Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
Braz. arch. biol. technol
;
59: e16150136, 2016. tab, graf
Article
Dans Anglais
| LILACS
| ID: biblio-951406
ABSTRACT
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.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
langue:
Anglais
Texte intégral:
Braz. arch. biol. technol
Thème du journal:
Biologie
Année:
2016
Type:
Article
Pays d'affiliation:
Brésil
Institution/Pays d'affiliation:
Universidade Tecnológica Federal do Paraná/BR
Documents relatifs à ce sujet
MEDLINE
...
LILACS
LIS