Next Article in Journal
Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate
Previous Article in Journal
Ultrasonic Effects on the Quality of Mulberry Juice
Article

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

Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
*
Author to whom correspondence should be addressed.
Received: 10 July 2018 / Revised: 31 July 2018 / Accepted: 2 August 2018 / Published: 4 August 2018
(This article belongs to the Special Issue Traditional Fermented Beverages)
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. View Full-Text
Keywords: Prunus avium; phenolics; Lactobacillus; antioxidant capacity Prunus avium; phenolics; Lactobacillus; antioxidant capacity
Show Figures

Graphical abstract

MDPI and ACS Style

Sánchez-Bravo, P.; Zapata, P.J.; Martínez-Esplá, A.; Carbonell-Barrachina, Á.A.; Sendra, E. Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages 2018, 4, 57. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030057

AMA Style

Sánchez-Bravo P, Zapata PJ, Martínez-Esplá A, Carbonell-Barrachina ÁA, Sendra E. Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages. 2018; 4(3):57. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030057

Chicago/Turabian Style

Sánchez-Bravo, Paola, Pedro J. Zapata, Alejandra Martínez-Esplá, Ángel A. Carbonell-Barrachina, and Esther Sendra. 2018. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry" Beverages 4, no. 3: 57. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030057

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop