Evaluating the impact of storage time and temperature on the stability of bioactive compounds and microbial quality in cherry syrup from the ‘Burlat’ cultivar

Abstract

Abstract This study aimed to investigate the effect of storage time and temperature on the bioactive and sanitary quality of cherry syrup made from the “Burlat” cultivar cherries. The syrup was pasteurized at 70 °C for 2 min and stored at four temperatures (− 20, 4, 28, and 40 °C) for six months. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant activity (AA) of the syrup were monitored throughout the storage period. Results showed that there was no statistically significant loss of TPC, TFC, TAC, and AA up to 60 days of storage at − 20 °C and 4 °C (p < 0.05). However, at 28 °C and 40 °C, a significant loss was observed from 30 days of storage. ATR-FTIR analysis confirmed the degradation of syrup nutritive compounds around the vibration regions attributed mainly to proteins and phenols as a function of temperature and storage time. Microbial control revealed that no molds or yeasts were detected at any temperature treatment during the 6-month storage period. Overall, this study suggests that low temperature storage (− 20 °C) is recommended to maintain the microbiological and biochemical quality of cherry syrup. As a result, the findings from this study will prove valuable to a wide range of industries, including food, nutrition, pharmaceuticals, and therapeutics.

Keywords

• Cherry syrup
• Storage temperature
• Microbial quality
• Antioxidant activity