การศึกษาสภาวะที่เหมาะสมในการผลิตและคุณสมบัติการต้านอนุมูลอิสระ ของวุ้นสวรรค์จากกากลูกหม่อนโดยเชื้อ Acetobacter xylinum

Tasneem Somwong; Nuramalee Deenamo; Wassamon Wathanayon

Authors

Tasneem Somwong Department of Biology, Faculty of Science and Technology, Princess of Naradhiwas, Meang, Naradhiwas 96000, Thailand.
Nuramalee Deenamo Department of Chemistry, Faculty of Science and Technology, Princess of Naradhiwas, Meang, Naradhiwas 96000, Thailand.
Wassamon Wathanayon Department of Biology, Faculty of Science and Technology, Princess of Naradhiwas, Meang, Naradhiwas 96000, Thailand.

Keywords:

bacterial cellulose, agricultural waste, mulberry pomace, Acetobacter xylinum

Abstract

Nata de Coco or cellulose produced by bacteria that create cellulose can be applied in various food applications. The objectives of this research were to study the optimal conditions for producing cellulose from mulberry pomace leftover from agricultural processing using Acetobacter xylinum strain and to study the antioxidant properties, comparing with cellulose from coconut juice. The experiment results showed that the optimal conditions for producing cellulose from mulberry pomace were an inoculum amount of 10% (v/v), a pH of 4.0 and incubation at 30 degrees Celsius for 14 days, whcih yielded the highest cellulose production. This was compared to cellulose production using coconut juice, which yield at 19.5±0.19 and 16.7±0.95 g/100 mL, respectively. A total soluble solids content was showed at 9.20±0.17 and 5.03±0.06 °Brix, respectively. When analyzing the physical quality of cellulose from mulberry pomace and coconut juice, it was found that cellulose from mulberry pomace had a significantly higher red color value (a*) with a statistical difference level of (p<0.05). The gel strength of cellulose from mulberry pomace was higher than that from coconut juice, measuring 28.27±0.35 and 19.67±0.37 newtons, respectively. Additionally, cellulose from mulberry pomace contained total monomeric anthocyanin at 853.09±5.37 mg equivalent to cyanidin-3-glucoside per 100 g of dry weight, total phenolic compound content at 131.16±0.466 mg equivalent to gallic acid per 100 g of dry weight, and total flavonoids at 214.0±0.37 mg equivalent to catechin per 100 grams of dry weight, and exhibited antioxidant properties (DPPH) with an IC50 value of 3.63±0.51 mg/mL..

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