The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders.

Lachowicz Lachowicz,Uździcka Uździcka,Oszmiański Oszmiański,Chmielewska Chmielewska

doi:10.3390/molecules24132477

Lachowicz Lachowicz, Uździcka Uździcka + Show 2 more

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https://doi.org/10.3390/molecules24132477

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Abstract

The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.

Highlights

Cider is a fermented beverage with alcohol content from 1.2 to 8.5% v/v made mainly of apples.It should be emphasized that its quality and character are determined foremost by the apples used in its production process
Results of the principal component analysis (PCA) revealed correlations between organic acid content, values of basic physicochemical parameters, polyphenolic compound content, and antioxidative activity of stored new red apple cider fermented with various yeast strains (Figure 3)
For PCPC1 was primarily accountable for the disparity between contents of anthocyanins, flavonols, phenolic acids, flavan-3-ols, dihydrochalcones, polymeric procyanidin, organic acids, and antioxidative activity determined with the ABTS assay

Summary

Introduction

Cider is a fermented beverage with alcohol content from 1.2 to 8.5% v/v made mainly of apples.It should be emphasized that its quality and character are determined foremost by the apples used in its production process. Cider is a fermented beverage with alcohol content from 1.2 to 8.5% v/v made mainly of apples. Special attention should be paid to the contents of polyphenols, acids, tannins, and sugars in the apples, because they are responsible for the sensory characteristics of this fermented beverage [1]. The polyphenolic compounds, including anthocyanins, contribute to the development of mainly color, bitterness, and astringency. They may influence the sweetness and sourness of food products, especially of alcohol products [2,3]. They can influence the Molecules 2019, 24, 2477; doi:10.3390/molecules24132477 www.mdpi.com/journal/molecules

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