Infusion of pineapple (Ananas comosus (L.) Merr.) wine with Rangoon creeper (Quisqualis indica L.) flower
2019
Orillaza, A.M.V. | Navarro, B.R.R.
The developed food use for underutilized Philippine flowers, the potential of Rangoon creeper (Quisqualis indica L.) flowers (RCFs) as a natural preservative applied through infusion of pineapple wine making was studied. Cabinet-dried RCFs were added at varying concentrations (0.1%, 1% and 2%) to the fermenting pineapple must at different stages (i.e., fermentation, aging and both). During fermentation, RCFs exerted an antibacterial effect regardless of concentration and an anti-yeast effect except at 0.1%. However, The RCFs showed no effect on the physicochemical properties of the fermenting must with final means of 6.0 °B total soluble solids, 10% alcohol content (v/v), and pH 3.0. Interestingly, the RCF-infused fermenting musts completed fermentation at an earlier time (2-3 d) compared with the control DPPH (2,2-diphenyl-1-picrylhydrazyl) and Folin-Ciocalteu assays of the completely fermented pineapple wine showed that RCFs generally increased the antioxidant activities of the wine, reaching values comparable to those of commercial red wine and better than those of conventional pineapple and white wines. A cost and benefit analysis of RCF infusion in pineapple wine making showed a 51.80% return on investment. With today's trend in food innovation geared toward the importance of health and wellness, RCF infusion can provide a huge market advantage targeting niche markets of health and wine connoisseurs and at the same time address the problems of wine manufacturers.
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