Kinetic and physicochemical characterization of strawberry fermented
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/19553 |
Resumo: | Strawberry is a demanding crop in relation to temperature and climatic conditions, its cultivation in a protected environment, produces fruits rich in sugars such as sucrose, fructose and vitamins, it also has few carbohydrates, making it very tasty accepted by consumers. Its commercialization can also be as jelly and pulp, juices and fermented. The preparation of the fermented strawberry is not a drink that is widely commercialized in Brazil, despite the knowledge about its production. Thus, the present work aims to analyze the kinetics and the physicochemical characterization of strawberry fermented in protected cultivation with three strawberry cultivars in the Campos Gerais Region. The design was completely randomized with 4 repetitions each. Three treatments: control, a treatment with the yeast Saccharomyces cerevisae and Saccharomyces bayanus. For chemical analysis, the content of soluble solids was performed with a digital refractometer. Titratable acidity (% citric acid) and pH were also analyzed, as well as phenolic variables and kinetic profile. Soluble solids was not significant, for phenolic variables, Saccharomyces bayanus presented the highest levels when compared to other treatments, as well as it took longer to form the production in the kinetic profile. Some authors report that organic acids present in fruits interfere with the activity of the strain. |
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Kinetic and physicochemical characterization of strawberry fermentedCinética y caracterización fisicoquímica de fresa fermentadaCinética e caracterização físico-química do fermentado de morangoalcoholic beverage; strawberry wine; ecologically sustainableAlcoholic beverageStrawberry wineEcologically sustainable.Bebida alcoólicabebida alcoólica; vinho de morango; ecologicamente sustentável.Vinho de morangoEcologicamente sustentável.bebida alcohólica; vino de fresa; ecológicamente sostenibleBebida alcohólicaVino de fresaEcológicamente sustentable.Strawberry is a demanding crop in relation to temperature and climatic conditions, its cultivation in a protected environment, produces fruits rich in sugars such as sucrose, fructose and vitamins, it also has few carbohydrates, making it very tasty accepted by consumers. Its commercialization can also be as jelly and pulp, juices and fermented. The preparation of the fermented strawberry is not a drink that is widely commercialized in Brazil, despite the knowledge about its production. Thus, the present work aims to analyze the kinetics and the physicochemical characterization of strawberry fermented in protected cultivation with three strawberry cultivars in the Campos Gerais Region. The design was completely randomized with 4 repetitions each. Three treatments: control, a treatment with the yeast Saccharomyces cerevisae and Saccharomyces bayanus. For chemical analysis, the content of soluble solids was performed with a digital refractometer. Titratable acidity (% citric acid) and pH were also analyzed, as well as phenolic variables and kinetic profile. Soluble solids was not significant, for phenolic variables, Saccharomyces bayanus presented the highest levels when compared to other treatments, as well as it took longer to form the production in the kinetic profile. Some authors report that organic acids present in fruits interfere with the activity of the strain.La fresa es un cultivo exigente en cuanto a temperatura y condiciones climáticas, su cultivo en un ambiente protegido, produce frutos ricos en azúcares como sacarosa, fructosa y vitaminas, además tiene pocos carbohidratos, por lo que es muy sabroso aceptado por los consumidores. Su comercialización también puede ser en gelatina y pulpa, jugos y fermentados. La preparación de la fresa fermentada no es una bebida que se comercialice ampliamente en Brasil, a pesar del conocimiento sobre su producción. Así, el presente trabajo tiene como objetivo analizar la cinética y la caracterización fisicoquímica de la fresa fermentada en cultivo protegido con tres cultivares de fresa en la Región de Campos Gerais. El diseño fue completamente al azar con 4 repeticiones cada uno. Tres tratamientos: control, un tratamiento con la levadura Saccharomyces cerevisae y Saccharomyces bayanus. Para el análisis químico, el contenido de sólidos solubles se realizó con un refractómetro digital. También se analizaron la acidez titulable (% ácido cítrico) y el pH, así como las variables fenólicas y el perfil cinético. Los sólidos solubles no fueron significativos, para las variables fenólicas, Saccharomyces bayanus presentó los niveles más altos en comparación con otros tratamientos, así como también tomó más tiempo para formar la producción en el perfil cinético. Algunos autores informan que los ácidos orgánicos presentes en las frutas interfieren con la actividad de la cepa.O morangueiro é uma cultura exigente em relação a temperatura e condições climáticas, seu cultivo em ambiente protegido, produz frutos ricos em açúcares como sacarose, frutose e vitaminas, também possui poucos carboidratos, tornando-o muito saboroso aceito pelos consumidores. Sua comercialização também pode ser como geleia e polpa, sucos e fermentados. A preparação do fermentado de morango, não é uma bebida que apresenta grande comercialização no Brasil, apesar do conhecimento acerca de sua produção. Sendo assim, o presente trabalho tem como objetivo analisar a cinética e a caracterização físico-química do fermentado de morango em cultivo protegido com três cultivares de morango na Região dos Campos Gerais. O delineamento foi em inteiramente casualizado com 4 repetições cada. Sendo 3 