Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties

Authors
Tayebe shahi 1
seid mahdi jafari 2
morteza mohammadi 3
mohsen pouyan 4
mahdi ebrahimi 5
sareh hoseini 6
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
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
10.52547/fsct.17.107.185
Abstract
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.
Keywords
Ziziphus jujube
Fermented vinegar
phenolic compounds
Antioxidant properties

Subjects

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