Lactic acid fermentation of Cherimoya Juice: effects on nutritional and functional properties

ISAS, ANA SOFÍA; ORDOÑEZ, OMAR; MARIOTTI CELIS, MARÍA SALOMÉ; PÉREZ CORREA, JOSÉ RICARDO; FUENTES, EDUARDO; RODRÍGUEZ, LYANNE; PALOMO, IVÁN; MOZZI, FERNANDA; VAN NIEUWENHOVE, CARINA

Congreso; Reunión Conjunta SAIB-SAMIGE; 2020

SAIB-SAMIGE

The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice (FChJ) using five autochthonous lactic acid bacteria (LAB) isolated from fruits from Northwestern Argentina were studied. Fermentation was carried out at 30 °C for 48 h followed by a 21 day-storage period (4 °C). All LAB grew during fermentation (final count of 108 CFU/mL, ΔpH ca. 1 U) and survived after storage period. The fructose and glucose were consumed as energy and carbon sources by all LAB, with the consequent synthesis of lactic and/or acetic acids. A moderate reduction in the total phenolic content (between 13% and 42%) was observed in the majority of the fermented juices, however the antioxidant properties (DPPH, TEAC and ORAC) remained unchanged or even slightly higher after fermentation. Additionally, the aqueous extracts obtained from control and FChJ showed a potential antiplatelet capacity when adenosine diphosphate agonist was used as pro-aggregant inductor in human plasma, and inhibition of platelet aggregation percentages ranged from 31% to 66%. Finally, only two of the five evaluated strains were capable to produce fermented cherimoya juices with a human perceptible color change when total color difference (ΔE*) was determined. The findings of this study evidenced the possible use of cherimoya fermented juice as a novel matrix for the formulation of stable functional beverages with appealing nutritional and functional properties.