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Production of Sour Cherry (Prunus cerasus) Jam with macroalgae (Porphyra dioica). Microbiological, Sensory and Physico-chemical characterization.

João M. Reboleira1*, Andre Horta1, Susana L. Mendes2, Susana Bernardino2 and Rui M. Ganhão2
  • 1 MARE – Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Portugal
  • 2 MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Dep. Ciências Exactas e Tecnológicas, Portugal

Currently there is a growing demand for innovative products of high nutritional quality and high shelf-life. The development of food products with these features has brought a slew of new ingredients into the market shelves. Macroalgae have recently gained a foothold in the Mediterranean diet as “gourmet” products, but are a well of untapped potential as preservative and thickening agents, as well as being functional foods in and of themselves. (Isakaa et al. 2015) Portugal’s exclusive economic zone represents a significant and sustainable source of macroalgae, with several species of the Porphyra genus readily available for capture or culture. Natural antioxidants are also an integral part of the diet trends in developed countries, with the acknowledgement of their health promotion and disease prevention capabilities, and red berries are one of the most important sources. Sour cherry (Prunus cerasus) is one such source, and has been cultivated in Portugal for millennia, often being used in traditional liquors, spirits, jams and jellies. (Khoo et al. 2011; Serradilla et al. 2016; Stoner et al. 2008) In this project, a sour cherry and dried macroalgae (Porphyra dioica) jam was developed and analyzed in partnership with Licóbidos – Fabrico Artesanal de Licores, Lda., in an attempt to create a new food product that makes use of local food resources while being nutritionally enriched and additive-free. Thorough chemical, microbiological and sensory evaluation of the product was then conducted in order to characterize the product. Nutritional information included protein, fat, carbohydrate, ash and salt content, fatty acid profile, total reducing sugar content and humidity. Microbiological evaluation included the detection of E. coli, Listeria, Salmonella, total microorganisms at 30°C, yeasts and molds, all according to reference legislation. Sensory analysis was carried out by a tester panel comprised of 13 trained members. A total of four sensory trials were executed (n=4), over the course of three days. A control sample was created based on a commercial sour cherry jam recipe and was subjected to the same trials. The nutritional information and microbiological parameters are available in Table 1. The product displayed nutritional features very similar to most other cherry jams, with slightly higher protein, fiber and salt content, attributed to the presence of the macroalgae. (Rababah et al. 2012; Rababah et al. 2015; Serradilla et al. 2016) The absence of microbial growth was considered an indicator of good manufacturing practices, and a guarantee of the product’s safety for further sensory testing. The sensory profiles are presented in Figure 1. Sensory descriptors and scale references were obtained from Meilgaard et al. The panel identified a moderate seafood-like flavor in the Sour Cherry & Macroalgae, which was pointed as the cause for the reduced perception of sweetness and cherry aroma. The absence of thickening agents reduced the viscosity of the jam. Both products achieved high acceptability from the testers which also highlighted the tenuous cinnamon flavor that is emulated by this particular kind of sour cherry.

Figure 1
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Acknowledgements

This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE.

The project was carried out in parntership with Licóbidos - Fabrico Artesanal de Licores, Lda., and made possible through the strategic efforts and support of Instituto de Apoio às Pequenas e Médias Empresas e ao Investimento (IAPMEI), Quadro de Referência Estratégico Nacional (QREN) and the Government of Portugal.

References

Cian, R. E.; Fajardo, M. A.; Alaiz, M.; Vioque, J.; Gonzalez, R. J.; Drago, S. R. Chemical composition, nutritional and antioxidante properties of the red edible seaweed Porphyra columbina. International Journal of Food Sciences and Nutrition, 2014, 65(3), 299-305

Isakaa, S.; Chob, K.; Nakazonoa, S.; Abua, R.; Uenoa, M.; Kimb, D.; Oda, T. Antioxidant and anti-inflammatory activities of porphyrin isolated from discolored nori (Porphyra yezoensis). International Journal of Biological Macromolecules, 2015, 74, 68-75

Khoo, G. M.; Clausen, M. R.; Pedersen, B. H.; Larsen, E. Bioactivity and total phenolic content of 34 sour cherry cultivars. Journal of Food Composition and Analysis, 2011, 24, 772-776

Rababah, T. M.; Al-u’datt, M. H.; Al-Mahashneh, M.; Yang, W.; Feng, H.; Ereifej, K.; Kilani, I.; Ishmais, M. A. Effect of Jam Processing and Storage on Phytochemicals and Physicochemical Properties of Cherry at Different Temperatures. Journal of Food Processing and Preservation. 2012, 12-20

Rababah, T. M.; Al-u’datt, M. H.; Brewer, S. Jam Processing and Impact on Composition of Active Compounds. In: Preedy, V. R. Processing and Impact on Active Compounds in Food. Academic Press, 2015, Capítulo 82

Serradilla, M. J.; Hernández, A.; Lopez-Corrales, M. L.; Ruiz-Moyano, S.; Córdoba, M. G.; Martin, A. Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae). In: Preedy, V. R.; Simmonds, M. S. J. Nutritional Composition of Fruit Cultivars. Academic Press, 2016, Capítulo 6

Stoner, G. D.; Wang, L.; Cordell, B. Review: Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries. Carcinogenesis, 2008, 29, 1665- 1674

Keywords: sour cherry, Prunus cerasus, Fruit jams, Porphyra dioica, macroalgae, Nutritional analysis, Sensory analysis, Anthocyanins

Conference: IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016.

Presentation Type: Oral presentation

Topic: SeaFood Technology

Citation: Reboleira JM, Horta A, Mendes SL, Bernardino S and Ganhão RM (2016). Production of Sour Cherry (Prunus cerasus) Jam with macroalgae (Porphyra dioica). Microbiological, Sensory and Physico-chemical characterization.. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2016. doi: 10.3389/conf.FMARS.2016.04.00116

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Received: 14 May 2016; Published Online: 13 Jul 2016.

* Correspondence: Mr. João M Reboleira, MARE – Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Peniche, Leiria, 2500-641, Portugal, joao.reboleira@ipleiria.pt