Avery JC, Hoffmann PR (2018) Selenium, selenoproteins and immunity. Nutrients 10(9):1203. https://doi.org/10.3390/nu10091203

Article  CAS  PubMed  PubMed Central  Google Scholar 

Sullivan D, Zywicki R, Yancey M (2013) Method for the determination of total selenium in a wide variety of foods using inductively coupled plasma/mass spectrometry. J AOAC Int 96(4):786–794. https://doi.org/10.5740/jaoacint.12-389

Article  CAS  PubMed  Google Scholar 

Chen N, Yao P, Zhang W, Zhang Y, Xin N, Wei H, Zhang T, Zhao C (2022) Selenium nanoparticles: enhanced nutrition and beyond. Crit Rev Food Sci Nutr 63(33):12360–12371. https://doi.org/10.1080/10408398.2022.2101093

Article  CAS  PubMed  Google Scholar 

Bhattacharjee A, Basu A, Bhattacharya S (2019) Selenium nanoparticles are less toxic than inorganic and organic selenium to mice in vivo. The Nucleus 62:259–268. https://doi.org/10.1007/s13237-019-00303-1

Article  Google Scholar 

Chen Z, Lu Y, Dun X, Wang X, Wang H (2023) Research progress of selenium-enriched foods. Nutrients 15(19):4189. https://doi.org/10.3390/nu15194189

Article  CAS  PubMed  PubMed Central  Google Scholar 

Zambonino MC, Quizhpe EM, Mouheb L, Rahman A, Agathos SN, Dahoumane SA (2023) Biogenic selenium nanoparticles in biomedical sciences: properties, current trends, novel opportunities and emerging challenges in theranostic nanomedicine. Nanomaterials 13(3):424. https://doi.org/10.3390/nano13030424

Article  CAS  PubMed  PubMed Central  Google Scholar 

FAO/WHO (2004) Selenium. In: Health W (ed) Vitamin and mineral requirements in human nutrition, 2nd edn. World Health Organization, Bangkok, pp 194–216

Google Scholar 

Kieliszek M, Sandoval SNS (2023) The importance of selenium in food enrichment processes. A comprehensive review. J Trace Elem Med Biol. https://doi.org/10.1016/j.jtemb.2023.127260

Article  PubMed  Google Scholar 

Huwiler VV, Maissen-Abgottspon S, Stanga Z, Mühlebach S, Trepp R, Bally L, Bano A (2024) Selenium supplementation in patients with Hashimoto thyroiditis: a systematic review and meta-analysis of randomized clinical trials. Thyroid 34(3):295–313. https://doi.org/10.1089/thy.2023.0556

Article  CAS  PubMed  PubMed Central  Google Scholar 

Pyrzynska K, Sentkowska A (2024) Selenium species in diabetes mellitus type 2. Biol Trace Elem Res 202(7):2993–3004. https://doi.org/10.1007/s12011-023-03900-z

Article  CAS  PubMed  Google Scholar 

Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F (2019) Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in Northern Argentina. Front Microbiol 10:1091. https://doi.org/10.3389/fmicb.2019.01091

Article  PubMed  PubMed Central  Google Scholar 

de Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23(1):130–135. https://doi.org/10.1111/j.1365-2672.1960.tb00188.x

Article  Google Scholar 

Martínez FG, Moreno-Martin G, Pescuma M, Madrid-Albarrán Y, Mozzi F (2020) Biotransformation of selenium by lactic acid bacteria: formation of seleno-nanoparticles and seleno-amino acids. Front Bioeng Biotechnol 8:506. https://doi.org/10.3389/fbioe.2020.00506

Article  PubMed  PubMed Central  Google Scholar 

Ruiz Rodríguez LG, Gasga VMZ, Pescuma M, Van Nieuwenhove C, Mozzi F, Burgos JAS (2021) Fruits and fruit by-products as sources of bioactive compounds benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 140:109854. https://doi.org/10.1016/j.foodres.2020.109854

Article  CAS  PubMed  Google Scholar 

Dhalaria R, Verma R, Kumar D, Puri S, Tapwal A, Kumar V, Nepovimova E, Kuca K (2020) Bioactive compounds of edible fruits with their anti-aging properties: a comprehensive review to prolong human life. Antioxidants 9(11):1123. https://doi.org/10.3390/antiox9111123

