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; Hilal Yıldız; İsmail Yener; Serkan Yiğitkan

doi:10.18596/jotcsa.1766543

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

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.

Keywords

References

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Details

Primary Language

English

Subjects

Biologically Active Molecules

Journal Section

Research Article

Authors

Bahar Fındık ^*
0000-0002-0030-4106
Türkiye

Hilal Yıldız
0000-0002-7966-455X
Türkiye

İsmail Yener
0000-0002-0988-9462
Türkiye

Serkan Yiğitkan
0000-0002-6202-1515
Türkiye

Publication Date

February 10, 2026

Submission Date

August 16, 2025

Acceptance Date

December 30, 2025

Published in Issue

Year 2026 Number: 2026-1

DOI

https://doi.org/10.18596/jotcsa.1766543

IZ

https://izlik.org/JA73HS42BH

Cite

RIS / Bibtex

APA

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, 2026-1, 1-21. https://doi.org/10.18596/jotcsa.1766543

AMA

1.Fındık B, Yıldız H, Yener İ, Yiğitkan S. 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. JOTCSA. 2026;(2026-1):1-21. doi:10.18596/jotcsa.1766543

Chicago

Fındık, Bahar, Hilal Yıldız, İsmail Yener, and Serkan Yiğitkan. 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, no. 2026-1: 1-21. https://doi.org/10.18596/jotcsa.1766543.

EndNote

Fındık B, Yıldız H, Yener İ, Yiğitkan S (February 1, 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 2026-1 1–21.

IEEE

[1]B. Fındık, H. Yıldız, İ. Yener, and S. Yiğitkan, “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”, JOTCSA, no. 2026-1, pp. 1–21, Feb. 2026, doi: 10.18596/jotcsa.1766543.

ISNAD

Fındık, Bahar - Yıldız, Hilal - Yener, İsmail - Yiğitkan, Serkan. “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. 2026-1 (February 1, 2026): 1-21. https://doi.org/10.18596/jotcsa.1766543.

JAMA

1.Fındık B, Yıldız H, Yener İ, Yiğitkan S. 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. JOTCSA. 2026;:1–21.

MLA

Fındık, Bahar, et al. “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, no. 2026-1, Feb. 2026, pp. 1-21, doi:10.18596/jotcsa.1766543.

Vancouver

1.Bahar Fındık, Hilal Yıldız, İsmail Yener, Serkan Yiğitkan. 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. JOTCSA. 2026 Feb. 1;(2026-1):1-21. doi:10.18596/jotcsa.1766543