Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance

Autores
Van Nieuwenhove, Carina Paola; Ramos, Sonia; García Acosta, Natalia; Van Nieuwenhove, Guido Alejandro; Isas, Ana Sofía; Mozzi, Fernanda Beatriz; Mateos, Raquel
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cherimoya (Annona cherimola Miller) is a highly perishable tropical fruit rich in bioactive polyphenols, whose valorization through fermentation could enable the development of a candidate functional beverage. This study evaluated the impact of lactic fermentation on phenolic profile distribution, antioxidant capacity, in vitro inhi-bition of carbohydrate-digesting enzymes, and sensory acceptance of cherimoya juice. Pasteurized cherimoya juice (30%, w/v) was fermented for 48 h at 30 ◦ C with three fruit-origin LAB strains: Lactiplantibacillus plantarum CRL2051, Lpb. plantarum CRL2030, and Lacticaseibacillus rhamnosus CRL2049. All strains grew efficiently in the juice matrix, reaching 8.2–8.9 log CFU/mL, while pH decreased from 4.5 to 3.5–3.7 after fermentation. Total phenolic content (1243–1382 mg GAE/L) and radical scavenging activity showed no major differences between fermented and unfermented juices (DPPH: ~55–58%; ABTS: ~71–75%). However, fermentation significantly enhanced the in vitro inhibitory activity of the juices against carbohydrate-digesting enzymes, with lower IC 50 values, with a stronger effect observed for α-glucosidase than for α-amylase. LC-ESI-QToF analysis tentatively identified 37 phenolic compounds and semi-quantitatively estimated total phenolics at 1070–1203 mg/L, dominated by flavan-3-ols (catechins and procyanidins), representing >96–99% of total quantified phenols. Hedonic sensory evaluation (n = 105) showed no significant differences between unfermented juice and FChJ- CRL2051 across attributes (scores 5.1–6.6), indicating comparable consumer acceptance. Overall, lactic fermentation, particularly with CRL2051, may represent a feasible strategy for developing a fermented cherimoya-based beverage, showing enhanced in vitro carbohydrate-digesting enzyme inhibitory activity while largely preserving phenolic composition and sensory quality under the evaluated conditions.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Ramos, Sonia. Consejo Superior de Investigaciones Científicas; España
Fil: García Acosta, Natalia. Consejo Superior de Investigaciones Científicas; España
Fil: Van Nieuwenhove, Guido Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Isas, Ana Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mateos, Raquel. Consejo Superior de Investigaciones Científicas; España
Materia
ANNONA CHERIMOLA MILLER
LACTIC ACID BACTERIA
FERMENTED FRUIT BEVERAGE WITH FUNCTIONAL POTENTIAL
ANTIDIABETIC ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/289732
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/289732
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptanceVan Nieuwenhove, Carina PaolaRamos, SoniaGarcía Acosta, NataliaVan Nieuwenhove, Guido AlejandroIsas, Ana SofíaMozzi, Fernanda BeatrizMateos, RaquelANNONA CHERIMOLA MILLERLACTIC ACID BACTERIAFERMENTED FRUIT BEVERAGE WITH FUNCTIONAL POTENTIALANTIDIABETIC ACTIVITYhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Cherimoya (Annona cherimola Miller) is a highly perishable tropical fruit rich in bioactive polyphenols, whose valorization through fermentation could enable the development of a candidate functional beverage. This study evaluated the impact of lactic fermentation on phenolic profile distribution, antioxidant capacity, in vitro inhi-bition of carbohydrate-digesting enzymes, and sensory acceptance of cherimoya juice. Pasteurized cherimoya juice (30%, w/v) was fermented for 48 h at 30 ◦ C with three fruit-origin LAB strains: Lactiplantibacillus plantarum CRL2051, Lpb. plantarum CRL2030, and Lacticaseibacillus rhamnosus CRL2049. All strains grew efficiently in the juice matrix, reaching 8.2–8.9 log CFU/mL, while pH decreased from 4.5 to 3.5–3.7 after fermentation. Total phenolic content (1243–1382 mg GAE/L) and radical scavenging activity showed no major differences between fermented and unfermented juices (DPPH: ~55–58%; ABTS: ~71–75%). However, fermentation significantly enhanced the in vitro inhibitory activity of the juices against carbohydrate-digesting enzymes, with lower IC 50 values, with a