Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage
Fermentation has been long used as a method to produce beverage of various health benefits. In this research, ripe papaya (Carica papaya) was fermented through alcoholic fermentation using Saccharomyces cerevisiae, followed by acetous fermentation using Acetobacter spp. from mother of vinegar, to re...
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2018
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| Online Access: | http://journalarticle.ukm.my/12390/ http://journalarticle.ukm.my/12390/1/09%20Ching%20Ting%20Kong.pdf |
| _version_ | 1848812988751937536 |
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| author | Kong, Ching Ting Ho, Chin Wai Ling, Alvin Jin Wei Azwan Lazim, Shazrul Fazry, Lim, Seng Joe |
| author_facet | Kong, Ching Ting Ho, Chin Wai Ling, Alvin Jin Wei Azwan Lazim, Shazrul Fazry, Lim, Seng Joe |
| author_sort | Kong, Ching Ting |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Fermentation has been long used as a method to produce beverage of various health benefits. In this research, ripe papaya (Carica papaya) was fermented through alcoholic fermentation using Saccharomyces cerevisiae, followed by acetous fermentation using Acetobacter spp. from mother of vinegar, to reduce wastage of this highly perishable Malaysian fruit. The papaya juice was pasteurised prior to the fermentation process. Optimisation of acetous fermentation was carried out using the response surface methodology (RSM) with central composite rotatable design (CCRD). Acetous fermentation time had shown significant effect on all the chemical characteristics while mother of vinegar concentration did not significantly effect on all the chemical characteristics. The vinegar-like fermented papaya beverage which was produced at the optimum point (Fermentation time = 70.80 h and concentration = 40% mother of vinegar) contained 0.37 ± 0.01% reducing sugar, 3.54 ± 0.36% ethanol, 2.46 ± 0.07% acetic acid, 327.89 ± 3.60 mg GAE/ L total phenolic, 2.32 ± 0.17 mg/100 mL ascorbic acid and 52.40 ± 0.23% mg AA/100 mL free-radical scavenging activity. In conclusion, vinegar-like fermented papaya beverage was successfully produced and its chemical compositions changed from papaya juice to wine and vinegar-like beverage with increased bioactive compounds and antioxidative activity. |
| first_indexed | 2025-11-15T00:11:03Z |
| format | Article |
| id | oai:generic.eprints.org:12390 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:11:03Z |
| publishDate | 2018 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:123902018-12-07T23:23:37Z http://journalarticle.ukm.my/12390/ Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage Kong, Ching Ting Ho, Chin Wai Ling, Alvin Jin Wei Azwan Lazim, Shazrul Fazry, Lim, Seng Joe Fermentation has been long used as a method to produce beverage of various health benefits. In this research, ripe papaya (Carica papaya) was fermented through alcoholic fermentation using Saccharomyces cerevisiae, followed by acetous fermentation using Acetobacter spp. from mother of vinegar, to reduce wastage of this highly perishable Malaysian fruit. The papaya juice was pasteurised prior to the fermentation process. Optimisation of acetous fermentation was carried out using the response surface methodology (RSM) with central composite rotatable design (CCRD). Acetous fermentation time had shown significant effect on all the chemical characteristics while mother of vinegar concentration did not significantly effect on all the chemical characteristics. The vinegar-like fermented papaya beverage which was produced at the optimum point (Fermentation time = 70.80 h and concentration = 40% mother of vinegar) contained 0.37 ± 0.01% reducing sugar, 3.54 ± 0.36% ethanol, 2.46 ± 0.07% acetic acid, 327.89 ± 3.60 mg GAE/ L total phenolic, 2.32 ± 0.17 mg/100 mL ascorbic acid and 52.40 ± 0.23% mg AA/100 mL free-radical scavenging activity. In conclusion, vinegar-like fermented papaya beverage was successfully produced and its chemical compositions changed from papaya juice to wine and vinegar-like beverage with increased bioactive compounds and antioxidative activity. Penerbit Universiti Kebangsaan Malaysia 2018-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12390/1/09%20Ching%20Ting%20Kong.pdf Kong, Ching Ting and Ho, Chin Wai and Ling, Alvin Jin Wei and Azwan Lazim, and Shazrul Fazry, and Lim, Seng Joe (2018) Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage. Sains Malaysiana, 47 (9). pp. 2017-2026. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num9_2018/contentsVol47num9_2018.html |
| spellingShingle | Kong, Ching Ting Ho, Chin Wai Ling, Alvin Jin Wei Azwan Lazim, Shazrul Fazry, Lim, Seng Joe Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage |
| title | Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| title_full | Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| title_fullStr | Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| title_full_unstemmed | Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| title_short | Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| title_sort | chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage |
| url | http://journalarticle.ukm.my/12390/ http://journalarticle.ukm.my/12390/ http://journalarticle.ukm.my/12390/1/09%20Ching%20Ting%20Kong.pdf |