Influence of flavonoids from Phellinus igniarius on sturgeon caviar: Antioxidant effects and sensory characteristics

► Submerged fermentation products from Phellinus igniarius strain were good natural sources for flavonoid antioxidants. ► Flavonoids had positive antioxidant effects on sturgeon caviar storage. ► Sensory characteristics of sturgeon caviar were improved with flavonoids addition.