Monitoreo del proceso fermentativo de cuatro licores de frutas (Passiflora edulis, Citrus cinensis, Citrus nobilis y Citrus máxima)

Solórzano, Rudyard Antonio Arteaga; Rivadeneira, Freddy Alain Mendoza; Zambrano, Plinio Abelardo Vargas; Zambrano, Roy Leonardo Barre

doi:10.35381/r.k.v4i8.485

Cited by 2 publications

(1 citation statement)

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“…These values are similar to those obtained by Rodrí guez-Villacis and Herná ndez-Monzón [50], which was 1.024. The study by Arteaga Solórzano et al [51] showed density values between 1.041-1.098 because when sugar is converted into alcohol, the density value decreases. These values are quite similar to those obtained in this research.…”

Section: Densitymentioning

confidence: 99%

Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages

Bastidas,

Moreira,

Bayas

et al. 2023

IJDNE

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Cocoa mucilage, predominantly comprised of sugars, yeasts, and minerals, poses a potential wealth in fermentation processes. This study explores its under-exploited potential by investigating its use as a sugar substitute in the production of a fermented beverage, thereby adding value to what is often dismissed as waste and extending its applications. The research was designed to assess the effects of varying concentrations of cocoa mucilage in the fermentation process of the Symbiotic Culture of Bacteria and Yeast (SCOBY), with a focus on producing a beverage based on green and black tea. The experimental design incorporated factors such as the concentration of mucilage (15, 20, and 30%) and the type of tea (green or black). The process of producing the fermented beverage was meticulously described, followed by comprehensive physicochemical (including pH, brix, alcohol, acidity, among others), microbiological (E. coli, Salmonella, yeasts, and bacteria), and sensory (colour, odour, flavour, sweetness, and astringency) analyses. Six experimental units were formulated by modulating the mucilage concentration and the tea type. The outcomes demonstrated pH values of 3.58, 2.90 °Brix, 0.136% acidity, a density of 0.98, turbidity of 10.4 NTU, 1.61 °GL, and the absence of any microbiological contamination. The combination of 20% mucilage concentration with black tea (a1b1) received the highest approval in the sensory analysis, with an average score of 7.09/10.00 from 18 testers. In industrial applications, cocoa mucilage could be harnessed as a fermentative source due to the presence of Saccharomyces Servisiae yeast type, which facilitates sugar oxidation in fermented beverages. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications.

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Section: Densitymentioning

confidence: 99%

Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages

Bastidas,

Moreira,

Bayas

et al. 2023

IJDNE

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Producción de etanol a partir de Cucumis melo “melón” de descarte del Mercado La Hermelinda. Trujillo. Perú

Castillo

Cabanillas-Chirinos

2022

UCV HACER

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Objetivo: Evaluar el rendimiento de la producción de etanol a partir de melón de descarte del mercado La Hermelinda de la ciudad de Trujillo. Materiales y métodos: Diseño no experimental, descriptivo y transversal, se trabajó con una muestra de 50 Kg de melón de descarte, por ser la fruta más abundante de la estación. Luego de la selección y limpieza de las frutas se obtuvieron 34.450 Kg de pulpa, que produjeron 17 litros de jugo con 8.5° Brix y pH 4.0. El jugo de melón fue suplementado con 1. 03 Kg de azúcar doméstica, para elevar el Brix a 13°, y se desinfectó con Bisulfito de sodio. El proceso de fermentación se llevó a cabo a temperatura ambiental (20 ± 2°C) en condiciones anaeróbicas, durante 10 días con cultivo de Saccharomyces cerevisiae. Resultados: Se obtuvieron 14 litros de mosto fermentación. Se siguió dos métodos de destilación, a partir de un litro de mosto cada uno: A, realizado a 87 °C, 1 atm de presión, durante dos horas, y B a 85 °C, 1.5 atm, durante tres horas. Para comparar las medias del etanol obtenido por destilación se aplicó la prueba t de Student con 95% de confianza, obteniendo un valor p de 0.103, que indica que no hay diferencia en la producción del volumen de etanol en ambos procesos, sin embargo, hay diferencia significativa en la concentración de etanol (p<0.001), obtenida en el proceso B (66%). Conclusiones: El melón de descarte es una buena alternativa para la producción de etanol con un rendimiento promedio de 1864.28 Litros de etanol/tonelada de melón.

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Monitoreo del proceso fermentativo de cuatro licores de frutas (Passiflora edulis, Citrus cinensis, Citrus nobilis y Citrus máxima)

Cited by 2 publications

References 0 publications

Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages

Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages

Producción de etanol a partir de Cucumis melo “melón” de descarte del Mercado La Hermelinda. Trujillo. Perú

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