Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
Marina Cano-Lamadrid, , L. Trigueros , Aneta Wojdyło , A. Carbonell-Barrachina , E. Sendra
AbstractPomegranate juice (PJ) has a potential to be used as a functional ingredient in fermented milks (FM). The aim of this study was to evaluate the quality of FM, stored at 4 degrees C during 30 days, obtained with 9 starter cultures with the addition of PJ before/after fermentation. The quality parameters studied were microbial counts (MC), anthocyanins (ANCs), color, and pH. All starter cultures maintained counts above 10(6) UFC g(-1). Seven ANCs were identified and the predominant one was cyanidin-3,5-di-O-glucoside. The ANCs were more stable and decomposed at a minor rate when added before the fermentation step. Lactobacillus helveticus led to high MC and provided the highest intensity of the red color due to its low pH. The addition of PJ ``before'' fermentation was the best choice because it led to the highest and most stable total ANCs content. ANCs experienced significant reductions (mean of 26.1 during cold storage. (C) 2017 Elsevier Ltd. All rights reserved.
|Journal series||LWT-Food Science and Technology, ISSN 0023-6438, (A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Anthocyanins degradation kinetics; Cyanidin-3,5-di-O-glucoside; Lactobacillus; Red color; Starter culture; Mollar de Elche|
|Internal identifier||63003; PX-591ed043d5de24e14304a23f|
|Score||= 40.0, 10-09-2020, ArticleFromJournal|
|Publication indicators||= 13; = 14; : 2017 = 1.476; : 2017 = 3.129 (2) - 2017=3.455 (5)|
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