Isas, Ana SofíaMariotti-Celis, María SaloméPérez-Correa, José RicardoFuentes, EduardoRodríguez, LyannePalomo, IvánMozzo, FernandaVan Nieuwenhove, Carina2021-12-132021-12-132020-09-07Food Research International, Vol. 138, Part A, December, 109729 (2020) p. 1-110963-9969http://hdl.handle.net/20.500.12254/2093The 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.enAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)CherimoyaLactic acid bacteriaFermented drinkFunctional beveragesAutochthonous fruitsArtículohttps://orcid.org/0000-0003-1357-812Xhttps://doi.org/10.1016/j.foodres.2020.109729