scholarly journals Enriquecimento proteico do resíduo de abacaxi mediante fermentação semissólida

2016 ◽  
Vol 11 (5) ◽  
pp. 39
Author(s):  
Gabriela Muricy de Souza Silva ◽  
Jessyka Silva da Costa ◽  
Maria do Carmo de Souza Cabral Filha ◽  
Amanda Beatriz Sales de Lima ◽  
Osvaldo Soares da Silva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Soluble Solids ◽  
Protein Enrichment ◽  
Important Paper ◽  
Total Soluble Solids ◽  
Initial Concentration

<p>A fermentação em estado semissólido executa um papel importante no aproveitamento de resíduos sólidos, devido à síntese de diferentes compostos, cujo grande interesse seja voltado para segmentos industriais. Objetivou-se estudar o processo de fermentação semissólida do resíduo de abacaxi, utilizando a levedura <em>Saccharomyces cerevisiae</em>, com 10% de inoculo e avaliando o efeito da concentração inicial da levedura, assim como o tempo de fermentação sobre o teor proteico. O processo foi acondicionado em estufa de circulação de ar forçada a 55 °C, durante 48 horas, sendo feita pesagens nos intervalos de 0, 14, 18, 24, 38, 42 e 48 h e realizadas analises físico-químicas e granulométrica. Mediante os resultados, observou-se uma diminuição da umidade com o passar do tempo chegando a atingir 0,91% ao final do estudo, já o teor proteico, aumentou consideravelmente, com proteína bruta de 14% para 20,56%, após 48 h, o teor de sólidos solúveis totais apresentou um declínio possivelmente devido o consumo de carboidratos pela levedura. Foi realizada a análise granulométrica do resíduo, onde se observou que cerca de 80% das partículas apresentaram diâmetro maior que 2,4 milímetros. Através da fermentação semissólida dos resíduos de abacaxi foi possível elevar o teor proteico e aumentar a concentração de nutrientes, transformando um rejeito em um possível produto para destino humano ou animal com alto valor agregado.</p><p align="center"><strong><em>Protein enrichment of pineapple residue by semisolid fermentation</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The fermentation in state semissólido executes an important paper in the use of solid residues, due to the synthesis of different compounds, which great interest is turned for industrial segments. The objective of this work studied the process of fermentation semissólida of the pineapple residues, using the yeast <em>Saccharomyces cerevisiae</em>, with 10 % of inoculo and value the effect of the initial concentration of the yeast, as well as the time of fermentation on the proteinic tenor. The process was conditioned in stove of circulation of air forced to 55 °C, during 48 hours, being done weighing in the intervals of 0, 14, 18, 24, 38, 42 and 48 h and carried out analyses chemical-physical and granulométrica. By means of the results, a reduction of the moisture was observed with the spending time coming reaching 0,91 % to the end of the study, already the proteinic tenor, it increased considerably, with brutish protein of 14 % for 20,56 %, after 48 h, the tenor of total soluble solids presented a decline possibly owed the consumption of carbohydrates by the yeast. The analysis was carried out granulométrica of the residue, where it was noticed that nearly 80 % of the particles presented diameter bigger than 2,4 millimeters. Through the fermentation semissólida of the pineapple residues it was possible to lift up the proteinic tenor and to increase the concentration of nutritious ones, transforming one I reject in a possible product for human or animal destiny with high collected value.</p>

scholarly journals EFFECTS OF TOTAL SOLUBLE SOLIDS, PH AND SACCHAROMYCES CEREVISIAE DENSITY ON THE QUALITY OF LONGAN WINE

2020 ◽  
Vol 1 (35) ◽  
pp. 69-75
Author(s):  
Thu Thai Anh Le
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citric Acid ◽  
Reducing Sugars ◽  
Quality Standards ◽  
Soluble Solids ◽  
Solid Concentration ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
Total Alcohol

