Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango ( Mangifer
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ORIGINAL ARTICLE
Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain Vikash Patel1 • Abhishek Dutt Tripathi1 • Kundan Singh Adhikari2 Anurag Srivastava3
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Revised: 17 July 2020 / Accepted: 13 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Mango (Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango (Baganpalli, Langra, Dashehari, Alphonso, and Totapuri) were utilized for wine production using two different yeast strains namely, Saccharomyces cerevisiae MTCC 178 and isolated yeast. The physiochemical analysis of wine produced from chosen mango varieties showed that North Indian local mango variety (Dashehari) gave better results in terms of organoleptic and functional attributes. The Saccharomyces cerevisiae MTCC 178 treated Dashehari wine possessed 6.1 ± 0.26% TSS, 2.1 ± 0.08% reducing sugar, 0.657% titratable acidity, 0.11 ± 0.00% volatile acidity, 12% ethanol (v/v) and pH 3.7 ± 0.10 comparable to Baganpalli mango wine. HPLC analysis of Saccharomyces cerevisiae MTCC 178 inoculated Dashehari mango wine revealed the presence of primarily; gallic acid (RT-4.4 min), Galloyl-Atype, procyanidin (RT-5.2 min), 2,2,6-Trimethyl-6-vinyltetrahydropyran (RT-8.91 min), b-Pinene (RT-11.47 min) and Caffeoyl-quinic acid (RT-12.15 min) showing potential antioxidant, anti-cancerous, anti-inflammatory and antimicrobial properties. The local mango varieties wine showed significant (p \ 0.05) physicochemical properties,
& Abhishek Dutt Tripathi [email protected] 1
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India
2
Department of Biotechnology, National Taiwan University, Taipei, Taiwan
3
Department of Molecular Biotechnology, University of Turin, Turin, Italy
antioxidant potential and ethanol content comparable to Baganpalli wine and was cost effective. Keywords Mango (Mangifera indica) wine Mango varieties Yeast strains Physicochemical analysis Functional attributes Cost-effective
Introduction Nowadays, the whole world is facing the Coronavirus disease (COVID-19, caused by the novel coronavirus SARS-CoV-2) threat and declared as a pandemic by WHO on 11 March 2020 (WHO report 2020). There is urgent need to combat the economic crisis in the era of the COVID-19 pandemic, by developing functional foods fortified with bioactive compounds and antioxidants that promote health and immune system of consumers (Galanakis 2020). In nature, fruits are most common source of antioxidants, flavonoids and polyphenols, which plays vital role as immunity booster and prevention of chronic diseases like cancer and AIDS (Kaleem et al. 2015). Tropical fruits like mangoes, pine apple and guava posses huge amount of functional ingredient
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