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Ou Q, Zhao J, Sun Y, Zhao Y, Zhang B. Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations. Foods 2023; 12:2488. [PMID: 37444226 DOI: 10.3390/foods12132488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.
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Affiliation(s)
- Qingyuan Ou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Jian Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuheng Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Baoshan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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2
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Durán-Guerrero E, Castro R. Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS). Methods Mol Biol 2023; 2571:21-32. [PMID: 36152147 DOI: 10.1007/978-1-0716-2699-3_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Stir bar sorptive extraction (SBSE) is a rapid, sensitive, precise, and environmentally friendly extraction technique that, coupled to gas chromatography-mass spectrometry detection (GC-MS), enables the simple determination of volatile organic compounds in liquid samples. The present protocol describes the procedure for the determination of volatile compounds in vinegar by means of SBSE-GC-MS.
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Affiliation(s)
- Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Puerto Real, Cádiz, Spain.
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Puerto Real, Cádiz, Spain
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3
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Es-sbata I, Castro R, Durán-Guerrero E, Zouhair R, Astola A. Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104699] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods 2022; 11:foods11030303. [PMID: 35159455 PMCID: PMC8834249 DOI: 10.3390/foods11030303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/07/2022] [Accepted: 01/20/2022] [Indexed: 12/10/2022] Open
Abstract
This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature levels (30 and 37 °C) by using bacteria inocula containing Acetobacter, Gluconobacter or a mixture of bacteria isolated from Sherry vinegars. Eighty-five individual volatile compounds from different families and sixteen polyphenolic compounds have been identified. It was confirmed that the highest temperature tested (37 °C) resulted in a lower concentration of volatile compounds, while no significant effect on the vinegars' volatile composition could be associated with the AAB inoculum used. Contrariwise, the highest content of polyphenolic compounds was detected in those vinegars produced at 37 °C and their concentration was also affected by the type of AAB inoculum used. Prickly pear wine displayed greater antioxidant activity than juices or vinegars, while the vinegars obtained through the mixture of AAB from Sherry vinegar showed higher antiradical activity than those obtained through either of the two AAB genera used in this study. It can be therefore concluded that, although the volatile content of vinegars decreased when fermented at a higher temperature, vinegars with a higher content in polyphenols could be obtained by means of partial fermentations at 37 °C, as long as thermotolerant bacteria were employed.
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5
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Benedek C, Szakolczi O, Makai G, Kiskó G, Kókai Z. Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid content, pH, total soluble solids), sensory profiles, and antimicrobial properties.
Both compositional and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances. Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji aszú and balsamic apple obtained high scores for fruity and sweet notes.
Antimicrobial activities were tested on Gram-negative and Gram-positive organisms, including probiotic bacteria. Generally, only weak activities were obtained, which was attributed to the natural sugar content of the samples, depending on the type of the vinegar and the fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained for probiotic strains, however, some probiotic strains were resistant to at least two of the vinegars. Based on these, balsamic apple, raspberry, rosehip, quince, and sea buckthorn may qualify as potential functional components of probiotic preparations containing some of the strains tested.
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Affiliation(s)
- Cs. Benedek
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - O. Szakolczi
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - G. Makai
- Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, H–1088, Budapest, Vas u. 17, Hungary
| | - G. Kiskó
- Department of Food Microbiology and Biotechnology, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, H–1118, Budapest, Somlói út 14–16, Hungary
| | - Z. Kókai
- Department of Postharvest and Sensory Science, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, H–1118, Budapest, Villányi út 29–43, Hungary
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6
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Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion. Processes (Basel) 2021. [DOI: 10.3390/pr9071193] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Vinegar is a fermented food with a diversity of uses seasoning, salad dressing and flavouring for foods. Since ancient times it is considered a remedy for health and today there are different types of vinegar on the market, and many others are under development. Determination of the physicochemical characteristics of the new types of vinegar is necessary in order to improve them. Therefore, the aim of this paper is to compare the physicochemical characteristics of vinegar obtained from banana peels (with or without boiling peels) at different ages, with those of commercial vinegars. The vinegar from banana peels was obtained and aged in our laboratory, while the commercial vinegars were purchased from a local market. The physicochemical characteristics of all the samples were investigated before and after gastric and intestinal digestion. Inductively coupled plasma mass spectrometry was used to determine the mineral content of the vinegars. Additionally, statistical analysis of the results was performed by applying a one-way analysis of variance. Results showed that vinegar obtained from banana peels is clearer and total dry extract values are lower than those of commercial vinegars. Banana peel vinegars have higher antioxidant activity and total polyphenol content similar to the commercial balsamic vinegars. This study advances the knowledge in the field of vinegar production by using raw agricultural by-products.
