Revista Mexicana de Ingeniería Química, Vol. 22, No. 3 (2023), Alim2377

Fermented beverage of Ardisia compressa fruits based on commercial and native yeasts: evaluation of kinetic changes

G. Hernández-Rodríguez, D. Guerra-Ramírez, R. Domínguez-Puerto, I.L. López-Cruz, S. Valle-Guadarrama

https://doi.org/10.24275/rmiq/Alim2377

 

Abstract

The fruits of the genus Ardisia Sw. (Primulaceae) areresources scarcely exploited along the world. An alternative to add value is the preparation of a fermented beverage but, to enhance properties, the use of native yeasts should be evaluated. The objective was to evaluate the use of a commercial strain of Saccharomyces cerevisiae (SC) and a native yeast (NY) during the preparation of a fermented beverage from Ardisia compressa fruits through monitoring the compounds variation. Fermentation processes were conducted and rates of sugar consumption and alcohol production were higher with NY than with SC. The fermented product contained 73.6 and 95.9 g L-1 of alcohol with SC and NY, while total soluble phenols, anthocyanins, and antioxidant activity were 2,367.0 mg L-1, 215.5 mg L-1, and 16,832.0 μmol L-1 with SC, and 2213.0 mg L-1, 287.4 mg L-1, and 18,614.0 μmol L-1 with NY, respectively. The better performance of the native yeast was confirmed through modeling, which explained the variation of yeast concentration, the logarithmic soluble phenols increase, and anthocyanins depletion. Besides, the fermentation with native yeast allowed obtaining better color and better antioxidant properties. The native yeast was a better option to prepare a fermented beverage from A. compressa fruits.

Keywords: Ardisia compressa, Saccharomyces cerevisiae, fermentation, native yeast.

 

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