Dados do Trabalho

Título

EXPLORING THE CHEMICAL STABILITY AND VOLATILE PROFILE OF JABUTICABA BEVERAGES FERMENTED BY Saccharomyces cerevisiae AND Saccharomyces pastorianus: INSIGHTS FROM SIX MONTHS OF AGING

Introdução

Jabuticaba, a dark-colored fruit of the Plinia genus, is favored for its sweet pulp and complex composition, making it ideal for fermentation into beverages with distinct sensory qualities. The jabuticaba fermented beverages (JFB) are recognized as bioactive sources, containing terpenes, tannins, phenolic acids, and flavonoids. However, limited research has examined how fermentation affects JFB during aging. This study comprehensively analyzes the chemical stability thought the bioactive content, color parameters, and volatile profile of JFB by Saccharomyces cerevisiae and S. pastorianus.

Material e Métodos

Jabuticaba musts were fermented by S. cerevisiae (SCF, 26°C) or S. pastorianus (SPF, 18°C), then bottled and stored for up to six months. Spectrophotometric methods assessed color parameters and measured total phenolics (TPC), flavonoids (TF), tannins (TTC), monomeric anthocyanins (TMA), and antioxidant capacity (ABTS●+ and DPPH● scavenging and FRAP assays). Major anthocyanins were identified by HPLC, while the volatile profile was analyzed by SPME-CG/MS followed by chemometric approach.

Resultados e Discussão

SCF and SPF exhibited similar TPC levels over time (2.5 to 4.0 g GAE.L-1), but SCF stood out for higher values in TFC (2.8 to 3.1 g QE.L-1), TTC (0.68 to 0.9 g TAE.L-1), and TMA (80 to 101 mg Cy3GE.L-1). Both types exhibited gradual decreases in these chemical classes, in line with color density and total pigment color reductions. Cyanidin-3-O-glycoside decreased significantly over time, decreasing from 54.5 to 28.9 mg.L-1 (SCF) and from 37 to 20.2 mg.L-1 (SPF). Antioxidant capacity decreased slightly, with better results for ABTS●+ scavenging in both JFB (EC50/ABTS = 4.55 to 5.38 µg.mL-1 and 6.18 to 7.43 µg.mL-1 for SCF and SPF, respectively). The type of yeast showed the greatest influence in separating samples into distinct clusters (PCA = 77.6% explained variance, 2 Principal Components). Through discriminant classification studies (PLS-DA and RF), 6 substances were identified as key differentiators between the two groups (SCF and SPF), including ethyl acetate ester, octanol, ethanol, amyl alcohol, isoamyl alcohol, and phenethyl alcohol (VIP score > 2, R² > 0.8, Q² > 0.8, 2 factors).

Conclusão

These findings provide valuable insights into JFB chemical complexity and stability during aging, essential for optimizing fermentation processes and understanding potential health benefits.