Open AccessDevelopment of a Jerte Valley cherry-based beverage by fermentation of lactic acid bacteria and characterization of its potential functional value
Author(s) -
María Garrido,
Elena Bote,
Daniel Moreno,
Jonathan Delgado Adamez
Publication year - 2020
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2020.v32.i10.2174
Subject(s) - fermentation , pasteurization , food science , ascorbic acid , lactic acid , chemistry , lactic acid fermentation , bacteria , biology , genetics
Lactic fermentation is a low-cost and sustainable bio-preservation method that aims to retain the sensory and nutritional characteristics of raw matrices. In this study two lactic fermentation processes were set up to elaborate two fermented cherry beverages as well as to determine their nutritional and functional characteristics. Differences between both processes were based on the pasteurization conditions and ascorbic acid addition time. The results were compared with those obtained in cherry fresh fruit and two pasteurized cherry purées. The purée and beverage obtained through protocol 2 (where ascorbic acid addition was carried out before the pasteurization process, which was applied during 5 minutes) were the most effective in preserving the reddish color of fruits compared to those obtained in protocol 1 (where ascorbic acid addition was carried out after the pasteurization process, which was applied during 10 minutes) . Similarly, protocol 2 was more efficient in preventing the loss of phenolic compounds and anthocyanins. The levels of serotonin did not change after the fermentation processes, whereas the amino acid concentration was higher in cherry-fermented beverages. Better results were obtained in cherry-fermented beverages. The lactic fermentation could be a useful and feasible technique to obtain natural drinks with functional / nutritional qualities.