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Biotechnological Processes in Fruit Vinegar Production. Foods 2021; 10:foods10050945. [PMID: 33925896 PMCID: PMC8145929 DOI: 10.3390/foods10050945] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/20/2021] [Accepted: 04/24/2021] [Indexed: 11/16/2022] Open
Abstract
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.
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Chanivet M, Durán-Guerrero E, Rodríguez-Dodero MDC, Barroso CG, Castro R. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2235-2246. [PMID: 33006381 DOI: 10.1002/jsfa.10843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/09/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marina Chanivet
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - María Del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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9
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Chen GL, Zheng FJ, Lin B, Lao SB, He J, Huang Z, Zeng Y, Sun J, Verma KK. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar. ACS OMEGA 2020; 5:30587-30595. [PMID: 33283107 PMCID: PMC7714267 DOI: 10.1021/acsomega.0c04524] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 11/04/2020] [Indexed: 05/05/2023]
Abstract
This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L-1), ferulic acid (0.060, 0.205, and 1.124 mg L-1), quinic acid (0.019, 0.074, and 0.031 mg L-1), chlorogenic acid (0.349, 1.635, and 1.217 mg L-1), apigenin (0.002, 0.099, and 0.004 mg L-1), kaempferol (0.003, 0.336, and 0.003 mg L-1), caffeic acid (-, 0.005, and 0.005 mg L-1), luteolin (0.003, 0.323, and 0.005 mg L-1), and p-coumaric acid (0.018, 0.015, and 0.027 mg L-1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.
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Affiliation(s)
- Gan-Lin Chen
- Institute
of Biotechnology, Guangxi Academy of Agricultural
Sciences, Nanning 530 007, Guangxi, China
| | - Feng-Jin Zheng
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Bo Lin
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Shui-Bing Lao
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jie He
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Zhi Huang
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Yuan Zeng
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jian Sun
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Krishan K. Verma
- Key
Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi),
Ministry of Agriculture and Rural Affairs/ Guangxi Key Laboratory
of Sugarcane Genetic Improvement/ Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
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10
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Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03549-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Herrera P, Durán-Guerrero E, Sánchez-Guillén MM, García-Moreno MV, Guillén DA, Barroso CG, Castro R. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2512-2521. [PMID: 31960973 DOI: 10.1002/jsfa.10276] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/19/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatography-mass spectrometry after validation of the matrix in this case. RESULTS Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximénez (propyl acetate, cis-3-hexenyl acetate, benzyl acetate, guaiacol, trans-whiskeylactone and 4-ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pablo Herrera
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Manuel M Sánchez-Guillén
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - M Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Dominico A Guillén
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
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12
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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels. Food Res Int 2020; 133:109165. [PMID: 32466925 DOI: 10.1016/j.foodres.2020.109165] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 01/19/2023]
Abstract
Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows: sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcohols, aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the "floral", "greasy" or "citric" categories and the highest value for the "sweet" category, whereas the US macerated vinegars presented the highest and lowest values for the "floral" and the "acid" categories, respectively. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 min. According to the results, ultrasound is a technology that could be employed to broaden the range of products manufactured by Sherry vinegar producers.
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Zhang XL, Zheng Y, Xia ML, Wu YN, Liu XJ, Xie SK, Wu YF, Wang M. Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC. Foods 2020; 9:E166. [PMID: 32050682 PMCID: PMC7074530 DOI: 10.3390/foods9020166] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 01/31/2020] [Accepted: 02/06/2020] [Indexed: 12/22/2022] Open
Abstract
Vinegar is one of the most widely used acidic condiments. In recent decades, rapid advances have been made in the area of vinegar research, and the intellectual structure pertaining to this domain has significantly evolved. Thus, it is important that scientists keep abreast of associated developments to ensure an appropriate understanding of this field. To facilitate this current study, a bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data retrieved from the Web of Science Core Collection (WoSCC) database. In total, 883 original research and review articles from between 1998 and 2019 with 19,663 references were analyzed by CiteSpace. Both a macroscopical sketch and microscopical characterization of the whole knowledge domain were realized. According to the research contents, the main themes that underlie vinegar research can be divided into six categories, that is, microorganisms, substances, health functions, production technologies, adjuvant medicines, and vinegar residues. In addition to the latter analysis, emerging trends and future research foci were predicted. Finally, the evolutionary stage of vinegar research was discerned according to Shneider's four-stage theory. This review will help scientists to discern the dynamic evolution of vinegar research, as well as highlight areas for future research.
