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Journals / Journal of the Turkish Chemical Society Section A: Chemistry / 2026 / Issue: 2026-1

Effect of Salt Concentration on Physicochemical and Microbiological Quality of Pulp and Juice Fractions of Strawberry Pickles: Insights into Phenolic Profiles, Antioxidant, and ACE-Inhibitory Activities

Bahar Fındık(NEVSEHIR HACI BEKTAS VELI UNIVERSITY)0000-0002-0030-4106
Hilal Yıldız(NEVSEHIR HACI BEKTAS VELI UNIVERSITY)0000-0002-7966-455X
İsmail Yener(DICLE UNIVERSITY)0000-0002-0988-9462
Serkan Yiğitkan(DICLE UNIVERSITY)0000-0002-6202-1515
Pages
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Publication Date
2026-02-10
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Additionally, sensory evaluation conducted exclusively on the juice fractions revealed that the sample with 4% salt concentration received the highest scores for color, fermented odor, taste, aroma, sourness, saltiness, strawberry-like notes, and overall acceptability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Herein, strawberry pickles were prepared using varying salt concentrations and subjected to 20 days of fermentation.
📊
Key Findings & Data:Among the 24 identified polyphenolic compounds, ellagic acid and quinic acid were the predominant components in both fractions.
💡
Conclusion & Impact:Additionally, sensory evaluation conducted exclusively on the juice fractions revealed that the sample with 4% salt concentration received the highest scores for color, fermented odor, taste, aroma, sourness, saltiness, strawberry-like notes, and overall acceptability.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Strawberry pickles · Salt concentration · Pulp and juice fractions

Abstract

Herein, strawberry pickles were prepared using varying salt concentrations and subjected to 20 days of fermentation. After fermentation, the pulp and juice fractions of the strawberry pickles were analyzed for their phytochemical profiles, antioxidant activities, enzyme inhibition capacities (angiotensin-converting enzyme-ACE, elastase, and collagenase), microbiological properties, and sensory characteristics. Among the 24 identified polyphenolic compounds, ellagic acid and quinic acid were the predominant components in both fractions. The distribution patterns of phenolic compounds varied between fractions depending on the salt concentration. The highest amounts of individual phenolic components were primarily found in the strawberry pickles prepared with 4% salt concentration. All samples exhibited high antioxidant activity, with the highest ABTS radical scavenging capacities recorded at 87.70% in the pulp fraction and 84.65% in the juice fraction. The highest enzyme inhibition activity (99.78%) was observed against ACE in the juice fraction of the sample containing 6% salt. Microbiological analyses (total aerobic mesophilic bacteria (TAMB), lactic acid bacteria on MRS and M17 media, and yeast and mold counts) showed no significant differences across salt concentrations or sample fractions. Additionally, sensory evaluation conducted exclusively on the juice fractions revealed that the sample with 4% salt concentration received the highest scores for color, fermented odor, taste, aroma, sourness, saltiness, strawberry-like notes, and overall acceptability. Overall, the findings highlight the juice fraction of the pickles as a valuable component with strong potential for consumer acceptance and its application in the development of innovative fruit-based fermented functional foods.

🔖

Cite This Article

Fındık, B., Yıldız, H., Yener, İ., Yiğitkan, S. (2026). Effect of Salt Concentration on Physicochemical and Microbiological Quality of Pulp and Juice Fractions of Strawberry Pickles: Insights into Phenolic Profiles, Antioxidant, and ACE-Inhibitory Activities. Journal of the Turkish Chemical Society Section A: Chemistry, Issue: 2026-1. https://doi.org/10.18596/jotcsa.1766543

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