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da Silva Monteiro Wanderley BR, de Lima ND, Deolindo CTP, Ansiliero R, Kempka AP, Moroni LS, Louredo FJC, Gonzaga LV, Costa ACO, Amboni RDDMC, de Sena Aquino ACM, Fritzen-Freire CB. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38877535 DOI: 10.1002/jsfa.13663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/23/2024] [Accepted: 05/30/2024] [Indexed: 06/16/2024]
Abstract
BACKGROUND This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities. RESULTS In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L-1), while in the vinegar, it was acetic acid (46.84 g L-1). 3,4-Dihydroxybenzoic acid (3,4-DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L-1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4-dihydroxybenzoic acid (2,4-DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4-DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3-o-rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α-amylase (23.93%), α-glucoside (18.34%), and angiotensin-converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. CONCLUSION Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.
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Affiliation(s)
| | - Natália Duarte de Lima
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | | | - Rafaela Ansiliero
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Liziane Schittler Moroni
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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Ousaaid D, Bakour M, Laaroussi H, El Ghouizi A, Lyoussi B, El Arabi I. Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review. Daru 2024; 32:307-317. [PMID: 38040916 PMCID: PMC11087403 DOI: 10.1007/s40199-023-00493-9] [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] [Received: 03/28/2023] [Accepted: 11/14/2023] [Indexed: 12/03/2023] Open
Abstract
OBJECTIVES Fruit vinegar is one of the most famous fruit byproducts worldwide with several unique properties. There are two types of fruit vinegar, artisanal and industrial, for consumers to choose from. This review aims to assess for the first time the phytochemistry of fruit vinegar and its anti-inflammatory effects. METHOD The present work was conducted based on a literature search that selected the relevant papers from indexed databases such as Scopus, Science Direct, MDPI, PubMed, Hindawi, and Web of Science. We used numerous terms to assure a good search in different databases, including fruit vinegar, phytochemistry, bioavailability and bioaccessibility, and anti-inflammatory effect. All articles were selected based on their relevance, quality, and problematic treatment. RESULTS Literature data have shown that vinegar has a long medicinal history and has been widely used by different civilizations, due to its richness in bioactive molecules, vinegar plays an important role in the prevention and treatment of various inflammatory diseases, including atopic dermatitis, mastitis, asthma, arthritis, acute pancreatitis, and colitis. Fruit vinegar consumption benefit is highly dependent on its chemical composition, especially organic acids and antioxidants, which can act as nutraceuticals. CONCLUSION Fruit vinegar has a rich chemical composition, including organic acids that can be transformed in the digestive system into compounds that play an important role in health-promoting features such as anti-inflammatory effects throughout the control of intestinal microbiota and pro-inflammatory cytokine production.
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Affiliation(s)
- Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco.
| | - Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Ilham El Arabi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
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Yang S, Li K, Liu H, Lu J, Yang H, Wu D. Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar. J Food Sci 2024; 89:2581-2596. [PMID: 38551187 DOI: 10.1111/1750-3841.17031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 05/19/2024]
Abstract
The high concentration of citric acid in lemons limits the production of lemon fruit vinegar because it inhibits the metabolism of acetic acid bacteria and reduces the utilization of raw materials. This study aimed to enhance the citric acid tolerance of Acetobacter tropicalis by using complex mutagenesis and adaptive laboratory evolution (ALE) and improving the quality of lemon fruit vinegar. After mutagenesis and ALE, A. tropicalis JY-135 grew well under 40 g/L citric acid, and it showed high physiological activity and excellent fermentation performance under high concentrations of citric acid. The survival rate and ATP content of JY-135 were 15.27 and 9.30 times higher than that of the original strain J-2736. In the fermentation of lemon fruit vinegar, the acid production and the number of aroma-active compounds were 1.61-fold and 2.17-fold than J-2736. In addition, we found that citric acid tolerance of JY-135 is related to the respiratory electron-transport chain and the tricarboxylic acid (TCA) cycle. This work is of great significance for the production of high-quality lemon fruit vinegar and the enrichment of seed resources of acetic acid bacteria.
