Research on fermented beverage by using the residue of (angelica sinensis (oliv ) diels) root

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY CAO HONG LE RESEARCH ON FERMENTED BEVERAGE DEVELOPMENT FROM THE RESIDUE OF (Angelica sinensis (Oliv.) Diels) ROOT BACHELOR THESIS Study Mode : Full time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2017 - 2021 Thai Nguyen, 2022 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program: Bachelor of Food Science and Technology Student name: Cao Hong Le Student ID: DTN1754190005 Thesis Title: Research on fermented beverage by using the residue of (Angelica sinensis (Oliv.) Diels) root Supervisor(s): MSc Vi Dai Lam MSc Dinh Thi Kim Hoa Supervisor's Signature: This study aimed to investigate the effects of some factors on the fermentation process of the residue of (Angelica sinensis (Oliv.) Diels) root by using Saccharomyces bayanus This product will meet the requirement of TCVN in Vietnam in addition this process will help to use by-products of the instant tea production process from (Angelica sinensis (Oliv.) Diels) In this research, Angelica sinensis (Oliv.) Diels root was harvested in Lao Cai province after two years of cultivation The root was extracted by 70% (v/v) ethanol and dried to obtain a residue, subsequently fermented with Saccharomyces bayanus The fermentation process was researched and the most suitable parameters were determined The result gives information that the material/distilled water ratio was 1/30, fermentation at pH=4, initial concentration of sugar was 23°Brix, the added yeast ratio was 3% (v/w) with the time for fermentation was days, the alcohol content of final product was 9.5% (v/v) and the chemical, physical, sensory, and microbiological characteristics of final product satisfied the requirements of the Vietnam Standard for fermented beverages Keywords: Angelica sinensis (Oliv.) Diels), fermented beverage Saccharomyces bayanus, temperature, pH, °Brix, alcohol content, (material/distilled water) ratio, fermentation parameters Number of pages: 70 Date of submission June 1st, 2022 ii ACKNOWLEDGEMENT This experiment was carried out at the Department of Food Technology, Faculty of Biotechnology and Food Technology, at Thai Nguyen University of Agriculture and Forestry in the year 2021 First and foremost, I would like to thank my supervisor MSc.Dinh Thi Kim Hoa and MSc.Vi Dai Lam , for helping me to overcome the obstacles during the period under the thesis They were always willing to assist me whenever I needed it and directed me in the right direction for finishing the project Secondly, I would like to thank Dr Nguyen Tien Cuong, at Ha Noi University of Science and Technology as well as MSc Luu Hong Son a member of the Department of Food Technology, Faculty of Biotechnology and Food Technology, for providing me with a wealth of information and professional advice in my thesis Thirdly, I would want to convey my heartfelt appreciation to my family and friends, those who have always been there for me, supporting me whenever I've run into a roadblock and assisting me in getting through the tough period of finishing this bachelor thesis Finally, this thesis cannot escape flaws due to a lack of knowledge and practice time I'm looking forward to getting feedback from professors and friends on how to enhance my thesis Best regards, Thai Nguyen, May, ,2022 Sincerely CAO HONG LE iii TABLE OF CONTENT ACKNOWLEDGEMENT iii TABLE OF CONTENT iv LIST OF FIGURES LIST OF TABLE LIST OF ABBREVIATIONS CHAPTER I INTRODUCTION 1.1 Research rationale 1.2 Research’s objective 1.2.1 Overall objectives 1.2.2 Detail objectives 1.3 Research question 1.4 Limitation CHAPTER II LITERATURE REVIEW 2.1 Overview about Angelica sinensis (Oliv.) Diels 2.1.1 Characteristics of Angelica sinensis (Oliv.) Diels 2.1.2 Overview of the chemical compositions of Angelica sinensis (Oliv.) Diels 2.1.3 Overview of biological effects (pharmacology) of Angelica sinensis (Oliv.) Diels 2.2 Some kind of products in the current market 10 2.3 Fermentation technology 11 2.3.1 Types of