Functional Properties of Vinegar

Abstract

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

“…Despite its still unknown origin, vinegar is now familiar to diverse cultures, and is consumed indiscriminately by all social classes. It is used as a condiment, for flavoring, as a preservative, as a medicine for routine use, and even as a cleaning agent (Qiu et al, 2010;Budak et al, 2014;Haruta et al, 2006;Baena-Ruano et al, 2006).…”

Vinegar: functional aspects

“…Fruit vinegars are considered superior in sensory and nutritional qualities, when compared to other types of vinegar (Marques et al, 2010. ) The duration of the fermentation process of the Brazilian vinegar is much smaller and can take a few hours, and aging is not a usual practice, what characterizes a product (vinegar) with lower functional characteristics (Budak et al, 2014).…”

“…This process is not used industrially, and the Brazilian production uses, mostly, the submerged process (Budak et al, 2014). The process of fermentation lasts 6 months, followed by a year, at least, of aging.…”

“…This is one of the consequences of the tiny number of researches conducted on this subject. Europe and Asia are already ahead with studies in this area, and have interesting results that prove the large number of functional compounds present in vinegars from these regions (Budak et al, 2014).…”

“…The Babylonians traded vinegar flavored with fruit, honey and malt until the sixth century. Records in the Old Testament indicated the use of vinegar as a medicine for treatment of wounds (Budak et al, 2014).…”