tratamentos: testemunha, um tratamento com a levedura Saccharomyces cerevisae e Saccharomyces bayanus. Para as análises químicas, foi efetuado o teor de sólidos solúveis com refratômetro digital. A acidez titulável (% de ácido cítrico) e o pH foram analisados também, assim como as variáveis fenólicas e o perfil cinético. Sólidos solúveis não foi significativo, para as variáveis fenólicas, a Saccharomyces bayanus apresentou os maiores teores quando comparado com os demais tratamentos, assim como demorou mais tempo para formar a produção no perfil cinético. Alguns autores relatam que os ácidos orgânicos presentes nas frutas interferem na atividade da cepa.Research, Society and Development2021-08-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1955310.33448/rsd-v10i11.19553Research, Society and Development; Vol. 10 No. 11; e178101119553Research, Society and Development; Vol. 10 Núm. 11; e178101119553Research, Society and Development; v. 10 n. 11; e1781011195532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19553/17406Copyright (c) 2021 Isabela Leticia Pessenti; Pedro Henrique Brasileiro Santos; Graziela Nunes; Paulo Ricardo de Loshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPessenti, Isabela LeticiaSantos, Pedro Henrique Brasileiro Nunes, Graziela Los, Paulo Ricardo de 2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19553Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:25.179184Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Kinetic and physicochemical characterization of strawberry fermented Cinética y caracterización fisicoquímica de fresa fermentada Cinética e caracterização físico-química do fermentado de morango |
title |
Kinetic and physicochemical characterization of strawberry fermented |
spellingShingle |
Kinetic and physicochemical characterization of strawberry fermented Pessenti, Isabela Leticia alcoholic beverage; strawberry wine; ecologically sustainable Alcoholic beverage Strawberry wine Ecologically sustainable. Bebida alcoólica bebida alcoólica; vinho de morango; ecologicamente sustentável. Vinho de morango Ecologicamente sustentável. bebida alcohólica; vino de fresa; ecológicamente sostenible Bebida alcohólica Vino de fresa Ecológicamente sustentable. |
title_short |
Kinetic and physicochemical characterization of strawberry fermented |
title_full |
Kinetic and physicochemical characterization of strawberry fermented |
title_fullStr |
Kinetic and physicochemical characterization of strawberry fermented |
title_full_unstemmed |
Kinetic and physicochemical characterization of strawberry fermented |
title_sort |
Kinetic and physicochemical characterization of strawberry fermented |
author |
Pessenti, Isabela Leticia |
author_facet |
Pessenti, Isabela Leticia Santos, Pedro Henrique Brasileiro Nunes, Graziela Los, Paulo Ricardo de |
author_role |
author |
author2 |
Santos, Pedro Henrique Brasileiro Nunes, Graziela Los, Paulo Ricardo de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Pessenti, Isabela Leticia Santos, Pedro Henrique Brasileiro Nunes, Graziela Los, Paulo Ricardo de |
dc.subject.por.fl_str_mv |
alcoholic beverage; strawberry wine; ecologically sustainable Alcoholic beverage Strawberry wine Ecologically sustainable. Bebida alcoólica bebida alcoólica; vinho de morango; ecologicamente sustentável. Vinho de morango Ecologicamente sustentável. bebida alcohólica; vino de fresa; ecológicamente sostenible Bebida alcohólica Vino de fresa Ecológicamente sustentable. |
topic |
alcoholic beverage; strawberry wine; ecologically sustainable Alcoholic beverage Strawberry wine Ecologically sustainable. Bebida alcoólica bebida alcoólica; vinho de morango; ecologicamente sustentável. Vinho de morango Ecologicamente sustentável. bebida alcohólica; vino de fresa; ecológicamente sostenible Bebida alcohólica Vino de fresa Ecológicamente sustentable. |
description |
Strawberry is a demanding crop in relation to temperature and climatic conditions, its cultivation in a protected environment, produces fruits rich in sugars such as sucrose, fructose and vitamins, it also has few carbohydrates, making it very tasty accepted by consumers. Its commercialization can also be as jelly and pulp, juices and fermented. The preparation of the fermented strawberry is not a drink that is widely commercialized in Brazil, despite the knowledge about its production. Thus, the present work aims to analyze the kinetics and the physicochemical characterization of strawberry fermented in protected cultivation with three strawberry cultivars in the Campos Gerais Region. The design was completely randomized with 4 repetitions each. Three treatments: control, a treatment with the yeast Saccharomyces cerevisae and Saccharomyces bayanus. For chemical analysis, the content of soluble solids was performed with a digital refractometer. Titratable acidity (% citric acid) and pH were also analyzed, as well as phenolic variables and kinetic profile. Soluble solids was not significant, for phenolic variables, Saccharomyces bayanus presented the highest levels when compared to other treatments, as well as it took longer to form the production in the kinetic profile. Some authors report that organic acids present in fruits interfere with the activity of the strain. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19553 10.33448/rsd-v10i11.19553 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19553 |
identifier_str_mv |
10.33448/rsd-v10i11.19553 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19553/17406 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 11; e178101119553 Research, Society and Development; Vol. 10 Núm. 11; e178101119553 Research, Society and Development; v. 10 n. 11; e178101119553 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052754513887232 |