Abstract
The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9°Bx) in fresh juice (FEB1), (b) adjusted to 17.5°Bx (FEB2) and (c) adjusted to 25°Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12mg Trolox, 188.60 ± 0.20mg Gallic acid, 64.35 ± 0.09mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
