The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders

Wanderley, Bruna Rafaela da Silva Monteiro; Ferreira, Ana Letícia Andrade; Nunes, Itaciara Larroza; Amboni, Renata Dias de Mello Castanho; Aquino, Ana Carolina Moura de Sena; Fritzen-Freire, Carlise Beddin

doi:10.4322/biori.00152023

Biotechnol. Res. Innov.

2023

DOI: 10.4322/biori.00152023

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The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders

Bruna Rafaela da Silva Monteiro Wanderley,

Ana Letícia Andrade Ferreira,

Itaciara Larroza Nunes

et al.

Abstract: Highlights• The number of articles and patent on fruit vinegar has grown in recent years • Scientific and technological innovations were revealed • The main unconventional fruits used recently were identified • More examinations of the bioactive properties exhibited by vinegars are need

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Cited by 4 publications

References 61 publications

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Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities.RESULTSIn terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L−1), while in the vinegar, it was acetic acid (46.84 g L−1). 3,4‐Dihydroxybenzoic acid (3,4‐DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L−1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4‐dihydroxybenzoic acid (2,4‐DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4‐DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3‐o‐rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α‐amylase (23.93%), α‐glucoside (18.34%), and angiotensin‐converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.CONCLUSIONOrange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.

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Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

J Sci Food Agric

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Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

da Silva Monteiro Wanderley,

de Lima,

Deolindo

et al. 2024

Food Research International

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How do pH reduction and the addition of potassium metabisulfite impact color and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) Wine?

Cavanholi,

Wanderley,

Bredun

et al. 2025

South African Journal of Botany

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The role of fruit vinegar in food science: perspectives among consumers, the scientific community and patent holders

Cited by 4 publications

References 61 publications

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

How do pH reduction and the addition of potassium metabisulfite impact color and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) Wine?

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