Factors influencing the fermentation process of gooseberry (Phyllanthus acidus) juice
Keywords
Abstract
This study investigates the fermentation conditions of gooseberries (Phyllanthus acidus) to develop a beverage with enhanced nutritional value, focusing on key factors including sugar concentration, yeast inoculation rate, fermentation time, and temperature. The results demonstrate that all examined variables significantly influence fermentation efficiency (p < 0.05), with optimal conditions identified as 50% sugar, 3% yeast, a fermentation temperature of 30°C, and a duration of 5 days. Under these conditions, the ethanol content reached 0.55 ± 0.01% (v/v), accompanied by a marked reduction in °Brix and a slight increase in pH, indicating effective sugar conversion and moderate acid reduction. The final product exhibited low alcohol content, a balanced sweet–sour profile, and a distinctive aroma, reflecting its suitability as a naturally fermented beverage and its potential for adding value to locally sourced raw materials.Downloads
References
Đỗ Tất Lợi (2004). Những cây thuốc và vị thuốc Việt Nam. NXB Y học, 145-146.
Võ Văn Chi (2012). Từ điển cây thuốc Việt Nam. NXB Y học, 1, 452-453.
Lê Văn Việt Mẫn (2011). Công nghệ sản xuất các sản phẩm lên men từ thực vật. NXB Đại học Quốc gia TP. Hồ Chí Minh.
M. Silva, A. S. Fernandes, and R. A. Rodrigues, Thermal processing and preservation of fruit-based beverages. Journal of Food Processing and Preservation, 41(4), 1-10, 2017.
D. Kilcast, P. Subramaniam (2011). Food and Beverage Stability and Shelf Life. Cambridge, UK: Woodhead Publishing.
V. K. Joshi, A. Bhutani, S. Sharma (2011). Fruit wines: An overview, Journal of Food Science and Technology, 48(2), 1-10.
R. B. Boulton, V. L. Singleton, L. F. Bisson, R. E. Kunkee (1996). Principles and Practices of Winemaking. New York, USA: Springer.
M. Aziz, M. Rehman, A. Ali (2015). Osmotic dehydration of fruits and vegetables: A review. Journal of Food Science and Nutrition, 3(2), 1-8.
F. N. Arroyo-López, J. Querol, A. Barrio (2009). Effects of temperature on yeast fermentation performance. International Journal of Food Microbiology, 134(1-2), 1-10.
T. Rizaldi, S. H. Putra, M. R. Pratama (2018). Kinetics of sugar consumption and ethanol production in fruit wine fermentation. Journal of Food Engineering, 222, 1-8.
M. J. Torija, N. Rozès, M. Poblet, J. M. Guillamón, A. Mas (2003). Effects of fermentation temperature on yeast growth and metabolite production, International Journal of Food Microbiology, 80(1), 47-53.
M. Kamal, R. Uddin, S. Islam (2020). Optimization of fermentation parameters for fruit-based beverages. LWT - Food Science and Technology, 123, 109-115.
J. Smith (2015). Fermentation Technology Handbook. 2nd ed. Oxford, UK: Elsevier.
