Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Tkacz, Karolina; Chmielewska, Joanna; Turkiewicz, Igor Piotr; Nowicka, Paulina; Wojdyło, Aneta

doi:10.1016/j.foodchem.2020.127382

Cited by 72 publications

(66 citation statements)

References 39 publications

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“…The AC of cranberry and sea buckthorn beverages were significantly lower compared to aronia and rosehip-acetrola products. This is consistent with earlier reports of other researchers, where aronia and acerola juices, as well as rosehip nectars, were characterized by higher AC than cranberry and sea buckthorn juices [54][55][56].…”

Section: Physicochemical Properties Of the Beveragessupporting

confidence: 94%

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Skąpska

Marszałek

Woźniak

et al. 2020

Foods

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The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.

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Section: Physicochemical Properties Of the Beveragessupporting

confidence: 94%

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Skąpska

Marszałek

Woźniak

et al. 2020

Foods

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“…Among the visual parameters, the colour of the fruit is crucial for a buyer in deciding to buy fruit. Consumers want blackberries with extremely dark purple fruits and a shiny appearance, since a dull colour can give the fruit the appearance of either freshness or excessive fruit age [ 21 , 22 ]. The colour of blackberries depends on various factors, such as genotype, production conditions, fruit ripening stage, harvesting time, climate and soil, as well as storage conditions [ 23 , 24 ].…”

Section: Resultsmentioning

confidence: 99%

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Mikulič-Petkovšek

Veberič

Hudina

et al. 2021

Foods

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We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.

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“…Earlier, MLF has been utilized with O. oeni to reduce acidity and, thus, to potentially affect pleasantness of sea buckthorn [8]. In addition, MLF with L. plantarum has been performed on sea buckthorn juice without pH adjustment or acclimation phase [22,23]. MLF of sea buckthorn juice led to reduction in total acid content without affecting sugars, subsequently increasing sugar/acid ratio [22,23].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, MLF with L. plantarum has been performed on sea buckthorn juice without pH adjustment or acclimation phase [22,23]. MLF of sea buckthorn juice led to reduction in total acid content without affecting sugars, subsequently increasing sugar/acid ratio [22,23]. In addition, flavonols of sea buckthorn were not affected; however, protocatechuic acid content was increased [22].…”

Section: Introductionmentioning

confidence: 99%

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Markkinen

Laaksonen

Yang

2021

Eur Food Res Technol

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Malolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.

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Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Cited by 72 publications

References 39 publications

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

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