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The fermented beverages exhibited pH values of 3.54\u20133.63, turbidity of 0.614\u20130.779, total soluble solids of 24.93\u201329.87 \u00b0Brix, and dry matter content of 27.62%\u201330.75%, with color parameters recorded as\n                    <jats:italic>L<\/jats:italic>\n                    * (15.08\u201316.66),\n                    <jats:italic>a<\/jats:italic>\n                    * (12.80\u201318.21), and\n                    <jats:italic>b<\/jats:italic>\n                    * (\u20135.78 to \u22123.05). Phenolic profiling identified catechin (31.05\u201332.90\u2009ppm), chlorogenic acid (10.82\u201311.05\u2009ppm), and myricetin (5.05\u20136.90\u2009ppm) as the predominant compounds, although most phenolics gradually declined during storage. Despite higher initial total phenolic content (TPC) in control samples, lacto\u2010fermented beverages exhibited superior recovery values (%), indicating enhanced bioaccessibility during in\u00a0vitro digestion. Calorie reductions reached up to 46.46% in SCN9\u2010SH10, while viable LAB populations remained above 10\n                    <jats:sup>6<\/jats:sup>\n                    \u2009CFU\/mL throughout 21\u2009days of storage (7.01\u20137.65\u2009log\u2009CFU\/mL). TPC ranged from 214.75 to 353.67\u2009mg gallic acid equivalent (GAE)\/100\u2009mL, DPPH scavenging activity from 213.54 to 274.02\u2009mg Trolox equivalent (TE)\/100\u2009mL, and cupric reducing antioxidant capacity (CUPRAC) values from 924.46 to 1576.71\u2009mg TE\/100\u2009mL, with fermented samples consistently demonstrating higher antioxidant capacity than controls. Antibacterial activity was observed only in SCN9\u2010Mix and control samples against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Bacillus cereus<\/jats:italic>\n                    <\/jats:styled-content>\n                    ATCC 11778, while cytotoxicity assays indicated modest inhibitory effects toward MCF\u20107 breast cancer cells, with cell viability ranging from 87.64% to 94.45% in freshly prepared samples and decreasing over 28\u2009days. Collectively, these findings demonstrate that lactic acid fermentation effectively enhances the functional, microbiological, and bioactive properties of reduced\u2010calorie sour cherry\u2010based beverages.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72038","type":"journal-article","created":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T05:04:58Z","timestamp":1781931898000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced\u2010Calorie Sour Cherry Beverages During Cold Storage"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7837-4681","authenticated-orcid":false,"given":"Perihan Kubra","family":"Akman","sequence":"first","affiliation":[{"name":"Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University  Istanbul 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