Effects of Fermentation Time and pH on Soursop (Annona muricata) Vinegar Production towards Its Chemical Compositions

Chin, Wai Ho; Lazim, Azwan Mat; Fazry, Shazrul; Zaki, Umi Kalsum Hj Hussain

doi:10.17576/jsm-2017-4609-20

Cited by 11 publications

(2 citation statements)

References 26 publications

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“…Natural products such as vinegar, apart from their common use as food condiments, have also been used for centuries as household disinfectants, sanitizers, and food preservatives to inhibit the growth of spoilage and pathogenic microorganisms [8,9,64,65]. The strong antimicrobial activity of vinegars is mainly associated with their high acetic acid content, in combination with other factors such as temperature, pH, and ionic strength.…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

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Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

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Section: Antimicrobial Propertiesmentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

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“…At present, wine vinegar is the most widely marketed, although vinegar can be produced from various raw materials [34]. If solely fruits are considered, it can be prepared from pineapple, including pineapple by-products [37,38], persimmon, apple, jujube [39], pomegranate [40], plum, cranberry [41], sour cherry [42], soursop [43], mango, orange, banana [44], and papaya [45]. Initially, juices are typically inoculated with Saccharomyces cerevisiae to allow alcoholic fermentation, converting sugars into ethanol under anaerobic conditions.…”

Section: Major and Minor Fruit-based Fermented Beveragesmentioning

confidence: 99%

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Keșa

Pop

Mudura

et al. 2021

Plants

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

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Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique

Lazim

Fazry

et al. 2019

J Sci Food Agric

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BACKGROUND: Wines are produced via the alcoholic fermentation of suitable substrates, usually sugar (sugar cane, grapes) and carbohydrates (wheat, grain). However, conventional alcoholic fermentation is limited by the inhibition of yeast by ethanol produced, usually at approximately 13-14%. Aside from that, soursop fruit is a very nutritious fruit, although it is highly perishable, and thus produces a lot of wastage. Therefore, the present study aimed to produce fermented soursop juice (soursop wine), using combination of two starter cultures, namely mushroom (Pleurotus pulmonarius) and yeast (Saccharomyces cerevisiae), as well as to determine the effects of fermentation on the physicochemical and antioxidant activities of fermented soursop juice. Optimisation of four factors (pH, temperature, time and culture ratio) using response surface methodology were performed to maximise ethanol production. RESULTS: The optimised values for alcoholic fermentation were pH 4.99, 28.29 ∘ C, 131 h and a 0.42 culture ratio (42:58, P. pulmonarius mycelia:S. cerevisiae) with a predicted ethanol concentration of 22.25%. Through a verification test, soursop wine with 22.29 ± 0.52% ethanol was produced. The antioxidant activities (1,1-diphenyl-2-picrylhydrazyl and ferric reducing antioxidant power) showed a significant (P < 0.05) increase from the soursop juice to soursop wine.CONCLUSION: The alternative fermentation technique using yeast and mushroom has successfully been optimised, with an increased ethanol production in soursop wine and higher antioxidant activities. Ultimately, this finding has high potential for application in the brewing industry to enhance the fermentation process, as well as in the development of an innovative niche product, reducing wastage by converting the highly-perishable fruit into wine with a more stable and longer shelf-life.

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Effects of Fermentation Time and pH on Soursop (Annona muricata) Vinegar Production towards Its Chemical Compositions

Abstract: Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate)

Cited by 11 publications

References 26 publications

Health Promoting Properties of Cereal Vinegars

Health Promoting Properties of Cereal Vinegars

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Alcoholic fermentation of soursop (Annona muricata) juice via an alternative fermentation technique

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