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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000431 |
| _version_ | 1797237912668995584 |
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| author | Vanessa Silva Gisou Mehrpour Vera Soares David Santo Patrícia Nunes Célia Quintas |
| author_facet | Vanessa Silva Gisou Mehrpour Vera Soares David Santo Patrícia Nunes Célia Quintas |
| author_sort | Vanessa Silva |
| collection | DOAJ |
| description | 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 quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral composition, and antimicrobial capacity against bacteria and yeasts were studied. Grape and apricot vinegar had the highest values of TAC (39.31±0.25, 34.10±1.44 DPPH µg Trolox/100 mL, respectively), while grape contained the highest TFC (35.73±3.86 mg catechin/100 mL) and raspberry and fresh fig, the highest TPC (55.40±1.1, 64.10±0.0 mg gallic acid/100 mL, respectively). Potassium, calcium and sodium were the most abundant minerals in the vinegars with dried fig standing out for its richness in potassium 1223.83±89.48 mg/L, calcium 17.70±1.31 mg/L, magnesium 2.39±0.24 mg/L, and zinc 4.33±0.17 mg/L. The enterobacteria Cronobacter sakazakii and Salmonella Typhimurium were the most tolerant (10.00±0.00–26.39±1.60 mm), while Pseudomonas aeruginosa was the most sensitive bacteria (26.36±3.61–40.17±2.72 mm) as well as Gram + (Staphylococcus aureus, Listeria innocua) (21,20±8,37–31.11±2.41 mm). The acetification processes resulted in vinegars with a good hygienic status, and levels of acetic acid (≥5 %) complying with the legislation. |
| first_indexed | 2024-04-24T17:27:17Z |
| format | Article |
| id | doaj.art-b2f303e01e4e46d483e1e45019eb7b81 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-24T17:27:17Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-b2f303e01e4e46d483e1e45019eb7b812024-03-28T06:39:16ZengElsevierFuture Foods2666-83352024-06-019100337Quality and biological properties of vinegar processed from non-valorized fruits in Southern PortugalVanessa Silva0Gisou Mehrpour1Vera Soares2David Santo3Patrícia Nunes4Célia Quintas5Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, PortugalUniversidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, PortugalUniversidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, PortugalVinagres Fateixa, Rua S. Sebastião n.º 2, 8365-070 Algoz, PortugalUniversidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, Portugal; MED–Mediterranean Institute for Agriculture, Environment and Development & CHANGE–Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, Faro, 8005-139, PortugalUniversidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, Portugal; MED–Mediterranean Institute for Agriculture, Environment and Development & CHANGE–Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, Faro, 8005-139, Portugal; Corresponding author at: Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139 Faro, 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 quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral composition, and antimicrobial capacity against bacteria and yeasts were studied. Grape and apricot vinegar had the highest values of TAC (39.31±0.25, 34.10±1.44 DPPH µg Trolox/100 mL, respectively), while grape contained the highest TFC (35.73±3.86 mg catechin/100 mL) and raspberry and fresh fig, the highest TPC (55.40±1.1, 64.10±0.0 mg gallic acid/100 mL, respectively). Potassium, calcium and sodium were the most abundant minerals in the vinegars with dried fig standing out for its richness in potassium 1223.83±89.48 mg/L, calcium 17.70±1.31 mg/L, magnesium 2.39±0.24 mg/L, and zinc 4.33±0.17 mg/L. The enterobacteria Cronobacter sakazakii and Salmonella Typhimurium were the most tolerant (10.00±0.00–26.39±1.60 mm), while Pseudomonas aeruginosa was the most sensitive bacteria (26.36±3.61–40.17±2.72 mm) as well as Gram + (Staphylococcus aureus, Listeria innocua) (21,20±8,37–31.11±2.41 mm). The acetification processes resulted in vinegars with a good hygienic status, and levels of acetic acid (≥5 %) complying with the legislation.http://www.sciencedirect.com/science/article/pii/S2666833524000431Non-valorized fruitsAcetificationPhysicochemical and microbial characteristicsMineral compositionAntimicrobial and antioxidant properties |
| spellingShingle | Vanessa Silva Gisou Mehrpour Vera Soares David Santo Patrícia Nunes Célia Quintas Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal Future Foods Non-valorized fruits Acetification Physicochemical and microbial characteristics Mineral composition Antimicrobial and antioxidant properties |
| title | Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal |
| title_full | Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal |
| title_fullStr | Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal |
| title_full_unstemmed | Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal |
| title_short | Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal |
| title_sort | quality and biological properties of vinegar processed from non valorized fruits in southern portugal |
| topic | Non-valorized fruits Acetification Physicochemical and microbial characteristics Mineral composition Antimicrobial and antioxidant properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524000431 |
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