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

• Autor(a) principal: BARRETO, S. M. A.
• Data de Publicação: 2023
• Outros Autores: SILVA, A. B. M. da, DUTRA, M. da C. P., BASTOS, D. C., CARVALHO, A. J. de B. A., VIANA, A. C., NARAIN, N., LIMA, M. dos S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154942; https://doi.org/10.1016/j.foodchem.2022.135121
• topic: Compostos bioativos; Composição da bebida; Bioacessibilidade; Laranja; Composto Fenólico; Saccharomyces Cerevisiae; Suco de Laranja; Phenolic compounds; Oranges; Citrus; Bioactive compounds

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. ?P?era 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.