Fermentation Processes 12 2.4 Mechanism of alcoholic fermentation 12 2.5 Fermented beverage 15 2.5.1 Definition 15 2.5.2 Historical development of fermented beverage 16 2.5.3 Classification of fermented beverages 17 2.5.4 Health benefits of fermented beverages 18 2.6 Low alcohol beverage 19 2.6.1 The method used in the low-alcohol production 20 2.7 Saccharomyces bayanus 22 iv 2.7.1 Morphology 22 2.7.2 Structural 22 2.7.3 Chemical components 23 2.8 Microbiology in fermented beverages 23 2.8.1 Yeast 23 2.8.2 Lactic acid bacteria 24 2.9 Some factors affect to fermented beverage 27 2.9.1 Influence of temperature 27 2.9.2 Influence of oxygen on fermentation 28 2.9.3 Influence of pH 29 2.9.4 Influence of sugar contrentration 29 2.9.5 Influence of yeast ratio on fermentation medium 30 2.9.6 Influence of alcohol content 30 2.9.7 Influence of light 31 2.9.8 Influence of organic acids 31 2.9.9 Influence of minerals 31 2.10 By-products of fermentation 31 2.10.1 Formation of organic acids 31 2.10.2 Glycerol 32 CHAPTER III MATERIALS, RESEARCH CONTENTS AND METHODOLOGY 33 3.1 Material and research scope 33 3.1.1 Material 33 3.1.2 Research scope 33 3.2 Work place and time to proceed 33 3.3 Chemicals, equipment 33 3.4 Research content 35 3.5 Research methods 37 3.5.1 Experimental design method 37 3.5.2 The biochemistry method 41 3.6 Data satistical analysis methods 50 CHAPTER IV RESULT AND DICUSSION 51 4.1 Result for determining the component of raw materials 51 v 4.2 The result of studying some factors affecting on the quality of product 52 4.2.1 The result of effecting material/ distilled water ratio on the quality of product 52 4.2.2 The result of the effect of the pH on the quality of product 53 4.2.3 The result of the research on initial sugar concentration affecting the quality of product 55 4.2.4 The result of research on yeast ratio affects to the quality of product 57 4.2.5 The result of research on fermentation time affects the quality of the product 58 4.3 Completing the process of producing fermented beverage from the residue of Agelica sinensis (Oliv.) Diels root 61 4.4 Evaluation the quality of final product and prelimary cost estimatation final product 62 4.4.1 Evaluation the quality of final product 62 4.4.2 Prelimary cost estimation final product 63 CHAPTER V CONCLUSION AND RECOMMENDATION 64 5.1 Conclusion 64 5.2 Recommendation 64 CHAPTER VI REFERENCE 65 CHAPTER VII APPENDIX 70 7.1 Appendix ballot for product sensory assessment score 70 7.2 Appendix statistical analysis 73 7.2 Appendix picture 84 vi LIST OF FIGURES Figure 2.1 Angelica sinensis (Oliv.) Diels Figure 2.2 Ferulic acid Figure 2.3 (Dong Quai Root, 当归, Radix Angelica sinensis (Oliv.) Diels powder) 11 Figure 2.4 Angelica sinensis (Oliv.) Diels, Dried Root Liquid Extract 11 Figure 3.1 The processing of produce fermented beverage from the residue of Angelica sinensis ( Oliv.) Diels root according to (Wyman, C.E., 1996.) 35 Figure 3.2 Reducing sugar and DNS color responses 46 Figure 3.3 Processing was depicted by using the distillation method 47 Figure 4.1 Result for determining the component of raw materials 51 Figure 4.2 Process of making a fermented beverage from the residue of (Angelica sinensis (Oliv.) Diels root 61 LIST OF TABLE Table 2.1 Several microbes play a significant role in fermented beverage (Yamada & Sgarbieri, 2005) 26 Table 3.1 Experiment chemicals 33 Table 3.2 Laboratory instruments 34 Table 3.3 Experimental design to determine the effect of material/ distilled water ratio on the quality of product 37 Table 3.4 Experimental design to determine the effect of pH on the quality of product 38 Table 3.5 Experimental design to determine the initial sugar concentration affect on the quality of product 39 Table 3.6 Experimental design to determine the effect of yeast ratio on the fermentation process 40 Table 3.7 Experimental design to determine the effect of fermentation time on the quality of product 41 Table 3.8 Fermented beverage weight coefficient for sensory evaluation 49 Table 3.9 Score of quality levels 50 Table 4.1 Affecting of material/ distilled water ratio on the quality of product 52 Table 4.2 Affecting of material/ distilled water ratio on the sensory quality of product 52 Table 4.3 Affecting of pH on the quality of product 53 Table 4.4 Affecting of pH on the sensory quality of product 54 Table 4.5 Affecting of initial sugar concentration on the quality of product 55 Table 4.6 Affecting of initial sugar concentration on the sensory quality of product 56 Table 4.7 Affecting of yeast ratio on the quality of product 57 Table 4.8 Affecting of yeast ratio on the sensory quality of product 58 Table 4.9 Affecting of fermentation time on the quality of product 59 Table 4.10 Affecting of fermentation time on the sensory quality of product 59 Table 4.11 Result of the product's quality analysis 62 Table 4.12 Estimation costs for liter of fermented beverage from the residue of Angelica sinensis (Oliv.) Diels) root 63 LIST OF ABBREVIATIONS AS Angelica sinensis (Oliv.) Diels DNS Dinitrosalicylic acid PGA Potato glucose agar SPW Saline pepton water LIG Ligustilide LAB Lactic acid bacteria CRP C-reactive protein CVDs cardiovascular diseases BLA Beverage low alcohol NAB Nonalcohol beverage RO Reverse osmosis PV Pervaporation VE Vaccuum evaporation VD Vacuum distillation DL Dilution rate CF1, CF2,CF3,CF4,CF5,CF6 Expermental Formula °Bx °Brix TCVN Vietnam standard CHAPTER I INTRODUCTION 1.1 Research rationale Angelica sinensis (Oliv.) Diels (Apiacease) (AS) is a crucial medicinal herb endemic to China The root of AS which is known in Chinese as Danggui has been cultivated and used in China for more than 2000 years Many years ago, there is a variety of research found out that the root of Angelica sinensis (Oliv.) Diels include ferulic acid, Z-ligustilide, butylidenephthalide, and various polysaccharides These compounds are used for tonifying blood, treatment of anemia, rheumatism, and menstrual problems (Chao & Lin, 2011) After extracting, the majority of Angelica sinensis (Oliv.) Diels) root has not been properly reused to create valuable products A considerable amount of ginsenosides or polysaccharides still is kept in residue Due to this reason the residue of Angelica sinensis (Oliv.) Diels) root has a significant advantage to generate valuable products by reducing the lignin, cellulose and allows yeast to participate in the conversion of glucose into ethanol during fermentation according to (Wyman,1996) In this day and age, the varieties of functional foods that are available include products such as dairy foods, confectionery, baked goods and cereals, meat products, fermented beverages, and spreads Among them, fermented beverages have been proved to be the most active functional food category due to it processing several benefits such as the possibility to meet consumer demand, convenience, size, shape, and appearance, better storage options for refrigerated and self-stable products with ease of distribution Fermented beverage form a key part of the food industry which are intended for human consumption Indeed that in Vietnam as well as in the world, the trend of using fermented beverage from medicinal herbal is increasing As a result, some technical methods or procedure is expected to develop the new fermented beverage product from medicinal herbal and also simultaneously encourage the long-term development of fermented beverages Low raw material and operation costs are one of the priorities in the food industry production As a consequence, the current tendency is to use low-cost raw resources such as agricultural by-products This has encouraged researchers to seek out new raw material sources and make use of copious waste resources in order to form a better product Based on the discussion Table 7.3 The Result of affecting of pH on dry matter concentration after fermentation ANOVA Brix Sum of Squares df Mean Square F Sig Between Groups 6.836 1.367 153.812 000 Within Groups 107 12 009 Total 6.943 17 Brix Duncan Factor N Subset for alpha = 0.05 3 3 3 6.300 6.600 6.800 7.467 7.700 8.200 Sig 1.000 1.000 1.000 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Std