Fermentation of Palm Vinegar and its Nutraceutical value

ISBN-13: 9783659687754 / Angielski / Miękka / 2015 / 188 str.

Ghosh Satyabrata;Chakraborty Runu;Raychaudhuri Utpal

Opis

Natural vinegar is a rich source of antioxidants that is primarily important to contribute for the protective effects of human body. This antioxidants prevent chronic conditions & aging by preventing damage to important bio-molecules e.g. DNA, proteins, lipid etc. This book focuses on the fermentation of natural vinegar from Palm juice (Borassus flabelliffer), a cheapest natural source. It is a seasonal and low priced drinking-juice in India. Palm juice contains plenty of antioxidant compounds, vitamin and trace elements. The fermentation process and media optimization of both Palm wine & vinegar are categorically explained here in detail. The statistical method & suitable kinetic model have been fitted with this fermentation process. Second part of the book is emphasized on antioxidant activity & nutraceutical values of palm wine & vinegar. Phytochemical activity of palm vinegar is shown being induced by different wavelengths of UV light. The aim of this study is to establish palm vinegar product to be commercialized in terms of nutraceutical stand point, which may also compete with other popular natural vinegar which is already available in the market.

O autorze

SATYABRATA GHOSH Ph.D. from Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India. I am research fellow in Departamento de Ingeñiería Rural ETSI Agrónomos, Universidad Politécnica de Madrid, Spain. Currently I am working at Departamento de NBTA, Facultad de Veterinaria, Universidad Complutense de Madrid.