Fermented beverages enriched with quinoa or chestnut–persimmon: Nutritional, functional, and anti-nutritional assessment

In this study, chestnut-persimmon and quinoa flours were used to formulate non-dairy beverages (CNP and Q, respectively) fermented with a strain of Lacticaseibacillus casei . Fermentability (microbial counts and pH) and biochemical, polyphenolic, volatile, and nutritional profiles were evaluated using 1 H NMR, UPLC-QqQ-MS/MS, and HS-SPME/GC-MS. Both matrices sustained high LAB viability and stable acidification, confirming their suitability as fermentation substrates. NMR spectroscopy revealed matrix-dependent metabolic shifts: CNP beverages retained higher sugar levels and accumulated methanol and scyllo-inositol, whereas Q beverages exhibited enhanced nucleotide release. Lactic and acetic acids increased in both beverages. Among the 21 phenolic compounds identified, chlorogenic acid isomers, mainly derived from black carrot, were predominant. Total polyphenols content remained above 80% of baseline values, with greater stability observed in CNP, while Q retained a more diversified flavonoid profile. VOC analysis showed suppression of aldehyde in fermented CNP, associated with reduced grassy notes, whereas fermented Q accumulated lipid-derived alcohols and fatty acids, resulting in more pronounced earthy and fatty aromas. Fermentation reduced antinutritional factors and improved in vitro protein digestibility, particularly in CNP. Overall, these findings demonstrated that both beverages are highly fermentable, nutritionally advantageous, and compositionally distinct, offering gluten-free, nutrient-rich options with complementary functional properties.