Journal of Bacteriology & Mycology: Open Access

Research Article Open Access

Production of fermented fruit juice and value

addition by blending medicinal plants
Abstract Volume 5 Issue 6 - 2017

Fermented fruit juice is beverage typically made of controlled fermentation of fruits. The
Vinayaka B Shet,1 Sagar SD,1 Bollamma MN,1
fruits used in the study were Wild Grapes, Guava, Sapota, Fig, Pomegranate, Kokum, and
blends of Guava with Kokum and Sapota with medicinal plants Ginger (Zingiber officinale),
Mary Teena J,1 Vaman Rao C,1 Aparna A,2
Tulsi (Ocimum tenuiflorum), Amrutha balli (Tinospora cordifoli) and Dodda pathre Silvia Yumnam3
(Coleus aromaticus). The musts of the fruits were extracted, pasteurized and subjected
1
Department of Biotechnology Engineering, nmAM Institute of
Technology, India
to anaerobic fermentation by inoculating with yeast with an initial pH of 3.5 and initial 2
Department of Microbiology and Molecular Genetics, Hebrew
sugar concentration of 20-22°Brix at 28°C±2°C. Then fermented fruit juice was subjected
University of Jerusalem, Israel
to malolactic fermentation using Oenococcus oeni. The residual concentration of all the 3
College of Pharmacy, Gachon University, Republic of Korea
samples was found to be less than 1g/L, fixed acidity in terms of tartaric acid equivalent
was found to be in the range of 13.93g/L to 3.31g/L, radical scavenging activity in terms of Correspondence: Vinayaka B Shet, nmAM institute of
ascorbic acid equivalent was found to be in the range 0.15-0.5mg/mL, percentage of ethanol technology (V.T.U, Belagavi), Nitte, Karkala, Karnataka, India, Tel
was found to be in the range of 9.1-10.1% (v/v). +918258281263, Email vinayakabshet@nitte.edu.in

Keywords: fermented fruit juice, acidity, residual sugar, ethanol Received: October 26, 2017 | Published: November 22, 2017

Introduction largely appreciated by the consumers. Average energy contribution to

