评价超声预处理作为改进菠萝副产物发酵饮料工艺的工具

Q3 Agricultural and Biological Sciences
Karla Aguilar
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引用次数: 3

摘要

发酵具有通过高效、可持续和低成本的过程将水果副产品转化为增值产品的潜力。传统上,墨西哥人用菠萝渣制作一种叫做tepache的发酵饮料。随着这种软饮料越来越多地在餐馆消费,有必要开发一种有效和可靠的工艺,以产生具有理想物理化学性质的最终产品。在本研究中,采用超声预处理法制备tepache,以增强发酵过程,提高最终产品质量。在发酵前,用探针(25 kHz, 400 W)浸泡在菠萝制剂中。对不同振幅(20%和100%)和超声时间(5和10 min)下处理的样品进行了理化性质表征。在所有样品中,pH值、酸度和白锐度值与商业样品相似。另一方面,显微镜显示,5分钟的超声诱导悬浮物的积极变化,负责水果饮料的物理稳定性。该方法获得的膜片具有颜色均匀性。事实上,在发酵的初始阶段,以最高振幅(16.34 kJ·cm-2)进行5分钟的超声处理可以增加可溶性固形物。红外光谱分析结果表明,超声波有助于酵母中乙醇的释放。通过模型拟合计算得到的最大乙醇产率为35%。这些发现证明了超声波能够诱导对乙酰胆碱工业生产有用的物理化学变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products
Abstract Fermentation has the potential of converting fruit by-products into value-added products via an efficient, sustainable, and low-cost process. Traditionally, Mexicans use pineapple residues to produce a fermented beverage called tepache. As this soft drink is increasingly consumed in restaurants, it is necessary to develop an effective and reliable process to yield a final product with desirable physicochemical properties. In this work, tepache was prepared using an ultrasound pre-treatment to enhance the fermentation process and improve the end-product quality. The ultrasound was provided by a probe (25 kHz, 400 W) submerged in pineapple preparations before fermentation. Characterization of physicochemical properties was performed on samples processed under different types of amplitude (20 and 100%) and sonication time (5 and 10 min). In all samples, the pH, acidity, and ºBrix values were similar to those in commercial tepaches. On the other hand, microscopy revealed that 5 min of sonication induced positive changes in the suspended matter responsible for the physical stability of fruit beverages. The tepaches obtained with this method had color uniformity. Indeed, 5 min of sonication at the highest amplitude (16.34 kJ・cm-2) augmented the soluble solids during the initial phases of fermentation. Moreover, the results from IR spectroscopy proved that ultrasound helped the ethanol release from yeasts. The maximum ethanol yield, calculated by model fitting, had a positive variation of 35%. These findings prove that ultrasound is capable to induce physicochemical changes useful for the industrial production of tepache.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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