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December 2023 (published: 17.12.2023)
Number 4(58)
Home > Issue > Influence of green tea extract on the lactic acid fermentation process and organoleptic characteristics of fermented beverage based on apple juice
Al-Yasari Arkan H., Barakova N.V., Baskovʦeva A.S., Gunkova P.I., Loan Phan Thi Hong, Hovhannisyan Pilipp A.
We investigated the influence of adding green tea extract to apple juice on the lactic acid fermentation process induced by a starter culture of lactic acid bacteria (LAB) from Streptococcus thermophilus + Lactobacillus bulgaricus and the organoleptic characteristics of the resulting fermented beverage. The juice was obtained from Simirenko apples harvested in 2022 in the Krasnodar Region (Russia). To increase juice yield, the apple pulp underwent fermentative treatment with the Vegazym M enzyme preparation. The content of polyphenolic compounds in the aqueous extract of Green Spirals green tea (China), was determined spectrometrically using the Folin–Ciocalteu reagent and amounted to 20 mg/dm3. The extract was added to the juice at volumes of 5, 10, and 15 cm3/100 cm3. The rate of utilization of raw material components by LAB during fermentation was assessed by changes in the mass concentrations of dry substances, sugars, and titratable acids over the period from 0 to 24 hours and from 24 to 48 hours of fermentation. It was shown that treatment of apple pulp with Vegazym M at a concentration of 0.09% increased juice yield by more than 14%. It was found that as the concentration of green tea extract in the fermentable apple juice increased the activity of lactic acid bacteria also increased. The highest rate of utilization of apple juice components and the rate of accumulation of titratable acids by LAB were observed at a concentration of 15 cm3 of green tea extract per 100 cm3 of juice. The highest rate of metabolic processes during fermentation by LAB of apple juice with green tea extract was observed in the first 24 hours of the fermentation process. It was demonstrated that adding green tea extract to apple juice enhances the aroma and taste of the fermented beverage. The fermented beverage from apple juice with the addition of 10 cm3 of green tea extract per 100 cm3 exhibited the best organoleptic characteristics.
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Keywords: fermented beverages; apple juice; phenolic compounds of green tea; lactic acid bacteria; lactic fermentation
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 663.86
Influence of green tea extract on the lactic acid fermentation process and organoleptic characteristics of fermented beverage based on apple juice
We investigated the influence of adding green tea extract to apple juice on the lactic acid fermentation process induced by a starter culture of lactic acid bacteria (LAB) from Streptococcus thermophilus + Lactobacillus bulgaricus and the organoleptic characteristics of the resulting fermented beverage. The juice was obtained from Simirenko apples harvested in 2022 in the Krasnodar Region (Russia). To increase juice yield, the apple pulp underwent fermentative treatment with the Vegazym M enzyme preparation. The content of polyphenolic compounds in the aqueous extract of Green Spirals green tea (China), was determined spectrometrically using the Folin–Ciocalteu reagent and amounted to 20 mg/dm3. The extract was added to the juice at volumes of 5, 10, and 15 cm3/100 cm3. The rate of utilization of raw material components by LAB during fermentation was assessed by changes in the mass concentrations of dry substances, sugars, and titratable acids over the period from 0 to 24 hours and from 24 to 48 hours of fermentation. It was shown that treatment of apple pulp with Vegazym M at a concentration of 0.09% increased juice yield by more than 14%. It was found that as the concentration of green tea extract in the fermentable apple juice increased the activity of lactic acid bacteria also increased. The highest rate of utilization of apple juice components and the rate of accumulation of titratable acids by LAB were observed at a concentration of 15 cm3 of green tea extract per 100 cm3 of juice. The highest rate of metabolic processes during fermentation by LAB of apple juice with green tea extract was observed in the first 24 hours of the fermentation process. It was demonstrated that adding green tea extract to apple juice enhances the aroma and taste of the fermented beverage. The fermented beverage from apple juice with the addition of 10 cm3 of green tea extract per 100 cm3 exhibited the best organoleptic characteristics.
Read the full article
Keywords: fermented beverages; apple juice; phenolic compounds of green tea; lactic acid bacteria; lactic fermentation
DOI 10.17586/2310-1164-2023-16-4-29-40
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License