Estudo da cinética de extração alcoólica durante o processamento de licor de banana
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Data
2014-07-28
Autores
Bernabé, Bruna Magnago
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Universidade Federal do Espírito Santo
Resumo
Liqueur is a beverage obtained from the mixture of alcohol, water, sugar and aromatic compounds that can be extracted from herbs, fruits, chocolates and others, originating many types and flavors of beverage. Banana is a perishable fruit produced all year long that is notable in the agribusiness of Espirito Santo, being a good alternative for the production of liqueur, with typical color and flavor. The aroma comprises a complex mixture of substances that play an important role in the liqueur’s acceptance. Its characterization is performed by means of advanced chromatographic technics, such as the employment of GC/MS, and constitutes an essential procedure for the development of the featured beverage. This study has the main objective of analyzing the extraction process of banana compounds during the infusion stage for the production of banana liqueur and chemical characterization of volatiles of the extract. Five formulations were tested: 200 g, 400 g, 600 g, 800 g and 1000 g of banana for 1 L of grain alcohol with alcoholic graduation of 92,8 °GL, for obtaining the banana hydroalcoholic extract. During the extraction stage, physic-chemical analyses of color, soluble solids, refraction index, pH and water activity were performed. These analyses allow determining the kinetics of compounds extraction, as well as the necessary time for its stabilization. From the extracts, liqueurs were produced mixing water, extract and sugar syrup, in proportions for the liqueur to have 30% (m.v-1) of added sugar and 18 °GL, and physic-chemical analyses were performed on the just prepared liqueur and after 60 days of storage. The analysis of volatile compounds was performed on the hydroalcoholic extract after 21 days of treatment 2 (400 g.L-1), having the extraction of these compounds been performed by means of SPME and injected on GC/MS. It was noticed that the extraction kinetics varied for each concentration and according to the type of compound extracted. Treatment 2 presented better characteristics compared to the others, once at this concentration the stabilization of color b* coordinate was detected and it was not observed agglomeration of banana. The stabilization time was of 11 days and the color b* coordinate was the parameter used to determine the end of extraction. Variations on the values of physic-chemical analyses between time 0 and after 60 days were observed, possibly due to reactions on the maturation process. Volatile compounds of interest were not detected, what requires adapting the methodology used for evaluation of banana hydroalcoholic extract aroma.
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Palavras-chave
Licor de banana , Extraction kinects , Cinética de extração , Hydroalcoholic extract , Extrato hidroalcoólico , Banana liqueur , Aroma