total energy intake is estimated to be 10- 20% among adults. These
Fermented fruit juice is a popular drink being enjoyed all over fruits are difficult to keep for long and are utilized either as fresh or
the world. Historians believe that fermented fruit juice was being processed juice and specialty products. In general fruit fermented
made in Caucasus and Mesopotamia as early as 6000 BC. Rig-Veda fruit juices are processed in the same way as wine made from
amply testifies that the fermented fruit juice is perhaps the oldest grapes and significant compositional changes take part during wine
fermented product known to man. It has been made in India for as making. Likewise phenolic compounds are not only health promoting
many as 5,000years. In developing countries like India 20-30% of bioactivities but also greatly contribute to the sensory properties
fruits produced are wasted due to lack of proper utilization, post- of stuff by alternating colour taste.4 Fruit juices contain water and
harvest and processing technology. By converting the waste into 20% carbohydrates, 1% organic acids and trace amounts of vitamins,
value added products like fermented fruit juice is a smart solution minerals and nitrogenous compounds. The sugars, organic acids and
for this problem.1 Any fruit with good proportion of sugar may be phenolics give the juice its flavour, while the vitamins, minerals and
used in producing fermented fruit juice and the resultant fruit juice nitrogenous compounds are, in many cases, essential to yeast growth
is normally named after the fruit. The type of fermented fruit juice and fermentation. Fermented fruit juice has a similar composition, but
to be produced dictates the fruit and strain of yeast to be involved. has much lower levels of sugar (none in dry wines), 8-13% alcohol
Preservatives used in fermented fruit juice making include sulphur- and a greater range of minor components.5 In the current investigation
dioxide potassium sorbate, sorbic acid and metabisulphites. an attempt was made to blend unconventional fruits with medicinal
Fermented fruit juice is one of the functional fermented foods and plants to produce fermented fruit juice.
has many health benefits. Epidemiological evidence has been provided
showing that constituents in fruits are beneficial to human health and
Materials and methods
contribute to the prevention of degenerative processes caused by Preparation of mash
oxidative stress.2 Fruits contain many different dietary phytonutrients
with strong antioxidant capacities; such as: phenolics, which include Fruits were collected from local market of Karkala situated in
flavonoids and phenolic acids; carotenoids; and vitamins. Dietary Udupi district of Karnataka state, India. Fruits were washed with
intake of plant phenolics are inversely related to coronary heart water and further with 50ppm potassium metabisulfite solution. To
disease and act as anti-ulcer, antispasmodic, anti-secretory, or anti- prepare the mash, fruits were crushed using mortar and pestle. The
diarrheal agents in the gastrointestinal tract. Certain flavonoids have mash along with the seeds and the rind was pasteurized at 70-80°C
been shown to inhibit the activity of free radical generating enzymes for 15minutes. After pasteurization, filtration was carried out using
aldose reductase, which cause diabetic cataracts and tumour growth in strainers and 500ml of the filtrate was collected.6
modelled systems. The concentration of someminerals in fermented
Blending medicinal plants
fruit juice is important due to health impact ofminerals, their role in
the stability of fermented fruit juice, possibility of toxicological risks Medicinal plants such as Ginger (Zingiber officinale), Tulsi
and food regulations. Themineral profile of fermented fruit juices (Ocimum tenuiflorum), Amrutha balli (Tinospora cordifoli) and
has also been proposed as a possible fingerprint that could be used to Dodda pathre (Coleus aromaticus)7,8 were collected from then
characterize fermented fruit juices based on their geographical origin.3 mAMIT campus situated in Nitte village. These plant materials were
washed thoroughly with tap water. To incorporate medicinal value,
Fruits like guava and pomegranate are easy to culture, possess high
plant materials were boiled for 10min and extract was cooled to
nutritive value and its products like juices, beverages nectars, etc. are

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room temperature. Further plant extract along with plant materials fruit juice samples were analysed by the 2, 2-diphenylpicrylhydrazyl
blended with mash (Table 1). Initial sugar was determined by using a (DPPH) method.13 The percentage of ethanol present in the fermented
hydrometer in terms of °Brix. Final sugar concentration was adjusted fruit juice samples was estimated using GC (Shimadzu GC-2014).
to 20-22°Brix. To bring the sugar concentration to the required value,
chaptalization was carried out by adding table sugar.4 The pH was Results and discussion
adjusted to 3.5 by adding tartarate crystals.9
Estimation of initial sugar concentration
Table 1 Sample composition
Initial sugar concentration plays major role in fermentation and
Name Sample components ethanol concentration. Soon after crushing fruits estimation of initial
sugar concentration was done using a hydrometer. Then concentration
F1 Wild grapes1 was adjusted to 18 Brix by capitalization. The initial sugar
F2 Wild grapes2 concentration (0Brix) was found to be highest in Chickoo (15.20Brix)
and lowest in guava (1.30Brix). The sugar concentrations were made
F3 Guava up to approximately 20-220Brix by chaptalization.14
F4 Sapota
Estimation of residual sugar
F5 Kokum+Guava
The residual concentration of all the samples was found to be less
F6 Pomegranate than 1g/L or 0.11 0Brix and there is no chance of contamination at the
time of storing fermented fruit juice, hence the longer shelf life.
F7 Fig

