Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “taberna”, which is produced in the south east of Mexico

Santiago‐Urbina, Jorge A.; Verdugo-Valdez, Alma G.; Ruíz‐Terán, Francisco

doi:10.1016/j.foodcont.2013.02.010

Cited by 36 publications

(42 citation statements)

References 17 publications

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“…; Santiago‐Urbina et al . ). E. coli and St. aureus were used as the indicators for evaluating the efficiency of the pasteurization process in this study.…”

Section: Resultsmentioning

confidence: 97%

Improvement in Shelf Life and Safety of Pasteurized Palm Sap (Borassus flabellifer Linn.) by the Addition of Nisin

Naknean

2013

Journal of Food Safety

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The objective of this study was to improve the quality and safety of pasteurized palm sap by the addition of various concentrations of nisin. The pasteurization condition was 75C for 10 min as considered from no growth of pathogens was detected while the concentrations of nisin in the range of 0-40 IU/mL were selected for addition in palm sap as considered from sensory evaluation. The initial pH of pasteurized palm sap was 6.6 and the addition of nisin caused a decrease in the pH to 6.2, 6.0, 5.8 and 5.6 for the samples added 10, 20, 30 and 40 IU/mL, respectively. The initial polyphenol oxidase activity decreased by approximately 55 and 76% for the sample without nisin added and the sample added 40 IU/mL nisin, respectively, from the original value measured in fresh palm sap while the initial invertase activity was not affected by nisin. During storage, the loss of sucrose, polyphenol content, DPPH-RSA and the increment in browning intensity were minimized by nisin treatment, particularly at 30-40 IU/ mL. The combination of pasteurization with the addition of nisin (30 IU/mL) and low temperature storage could preserve palm sap for 10 weeks whereas the control sample was spoiled within 2 weeks. PRACTICAL APPLICATIONSThe sale of pasteurized palm sap is a common practice in Thailand and its consumption has increased over the past years. However, pasteurized palm sap has a short shelf life (approximately 1-2 weeks). In order to control the growth of spoilage microorganisms, the use of natural antimicrobial preservatives has been preferred in the food industry. For this purpose, nisin was preferred in this study. Although there are many reports on the use of nisin to prolong the shelf life of food, research on the utilization of nisin in palm sap is limited. According to the results, the addition of nisin could reduce the pasteurization temperature and time. In addition, the use of nisin (30 IU/mL) significantly reduced spoilage microorganism counts and extended the refrigerated shelf life of pasteurized palm sap for at least 10 weeks. Therefore, the safety of pasteurized palm sap during storage could be improved by the addition of nisin. This result may be a practical application for the producer because of the short shelf life of this product.Office 2010). In addition, palm sap has also been produced in many Asian countries such as India, Thailand, Myanmar, Sri Lanka and Cambodia. In Sri Lanka, the palm sap or palm sugar cottage industry is a major household income source among palm tree tappers. It provided more than 101,500 and 188,500 Rs which accounted for 53 and 62% of bs_bs_banner Journal of Food Safety

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“…; Santiago‐Urbina et al . ). E. coli and St. aureus were used as the indicators for evaluating the efficiency of the pasteurization process in this study.…”

Section: Resultsmentioning

confidence: 97%

Improvement in Shelf Life and Safety of Pasteurized Palm Sap (Borassus flabellifer Linn.) by the Addition of Nisin

Naknean

2013

Journal of Food Safety

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“…Lactic acid produced by lactic acid bacteria has been reported as the main organic acid responsible for the acidity of palm sap [44][45][46][47], palm syrup, and maple syrup [48]. In their study of the growth of yeast, lactic, and acetic acid bacteria in oil palm (E. guineensis) sap during the tapping of felled trees and its fermentation, Amoa-Awua et al [44] found that Lactobacillus plantarum and Leuconostoc mesenteroides were the dominant lactic acid bacteria on the first day, while acetic acid bacteria were only isolated after the third day, when levels of alcohol had become substantial.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Oboh

Imafidon

2018

Beverages

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Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH, 5-hydroxymethylfurfural (5-HMF), and antioxidant capacity (total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and reducing power), vitamin C, and carbohydrate content indicate that the beverage formulations had suitable chemical, nutritional, and antioxidant characteristics, and may be functional. Sensory evaluation of the formulations showed that they were acceptable and refreshing, thus presenting attractive ways of delivering the health benefits of oil palm sugar and Aframomum melegueta pepper.

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“…and Staphylococcus spp. has been reported (Amoa-Awua et al 2007;Karamoko et al 2012;Malonga et al 1995;Santiago-Urbina et al 2013). However, yeasts, LAB and AAB are believed to play the most important role.…”

Section: Introductionmentioning

confidence: 95%

Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d’Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

N'guessan

Kouakou

et al. 2016

World J Microbiol Biotechnol

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Raffia wine is a traditional alcoholic beverage produced in several African countries where it plays a significant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast flora which plays a decisive role in the quality of the final product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in raffia wine from four sampling areas (Abengourou, Alépé, Grand-Lahou and Adzopé) in Côte d'Ivoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the raffia wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii (1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 profiles (named I to XXI) within 115 isolates. Only four profiles (I, III, V and XI) were shared by the four areas under study. Phenotypic characterization of K. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures.

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Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “taberna”, which is produced in the south east of Mexico

Cited by 36 publications

References 17 publications

Improvement in Shelf Life and Safety of Pasteurized Palm Sap (Borassus flabellifer Linn.) by the Addition of Nisin

Improvement in Shelf Life and Safety of Pasteurized Palm Sap (Borassus flabellifer Linn.) by the Addition of Nisin

Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d’Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

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