Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Marrufo-Curtido, Almudena; Cejudo‐Bastante, María Jesús; Rodríguez‐Dodero, M. Carmen; Marín, Ramón Natera; Castro, Remedios; García‐Barroso, Carmelo; Durán‐Guerrero, Enrique

doi:10.1007/s13197-015-1908-y

Cited by 14 publications

(13 citation statements)

References 29 publications

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“…The 9-point hedonic scale has been the primary method of hedonic scaling in food science, which has been widely used for assessment of consumers' acceptability of foods and drinks [27]. In our study, the high levels of consumers' preference of drinking berry vinegars might be attributed to the addition of honey, which was well supported by an earlier study [28] which elucidated that the addition of dietary fiber derived from citrus fruits enhanced the phenolic and volatile profile as well as the judges' preference of the vinegar.…”

Section: Species Fructose Content (%)supporting

confidence: 87%

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Boonsupa

2018

Walailak J Sci & Tech

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This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of berry vinegar produced from 4 berry species, namely Morus alba L. (Mulberry), Vaccinium macrocarpon L. (Cranberry), Rubus idaeus L. (Rasberry), and Rubus laciniatus L. (Blackberry). Berry vinegars were produced via a 2-stage (alcoholic and acetous) fermentation process. The initial soluble solid contents in the berry juice were adjusted to 22 ºBrix before the fermentation. Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter pasteurianus was used for acetous fermentation. As observed for all samples during the alcoholic fermentation the levels of soluble solids decreased continuously and the levels of alcohol were found to increase at the end of fermentation process. Notably, the wine produced from ‘Blackberry’ species exhibited the highest levels of alcohol (11.73 %) while those produced from ‘Mulberry’ exhibited the highest levels of antioxidant activity (60.85 %). Similar results were observed for all samples during the acetous fermentation, in which the levels of alcohol dropped continuously and the levels of acetic acid were noted to elevate at the end of the fermentation process. The highest levels of acetic acid (5.01 %) was detected in the vinegars produced from ‘Cranberry’ species while those produced form ‘Raspberry’ species exhibited the highest levels of antioxidant activity (74.43 %). Sensory evaluation based on the 9-point hedonic scales showed that the vinegars produced from ‘Mulberry’ species displayed the highest overall acceptability with an average score of 7.27, equivalent to the hedonic scale of 9, which indicated the moderately pleasant levels of the vinegar preference of the consumers.

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Section: Species Fructose Content (%)supporting

confidence: 87%

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Boonsupa

2018

Walailak J Sci & Tech

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“…In this case, the presented values are the mean of two different treatments (together with the duplicates in the experiments and in the analyses), what could be the reason for these relatively high standard deviations. It can be seen that the polyphenolic compounds that are characteristic of sherry vinegars, as well as other compounds typically found in macerated citrus fruits, were found in the samples 17,39 . The polyphenolic profile of citrus fruits is made up of a wide variety of compounds.…”

Section: Resultsmentioning

confidence: 95%

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

et al. 2020

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BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry

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“…Apart from its obvious culinary contributions, its beneficial properties for a healthy diet are increasingly valued. Natural antioxidant compounds deserve a special mention as their antiviral and anti-inflammatory properties as well as their capacity to assist the regulation of blood pressure [8] have already been studied in Jerez vinegars [9,10,11].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Durán‐Guerrero

Schwarz

Fernández-Recamales

et al. 2019

Foods

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Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.

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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Cited by 14 publications

References 29 publications

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

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