Two trials were conducted to investigate the effects of total soluble solids, pH and Saccharomyces cerevisiae density on the quality of longan wine. Longan juice was added to sucrose and citric acid at  different concentrations to attain samples of total soluble solid concentration and pH in the range of 21 - 25oBrix and 4.0 – 4.6. All the samples were innoculated with Saccharomyces cerevisiae (initial populations of yeast raging from 105- 107 cells/ml). The results showed that the oBrix of 23%, with a pH of 4.3 and yeast density of 106 cells/ml was ideal to be applied in longan winemaking. After 7 days of fermentation, the amount of total alcohol of the end product was 13.87%, with 2.69% reducing sugars remaining, a pH of 3.61, and oBrix of 6.22%. Sensoryevaluation was found to meet consumers demand for quality and also, the sulfur dioxide and methanol concentration of the wine met the Quality Standards in Vietnam (QCVN 6-3:2010/BYT).

scholarly journals Application of tamarind pulp for wine production

2021 ◽  
Vol 9 (2) ◽  
pp. 163-169
Author(s):  
Rafael Resende Maldonado ◽  
Daniela Soares de Oliveira ◽  
Vanessa Dias Alves ◽  
Elizama Aguiar Oliveira ◽  
Eliana Setsuko Kamimura
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Room Temperature ◽  
Soluble Solids ◽  
Tamarindus Indica ◽  
Alcohol Content ◽  
Additional Increase ◽  
Wine Production ◽  
Initial Concentration ◽  
Tropical Countries ◽  
Good Potential

Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It is widely consumed in natura at tropical countries such as India and Brazil. The aim of this study was to evaluate the application of tamarind as a substrate for the production of tamarind wine. The pulp from ripe fruits was used to produce wine in three different proceedings: (1) whole pulp, (2) pulp without insoluble solids and (3) pulp without insoluble solids and pH adjusted to 4.5. In all cases, the fermentation was performed with Saccharomyces cerevisiae yeast and the initial concentration of soluble solids adjusted to 25 °Brix. The wine with the highest alcohol content (10.2 °GL) was obtained after 11 days of fermentation at room temperature (~25 °C). The alcohol content increased in 2.5 times with the removal of insoluble solids, and the pH correction contributed to an additional increase of 10%. The study demonstrated that tamarind presents good potential as a substrate for the production of wines, which can be an alternative to improve the utilization of the fruit.

scholarly journals Avaliação do processo de enriquecimento proteico de resíduo de abacaxi

2017 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Deocleciano Cassiano de Santana Neto ◽  
Elny Alves Onias ◽  
Jayuri Susy Fernandes de Araújo ◽  
Ana Marina Assis Alves ◽  
Osvaldo Soares da Silva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Animal Feed ◽  
Value Added ◽  
Protein Enrichment ◽  
Energy Potential ◽  
Initial Concentration ◽  
Air Circulation ◽  
Enrichment Process ◽  
Value Added Products

<p>O beneficiamento do abacaxi para fins industriais produz um grande volume de rejeitos, que têm potencial energético e podem ser aproveitados gerando produtos com valor agregado. O objetivo deste trabalho foi estudar o processo de enriquecimento nutricional dos resíduos de abacaxi (casca e coroa), com a utilização da levedura <em>Saccharomyces cerevisiae</em>, através do processo de fermentação semissólida, avaliando a concentração inicial de leveduras e temperatura de fermentação sobre o teor proteico. A fermentação foi realizada em biorreatores de bandejas com circulação de ar, contendo 1000 g do resíduo, com 4,65% de levedura, a temperatura de 38 °C, por um período de 48 h de onde foram retiradas sete amostras a cada 8 h e levadas à estufa com temperatura de 55 °C, sendo ao fim da fermentação trituradas em moinho de facas. A fermentação semissólida utilizando o resíduo de abacaxi demonstrou que o microrganismo cresceu e aumentou o teor de proteína do resíduo em função do tempo em que o mesmo permaneceu em temperatura controlada, mostrando-se viável para alimentação animal.</p><p align="center"><strong><em>Evaluation of protein enrichment process pineapple residue</em></strong></p><p><strong>Abstract</strong><strong>: </strong>Pineapple processing for industrial purposes produces a large volume of waste, which have energy potential and can be leveraged to generate value-added products. The objective of this work was to study the nutritional enrichment process pineapple residues (bark and crown), with the use of the yeast <em>Saccharomyces cerevisiae</em>, through the process of fermentation semisolid, evaluating the initial concentration of yeast and fermentation temperature on the protein content. Fermentation was carried out in trays, bioreactors with air circulation containing 1000 g of residue, with 4.65% of yeast, the temperature of 38 °C, for a period of 48 h where seven samples were taken every 8 h and taken the greenhouse with a temperature of 55 °C, being the end of fermentation pounded into knife mill. Semisolid fermentation using the pineapple residue showed that the microorganism grew and increased the protein content of the residue in function of time in which the same remained in controlled temperature, showing up for animal feed.</p>

