Investigation of production and physicochemical properties of Estamaran date vinegar

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Behbahani Leila; Ravaghi Maryam

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Journal Paper

Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2024 | Volume:22 | Issue:75 Page(s): 45-54

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Information Journal Paper

Title

Investigation of production and physicochemical properties of Estamaran date vinegar

Author(s)

Behbahani Leila | Ravaghi Maryam | Issue Writer Certificate

Keywords

Dates

Vinegar

alcohol. fermentation

Abstract

Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of Vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, amino acids, peptides, vitamins and minerals. To produce Vinegar of higher yield, substrates with suitable amounts of sugar should be transformed to ethanol in optimum situation, then acetic acid should be produced from alcohol using suitable aerobic microtrganisms. In this project, Estamaran Dates due to their high amount of sugar were transformed into Vinegar in two stages. During the first stage, anaerobic fermentation of different concentrations of date sugars (10, 20, 30, 40 and 50%) to ethanol was carried out using different concentrations of Saccharomyces cerevisiae (5, 10, 15, 20 and 30 g/L) and ethanol concentrations were measured in 24, 48, 72 and 96 h), then, the aerobic conversion of ethanol to acetic acid was accomplished by Acetobacters in 30 ̊C for 21 days. Data analysis was carried out using SPSS and graphs were represented by Excel. The results showed that 4.3 liters of ethanol with a purity of nearly 48% (v/w) were produced during 96 h from one kilogram of date fruit. In the acetic acid fermentation stage, 4 liters of acetic acid with a purity of 6.62% (v/w) and fermentation yield of 90.5% after 12-14 days were collected.

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