Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
AUTOR(ES)
Cunha, Mário Antônio Alves da, Lima, Kely Priscila de, Santos, Vidiany Aparecida Queiroz, Heinz, Otto Lucas, Schmidt, Carla Adriana Pizarro
FONTE
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
07/06/2016
RESUMO
ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid transformation led the small reduction of antioxidant activity compared to alcoholic fermentation, but the antioxidant potential was maintained along the cycles. The content of total phenolics and anthocyanins also suffered a reduction in step of acetification.
Documentos Relacionados
- Erratum: Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
- Effect of carbon source on production, characterization and bioactivity of exopolysaccharide produced by Phellinus vaninii Ljup
- Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain
- Production, purification and characterization of a thermostable β-1,3-glucanase (laminarinase) produced by Moniliophthora perniciosa
- Optimization and characterization of vinegar produced from rice bran