This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.
The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.
Sweetpotato is one of the predominant crops grown by local farmers in the marginal uplands of Brgy. Linao, Sitio Batuan, Inopacan, Leyte. The need to produce quality food products from sweetpotato is a continuing challenge to open new opportunities for farmers and entrepreneurs alike. This study aimed to determine the potential of sweetpotato var.SP30 for flake production and conduct moisture adsorption isotherm studies. Two screening processes were made using the 7-variable 8-run Plackett-Burman design while a face centered Central Composite Design (CCD) was employed during optimization. Sensory evaluation results were subjected to response surface regression (RSREG) analyses to generate optimum processing condition(s). Moisture adsorption studies were carried out to determine the nature of the product isotherm based on Brunauer-Deming-Deming-Teller (BDDT) classifications. Fitting of data was done using the Bruanauer-Emmettand Teller(BET) and Guggenheim-Anderson de Boer (GAB) models to determine the amount of adsorbed moisture in the product during storage at different temperature levels. Screening results identified Drying time (Dt), Drying Temperature (DT) and Oven Toasting time (OTt) as the critical processing variables. A set of combinations of Dt (min.), DT (°C), and OTt (min.) were generated as a result of the optimization. These combinations were 75-50-20, 80-50-20, 80-50-18, 85-50-20 and 90-50-20. Calculated values for the mass fraction of adsorbed water in the monolayer (WmB and WmG) at 30°C, 40°C and 50°C are 0.0971, 0.1311, 0.0591 and 0.1046, 0.2447 and 0.2224 respectively (expresseding/100gH2O) Sweetpotato (var. SP30) was found suitable for flake production. Moisture adsorption isotherm of sweetpotato flakes was sigmoid in shape and classified as type II in the BDDT classification. Wm values for both BET and GAB were found to follow the relationship WmB < WmG (Timmerman,2003).
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