Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study

“…The smallest mean for hº of 88.8 was obtained for formulation F4, but this was also close to the 90º axis, indicating a light-yellow hue. In general, the results for the colour analysis were partially similar to those found by Santos et al (2021), that described L* values from 51.06 to 52.23; C* values between 15.23 and 20.21 and h-from 97.24 to 100.28 while developing a fermented, alcoholic beverage with wild passion fruit. These parameters can present a strong correlation with the presence of phenolic compounds and, according to Barros et al (2016), variations in the colour parameters between different samples could be attributed to the types and quantities of ingredients used, apart from the precipitation of bioactive compounds, which occurs during the processing and storage, depending on certain conditions such as temperature and pH value.…”

“…Native species and/or those adapted to the dry conditions, produced without the use of agrochemicals, are arousing the interest of consumers and of small fruit pulp processing industries, consequently increasing the family income of farmers in semiarid regions (Santos et al 2021). It is therefore essential that research organs engage themselves in developing, characterising, and testing foods produced with regional raw materials, due to their highly desirable properties.…”

Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

“…Phenolic compounds interact with Fe(III) in different ways, depending on their chemical structures (Perron & Brumaghim, 2009 ). Santos et al ( 2021 ) studied the in vitro antioxidant activity of fermented passion fruit alcoholic beverages, revealing higher antioxidant activity than in natural passion fruit beverages, which was due to the increased total phenolic content.…”

Use of biotechnology to produce alcoholic and acetic fermentation: A review

“…The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Alcoholic fermentation Santos et al (2021) Evaluation of quality the pumpkin, wild plum, pear, cabbage traditional homemade vinegars using the spectroscopy and rheology methods In this study, the quality evaluation of homemade pumpkin, pear, wild plum and cabbage vinegar produced by traditional methods was carried out using the ultraviolet (UV) spectroscopy, rheology technique and Fourier transform infrared (FTIR) spectroscopy method. (2021) Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process…”