Comparative analysis of physicochemical properties, functional activities, and metabolomics of Annona squamosa juice fermented by different functional microorganisms.

Annona squamosa is a tropical fruit with unique flavor but rapid postharvest spoilage. This study evaluated fermentation with Bacillus subtilis, Acetobacter tropicalis, Limosilactobacillus reuteri, and Lactobacillus buchneri on juice properties. Fermentation increased total phenolics, flavonoids, and free amino acids, and improved taste. Fermented juices showed enhanced antioxidant, antimicrobial, and anti-inflammatory activities, with increased inhibition of α-amylase, α-glucosidase, xanthine oxidase, and pancreatic lipase (p < 0.001). Metabolomics revealed differential metabolites linked to organic acid and amino acid metabolism. Epothilone A, anthocyanin derivatives, protocatechuic acid, and γ-glutamylmethionine increased after fermentation. Correlation analysis linked enhanced activities to phenolic compounds and amino acid derivatives. Overall, fermentation improved nutritional, sensory, and functional properties of A. squamosa juice, supporting its potential as a functional beverage. Further in vivo studies are needed to confirm these findings.