Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds

Enzymatic processes play a key role in the production of grain-containing food due to their effect on nutritional properties, rheological characteristics, and contribution improving functional antioxidant proprieties. Eight samples beverages based barley grain hemp seeds were produced (control fermented by bifidobacteria propionic acid bacteria). It was found that lactic accumulated during fermentation alongside gradual shift pH level acidic direction. A comparative analysis DPPH activity revealed highest values for barley-based beverages, ranging from 71.0 100.7%, while seed-based 64.1–97.9%. The maximum observed with combination bacteria concentrates. concentration polyphenolic compounds flavonoids Propionibacterium freudenreichii (1.26 mg GAE/g 0.11 EQ/g) Bifidobacterium longum (1.24 0.14 EQ/g). Studies have shown an increase nutrient content compared control samples. exhibited largest average dynamic particle diameter, all beverage showed more uniform size distribution after microbial fermentation.