Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Cunha, Mário Antônio Alves da; Lima, Kely Priscila de; Santos, Vidiany Aparecida Queiroz; Heinz, Otto Lucas; Schmidt, Carla Adriana Pizarro

doi:10.1590/1678-4324-2016150136

Cited by 10 publications

(25 citation statements)

References 28 publications

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“…These authors found a total phenolic compound content of 816 mg GAE/100 g and 750.5 mg GAE/100 g in the Powder Blue and Delite varieties, respectively. Solvents with different polarity have been used for the extraction of polyphenolic compounds from fruits, such as acidified methanol, ethanol, acidified ethanol, acetone and acidified acetone (CUNHA et al, 2016). As also observed in the present work, Cunha et al (2016) verified that acetone was 73.1% more efficient in extracting phenolic compounds (1.702 mg GAE/100 g) than ethanol (983.4 mg GAE/100 g) in samples of Brazilian blackberries.…”

Section: Physicochemical Characterization and Determination Of The Bisupporting

confidence: 84%

“…Although several studies in the scientific literature have described the antioxidant potential of different fruits, there are few reports on the antioxidant capacity of fruit vinegars (CUNHA et al, 2016). The results of the in vitro antioxidant activity assays (Tables 2 and 3) showed that both the in natura blueberry fruit, and the wine and vinegars produced from them, presented high antioxidant capacity.…”

Section: Determination Of the Antimicrobial Activity Of Blueberry Vinmentioning

confidence: 97%

“…Eighty percent (80% v/v) aqueous solutions of acetone, ethanol and methanol were evaluated as extracting agents of the phenolic and antioxidant compounds (CUNHA et al, 2016). Mature blueberry fruits were ground in a blender, frozen at -50 °C and then freeze-dried.…”

Section: Raw Materials and Extraction Of Bioactive Compoundsmentioning

confidence: 99%

“…The acetic acid bacteria employed in the acetification process were isolated from colonial red grape (Vitis labrusca) vinegar produced in the southwestern region of Paraná, Brazil. The acetic acid bacteria were isolated by cultivating non-pasteurized vinegar in GY medium (100 g/L glucose, 10 g/L yeast extract and 100 mg/L natamycin) according to Cunha et al (2016).…”

Section: Microorganisms and Inoculum Preparationmentioning

confidence: 99%

“…Vinegar is the oldest preservative of vegetables, meat and fish, and is produced from raw materials containing sugar or starch via sequential ethanol and acetic acid fermentations (HO et al, 2016;TRCEK et al, 2016). It is used in a variety of food applications, including mayonnaise, salad dressings, sauces, ketchup, mustard and other food condiments (CUNHA et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Fonseca

Santos

Calegari

et al. 2018

Braz. J. Food Technol.

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Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations of phenolic compounds (706.18 mg GAE/mL) and appreciable free radical scavenging ability against DPPH (161.42 µmol trolox equivalent/100 mL) and ABTS•+ (356.41 µmol trolox equivalent/100 mL), as well as ferric-ion reducing antioxidant capacity (1419.86 µmol FeSO4/100 mL). In sequence, vinegar was produced from the wine in wooden barrels using successive acetification cycles. The average acetic acid concentration found in the vinegars was 4.4 g/100 mL, and the average acetic acid yield and volumetric productivity were 52.69% and 0.38 g/(L.h), respectively. Appreciable polyphenolic compounds (681.87 to 847.98 µg GAE/mL) and anthocyanin (12.8 to 15.39 mg/L) contents were found and high antioxidant activity. In addition, the vinegars demonstrated antimicrobial ability against Bacillus subtilis and Salmonella enterica Typhimurium.

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Section: Physicochemical Characterization and Determination Of The Bisupporting

confidence: 84%

Section: Determination Of the Antimicrobial Activity Of Blueberry Vinmentioning

confidence: 97%

Section: Raw Materials and Extraction Of Bioactive Compoundsmentioning

confidence: 99%

Section: Microorganisms and Inoculum Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Fonseca

Santos

Calegari

et al. 2018

Braz. J. Food Technol.

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Microbial production of volatile fatty acids: current status and future perspectives

Bhatia

Yang

2017

Rev Environ Sci Biotechnol

158

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Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Ronning

Marchioro

et al. 2022

Sci Rep

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The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean’s method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6–337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more toward yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. Each type of pineapple vinegar produced showed biocidal activity against different bacteria and yeast, and the addition of leaf extract potentiated the antimicrobial activity of peel vinegar, especially against Staphalococcus aureus. The vinegars developed could find an attractive market niche in the food sector.

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Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Abstract: ABSTRACT

Cited by 10 publications

References 28 publications

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Microbial production of volatile fatty acids: current status and future perspectives

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

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