Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage

Kabakci S. A., Turkyilmaz M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.102, sa.6, ss.2563-2574, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/jsfa.11598
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.2563-2574
  • Anahtar Kelimeler: black carrot juice, fermentation, probiotic microorganisms, anthocyanins, sugars, antioxidant activity, ANTHOCYANINS, IDENTIFICATION, SUCROSE, COLOR
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUND The effects of fermentation time (17-48 h) and pH (3.37-4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 degrees C for 20 weeks. RESULTS Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at lambda(max) (A(max)). Moreover, the stability of anthocyanins, color density, and A(max) in FBs was somewhat higher than those in BCJ. Lactic acid showed a co-pigmentation effect on cyanidin-3-galactoside-xyloside-glucoside-sinapic acid and cyanidin-3-galactoside-xyloside-glucoside-ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists. CONCLUSION We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. (c) 2021 Society of Chemical Industry.