Vinegar production to valorise Citrus bergamia by-products

Giuffré, Angelo Maria; Zappia, Clotilde; Capocasale, Marco; Poiana, Marco; Sidari, Rossana; Donna, Leonardo Di; Bartella, Lucia; Sindona, Giovanni; Corradini, Giuseppe; Giudici, Paolo; Caridi, Andrea

doi:10.1007/s00217-018-3189-y

Cited by 25 publications

(16 citation statements)

References 40 publications

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“…The analysis was carried out using the method suggested by Giuffrè et al [6] and modified using a HPLC-PDA system (i.e. a liquid chromatograph coupled with a photo diode array detector) and equipped with a column conditioning system at 25 °C.…”

Section: Methodsmentioning

confidence: 99%

“…The fruit was commonly cultivated for its essential oil extracted from the peel, which is used in the cosmetic, perfumery [4] and food industries [5]. Very recently the bioconversion of juice and peel into wines and vinegars was positively conducted [6]. More recently there has been an increasing interest in the use of its juice as a beverage and also in a blend with other fruit juices.…”

Section: Introductionmentioning

confidence: 99%

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Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice

Giuffré

2019

Antioxidants

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Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. °Brix (7.9–10.0), pH (2.2–2.8) and formol number (1.47–2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98–59.50 g/L) and vitamin C (ascorbic acid) (341–867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice

Giuffré

2019

Antioxidants

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“…What is more, citrus fruit peels are largely disposed of as a waste, so that its alternative use as a flavoring agent would not only increase its value, but it would also contribute to reduce its negative impact on the environment. In this regard, many studies have focused on the use of citrus fruit waste to elaborate new types of vinegar 17–19 …”

Section: Introductionmentioning

confidence: 99%

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

et al. 2020

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BACKGROUND In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics. RESULTS Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations. CONCLUSION Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry

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“…The fruit was commonly cultivated for its essential oil extracted from the peel and which is used in cosmetic, perfumery and in food industry. Very recently the bioconversion of juice and peel into wines and vinegars was positively conducted [3]. More recently there has been an increasing interest in the use of its juice as a beverage also in a blend with other fruit juices.…”

Section: Introductionmentioning

confidence: 99%

Bergamot (<em>Citrus bergamia</em>, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

Giuffré¹

2019

Preprint

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Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cv had the biggest and heaviest fruit during this harvest period. °Brix (7.9-10.0), pH (2.2-2.8) and Formol number (1.47-2.37 mL NaOH 0.1N/100mL) were shown to be influenced by both the genotype and by the harvest date. Titratable acidity (34.98-59.50 g/L) and Vitamin C (Ascorbic acid) (341-867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.

show abstract

Vinegar production to valorise Citrus bergamia by-products

Cited by 25 publications

References 40 publications

Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice

Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Bergamot (<em>Citrus bergamia</em>, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

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