02207naa a2200349 a 450000100080000000500110000800800410001902400560006010000220011624501840013826000090032252011120033165000240144365000110146765000120147865000230149065000230151365000120153665000290154865000200157765300220159765300270161965300240164670000230167070000230169370000180171670000290173470000170176370000150178070000200179577300420181521549422023-07-14       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2022.1351212DOI1 aBARRETO, S. M. A.  aEffect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.h[electronic resource]  c2023  aBrazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. ?P?era D9′ ) fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (&gt10.5%) and glycerol (4.8?5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a &gt70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.  aBioactive compounds  aCitrus  aOranges  aPhenolic compounds  aComposto Fenólico  aLaranja  aSaccharomyces Cerevisiae  aSuco de Laranja  aBioacessibilidade  aComposição da bebida  aCompostos bioativos1 aSILVA, A. B. M. da1 aDUTRA, M. da C. P.1 aBASTOS, D. C.1 aCARVALHO, A. J. de B. A.1 aVIANA, A. C.1 aNARAIN, N.1 aLIMA, M. dos S.  tFood Chemistrygv. 408, 135121, 2023.