Journal of Food Processing and Preservation最新文献

{"title":"Optimization of Conjugated Linoleic Acid and Eicosapentaenoic Acid Production from Sesame Waste by Response Surface Methodology","authors":"Marjan Mousavi,&nbsp;Mohammad Hojjatoleslamy,&nbsp;Zeinab Ebrahimzadeh Mousavi,&nbsp;Hossein Kiani,&nbsp;Seyed Mohammaď Ali Jalali","doi":"10.1155/2024/3344932","DOIUrl":"10.1155/2024/3344932","url":null,"abstract":"<p>Conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) have been recognized for their physiological functions and potential as dietary supplements. This study is aimed at investigating the production and enhancing the efficiency of these two acids from <i>Lactiplantibacillus plantarum</i> using sesame waste as a natural, cost-effective, and readily available culture medium. Response surface methodology (RSM) was employed to optimize the production of CLA and EPA in a solid bed system using sesame waste paste as the fermentation substrate. The main processing parameters, including three humidity levels (60%, 70%, and 80%), three inoculum percentages (2%, 4%, and 6% <i>v</i>/<i>v</i>), and three fermentation temperatures (30°C, 37°C, and 44°C), were optimized. An experiment was conducted to validate the determined conditions, and a strong correlation was observed between the experimental results and the predictions made by the software. The optimal conditions for CLA and EPA production were determined to be an inoculation level of 6% with 80% humidity and at 37°C. Gas chromatography analysis of the fermented sesame waste medium revealed that the highest yields of CLAc9t11 and CLAt10c12, as well as eicosapentaenoic acid, were obtained in the medium fermented with 80% humidity and 6% inoculation at 37°C. The respective percentages of these fatty acids in the total fatty acid composition were found to be 0.351% (<i>w</i>/<i>v</i>) and 0.1% (<i>w</i>/<i>v</i>) for CLA and 0.139% (<i>w</i>/<i>v</i>) for EPA under the optimized conditions. These findings contribute to the understanding of CLA and EPA production and highlight the potential of <i>L. plantarum</i> and sesame waste as a fermentation substrate for their efficient production.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140228530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin","authors":"Vinay G M,&nbsp;A. K. Singh","doi":"10.1155/2024/5519265","DOIUrl":"https://doi.org/10.1155/2024/5519265","url":null,"abstract":"<p>Bakery products are becoming an essential part of the human diet. Millets are the staple grains in Asia and African countries, and they are the super future food because of their nutritive and disease-preventive nature. Pearl millet is one of the most nutritious cereal grains, and its protein lacks gluten, which makes it a suitable base material for the preparation of gluten-free products. However, gluten is necessary because of its unique viscoelastic nature, which makes the most innovative bakery items. In this study, 50% refined wheat flour (RWF) has been replaced with pearl millet flour (PMF) to prepare a muffin, and a ghee residue is utilized to make a ghee residue powder (GRP) as a functional ingredient to replace whey protein concentrate (WPC) in the eggless muffin. Substitution of fat with GRP reduced the specific gravity of batter from 1.05 to 0.99; lightness value was considerably decreased, whereas the redness and yellowness values increased from 1.06 to 8.32 and 23.62 to 26.20, respectively. Replacement of RWF with PMF affected the lightness and specific gravity of the batter. Substitution with PMF and GRP reduced the viscosity from 13.83 Pa·s to7.08 Pa·s. Gelatinization temperature of batters varied with substitution of flour and fat with PMF and GRP. Muffin volume dramatically decreased from 56.19 to 36.84 cm³ with substitution of GRP and PMF. Weight loss was increased from 12.14 to 13.68% by substitution. The hardness and springiness were reduced with substitution. The GRP can replace fat up to 25%; thereafter, muffin’s quality characteristic reduces; hence, 50% PMF and 25% GRP combination give satisfiable muffin product.