stronger effect observed for α-glucosidase than for α-amylase. LC-ESI-QToF analysis tentatively identified 37 phenolic compounds and semi-quantitatively estimated total phenolics at 1070–1203 mg/L, dominated by flavan-3-ols (catechins and procyanidins), representing >96–99% of total quantified phenols. Hedonic sensory evaluation (n = 105) showed no significant differences between unfermented juice and FChJ- CRL2051 across attributes (scores 5.1–6.6), indicating comparable consumer acceptance. Overall, lactic fermentation, particularly with CRL2051, may represent a feasible strategy for developing a fermented cherimoya-based beverage, showing enhanced in vitro carbohydrate-digesting enzyme inhibitory activity while largely preserving phenolic composition and sensory quality under the evaluated conditions.Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Ramos, Sonia. Consejo Superior de Investigaciones Científicas; EspañaFil: García Acosta, Natalia. Consejo Superior de Investigaciones Científicas; EspañaFil: Van Nieuwenhove, Guido Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Isas, Ana Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mateos, Raquel. Consejo Superior de Investigaciones Científicas; EspañaElsevier2026-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/289732Van Nieuwenhove, Carina Paola; Ramos, Sonia; García Acosta, Natalia; Van Nieuwenhove, Guido Alejandro; Isas, Ana Sofía; et al.; Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance; Elsevier; Food Bioscience; 80; 6-2026; 1-132212-4292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429226006693info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2026.108897info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:39:00Zoai:ri.conicet.gov.ar:11336/289732instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:39:00.891CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
title Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
spellingShingle Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
Van Nieuwenhove, Carina Paola
ANNONA CHERIMOLA MILLER
LACTIC ACID BACTERIA
FERMENTED FRUIT BEVERAGE WITH FUNCTIONAL POTENTIAL
ANTIDIABETIC ACTIVITY
title_short Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
title_full Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
title_fullStr Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
title_full_unstemmed Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
title_sort Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance
dc.creator.none.fl_str_mv Van Nieuwenhove, Carina Paola
Ramos, Sonia
García Acosta, Natalia
Van Nieuwenhove, Guido Alejandro
Isas, Ana Sofía
Mozzi, Fernanda Beatriz
Mateos, Raquel
author Van Nieuwenhove, Carina Paola
author_facet Van Nieuwenhove, Carina Paola
Ramos, Sonia
García Acosta, Natalia
Van Nieuwenhove, Guido Alejandro
Isas, Ana Sofía
Mozzi, Fernanda Beatriz
Mateos, Raquel
author_role author
author2 Ramos, Sonia
García Acosta, Natalia
Van Nieuwenhove, Guido Alejandro
Isas, Ana Sofía
Mozzi, Fernanda Beatriz
Mateos, Raquel
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ANNONA CHERIMOLA MILLER
LACTIC ACID BACTERIA
FERMENTED FRUIT BEVERAGE WITH FUNCTIONAL POTENTIAL
ANTIDIABETIC ACTIVITY
topic ANNONA CHERIMOLA MILLER
LACTIC ACID BACTERIA
FERMENTED FRUIT BEVERAGE WITH FUNCTIONAL POTENTIAL
ANTIDIABETIC ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cherimoya (Annona cherimola Miller) is a highly perishable tropical fruit rich in bioactive polyphenols, whose valorization through fermentation could enable the development of a candidate functional beverage. This study evaluated the impact of lactic fermentation on phenolic profile distribution, antioxidant capacity, in vitro inhi-bition of carbohydrate-digesting enzymes, and sensory acceptance of cherimoya juice. Pasteurized cherimoya juice (30%, w/v) was fermented for 48 h at 30 ◦ C with three fruit-origin LAB strains: Lactiplantibacillus plantarum CRL2051, Lpb. plantarum CRL2030, and Lacticaseibacillus rhamnosus CRL2049. All strains grew efficiently in the juice matrix, reaching 8.2–8.9 log CFU/mL, while pH decreased from 4.5 to 3.5–3.7 after fermentation. Total phenolic content (1243–1382 mg GAE/L) and radical scavenging activity showed no major differences between fermented and unfermented juices (DPPH: ~55–58%; ABTS: ~71–75%). However, fermentation