Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
| Autor: | Eduardo Fuentes, Iván Palomo, José Ricardo Pérez Correa, Ana Sofía Isas, Fernanda Mozzi, Carina Paola Van Nieuwenhove, Lyanne Rodríguez, María Salomé Mariotti Celis |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Argentina Annona cherimola Annona 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lactobacillales Food science 0303 health sciences biology Chemistry food and beverages Fructose 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid Antioxidant capacity Fruit Fermentation Energy source Bacteria Lactic acid fermentation Food Science |
| Zdroj: | Food Research International. 138:109729 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2020.109729 |
| Popis: | The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. Fermentation was carried out at 30 °C for 48 h followed by a 21 day-storage period at 4 °C. The assayed LAB grew well during fermentation (final count of 108 CFU/mL, ΔpH ca. 1 U) and survived after the storage period. All strains consumed fructose and glucose present in cherimoya juice as energy sources, with the consequent synthesis of lactic and/or acetic acids as final metabolic products. However, only two of the five evaluated strains were capable to produce fermented cherimoya juices with a perceptible color change. Due to lactic acid fermentation, a moderate reduction in the total phenolic content (between 13% and 43%) was observed in the majority of the samples, although no change in the antioxidant capacity was detected. The fermented cherimoya juices showed a weak antiplatelet activity when adenosine diphosphate agonist was used. The findings of this study evidenced the potential use of Annona cherimola Mill. fermented juice as a novel matrix for the formulation of stable functional beverages with appealing nutritional and functional properties. |
| Databáze: | OpenAIRE |
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