Physicochemical, Antioxidant and Sensory Characteristics of Black Cherry (Prunus Serotina Subsp. Capuli) Fermented Juice

Figures & data

Table 1. Physicochemical characteristics of fresh and fermented black cherry beverages

		Fermented beverages
Characteristics	FRJ	FEB1	FEB2	FEB3
		(10.9 °Brix)	(17.5 °Brix)	(25 °Brix)
TSS	10.90 ± 0.01	5.1 ± 0.02	6.0 ± 0.01	11.9 ± 0.01
pH	4.40 ± 0.02^a	3.73 ± 0.01^b	3.66 ± 0.02^c	3.70 ± 0.01^b
TA (g citric acid/100 mL)	0.26 ± 0.03^c	0.47 ± 0.03^b	0.48 ± 0.02^ab	0.49 ± 0.01^a
FA (g citric acid/100 mL)	-	0.46 ± 0.02^a	0.46 ± 0.02^a	0.45 ± 0.02^a
VA (g acetic acid/100 mL)	-	0.01 ± 0.0^b	0.02 ± 0.01^b	0.04 ± 0.00^a
Ethanol concentration (% v/v)	-	4.94 ± 0.02^a	8.66 ± 0.00^b	13.66 ± 0.00^c
L*	24.00 ± 0.06^c	24.9 ± 0.03^b	34.6 ± 0.06^a	34.6 ± 0.03^a
a*	10.90 ± 0.03^a	23.3 ± 0.05^b	17.0 ± 0.03^c	20.0 ± 0.06^d
b*	5.50 ± 0.09^a	21.5 ± 0.02^b	36.3 ± 0.01^c	41.1 ± 0.02^d
Hue (°)	26.80^a	42.7^b	64.9^c	64.1^d
Chroma	12.24^a	31.7^b	40.0^c	45.7^d
ΔE*	-	20.26^a	33.14^b	38.24^c

Different letters in the same row show indicate significant differences (p ≤ 0.05).

Table 2. Antioxidant characteristics of fresh and fermented black cherry beverages

		Fermented beverages
Antioxidants	FRJ	FEB1	FEB2	FEB3
		(10.9 °Brix)	(17.5 °Brix)	(25 °Brix)
Antioxidant activity^a	196.95 ± 0.18^a	179.92 ± 0.09^b	161.09 ± 0.07^c	150.41 ± 0.11^d
Total phenolic compounds^2	198.40 ± 0.10^a	179.04 ± 0.06^b	134.21 ± 0.14^c	102.76 ± 0.10^d
Total flavonoids^3	171.09 ± 0.02^a	94.21 ± 0.04^b	75.33 ± 0.05^c	59.72 ± 0.06^d
Total monomeric anthocyanins^4	1.64 ± 0.08^a	1.10 ± 0.04^b	1.08 ± 0.03^c	0.72 ± 0.17^d

^amg ET/100 mL, ² mg GA/100 mL, ³ mg CAT/100 mL, ⁴ mg C3OG/100 mL.

Different letters in the same row show significant differences (p ≤ 0.05).

Table 3. Pearson correlation coefficients for antioxidant activity (AA), phenolic compounds (TP), total flavonoids (TFs), and monomeric anthocyanins relationships of black cherry juice and alcoholic beverages

		Correlation coefficients
Antioxidant characteristic	Considering juice	AA	TFs	TMAs
TPCs	Yes	0.984*	0.868	0.838
	No	0.998*	0.999*	0.892
TFs	Yes	0.940**	1	0.964*
	No	0.995**	1	0.862
TMAs	Yes	0.935**	0.964*	1
	No	0.805	0.862	1

*p < 0.05. **p < 0.10.

Figure 1. FTIR spectrum of fresh black cherry juice (FRJ)

Figure 2. FTIR spectrum of fermented black cherry beverage (FRB1) from juice with 10.9% of total soluble solids

Figure 3. FTIR spectrum of fermented black cherry beverage (FRB2) from juice with 17.5% of total soluble solids

Figure 4. FTIR spectrum of fermented black cherry beverage (FRB3) from juice with 25% of total soluble solids

Table 4. Sensory evaluation of fresh and fermented black cherry beverages

		Fermented beverages
Characteristics	FRJ	FEB1	FEB2	FEB3
		(10.9 °Brix)	(17.5 °Brix)	(25 °Brix)
Appearance	6.55 ± 1.10^a	7.40 ± 1.10^a	7.45 ± 1.19^a	7.50 ± 1.23^a
Color	6.25 ± 1.62^b	7.65 ± 0.81^a	7.80 ± 0.77^a	7.35 ± 1.35^a
Sweetness	7.80 ± 0.83^a	5.85 ± 1.39^b	6.00 ± 2.00^b	6.30 ± 1.89^b
Aroma	6.65 ± 1.27^ab	5.55 ± 1.64^b	6.80 ± 1.24^a	6.90 ± 1.33^a
Flavor	7.75 ± 0.79^a	4.55 ± 1.28^b	6.65 ± 1.56^a	6.75 ± 1.71^a
General acceptability	7.10 ± 1.21^a	4.65 ± 1.23^b	6.75 ± 1.29^a	7.10 ± 1.52^a

Different letters in the same row show significant differences (p ≤ 0.05).