Effect of hydrolysis conditions on the quality attributes of fermented beverage from the rags of jackfruit (Artocarpus heterophyllus L.)
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Abstract
This study used jackfruit rags to make the value product like fermented beverages. The objective of this study was to optimise the hydrolysis conditions to process fermented beverage from the rags of jackfruit in terms of analyzing total phenolic, total flavonoids, ethanol content, DPPH scavenging activity and colour of product. Box-Behnken design was applied in order to determine the optimal hydrolysis parameters, including the ratio of water to jackfruit rags (1.5; 2.0 and 2.5 times, v/w), pectinase enzyme concentration (0, 0.1 and 0.2% w/v) and hydrolysis time (10; 65; 120 minutes). The results showed that the optimal condition for fermented beverage from jackfruit rags obtained: a ratio of water to jackfruit rags of 1.9 times, 0.1% concentration of pectinase enzyme and hydrolysis time of 65 minutes, the ethanol content in the jackfruit rags was approximately 4.9% (v/v), the content of biologically active compounds such as polyphenols, flavonoids and DPPH free radical scavenging capacity were 0.511 mgGAE/mL, 0.022 mgQE/mL and 14.54%, respectively. These results suggest that the jackfruit rags are potential raw materials for the processing of fermented beverages with a high value of bioactive compounds.
Tóm tắt
Nghiên cứu được thực hiện nhằm tận dụng xơ mít để chế biến sản phẩm có giá trị như nước uống lên men. Mục đích của nghiên cứu là xác định điều kiện thủy phân trong quy trình chế biến nước uống lên men từ xơ mít dựa trên việc phân tích hàm lượng ethanol, chất khô hòa tan, polyphenol, flavonoid, hoạt tính chống oxy hóa DPPH và màu sắc sản phẩm. Thiết kế Box-Behnken được bố trí để xác định các thông số tối ưu, bao gồm tỷ lệ nước và xơ mít (1,5; 2,0 và 2,5 lần, v/w), nồng độ enzyme pectinase (0, 0,1 và 0,2% w/v) và thời gian thủy phân (10; 65; 120 phút). Kết quả cho thấy điều kiện tối ưu cho quá trình thủy phân xơ mít với tỷ lệ nước : xơ mít là 1,9; nồng độ enzyme pectinase 0,1% và thời gian thủy phân 65 phút, độ cồn trong sản phẩm đạt khoảng 4,9% (v/v), hàm lượng các hợp chất có hoạt tính sinh học như polyphenol, flavonoid và DPPH lần lượt là 0,511 mgGAE/mL, 0,022 mgQE/mL và 14,54%. Kết quả nghiên cứu cho thấy xơ mít là nguồn nguyên liệu tiềm năng để chế biến nước uống lên men chứa các hợp chất có giá trị sinh học.
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