Research on Improving Value-Added Processing of Jaboticaba

This research will use food fermentation technology and supercritical extrac- tion technology to enhance the value-added application of the active ingredi- ents of Jaboticaba. The results showed that the bioactive component content of samples after value-added fermentation and extraction was 19.86% to 69.30% higher than that of fresh fruit. In the analysis of antioxidant activity, it was found that the ability to scavenge free radicals was higher than that of fresh fruits. The total...