Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities
Bruna Rafaela da Silva Monteiro Wanderley,
Natália Duarte de Lima,
Carolina Turnes Pasini Deolindo
et al.
Abstract:BACKGROUNDThis study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities.RESULTSIn terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L−1), while in the vinegar, it was acetic acid (46.84 g L−1). 3,4‐Dihydroxybenzoic acid (3,4‐DHB) was the major phenolic compound in the wine and vinegar samples (3443.… Show more
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