aluminum chloride methods, respectively whereas antioxidant activities were determined by 2,2-diphenyl-1-picryl-hydrazyl(DPPH) radical scavenging, reducing power, phosphomolybdenum and ferrous ion chelating assays and α-amylase inhibition potential was determined using 3,5-dinitrosalicylic acid method. Total phenolic and total flavonoid contents ranged from 34.35 ± 1.06 to 39.47 ± 1.33 mgGAE/g and 10.44 ± 0.61 to 20.36 ± 0.93 mgQRE/g, respectively. Decoction for 10 min extract showed ferrous ion chelating (92.52 ± 0.17 %), DPPH radical scavenging (91.52± 0.59 %), α-amylase inhibition (69.06 ± 0.14%), ferric reducing power (0.765 ± 0.14) and total antioxidant activity (0.329 ± 0.32), respectively. DPPH, reducing power, total antioxidant and α-amylase inhibition activities showed positive linear correlation (R2=0.853, R2= 0.857 , R2= 0.864 and R2=0.930), respectively with total phenolic content but ferrous ion chelating activity were found to be weakly correlated (R2=0.481). Based on present investigation, it could be concluded that major lose of total phenolic content, antioxidant and α-amylase inhibition activities of the crude leaf extracts of M. stenopetala leaves were observed at decoction time for 15 min. Therefore, to maintain the total phenolic content, antioxidant and α-amylase inhibition activities of leaves, cooking practice should be at the optimum decoction time (5-10 min). Key words: Moringa stenopetala, antioxidant, total phenolic content, α-amylase inhibition.

The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L) during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P<0.05) between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB), but no interaction effect on viscosity. The types of yogurt significantly affected (P<0.05) aw, total titrable acid (TTA), total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage.

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

This study investigated the antioxidant properties and topical cream formulation of Lavandula angustifolia L. (lavender) essential oil, with a specific focus on samples cultivated in Mardan, Pakistan. Essential oil was extracted using steam distillation and characterized via Gas Chromatography–Mass Spectrometry (GC–MS), revealing linalool (35.2%) and linalyl acetate (30.8%) as the major constituents. The antioxidant activity was evaluated using the DPPH radical scavenging assay, demonstrating strong dose-dependent inhibition with an IC₅₀ value of 47 µg/mL. A herbal cream incorporating 3% lavender essential oil was formulated and tested for physical characteristics (pH 5.8, viscosity 1500 cP) and antioxidant retention (68.5% inhibition). Stability studies conducted over 3 months under different storage conditions (room temperature, 4°C, and 40°C) confirmed that the cream remained stable in terms of pH, viscosity, and physical appearance, except for minor changes at 40°C. These findings validate the therapeutic potential of L. angustifolia essential oil as a natural antioxidant and support its use in the development of skin-friendly herbal cosmetic formulations. The study also highlights the potential of Mardan as a viable region for lavender cultivation and essential oil production.

The present research describes the components of the lavender (Lavandula angustifolia) plant extract. Lavender is a shrub native from Mediterranean region and belongs to the family Lamiaceae1. The scientifical literature2,3 detailed the fact that lavender flowers content anthocyanins, polyphenols, flavonoids, sugars, minerals, and tannins and essential oil (approx. 3%), which have a lot of health benefits (antioxidant, antibacterial, antimicrobial properties)4,5, due to their components. Also, lavender oil is one of the most valuable aromatherapy oils, its anti-bacterial and anti-fungal activities due to his main components (linalool, geraniol, eucalyptol, etc)6,7. The aim of our study was to characterize qualitative (tannins, saponins, alkaloids) and quantitative (polyphenols, flavonoids, anthocyanins) screening for phytochemical compounds and antioxidant activity of the ethanolic and hydroalcoholic extracts obtained from lavender flowers at 2 different temperatures (20&deg;C and 45&deg;C) using ultrasound bath. The samples were analyzed by FTIR and UV-VIS techniques. The antioxidant activity was evaluated using DPPH method. The antioxidant activity of hydroalcoholic extracts shows higher results than ethanolic extracts, regardless of the extraction temperature used. The antimicrobial activity of lavender extract was demonstrated on Candida albicans, Escherichia coli and Staphylococcus aureus. The results indicated the fact that for E. coli and C. albicans extracts 1 and 3 proven similar efficiency, but higher by spot application than disc. REFERENCES Composition, biological properties and therapeutic effects of lavender (Lavandula angustifolia L.). A review, R. PRUSINOWSKA, K.B. ŚMIGIELSKI, vol. 60, no. 2, Herba Polonica, pag. 57-66, 2014. Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill. Guo, P. Wang, Molecules, vol. 25, no. 5541, 14 pp, 2020. Lavandula Essential Oils: A Current Review of Applications in Medicinal, Food, and Cosmetic Industries of Lavender, R. Wells, F. Truong, A.M. Adal, L.S. Sarker, S.S. Mahmoud, vol. 13, no. 10, pag 1403 &ndash; 1417, 2018. Anti-infammatory efect of lavender (Lavandula angustifolia Mill.) essential oil prepared during diferent plant phenophases on THP-1 macrophages E. Pandur, A. Balatin&aacute;cz, G. Micalizzi, L. Mondello, A. Horv&aacute;th, K. Sipos, G. Horv&aacute;th, BMC Complementary Medicine and Therapies, vol. 21, no. 287, 17 pp, 2021. Toxicity assessment of Lavandula officinalis extracts in Brine Shrimp (Artemia salina), W.L. Braguini, B.B. Alves, N.V. Pires, TOXICOLOGY MECHANISMS AND METHODS, 4 pp, 2019. Phytochemical Screening and Antidermatophytic Activity of Lavender Essential Oil from Saudi Arabia, S. Khayyat, M. Al-Kattan, N. Basudan, International Journal of Pharmacology, vol. 14, no. 6, pag. 802-810, 2018. Chemical Composition of Two Different Lavender Essential Oils and Their Effect on Facial Skin Microbiota, Białoń, T. Krzyśko-Łupicka, E. Nowakowska-Bogdan, P.P. Wieczorek, Molecules, vol. 24, no. 18: 3270, 17 pp, 2019.

