Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties

Garcinia beverage was prepared by fermentation of ameliorated must of Garcinia xanthochymus
using native yeast isolated from naturally fermented Garcinia must. The native yeast was
identified as Hanseniaspora sp. (Accession no. U826968) based on biochemical and molecular
tests. Low alcoholic Garcinia beverages were prepared at four different must concentration
(5%, 10%, 20%, and 30% w/v). Fermentation using Hansiniaspora sp. was carried out for 28 days
and the fermented must were analyzed for changes in physical, biochemical and sensory
characteristics. The present study mainly focused on changes in organic acid profile during
fermentation, in particular, degradation of oxalic acid and antioxidant properties of the
fermented beverage. Results showed utilization of citric acid and 100% degradation of oxalic
acid (antinutritional factor) with the synthesis of aspartic acid. Antioxidant activity (DPPH
radical scavenging activity) was significantly higher in beverage with higher must concentra
tion along with dose dependency. Upon sensory analysis, the beverage prepared with 5% and
10% must were the only acceptable ones.