Data/hora: 04/06/2024 16:56:30

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters	
Autores: 	Cunha,Mário Antônio Alves da; Lima,Kely Priscila de; Santos,Vidiany Aparecida Queiroz; Heinz,Otto Lucas; Schmidt,Carla Adriana Pizarro.	
Data: 	2016-01-01	
Ano: 	2016	
Palavras-chave: 	Berries; Acetic Acid Bacteria; Bioactives; Wine; Fermentation.	
Resumo: 	ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid transformation led the small reduction of antioxidant activity compared to alcoholic fermentation, but the antioxidant potential was maintained along the cycles. The content of total phenolics and anthocyanins also suffered a reduction in step of acetification.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100508	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/1678-4324-2016150136	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.59 2016	
Fonte: 	info:eu-repo/semantics/openAccess