Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

Abstract

The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.

The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders

“…Moreover, it was possible to classify the scientific articles retrieved into subject areas (Table 1), where most studies were attributed to the areas of Agricultural and Biological Sciences (n = 57), and Biochemistry, Genetics and Molecular Biology (n = 34). Studies related to vinegars classified under the area of Agricultural and Biological Sciences focused on the production of new types of vinegars and their chemical, bioactive, and sensory characterization (Minnaar et al, 2021;Özdemir et al, 2022a, b;Siqueira et al, 2021;Zou et al, 2022).…”

“…In addition, it showed significant levels of total phenolic compounds (19.20 mg/100g) and total carotenoids (2.60 mg/100g). 0 (Siqueira et al, 2021) Organic production of vinegar from mango and papaya…”

“…The main genus of AAB used in the scientific articles was the Acetobacter (n = 37), especially of the species Acetobacter aceti (n = 13) and Acetobacter pasteurianus (n = 13). Besides, many studies used commercial vinegars as their starter cultures, which predominantly have Acetobacter strains (Bouatenin et al, 2020;Budak et al, 2022;Özdemir et al, 2022a, b;Siqueira et al, 2021). Other genera, such as Gluconobacter (n = 5) and Komagataeibacter (n = 2), were mentioned less frequently.…”

“…Among the most recent studies from those retrieved, the use of different technologies to improve the characteristics of vinegars was noted, as in the study carried out by Zhai et al (2021), who used ultrasound as a technique to reduce the time of maturation of apple cider vinegar, resulting in products with satisfactory sensory quality. Another example was the study conducted by Siqueira et al (2021), in which the Fruit vinegar: scientific studies and patents 7-14 enzymatic treatment of the pulp of mangaba, a fruit native to the Northeast Region of Brazil, was carried out for the preparation of vinegar, and the final product showed high antioxidant capacity and good sensory acceptance.…”