从Dacryodes macrophylla中提取酶辅助的果汁,作为葡萄酒生产的潜在生物资源
Aneh Phillins Aneh1, Pride Ndasi Ngwasiri1, Wilson Agwanande Ambindei2
1Department of Nutrition, Food and Bioresource Technology, College of Technology, The University of Bamenda, P.O. Box 39, Bambili-Bamenda, Cameroon.
Heliyon
|June 9, 2023
概括
酶处理显著提高了原子果 (Dacryodes macrophylla) 果汁产量和可溶性固体总量,使这种未充分利用的非木材森林产品能够生产增值葡萄酒.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 农业科学 农业科学
背景情况:
- 原子果 (Dacryodes macrophylla) 是一个未充分利用的非木材森林产品,由于其结构成分,提取果汁具有挑战性.
- 将原子果加工成增值产品是必要的,以提高其利用率.
研究的目的:
- 通过使用pectinase. enzymatically从Dacryodes macrophylla中提取果汁.
- 发酵提取的果汁,并评估产生的葡萄酒的可接受性.
- 为了比较酶处理和非酶处理果汁的物理化学特性.
主要方法:
- 使用pectinase进行酶式果汁提取,通过中央复合设计进行优化.
- 在酶和非酶处理之间比较果汁产量,pH值,总溶性固体 (TSS) 和维生素C含量.
- 原子果汁的发酵和产生的葡萄酒的感官评估.
主要成果:
- 与非酶治疗相比,酶治疗显著增加了果汁产量 (81% vs. 46%) 和TSS (10.6 °Brix vs. 9.5 °Brix).
- 用酶处理的果汁 (11.32毫克/毫升) 与未用酶处理的果汁 (15.7毫克/毫升) 的维生素C含量下降.
- 最佳的提取条件是1.84%的酶度,49.02°C和43.58分钟的化时间.
- 葡萄酒发酵导致pH值从3.42降至3.26和可定位酸度 (TA) 从0.16增加到0.51.
- 生产的葡萄酒在颜色,清晰度,风味,口感和整体可接受性方面获得了有希望的感官分数.
结论:
- 酸酶治疗有效地提高了Dacryodes macrophylla水果的果汁产量.
- 原子果实是生产可接受葡萄酒的可行的生物资源.
- 酶处理提供了一条利用未充分利用的Dacryodes macrophylla的途径.
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