Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process. (August 2022)

• Record Type: Journal Article
• Authors: Tanguler, Hasan; Sener, Selin
• Is Part Of: Food bioscience. Volume 48(2022)
• Publication Date: 2022-08
• Subjects: Williopsis saturnus -- Tarsus beyazi -- Naturally flavoured beverage -- Carbonated beverage -- Cold fermentation -- Pseudo-second-order model; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.101750
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape ( Tarsus beyazi ) juice and metabolic products of the yeast Williopsis saturnus . For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 × 10 6 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c-15d (1 × 10 7 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 × 10 6 and 1 × 10 7 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 × 10 7 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape. Highlights: The first study by using W. saturnus in the production of a new fruit-based beverage. The effect of inoculation ratios and fermentation time at low temperature (10°) were searched. Naturally flavoured carbonated drink production was investigated by the post-mix method. Fermentation equilibrium and kinetics were best described by pseudo-second-order model. The grape-yeast-temperature combination has the potential to be a healthy and alternative beverage.