Next Article in Journal
Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)
Previous Article in Journal
Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
Open AccessArticle

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production

1
College of Natural and Computational Science, Department of Chemistry, Aksum University, P.O. Box 1010, Aksum, Ethiopia
2
Department of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, Ethiopia
3
Golden LEAF Biomanufacturing Training and Education Center (BTEC), North Carolina State University, Raleigh, NC 27606, USA
*
Author to whom correspondence should be addressed.
Foods 2018, 7(8), 121; https://doi.org/10.3390/foods7080121
Received: 7 June 2018 / Revised: 23 July 2018 / Accepted: 27 July 2018 / Published: 30 July 2018
Cactus pear fruit (Opuntia ficus-indica) has a chemical composition that renders it an attractive substrate for wine fermentation. However, there have been serious post-harvest losses of cactus fruit due to its short shelf life. This study aims to investigate wine production from cactus pear fruit juice by optimizing fermentation temperature, pH, and inoculum concentration (Saccharomyces cerevisiae) to obtain optimum quality-indicative responses. Response surface methodology coupled with central composite rotatable design was adopted in the present study to achieve optimized fermentation process conditions. The fermentation process was carried out for 6 days with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Cactus pear fruit wine with a total acidity of 12.39 ± 1.32 g/L equivalent to tartaric acid (TTAE), alcohol content of 9 ± 0.31%, v/v, total antioxidant concentration of 235.3 ± 9.15 mg/L AAE (Ascorbic acid equivalent), and sensory acceptance of 7.74 ± 0.34 was produced at an optimized temperature of 30 °C, pH of 3.9, and inoculum concentration of 16%. The developed models could predict the quality of wine developed from cactus pear fruit. View Full-Text
Keywords: Cactus pear fruit; wine; fermentation; optimization; response surface methodology (RSM) Cactus pear fruit; wine; fermentation; optimization; response surface methodology (RSM)
Show Figures

Figure 1

MDPI and ACS Style

Tsegay, Z.T.; Sathyanarayana, C.B.; Lemma, S.M. Optimization of Cactus Pear Fruit Fermentation Process for Wine Production. Foods 2018, 7, 121. https://doi.org/10.3390/foods7080121

AMA Style

Tsegay ZT, Sathyanarayana CB, Lemma SM. Optimization of Cactus Pear Fruit Fermentation Process for Wine Production. Foods. 2018; 7(8):121. https://doi.org/10.3390/foods7080121

Chicago/Turabian Style

Tsegay, Zenebe T.; Sathyanarayana, Chanukya B.; Lemma, Solomon M. 2018. "Optimization of Cactus Pear Fruit Fermentation Process for Wine Production" Foods 7, no. 8: 121. https://doi.org/10.3390/foods7080121

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop