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Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry

Authors :
Paola Sánchez-Bravo
Pedro Javier Zapata
Alejandra Martínez-Esplá
Ángel A. Carbonell-Barrachina
Esther Sendra
Source :
Beverages, Vol 4, Iss 3, p 57 (2018)
Publication Year :
2018
Publisher :
MDPI AG, 2018.

Abstract

Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds.

Details

Language :
English
ISSN :
23065710
Volume :
4
Issue :
3
Database :
Directory of Open Access Journals
Journal :
Beverages
Publication Type :
Academic Journal
Accession number :
edsdoj.453a4729db9241e5a9b33d9531224830
Document Type :
article
Full Text :
https://doi.org/10.3390/beverages4030057