Volume 17, Issue 107 (2021)
FSCT 2021, 17(107): 185-195 |
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shahi T, jafari S M, mohammadi M, pouyan M, ebrahimi M, hoseini S. Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties. FSCT 2021; 17 (107) :185-195
URL: http://fsct.modares.ac.ir/article-7-32501-en.html
URL: http://fsct.modares.ac.ir/article-7-32501-en.html
Tayebe Shahi 
1, Seid mahdi Jafari2 , Morteza Mohammadi3 , Mohsen Pouyan4 , Mahdi Ebrahimi5 , Sareh Hoseini6
1, Seid mahdi Jafari2 , Morteza Mohammadi3 , Mohsen Pouyan4 , Mahdi Ebrahimi5 , Sareh Hoseini6
1- PhD student of Food Science and Technology, Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand , t_shahi2009@yahoo.com
2- PhD, Prof, Food Material and Process Design Engineering, Gorgan,
3- Research Institute of Food Science and Technology, Mashhad,
4- 4Head of Medicinal Plants Research Complex, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
5- 5Assistant Professor of Research Group for Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
6- 6Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research
2- PhD, Prof, Food Material and Process Design Engineering, Gorgan,
3- Research Institute of Food Science and Technology, Mashhad,
4- 4Head of Medicinal Plants Research Complex, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
5- 5Assistant Professor of Research Group for Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand
6- 6Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research
Abstract: (2212 Views)
abstract
Natural vinegar is produced from two stages of alcoholic fermentation by yeasts and acid fermentation by acetic acid bacteria. The most important effective factors in vinegar production process are availability of nutrients and yeast content for faster and higher rate of fermentation processes. This study was carried out to evaluate the effect of yeast level (0, 2 and 4%) and glucose concentration (0 and 10%) on parameters including acidity, pH, brix, phenolic compounds and antioxidant properties of jujube vinegar. For this purpose, washed jujubes were exposed to different concentrations of glucose and yeast. Then the samples were kept for 45 days at 45 ° C to produce vinegar. Our results showed that there was a direct correlation between the increase of yeast and glucose content with acidity, brix, phenolic compounds, antioxidant properties and pH reduction; the amount of yeast was more effective than glucose. Also, we found that pH and acidity were between 3.00-3.46 and 1.39-3.51, respectively. A good correlation was observed between total phenolic content and antioxidant activity. The minimum and maximum phenolic compounds and antioxidant properties were 3582.8 mg / L and 33.87%, 6403.3 mg / L and 45.37%, respectively which was obtained with 2% yeast and 0% glucose, and 4% yeast and 10% glucose. Obtained results indicated that yeast increases the antioxidant property and reduces vinegar production time to 35 days in 4% yeast than 2% and 0%, which is an important economic factor in the production of vinegar.
Natural vinegar is produced from two stages of alcoholic fermentation by yeasts and acid fermentation by acetic acid bacteria. The most important effective factors in vinegar production process are availability of nutrients and yeast content for faster and higher rate of fermentation processes. This study was carried out to evaluate the effect of yeast level (0, 2 and 4%) and glucose concentration (0 and 10%) on parameters including acidity, pH, brix, phenolic compounds and antioxidant properties of jujube vinegar. For this purpose, washed jujubes were exposed to different concentrations of glucose and yeast. Then the samples were kept for 45 days at 45 ° C to produce vinegar. Our results showed that there was a direct correlation between the increase of yeast and glucose content with acidity, brix, phenolic compounds, antioxidant properties and pH reduction; the amount of yeast was more effective than glucose. Also, we found that pH and acidity were between 3.00-3.46 and 1.39-3.51, respectively. A good correlation was observed between total phenolic content and antioxidant activity. The minimum and maximum phenolic compounds and antioxidant properties were 3582.8 mg / L and 33.87%, 6403.3 mg / L and 45.37%, respectively which was obtained with 2% yeast and 0% glucose, and 4% yeast and 10% glucose. Obtained results indicated that yeast increases the antioxidant property and reduces vinegar production time to 35 days in 4% yeast than 2% and 0%, which is an important economic factor in the production of vinegar.
Article Type: Original Research |
Subject:
Drinks in the food industry
Received: 2019/05/1 | Accepted: 2019/12/8 | Published: 2021/01/9
Received: 2019/05/1 | Accepted: 2019/12/8 | Published: 2021/01/9
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