Enhancing biological activities and antioxidant bioaccessibility in fresh Campomanesia xanthocarpa fruit using yeasts from naturally fermented Gabiroba pulp.

Gabiroba (Campomanesia xanthocarpa Berg) is a nutritious fruit native to the Atlantic Forest, recognized for its juicy, sweet, and aromatic flavor, but remains unexplored as a source of biotechnological yeasts. This study aimed to isolate and identify yeasts from naturally fermented Gabiroba fruits and assess their impact on the fermentation process of fresh Gabiroba pulp. Two yeast isolates, belonging to the genera Hanseniaspora and Meyerozyma, were obtained from Gabiroba and used to produce two fermented samples. Both isolates successfully fermented the fruit within 120 hours, displaying antibacterial activity against Pseudomonas aeruginosa, Escherichia coli, Salmonella sp., and Staphylococcus aureus. Hanseniaspora sp. fermented sample exhibited superior inhibition of α-amylase with an IC50 of 15.2 mg/mL and enhanced stability of antioxidant compounds (total flavonoids, FRAP, DPPH, and ABTS) after gastric digestion, with a bioaccessibility exceeding 100%. Meyerozyma sp. fermented sample showed a bioaccessibility exceeding 100% for total phenolic compounds and antioxidant activity measured by DPPH. These findings provide valuable information into yeast populations and their biotechnological performance during Gabiroba fermentation, increasing antiglycemic potential and bioaccessibility of antioxidant compounds.