Organic production of vinegar from mango and papaya
| Autor: | Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje, Minkapieu Edwige Gueu-Kehi, Kohi Alfred Kouame, N’dédé Théodore Djeni |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
mango Pasteurization lcsh:TX341-641 Ethanol fermentation 01 natural sciences law.invention 03 medical and health sciences Acetic acid chemistry.chemical_compound alcoholic fermentation law Food science Acetic acid bacteria vinegar Original Research chemistry.chemical_classification 0303 health sciences biology 030306 microbiology acetic fermentation biology.organism_classification papaya chemistry Postharvest Composition (visual arts) Fermentation production lcsh:Nutrition. Foods and food supply 010606 plant biology & botany Food Science Organic acid |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 9, Iss 1, Pp 190-196 (2021) |
| ISSN: | 2048-7177 |
| Popis: | The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar. To assess the quality of the vinegars produced, their profile and composition in organic acid and volatile compounds were compared to those of an unpasteurized cider vinegar from France and a vinegar produced in Côte d’Ivoire. The ethanol content for both juices is more or less high with 9.24 ± 0.04 g/L for mango and 12.68 ± 0.39 g/L for papaya. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire. Thus, this study allowed the production of "Assabonou" mango and papaya vinegars from two consecutive fermentations (alcoholic then acetic). This process is fast, less expensive and easily applicable. This application case could be an alternative for the processing of seasonal fruits to reduce postharvest losses. The production of vinegar from mango and papaya was realized through the process of directed alcoholic and acetic fermentation. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire. |
| Databáze: | OpenAIRE |
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