Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Kang, Minjeong; Ha, Jung‐Heun; Lee, Youngseung

doi:10.1590/fst.25119

Cited by 8 publications

(7 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their maximum values were determined immediately upon the completion of the fermentation process, decreasing with the passage of storage time. A similar observation was also made by Kang et al [60]. Only in the case of the Johanniter vinegar made with added sugar was the highest content of soluble solids reached after one month of storage.…”

Section: Changes Of Analysed Parameters During Storage At Room Temperaturesupporting

confidence: 86%

“…Along with the time of storage, the pH of vinegar samples increased up to 7.52 ± 0.01. Dissimilar results were obtained by Kang et al [60], who found that in the majority of cases the pH of grape In the majority of the analysed samples, the highest antioxidant potential was observed after one month of storage (Table 3). An extended storage time was associated with a gradual decline in the antioxidant potential of the samples.…”

Section: Changes Of Analysed Parameters During Storage At Room Temperaturementioning

confidence: 54%

“…Along with the time of storage, the pH of vinegar samples increased up to 7.52 ± 0.01. Dissimilar results were obtained by Kang et al [60], who found that in the majority of cases the pH of grape vinegars decreased during the storage period. The increasing pH values observed in our study may be attributable to the enhanced metabolic activity of other microorganisms found in vinegar.…”

Section: Changes Of Analysed Parameters During Storage At Room Temperaturementioning

confidence: 57%

“…The use of the chaptalisation process had a significant impact on the content of soluble solids. These compounds include among others glucose, fructose, sucrose, as well as organic acids and free amino acids [60]. The levels of these compounds may be additionally affected by the characteristics of the source material and bacterial cultures involved in fermentation [18].…”

Section: Changes Of the Analysed Parameters Occurring During The Fermentation Processmentioning

confidence: 99%

See 3 more Smart Citations

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

et al. 2021

View full text Add to dashboard Cite

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

show abstract

Section: Changes Of Analysed Parameters During Storage At Room Temperaturesupporting

confidence: 86%

Section: Changes Of Analysed Parameters During Storage At Room Temperaturementioning

confidence: 54%

“…Along with the time of storage, the pH of vinegar samples increased up to 7.52 ± 0.01. Dissimilar results were obtained by Kang et al [60], who found that in the majority of cases the pH of grape vinegars decreased during the storage period. The increasing pH values observed in our study may be attributable to the enhanced metabolic activity of other microorganisms found in vinegar.…”

Section: Changes Of Analysed Parameters During Storage At Room Temperaturementioning

confidence: 57%

Section: Changes Of the Analysed Parameters Occurring During The Fermentation Processmentioning

confidence: 99%

See 2 more Smart Citations

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Ribéreau-Gayon et al (2006) reported that oxygen plays a key role in the formation of volatile compounds in vinegar. Kang et al (2020) observed that extended storage of fruit cider vinegar significantly decreased the alcoholic, bitterness, and sweetn flavors and significantly increased sourness and astringency flavors.…”

Section: Volatile Profilementioning

confidence: 93%

Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Lekjing

Venkatachalam

2021

Ital. J. Food Sci.

View full text Add to dashboard Cite

Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic acid content in WACV. The light-ness and yellowness gradually decreased, whereas redness increased during storage. Density, viscosity, and pH of WACV continuously retarded, and total acidity, volatile acidity, electrical conductivity, and total nitrogen content increased during storage. Phenolic and flavonoid contents and antioxidant potentials of WACV were affected by storage. Various amino acids and volatile compounds were observed in WACV during storage. Throughout the storage period, the microbial growth in WACV was considerably low.

show abstract

Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties

Tokatlı Demirok,

Yıkmış,

Duman Altan

et al. 2023

Food Measure

View full text Add to dashboard Cite

Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage

Cited by 8 publications

References 32 publications

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties

Contact Info

Product

Resources

About