Capitalization of sea buckthorn waste by fermentation: Optimization of industrial process of obtaining a novel refreshing drink

This paper provides a solution for the management of waste from the sea buckthorn (Hippophae rhamnoides L.) processing industry. The application of fermentation technology on this practically nonvalue sea buckthorn material leads to the attainment of a novel beverage with functional properties. The optimum production conditions of a fermented low‐alcoholic drink from sea buckthorn waste by Saccharomyces cerevisiae were determined. Response surface methodology coupled with Box–Behnken design was employed for the optimization studies. The study revealed an optimum inoculum size of 0.2% at fermentation temperature of 23.3 °C for 72 hr for obtaining a 3% of ethanol sea buckthorn beverage, with no microbial load of the samples during fermentation process. Quadratic polynomial models could predict and describe the physico‐chemical responses of the final product. Furthermore, the high‐performance liquid chromatography and photochemiluminescence assays revealed the functional properties of the obtained beverage, which had an important amount of phenolic compounds and high antioxidant activity. Practical applications This study proves that sea buckthorn waste can act as a suitable substrate for fermentation, resulting in a novel sea buckthorn beverage, which is not only refreshing and energizing (due to its content in carbon dioxide and low level of ethanol), but also healthy. Mathematical models described are of high importance for process conditions selection and response prediction in industrial environment. Therefore, this study provides useful information for the fermented drinks industry, helping beverage processing industries achieve optimum yield in low alcoholic wine production using sea buckthorn waste as sole substrate.