Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Abstract

BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry

Elaboración y evaluación de aceptabilidad sensorial de vinagre obtenido a partir de mermas de cerveza tipo Blonde

“…Para evaluar sabor y aceptabilidad global, se eligió soporte del vinagre, el uso de hojas de lechuga para simular la forma de consumo habitual del vinagre como aderezo o condimento, tal como se hizo en el trabajo llevado a cabo por Ubeda y colaboradores con vinagre de frutillas (11). Da Rocha Neves y colaboradores optaron por utilizar una ensalada denominada vinagreta, de consumo habitual en Brasil (donde se llevó a cabo el estudio), a partir del desarrollo vinagre aprovechando el residuo de cáscaras de la fruta de castaña de Cajú (23). En otros estudios, se optó por presentar diluciones del vinagre en estudio, con agua y azúcar (20,21).…”

“…No se encontraron trabajos de desarrollo de vinagre que midieran la intención de consumo del producto obtenido. Da Rocha Neves y colaboradores indagaron en la disposición a pagar por el vinagre en una escala de 5 posibilidades de respuesta (definitivamente no lo compraría, probablemente no lo compraría, ni lo compraría ni no lo compraría, probablemente lo compraría, y definitivamente lo compraría), el 86% respondió que probable o definitivamente compraría el vinagre de cáscaras de la fruta de la castaña de Cajú (23).…”

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

“…In addition to traditional vinegars, which are made from grapes or apples, in recent years there has also been growing interest in research studies related to the preparation of vinegars from unconventional fruits in order to investigate their influence on the product's functional and sensory properties (Bouatenin, Kouamé, Gueu‐Kehi, Djéni, & Djè, 2021; da Neves et al, 2021; Kawa‐Rygielska, Adamenko, Kucharska, & Piórecki, 2018; Kim et al, 2020; Özdemir, Pashazadeh, Zannou, & Koca, 2022; Wang et al, 2022).…”