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141164862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures","authors":"Xianling Yuan,&nbsp;Yidan Zheng,&nbsp;Chenghua Zou,&nbsp;Yi Luo,&nbsp;Xianjie Peng,&nbsp;Hongbin Lin","doi":"10.1155/2024/5567140","DOIUrl":"https://doi.org/10.1155/2024/5567140","url":null,"abstract":"<p>In Sichuan cuisine, cold-eating rabbit meat is highly regarded for its very strong taste and historical legacy. This study is aimed at evaluating the quality and bacterial diversity of cold-eating rabbit meat during storage. Under different storage time and temperatures, cold-eating rabbit meat underwent a decrease in pH, whereas the contents of thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable count increased. Moreover, the loads of lactic acid bacteria and <i>Staphylococcus aureus</i> increased. Furthermore, 20 different bacterial genera were identified throughout the stages of raw meat processing and storage. Among these, <i>Tardiphaga</i> was the most abundant species during processing and storage. <i>Lactobacillus</i> was found to dominate the bacterial community associated with spoilage alterations in cold-eating rabbit meat. Thus, cold-eating rabbit meat can be safely stored at 4°C for up to 42 days. These findings offer valuable insights into the microbial processes underlying spoilage of cold-eating rabbit meat and serve as a guide for the development of strategies to prevent spoilage during processing and storage of cold-eating rabbit meat.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141164863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fatty Acid and Sterol Profiles of Commonly Available Street Foods in Sri Lanka: Comparison to Other Countries in the Asian Region","authors":"Ruwini Dassanayake,&nbsp;Sudarshana Somasiri,&nbsp;Kariyawasam Mahanama,&nbsp;Sirimal Premakumara","doi":"10.1155/2024/7350661","DOIUrl":"10.1155/2024/7350661","url":null,"abstract":"<p>Informal sector foods are considered a vector of unhealthy fatty acids linked to noncommunicable diseases (NCD). This study is aimed at investigating the hazardous and nutritional fatty acids and sterols in commonly consumed ready-to-eat (RTE) street foods (<i>n</i> = 108) in Sri Lanka using modified and validated AOAC and AOCS test methods. Significant variations (<i>p</i> &lt; 0.05) were detected in fatty acid composition among different foods. A comparatively higher fat content (&gt;17.5 g/100 g) was observed in 95% of pastry samples, while 51.5% of total foods exceeded the national threshold limit (8 g/100 g) for children. Saturated fatty acid (SFA) was higher than 1.5 g/100 g in 93% of food. SFA was more predominant than polyunsaturated fatty acids (PUFA) in all foods. The most prominent SFA was palmitic acid. Oleic acid was the major unsaturated fatty acid. Total trans fatty acids detected in all foods were in the range of 0.12-1.60 g/100 g. The PUFA/SFA ratios of all analysed street foods (0.16-0.28) were less than the recommended PUFA/SFA ratio of ≥0.4. Omega-6/omega-3 fatty acid ratios of all food were 18 : 1-24 : 1, which is higher than the WHO-recommended ratio of 4 : 1-5 : 1. Mean atherogenicity and thrombogenicity indices were 0.80-1.63 and 1.47-2.76, respectively. The essential fatty acids of <i>α</i>-linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid were less than the required nutritional intake. The most prominent phytosterol is the <i>β</i>-sitosterol in all foods, and total phytosterols were 3.29-136.65 mg/serving. Cholesterol was in the range of 0.36 to 256.85 mg/serving. These results suggest that consumption of these selected street foods may aid in increasing the risks of NCDs in consumers, and findings emphasise the urgency of improving the nutritional quality of street foods by continuously monitoring and regulating the present culinary practices. This study is the first to report a comprehensive fatty acid composition, including sterols, in RTE foods.