Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

MUNDARAGI,Abhishek; THANGADURAI,Devarajan

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with other tropical fruit wines reported previously. Sensory analysis indicated that wine was good in terms of overall acceptability. Thus, availability of C. spinarum fruits during their glut season can be utilized for winemaking and could generate revenue among rural households further adding significant input to the economy of fruit wine market.

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Bibliographic Details
Main Authors:	MUNDARAGI,Abhishek, THANGADURAI,Devarajan
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300428
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spelling	oai:scielo:S0101-206120180003004282018-09-21Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)MUNDARAGI,AbhishekTHANGADURAI,Devarajan Carissa spinarum fermentation wine antioxidant nutritional composition Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with other tropical fruit wines reported previously. Sensory analysis indicated that wine was good in terms of overall acceptability. Thus, availability of C. spinarum fruits during their glut season can be utilized for winemaking and could generate revenue among rural households further adding significant input to the economy of fruit wine market.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.38 n.3 20182018-07-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300428en10.1590/1678-457x.06417
institution	SCIELO
collection	OJS
country	Brasil
countrycode	BR
component	Revista
access	En linea
databasecode	rev-scielo-br
tag	revista
region	America del Sur
libraryname	SciELO
language	English
format	Digital
author	MUNDARAGI,Abhishek THANGADURAI,Devarajan
spellingShingle	MUNDARAGI,Abhishek THANGADURAI,Devarajan Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
author_facet	MUNDARAGI,Abhishek THANGADURAI,Devarajan
author_sort	MUNDARAGI,Abhishek
title	Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
title_short	Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
title_full	Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
title_fullStr	Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
title_full_unstemmed	Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)
title_sort	process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit carissa spinarum l. (apocynaceae)
description	Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with other tropical fruit wines reported previously. Sensory analysis indicated that wine was good in terms of overall acceptability. Thus, availability of C. spinarum fruits during their glut season can be utilized for winemaking and could generate revenue among rural households further adding significant input to the economy of fruit wine market.
publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate	2018
url	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300428
work_keys_str_mv	AT mundaragiabhishek processoptimizationphysicochemicalcharacterizationandantioxidantpotentialofnovelwinefromanunderutilizedfruitcarissaspinarumlapocynaceae AT thangaduraidevarajan processoptimizationphysicochemicalcharacterizationandantioxidantpotentialofnovelwinefromanunderutilizedfruitcarissaspinarumlapocynaceae
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Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

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