Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Zenebe Tadesse Tsegay; Solomon Mengistu Lemma

doi:10.1155/2020/8647262

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Int J Food Sci. 2020 Jan 11:2020:8647262. doi: 10.1155/2020/8647262. eCollection 2020.

Authors

Zenebe Tadesse Tsegay^{1

2}, Solomon Mengistu Lemma³

Affiliations

¹ College of Natural and Computational Science, Department of Chemistry, Aksum University, P.O. Box 1010, Aksum, Ethiopia.
² College of Dryland Agriculture and Natural Resources, Department of Food Science and Post-Harvest Technology, Mekelle University, P.O. Box 231, Mekelle, Ethiopia.
³ Department of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, Ethiopia.

Abstract

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (v/v), total phenol content 651.6 ± 54 (mg L^-1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.