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October 9, 2025Journal of Food BiochemistryOpen Access

Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality

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Authors

JEJustice Amakye EssieduPAParise AdadiEKElena G. Kovaleva

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Overview

This study examines how cranberry enrichment and fermentation duration influence mead's antioxidant capacity and sensory quality.

Key Points

  • Cranberry supplementation improved the bioactive profile of mead, enhancing total phenolic and flavonoid contents.
  • Antioxidant activity in cranberry-supplemented mead reached notable levels, with DPPH and hydrogen peroxide scavenging at 50.7% and 58.6%.
  • Mead with cranberries had a lower alcohol content and superior sensory attributes, including flavor complexity and mouthfeel.
  • The findings support cranberry-enriched mead as a viable low-alcohol, health-promoting beverage in the market.

Cite This Study

Essiedu et al. (2025) studied this question.

synapsesocial.com/papers/68e7ba40ccde5f1021f64bbahttps://doi.org/10.1155/jfbc/9617052
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