Herbal Wine Production From Fruits and Vegetable Wastes and Peels

Abstract

-Production of herbal wine from fruits and vegetable waste and their peels was carried out by using different herbs, by simple fermentation process. Different herbs such as tulsi, amla, ginger, tea leaves, aloe vera, and peppermint were used. The fermentation was carried out in two groups A and B. In group A all the herbs are used with pineapple, beetroot and carrot peels while in group B all the herbs are used with pineapple, beetroot and carrot waste obtained after extracting their juices. The fermentation process was carried out in presence of active yeast (Saccharomyces Cerevisiae) at room temperature for 10 days. Various fermentation parameters such as pH, specific gravity and alcohol content were determined for both the Groups A & B at room temperature. The yield of alcohol contents was found to be 10.5 and 15.75 % in peels and waste of selected material respectively. These herbal wines were found to be better in quality and due its various health benefits it can be widel1y used in medical application for preventing and treating various disorders.

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

“…They also have been reported to prevent ovarian cancer, prevent heart attacks by maintaining healthy coronary arteries, strengthen bones and the body as a whole, detected cancer cells, and reduce ovarian and lung functions . Secondary compounds such as alkaloids, glycosides, phenols, and steroids are metabolically active and can induce varied and profound phenotypic and genotypic changes among consumers . A study conducted to show the interactions of herbs with human cells and enzymes has been demonstrated to promote blood purification, antimicrobial activity, optimization of cardiovascular function, and body weight maintenance.…”

“…41 Secondary compounds such as alkaloids, glycosides, phenols, and steroids are metabolically active and can induce varied and profound phenotypic and genotypic changes among consumers. 42 A study conducted to show the interactions of herbs with human cells and enzymes has been demonstrated to promote blood purification, antimicrobial activity, optimization of cardiovascular function, and body weight maintenance. India has developed proof of Ayurvedic knowledge in which it has been found that spices, herbal powders, and liquid herbal formulations are effective against mild to fatal diseases.…”

A review on bioactive compounds presents in garden beet and beetroot powder and their potential prebiotic properties bioactive compounds of Beet

“…Beet root powder is one of the natural food pigments, commonly used in food products development. Many food scientists and researchers have taken interest in production of beetroot powder from harvested ground beets, and application in bakery industries (Deshmukh and Deshmukh, 2021) [5] . Commonly dairy items are high in sugar contents, and deficit of antioxidants, essential minerals, vitamin; hence beetroot powder is one of the favourable choices in bakery, because of the prebiotic activities of beet root powder.…”

A review on the comparative study of nutraceutically activated fruits and herbs based wines

“…Anti-cancer, anti-microbial, anti-diabetic, and anti-oxidant effects are all observed in herbal wines. It has numerous health benefits, including ovarian cancer prevention, bone and skeleton strengthening, cancer cell deterioration, heart stroke protection by keeping coronary arteries clear, and improved lung performance (Deshmukh and Deshmukh, 2021).…”