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Beverages 2018, 4(3), 57; https://doi.org/10.3390/beverages4030057

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
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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)
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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. View Full-Text
Keywords: Prunus avium; phenolics; Lactobacillus; antioxidant capacity Prunus avium; phenolics; Lactobacillus; antioxidant capacity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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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.

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