| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,029 |
| تعداد مقالات | 33,889 |
| تعداد مشاهده مقاله | 45,266,387 |
| تعداد دریافت فایل اصل مقاله | 61,114,990 |
بررسی تولید و خصوصیات فیزیکوشیمیایی سرکه خرمای استعمران | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 4، دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 45-54 اصل مقاله (1.91 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.359191.1338 | ||
| نویسندگان | ||
| لیلا بهبهانی* 1؛ مریم رواقی2 | ||
| 1بخش تحقیقات فنی ومهندسی کشاورزی، مرکزتحقیقات و آموزش کشاورزی و منابع طبیعی خوزستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز ایران | ||
| 2بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خوزستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز، | ||
| چکیده | ||
| سرکه یک چاشنی فراسودمند و پرمصرف در سراسر جهان است که از مواد اولیه مختلفی تهیه می‌شود. گزارش‌های زیادی در تأیید قدرت ضداکسایشی سرکه و استفاده از آن به عنوان کاهنده چربی خون و کاهش وزن وجود دارد. این ماده همچنین به دلیل وجود مواد مغذی مانند کربوهیدرات‌ها، اسیدهای آمینه و پپتیدها، ویتامین‌ها و مواد معدنی یک افزودنی غذایی برتر است. برای اینکه سرکه‌ای با بالاترین بازده تولید شود، ابتدا فرآورده‌ای که به‌کار گرفته می‌شود باید درصد قند مناسبی داشته باشد که در شرایط بهینه به اتانول تبدیل و پس از آن از الکل با شرایطی مانند هوا دهی مناسب و.. سرکه تولید شود. در این طرح، از خرمای استعمران با توجه به در صد قند بالای آن استفاده شد. ابتدا تخمیر بی‌هوازی تبدیل قند خرما با غلظت‌های (10، 20، 30، 40 و 50 درصد) به اتانول، با استفاده از ساکارومایسس سرویزیه (با غلظت 5، 10، 15، 20 و 30 گرم در لیتر)، به مدت (24، 48، 72 و 96 ساعت) صورت گرفت و در مرحله دوم، در معرض استوباکترها در دمای 30 درجه‌سلسیوس به مدت ۲۱، تخمیر هوازی تبدیل اتانول به اسید استیک روز عملی گردید. در این مدت، میزان بهره‌وری الکل و اسیداستیک و راندمان تخمیر اندازه‌گیری و داده‌ها تجزیه و تحلیل داده‌ها شدند و برای مقایسه میانگین‌ها و رسم نمودار به ترتیب از نرم‌افزار SPSS و Excel استفاده شد. نتایج تحقیق نشان داد که از 1 کیلوگرم خرمای استعمران 4.30 لیتر اتانول با خلوص حدود 48 درصد (حجمی/وزنی) در مدت زمان 96 ساعت تولید شده است. در مرحله تخمیر استیکی، پس از گذشت 12 تا 14 روز این میزان الکل حدود 4 لیتر سرکه طبیعی با 6.62درصد اسیداستیک (حجمی/وزنی) با راندمان تخمیر 90.5 درصد تولید کرده است. | ||
| کلیدواژه‌ها | ||
| خرما؛ سرکه؛ الکل؛ تخمیر | ||
| عنوان مقاله [English] | ||
| Investigation of production and physicochemical properties of Estamaran date vinegar | ||
| نویسندگان [English] | ||
| Leila Behbahani1؛ Maryam Ravaghi2 | ||
| 1Department Research Engineering Agricultural, Khuzestan Agricultural and Natural Resources Research and Education Center. Agricultural Research, Education and Extension Organization (AREEO), Ahwaz, Iran. | ||
| 2Department Research Engineering Agricultural, Khuzestan Agricultural and Natural Resources Research and Education Center. Agricultural Research, Education and Extension Organization (AREEO), Ahwaz, Iran. | ||
| چکیده [English] | ||
| Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, amino acids, peptides, vitamins and minerals. To produce vinegar of higher yield, substrates with suitable amounts of sugar should be transformed to ethanol in optimum situation, then acetic acid should be produced from alcohol using suitable aerobic microtrganisms. In this project, Estamaran dates due to their high amount of sugar were transformed into vinegar in two stages. During the first stage, anaerobic fermentation of different concentrations of date sugars (10, 20, 30, 40 and 50%) to ethanol was carried out using different concentrations of Saccharomyces cerevisiae (5, 10, 15, 20 and 30 g/L) and ethanol concentrations were measured in 24, 48, 72 and 96 h), then, the aerobic conversion of ethanol to acetic acid was accomplished by Acetobacters in 30 ̊C for 21 days. Data analysis was carried out using SPSS and graphs were represented by Excel. The results showed that 4.3 liters of ethanol with a purity of nearly 48% (v/w) were produced during 96 h from one kilogram of date fruit. In the acetic acid fermentation stage, 4 liters of acetic acid with a purity of 6.62% (v/w) and fermentation yield of 90.5% after 12-14 days were collected. | ||
| کلیدواژه‌ها [English] | ||
| Dates, vinegar, alcohol. fermentation | ||
| مراجع | ||
|
