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Design and development of a mixed alcoholic beverage kinetics using asaí (Euterpe precatoria) and copoazú (Theobroma grandiflorum)
Diseño y desarrollo de una cinética de bebida alcohólica mixta de asaí (Euterpe precatoria) y copoazú (Theobroma grandiflorum)
DOI:
https://doi.org/10.15446/agron.colomb.v40n1.98208Keywords:
Amazonian fruits, modelling, fermentation, diffusion (en)frutos amazónicos, modelamiento, fermentación, difusión (es)
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Copoazú (Theobroma grandiflorum), a fruit from the same genus as cacao, and asaí (Euterpe precatoria) a palm fruit, both of Amazonian origin, could promote local economic growth through fruit processing to increase the added value. This study aimed to identify the kinetics of alcoholic fruit beverages made from copoazú and asaí pulp or seeds, i.e., the fermentation kinetics in the case of copoazú drinks and the diffusion kinetics in the case of asaí drinks. Additionally, the feasibility of generating a milky mixture with the liquor obtained from the copoazú fruit processing was evaluated. Statistical analysis was performed by ANOVA tests and modeling of kinetics parameters with an evolutionary algorithm and optimization. Copoazú pulp was fermented with 15% Prestige Turbo Yeast®. Fermentation was separated into two stages: controlled fermentation during the first 5 d and a maturation process in the following 25 d. According to the modeling, the greatest efficiency was observed with 600 g L-1 pulp concentration and soluble solids adjusted at 35°Brix, with alcohol contents of up to 20% (w/v) after 30 d of processing and evidence that there may be inhibition of fermentation due to glycerol. The whole fruit and pulp of asaí were extracted with ethanol to obtain a liquor with the micronutrients and flavors of the fruit, and the anthocyanin content was used as a degradation process marker. Modelling showed that the optimum point that yielded maximum anthocyanin concentration was achieved at 60 d of maturation by extracting pulp in a 45% (w/v) ethanol solution resulting in a maximum anthocyanin content of 94.2 ± 15.3 mg of cyanidin-3-glucoside kg-1 of liquor. After that, a degradation process was observed as anthocyanin content diminished.
El copoazú (Theobroma grandiflorum), una fruta del mismo género que el cacao, y el asaí (Euterpe precatoria) una fruta de palma, ambas de origen amazónico, podrían promover el crecimiento económico local a través de su procesamiento para aumentar el valor agregado. El objetivo de este estudio fue identificar la cinética de las bebidas alcohólicas elaboradas con pulpa o semillas de copoazú y asaí, es decir, la cinética de fermentación en el caso de las bebidas de copoazú y la cinética de difusión en el caso de las bebidas de asaí. Además, se evaluó la viabilidad de generar una mezcla láctea con el licor obtenido del procesamiento del fruto del copoazú. El análisis estadístico se realizó con pruebas ANOVA y el modelamiento de los parámetros de las cinéticas con un algoritmo evolutivo y optimización. La pulpa de copoazú se fermentó con levadura Prestige Turbo® al 15%. La fermentación se separó en dos etapas: fermentación controlada en los primeros 5 d y un proceso de maduración en los siguientes 25 d. De acuerdo con el modelamiento, la mayor eficiencia se obtuvo con una concentración de 600 g L-1 y sólidos solubles ajustados a 35°Brix, con contenidos de alcohol de hasta 20% (p/v) después de 30 d de procesamiento y evidencia de la inhibición de la fermentación debida al glicerol. Un proceso de extracción etanólica de los frutos completos y pulpa de asaí se utilizó para obtener un licor con los micronutrientes y sabores de la fruta, y se usó el contenido de antocianinas como marcador del proceso de degradación. El modelamiento mostró que el punto óptimo se alcanzó tras 60 d de maduración al extraer la pulpa en una solución de etanol al 45% (p/v), alcanzando una concentración máxima de antocianinas de 94.2 ± 15.3 mg de cianidina-3-glucósido kg-1 de licor. Luego de esto, se observó un proceso de degradación al disminuir el contenido de antocianinas.
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1. M.S. Hernández, J.P. Fernandez-Trujillo. (2024). Emergent Amazonian fruits as a source of beverage ingredients. Acta Horticulturae, (1387), p.195. https://doi.org/10.17660/ActaHortic.2024.1387.26.
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