Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal

Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal

The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial...

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Bibliographic Details
Main Authors: Vanessa Silva, Gisou Mehrpour, Vera Soares, David Santo, Patrícia Nunes, Célia Quintas
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Non-valorized fruits
Acetification
Physicochemical and microbial characteristics
Mineral composition
Antimicrobial and antioxidant properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000431

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http://www.sciencedirect.com/science/article/pii/S2666833524000431

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