Aguiar, A., Nascimento, R. A., Ferretti, L. P., & Gonçalves, A. R. (2005). Determination of organic acids and ethanol in commercial vinegars. Brazilian Journal of Food Technology, 5(1), 51-56. Al-Gboori, B., & Krepl, V. (2010). Importance of date palms as a source of nutrition. Agricultura Tropica et Subtropica, 43(4), 341-347. Al-Shahib, W., & Marshall, R. J. (2003). The fruit of the date palm: its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 54(4), 247-259. Ameyapoh, Y., Leveau, J. Y., Karou, S. D., Bouix, M., Sossou, S. K., & De Souza, C. (2010). Vinegar production from Togolese local variety Mangovi of mango Mangifera indica Linn.(Anacardiaceae). Pakistan Journal of Biological Sciences: PJBS, 13(3), 132-137. Aranda, A., Matallana E. & Del Olma, M. (2011). Saccharomyces Yeasts I: Primary Fermentation. In: Molecular Wine Microbiology, Santiago, A.V.C., R. Munoz and R.G. Garcia (Eds.). Academic Press, USA Arroyo-López, F. N., Orlić, S., Querol, A., & Barrio, E. (2009). Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. International Journal of Food Microbiology, 131(2-3), 120-127. Arumugam, R. & Manikandan, M. (2011). Fermentation of pretreated hydrolyzates of banana and mango fruit wastes for ethanol production. Asian Journal of Experimental Biological Sciences, 2(2), 246-256. Attri, B.L., (2009). Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine. Natural Product Radiance, 8, 374-379. Bai, F.W., Anderson W.A. and Moo-Young, M. (2008). Ethanol fermentation technologies from sugar and starch feedstocks. Biotechnology Advances, 26, 89-105. Barreveld, W.H., (1993). Date Palm Products. Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 142-148 Basiri, S., (2022). Determination of Physicochemical and Sensory Properties of Produced Vinegar from Fermentation of Jujube Fruit. Journal of Innovation in Food Science and Technology, 2, 49-62. Borzani, W., Gerab, A., De La Higuera, G.A., Pires, M.H. & Piplovic, R. (1993). Batch ethanol fermentation of molasses: A correlation between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells. World Journal of Microbiology and Biotechnology. 9, 265-268. CAC, (2000). Proposed draft revised regional standard for vinegar. Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, Rome, Italy. Converti, A., Arni, S., Sato, S., De Carvalho, J.C.M. & Aquarone, E. (2003). Simplified modeling of fed-batch alcoholic fermentation of sugarcane blackstrap molasses. Biotechnology and Bioengineering. 84, 88-95. DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers P.A. & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356. Graves, T., Narendranath, N.V., Dawson, K. and Power, R. (2007). Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash. Applied Microbiology and Biotechnology. 75(3), 1190-1196. Guerrero, E.D., Marin, R.N., Mejias R.C. & Barroso, C.G (2007). Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction. Journal of Chromatography A, 1167(1), 18-26. Hidalgo, C., Vegas, C., Mateo, E., Tesfaye, W. and Cerezo, A.B. (2010). Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production. International Journal of Food Microbiology, 141(1-2), 56-62. Hutkins, R.W., (2006). Microbiology and Technology of Fermented Foods. Blackwell Publishing, Oxford, UK. pp: 413-414 Ilha, E.C., Sant'Anna, E.S., Torres, R.C.O., Porto, A.C.S. and Meinert, E.M. (2000). Utilization of bee (Apis mellifera) honey for vinegar production. Boletim do Centro de Pesquisa de Processamento de Alimentos, (16), 39-50. Joyeux, A., Lafon-Lafourcade, S. and Ribereau-Gayon, P. (1984). Evolution of acetic acidbacteria during fermentation and storage of wine. Applied and Environmental Microbiology, 48(1), 153-156. Kocher, G.S., Kalra, K.L. & Phutela, R.P. (2006). Comparative production of sugarcane vinegar by different immobilization techniques. Journal of the Institute of Brewing, 112(3), 264-266. Kristl, J., Veber M. & Slekovec, M. (2003). The contents of Cu, Mn, Zn, Cd, Cr and Pb at different stages of the winemaking process. Acta Chimica Slovenica, 50 (1), 123-136. Krusong, W. and Vichitraka, A. (2010). An investigation of simultaneous pineapple vinegar fermentation interaction between acetic acid bacteria and yeast. Asian Journal of Food and Agro-Industry, 3(1), 192-203. Kumoro, A.C., D. Riana Sari, D., Pinandita, A.P.P., Retnowati, D.S. and Budiyati, C.S. (2012). Preparation of wine from jackfruit (Artocarpus heterophyllus lam) juice using Baker yeast: Effect of yeast and initial sugar concentrations. World Applied Sciences Journal, 16(9), 1262-1268. Mazza, S. and Murooka, Y. (2009). Vinegars through the Ages. In: Vinegars of the World, Solieri, L. and P. Giudici (Eds.). Springer, New York, pp: 17-39 Mrabet, A., Ferchichi, A., Chaira, N., Mohamed, B.S., Baaziz, M. and Penny, T.M. (2008). Physico-chemical characteristics and total quality of date palm varieties grown in the Southern of Tunisia. Pakistan Journal of Biological Sciences, 11, 1003-1008. Navarro-Alarcon, M., Velasco, C., Jodral, A., Terres, C., Olalla, M., Lopez, H.and Lopez, M.C. (2007). Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply. Food Additives and Contaminants, 24(7), 685-694. Ndung'u, K., Hibdon, S. and Flegal, A.R. (2004). Determination of lead in vinegar by ICP-MS and GFAAS: Evaluation of different sample preparation procedures.Talanta, 64(1), 258-263. Ndip, R.N., Akoachere, J.F., Dopgima, L.L. & Ndip, L.M. (2001). Characterization of yeast strains for wine production: Effect of fermentation variables on quality of wine produced. Applied biochemistry and biotechnology, 95, 209-220. Nofemele, Z., Shukla, P., Trussler, A., Permaul, K. and Singh, S. (2012). Improvement of ethanol production from sugarcane molasses through enhanced nutrient supplementation using Saccharomyces cerevisiae. J. Brewing Distilling, (3), 29-35. Ozturk I., Caliskan O., Tornuk F., Ozcan N., Yalcin H., Baslar M. and Sagdic O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home -made Turkish vinegars. LWT - Food Science and Technology, 63(1), 144 -151. Raspor, P. and Goranovic, D. (2008). Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology, 28(2), 101-124. Rizzon, L.A. and Miele, A. (1998). [Analytical characteristics of commercial Brazilian wine vingars]. Brazilian Journal of Food Technology, (1), 25-31, (In Portuguese). Silva, M.E., A.B.T. Neto, A.B.T.,. Silva, W.B., Silva F.L.H and Swarnakar, R. (2007). Cashew wine vinegar production: Alcoholic and acetic fermentation. Brazilian Journal of Chemical Engineering, 24, 163-169. Siqueira, P.F., Karp, S.G., Carvalho, J.C., Sturm, W. and Rodriguez-Leon, J.A. (2008). Production of bio-ethanol from soybean molasses by Saccharomyces cerevisiae at laboratory, pilot and industrial scales. Bioresource Technology, 99(17), 8156-8163. Solieri, L. and Giudici, P. (2009). Vinegars of the World. Springer, New York, ISBN: 9788847008663, Pages: 320 Sossou, S.K., Ameyapoh, Y., Karou S.D. and De Souza, C. (2009). Study of pineapple peelings processing into vinegar by biotechnology. Pakistan Journal of Biological Sciences, 12(11), 859-865. Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C. and Troncoso, A.M. (2002). Wine vinegar: Technology, authenticity and quality evaluation. Trends in Food Science and Technology, 13(1), 12-21. Ubeda, C., Callejon, R., Hidalgo, C., Mateo, E., Torija, M.J., Troncoso, A.M. and Morales, M. (2010). Persimmon and strawberry vinegars: determination of major aroma compounds by static headspace/gas chromatography/mass spectrommetry during the production process. Proceedings of the International Conference on Food Innovation, October 25-29, 2010, Valencia, Spain USAID/Iraq/Inma Agribusiness Program, (2008). Pre-feasibility report: Date processing in Iraq. Prepared in Collaboration with Agland Investment Services, Inc., June 26, 2008. http://pdf.usaid.gov/pdf_docs/Pnadp533.pdf. FDA, (2007). Inspections, compliance, enforcement and criminal investigations. (CPG Sec.525.825 Vinegar, Definitions - Adulteration with Vinegar Eels). Food and Drug Administration (FDA). http://www.fda.gov/iceci/compliancemanuals/compliancepolicyguidancemanual/ucm074471.htm. Valli, M., Sauer, M., Branduardi, P., Borth, N. Porrot, D. and Mattanovich, D. (2005). Intracellular pH distribution in Saccharomyces cerevisiae cell populations, analyzed by flow cytometry. Applied and Environmental Microbiology, 71(3), 1515-1521. Vayalil, P.K., (2012). Date fruits (Phoenix dactylifera Linn): An emerging medicinal food. Critical Reviews in Food Science and Nutrition, 52(3), 249-271. Wang, M.L., Choong, Y.M., Su, N.W. and Lee, M.H. (2003). A rapid method for determination of ethanol in alcoholic beverages using capillary gas chromatography. Journal of Food and Drug Analysis, 11(2), 133-140. WHO, (1993). Evaluation of certain food additives and contaminants: Forty-first report of the joint FAO/WHO expert committee on food additives. Technical Report Series No. 837, World Health Organization Geneva, Switzerland.http://whqlibdoc.who.int/trs/WHO_TRS_837.pdf. Zaid, A. and De Wet, P.F. (2002). Origin, Geographical Distribution and Nutritional Values of Date Palm. In: Date Palm Cultivation, Arias-Jimenez, E.J. (Ed.). Food and Agriculture Organization of the United Nations, Rome, Italy, pp: 45-46 | ||
|
آمار تعداد مشاهده مقاله: 463 تعداد دریافت فایل اصل مقاله: 366 |
||