significantly enhanced the in vitro inhibitory activity of the juices against carbohydrate-digesting enzymes, with lower IC 50 values, with a stronger effect observed for α-glucosidase than for α-amylase. LC-ESI-QToF analysis tentatively identified 37 phenolic compounds and semi-quantitatively estimated total phenolics at 1070–1203 mg/L, dominated by flavan-3-ols (catechins and procyanidins), representing >96–99% of total quantified phenols. Hedonic sensory evaluation (n = 105) showed no significant differences between unfermented juice and FChJ- CRL2051 across attributes (scores 5.1–6.6), indicating comparable consumer acceptance. Overall, lactic fermentation, particularly with CRL2051, may represent a feasible strategy for developing a fermented cherimoya-based beverage, showing enhanced in vitro carbohydrate-digesting enzyme inhibitory activity while largely preserving phenolic composition and sensory quality under the evaluated conditions.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Ramos, Sonia. Consejo Superior de Investigaciones Científicas; España
Fil: García Acosta, Natalia. Consejo Superior de Investigaciones Científicas; España
Fil: Van Nieuwenhove, Guido Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Isas, Ana Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mateos, Raquel. Consejo Superior de Investigaciones Científicas; España
description Cherimoya (Annona cherimola Miller) is a highly perishable tropical fruit rich in bioactive polyphenols, whose valorization through fermentation could enable the development of a candidate functional beverage. This study evaluated the impact of lactic fermentation on phenolic profile distribution, antioxidant capacity, in vitro inhi-bition of carbohydrate-digesting enzymes, and sensory acceptance of cherimoya juice. Pasteurized cherimoya juice (30%, w/v) was fermented for 48 h at 30 ◦ C with three fruit-origin LAB strains: Lactiplantibacillus plantarum CRL2051, Lpb. plantarum CRL2030, and Lacticaseibacillus rhamnosus CRL2049. All strains grew efficiently in the juice matrix, reaching 8.2–8.9 log CFU/mL, while pH decreased from 4.5 to 3.5–3.7 after fermentation. Total phenolic content (1243–1382 mg GAE/L) and radical scavenging activity showed no major differences between fermented and unfermented juices (DPPH: ~55–58%; ABTS: ~71–75%). However, fermentation significantly enhanced the in vitro inhibitory activity of the juices against carbohydrate-digesting enzymes, with lower IC 50 values, with a stronger effect observed for α-glucosidase than for α-amylase. LC-ESI-QToF analysis tentatively identified 37 phenolic compounds and semi-quantitatively estimated total phenolics at 1070–1203 mg/L, dominated by flavan-3-ols (catechins and procyanidins), representing >96–99% of total quantified phenols. Hedonic sensory evaluation (n = 105) showed no significant differences between unfermented juice and FChJ- CRL2051 across attributes (scores 5.1–6.6), indicating comparable consumer acceptance. Overall, lactic fermentation, particularly with CRL2051, may represent a feasible strategy for developing a fermented cherimoya-based beverage, showing enhanced in vitro carbohydrate-digesting enzyme inhibitory activity while largely preserving phenolic composition and sensory quality under the evaluated conditions.
publishDate 2026
dc.date.none.fl_str_mv 2026-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/289732
Van Nieuwenhove, Carina Paola; Ramos, Sonia; García Acosta, Natalia; Van Nieuwenhove, Guido Alejandro; Isas, Ana Sofía; et al.; Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance; Elsevier; Food Bioscience; 80; 6-2026; 1-13
2212-4292
CONICET Digital
CONICET
url http://hdl.handle.net/11336/289732
identifier_str_mv Van Nieuwenhove, Carina Paola; Ramos, Sonia; García Acosta, Natalia; Van Nieuwenhove, Guido Alejandro; Isas, Ana Sofía; et al.; Lactic fermentation enhances in vitro carbohydrate-digesting enzyme inhibition in cherimoya (Annona cherimola) juice with minor phenolic changes and preserved sensory acceptance; Elsevier; Food Bioscience; 80; 6-2026; 1-13
2212-4292
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429226006693
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2026.108897
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.24418

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