Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods

Abstract

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

“…Although the optimum pH range for acetic acid bacteria growth and multiplication in traditional vinegars is from 5.0 to 6.5, the acetic acid bacteria can survive and stay stable even at much lower pH values as 3 or 4 [ 58 , 59 , 60 ]. The pH values in the current study were significantly higher than values reported by Kim et al (2013) [ 44 ] and Bakir et al (2016) [ 35 ], due to the dependency on the nature of fruits used (or other matrix whatsoever) for production of vinegars as well as on the specificity of each spontaneous fermentation. Images of the alcoholic fermentation of HMV2 from raspberry and fungus found in apple vinegar on HMV1 from apple are presented in Figure 10 a,b, respectively.…”

“…The significant (p < 0.05) lowest and highest levels of dry matter were obtained in samples of HMV2 and HMV6, respectively. The efficiency of alcoholic fermentation was the most noticeable in raspberry vinegar (HMV2) with the lowest percentage of dry matter (3.0%) and the highest amount of alcohol 4.24% [40][41][42][43][44][45].…”

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

“…The DPPH radical scavenging activity of bokbunja vinegar and omija vinegar was 65% [ 26 ] and 65.5% [ 27 ], respectively, a lower scavenging activity than that of the onion vinegar in this study. According to the report of Kim et al [ 28 ], the DPPH radical scavenging activity of commercial apple, plum, and lemon fruit vinegars produced with only acetic acid fermentation ranged between 16.37% and 35.76%. However, apple, plum, and red grape vinegars produced with two stages of alcohol and acetic acid fermentation were found to have a higher DPPH radical scavenging ability, ranging between 59.66 and 65.99.…”

“…Commercial pomegranate, onion, and apple vinegar showed the highest nitrite scavenging ability at pH 1.2, 89.68%, 61.99% and 14.62%, respectively. These results suggest that it is likely to inhibit nitrosamine production when carcinogenic nitrosamines are produced in the strongly acidic pH condition of the human body [ 28 ].…”

Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

“…Means with different superscript in the same sample code are significantly different at p<0.05. 4) ND, not detected. Refer to the Table 2. 2) ND, not detected.…”