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Affiliation(s)
- Shaojie Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
| | - Kang Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
| | - Hua Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
| | - Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, P. R. China
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Al-Kharousi ZS, Al-Ramadhani Z, Al-Malki FA, Al-Habsi N. Date Vinegar: First Isolation of Acetobacter and Formulation of a Starter Culture. Foods 2024; 13:1389. [PMID: 38731760 PMCID: PMC11083709 DOI: 10.3390/foods13091389] [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: 02/29/2024] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (<4%) compared to the standard acceptable levels. This study aimed to isolate non-Gluconobacter species from date vinegar produced by spontaneous fermentation and formulate starter cultures for quick and efficient production of date vinegar. In spontaneous fermentation date vinegar samples, the highest concentration of acetic acid was 10.42% on day 50. Acetobacter malorum (5 isolates), A. persici (3 isolates), and A. tropicalis (3 isolates) were identified based on 16S rRNA gene sequences for the first time in date vinegar. For date vinegar prepared with a starter culture of Acetobacter and yeast, the highest concentration of acetic acid was 4.67%. In conclusion, spontaneous fermentation resulted in the production of date vinegar with a high concentration of acetic acid, acceptable concentrations of ethanol and methanol, and the first isolation of three Acetobacter species. The formulated starter culture produced acceptable amounts of acetic acid and the time of fermentation was reduced 10 times (from 40 days to 4 days). This can provide the basis for producing a personalized or commercial product that ensures the production of good-quality date vinegar in an easier, faster, safer, and more efficient way from low-quality and surplus dates.
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Affiliation(s)
- Zahra S. Al-Kharousi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Oman; (Z.A.-R.); (F.A.A.-M.); (N.A.-H.)
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El-Askri T, Yatim M, Sehli Y, Rahou A, Belhaj A, Castro R, Durán-Guerrero E, Hafidi M, Zouhair R. Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production. Microorganisms 2022; 10:microorganisms10091741. [PMID: 36144343 PMCID: PMC9500637 DOI: 10.3390/microorganisms10091741] [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: 07/25/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
The production of vinegar on an industrial scale from different raw materials is subject to constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and high ethanol concentrations. In this study, we used 25 samples of different fruits from seven Moroccan biotopes with arid and semi-arid environmental conditions as a basic substrate to isolate thermo- and ethanol-tolerant AAB strains. The isolation and morphological, biochemical and metabolic characterization of these bacteria allowed us to isolate a total number of 400 strains with characters similar to AAB, of which six strains (FAGD1, FAGD10, FAGD18 and GCM2, GCM4, GCM15) were found to be mobile and immobile Gram-negative bacteria with ellipsoidal rod-shaped colonies that clustered in pairs and in isolated chains. These strains are capable of producing acetic acid from ethanol, growing on peptone and oxidizing acetate to CO2 and H2O. Strains FAGD1, FAGD10 and FAGD18 show negative growth on YPG medium containing D-glucose > 30%, while strains GCM2, GCM4 and GCM15 show positive growth. These six strains stand out on CARR indicator medium as isolates of the genus Acetobacter ssp. Analysis of 16S rDNA gene sequencing allowed us to differentiate these strains as Acetobacter fabarum and Acetobacter pasteurianus. The study of the tolerance of these six isolates towards pH showed that most of the six strains are unable to grow at pH 3 and pH 9, with an ideal pH of 5. The behavior of the six strains at different concentrations of ethanol shows an optimal production of acetic acid after incubation at concentrations between 6% and 8% (v/v) of ethanol. All six strains tolerated an ethanol concentration of 16% (v/v). The resistance of the strains to acetic acid differs between the species of AAB. The optimum acetic acid production is obtained at a concentration of 1% (v/v) for the strains of FAGD1, FAGD10 and FAGD18, and 3% (v/v) for GCM2, GCM4 and GCM15. These strains are able to tolerate an acetic acid concentration of up to 6% (v/v). The production kinetics of the six strains show the highest levels of growth and acetic acid production at 30 °C. This rate of growth and acetic acid production is high at 35 °C, 37 °C and 40 °C. Above 40 °C, the production of acid is reduced. All six strains continue to produce acetic acid, even at high temperatures up to 48 °C. These strains can be used in the vinegar production industry to minimize the load on cooling systems, especially in countries with high summer temperatures.
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Affiliation(s)
- Taoufik El-Askri
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
- Correspondence: ; Tel.: +212-706-801-037
| | - Meriem Yatim
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Youness Sehli
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelilah Rahou
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Abdelhaq Belhaj
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (CeiA3), University of Cadiz, Polígono Río San Pedro, s/n, 11510 Cadiz, Spain
| | - Majida Hafidi
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
| | - Rachid Zouhair
- Laboratory of Plant Biotechnology and Bio-Resources Valorization, Department of Biology, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes 50050, Morocco
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