Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae
Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomy...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/9687281 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832563840999489536 |
|---|---|
| author | Ana Flores-García Rubén Márquez-Meléndez Erika Salas Guillermo Ayala-Soto Iván Salmerón León Hernández-Ochoa |
| author_facet | Ana Flores-García Rubén Márquez-Meléndez Erika Salas Guillermo Ayala-Soto Iván Salmerón León Hernández-Ochoa |
| author_sort | Ana Flores-García |
| collection | DOAJ |
| description | Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage. |
| format | Article |
| id | doaj-art-48cd9613e5c14c88827790386c9c4c43 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-48cd9613e5c14c88827790386c9c4c432025-02-03T01:12:28ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/96872819687281Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiaeAna Flores-García0Rubén Márquez-Meléndez1Erika Salas2Guillermo Ayala-Soto3Iván Salmerón4León Hernández-Ochoa5Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoUniversidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoUniversidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoUniversidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoUniversidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoUniversidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Circuito Universitario, Campus Universitario #2, Chihuahua C.P. 31125, MexicoChagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.http://dx.doi.org/10.1155/2019/9687281 |
| spellingShingle | Ana Flores-García Rubén Márquez-Meléndez Erika Salas Guillermo Ayala-Soto Iván Salmerón León Hernández-Ochoa Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae International Journal of Food Science |
| title | Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae |
| title_full | Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae |
| title_fullStr | Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae |
| title_full_unstemmed | Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae |
| title_short | Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae |
| title_sort | physicochemical and sensory characteristics of a chagalapoli fruit ardisia compressa beverage fermented using saccharomyces cerevisiae |
| url | http://dx.doi.org/10.1155/2019/9687281 |
| work_keys_str_mv | AT anafloresgarcia physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae AT rubenmarquezmelendez physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae AT erikasalas physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae AT guillermoayalasoto physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae AT ivansalmeron physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae AT leonhernandezochoa physicochemicalandsensorycharacteristicsofachagalapolifruitardisiacompressabeveragefermentedusingsaccharomycescerevisiae |