In 2016 Romania ranked fourth at the EU level in terms of production by over 21,000 tons and on the first place regarding the collection of rosehips with approximately 3,051tons in 2007. Rosehip fruits (Rosa canina L.) are not sufficiently exploited in the food industry. Based on its important biological value (high content of vitamin C, carotenoids, tocopherols, bioflavonoid phenols, organic acids, amino acids), rosehips are the raw material of interest to the beverage industry.
In this respect, we have proposed to capitalize the bioactive compounds of honey and rosehips in a fermented drink. The purpose of this work was to analyze the effect of thermal and non-thermal treatments on chromatic characteristics, antioxidant activity and total polyphenol contents of a Rosa Canina L. and honey-based fermented beverage. The experimental alternatives included the application of different physical treatments (thermal and non-thermal) to accelerate the extraction of color compounds and polyphenol from the rosehip into the honey wort, as well as the testing of different fermentation yeast species– Saccharomyces cerevisiae and non-Saccharomyces cerevisiae. The determination of the chromaticity characteristics was performed spectrophotometrically, antioxidant activity by measuring the ability of antioxidants to react with DPPH radicals and total polyphenol contents using the Folin-Ciocalteu method.
Rosehips, mead, pre-fermentation treatments, Saccharomyces cerevisiae, non-Saccharomyces cerevisiae yeast.
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