Article  CAS  PubMed  PubMed Central  Google Scholar 

Food and Agriculture Organization of the United Nations (FAO) (2024) Major Tropical Fruits Market Review – Preliminary Results 2023. https://www.fao.org

Zhang X, Liang J, Lin X, Chen J, Luo X (2024) A comprehensive review on the composition, processing methods, and sustainable utilization of tropical fruit seeds in food industry. Food Front. https://doi.org/10.1002/fft2.493

Article  Google Scholar 

Crespo L, Gaglio R, Martínez FG, Martin GM, Franciosi E, MadridAlbarrán Y, Settanni L, Mozzi F, Pescuma M (2021) Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. Food Sci Technol 151:112103. https://doi.org/10.1016/j.lwt.2021.112103

Article  CAS  Google Scholar 

da Silva MN, Tagliapietra BL, Do Amaral Flores V, Dos Santos Richards NS (2021) In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics. Curr Res Food Sci 4:320–325. https://doi.org/10.1016/j.crfs.2021.04.006

Article  CAS  Google Scholar 

Ortiz ME, Fornaguera MJ, Raya RR, Mozzi F (2012) Lactobacillus reuteri CRL 1101 highly produces mannitol from sugarcane molasses as carbon source. Appl Microbiol Biotechnol 95(4):991–999. https://doi.org/10.1007/s00253-012-3945-z

Article  CAS  PubMed  Google Scholar 

Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299:152–178. https://doi.org/10.1016/S0076-6879(99)99017-1

Article  CAS  Google Scholar 

Isas AS, Escobar F, Álvarez-Villamil E, Molina V, Mateos R, Lizarraga E, Mozzi F, Van Nieuwenhove C (2023) Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet. Food Biosci 53:102516. https://doi.org/10.1016/j.fbio.2023.102516

Article  CAS  Google Scholar 

Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC (2022) Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 132(3):2093–2105. https://doi.org/10.1111/jam.15315

Article  CAS  PubMed  Google Scholar 

Pescuma M, Aparicio F, Zysler RD, Lima E, Zapata C, Marfetán JA, Vélez ML, Ordoñez OF (2023) Biogenic selenium nanoparticles with antifungal activity against the wood-rotting fungus Oligoporus pelliculosus. Biotechnol Rep. https://doi.org/10.1016/j.btre.2023.e00787

Article  Google Scholar 

Alzate AMA, Pérez-Conde M, Gutiérrez Á, Cámara C (2010) Selenium-enriched fermented milk: a suitable dairy product to improve selenium intake in humans. Int Dairy J 20(11):761–769. https://doi.org/10.1016/j.idairyj.2010.05.007

Article  CAS  Google Scholar 

Mozzi F, Gerbino E, Font de Valdez G, Torino MI (2009) Functionality of exopolysaccharides produced by lactic acid bacteria in an in vitro gastric system. J Appl Microbiol 107(1):56–64. https://doi.org/10.1111/j.1365-2672.2009.04182.x

Article  CAS  PubMed  Google Scholar 

Guerrero L, Xicola J (2018) New approaches to focus groups. In: Ares G, Varela P (eds) Methods in consumer research, 1st edn. Woodhead Publ, Cambridge, pp 49–77

Chapter  Google Scholar 

Marín-Arroyo MR, González-Bonilla SM (2022) Sensory characterization and acceptability of a new lulo (Solanum quitoense Lam) powder-based soluble beverage using rapid evaluation techniques with consumers. Foods 11:3129

Article  PubMed  PubMed Central  Google Scholar 

Giménez A, Ares F, Ares G (2012) Sensory shelf-life estimation: a review of current methodological approaches. Food Res Int 49(1):311–325. https://doi.org/10.1016/j.foodres.2012.07.008

Article  CAS  Google Scholar 

Botero J, Peeters C, De Canck E, Laureys D, Wieme AD, Cleenwerck I, Depoorter E, Praet J, Michez S, Smagghe G, Vandamme P (2024) A comparative genomic analysis of Fructobacillus evanidus sp. nov. from bumble bees. Syst Appl Microbiol 47:126505. https://doi.org/10.1016/j.syapm.2024.126505

Article  CAS  PubMed  Google Scholar 

Isas AS, Celis MSM, Correa JRP, Fuentes E, Rodríguez L, Palomo I, Van Nieuwenhove C (2020) Functional fermented cherimoya (Annona cherimola Mill) juice using autochthonous lactic acid bacteria. Food Res Int 138:109729. https://doi.org/10.1016/j.foodres.2020.109729