Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology

Biological antimicrobial compounds from yeast can be used to address the critical need for safer preservatives in food, fruit and beverages. The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785. The antimicrobial production system was modelled and optimised using response surface methodology, with 22.5 ℃ and pH of 5.0 being the optimum conditions. A new concept for quantifying spoilage organism inhibition was developed. The inhibition activity of the antimicrobial compounds was observed to be at a maximum after 17–23 h of fermentation, with C. pyralidae concentration being between 0.40 and 1.25 × 109 CFU ml−1, while its maximum specific growth rate was 0.31–0.54 h−1. The maximum inhibitory activity was between 0.19 and 1.08 l contaminated solidified media per millilitre of antimicrobial compound used. Furthermore, the antimicrobial compound formation rate was 0.037–0.086 l VZI ml−1 ACU h−1, respectively. The response surface methodology analysis showed that the model developed sufficiently described the antimicrobial compound formation rate 1.08 l VZI ml−1 ACU, as 1.17 l VZI ml−1 ACU, predicted under the optimum production conditions.

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Response Surface Methodology for Meat-Like Odorants from the Maillard Reaction with Glutathione II: The Tendencies Analysis of Meat-Like Donors

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02423.x ◽

2011 ◽

Vol 76 (9) ◽

pp. C1267-C1277 ◽

Cited By ~ 11

Author(s):

C. Yang ◽

H.L. Song ◽

F. Chen ◽

T.T. Zou

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction

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Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Food Research ◽

10.26656/fr.2017.3(5).116 ◽

2019 ◽

Vol 3 (5) ◽

pp. 525-529 ◽

Cited By ~ 1

Author(s):

A.H. Hamid ◽

A.A. Elgharbawy ◽

A. Rohman ◽

O. Rashidi ◽

H. Hammed ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Browning Index ◽

Halal Authentication

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Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Fermentation ◽

10.3390/fermentation7040209 ◽

2021 ◽

Vol 7 (4) ◽

pp. 209

Author(s):

Tuan Pham ◽

Weizhe Sun ◽

Erika Bujna ◽

Ágoston Hoschke ◽

László Friedrich ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Sour Cherry ◽

Total Soluble Solid ◽

Aroma Compound ◽

Fermentation Conditions ◽

Cherry Juice ◽

Soluble Solid ◽

Juice Concentrate ◽

Optimization Of Fermentation

Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (1525 °C), pH (2.753.75), and total soluble solid (1830 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

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