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Melatonin Treatment to Pomegranate Trees Enhances Fruit Bioactive Compounds and Quality Traits at Harvest and during Postharvest Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 820
Author(s):  
José M. Lorente-Mento ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Juan M. Valverde ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Storage Period ◽  
Soluble Solids ◽  
First Year ◽  
Quality Traits ◽  
Postharvest Storage ◽  
Melatonin Treatment ◽  
Total Soluble Solids

The effect of melatonin pomegranate tree treatments on fruit quality and bioactive compounds with antioxidant activity at harvest and during storage at 10 °C for 60 days was assayed in two consecutive years, 2019 and 2020. In the first year, trees were treated with 0.1, 0.3 and 0.5 mM of melatonin along the developmental fruit growth cycle, and results showed that bioactive compounds (total phenolics and total and individual anthocyanins) and antioxidant activity at harvest were higher in fruits from melatonin-treated trees than in controls. Other fruit quality parameters, such as firmness, total soluble solids and aril red colour, were also increased as a consequence of melatonin treatment. In fruit from control tress, firmness and acidity levels decreased during storage, while increases occurred on total soluble solids, leading to fruit quality reductions. These changes were delayed, and even maintenance of total acidity was observed, in fruit from melatonin-treated trees with respect to controls, resulting in a fruit shelf-life increase. Moreover, concentration of phenolics and anthocyanins and antioxidant activity were maintained at higher levels in treated than in control fruits during the whole storage period. In general, all the mentioned effects were found at the highest level with the 0.1 mM melatonin dose, and then it was selected for repeating the experiment in the second year and results of the first year were confirmed. Thus, 0.1 mM melatonin treatment could be a useful tool to enhance aril content on bioactive compounds with antioxidant activity and health beneficial effects and to improve quality traits of pomegranate fruit, at harvest and during postharvest storage.

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Molla F. Mengist ◽  
Hamed Bostan ◽  
Elisheba Young ◽  
Kristine L. Kay ◽  
Nicholas Gillitt ◽  
...  
Keyword(s):  
Linkage Map ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
High Density ◽  
Soluble Solids ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Fruit Quality Traits ◽  
High Density Linkage Map

AbstractFruit quality traits play a significant role in consumer preferences and consumption in blueberry (Vaccinium corymbosum L). The objectives of this study were to construct a high-density linkage map and to identify the underlying genetic basis of fruit quality traits in blueberry. A total of 287 F1 individuals derived from a cross between two southern highbush blueberry cultivars, ‘Reveille’ and ‘Arlen’, were phenotyped over three years (2016–2018) for fruit quality-related traits, including titratable acidity, pH, total soluble solids, and fruit weight. A high-density linkage map was constructed using 17k single nucleotide polymorphisms markers. The linkage map spanned a total of 1397 cM with an average inter-loci distance of 0.08 cM. The quantitative trait loci interval mapping based on the hidden Markov model identified 18 loci for fruit quality traits, including seven loci for fruit weight, three loci for titratable acidity, five loci for pH, and three loci for total soluble solids. Ten of these loci were detected in more than one year. These loci explained phenotypic variance ranging from 7 to 28% for titratable acidity and total soluble solid, and 8–13% for pH. However, the loci identified for fruit weight did not explain more than 10% of the phenotypic variance. We also reported the association between fruit quality traits and metabolites detected by Proton nuclear magnetic resonance analysis directly responsible for these fruit quality traits. Organic acids, citric acid, and quinic acid were significantly (P < 0.05) and positively correlated with titratable acidity. Sugar molecules showed a strong and positive correlation with total soluble solids. Overall, the study dissected the genetic basis of fruit quality traits and established an association between these fruit quality traits and metabolites.

scholarly journals Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
Author(s):  
Ramón Martínez ◽  
Pilar Legua ◽  
Francisca Hernández ◽  
Ángel Carbonell-Barrachina ◽  
Yolanda Gogorcena ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Soluble Solids ◽  
Total Acidity ◽  
Apple Variety ◽  
Total Soluble Solids ◽  
Germplasm Collections ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

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