Comparative study of submerged and surface culture acetification process for orange vinegar

Cejudo-Bastante, Cristina; Durán‐Guerrero, Enrique; García‐Barroso, Carmelo; Castro, Remedios

doi:10.1002/jsfa.8554

Cited by 25 publications

(22 citation statements)

References 37 publications

(63 reference statements)

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“…The preparation of the raw material includes all the operations and processes that are necessary for the elaboration of protein and sugar solutions capable of being transformed by means of fermentation. Low-quality fruit, waste, or by-products generated during the cultivation of the same, as well as seasonal surpluses, are used for vinegar production [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ]. In fact, as it has been indicated previously, fruits are rich sources of potentially bioactive substances such as flavonoids, stilbenes, vitamins, fiber, phenolic acids, coumarins, tannins, phytonutrients, etc.…”

Section: Juice Extractionmentioning

confidence: 99%

“…Cejudo-Bastante et al [ 28 ], for the production of orange vinegar, added pectolytic enzymes as a clarifying agent and diammonium sulfate as a nutrient for the subsequent alcoholic fermentation of the orange juice. Other authors also employed pectolytic enzymes after the crushing of persimmon fruit [ 54 ] or strawberry [ 49 ] in order to facilitate the release of volatiles in addition to the clarification of the product.…”

Section: Juice Extractionmentioning

confidence: 99%

“…As an example, in a study on strawberry and persimmon vinegar production, the alcoholic fermentation took place more rapidly when yeast inoculation was used, since the lag phase was shorter [ 52 , 53 ]. Numerous studies are available in the literature in which the most commonly used yeast for alcoholic fermentation is Saccharomyces cerevisiae [ 28 , 37 , 45 , 47 , 48 , 49 , 56 , 63 , 65 , 105 , 106 , 107 , 108 ], but others can also be found where mixed cultures are used, such as the mixture of Saccharomyces cerevisiae with Lactobacillus plantarum for the production of citrus vinegar [ 38 ]. In this study, the contents of sweet and umami free amino acids were higher when the mixture was employed, and flavor groups such as esters, alcohols, and aldehydes also significantly improved.…”

Section: Fermentation Processesmentioning

confidence: 99%

“…This is considered a static method, where the presence of bacteria at the interface is limited for physical reasons. There are numerous investigations where this method of acetification has been applied to the elaboration of fruit vinegars [ 28 , 32 , 37 , 44 , 46 , 49 , 58 , 66 , 67 , 73 , 106 , 128 , 129 ]. The acetic acid values obtained using this method of fermentation on surface cultures are usually not too high.…”

Section: Fermentation Processesmentioning

confidence: 99%

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Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana

Castro

2021

Foods

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The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.

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Section: Juice Extractionmentioning

confidence: 99%

Section: Juice Extractionmentioning

confidence: 99%

Section: Fermentation Processesmentioning

confidence: 99%

Section: Fermentation Processesmentioning

confidence: 99%

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Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana

Castro

2021

Foods

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“…Leonés et al 12 . studied vinegar obtained from lemon juice and selected the best processing conditions, while other authors have studied the production of orange 13,14 and tomato vinegars 15…”

Section: Introductionmentioning

confidence: 99%

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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Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

2022

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BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types of acetification processes: surface and submerged culture. Both acetification processes were performed at different temperatures (30, 37, 40 °C) by using two different species of thermotolerant acetic acid bacteria (Acetobacter malorum and Gluconobacter oxydans). Polyphenols and volatile compounds analyzed by ultra‐performance liquid chromatography with diode array detection and stir bar sorptive extraction–gas chromatography–mass spectrometry, respectively, were considered as the main variables to determine the effect of the acetification process on the quality of the vinegar. RESULTS As a result, 15 polyphenols and 70 volatile compounds were identified and quantified in the vinegar samples produced by both acetification processes. The results showed that the surface acetification method led to an increase in the concentration of phenolic components, which was higher than that in the submerged process. However, a significant increase in volatile compounds predominated by esters and acids was observed when submerged culture acetification was employed, whereas alcohols were predominant in surface culture vinegars. Moreover, multivariate statistical analysis showed that the components that mostly contributed to the differentiation between all vinegar samples were the volatile compounds. CONCLUSION It has been proved that prickly pear vinegar could be successfully produced at higher temperatures than usual, by employing thermotolerant bacteria, and that the type of acetification method significantly affects the final quality of the vinegar produced. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Comparative study of submerged and surface culture acetification process for orange vinegar

Abstract: The acetification process employed in the production of orange vinegar has been demonstrated to be very significant for the final characteristics of the vinegar obtained. So it must be carefully controlled to obtain high quality products. © 2017 Society of Chemical Industry.

Cited by 25 publications

References 37 publications

Biotechnological Processes in Fruit Vinegar Production

Biotechnological Processes in Fruit Vinegar Production

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

Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)

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