scholarly journals Possibility of wine production from karanda (Carissa carandas L.) fruit

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Phenolic Content ◽  
Inoculum Size ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Wine Quality ◽  
Wine Production ◽  
Overall Acceptability ◽  
Sugar Addition ◽  
Carissa Carandas ◽  
High Ethanol

Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in fruit juice to produce energy, ethanol and carbon dioxide. The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality. This research was conducted from 2019 to 2020. Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02). Wine from this valuable karanda fruit would be beneficial for health by moderate consumption.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Sana M’hir ◽  
Kais Rtibi ◽  
Asma Mejri ◽  
Manel Ziadi ◽  
Hajer Aloui ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Process Conditions ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Kefir Grains

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 47 ◽  
Author(s):  
Asimenia Karamanidou ◽  
Stamatina Kallithraka ◽  
Efimia Hatzidimitriou
Keyword(s):  
Phenolic Content ◽  
Practical Interest ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Color Intensity ◽  
Wine Production ◽  
Fining Agent

<p style="text-align: justify;"><strong>Aim</strong>: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native <em>V. vinifera</em> species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.</p>

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

scholarly journals Antioxidant and anti-inflammatory activities of winery wastes seeds of Vitis labrusca

2011 ◽  
Vol 41 (7) ◽  
pp. 1233-1238 ◽  
Author(s):  
Gustavo Scola ◽  
Virginia Demarchi Kappel ◽  
José Claudio Fonseca Moreira ◽  
Felipe Dal-Pizzol ◽  
Mirian Salvador
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Biological Activities ◽  
Total Phenolic ◽  
Vitis Labrusca ◽  
Grape Seeds ◽  
Wine Production ◽  
Beneficial Effects ◽  
Environmental Balance ◽  
Anti Inflammatory

There are many studies about the biological activities of Vitis vinifera grape seeds, which are rich in phenolic compounds, known by their several health beneficial effects. However, until now there is no data about biological activities of the seeds of V. labrusca, specie found in South and North America. Every year, the global wine production (around 260 million hL) generates about 19.5 million ton of wastes, which are usually discarded in the environment. The aim of this research was to evaluate the antioxidant and anti-inflammatory activities of aqueous extracts of seeds from wine wastes of Vitis labrusca (cv. 'Bordo' and 'Isabella'). Both extracts showed significant antioxidant and anti-inflammatory activities, which are positively correlated with total phenolic content, suggesting that these compounds might be the major contributors to the biological activity of these extracts. These results indicate that water extraction from winery wastes is an option to obtain phenolic compounds with antioxidant and anti-inflammatory activities helping to maintain environmental balance.

scholarly journals Development of a functional cake formulation with purple carrot powder dried by different methods

2021 ◽  
Vol 7 (4) ◽  
pp. 242-250
Author(s):  
Nezahat Olcay ◽  
Mine Arslan ◽  
Mustafa Kürşat Demir ◽  
Nilgün Ertaş
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Saturation Index ◽  
Control Sample ◽  
Volume Index ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Hot Air ◽  
Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

scholarly journals Impact of Water Deficit during Fruit Development on Quality and Yield of Young Table Grape Cultivars

Horticulturae ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 45
Author(s):  
Carolin Weiler ◽  
Nikolaus Merkt ◽  
Simone Graeff-Hönninger
Keyword(s):  
Fruit Development ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Table Grape ◽  
Soluble Solids ◽  
Internal Quality ◽  
Total Phenolic ◽  
Table Grapes ◽  
Yield And Quality ◽  
Grape Cultivars

Water limitation has a major effect on agricultural crop production, influencing yield as well as external and internal quality parameters of table grapes. Due to their high yield potential, table grapes have a particularly high risk for yield and quality losses when water is limited, but grapevines are known for high heterogeneity within cultivars. Therefore, we investigated the effect of prolonged water deficits (control, moderate, and severe deficit) during fruit development on yield and quality parameters of four different table grape cultivars (Vitis L.). Furthermore, we ranked their suitability for cultivation in areas suffering from water limitation. Up to 31% of irrigation water could be saved in comparison to the control, without significant negative effects on plant yield, berry size, or internal quality parameters, such as total soluble solids and total phenolic content. However, single bunch yield was highest at a moderate deficit and number of seeds in berries increased with the severity of deficit. Cultivar selection had the greatest influence on water consumption and mainly defined yield and quality parameters. The cultivar ‘Fanny’ produced the highest yields (195.17 g per plant), most bunches per plant (2.04), and biggest berries while cv. ‘Nero’ had the highest total soluble solids content (26.33 °Brix) and the highest total phenolic content (67.53 mg gallic acid equivalents per 100 g fresh weight). Overall, ‘Fanny’ was the most promising cultivar for cultivation under water-limited conditions during fruit development, without significant effects on yield and quality parameters.

Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta

2021 ◽  
Author(s):  
K. Aktaş ◽  
H. Levent ◽  
S. Yeşil ◽  
E. Adıgüzel
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Physical Chemical ◽  
Durum Wheat Semolina ◽  
Solid Loss ◽  
Total Dietary Fibre

Abstract The aim of this study was to investigate the effects of wheat shorts, a milling by-product, on some properties of pasta. For this purpose, wheat semolina was replaced with wheat shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, and sensory properties of pasta samples were evaluated and compared with control samples prepared with durum wheat semolina. As the concentrations of shorts increased in the pasta formulation, the brightness values decreased and the redness values increased. The ash, fat, total dietary fibre, total phenolic content, antioxidant activity, and mineral content increased with the use of shorts. The highest solid loss value (10.28%) was found in pasta samples containing 45% shorts. The addition of shorts up to 30% presented similar overall acceptability scores to control pasta samples. As a result, it was observed that as the shorts content of the samples increase, the nutritional value and the levels of some components that affect health positively, increase as well. So, the samples containing 30% shorts appear to be at forefront due to health effects and overall acceptability scores.

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