Study On Nutrient Composition And Product Development Of Fermented Noni Residue

Fermented Noni residue is the solid residue,including pulp residue and fruit seed,left after Noni fresh fruit is fermented under certain conditions,pressed or centrifugal,and extracted fermented juice（Noni enzyme）,generally accounting for 38%-48%.In view of the multiple functions and activities of Noni enzyme,in order to make full use of its residue resources,reduce waste and increase its added value,it is necessary to conduct in-depth studies on the nutrition and activity of fermented Noni residue.At present,most of the residue of Noni fermentation is treated as organic fertilizer or feed,some of which will be directly discarded and have a bad impact on the environment.Simple treatment cannot reflect its economic value,and product development can significantly improve the economic added value of Noni industry.According to the investigation,There are only a few papers on the study of fermented Noni residue is only in the theoretical aspect,and the development of fermented Noni residue products has not been reported.Therefore,it will become a new research hotspot to make full use of fermented Noni residue.In this paper,the main nutrients of fermented Noni residue were analyzed.The oil of the seed was extracted and its fatty acid composition was analyzed and microencapsulated.Finally,the compound teabag containing fermented Noni residue was developed to provide technical support for the high value comprehensive utilization of Noni fermentation consequence residue.The results are as follows:1.Analysis of main nutritional components of fermented Noni residueThe results showed that the moisture content of the residue after Noni fermentation was（73.7±1.6）g/100g.If the process could be improved to further separate and extract the juice,the yield of the main product Noni enzyme could be increased.The content of crude fiber（13.7±0.9）g/100g)in the residue of nonli fermentation is the highest component in dry matter,which can be extracted from dietary fiber or further fermented to produce fruit wine or fruit vinegar and other related products by bacteria intervention.It also contains a certain amount of protein,reducing sugar and ash.The crude fat content in dried fruit dregs and dried fruit seeds was（8.5±0.4）g/100g and（14.1±0.7）g/100g,respectively,which could be used for further analysis and application research of fat.In addition,the fermented Noni residue also contains a certain amount of crude polysaccharide,polyphenols,total flavonoids,which indicates that the fermented Noni residue has strong biological activities,such as antioxidant,antibacterial,etc.The beneficial elements such as potassium,magnesium,zinc,iron and copper in the residue of nonli fermentation are relatively rich,and the development of nonli fermentation residue products can make a good supplement for the essential trace elements of human body.The advantages of rich nutrition can be fully utilized to make teabag with the fermented Noni residue.2.Extraction,composition analysis and microencapsulation of fermented Noni seed oilIn this paper,the fermented Noni seed oil extraction using supercritical CO₂extraction and petroleum ether extraction methods,supercritical CO₂ under the optimal conditions of fruit seed oil extraction rate of 17.85%;Under the optimal conditions,the extraction yield of fruit seed oil extracted by petroleum ether was 15.88%.Only in terms of oil yield,supercritical method is slightly higher than solvent extraction method.However,supercritical method requires higher equipment and the operating cost of equipment is many times higher than that of solvent extraction method.Therefore,the fermented Noni seed oil used in this paper is mostly obtained by petroleum ether extraction method.The main fatty acid composition of the fermented seed oil were analyzed by Gas Chromatography-Mass Spectrometry as follows:the relative content of Octanoic acid was25.40%,（Z,Z）-9,12-Octadecadienoic acid 17.22%,isopropyl linoleate 5.36%,hexadecanoic acid methy1 ester 4.05%,n-hexadcanoic acid 4.83%,trans-9-octadecenoic acid methyl ester 4.05%,E1-9-octadcenoic acid ethy1 ester 4.96%,natural vitamin E3.01%,（±）-γ-tocopherol 10.00%,DECANOIC acid 2.19%,Butylated hydroxytoluenel0.02%,（all-e）-2,6,10,15,19,23-hexamethyl-2,6,10,14,18,22-tetracosahexaene,CAMPESTER OL,stigmasterol and beta-Sitosterol,etc.The optimum emulsification conditions were as follows:the ratio of wall material to core material was 1:1,the amount of emulsifier was 1.5%,the solid content was 20%,and the embedding temperature was 65℃The emulsification time was 30min at the time of temperature,and the odor of seed oil emulsion is more softer than that of the noni fermentation.Under the optimized conditions,the oil entrapment rate of the microcapsules was 97.37%,and the microcapsules were milky white with the special flavor of Noni enzyme juice.The oil content,moisture content,ash content and carbohydrate content of the microcapsules were 30.24 g/100g,4.71 g/100g,2.02 g/100g and 63.03 g/100g,respectively.3.Preparation of tea bag made from fermented Noni residueIn this paper,we choosed polylactic acid tea bag for compound matching tea bag brewing,tasting.Noni’s fermented dried fruit powder was mixed with black tea powder,green tea powder and Jasmine tea powder,it was found that the total score was relatively high when Noni fermented fruit dregs tea powder and green tea 1:1 weight compound （1-c）,and Noni fermented fruit dregs and black tea powder 1:1 and 1:2 compound（2-c,2-d）,the color and luster of the tea powder,the palatability of the tea soup and the color of the tea soup are better.The results showed that the taste of the mixed tea,no.2-c,2-d,was similar to that of Lipton Black Tea,the compound tea in this paper has more mellow taste and characteristic aroma of Noniferin.By comparing the shelf life of 1-c,2-c,2-d teabags with Lipton black teas,it was found that tea bags with the residue of Noni fermentation had a longer time to maintain a fresh flavor.