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Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.

Authors :
Andrade Barreto SM
Martins da Silva AB
Prudêncio Dutra MDC
Costa Bastos D
de Brito Araújo Carvalho AJ
Cardoso Viana A
Narain N
Dos Santos Lima M
Source :
Food chemistry [Food Chem] 2023 May 15; Vol. 408, pp. 135121. Date of Electronic Publication: 2022 Dec 02.
Publication Year :
2023

Abstract

Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. 'Pêra D9') fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8-5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
408
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
36521294
Full Text :
https://doi.org/10.1016/j.foodchem.2022.135121