Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf () and Pineapple () Smoothies.

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: (), (), and their combination ( + ). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The + significantly reduced the color change (Δ), which was similar to the control. increased the phenolic content, and enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an model simulating gastrointestinal (GI) digestion showed that fermentation with improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the fermented smoothie was significantly higher than that of the control and smoothies fermented with or + .