Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique

Chin Wai Ho, Azwan Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Salvatore Massa, Seng Joe Lim

Research output: Contribution to journalArticle

Abstract

BACKGROUND: Wines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13–14%. Aside from that, soursop fruit is a very nutritious fruit, although it is highly perishable, and thus produces a lot of wastage. Therefore, the present study aimed to produce fermented soursop juice (soursop wine), using combination of two starter cultures, namely mushroom (Pleurotus pulmonarius) and yeast (Saccharomyces cerevisiae), as well as to determine the effects of fermentation on the physicochemical and antioxidant activities of fermented soursop juice. Optimisation of four factors (pH, temperature, time and culture ratio) using response surface methodology were performed to maximise ethanol production. RESULTS: The optimised values for alcoholic fermentation were pH 4.99, 28.29 °C, 131 h and a 0.42 culture ratio (42:58, P. pulmonarius mycelia:S. cerevisiae) with a predicted ethanol concentration of 22.25%. Through a verification test, soursop wine with 22.29 ± 0.52% ethanol was produced. The antioxidant activities (1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power) showed a significant (P < 0.05) increase from the soursop juice to soursop wine. CONCLUSION: The alternative fermentation technique using yeast and mushroom has successfully been optimised, with an increased ethanol production in soursop wine and higher antioxidant activities. Ultimately, this finding has high potential for application in the brewing industry to enhance the fermentation process, as well as in the development of an innovative niche product, reducing wastage by converting the highly-perishable fruit into wine with a more stable and longer shelf-life.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusAccepted/In press - 1 Jan 2019

Fingerprint

soursops
Annona
Annona muricata
alcoholic fermentation
Fermentation
juices
Wine
fermentation
wines
Ethanol
Pleurotus pulmonarius
Antioxidants
Fruit
antioxidant activity
Yeasts
Agaricales
ethanol
ethanol production
yeasts
methodology

Keywords

  • alcoholic fermentation
  • mushroom
  • Pleurotus pulmonarius
  • soursop
  • wine
  • yeast

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique. / Ho, Chin Wai; Lazim, Azwan; Fazry, Shazrul; Hussain Zaki, Umi Kalsum Hj; Massa, Salvatore; Lim, Seng Joe.

In: Journal of the Science of Food and Agriculture, 01.01.2019.

Research output: Contribution to journalArticle

Ho, Chin Wai ; Lazim, Azwan ; Fazry, Shazrul ; Hussain Zaki, Umi Kalsum Hj ; Massa, Salvatore ; Lim, Seng Joe. / Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique. In: Journal of the Science of Food and Agriculture. 2019.
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abstract = "BACKGROUND: Wines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13–14{\%}. Aside from that, soursop fruit is a very nutritious fruit, although it is highly perishable, and thus produces a lot of wastage. Therefore, the present study aimed to produce fermented soursop juice (soursop wine), using combination of two starter cultures, namely mushroom (Pleurotus pulmonarius) and yeast (Saccharomyces cerevisiae), as well as to determine the effects of fermentation on the physicochemical and antioxidant activities of fermented soursop juice. Optimisation of four factors (pH, temperature, time and culture ratio) using response surface methodology were performed to maximise ethanol production. RESULTS: The optimised values for alcoholic fermentation were pH 4.99, 28.29 °C, 131 h and a 0.42 culture ratio (42:58, P. pulmonarius mycelia:S. cerevisiae) with a predicted ethanol concentration of 22.25{\%}. Through a verification test, soursop wine with 22.29 ± 0.52{\%} ethanol was produced. The antioxidant activities (1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power) showed a significant (P < 0.05) increase from the soursop juice to soursop wine. CONCLUSION: The alternative fermentation technique using yeast and mushroom has successfully been optimised, with an increased ethanol production in soursop wine and higher antioxidant activities. Ultimately, this finding has high potential for application in the brewing industry to enhance the fermentation process, as well as in the development of an innovative niche product, reducing wastage by converting the highly-perishable fruit into wine with a more stable and longer shelf-life.",
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AU - Massa, Salvatore

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