UP Mindanao Presents Beer With Antioxidants and Cheaper Lactic Acid

The University of the Philippines (UP) Mindanao has unveiled its researchers’ products that include underutilized parts of local fruits into beer with antioxidants.

The papers written by the researchers provided solutions specifically for the food and beverage industries and were highlighted during the 35th anniversary of the Southern Mindanao Agriculture, Aquatic, and Resources Research and Development Consortium (SMAARRDEC).

Dr. Melvin Pasaporte conducted a study that was discussed during the Technology and Industry Forum. Dr. Pasaporte said the solutions presented “promised a more cost-efficient process of producing lactic acid locally.” and urged businessmen to invest in the lactic acid technology of UP Mindanao.

He likewise also mentioned that lactic acid has uses in polymer, chemical, pharmaceutical, and food industries “and the technology presents an opportunity for investors to invest in potentially the first commercial lactic acid production plant in the country.”

On the other hand, Assistant Kriza Faye Calumba discussed how local fruit, marang, has the potential to be turned into a probiotic beverage. According to Calumba, Gavao is rich with marang but this fruit is underutilized.

“Mixing a Lactobacillus strain previously isolated from nipa into the raw marang juice produced a non-dairy probiotic drink that has potential health benefits,” said Calumba.

Calumba also mentioned how another underutilized fruit, pomelo, has several uses. She explained the process of brewing beer with peels of pomelo.

UP Mindanao stated that it offered studies for practical and industrial use that were in line with the theme for this year called “Strengthening Agriculture, Aquatic, and Natural Resources Industries and Communities towards a resilient and economically competitive Davao Region.”

Source: Business Mirror