Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products

• Published in: International journal of molecular sciences Vol. 25; no. 2; p. 684
• Main Authors: Ramires, Francesca Anna, Durante, Miriana, D'Antuono, Isabella, Garbetta, Antonella, Bruno, Angelica, Tarantini, Annamaria, Gallo, Antonia, Cardinali, Angela, Bleve, Gianluca
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 05.01.2024
• Subjects: Anthocyanins; antioxidant activity; Antioxidants; Bacteria; Berries; Disease; Ericaceae; Fatty acids; Fermentation; Fruit; Fruits; functional food; Humans; Nutritive Value; Process controls; Saccharomyces cerevisiae; strawberry tree; Trees; Vitamin C; Yeast; yeast starter; Portugal; yeast starter; fermentation; functional food; strawberry tree; antioxidant activity
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms25020684

The strawberry tree ( ) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.