Isas Ana Sofía, Mariotti Celis María Salomé, Pérez Correa José Ricardo, Fuentes Eduardo, Rodríguez Lyanne, Palomo Iván, Mozzi Fernanda, Van Nieuwenhove Carina
Centro de Referencia para Lactobacilos (CERELA-CONICET), Technological Ecophysiology Laboratory, Chacabuco 145, San Miguel de Tucumán 4000, Tucumán, Argentina.
Escuela de Nutrición y Dietética, Universidad Finis Terrae, Pedro de Valdivia 1509, Santiago 7501015, Chile.
Food Res Int. 2020 Dec;138(Pt A):109729. doi: 10.1016/j.foodres.2020.109729. Epub 2020 Sep 22.
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 10 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.
本研究对从阿根廷西北部本地水果中分离出的五株乳酸菌（LAB）发酵番荔枝（番荔枝）汁的生化和功能特性进行了研究。发酵在30℃下进行48小时，随后在4℃下储存21天。所检测的乳酸菌在发酵过程中生长良好（最终计数为10 CFU/mL，pH变化约1个单位），并且在储存期后仍存活。所有菌株都消耗番荔枝汁中存在的果糖和葡萄糖作为能量来源，随之合成乳酸和/或乙酸作为最终代谢产物。然而，在评估的五株菌株中，只有两株能够使发酵后的番荔枝汁产生明显的颜色变化。由于乳酸发酵，大多数样品中总酚含量适度降低（13%至43%），尽管未检测到抗氧化能力的变化。当使用二磷酸腺苷激动剂时，发酵后的番荔枝汁显示出较弱的抗血小板活性。本研究结果证明了番荔枝发酵汁作为一种新型基质用于配制具有吸引人的营养和功能特性的稳定功能性饮料的潜在用途。
