Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

Mundaragi, Abhishek; Thangadurai, Devarajan

doi:10.1590/1678-457x.06417

Cited by 19 publications

(13 citation statements)

References 23 publications

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“…Most bioactive compounds present in the fruit and rice are bonded to insoluble plant compounds, and during the winemaking process, many of them are liberate and can be transferred into the wine, reducing the risks of certain diseases (Amidžić et al., 2016; Pantelic et al., 2014; Shahidi, 2009; Shen et al., 2010, 2011; De Souza et al., 2018; Zhong et al., 2020). Among the different bioactive compounds studied in these type wines, phenolic compounds present an important antioxidant capacity by different ways: reducing agents, hydrogen donators, free radical scavengers, singlet oxygen quenchers, and so forth (Mundaragi & Thangadurai, 2018; De Souza et al., 2018). Also, daily consumption of wine in moderate quantities contributes signiﬁcantly to the requirements of human organism for essential mineral elements.…”

Section: Introductionmentioning

confidence: 99%

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Núñez

Serratosa

Godoy

et al. 2021

Food Science & Nutrition

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Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.

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Section: Introductionmentioning

confidence: 99%

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Núñez

Serratosa

Godoy

et al. 2021

Food Science & Nutrition

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show abstract

“…Yeast consumes the sugar in the fruit, specifically sucrose, glucose, and fructose, effectively turning them into alcohol. Temperature control is an important consideration during alcoholic fermentation that can, in this case, facilitate the growth of microorganisms (ARROYO- LÓPEZ et al, 2009;MUNDARAGI;THANGADURAI, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characterization and optimization of production process of alcoholic fermentation of pineapple

Queiroz¹,

Rabelo²,

Santos³

2019

REGET

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Fruits are natural sources of vitamins, minerals, carbohydrates and other nutrients. Tropical fruits are consumed and appreciated all over the world due to the taste and flavour. This work aims to evaluate the physicochemical composition of fermented pineapple beverages, study associated fermentation kinetics and optimize fermentation conditions through the use of multiple linear regression and surface response analysis. Pineapple juice was characterized physiochemically using measures of soluble solids (brix), acidity, density and pH. It was determined that a fermentation temperature of 25 °C, pH between 3.0 and 4.0, and inoculum quantity of 4–5 g·L-1 resulted in a high-quality fermented beverage with 8.1% (v/v) ethanol content. A kinetic study was performed on the alcoholic fermentation process, monitoring the following variables: Brix, acidity, density, and alcohol content. The results showed that higher concentrations of yeast results in higher productivity and was possible to optimize the processes to maximize the results. This process is technically viable and can yield a value-added product that can generate revenue as well as other significant economic benefits for the beverage market.

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“…Total phenols of single fruit juice concentration are decreased during fermentation process due to biochemical changes. During Carissa spinarum fruit juice wine fermentation process, considerable total phenol content was decreased (from 162.2 mg GAE/100 mL of the fruit juice into 134.9 mg GAE/100 mL of the final wine) [34]. Polyphenol concentration International Journal of Food Science of the final wine can be affected due to many intrinsic and extrinsic factors of the fermentation process.…”

Section: Total Phenol Content Of the Produced Winementioning

confidence: 99%

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Tsegay

Lemma

2020

International Journal of Food Science

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Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

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Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

Cited by 19 publications

References 23 publications

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Characterization and optimization of production process of alcoholic fermentation of pineapple

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

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