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Open AccessArticle

Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

1
Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455 Ngaoundere, Cameroon
2
Department of Food Processing and Quality Control, University Institute of Technology (UIT), The University of Ngaoundere, P.O. Box 455 Ngaoundere, Cameroon
*
Author to whom correspondence should be addressed.
Academic Editor: António Manuel Jordão
Beverages 2017, 3(2), 19; https://doi.org/10.3390/beverages3020019
Received: 6 March 2017 / Revised: 24 March 2017 / Accepted: 6 April 2017 / Published: 13 April 2017
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with respect to hydrolysis parameters was established. Temperature contributed to reducing the yield from 53.52% down to 49.43%, and the dilution factor increased the yield from 53.52% to 92.97%. On the contrary, the dilution factor significantly reduced Brix from 21.74 °Bx down to 0.15 °Bx, while the enzyme concentration increased Brix from 21.73 °Bx to 26.16 °Bx. The optimum conditions for juice extraction from plantain pulp were: temperature: 25 °C; enzyme concentration: 5%; dilution ratio: 1.10; and extraction time: 24 h. The implementation of these conditions led to (resulted in obtaining) obtaining a must yield of more than 70% and Brix between 10 °Bx and 15 °Bx. The total polyphenols and flavonoids were 7.70 ± 0.99 mg GAE /100 g and 0.4 ± 0.01 µg rutin/g for must and 17.01 ± 0.34 mg GAE/100 g and 4 ± 0.12 µg rutin/g and 7.70 ± 0.99 for wine, indicated the presence of antioxidant activity in the produced wine. On the other hand, the total soluble solids were between 16.06 ± 0.58 °Bx and 1.5 ± 0.10 °Bx, which permitted obtaining a wine with low alcohol content. View Full-Text
Keywords: plantains; losses; extraction; response surface methodology; wine plantains; losses; extraction; response surface methodology; wine
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MDPI and ACS Style

Makebe, C.W.; Desobgo, Z.S.C.; Nso, E.J. Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains. Beverages 2017, 3, 19. https://doi.org/10.3390/beverages3020019

AMA Style

Makebe CW, Desobgo ZSC, Nso EJ. Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains. Beverages. 2017; 3(2):19. https://doi.org/10.3390/beverages3020019

Chicago/Turabian Style

Makebe, C. W.; Desobgo, Z. S.C.; Nso, E. J. 2017. "Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains" Beverages 3, no. 2: 19. https://doi.org/10.3390/beverages3020019

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