Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Pulp Characterization
2.2.1. Determination of Soluble Solids (SS), Titratable Acidity (TA), and pH
2.2.2. Proximal Composition
2.2.3. Determination of Vitamin C
2.3. Alcoholic Fermentation
2.4. Acetic Fermentation
2.5. Characterization of Alcoholic and Acetic Fermented Products
2.5.1. Determination of Alcohol Concentration
2.5.2. Colorimetric Determination
2.5.3. Total Phenolic Compounds
2.5.4. Antioxidant Capacity
3. Results and Discussion
3.1. Characterization of Cagaita Pulp
Variables a | Mean b ± SE | Reference 1 | Reference 2 |
---|---|---|---|
Yield (%) | 74.35 ± 0.34 | - | - |
Total soluble solids (°Brix) | 8.8 ± 0.07 | 8.00 ± 0.15 | 9.12 |
pH | 3.47 ± 0.01 | 3.84 ± 0.02 | 3.3 |
Titratable acidity (g citric acid/100 g) | 0.90 ± 0.02 | 0.64 ± 0.01 | 0.73 |
Maturation index (SST/ATT) | 9.71 ± 0.13 | 12.64 | 12.49 |
Moisture (g/100 g) | 85.61 ± 0.64 | 89.74 ± 0.10 | 91.56 |
Ash (g/100 g) | 0.70 ± 0.1 | 0.30 ± 0.09 | 0.18 ± 0.02 |
Proteins (g/100 g) | 1.37 ± 0.07 | 0.77 ± 0.01 | 0.63 ± 0.09 |
Lipids (g/100 g) | 0.30 ± 0.007 | 0.49 ± 0.28 | 0.57 ± 0.05 |
Carbohydrates (g/100 g) | 12.48 ± 042 | 8.09 ± 0.54 | 5.54 ± 0.65 |
Energetic value (kcal/100 g) | 119.27 ± 3.5 | 39.87 ± 0.44 | 29.83 ± 3.43 |
Vitamin C (mg ascorbic acid/100 g) | 26.38 ± 0.01 | 31.95 ± 0.77 | 34.11 ± 1.48 |
3.2. Assessment of Alcoholic Fermentation
3.3. Assessment of Acetic Fermentation
3.4. Chemical Changes in the Development of Acetic Fermented Cagaita
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Abbreviation | Treatment |
---|---|
NC/SY | Non-chaptalized must + Selected yeast |
CM/P/SY | Chaptalized must + Pasteurization a + Selected yeast CA11 |
CM/P/HY | Chaptalized must + Pasteurization a + Heat-resistant yeast |
CM/A/SY | Chaptalized must + Amylase application+ Selected yeast CA11 |
CM/A/HY | Chaptalized must + Amylase application + Heat-resistant yeast |
CM/PC/SY | Chaptalized must + Pectinase application + Selected yeast CA11 |
CM/PC/HY | Chaptalized must + Pectinase application + Heat-resistant yeast |
Treatments | L* | °h | C* |
---|---|---|---|
NC/SY | 30.83 ± 0.04 b | 139.37 ± 0.45 b | 2.40 ± 0.04 c |
CM/P/SY | 29.39 ± 0.09 b | 119.23 ± 1.01 e | 0.85 ± 0.05 e |
CM/P/HY | 29.21 ± 0.02 b | 130.49 ± 0.05 c | 2.21 ± 0.02 d |
CM/A/SY | 28.72 ± 0.11 c | 124.05 ± 0.79 d | 2.68 ± 0.02 b |
CM/A/HY | 35.53 ± 0.02 a | 119.30 ± 0.03 e | 8.36 ± 0.03 a |
CM/PC/SY | 24.98 ± 0.02 e | 152.47 ± 1.14 a | 0.24 ± 0.01 g |
CM/PC/HY | 26.59 ± 0.04 d | 139.28 ± 2.17 b | 0.44 ± 0.05 f |
Composition | Pulp | Alcoholic Fermented Beverage | Acetic Fermented Beverage |
---|---|---|---|
TPC (mg GAE/L) | 1287.59 ± 33.45 a | 730.88 ± 12.82 b | 728.64 ± 14.61 b |
ABTS (% descoloration) | 16.97 ± 0.49 a | 8.81 ± 0.08 b | 6.32 ± 0.73 c |
FRAP (μM FeSO4/mL) | 809.60 ± 1.76 a | 149.97 ± 1.76 c | 243.28 ± 1.52 b |
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Santana, J.F.D.S.; Hercos, G.F.d.L.; Oliveira Filho, J.G.d.; Santos, D.C.d.; Oliveira, M.S.; Freitas, B.S.M.d.; Silva, F.G.; Egea, M.B. Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics. Beverages 2024, 10, 28. https://doi.org/10.3390/beverages10020028
Santana JFDS, Hercos GFdL, Oliveira Filho JGd, Santos DCd, Oliveira MS, Freitas BSMd, Silva FG, Egea MB. Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics. Beverages. 2024; 10(2):28. https://doi.org/10.3390/beverages10020028
Chicago/Turabian StyleSantana, Jeisa Farias De Sousa, Guilherme Freitas de Lima Hercos, Josemar Gonçalves de Oliveira Filho, Daiane Costa dos Santos, Marilene Silva Oliveira, Bheatriz Silva Morais de Freitas, Fabiano Guimarães Silva, and Mariana Buranelo Egea. 2024. "Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics" Beverages 10, no. 2: 28. https://doi.org/10.3390/beverages10020028