The objective was to characterize fermented whole blackcurrants (BC) and their effect on the activities of α-amylase, α-glucosidase, dipeptidyl peptidase, as markers of diabetes. In addition, the antioxidant capacity was measured using 2,2- diphenyl-1-picrylhydrazyl (DPPH), after water-based ultrasound assisted extraction, treatment with pectinase and fermentation. Enzymatic treatment doses and heating times (52 °C) were evaluated for their effect on the concentration of anthocyanins (TA) and it was determined that a dose of 400 mL/ton held for 150 min at 52 °C yielded the highest concentration. Positive correlations were noted among the total time (min) of heating (52 °C) and total tannins (TT) and total polyphenols (TP) (r = 0.725 and r = 0.731, respectively at α = 0.05). Heating during pectinase treatments increased the concentrations of both TT and TP, with a contribution of heating of the BC mash and the pectinase. Positive correlations were also noted for the fermentation temperatures (23 °C and 15 °C) for TA, TT, and TP (r = 0.608, r = 0.569, and r = 0.546, respectively at α = 0.05). Dealcoholized wine-mix- 15 °C had the lowest (more potent) IC<sub>50</sub> for α-glucosidase. Fermentation increased TA approximately 5 times. LC-ESI-MS analysis confirmed the presence of four major TA (D3G, D3R, C3G, and C3R). Fermentation byproducts (BC pomace) proved to be a potent antioxidant when compared to 600 <i>µ</i>M gallic acid (100% inhibition), it achieved a DPPH free radical scavenging capacity of 83% (at 2 mg/ml). These results provide strong evidence that BC byproducts have great potential for reutilization by the food and beverage industries. In conclusion, to our knowledge, this is the first report quantifying the value-added benefits in BC fermented products using a water-based ultrasound extraction. BC fruits have potential to offer solutions for current issues facing the food industry such as consumer demand for more healthful colored processed foods.

Chemical characterization of fermented whole blackcurrants and their value-added benefits

ACS Spring Meeting 2021

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