F8 Sapota+Ginger Estimation of acidity

F9 Sapota+Tulsi Amount of acetic acid present in fermented fruit juice is expressed
as volatile acidity. The result reveals the presence of acetic acid in the
F10 Sapota+Dodda pathre fermented fruit juice.
F11 Sapota+Amrutha balli
Titratable acidity is determined using following equation.
Inoculum preparation and anaerobic fermentation Titratable acidity (g/L)=75 x N x (T/S) (1)
Inoculum preparation: Freeze dried Saccharomyces cerevisiae Where N is the normality of NaOH, T is the titer volume (inmL),
was rehydrated by transferring 1g of yeast into 10mL of water and S is the sample volume (inmL) and 75 is a constant.
incubated for 15min at 28°C±2°C. To the rehydrated Saccharomyces
cerevisiae few drops of mash was transferred and further incubated Fixed acidity = Titratable acidity - Volatile acidity (2)
for 10min at 28°C±2°C. As the effervescence started generating, As per the Organisation of Vine and Wine (OIV) norms fixed
Erlenmeyer flask containing mash was pitched in with inoculum. acidity should not be less than 5g/L.
Anaerobic fermentation: To maintain the anaerobic condition, The fixed acidity in terms of tartaric acid equivalent was found to
airlock was used. U-shaped airlock made up glass was half filled with be highest in pomegranate (5.87g/L) and lowest in sapota with ginger
water to prevent the entry of oxygen and to facilitate release of carbon (3.31g/L).
dioxide liberated during anaerobic fermentation. Centrally bored
cork having airlock was fitted to conical flask. To avoid growth of Radical scavenging activity
microorganism in the airlock, Potassium metabisulphite was added
The radical scavenging activity of the fermented fruit juice samples
to the water present in the airlock. Fermentation was carried out at
was calculated using DPPH assay and was found to be as follows in
28°C±2°C.
terms of ascorbic acid equivalent. The radical scavenging activity for
Malolactic fermentation all the samples in terms of ascorbic acid equivalent was found to be in
the range 0.08-0.49g/L.
The culture of Oenococcus oeni was procured from NCIM, Pune,
India. To each of the fermented fruit juice samples, 0.1mL of the Ethanol estimation
culture was inoculated and malolactic fermentation was carried out
The percentage of ethanol present in the fermented fruit juice
for 7days.
samples was estimated using gas chromatography. The percentage
Analytical methods of alcohol for all the fermented fruit juice samples was found to be
in the range of 9.0-10.5%. The highest ethanol content is present in
Initial sugar concentration in terms of Brix was determined using pomegranate.
hydrometer. The residual sugar concentration was estimated on
daily basis using the spectrophotometric method using the UV Vis Conclusion
spectrophotometer at 540nm with 3, 5- DNSA reagent.10 Titratable
acidity of the fermented fruit juice was determined by titration method The current research work has revealed the possibility of
of a strong base against sample to an end point of pH 8.2 using blending medicinal plants with fruit juice for value addition. After
potentiometric titration.11 Volatile acidity of samples was determined analysing the fermented fruit juice that was produced from different
by distillation of fermented fruit juice and the distillate was titrated fruits and blending combination it was found that the residual sugar
against NaOH using phenolphthalein as indicator to determine concentration was less than 1g/L. The fixed acidity was maximum
volatile acid content.12 The radical scavenging activity of fermented in Guava fermented fruit juice 5.87g/L, Wild grapes showed the

Citation: Shet NB, Sagar SD, Bollamma MN, et al. Production of fermented fruit juice and value addition by blending medicinal plants. J Bacteriol Mycol Open
Access. 2017;5(6):395‒397. DOI: 10.15406/jbmoa.2017.05.00153
Investigating the reliability and validity of an intimate partner violence screening tool for use in physical Copyright:
©2017 Shet et al. 397
therapy practice

maximum radical scavenging activity, 0.49g/L and the maximum 6. Ganjyal GM, Hanna NA, Devadattam DSK. Processing of sapota. J Food
ethanol content of 10.% (v/v) was found in pomegranate. Quality of Technol. 2005;3(3):326–330.
the fermented fruit juice can be improved further to match market 7. Shipra B, Kshipra D, Amla B, et al. Zingiber Officinale: Chemical and
requirement. phytochemical screening and evaluation of its antimicrobial activities. J
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Citation: Shet NB, Sagar SD, Bollamma MN, et al. Production of fermented fruit juice and value addition by blending medicinal plants. J Bacteriol Mycol Open
Access. 2017;5(6):395‒397. DOI: 10.15406/jbmoa.2017.05.00153