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Memorias de investigación
Artículos en revistas:
Optimization of Media Components for the Production of Palm Vinegar using Response Surface Methodology
Año:2014
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
This study examines palm vinegar fermentation and applies response surface methodology to determine an optimal composition of palm vinegar fermentation media. Two major independent variables (carbon and nitrogen source) were evaluated for their individual and interactive effect on vinegar production. The highest yield of acetic acid concentration, 70.97 g/L, was obtained through an optimal media composition of glucose, sucrose and glycerol at a ratio of 12:15:2 g/L. When combined with optimal nitrogen sources (diammonium hydrogen phosphate and urea at a ratio of 3:1 g/L), the resulting palm vinegar contained vitamins B3 and B5, ascorbic acid and folic acid in significantly higher quantities than raw palm juice. Concentrations of trace elements such as Cu, Zn and Na were also increased through vinegar fermentation relative to palm wine. Furthermore, investigation of the antioxidant activity of the fermented palm vinegar with the free radical scavenging assay method showed protection of DNA from damage generally induced by hydrogen peroxide radicals. Copyright © 2014 The Institute of Brewing & Distilling
Internacional
Si
JCR del ISI
Si
Título de la revista
Journal of Institute of Brewing
ISSN
2050-0416
Factor de impacto JCR
0,83
Información de impacto
Volumen
DOI
10.1002/jib.153
Número de revista
120
Desde la página
550
Hasta la página
558
Mes
SEPTIEMBRE
Ranking
IF 0.83
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Satyabrata Ghosh . (UPM)
  • Autor: Runu Chakraborty (Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Jadavpur University, India.)
  • Autor: Abhishek Chatterjee (Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Jadavpur University, India.)
  • Autor: Utpal Raychaudhuri* (Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Jadavpur University, India.)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
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