Cinética e caracterização físico-química do fermentado do pseudofruto do caju (Anacardium occidentale L.)

Neto, Alberto Bracagioli; Silva, Moacir Epifânio da; Silva, Wagner Barros; Swarnakar, Ramdayal; Silva, Flávio Luiz Honorato da

doi:10.1590/s0100-40422006000300015

Cited by 25 publications

(25 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Concentrations below those of the present study were found in the mandacarufruit bre (154.33 mg/L) assessed by Almeida et al (2011), and in the caju wine (Torres Neto, Silva, Silva, Swarnakar, & Silva, 2006), with a concentration of 690 mg/L. Acetaldehyde, formed along the alcoholic fermentation, is a product of the primary fermentation metabolism, unchained after the amino acids in the fermentative mean and after the ethanol oxidation.…”

Section: Resultscontrasting

confidence: 60%

“…Therefore, methanol amount was not an issue whenever the peel was used in fermentation. Methanol concentrations were 356.77 mg/L in the mandacaru wine analyzed by Almeida et al (2011), 100 mg/L in the cashew wine (Torres Neto et al, 2006), and 140.5 mg/L in the grape wine (Manfroi, Miele, Rizzon, & Barradas, 2006).…”

Section: Resultsmentioning

confidence: 87%

“…Methanol is one of the most important components in wine, but its production is not desirable because of its toxicity (Torres Neto et al, 2006). Methanol is toxic to humans, severely affecting the respiratory system and may lead to blindness and death (Cardoso, 2006).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Alvarenga

Dutra

Alvarenga

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

Section: Resultscontrasting

confidence: 60%

Section: Resultsmentioning

confidence: 87%

See 1 more Smart Citation

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Alvarenga

Dutra

Alvarenga

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

“…Ultra-pure nitrogen carrier gas with a flow velocity of 2.4 dm 3 /h and injected sample volumes of 5µL were utilized. The peaks of the chromatogram were identified using external standards having the following concentrations: 1-propanol: 6.03x10 -2 g/dm 3 ; isobutanol: 4.42x10 -2 g/dm 3 ; n-butanol: 3.10x10 -2 g/dm 3 ; isoamyl alcohol: 3.20x10 -2 g/dm 3 and methanol: 2.73x10 -2 g/dm 3 (Torres Neto et al, 2006). Figure 1 shows the course of degradation of substrate (S), variation in biomass (X) and production of ethanol (P) as functions of fermentation time.…”

Section: Methodsmentioning

confidence: 99%

Cashew wine vinegar production: alcoholic and acetic fermentation

Silva

Neto

Silva

et al. 2007

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S =0.061, Y P/S =0.3 and µ max =0.16 h -1 . The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2 2 factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.

show abstract

“…2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

show abstract

Cinética e caracterização físico-química do fermentado do pseudofruto do caju (Anacardium occidentale L.)

Cited by 25 publications

References 0 publications

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Analysis of alcoholic fermentation of pulp and residues from pineapple processing

Cashew wine vinegar production: alcoholic and acetic fermentation

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Contact Info

Product

Resources

About