Error Statistic Statistic Statistic Statistic Brix 18 6.2 8.3 130.7 Valid N (listwise) 18 7.261 Std Deviation Variance Statistic Statistic 6391 408 1506 Table 7.4.The Result of affecting of pH on alcohol content after fermentation ANOVA Alcohol content Sum of Squares df Mean Square F Sig Between Groups 29.062 5.812 64.407 000 Within Groups 1.083 12 090 Total 30.145 17 Alcohol content 74 Duncan Factor N Subset for alpha = 0.05 3 3 7.7067 7.8667 5 5.7367 6.4967 8.7000 9.5333 Sig 1.000 1.000 526 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Std Deviation Variance Statistic Statistic Statistic Statistic Statistic Std Error Statistic Statistic alcohol content 18 5.45 9.70 138.12 7.6733 1.33163 1.773 Valid N (listwise) 18 31387 Table 7.5 The Result of affecting pH on fermentation efficiency ANOVA Fermentation efficiency Sum of Squares df Mean Square F Sig Between Groups 841.130 168.226 8.837 001 Within Groups 228.434 12 19.036 Total 1069.564 17 Fermentation efficiency Duncan Factor N Subset for alpha = 0.05 3 58.6033 3 62.9767 62.9767 66.2067 66.2067 76.1167 77.6733 Sig 70.6833 064 061 70.6833 086 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 75 Descriptive Statistics N Minimum Maximum Statistic Statistic Fermentation 18 efficiency Valid N 51.30 Sum Mean Std Deviation Variance Statistic Statistic Statistic Std Error Statistic Statistic 79.50 1236.78 68.7100 7.93193 62.916 1.86957 18 (listwise) Table 7.6 The result affecting of sugar quantity on dry matter concentration before fermentation ANOVA Brix Sum of Squares df Mean Square F Sig Between Groups 21.684 4.337 260.213 000 Within Groups 200 12 017 Total 21.884 17 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Std Error Statistic Statistic Statistic Statistic Brix 18 4.5 7.9 112.6 Valid N (listwise) 18 6.256 Std Deviation Variance 2674 Statistic Statistic 1.1346 1.287 Brix Duncan Factor N Subset for alpha = 0.05 1 3 3 Sig 4.633 5.167 6.133 6.800 7.200 7.800 1.000 1.000 1.000 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 76 Table 7.7 The result affecting of sugar quantity on alcohol content after fermentation process ANOVA alcohol Sum of Squares df Mean Square F Sig Between Groups 41.363 8.273 23.122 000 Within Groups 4.293 12 358 Total 45.656 17 Alcohol Duncan Factor N Subset for alpha = 0.05 3 7.833 3 8.200 8.800 4 5.000 6.400 8.800 9.533 Sig 1.000 1.000 083 159 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Statistic Statistic alcohol 18 Valid N (listwise) 18 Statistic 4.3 Sum Mean Statistic Statistic Std Error 9.7 137.3 7.628 3863 Std Deviation Variance Statistic Statistic 1.6388 2.686 Table 7.8 The result affecting of sugar quantity on fermentation efficiency after fermentation process ANOVA fermentationperformance Sum of Squares df Mean Square F Sig 4029.681 000 Between Groups 234.729 46.946 Within Groups 140 12 012 Total 234.869 17 77 Factor N Sig 3 3 3 66.6667 fermentationperformance Duncan Subset for alpha = 0.05 70.5800 73.2467 75.1200 75.5200 77.6333 1.000 1.000 1.000 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Statistic Statistic Statistic Statistic fermentationperformance 18 Valid N (listwise) 18 66.65 77.80 Std Deviation Variance Statistic Statistic 3.71696 13.816 Std Error 1316.30 73.1278 87610 Table 7.9 The result affecting of yeast ratio on dry matter concentration ANOVA Sum of Squares Brix df Mean Square F Sig 3.666 030 Between Groups 3.493 699 Within Groups 2.287 12 191 Total 5.780 17 Brix Duncan yeastratio N Subset for alpha = 0.05 3 6.867 7.200 7.200 7.633 7.633 7.633 7.767 7.767 8.033 8.033 Sig 8.100 062 050 248 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 78 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Std Error Statistic Statistic Statistic Statistic Brix 18 6.5 8.5 136.8 Valid N (listwise) 18 7.600 Std Deviation Variance 1374 Statistic Statistic 5831 340 Table 7.10 The result affecting of yeast ratio on alcohol content after fermentation ANOVA alcohol Sum of Squares df Mean Square F Sig Between Groups 14.778 2.956 84.444 000 Within Groups 420 12 035 Total 15.198 17 alcohol