Influence of Different Sweeteners and YeastConcentrations on Fermented Beverages Producedfrom Banana (Musa paradisiaca) and Orange(Citrus sinensis) through Independent Fermentation Processes

Abstract

Post-harvest losses of tropical fruits pose a challenge to food sustainability, making fermentation a strategy for generating value-added products. This study aimed to evaluate the effect of fruit type (banana and orange), sweetener (sugar and honey), and S. cerevisiae concentration (0.1 and 0.3 g/L) on the physicochemical, functional, microbiological, and sensory properties of fermented beverages made from banana (Musa paradisiaca) and orange (Citrus sinensis). A 2 × 2 × 2 factorial design with eight treatments was used. Physicochemical parameters, total polyphenols, antioxidant capacity, microbiological quality, and sensory acceptability were determined, and the data were analyzed using multifactorial ANOVA and Tukey’s test (p < 0.05). Beverages made with orange showed greater antioxidant capacity and better sensory acceptance (T5 and T6), while those made with banana had higher soluble solids and alcohol content. No spoilage microorganisms were detected. These results demonstrate the potential of fermentation to add value to tropical fruits and reduce post-harvest losses.