Biotechnological Processes in Fruit Vinegar Production

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.

Grape vinegars – characteristics, properties and safety of use

“…Bywa również stosowany jako środek zapobiegający rozwojowi licznych schorzeń [9]. W ostatnich latach obserwuje się wzrost zainteresowania tematyką octów [10], a obszar badań nad ich właściwościami uległ znacznemu rozszerzeniu [11]. Uwaga naukowców skupia się również m.in.…”

“…Mikroorganizmy inicjujące fermentację mogą pochodzić z surowca wyjściowego lub być dodane w postaci kultury starterowej. Stosowanie starterów jest częstą praktyką w produkcji octu, ponieważ skraca czas fermentacji oraz zapewnia utrzymanie powtarzalności oraz odpowiedniej jakości gotowego produktu [10]. Uważa się, że na ostateczną jakość tradycyjnego octu ma wpływ wybór surowca wyjściowego, metabolizm AAB (przede wszystkim reakcja oksydacji, ale również tworzenie się m.in.…”

Caracterização do vinagre artesanal produzido com casca de maçã

“…Todos os anos, grandes quantidades de frutas produzidas são descartadas, pois o excesso não pode ser consumido pela indústria porque os frutos são considerados de segunda ou terceira categoria de qualidade e não são absorvidas pelo mercado consumidor por falta de especificação (Quintana, Castro & Guerrero, 2021). Segundo a Food and Agriculture Organization [FAO] (2019), 21,6% das frutas produzidas no mundo são desperdiçadas a partir da colheita até a sua distribuição.…”

“…Embora existam alternativas como a produção de polpa de frutas, sucos, ou mesmo geleias, grandes quantidades ainda são desperdiçadas, pois as frutas são eliminadas como resíduo e deixada no campo até se decomporem. (Quintana, Castro & Guerrero, 2021). Essas ações geram consequências ambientais e econômicas, pois o impacto ambiental gerado pelos resíduos da fruticultura e o aumento do produto podem estar relacionados a superprodução de frutas.…”

“…Os frutos excedentes ou que apresentam falta de tamanho especificado para o mercado consumidor, podem ser aproveitados sem comprometer a qualidade do produto final. A natureza acética dos vinagres e o impacto nas propriedades organolépticas do produto final permite que quase qualquer tipo de fruta seja utilizada para elaboração de vinagre (Quintana, Castro & Guerrero, 2021).…”