Vinagre de arándano: Mejora del perfil bioactivo mediante aplicación de estrategias tecnológicas previo a la etapa de fermentación alcohólica
Year: 2019
Type: dissertation
Abstract: ABSTRACT \nThe consumption of foods with high contents of anthocyanins, such as blueberry (Vaccinium \ncorymbosum), can help to prevent various diseases due to its antioxidant and anti-inflammatory \ncapacity. Being a perishable product and with considerable non-exportable surpluses (up to \n10%), an alternative of use and consumption would be through vinegar production. This \nresearch aimed to evaluate the effect of two strains of yeast, sweetened enrichment \n(chaptalization) of blueberry juice, and application of microwave radiation in berries, as \ntechnological strategies on the bioactive profile of the base wine in the fermentation stage \nalcoholic, as a previous stage for the production of vinegar, measuring among other parameters, \nthe contents of phenolic compounds, mainly total monomeric anthocyanins (AMT) and \nantioxidant capacity. The research work was divided into three phases: in the first phase, the \nalcoholic fermentation was carried out with two strains of Saccharomyces cereviseae: 7VA \n(wine strain) and US-05 (beer strain), followed by the respective acetic fermentation with \nAcetobacter aceti bacteria, obtaining vinegars with an AMT content of 71.30 and 110.55 mg / \nl. For the second phase, a sugary enrichment (chaptalization) was applied to blueberry juice \n(until reaching 22.6 ° Brix) before alcoholic fermentation, to improve the extraction of phenolic \ncompounds. In the third phase, microwave radiation treatments were applied to cranberry \nberries to improve the extraction of phenolic compounds during the production of the base wine. \nNo significant improvements were found in AMT content or coloring intensity, however an \neffect on antioxidant capacity was demonstrated. In all the phases, in the conversion of the base \nwine into vinegar a reduction of the AMT content is modified, these loss percentages varying \nin a range of 60-90%. In conclusion, we obtained the best results in the parameters evaluated, in the vinegars in our alcoholic fermentation stage, we obtained the enrichment of the blueberry \njuice with exogenous sugars (application of chaptalization).
Source: renati
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7016031282