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140255678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour","authors":"R. Malaka,&nbsp;F. Maruddin,&nbsp;F. A. Arief,&nbsp;W. Hakim,&nbsp; Irwansyah,&nbsp; Kasmiati,&nbsp;W. S. Putranto,&nbsp;M. Astawan,&nbsp;R. W. Kadir","doi":"10.1155/2024/4676923","DOIUrl":"10.1155/2024/4676923","url":null,"abstract":"<p>Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes. Therefore, the EF becomes an alternative for coating HC because it can maintain product mass, shelf life, and flavor. This study is aimed at determining edible film (EF) characteristics and analyzing EF’s prospects in coating HC. The research method was conducted in two stages. The first stage was to make a whey base EF solution with 1%, 1.5%, and 2% KF. The EF was analyzed using a randomized complete block design. The analysis result of whey-based EF combined with KF was then conducted in the second stage of the research by applying HC produced in the laboratory and then stored for 0, 10, 20, and 30 days, respectively. Physical tests such as pH and organoleptic were carried out using factorial pattern group randomized design analysis. The results of the first stage of the study showed that EF from whey combined with KF had a very significant effect (<i>P</i> &lt; 0.01) on EF parameters (gelation time, thickness, extensibility, tensile strength, and water vapor transmission rate (WVTR)). The results of the second stage of the study showed that EF applied to HC using different storage lengths had a significant effect (<i>P</i> &lt; 0.01) on color and liking but no significant effect (<i>P</i> &gt; 0.05) on pH and texture parameters. Meanwhile, HC without EF coating has a significant impact (<i>P</i> &lt; 0.01) on texture and color parameters but no significant effect (<i>P</i> &gt; 0.05) on pH, aroma, and liking. 1.5% KF in an EF formulation is the best. HC coated with EF was more durable (20 days) than HC without EF (10 days).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube","authors":"Lulu Chang,&nbsp;Shaoying Zhang","doi":"10.1155/2024/3902180","DOIUrl":"10.1155/2024/3902180","url":null,"abstract":"<p>During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL^-1) of <i>ε</i>-polylysine (<i>ε</i>-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL^-1<i>ε</i>-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with <i>ε</i>-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H₂O₂ and O₂^-.) was suppressed. Consequently, CTS combined with <i>ε</i>-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140257185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Delayed Precooling on the Postharvest Quality and Anthracnose Incidence of “Irwin” Mangoes","authors":"Ying-Che Lee,&nbsp;Zhao-Wei Wei,&nbsp;Meng-Chieh Yu,&nbsp;Jyh-Shyan Tsay,&nbsp;Min-Chi Hsu,&nbsp;Ping-Hsiu Huang,&nbsp;Yu-Shen Liang","doi":"10.1155/2024/4004963","DOIUrl":"10.1155/2024/4004963","url":null,"abstract":"<p>Mangoes are typical climacteric tropical fruits with accelerated metabolism, degradation, and senescence after harvest due to the accumulation of field heat. Thus, removing field heat as soon as possible after harvest is essential. In addition, a severe postharvest disease of mango, anthracnose, has been reported to be caused by <i>Colletotrichum gloeosporioides</i>, thus decreasing the shelf life and limiting mango export. This study was performed to investigate the effect of delayed precooling on the quality and incidence of anthracnose during storage of Irwin mango at different operational times after the harvest. Therefore, in this study, Irwin was precooled for 30 min at 3, 6, 12, and 24 h postharvest and immediately stored in a cold room at 5°C. The appearance, anthracnose incidence, respiration rate, ethylene production, firmness, total soluble solids (TSS), titratable acidity (TA), and fruit overripening rate were monitored throughout the shelf life. Early precooling was found to delay anthracnose incidence during the shelf life. Furthermore, the fruit respiration rate during the shelf life was negatively correlated with the precooling delay. The respiration rate of fruits precooled for 3 h after harvest was 8.08 mg CO₂ kg^–1 h^–1 and retained a good appearance throughout the shelf life. Their ripening, reduced firmness, and TA were significantly delayed compared with those of fruits with longer precooling delays, which had a firmness of 19 N, TA of 0.29%, and TSS of 12.6°Brix after 30 d of storage at 5°C, while subsequent warming to 20°C for 3 d, the rate of overripening was significantly lower in fruits with precooling delays of 3 and 6 h than in fruits with a precooling delay of 24 h. Thus, precooling mangoes within 3–6 h of harvest will reduce their respiration rate, delay ripening, decrease anthracnose incidence, preserve quality, and prolong storage life.