Optimization of bioprocess parameters for wine from household vegetable waste production by employing response surface methodology

K. Chakraborty, . and U. Raychaudhuri, . and R. Chakraborty, . Optimization of bioprocess parameters for wine from household vegetable waste production by employing response surface methodology. pp. 48-55. ISSN ISSN(Online):22317546

Wine prepared from vegetable peel which is a household waste is a novel beverage rich in anti-oxidant. The quantitative effects of temperature pH and time on fermentation of ethanol from the hydrolysed product using wine yeast Saccharomyces cerevisiae (NCIM 3206) were investigated. The conditions for the fermentation were optimized using Response Surface Methodology (RSM). The optimum conditions for the yield of 6.69 ethanol were found to be: temperature 32C pH 5.5 and time of fermentation 48 h. The wine had phenol 52.28 mg/l flavonoid 41.5 mg/l. The wine had a DPPH (2 2-diphenyl-1-picrylhydrazyl) scavenging activity of 55.18. In this study heavy metals content like Cu (0.357mg/L) Pb (0.123mg/L) Zn (0.385mg/L) and Fe (0.285mg/L) content were determined. The structural degradation of vegetable waste starch and penetration of yeast cell into the inner tissue were observed by scanning electron microscope.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(4).pd...

Abstract

Wine prepared from vegetable peel which is a household waste is a novel beverage rich in anti-oxidant. The quantitative effects of temperature pH and time on fermentation of ethanol from the hydrolysed product using wine yeast Saccharomyces cerevisiae (NCIM 3206) were investigated. The conditions for the fermentation were optimized using Response Surface Methodology (RSM). The optimum conditions for the yield of 6.69 ethanol were found to be: temperature 32C pH 5.5 and time of fermentation 48 h. The wine had phenol 52.28 mg/l flavonoid 41.5 mg/l. The wine had a DPPH (2 2-diphenyl-1-picrylhydrazyl) scavenging activity of 55.18. In this study heavy metals content like Cu (0.357mg/L) Pb (0.123mg/L) Zn (0.385mg/L) and Fe (0.285mg/L) content were determined. The structural degradation of vegetable waste starch and penetration of yeast cell into the inner tissue were observed by scanning electron microscope.

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Item Type:	Article
AGROVOC Term:	Wines
AGROVOC Term:	Vegetables
AGROVOC Term:	Household wastes
AGROVOC Term:	Fermentation
AGROVOC Term:	Temperature
AGROVOC Term:	Yeasts
AGROVOC Term:	Experimental design
AGROVOC Term:	Ethanol
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Scanning microscopy
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23247

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