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<p>Probiotic fermentation is a promising strategy for developing non-dairy functional foods, particularly when using different fruit matrices with distinct bioactive profiles. This study evaluated the fermentation of jambolan, cajarana, kiwifruit, and soursop using <i>Lacticaseibacillus casei 01</i> (Lc1) and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB12 (BB12), focusing on the production of metabolites and the biotransformation of bioactive compounds. After 48&#xa0;h of fermentation, all fruit pulps maintained probiotic viability above 6 log CFU/g, and sugars decreased significantly, while lactic acid production increased. Greater bioaccessibility of phenolic compounds was observed in fermented kiwifruit, with BB12 showing a greater ability to stabilize bioactive compounds and Lc1 leading to greater acidification. Overall, fermentation improved the volatile profiles and sensory qualities of the pulps, notably in kiwifruit and cajarana. These results highlight the potential of probiotic fermentation in the functional properties of fruit-derived products, contributing to the creation of new functional products beyond the dairy sector.</p>

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Biotransformation of Fruit-Based Matrices Through Probiotic Fermentation: Effects on Chemical Composition, Volatiles and Sensory Properties

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月23日

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  • Júlia Vitória Barbosa Dias,
  • Whyara Karoline Almeida Costa,
  • Isis Meireles Mafaldo,
  • Arão Cardoso Viana,
  • Marcos dos Santos Lima,
  • Tatiana Colombo Pimentel,
  • Marciane Magnani

摘要

Probiotic fermentation is a promising strategy for developing non-dairy functional foods, particularly when using different fruit matrices with distinct bioactive profiles. This study evaluated the fermentation of jambolan, cajarana, kiwifruit, and soursop using Lacticaseibacillus casei 01 (Lc1) and Bifidobacterium animalis subsp. lactis BB12 (BB12), focusing on the production of metabolites and the biotransformation of bioactive compounds. After 48 h of fermentation, all fruit pulps maintained probiotic viability above 6 log CFU/g, and sugars decreased significantly, while lactic acid production increased. Greater bioaccessibility of phenolic compounds was observed in fermented kiwifruit, with BB12 showing a greater ability to stabilize bioactive compounds and Lc1 leading to greater acidification. Overall, fermentation improved the volatile profiles and sensory qualities of the pulps, notably in kiwifruit and cajarana. These results highlight the potential of probiotic fermentation in the functional properties of fruit-derived products, contributing to the creation of new functional products beyond the dairy sector.