Advertisement

Journal of Food Science and Technology

, Volume 54, Issue 12, pp 4112–4122 | Cite as

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

  • Eduardo Coelho
  • Zlatina Genisheva
  • José Maria Oliveira
  • José António Teixeira
  • Lucília DominguesEmail author
Short Communication

Abstract

Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L−1 for orange, 4.8 ± 0.5 mmol L−1 for mango, 18.6 ± 2.33 mmol L−1 for cherry and 3.7 ± 0.3 mmol L−1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit, and between 8 and 40 folds higher than the one found in commercial cider vinegar, demonstrating the high functional potential of these novel vinegar products.

Keywords

Vinegar Fruit Functional foods Antioxidant activity Chemical composition Acetic fermentation 

Notes

Acknowledgements

Authors would like to acknowledge the financial funding of: FruitVinegarDRINK QREN Project (Ref. 23209), Project “BioInd—Biotechnology and Bioengineering for improved Industrial and Agro-Food processes, REF. NORTE-07-0124-FEDER-000028” Co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER and the FCT Strategic Project Pest OE/EQB/LA0023/2013. Authors would also like to acknowledge the participation of Mendes Gonçalves S.A. and Frulact S.A. staff, for the active input, which led to the work basis and rationale.

References

  1. Boidron JN, Chatonnet P, Pons M (1988) Effect of wood on aroma compounds of wine. Connaiss Vigne Vin 22:275–294Google Scholar
  2. Boutou S, Chatonnet P (2007) Rapid headspace solid-phase microextraction/gas chromatography/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine. J Chromatogr A 1141:1–9CrossRefGoogle Scholar
  3. Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB (2014) Functional properties of vinegar. J Food Sci 79:757–764CrossRefGoogle Scholar
  4. Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML (2008) HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota. Eur Food Res Technol 227:93–102CrossRefGoogle Scholar
  5. Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML (2009) Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chem 113:1252–1259CrossRefGoogle Scholar
  6. Cejudo-Bastante MJ, Durán E, Castro R, Rodríguez-Dodero MC, Natera R, García-Barroso C (2013) Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT Food Sci Technol 50:469–479CrossRefGoogle Scholar
  7. Chang R-C, Lee H-C, Ou AS-M (2005) Investigation of the physicochemical properties of concentrated fruit vinegar. J Food Drug Anal 13:356–384Google Scholar
  8. Coelho E, Vilanova M, Genisheva Z, Oliveira JM, Teixeira JA, Domingues L (2015) Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. LWT Food Sci Technol 62:1043–1052CrossRefGoogle Scholar
  9. Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Hartl C, Hernandez NM, Schieberle P (2008) Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions. Eur Food Res Technol 228:265–273CrossRefGoogle Scholar
  10. Escudero A, Gogorza B, Melús MA, Ortín N, Cacho J, Ferreira V (2004) Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J Agric Food Chem 47:3303–3308CrossRefGoogle Scholar
  11. Étievant P (1991) Volatile compounds in foods and beverages. In: Maarse H (ed) Wine. Marcel Dekker, New York, pp 483–546Google Scholar
  12. Ferreira V, López R, Cacho J (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80:1659–1667CrossRefGoogle Scholar
  13. Ferreira V, Ortin N, Escudero A, López R, Cacho J (2002) Chemical characterization of the aroma of Grenade rosé wines: aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J Agric Food Chem 50:4048–4054CrossRefGoogle Scholar
  14. Fu L, Xu B-T, Xu X-R, Gan R-Y, Zhang Y, Xia E-Q, Li H-B (2011) Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem 129:345–350CrossRefGoogle Scholar
  15. Gómez-Míguez MJ, Cacho JF, Ferreira V, Vicario IM, Heredia FJ (2007) Volatile components of Zalema white wines. Food Chem 100:1464–1473CrossRefGoogle Scholar
  16. Gülçin İ (2012) Antioxidant activity of food constituents: an overview. Arch Toxicol 86:345CrossRefGoogle Scholar
  17. Gullo M, Giudici P (2008) Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection. Int J Food Microbiol 125:46–53CrossRefGoogle Scholar
  18. Guth J (1997) Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45:3027–3032CrossRefGoogle Scholar
  19. Kotseridis Y, Baumes R (2000) