Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions
Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/6/2496 |
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| author | Ana María Sotelo-González Iza Fernanda Pérez-Ramírez Julissa Haydee Soto-Infante Haiku Daniel de Jesús Gómez-Velázquez Ma. Estela Vázquez-Barrios Alexandro Escobar-Ortíz Rosalía Reynoso-Camacho |
| author_facet | Ana María Sotelo-González Iza Fernanda Pérez-Ramírez Julissa Haydee Soto-Infante Haiku Daniel de Jesús Gómez-Velázquez Ma. Estela Vázquez-Barrios Alexandro Escobar-Ortíz Rosalía Reynoso-Camacho |
| author_sort | Ana María Sotelo-González |
| collection | DOAJ |
| description | Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MS<sup>E</sup>, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages. |
| first_indexed | 2024-03-11T06:08:11Z |
| format | Article |
| id | doaj.art-45815a22283b4754b56fb75c0601efdc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T06:08:11Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-45815a22283b4754b56fb75c0601efdc2023-11-17T12:51:08ZengMDPI AGMolecules1420-30492023-03-01286249610.3390/molecules28062496Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry DecoctionsAna María Sotelo-González0Iza Fernanda Pérez-Ramírez1Julissa Haydee Soto-Infante2Haiku Daniel de Jesús Gómez-Velázquez3Ma. Estela Vázquez-Barrios4Alexandro Escobar-Ortíz5Rosalía Reynoso-Camacho6Chemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoChemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoChemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoInstitute of Neurobiology, Universidad Nacional Autónoma de Mexico Campus Juriquilla, Querétaro 76230, MexicoChemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoChemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoChemistry School, Universidad Autónoma de Querétaro, Querétaro 76010, MexicoBlueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MS<sup>E</sup>, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages.https://www.mdpi.com/1420-3049/28/6/2496strawberryblueberrybeveragesstabilitypolyphenols |
| spellingShingle | Ana María Sotelo-González Iza Fernanda Pérez-Ramírez Julissa Haydee Soto-Infante Haiku Daniel de Jesús Gómez-Velázquez Ma. Estela Vázquez-Barrios Alexandro Escobar-Ortíz Rosalía Reynoso-Camacho Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions Molecules strawberry blueberry beverages stability polyphenols |
| title | Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions |
| title_full | Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions |
| title_fullStr | Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions |
| title_full_unstemmed | Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions |
| title_short | Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions |
| title_sort | improved phenolic profile sensory acceptability and storage stability of strawberry decoction beverages added with blueberry decoctions |
| topic | strawberry blueberry beverages stability polyphenols |
| url | https://www.mdpi.com/1420-3049/28/6/2496 |
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