Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during Digestion.

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains (; ), (; ) and (; ), respectively. Non-fermented samples at 0 (), 2 () and 7 days () served as controls. pH was reduced with fermentation and was lowest in (3.03) and (3.16) after storage. The colour change () increased with the fermentation and storage of purees; showed the highest (13.8), and its sourness reduced with storage. The fermentation by and increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the and . Fermentation by and significantly improved the antioxidant capacity of the dialysed fraction compared to the or . -fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by . had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of for fermenting papaya puree.