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Affiliation(s)
| | | | | | | | | | | | | | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; (X.-L.Z.); (Y.Z.); (M.-L.X.); (Y.-N.W.); (X.-J.L.); (S.-K.X.); (Y.-F.W.)
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14
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Fernandes ACF, de Souza AC, Ramos CL, Pereira AA, Schwan RF, Dias DR. Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2267-2274. [PMID: 30328118 DOI: 10.1002/jsfa.9422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/28/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods. RESULTS Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar. CONCLUSION In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | | | - Cintia L Ramos
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Aline A Pereira
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Disney R Dias
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
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15
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Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.096] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Donno D, Mellano MG, Hassani S, De Biaggi M, Riondato I, Gamba G, Giacoma C, Beccaro GL. Assessing Nutritional Traits and Phytochemical Composition of Artisan Jams Produced in Comoros Islands: Using Indigenous Fruits with High Health-Impact as an Example of Biodiversity Integration and Food Security in Rural Development. Molecules 2018; 23:E2707. [PMID: 30347846 PMCID: PMC6222852 DOI: 10.3390/molecules23102707] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 10/12/2018] [Accepted: 10/18/2018] [Indexed: 11/29/2022] Open
Abstract
In the Comoros Islands, as in other developing countries, malnutrition and food insecurity affect a very large percentage of the population. Developing fruit-based products in order to make profit, reduce poverty and improve indigenous people diet could be very important for local population of countries as Comoros Islands. The aim of the present work was to study the chemical composition of jams and jellies produced from seven fruit species harvested in Grand Comore Island. The following parameters were studied sugars and organic acids, total phenolics, total anthocyanins and high-performance liquid chromatography (HPLC) fingerprint of the main phytochemicals. Antioxidant activity was also measured. A multivariate approach (Principal Component Analysis) was performed in order to better characterize the products and to set a potential analytical tool for jam characterisation. Results showed that the analysed products are a good source of polyphenolic constituents, as caffeic and gallic acids, catechin and quercetin and volatile compounds, as limonene and γ-terpinene: these molecules may be considered as suitable markers for these fruit-derived products as characterizing the chromatographic patterns. The characterisation of these products and their nutritional and nutraceutical traits is important as valorisation of local food production for poverty reduction and rural development. Further benefits of this approach include the maintenance of local agro-biodiversity as raw material for fruit-based products and the strengthening of food security practices.
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Affiliation(s)
- Dario Donno
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Maria Gabriella Mellano
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Saandia Hassani
- École National de Cuisine et d'Application-Codcom, 167 Moroni, Comoros.
| | - Marta De Biaggi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Isidoro Riondato
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Giovanni Gamba
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
| | - Cristina Giacoma
- Dipartimento di Scienze della Vita e Biologia dei Sistemi, Università degli Studi di Torino, 10123 Torino, Italy.
| | - Gabriele Loris Beccaro
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy.