Duncan yeastratio N Subset for alpha = 0.05 3 7.833 8.067 3 6.867 7.367 8.767 9.633 Sig 1.000 1.000 153 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Std Error Statistic Statistic Statistic Statistic alcohol 18 6.5 9.8 145.6 Valid N (listwise) 18 8.089 2229 Std Deviation Variance Statistic Statistic 9455 894 79 Table 7.11 The result.affecting of yeast ratio on ferrmentation performance after fermentation ANOVA fermentationperformance Sum of Squares df Mean Square F Sig Between Groups 113.478 22.696 242.143 000 Within Groups 1.125 12 094 Total 114.602 17 fermentationperformance Duncan yeastratio N Subset for alpha = 0.05 69.9300 3 76.3533 76.8967 3 74.5433 75.4167 77.5267 Sig 1.000 1.000 1.000 050 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Std Variance Deviation Statistic Statistic Statistic Statistic Statistic Std Statistic Statistic 2.59640 6.741 Error fermentationperformance 18 Valid N (listwise) 18 69.31 77.63 1352.00 75.1111 61198 Table 7.12 The result affecting of time on dry matter concentration ANOVA Brix Sum of Squares df Mean Square F Sig 7.297 005 Between Groups 623 156 Within Groups 213 10 021 Total 836 14 80 Brix Duncan Time N Subset for alpha = 0.05 6.933 3 7.000 7.000 7.100 7.100 3 7.267 7.267 7.500 Sig .212 058 079 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Statistic Std Error Statistic Statistic Statistic Statistic 15 6.7 7.6 107.4 Brix Valid N (listwise) 7.160 Std Deviation Variance 0631 Statistic Statistic 2444 060 15 Table 7.13 The result affecting of of time on alcohol content ANOVA alcohol Sum of Squares df Mean Square F Sig Between Groups 10.717 2.679 38.276 000 Within Groups 700 10 070 Total 11.417 14 Alcohol Duncan Time N Subset for alpha = 0.05 3 3 8.167 8.500 Sig 7.033 7.533 9.500 1.000 1.000 154 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 81 Descriptive Statistics N Minimum Maximum Sum Statistic Statistic Statistic Statistic Statistic Std Error Statistic Statistic 15 6.8 9.6 122.2 8.147 2332 9031 816 alcohol Valid N (listwise) Mean Std Deviation Variance 15 Table 7.14 The result afffecting of time on fermentation ferformance ANOVA fermentationperformance Sum of Squares df Mean Square F Sig Between Groups 1533.400 383.350 1712.607 000 Within Groups 2.238 10 224 Total 1535.638 14 fermentationperformance Duncan Time N Subset for alpha = 0.05 1 3 3 3 50.4367 55.3600 69.3800 70.3867 77.5933 Sig 1.000 1.000 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Descriptive Statistics N Minimum Maximum Sum Mean Std Variance Deviation Statistic Statistic Statistic Statistic Statistic Std Statistic Statistic 10.47323 109.688 Error fermentationperformance 15 Valid N (listwise) 15 50.10 77.68 969.47 64.6313 2.70418 82 Table 7.15: Sensory evaluation ANOVA Color Sum of Squares Between Groups Within Groups Total df Mean Square 2.296 1.148 693 116 2.989 F Sig 9.933 012 Color Duncan properties N Subset for alpha = 0.05 1.00 3.2000 3.00 3.7333 2.00 4.4333 Sig .103 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 ANOVA smell Sum of Squares Between Groups Within Groups Total df Mean Square 4.869 2.434 080 013 4.949 F Sig 182.583 000 smell Duncan properties N Subset for alpha = 0.05 3.00 1.00 2.00 Sig 3.4667 4.4333 5.2667 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 83 ANOVA Taste Sum of Squares Between Groups Within Groups Total df Mean Square 1.496 748 073 012 1.569 F Sig 61.182 000 Taste Duncan properties N Subset for alpha = 0.05 2.00 3.00 1.00 Sig 3.2000 3.4667 4.1667 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 7.2 Appendix picture Figure 1: Sacharomyces bayanus Figure 2: Brix meter 84 Figure 3: After pasturization Figure 4: Alcohol after using distillation method Figure 5: Vacuum filtration Figure 6: Autoclave Sterilizer 85 Figure 7: Before sterilization Figure 8: After sterilization Figure 9: Reducing sugar Figure 10: Distillation method 86 Figure 11: Determination protein by using the Kjeldahl method Figure 12: pH meter Figure 13: Oven air dryer 87 Figure 14: Muffle furnace Figure 15: Desiccator Figure 16: Final product Alcohol meter 88