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Article

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

by
Francesca Anna Ramires
1,
Miriana Durante
1,
Isabella D’Antuono
2,
Antonella Garbetta
2,
Angelica Bruno
2,
Annamaria Tarantini
1,3,
Antonia Gallo
1,
Angela Cardinali
2,* and
Gianluca Bleve
1,*
1
Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy
2
Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy
3
Department of Soil, Plant and Food Sciences (Di.S.S.P.A), University of Bari, 70126 Bari, Italy
*
Authors to whom correspondence should be addressed.
Int. J. Mol. Sci. 2024, 25(2), 684; https://doi.org/10.3390/ijms25020684
Submission received: 1 December 2023 / Revised: 22 December 2023 / Accepted: 31 December 2023 / Published: 5 January 2024
(This article belongs to the Special Issue Bioactive Compounds from Agrifood Byproducts: Their Use in Medicine and Biology)
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Abstract

The strawberry tree (Arbustus unedo) 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 Saccharomyces cerevisiae 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.
Keywords: strawberry tree; fermentation; yeast starter; functional food; antioxidant activity strawberry tree; fermentation; yeast starter; functional food; antioxidant activity

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MDPI and ACS Style

Ramires, F.A.; Durante, M.; D’Antuono, I.; Garbetta, A.; Bruno, A.; Tarantini, A.; Gallo, A.; Cardinali, A.; Bleve, G. Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. Int. J. Mol. Sci. 2024, 25, 684. https://doi.org/10.3390/ijms25020684

AMA Style

Ramires FA, Durante M, D’Antuono I, Garbetta A, Bruno A, Tarantini A, Gallo A, Cardinali A, Bleve G. Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. International Journal of Molecular Sciences. 2024; 25(2):684. https://doi.org/10.3390/ijms25020684

Chicago/Turabian Style

Ramires, Francesca Anna, Miriana Durante, Isabella D’Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, and Gianluca Bleve. 2024. "Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products" International Journal of Molecular Sciences 25, no. 2: 684. https://doi.org/10.3390/ijms25020684

APA Style

Ramires, F. A., Durante, M., D’Antuono, I., Garbetta, A., Bruno, A., Tarantini, A., Gallo, A., Cardinali, A., & Bleve, G. (2024). Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. International Journal of Molecular Sciences, 25(2), 684. https://doi.org/10.3390/ijms25020684

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