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Evaluation of secondary metabolites, nutraceutical potential and amino acid profile of fresh dates (Phoenix dactylifera) alcoholic beverage

Authors :
Aditya Choudhary
Aditya Kumar
Rohan Kandpal
Arun Kumar Gupta
Avinash Kumar Jha
Bindu Naik
Vijay Kumar
Sarvesh Rustagi
Hemanta Chutia
Javed Masood Khan
Source :
Discover Food, Vol 4, Iss 1, Pp 1-17 (2024)
Publication Year :
2024
Publisher :
Springer, 2024.

Abstract

Abstract The present study comprehensively investigated the fermentation process of fresh dates pulp to alcoholic beverage, analyzing various aspects including physicochemical properties, nutraceutical potential, amino acid composition, color properties, sensory evaluation, and microbial load. Over the fermentation period, the alcohol content of the beverage reached 8.79%, suggesting it is an off-dry wine. Total Soluble Solids (TSS) decreased from an initial 24.17°Brix to 5°Brix. The pH level dropped from 7 to 3.9, and the titratable acidity increased from 0.15 to 0.22%. The nutraceutical potential of the alcoholic beverage displayed dynamic transformations, with total phenolic content (TPC) decreasing from 23 to 9 mg GAE mL−1, while total flavonoid content (TFC) increased significantly (p 0.05) between the alcoholic beverage and juice in terms of color, but the alcoholic beverage scored higher in appearance, flavor, texture, taste, mouthfeel, and overall acceptability.Microbial load increased from an initial 5–6 log CFU mL−1 to 8–9 log CFU mL−1 after 5 days, indicating the occurrence of alcoholic fermentation. Kinetics study was also performed for different quality parameters. This is the first study provides a comprehensive understanding of the multifaceted changes occurring during the fermentation process, offering valuable insights for winemakers and researchers. Graphical Abstract

Details

Language :
English
ISSN :
27314286
Volume :
4
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Discover Food
Publication Type :
Academic Journal
Accession number :
edsdoj.be9f2978a5fd46738a4c0f79e2944ffa
Document Type :
article
Full Text :
https://doi.org/10.1007/s44187-024-00137-0