Abstract
In recent years, dragon fruit has been applied in food processing with various products. The purpose of this study aimed to valorize a fermented fruit drink from a Vietnamese local dragon fruit by alcoholic fermentation of the juice using Saccharomyces cerevisiae. Response surface methodology was applied to find the optimal condition of varied factors including total soluble solids content, inoculum size of the yeast and fermentation time. The experiments were carried out according to the central composite design with the sugar content ranged from 16 to 20°Brix, the inoculum size from 1 to 3% yeast and the fermentation time from 40 to 48 hrs. A quadratic model was respectively developed to correlate the investigated variables to the remained sugar content and ethanol yield of the product. The optimized conditions for fermentation were selected as 18°Brix of initial fruit juice; 2% v/v of added yeast inoculation rate and 44-hours fermentation time. Under these conditions, final fermented dragon fruit juice achieved alcohol content of 3.54% v/v with remaining sugar content of 14.6°Brix and a level of ‘moderately like’ obtained by sensorial evaluation
Highlights
Dragon fruit (Hylocereus spp.) is a tropical fruit widely cultivated in tropical and subtropical countries, especially in Vietnam
It was reported that Saccharomyces cerevisiae has been successfully used for alcoholic fermentation of juices collected from mango, lychee and papaya (Lee et al, 2010; Reddy and Reddy, 2011; Chen and Liu, 2016)
The raw material is one of the important factors affecting the quality of fermented juice
Summary
Dragon fruit (Hylocereus spp.) is a tropical fruit widely cultivated in tropical and subtropical countries, especially in Vietnam. The pulp is juicy and contains numerous small black seeds. It is considered as a potential source of micronutrients and antioxidants (Mahattanatawee et al, 2006; Lim et al, 2007; Lim et al, 2010). Fermented juices of other fruits are processed in the same way as wine made from grapes. Brewer’s yeast, Saccharomyces cerevisiae, is very common in the brewery and wine industry. It was reported that Saccharomyces cerevisiae has been successfully used for alcoholic fermentation of juices collected from mango, lychee and papaya (Lee et al, 2010; Reddy and Reddy, 2011; Chen and Liu, 2016). Effects of Saccharomyces cerevisiae Lalvin EC-1118 on physicochemical and oenological properties of red dragon fruit wine has been recently reported by Jiang et al (2020). Choo et al (2018) studied the optimization of fermentation of Malaysian red dragon fruit for betalains concentration
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