Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions

Sotelo-González, Ana M.; Pérez‐Ramírez, Iza F.; Soto-Infante, Julissa Haydee; Gómez-Velázquez, Haiku D. J.; Vázquez-Barrios, M.E.; Escobar-Ortiz, Alexandro; Reynoso‐Camacho, Rosalía

doi:10.3390/molecules28062496

Cited by 2 publications

(1 citation statement)

References 24 publications

(31 reference statements)

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“…Furthermore, soy-based and black bean-based yogurt alternatives contained significant amounts of ferulic and p-coumaric acids and research by Fan et al (2019) [56] demonstrated that these acids act as effective copigments that enhance the stability of anthocyanins residues in blackberry-wine fermentation. Sotelo-González et al ( 2023) [57] reported that polyphenols in the strawberry-blueberry blend beverage could exert a copigmentation effect, reducing the rate of anthocyanin degradation during storage.…”

Section: Changes In Anthocyanin Content During Storage Of Strawberry ...mentioning

confidence: 99%

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

Ścibisz,

Ziarno

2023

Molecules

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The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.

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Section: Changes In Anthocyanin Content During Storage Of Strawberry ...mentioning

confidence: 99%

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

Ścibisz,

Ziarno

2023

Molecules

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Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses

Moazzem,

Hayden,

Kim

et al. 2024

Foods

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In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R2) indicated that the e-nose and the e-tongue were highly predictive in their evaluation of the intensities of all the descriptive sensory attributes. Lastly, the concentrations of furaneol, one of the key volatiles imparting a distinct ripe strawberry aroma, were determined using an e-nose to correlate with the intensities of aroma attributes evaluated by the panel. A significant positive Pearson’s correlation coefficient was found with the intensities of overripe aroma. The findings indicate the potential of electronic senses to determine sensory characteristics and their excellent capability to predict the eating quality of strawberries.

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Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions

Cited by 2 publications

References 24 publications

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses

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