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Physicochemical and Microbiological Characterization of Pasteurized Coyol Wine (Acrocomia aculeata) from Honduras
Caracterización fisicoquímica y microbiológica del vino de coyol pasteurizado (Acrocomia aculeata) de Honduras
DOI:
https://doi.org/10.15446/rfnam.v79.123640Keywords:
Acrocomia aculeata, Alcoholic fermentation, Fermented beverages, Food microbiology, Pasteurization (en)Acrocomia aculeata, Fermentación alcohólica, Bebidas fermentadas, Microbiología de los alimentos, Pasteurización (es)
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Fermented coyol sap (Acrocomia aculeata) is a traditional Honduran beverage with high cultural value and agro-industrial potential; however, its limited shelf life and microbiological stability restrict its commercialization. This study evaluated the effect of two thermal pasteurization treatments on the physicochemical, microbiological, and sensory stability of coyol wine during 28 days of storage bottles were stored in darkness at 30 °C. The beverage was pasteurized at 60 °C for 30 min (T1) and 75 °C for 10 min (T2), and pH, titratable acidity, soluble solids, ethanol content, and microbiological quality were evaluated. Initial pH values were 3.71 and 3.67 for T1 and T2, respectively, with a significant increase in T1 reaching 3.78 at day 28 (P≤0.05). Soluble solids showed no significant differences between treatments or during storage, remaining at 11 °Brix. Titratable acidity increased significantly in T1 from 2.25% at the beginning to 2.75 and 2.80% on days 21 and 28, respectively. Ethanol content reached maximum values on day 7 (14.0% (v/v) in T1 and 12.50% (v/v) in T2) and decreased by day 28 to 7.28 and 7.69% (v/v), respectively. Both treatments kept the values of hygiene and safety indicator microorganisms (Escherichia coli and total coliforms) below the detection limit (<10 CFU mL-1), demonstrating microbiological stability. Pasteurization at 75 °C for 10 min favored the preservation of coyol wine characteristics, representing a technological alternative for process standardization and agro-industrial valorization.
La savia fermentada de coyol (Acrocomia aculeata) es una bebida tradicional hondureña con alto valor cultural y potencial agroindustrial; sin embargo, su limitada vida útil y estabilidad microbiológica restringen su comercialización. Este estudio evaluó el efecto de dos tratamientos de pasteurización térmica sobre la estabilidad fisicoquímica, microbiológica y sensorial del vino de coyol durante 28 días de almacenamiento; las botellas se almacenaron en la oscuridad a 30 °C. La bebida fue pasteurizada a 60 °C durante 30 min (T1) y a 75 °C durante 10 min (T2), evaluándose pH, acidez titulable, sólidos solubles, contenido de etanol y calidad microbiológica. El pH inicial fue de 3.71 y 3.67 para T1 y T2, respectivamente, observándose un incremento significativo en T1 hasta 3.78 al día 28 (P≤0,05). Los sólidos solubles no presentaron diferencias significativas entre tratamientos ni durante el almacenamiento, manteniéndose en 11 °Brix. La acidez titulable aumentó significativamente en T1 desde 2,25% al inicio hasta 2,75 y 2,80% a los días 21 y 28. El contenido de etanol alcanzó valores máximos al día 7 (14,0% v/v en T1 y 12,50% v/v en T2) y disminuyó al día 28 hasta 7,28% y 7,69% v/v, respectivamente. Ambos tratamientos mantuvieron los valores de microorganismos indicadores de higiene e inocuidad (Escherichia coli y coliformes totales) por debajo del límite de detección (<10 UFC mL-1), evidenciando estabilidad microbiológica. La pasteurización a 75 °C durante 10 min favoreció la conservación de las características del vino de coyol, constituyendo una alternativa tecnológica para su estandarización y valorización agroindustrial.
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