Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)

Abstract

The aim of this study was to develop a fermented huauzontle-based beverage by incubating a herbal infusion at 37 °C for 24 or 48 h, prepared with either fresh or dried huauzontle and inoculated with different huauzontle-autochthonous Lactiplantibacillus plantarum strains (Lp22, Lp24, Lp39). A ranking test made with 60 non-trained subjects was conducted for all prepared beverages. The beverage with the highest extent of preference was selected to determine composition, bacterial cell viability, total phenolics content, as well as in vitro antioxidant (AOx) and anti-inflammatory activities. A fermented beverage prepared with dried inflorescence, Lp22 and incubated 48 h exhibited the highest preference (ca. 31%). The preparation showed a viable cell count up to 8.6 Log CFU/mL, and AOx activity of 351.80 and 856.21 μM Trolox equivalent by ABTS and ORAC, respectively. No relationship (p > 0.05) between AOx activity and total phenolics content (15 μg/mL) was found. Results revealed that the selected beverage displayed inhibition of heat-induced hemolysis (ca. 29%), protein denaturation (ca. 39%), and proteinase (ca. 40%) and lipoxygenase (ca. 32%) activities. Our results evidence for the first time the significant role of huauzontle-autochthonous bacteria in the suitability of huauzontle to prepare a fermented beverage with potential health-promoting properties.