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Additional file 1: Fig. S1. Schematic of study design. Fig. S2. Correlation plot of all features. Fig. S3. Receiver operating characteristic curves plotted from testing dataset using single predictors. Fig. S4. ROC curves of each ML model. Fig. S5. Calibration plot of the prediction models. Table S1. Optimal parameter of selected model. Table S2. Calculated probability of the difference between the area under the receiver operating characteristic curve.

Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p

Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical-scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical-scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.