STUDY ON TREATMENT TECHNOLOGY OF “TAO MEO” USING PECTINASE ENZYME IN “TAO MEO” VINEGAR PRODUCTION BY SUBMERGED METHOD

Nguyen Thi Viet Anh

Abstract


“Táo mèo” vinegar, a fat-burner famous for its many benefits for the digestive and immune systems, can be consumed as functional drinks. However, “táo mèo” vinegar is still producing mainly in manual-based, small-scaled with the surface fermentation method and containing many hazards. For industrial scales, the application of pectinase during the fruit extraction process has increased the quality of end-products and extraction efficiency, leaving no residue during storage. This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear, during the extracted processing of “táo mèo”. The results indicated that simultaneously using both enzymes has increased the extractivity of the process to 25 %, and also has increased the amounts of function substances such as vitamin C, polyphenol, sugar, acid, and soluble pectin, compared to not using enzymes. The extractive process using the two enzymes for the fruit extracts is determined as follows: PectinexUltra SP-L is used at  concentration of 0.15 %, temperature is 30 oC for 60 minutes;  followed by  using PectinaseUltra Clear with concentration of 0.1 %, temperature is 55 oC for 60 minutes. The enzyme processing does not interfere with the vinegar fermentation process; vinegar  with  enzyme pretreatment contains higher amounts of polyphenol, vitamin C, and potassium compared to that without enzyme pretreatment. The amount of soluble pectin in vinegar with enzyme pretreatment stays constant with no sediment during six months of storage, whereas vinegar without enzymes pretreatment  produces precipitation afer two months of storage.


Keywords


“Tao meo” vinegar, pectinase, polyphenol, functional drinks.

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DOI: https://doi.org/10.15625/2525-2518/54/4A/12014 Display counter: Abstract : 64 views. PDF : 51 views.

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Published by Vietnam Academy of Science and Technology