Underexploited Caatinga fruits as drivers of chemical and sensory aspects, and microbial communities in ginger beers
Abstract
Adding fruits to spontaneous fermentation systems can reshape microbial dynamics and metabolite production, ultimately affecting sensory perception and functionality. This study evaluated a traditional ginger beer (GB_T) and two Caatinga fruit-based formulations produced with mangaba (GB_M) or cajarana (GB_C), focusing on physicochemical composition, phenolic bioaccessibility, antioxidant activity, microbial communities, volatile compounds, and sensory attributes. GB_M exhibited the highest concentration, variety, and bioaccessibility of phenolic compounds, higher concentrations of organic acids, and a volatile profile dominated by fruity esters and terpenes, resulting from fermentation driven mainly by yeasts of the genus Pichia . Sensorially, GB_M was characterised by fermented aroma and flavour, bitterness, and a darker, more turbid appearance. In contrast, cajarana addition resulted in a more selective phenolic profile and a volatile composition associated with citrus and fresh notes. These features were supported by microbial communities dominated by Hanseniaspora and Pichia and translated into sensory attributes marked by citrus aroma, fruity flavor, brighter appearance, and higher perceived carbonation. The traditional ginger beer exhibited the highest antioxidant activity despite its lower phenolic variety, and was characterised by floral-impact volatiles such as linalool and geraniol. Overall, the results demonstrate that underexploited Caatinga fruits distinctly modulate spontaneous fermentation pathways, generating fruit-specific chemical and sensory profiles and enhancing the functional potential of fermented plant-based beverages. • Caatinga fruits distinctly modulate spontaneous ginger beer fermentation pathways. • Mangaba increased phenolic diversity, bioaccessibility, and fruity esters. • Cajarana enhanced citrus-like volatiles, carbonation, and sensory brightness. • Microbial dynamics differed by fruit, with Pichia and Hanseniaspora driving outcomes. • Fruit-specific chemical signatures aligned with distinct sensory profiles.
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BibTeX
@article{oliveira2026underexploited,
title = {{Underexploited Caatinga fruits as drivers of chemical and sensory aspects, and microbial communities in ginger beers}},
author = {Louise Iara Gomes de Oliveira and Viviane Maria de Sousa Fontes and Whyara Karoline Almeida da Costa and Bruno Silva Dantas and Débora Pinhatari Ferreira and Arão Cardoso Viana and Victoria Mesa and Marcos dos Santos Lima and Tatiana Colombo Pimentel and Marciane Magnani},
journal = {Food Bioscience},
year = {2026},
month = oct,
doi = {10.1016/j.fbio.2026.108751},
url = {https://hal.science/hal-05777954v1},
note = {CC BY},
}
RIS
TY - JOUR
TI - Underexploited Caatinga fruits as drivers of chemical and sensory aspects, and microbial communities in ginger beers
AU - Louise Iara Gomes de Oliveira
AU - Viviane Maria de Sousa Fontes
AU - Whyara Karoline Almeida da Costa
AU - Bruno Silva Dantas
AU - Débora Pinhatari Ferreira
AU - Arão Cardoso Viana
AU - Victoria Mesa
AU - Marcos dos Santos Lima
AU - Tatiana Colombo Pimentel
AU - Marciane Magnani
PY - 2026
DA - 2026/10/05
JO - Food Bioscience
DO - 10.1016/j.fbio.2026.108751
UR - https://hal.science/hal-05777954v1
AB - Adding fruits to spontaneous fermentation systems can reshape microbial dynamics and metabolite production, ultimately affecting sensory perception and functionality. This study evaluated a traditional ginger beer (GB_T) and two Caatinga fruit-based formulations produced with mangaba (GB_M) or cajarana (GB_C), focusing on physicochemical composition, phenolic bioaccessibility, antioxidant activity, microbial communities, volatile compounds, and sensory attributes. GB_M exhibited the highest concentration, variety, and bioaccessibility of phenolic compounds, higher concentrations of organic acids, and a volatile profile dominated by fruity esters and terpenes, resulting from fermentation driven mainly by yeasts of the genus Pichia . Sensorially, GB_M was characterised by fermented aroma and flavour, bitterness, and a darker, more turbid appearance. In contrast, cajarana addition resulted in a more selective phenolic profile and a volatile composition associated with citrus and fresh notes. These features were supported by microbial communities dominated by Hanseniaspora and Pichia and translated into sensory attributes marked by citrus aroma, fruity flavor, brighter appearance, and higher perceived carbonation. The traditional ginger beer exhibited the highest antioxidant activity despite its lower phenolic variety, and was characterised by floral-impact volatiles such as linalool and geraniol. Overall, the results demonstrate that underexploited Caatinga fruits distinctly modulate spontaneous fermentation pathways, generating fruit-specific chemical and sensory profiles and enhancing the functional potential of fermented plant-based beverages. • Caatinga fruits distinctly modulate spontaneous ginger beer fermentation pathways. • Mangaba increased phenolic diversity, bioaccessibility, and fruity esters. • Cajarana enhanced citrus-like volatiles, carbonation, and sensory brightness. • Microbial dynamics differed by fruit, with Pichia and Hanseniaspora driving outcomes. • Fruit-specific chemical signatures aligned with distinct sensory profiles.
SN - 2212-4292
SN - 2212-4306
ER -