Fermentative production of an antioxidant rich jamun vinegar by a packed bed fermentation process

Abstract

Jamun a tropical fruit rich in anthocyanins possesses an array of medicinal properties arising from its phenols, glycosides and alkaloids. The fermentation of jamun juice by Saccharomyces cerevisiae MTCC 11815 produced 7.8% (v/v) of ethanol in 48 h with a fermentation efficiency of 98.6%. The vinegar produced by batch and packed bed fermentation at 25 L scale revealed a volatile acidity of 5.8% (w/v) and 6.2% (w/v) in 28 and 11 days, respectively. The supplementation of seed and pulp powder improved the total phenols in the vinegar. The supplementation of seed and pulp powder further improved the total phenols in the vinegar from 140.4 to 187.4 mg/100 ml. Likewise the free radical scavenging activities of vinegar were also improved with decreased EC50 values from 38.64 to 24.79 and higher AEAC μM values from 0.44 to 0.69, respectively in the two types of jamun vinegar.