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Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The...
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... chemical characteristics of the pineapples and red dragon fruits obtained from a local market in Bangkok, Thailand, are listed in Table 2. The TSS of pineapple juice was slightly higher (13.07 • Brix) than that of red dragon fruit juice (11.93 • Brix), while its TTA was higher than that of red dragon fruit juice, resulting in a lower pH. ...Citations
... Pineapple contains bromelain enzymes that can help digestion , as well as vitamin C and fiber. 37 However, pineapple can too tall sour and can cause stomach irritation sensitive baby. 38 because that, introduce pineapple in amount small and pay attention reaction baby. ...
... This increase in the number of scientific studies may be related to the ever-growing worldwide consumption of vinegars and foods that have health benefits, as well as to the demand for the development of new products. Moreover, there has also been a higher number of more recent studies that address the development of vinegars made from different raw materials (fruits) and their characterization (Boondaeng et al., 2022;Budak et al., 2022;Özdemir et al., 2022a;Rudra et al., 2022;Zou et al., 2022). ...
... Vinegar made with 60% Grewia asiatica L. resulted in a high acetic acid content and greater retention of functional components. 1 (Boondaeng et al., 2022) Effect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit Dovyalis caffra L. ...
Com o projeto do e-book “Ciência e Tecnologia de Alimentos: Pesquisas e Avanços”, volume 4, pretende-se divulgar os mais recentes estudos da área, visando ajudar estudantes, pesquisadores e profissionais a terem novas perspectivas sobre as temáticas trabalhadas. Nesse contexto, o e-book trabalhou dentro dos eixos temáticos: Análises físico-químicas de alimentos, Biotecnologia de alimentos, Ciência sensorial e estudos de consumo, Pesquisa e desenvolvimento em alimentos, Química e bioquímica de alimentos, Segurança de alimentos e Toxicologia dos alimentos
Com o projeto do e-book “Ciência e Tecnologia de Alimentos: Pesquisas e Avanços”, volume 4, pretende-se divulgar os mais recentes estudos da área, visando ajudar estudantes, pesquisadores e profissionais a terem novas perspectivas sobre as temáticas trabalhadas. Nesse contexto, o e-book trabalhou dentro dos eixos temáticos: Análises físico-químicas de alimentos, Biotecnologia de alimentos, Ciência sensorial e estudos de consumo, Pesquisa e desenvolvimento em alimentos, Química e bioquímica de alimentos, Segurança de alimentos e Toxicologia dos alimentos
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones.
