Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry...

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Reduced-calorie beverages often lack the functional benefits of traditional counterparts.
• Probiotic fermentation can enhance the nutritional and bioactive profiles of fruit-based drinks.

Purpose of the Study:

• To investigate the impact of lactic acid fermentation using specific probiotic strains on reduced-calorie sour cherry beverages.
• To evaluate the physicochemical, microbiological, bioactive, and cytotoxic properties of fermented and unfermented beverages during cold storage.

Main Methods:

• Fermentation of sour cherry beverages with individual probiotic strains (Lactiplantibacillus plantarum SH5, Limosilactobacillus fermentum SH10, Lactiplantibacillus pentosus SH14) and a mixed-strain formulation.
• Assessment of physicochemical parameters (pH, Brix, color), microbiological counts (LAB), phenolic content (TPC), antioxidant activity (DPPH, CUPRAC), and cytotoxicity (MCF-7 cells) over 28 days of cold storage.

Main Results:

• Fermented beverages maintained viable probiotic populations (>10^6 CFU/mL) and exhibited improved physicochemical properties.
• Lactic acid fermentation increased the bioaccessibility of phenolic compounds and enhanced antioxidant capacity compared to controls.
• Calorie reduction up to 46.46% was achieved, with fermented samples showing higher antioxidant activity and modest cytotoxic effects on breast cancer cells.

Conclusions:

• Lactic acid fermentation is an effective strategy to enhance the functional, microbiological, and bioactive properties of reduced-calorie sour cherry beverages.
• The study demonstrates the potential of these fermented beverages as functional foods with improved health-promoting attributes.