Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

González, Elisa Alonso; Agrasar, A. Torrado; Pastrana, Lorenzo; Fernández, Ignacio Orriols; Guerra, Nelson Pérez

doi:10.1016/j.foodres.2011.02.032

Cited by 34 publications

(30 citation statements)

References 41 publications

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“…The obtained acidic pH values were similar to those found in the Spanish strawberry-tree fruits (González et al, 2011;Ruiz-Rodríguez et al, 2011) and they were stable over sampling area and harvesting seasons with an average value of 3.43 (Table 2). Unlike to the results of the titratable acidity obtained by Ruiz-Rodríguez et al (2011), minor fluctuations were observed in the present study, with values between 6.16 to 8.35 g of malic acid equivalents kg −1 of fruit ( Table 2).…”

Section: Ph and Titratable Aciditysupporting

confidence: 84%

“…Protein content varied from 22.6 to 35.5 g kg −1 (Table 2). These results were higher than those obtained by Ruiz-Rodríguez et al (2011) (8.9 g kg −1 ), but in the same range of those obtained in Turkish (33.6 g kg −1 ) (Özcan and Hacıseferoğulları, 2007) and Galician fruits (31.8 g kg −1 ) (González et al, 2011). The fruit of 2012 season presented significantly higher protein content than those of 2013 season, except for MD samples in which there was no significant difference over the harvesting seasons.…”

Section: Protein Contentcontrasting

confidence: 42%

“…That is why, A. unedo fruits can be valorized through other new uses, such as making non-alcoholic beverages, by incorporating them into yogurts, dessert fillings and cereals products or as a source of bioactive compounds in food supplements and nutraceuticals (Barros et al, 2010;Ruiz-Rodríguez et al, 2011). This would lead to the integration of this species in sustainable development projects to become an income resource for the farmers, which will participate in the preservation of forests and mountain ecosystems (González et al, 2011). For those purposes, the information on the composition of strawberry tree fruits might be useful for consumers and food technologists (Ruiz-Rodríguez et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.)

Boussalah¹,

Boussalah²,

Cebadera-Miranda³

et al. 2018

Fruits

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Introduction. Arbutus unedo L. (strawberry-tree fruit) is indigenous plant in North Africa with few published works about the composition of its fruits. For their valorization, morphological and chemical characterizations were carried out for two harvesting seasons of four different areas of Algeria. Materials and methods. Wild strawberry-tree fruits were collected in four different sites located in Tell Atlas, and two different seasons. Fruit size and shape, pH, titratable acidity, moisture, total available carbohydrate (TAC), soluble sugars, dietary fiber, protein, lipid, ash, fatty acids and mineral composition (K, Na, Ca, Mg, Fe, Cu, Mn, Zn, Ni and Cd) were determined. Results and discussion. Fruit contents (in g kg −1) varied between 637.3 ± 33.8 to 741.3 ±12.0, 126.8 ± 11.1 to 189.3 ± 4.1, 22.6 ± 2.2 to 35.5 ± 2.1, 5.1 ± 0.3 to 8.8 ± 0.5 for moisture, TAC, protein and lipid, respectively. For iron, fruit weight and polyunsaturated fatty acids (PUFA), the contents varied between 7.01 ± 0.15 to 17.24 ± 0.74 mg kg −1 of fruit, 4.91 ± 1.58 to 6.76 ± 2.04 g and 56.34 ± 1.37 to 68.18 ± 0.14% of lipid, respectively. Conclusion. This study provides original data about the morphological and chemical composition of strawberry-tree fruits from Algeria. The results show that the fruits can be essentially a potential source of dietary fiber, PUFA and iron.

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Section: Ph and Titratable Aciditysupporting

confidence: 84%

Section: Protein Contentcontrasting

confidence: 42%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutrient composition of Algerian strawberry-tree fruits (Arbutus unedo L.)

Boussalah¹,

Boussalah²,

Cebadera-Miranda³

et al. 2018

Fruits

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“…Thirty-three volatile compounds were detected by [18] in the distillate of raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo), especially the (Z)-3-hexene-1-ol, 1-hexanol, hexanal, (E)-2-hexenal, esters (ethyl 3-hexenoate, ethyl dodecanoate) and hexadecanoic acid, higher alcohols (1-propanol, 2-methyl-1-propanol, 1-butanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and 1-hexanol), esters methyl acetate, ethyl acetate, ethyl decanoate, and ethyl-2-trans-4-cis-decadienoate); aldehyde (acetaldehyde) and the presence of methanol and furfural [19].…”

Section: Comparing the Banana Brandy With Trademarksmentioning

confidence: 99%

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

et al. 2017

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Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 10 7 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

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“…However, the fruits' main application is the production of a distilled beverage known as "Aguardente de medronho" in Portugal (Cavaco, Longuinho, Quintas, & Carvalho, 2007), "Koumaro" in Greece (Soufleros et al, 2005) and "Corbezzolo" in Italy (Versini et al, 1995). This beverage is a traditional product made in small or industrial scale units during the months of September to January and its production constitutes a agro-sustainable business which makes A. unedo an interesting shrub by social and economic reasons (Alarcão-E-Silva, Leitão, Azinheira, & Leitão, 2001;González, Agrasar, Castro, Fernández, & Guerra, 2011;Soufleros et al, 2005). Berries are mixed with small amounts of water in plastic, wood or stainless steel vessels, which are then closed and a solid state fermentation starts depending on the yeasts, present naturally on the fruits and in the environment (Cavaco et al, 2007).…”

Section: Introductionmentioning

confidence: 99%