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Lu S, Cao Y, Yang Y, Jin Z, Luo X. Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar. Journal of Food Science and Technology 2018; 55:2631-2640. [PMID: 30042579 DOI: 10.1007/s13197-018-3184-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2017] [Accepted: 04/23/2018] [Indexed: 12/21/2022]
Abstract
Semi-solid static mode was applied to brew Huyou (Citrus changshanensis) vinegar, called HV-SS, and changes of main nutrients, volatile compounds and antioxidant capacity at different brewing stages, i.e. Huyou puree (HP), Huyou wine (HW) and HV-SS, were investigated. Meanwhile, all these parameters of HV-SS and Huyou vinegar brewed by liquid static mode (HV-LS) were compared. The contents of the main nutrients except for vitamin C (Vc) and reducing sugar increased significantly after fermentation from HP to HV-SS. DPPH radical-scavenging capacity and reducing power of HW was the highest and ABTS+ scavenging capacity of HV-SS was the highest. Acids, flavonoids, phenolics and Vc jointly played important roles in the antioxidant capacity of HV-SS. Forty-six aroma compounds were detected in HP and alcohols were the principal components (15 alcohols accounted for 46.2%). During HW fermentation, most of the compounds in HP (d-limonene, hexanal, hexanol and 3-hexen-1-ol) were nearly disappeared, and some new alcohols, esters and alkanes were formed, being the abundant compounds in HW and accounting for 62.99%, 18.44% and 10.52% respectively. There were 51 aroma compounds detected in HV-SS and 10 more than those in HV-LS. The types or contents of esters (22.13%), acids (50.49%) and aldehydes (7.33%) in HV-SS were markedly different from those in HP, HW and HV-LS, giving the unique aroma and good flavor to HV-SS. Therefore, semi-solid static fermentation mode was more suitable for brewing Huyou vinegar on the aspect of balancing the nutrients characteristics and flavor compounds formation.
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Affiliation(s)
- Shengmin Lu
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Yan Cao
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Ying Yang
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Zhao Jin
- 3Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Xiuli Luo
- 1Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.,2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
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18
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Perestrelo R, Silva CL, Silva P, Câmara JS. Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration. Molecules 2018; 23:E499. [PMID: 29473913 PMCID: PMC6017499 DOI: 10.3390/molecules23020499] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/16/2018] [Accepted: 02/18/2018] [Indexed: 01/10/2023] Open
Abstract
The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs). The evaluation was performed using solid phase microextraction (SPME) combined with gas chromatography combined with mass spectrometry (GC-MS). Experimental parameters influencing headspace solid (HS)-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS) fiber, 10 mL of vinegar sample, at 50 °C for 30 min of extraction. This way One hundred and three volatile organic compounds (VOCs), belonging to different chemical families including ethyl esters (37), higher alcohols (20), fatty acids (10), terpenoids (23), carbonyl compounds (six), lactones (five) and volatile phenols (two), were identified in wine vinegar (control) and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major chemical families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Catarina L Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Pedro Silva
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Cejudo-Bastante C, Durán-Guerrero E, García-Barroso C, Castro-Mejías R. Comparative study of submerged and surface culture acetification process for orange vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1052-1060. [PMID: 28722176 DOI: 10.1002/jsfa.8554] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/26/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS Seventeen polyphenols and 24 volatile compounds were determined in the samples during both acetification processes. For phenolic compounds, analysis of variance showed significant higher concentrations when surface culture acetification was employed. However, for the majority of volatile compounds higher contents were observed for submerged culture acetification process, and it was also reflected in the sensory analysis, presenting higher scores for the different descriptors. Multivariate statistical analysis such as principal component analysis demonstrated the possibility of discriminating the samples regarding the type of acetification process. Polyphenols such as apigenin derivative or ferulic acid and volatile compounds such as 4-vinylguaiacol, decanoic acid, nootkatone, trans-geraniol, β-citronellol or α-terpineol, among others, were those compounds that contributed more to the discrimination of the samples. CONCLUSION The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry.
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20
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Chiu HF, Cheng Y, Lu YY, Han YC, Shen YC, Venkatakrishnan K, Wang CK. Anti-mutagenicity, hypouricemic and antioxidant activities of alkaloids from vinegar and mei vinegar. J Food Biochem 2017. [DOI: 10.1111/jfbc.12373] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hui-Fang Chiu
- Department of Chinese Medicine; Taichung Hospital, Ministry of Health and Well-being; Taichung Taiwan, Republic of China
| | - Yachih Cheng
- School of Nutrition; Chung Shan Medical University; Taichung City Taiwan, Republic of China
| | - Yan-Ying Lu
- Department of Neurology; Chung Shan Medical University; Taichung City Taiwan, Republic of China
| | - Yi-Chun Han
- School of Nutrition; Chung Shan Medical University; Taichung City Taiwan, Republic of China
| | - You-Cheng Shen
- School of Health Diet and Industry Management; Chung Shan Medical University; Taichung City Taiwan, Republic of China
| | - Kamesh Venkatakrishnan
- School of Nutrition; Chung Shan Medical University; Taichung City Taiwan, Republic of China
| | - Chin-Kun Wang
- School of Nutrition; Chung Shan Medical University; Taichung City Taiwan, Republic of China
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