Citas bibligráficas
Gil, A., Cano, M. (2019). Vinagre de arándano: mejora del perfil bioactivo mediante aplicación de estrategias tecnológicas previo a la etapa de fermentación alcohólica [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/22439
Gil, A., Cano, M. Vinagre de arándano: mejora del perfil bioactivo mediante aplicación de estrategias tecnológicas previo a la etapa de fermentación alcohólica [Tesis]. PE: Universidad Privada del Norte; 2019. https://hdl.handle.net/11537/22439
@misc{sunedu/3038172,
title = "Vinagre de arándano: mejora del perfil bioactivo mediante aplicación de estrategias tecnológicas previo a la etapa de fermentación alcohólica",
author = "Cano Otañe, Maickol Andy",
publisher = "Universidad Privada del Norte",
year = "2019"
}
The consumption of foods with high contents of anthocyanins, such as blueberry (Vaccinium corymbosum), can help to prevent various diseases due to its antioxidant and anti-inflammatory capacity. Being a perishable product and with considerable non-exportable surpluses (up to 10%), an alternative of use and consumption would be through vinegar production. This research aimed to evaluate the effect of two strains of yeast, sweetened enrichment (chaptalization) of blueberry juice, and application of microwave radiation in berries, as technological strategies on the bioactive profile of the base wine in the fermentation stage alcoholic, as a previous stage for the production of vinegar, measuring among other parameters, the contents of phenolic compounds, mainly total monomeric anthocyanins (AMT) and antioxidant capacity. The research work was divided into three phases: in the first phase, the alcoholic fermentation was carried out with two strains of Saccharomyces cereviseae: 7VA (wine strain) and US-05 (beer strain), followed by the respective acetic fermentation with Acetobacter aceti bacteria, obtaining vinegars with an AMT content of 71.30 and 110.55 mg / l. For the second phase, a sugary enrichment (chaptalization) was applied to blueberry juice (until reaching 22.6 ° Brix) before alcoholic fermentation, to improve the extraction of phenolic compounds. In the third phase, microwave radiation treatments were applied to cranberry berries to improve the extraction of phenolic compounds during the production of the base wine. No significant improvements were found in AMT content or coloring intensity, however an effect on antioxidant capacity was demonstrated. In all the phases, in the conversion of the base wine into vinegar a reduction of the AMT content is modified, these loss percentages varying in a range of 60-90%. In conclusion, we obtained the best results in the parameters evaluated, in the vinegars in our alcoholic fermentation stage, we obtained the enrichment of the blueberry juice with exogenous sugars (application of chaptalization).
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