Simple SummaryEssential oils can stimulate the growth and functioning of the body, which translates into both chickens’ health and enhanced production parameters. Given the increasing restrictions imposed on poultry production in terms of food safety, it seems appropriate to look for the use of new, natural substances to be applied in poultry production. The article presents the results of the study of lavender essential oil in this context, with a particular focus on its antimicrobial and immunostimulatory properties. The purpose of the study was to determine the influence of lavender essential oil (added to drinking water at concentrations of 0.4 mL/L) on the production parameters and selected blood parameters in broiler chickens and to assess the lavender oil in vitro reaction combined with a commercial antibiotic, enrofloxacin, against Escherichia coli. The results of the experiment showed that the lavender essential oil exerts antimicrobial and antioxidant activity and it also showed a positive effect on the production results of broiler chickens.Biological activity of lavender essential oil is a property that can potentially find an application in poultry nutrition. Nowadays, the use of bioactive compounds is encouraged in many areas of industry and agriculture, since these substances have similar properties as withdrawn antibiotic growth promoters. Additionally, antibiotic resistance bacteria are one of the most important current threats to animal health. The purpose of the study was to determine the influence of lavender essential oil on the production parameters and blood parameters in broiler chickens and to assess the lavender oil’s in vitro reaction in a combination with enrofloxacin towards Escherichia coli. One-day-old non-sexed chicks (Ross 308) were divided into three experimental groups, each consisting of 100 individuals (five replicate of 20 boiler chicken each). The chickens in the control group received drinking water with no addition of lavender essential oil. In the experimental groups, lavender oil was added to the drinking water at a concentration of 0.4 mL/L, in the LEO1–42 from 1 to 42 days of age and the LEO22–42 group from the 22 to 42 days of age. The chickens’ body weight, feed consumption, water consumption, deaths and elimination due to health reasons were determined in the experiment. On day 42 of the chickens’ lives, blood samples were collected based on which selected parameters were identified. An in vitro experiment of lavender oil in combination with enrofloxacin was investigated with a checkerboard method. The results of the experiment showed the antimicrobial and antioxidant activity of lavender essential oil and its positive effect on the production results of broiler chickens. The study results proved that the addition of lavender oil positively impacted the chickens’ final body weight and feed conversion ratio (p < 0.01). No differences were observed between the groups for water consumption, death rate and the examined biochemical and immunological blood serum indices. Lavender essential oil was demonstrated to increase the blood serum’s total antioxidant status. A synergistic reaction in vitro was observed for lavender oil combined with enrofloxacin against resistant strains of Escherichia coli. Based on our study, a health-promoting effect of adding LEO to water for broiler chickens was found. Moreover, in vitro studies indicate a significant effect of lavender essential oil on the inhibition of the resistant strains of Escherichia coli growth and synergistic reaction with enrofloxacin.

Green tea (GT) is a traditional beverage widely recognized for its health benefits. Fermentation of GT may offer additional advantages over unfermented GT by altering bioactive compounds, enhancing antioxidant activity, and promoting digestive health. The probiotic strain Lacticaseibacillus paracasei HII01 has previously shown multiple biological benefits. In this study, we aimed to optimize GT fermentation conditions to increase total phenolic content (TPC) and antioxidant activity. A Central Composite Design (CCD) with Response Surface Methodology (RSM) was applied to evaluate and optimize key fermentation parameters systematically. GT fermentation was performed using different concentrations of starter and sugar at 37 °C for 14 days, and changes in TPC and antioxidant capacity were assessed. The optimum condition for the kinetic analysis of changes in TPC, antioxidant capacity, pH, total acidity, reducing sugar, total microbial load, and representative phytochemicals has been selected. The results showed that the TPC and antioxidant capacity of fermented GT gradually increased. During fermentation, a gradual decline in pH was observed, accompanied by a corresponding increase in total acidity. The reducing sugar and total lactic acid bacteria (LAB) content increased until day 3, after which they decreased gradually. After day 21, no live LAB was detected, and no pathogens were detected throughout the fermentation. The changes in phytochemicals were correlated with the antioxidant activities of fermented GT. The study identified 15% starter and 6% sugar as the optimal conditions for producing high-quality fermented GT at 37 °C. Further studies on changes in the aroma compounds, flavor, and consumer acceptability of fermented GT are required. Since the probiotic used here has been reported to benefit humans, in vitro and in vivo studies using the HII01-mediated fermented GT may provide insights into its versatility in managing various diseases and disorders.