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Food Chem

Title:		Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps
Author(s):		de Lourdes Chaves Macedo E; Colombo Pimentel T; de Sousa Melo D; Cristina de Souza A; Santos de Morais J; Dos Santos Lima M; Ribeiro Dias D; Freitas Schwan R; Magnani M;
Address:		"Federal University of Paraiba, 58051-900 Joao Pessoa, PB, Brazil. Federal Institute of Parana, 87703-536 Paranavai, Parana, Brazil. Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil. Institute Federal of Sertao Pernambucano, 56314-520 Petrolina, Pernanbuco, Brazil. Federal University of Paraiba, 58051-900 Joao Pessoa, PB, Brazil. Electronic address: magnani2@gmail.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20220912
Issue:
Page Number:		134200 -
DOI:		10.1016/j.foodchem.2022.134200
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-caja pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics concentration and bioaccessibility, and maintaining counts above 7 log CFU/mL after fermentation and/or in vitro digestion. H. opuntiae 125 showed the highest counts (8.43-8.76 log CFU/mL; p < 0.05) in pulps and, higher organic acids production, increased survival to digestion, and higher bioaccessibility of various phenolics (p < 0.05) in the umbu-caja pulp.I. terricola129 andH. opuntiae 148 showed higher metabolic activity, concentration and bioaccessibility of specific phenolics in umbu-caja and soursop pulps, respectively (p < 0.05). Volatiles varied (p < 0.05) with the yeast strain. Generally, the yeast biotechnological performance for pulp fermentation was better on its fruit source"
Keywords:		*Fruit/chemistry Brazil Phenols/analysis Yeasts/metabolism *Annona Fermentation Annona muricata L.Bioaccessibility Phenolic compounds Spondias spp;
Notes:		"Medlinede Lourdes Chaves Macedo, Elvira Colombo Pimentel, Tatiana de Sousa Melo, Dirceu Cristina de Souza, Angelica Santos de Morais, Janne Dos Santos Lima, Marcos Ribeiro Dias, Disney Freitas Schwan, Rosane Magnani, Marciane eng England 2022/09/18 Food Chem. 2023 Feb 1; 401:134200. doi: 10.1016/j.foodchem.2022.134200. Epub 2022 Sep 12"