Fermented Fruit Juice Production Using Unconventional Seasonal Fruits Through Batch Fermentation

D’Souza, Pranita A; A.Naik, Priyanka; Rao, Shubashree C.; Vyas, Saujanya; Palan1, Anusha M.; Cornelio, Belrin; Shet, Vinayaka B.; Rao, Christopher V.

doi:10.15414/jmbfs.2017.6.6.1305-1308

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…Liu et al used Issatchenkia terricola for lemon juice fermentation studies and analyzed its dynamic changes in phenolic compounds, organic acids, and antioxidant activity [27]. D'Souza et al conducted a fermentation study on pomegranate juice and analyzed the free radical scavenging activity, ethanol, and residual sugars of the fermented juice [28]. Escudero-Lopez et al studied orange juice beverages obtained from alcoholic fermentation and their effect on cardiovascular risk [29,30].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Zou

Huang

2022

Journal of Food Quality

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Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids. With chestnut rose as the main raw material, with grapes, apples, and other fruits as auxiliary ingredients, through the technical process of deastringency, sterilization, fermentation, blending, and other technical processes to obtain the composite beverage, known as a chestnut rose jiaosu compound beverage, it is hereinafter referred to as CRJCB. The CRJCB fermented from chestnut rose juice is nutritious and has a variety of health effects, and the flavor is unique, with good color, aroma, and taste, which is a new type of beverage. However, at present, the fermentation related technology of CRJCB is not perfect, resulting in its low quality, which seriously restricts the industrialization development of CRJCB. In order to improve the quality of the jiaosu compound beverage, probiotics such as Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei, Lactobacillus royale (Lactobacillus reuteri), Lactobacillus acidophilus, and Streptococcus thermophilus, etc., were used. The chestnut rose as the main raw material was used for the fermentation, and grapes, apples, and sugar were used as auxiliary materials to carry out the research on the fermentation of single or mixed probiotics. The key fermentation processes affecting the quality of the jiaosu, such as juice preparation, deastringency of chestnut rose juice, fermentation temperature and time, sugar addition, and taste mixing of the jiaosu, were optimized. The optimized ratio, fermentation process parameters, and strains of probiotics of compound beverage with chestnut rose jiaosu, with high quality, were obtained. The experimental results showed that the SOD enzyme activity value was 167.7 U·ml−1, the vitamin C content was 1154.5 mg/100 mL, the soluble solids content was 5.80%, and the nitrite content was 89.8 mg/kg in the compound beverage with chestnut rose jiaosu, obtained by using the optimized ratio and fermentation process parameters proposed in this paper. The development and utilization of chestnut rose resources provide a new idea and is of great significance in promoting the development of the chestnut rose industry.

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Section: Introductionmentioning

confidence: 99%

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Zou

Huang

2022

Journal of Food Quality

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Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

Caridi

Nicolò

Modafferi

et al. 2022

Eur Food Res Technol

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The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The effect of pomegranate supplementation on stress tolerance of five strains of Saccharomyces cerevisiae, one wild type and four descendants, against fermentation in grape must with high sugar content (30°brix) and high acidity (pH 3.00) was studied. So, micro-winemaking trials were carried out using grape must, as it is or supplemented at 2% with pomegranate albedo or with pomegranate arils, inoculated in duplicate with the yeast strains. At the end of winemaking, ethanol and acetic acid content, colour intensity, total phenolic content, and total antioxidant activity by DPPH and ABTS assays were analysed. The results shown the possibility to use pomegranate as protective agent in winemaking with high sugar content and high acidity giving wines in which the fermentable sugars will be fermented with acceptable acetic acid content, very high colour intensity values, very high total phenolic content, and very high antioxidant activity, expressed as DPPH and ABTS values.

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Fermented Fruit Juice Production Using Unconventional Seasonal Fruits Through Batch Fermentation

Cited by 2 publications

References 21 publications

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

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