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Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization.

ABSTRACT: Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R 2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L-tartaric (± 3.71 mg/ml), and L-ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.

SUBMITTER: Tsegay ZT

PROVIDER: S-EPMC7455955 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature

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Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization.

Tsegay Zenebe Tadesse ZT

Food science & nutrition 20200702 8

Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R 2 = 0.9618 and ab ...[more]

PMID: 32884725

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Project description:We tested whether periconceptional nutrition with cladodes from the cactus, Opuntia ficus-indica, with or without protein-enrichment, improved the metabolomic profile and reproductive outcomes of adult female sheep. Sixty Rambouillet ewes of similar body weight were randomly allocated among three nutritional treatments that were fed during the breeding period (34 days): Control (Control; n = 20), Opuntia (Opuntia; n = 20) and protein-enriched Opuntia (E-Opuntia; n = 20). There were no effects of treatment on body weight but assessment of urine samples indicated that, for 76 metabolites, the Control and Opuntia groups differed completely (P < 0.05), whereas there was overlap between the Control and E-Opuntia groups. It appears that, in Opuntia-fed and Control-fed sheep, different functional groups are activated leading to changes in the metabolism of glucose, tyrosine, methane, and glycerolipids. Fertility and reproductive rate tended to be higher in the Opuntia (70% and 95%) and E-Opuntia (90% and 110%) groups than in the Control (55% and 65%), and an orthogonal contrast revealed the difference between Control and Opuntia to be significant for both reproductive variables (P < 0.05). We conclude that nutritional supplementation with Opuntia cladodes, with or without protein enrichment, increased fertility rate and reproductive rate of female sheep, without any accompanying increases in body weight. Our observations suggest that the reproductive responses to Opuntia do not simply reflect a response to good nutrition, but might be caused by specific metabolites/metabolomic pathways, perhaps by an activation of the metabolism of glucose, methane, tyrosine and glycerolipids. There are few reports relating these metabolomic compounds with the metabolism of the sheep, let alone with reproductive efficiency. The novelty of these discoveries suggests that we need further research into the mechanisms through which nutrition affects the reproductive system.

Project description:Cactus pear (Opuntia ficus-indica L.) is widely distributed in the arid and semi-arid regions throughout the world. In the last decades, the interest towards vegetative crop increased, and cladodes are exploited for nutraceutical and health-promoting properties. This study aimed at investigating the capacity of selected lactic acid bacteria to increase the antioxidant and anti-inflammatory properties of cactus cladodes pulp, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. Preliminarily, the antioxidant activity was determined through in vitro assays. Further, it was confirmed through ex vivo analysis on intestinal Caco-2/TC7 cells, and the profile of flavonoids was characterized. Cactus cladode pulp was fermented with lactic acid bacteria, which were previously selected from plant materials. Chemically acidified suspension, without bacterial inoculum and incubated under the same conditions, was used as the control. Lactobacillus plantarum CIL6, POM1 and 1MR20, Lactobacillus brevis POM2 and POM4, Lactobacillus rossiae 2LC8 and Pediococcus pentosaceus CILSWE5 were the best growing strains. Fermentation of cladode pulp with L. brevis POM2 and POM4 allowed the highest concentration of ?-amino butyric acid. Lactic acid fermentation had preservative effects (P<0.05) on the levels of vitamin C and carotenoids. Two flavonoid derivatives (kaemferol and isorhamnetin) were identified in the ethyl acetate extracts, which were considered to be the major compounds responsible for the increased radical scavenging activity. After inducing oxidative stress by IL-1?, the increased antioxidant activity (P<0.05) of fermented cladode pulp was confirmed using Caco-2/TC7 cells. Fermented cladode pulp had also immune-modulatory effects towards Caco-2 cells. Compared to the control, fermented cladode pulp exhibited a significantly (P<0.05) higher inhibition of IL-8, TNF? and prostaglandins PGE2 synthesis. The highest functional effect was found using ethyl acetate extracts. In conclusion, fermentation, especially with L. plantarum strains and L. brevis POM4, enhanced the antioxidant and immune-modulation features of cladode pulp.

Dataset Information

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization.

Publications

Total titratable acidity and organic acids of wines produced from cactus pear (<i>Opuntia-ficus-indica</i>) fruit and Lantana camara (<i>L. Camara)</i> fruit blended fermentation process employed response surface optimization.

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