Nurul Solehah Mohd Zaini, Ree Na Ng, Khudair J. D. Abedelazeez, Hamidah Idris, Muhamad Hafiz Abd Rahim
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引用次数: 0
摘要
本研究旨在生产酸果醋,并评估其营养成分在生产过程中的变化情况。这一工艺为将酸性水果(如酸果)转化为保质期更长的营养产品提供了一种解决方案。使用机械压榨机榨取新鲜的酸果汁,然后在不同的有氧和无氧条件下进行酒精发酵和乙酸发酵,其中一些样品是通气发酵。营养分析包括近似成分、维生素 C 含量、乙酸、pH 值和可溶性固形物(TSS 或 ºBrix)。发酵过程中的结果显示,与对照组(78.56%)相比,水分含量增加(90.73-93.99%),蛋白质含量降低(0.5-0.61%)(有酵母菌时为 1.53-1.84%,无酵母菌时为 1.53-1.84%)。醋酸和维生素 C 含量保持相对稳定,而白利糖度(ºBrix)与发酵过程中对照组最初的 15 ºBrix 相比则显著下降(4.83-7.00 ºBrix)。生产过程中的通气提高了食醋的抗氧化能力,其中添加醋酸纤维菌(Acetobacter sp.总之,这项研究强调了酸果醋保留水果营养成分的潜力,从而生产出更健康、更天然、保质期更长的产品。
The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration
This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, followed by alcoholic and acetous fermentation under different aerobic and anaerobic conditions, with some samples aerated. The nutritional analysis included proximate composition, vitamin C content, acetic acid, pH, and soluble solids (TSS or ºBrix). Results during fermentation showed increased moisture content (90.73–93.99%) compared to the control (78.56%) and a decrease in protein content (0.5–0.61%) when Saccharomyces cerevisiae was present (1.53–1.84% without it). Acetic acid and vitamin C levels remained relatively stable, while ºBrix values significantly decreased (4.83–7.00 ºBrix) compared to the initial 15 ºBrix of the control during fermentation. Aeration during production improved the vinegar’s antioxidative capacity, with the highest enhancement observed when Acetobacter sp. was added. Overall, this study highlights the potential of soursop vinegar to retain the nutritional composition of the fruit, resulting in a healthier, natural product with an extended shelf life.