OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY

Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable shrub cultivated all over the world. Food industry is the most important sector of use of the sea buckthorn, where it is used as a raw material to obtain functional food or food supplements. Sea buckthorn fruits are among the most comp...

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Autores principales:	Anca-Mihaela GÂTLAN, Gheorghe GUTT
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	hippophae rhamnoides capitalization fermentation optimization box-behnken design Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bf5f245f46e24aabbc3196861d052659
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spelling	oai:doaj.org-article:bf5f245f46e24aabbc3196861d0526592021-12-02T19:35:52ZOPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY2068-66092559-6381https://doaj.org/article/bf5f245f46e24aabbc3196861d0526592019-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/684https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable shrub cultivated all over the world. Food industry is the most important sector of use of the sea buckthorn, where it is used as a raw material to obtain functional food or food supplements. Sea buckthorn fruits are among the most complex nutritionally of all berries. The aim of the present study was to offer an optimum solution for the valorization by alcoholic fermentation of the press residues obtained after processing the sea buckthorn fruit to obtain juice. The present research was conducted with the application of response surface methodology (RSM) for optimization, using a Box-Behnken design. The determined optimum conditions for a 3 days-fermentation were: a temperature of 25.38 °C, a pH of 4.62 and an inoculum size of 0.18 % to obtain a 3% vol. alc. beverage. This study provides useful information that can help beverage processing industries achieve optimum yield in low alcoholic beverage production using sea buckthorn press residues as sole substrate. Anca-Mihaela GÂTLANGheorghe GUTTStefan cel Mare University of Suceavaarticlehippophae rhamnoidescapitalizationfermentationoptimizationbox-behnken designFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 4, Pp 266-271 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	hippophae rhamnoides capitalization fermentation optimization box-behnken design Food processing and manufacture TP368-456
spellingShingle	hippophae rhamnoides capitalization fermentation optimization box-behnken design Food processing and manufacture TP368-456 Anca-Mihaela GÂTLAN Gheorghe GUTT OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
description	Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable shrub cultivated all over the world. Food industry is the most important sector of use of the sea buckthorn, where it is used as a raw material to obtain functional food or food supplements. Sea buckthorn fruits are among the most complex nutritionally of all berries. The aim of the present study was to offer an optimum solution for the valorization by alcoholic fermentation of the press residues obtained after processing the sea buckthorn fruit to obtain juice. The present research was conducted with the application of response surface methodology (RSM) for optimization, using a Box-Behnken design. The determined optimum conditions for a 3 days-fermentation were: a temperature of 25.38 °C, a pH of 4.62 and an inoculum size of 0.18 % to obtain a 3% vol. alc. beverage. This study provides useful information that can help beverage processing industries achieve optimum yield in low alcoholic beverage production using sea buckthorn press residues as sole substrate.
format	article
author	Anca-Mihaela GÂTLAN Gheorghe GUTT
author_facet	Anca-Mihaela GÂTLAN Gheorghe GUTT
author_sort	Anca-Mihaela GÂTLAN
title	OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
title_short	OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
title_full	OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
title_fullStr	OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
title_full_unstemmed	OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY
title_sort	optimization for alcohol fermentation conditions of sea buckthorn press residues using response surface methodology
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/bf5f245f46e24aabbc3196861d052659
work_keys_str_mv	AT ancamihaelagatlan optimizationforalcoholfermentationconditionsofseabuckthornpressresiduesusingresponsesurfacemethodology AT gheorghegutt optimizationforalcoholfermentationconditionsofseabuckthornpressresiduesusingresponsesurfacemethodology
_version_	1718376403967148032

OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY

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