Production and characterization of acetic fermentation with different fruit peels

Viroli, Sérgio Luis Melo; Viroli, Sérgio Guimarães; Carvalho, Nelson Pereira; Bernardi, Delma Pereira da Silva; Coelho, Rachel Gomes

doi:10.33448/rsd-v10i14.21878

Cited by 5 publications

(3 citation statements)

References 14 publications

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“…Different contents of total dry extract in fruit peel vinegar have been reported in the literature. Prisacaru et al 49 reported values between 2.11 g/100 mL and 26.43 g/100 mL, while values between 6.90 g/L and 10.59 g/L were mentioned by 50 . The Brazilian legislation determines a minimum amount of 6 g/L of reduced dry extract in fruit vinegars, the values found in the present work within the current legislation limit.…”

Section: Resultsmentioning

confidence: 98%

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Ronning

Marchioro

et al. 2022

Sci Rep

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The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean’s method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6–337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more toward yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. Each type of pineapple vinegar produced showed biocidal activity against different bacteria and yeast, and the addition of leaf extract potentiated the antimicrobial activity of peel vinegar, especially against Staphalococcus aureus. The vinegars developed could find an attractive market niche in the food sector.

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Section: Resultsmentioning

confidence: 98%

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Ronning

Marchioro

et al. 2022

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Different contents of total dry extract in fruit peel vinegar have been reported in the literature. Prisacaru et al 44 reported values between 2.11 g/100 mL and 26.43 g/100 mL, while values between 6.9 g/L and 10.59 g/L were mentioned by 45 . The Brazilian legislation determines a minimum amount of 6 g/L of reduced dry extract in fruit vinegars, the values found in the present work are in accordance with the current legislation.…”

Section: Fermentation Parametersmentioning

confidence: 98%

Valorization of pineapple peels: Production of vinegar enriched with red-Jambo (Syzygium malaccense) leaf extract

Bertan

Ronning

Marchioro

et al. 2022

Preprint

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Pineapple peel vinegar was produced by the traditional system and enriched with the leaf extract of Syzygium malaccense (L.) Merr. & L.M. Perry. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegar added of the extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6-337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more towards yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. All types of vinegar showed biocidal activity against different bacteria and yeast, and the addition of the extract potentiated the antimicrobial activity of peel vinegar, especially against S. aureus.

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“…Although there are not many studies in the literature about these traditional fermented beverages, it is known that the use of fruit during the fermentation process of beverages such as beer enhances the content of bioactive compounds, in particular polyphenols and carotenoids [86]. Acetic fermentation to obtain vinegar is also a popular process to give additional uses to many fruit wastes [83]. Traditionally associated with wine, vinegar can be produced from many fruit wastes such as the peels and cores from apple, kiwi fruit, pineapple, pear, mango, melon, watermelon, etc.…”

Section: Dietary Uses Of Fruit and Vegetable Wastementioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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Production and characterization of acetic fermentation with different fruit peels

Cited by 5 publications

References 14 publications

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Valorization of pineapple peels: Production of vinegar enriched with red-Jambo (Syzygium malaccense) leaf extract

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

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