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Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review. Molecules 2020; 25:molecules25163698. [PMID: 32823772 PMCID: PMC7464816 DOI: 10.3390/molecules25163698] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/09/2020] [Accepted: 08/11/2020] [Indexed: 11/16/2022] Open
Abstract
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce "authentic" and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
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Affiliation(s)
- Marina Al Daccache
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, France; (M.A.D.); (E.V.)
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Mohamed Koubaa
- ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France
- Correspondence: ; Tel.: +33-3442-38841
| | - Richard G. Maroun
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Dominique Salameh
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Nicolas Louka
- Laboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, Lebanon; (R.G.M.); (D.S.); (N.L.)
| | - Eugène Vorobiev
- Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, France; (M.A.D.); (E.V.)
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Herrera Alvarez LV, Zielinski AAF, Alberti A, Nogueira A. Monitoring of the phenolic compounds and in vitro antioxidant activity of apple beverages according to geographical origin and their type: A chemometric study. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.078] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Santos CMED, Alberti A, Pietrowski GDAM, Zielinski AAF, Wosiacki G, Nogueira A, Jorge RMM. Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders. J Inst Brew 2016. [DOI: 10.1002/jib.318] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Caroline Mongruel Eleutério dos Santos
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
- Technical Course in Food, Federal Institute of Paraná; R. Antonio Chemim, 28 CEP 83403-515 Colombo PR Brazil
| | - Aline Alberti
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Giovana de Arruda Moura Pietrowski
- Department of Food Technology; Federal Technological University of Paraná; Av. Monteiro Lobato, s/n- Km 04 CEP 84016-210 Ponta Grossa PR Brazil
| | - Acácio Antonio Ferreira Zielinski
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Gilvan Wosiacki
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Alessandro Nogueira
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Regina Maria Matos Jorge
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
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Ferreira Zielinski AA, Alberti A, Maia Braga C, Marques da Silva K, Giovanetti Canteri MH, Igarashi Mafra L, Granato D, Nogueira A, Wosiacki G. Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Braga CM, Zielinski AAF, Silva KMD, de Souza FKF, Pietrowski GDAM, Couto M, Granato D, Wosiacki G, Nogueira A. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics. Food Chem 2013; 141:967-74. [DOI: 10.1016/j.foodchem.2013.04.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 04/03/2013] [Accepted: 04/05/2013] [Indexed: 11/24/2022]
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de Arruda Moura Pietrowski G, dos Santos CME, Sauer E, Wosiacki G, Nogueira A. Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple. J Agric Food Chem 2012; 60:9815-21. [PMID: 22958203 DOI: 10.1021/jf302290k] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
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Affiliation(s)
- Giovana de Arruda Moura Pietrowski
- Department of Food, Federal Technological University of Paraná, Ponta Grossa Campus, Av. Monteiro Lobato s/n, Km 04, CEP 84016-210 Ponta Grossa, PR, Brazil
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