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks","authors":"Puja Das,&nbsp;Prakash Kumar Nayak,&nbsp;Minaxi Sharma,&nbsp;Vinay Basavegowda Raghavendra,&nbsp;Radha krishnan Kesavan,&nbsp;Kandi Sridhar","doi":"10.1155/2024/5559422","DOIUrl":"10.1155/2024/5559422","url":null,"abstract":"<p>The study involved subjecting sohshang (<i>Elaeagnus latifolia</i>) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15 ± 0.99 mg/100 ml), AOA (72.93 ± 1.62<i>%</i>), TPC (122.03 ± 4.23 mg GAE/ml), and TFC (116.14 ± 3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140450559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing","authors":"Zeling Zhang,&nbsp;Liyuan Deng","doi":"10.1155/2024/5876051","DOIUrl":"10.1155/2024/5876051","url":null,"abstract":"<p>Moisture content (M_C) plays a crucial role in evaluating the quality of tea processing. However, the current automated production line for green tea heavily relies on manual methods to determine M_C, which leads to low productivity and inadequate automation. Therefore, there is an urgent need for a fast, accurate, and convenient M_C detection method. In this study, near-infrared spectroscopy (NIRS) data were collected from seven stages of green tea processing and preprocessed using various techniques, such as Savitzky-Golay (SG) and detrend (DT), to reduce spectral noise. Subsequently, feature variables of the preprocessed spectral data were selected using full-band principal component analysis (PCA) and competitive adaptive reweighted sampling (CARS). Afterwards, prediction models for M_C of green tea were developed using partial least squares regression (PLSR) and back-propagation neural network (BPNN). To address the convergence speed and local optima issues of BPNN, the study proposes an adaptive probabilistic genetic algorithm (AGA) to optimize the initial weights and thresholds of BPNN, including single and double-hidden layers, respectively. The results demonstrate that the double-hidden SG-DT-PCA-AGA-BPNN model outperforms the single-hidden layer model, achieving a high correlation coefficient (<i>R</i>_<i>P</i>) of 0.994 and a low root mean square error (RMSEP) of 1.01%. This study highlights the effectiveness of increasing the number of hidden layers and using AGA to optimize the initial thresholds and weights of BPNN in improving the prediction accuracy. Furthermore, it provides a new approach to implement M_C detection technology in green tea processing.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139837790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fermentation Conditions (Dilution Ratio, Medium pH, Total Soluble Solids, and Saccharomyces cerevisiae Yeast Ratio) on the Ability to Ferment Cider from Tamarillo (Solanum betaceum) Fruit","authors":"Cao Xuan Thuy,&nbsp;Van Thinh Pham,&nbsp;Trinh Thi Nhu Hang Nguyen,&nbsp;Thi Tuyet Ngan Nguyen,&nbsp;Nu Thuy An Ton,&nbsp;Tran Thi Tuu,&nbsp;Ngoc Duc Vu","doi":"10.1155/2024/8841207","DOIUrl":"10.1155/2024/8841207","url":null,"abstract":"<p>Tamarillo (<i>Solanum betaceum</i>) is a nutrition-rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider processing procedure from tamarillo by fermentation with <i>Saccharomyces cerevisiae</i> (Angel RV002). Fermentation conditions, such as the dilution ratio (66 : 34–34 : 66%, <i>w</i>/<i>w</i>), medium pH (3.5–5), total soluble solids (TSS 10–26°Brix), and yeast ratio (0.6–1.2 g/L) were investigated. Ethanol concentration, pH, TSS, titratable acidity, total sugar content, and reducing sugar content were evaluated from day 0 to day 5 of fermentation. At a 50 : 50 (%, <i>w</i>/<i>w</i>) dilution ratio of the tamarillo juice with water, pH 4.5, TSS of 22°Brix, and the addition of yeast 0.6 g/L to the fermentation process, the ethanol concentration reached 7.54 ± 0.11 (%, <i>v</i>/<i>v</i>) after 4 days of fermentation. Additionally, the product maintained a moderately low pH (pH 4.16). The final product exhibited a high sugar content and dissolved nutrients. The results of this study are expected to serve as a basis for the production of tamarillo cider, contributing to the diversification of the product, enhancing the value of tamarillo, and promoting economic development in the region of cultivation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139870321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}