Functional fermented cherimoya (Annona cherimola Mill.) juice using  autochthonous lactic acid bacteria

Isas, Ana Sofía; Mariotti-Celis, María Salomé; Pérez-Correa, José Ricardo; Fuentes, Eduardo; Rodríguez, Lyanne; Palomo, Iván; Mozzo, Fernanda; Van Nieuwenhove, Carina

Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

dc.contributor.author	Isas, Ana Sofía	es
dc.contributor.author	Mariotti-Celis, María Salomé	es
dc.contributor.author	Pérez-Correa, José Ricardo	es
dc.contributor.author	Fuentes, Eduardo	es
dc.contributor.author	Rodríguez, Lyanne	es
dc.contributor.author	Palomo, Iván	es
dc.contributor.author	Mozzo, Fernanda	es
dc.contributor.author	Van Nieuwenhove, Carina	es
dc.date.accessioned	2021-12-13T15:46:30Z
dc.date.available	2021-12-13T15:46:30Z
dc.date.issued	2020-09-07
dc.description.abstract	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.	es
dc.identifier.citation	Food Research International, Vol. 138, Part A, December, 109729 (2020) p. 1-11
dc.identifier.doi	https://doi.org/10.1016/j.foodres.2020.109729
dc.identifier.issn	0963-9969
dc.identifier.orcid	https://orcid.org/0000-0003-1357-812X
dc.identifier.uri	http://hdl.handle.net/20.500.12254/2093
dc.language.iso	en	en
dc.publisher	Elsevier
dc.rights	Atribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/3.0/cl/	en
dc.subject.other	Cherimoya	en
dc.subject.other	Lactic acid bacteria	en
dc.subject.other	Fermented drink	en
dc.subject.other	Functional beverages	en
dc.subject.other	Autochthonous fruits	en
dc.title	Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria	en
dc.type	Artículo	es