Optimization of bioprocess parameters for wine from household vegetable waste production by employing response surface methodology
2017
K., Chakraborty | U., Raychaudhuri | R., Chakraborty
Wine prepared from vegetable peel which is a household waste, is a novel beverage rich in anti-oxidant. The quantitative effects of temperature, pH and time on fermentation of ethanol from the hydrolysed product using wine yeast Saccharomyces cerevisiae (NCIM 3206) were investigated. The conditions for the fermentation were optimized using Response Surface Methodology (RSM). The optimum conditions for the yield of 6.69% ethanol were found to be: temperature 32°C, pH 5.5 and time of fermentation 48 h. The wine had phenol 52.28 mg/l, flavonoid 41.5 mg/l. The wine had a DPPH (2, 2-diphenyl-1-picrylhydrazyl) scavenging activity of 55.18%. In this study heavy metals content like Cu (0.357mg/L), Pb (0.123mg/L), Zn (0.385mg/L) and Fe (0.285mg/L) content were determined. The structural degradation of vegetable waste starch and penetration of yeast cell into the inner tissue were observed by scanning electron microscope.
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