What is it about?
This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the contents of total polyphenols, anthocyanins, resveratrol, superoxide dismutase, small molecular peptides and ellagic acid in their products were analyzed.
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Why is it important?
The commercial value of Jaboticaba and the establishment of composition content data are relatively improved, which is more promising for the future
Perspectives
1) After fermentation, the total polyphenols, anthocyanins, SOD-like, small molecule peptides, and resveratrol in the four samples can be obtained as a relatively complete composition. 2) The content of peptides is not as good as that of the fermentation broth, and it is easily affected by grinding in the process, such as temperature, revolutions, and particle size set by grinding. 3) Jaboticaba jam can only retain anthocyanin and ellagic acid, and the remaining components are seriously lost due to thermal damage. 4) Jaboticaba is fermented to produce fruit vinegar. Total polyphenols, anthocyanins, SOD-like, small molecule peptides, and ellagic acid can be retained. The content of its related components is not as good as that of fermentation broth, and no white gluten has been detected. The main effect of the veratrole content should be the decrease or loss of components due to the length of microbial fermentation and the utilization of substances
Ching-Hu TSAI
Kang Ning University, Taipei, Taiwan.
Read the Original
This page is a summary of: Discussion of the Composition of Jaboticaba in Different Processes, Food and Nutrition Sciences, January 2024, Scientific Research Publishing, Inc,,
DOI: 10.4236/fns.2024.151005.
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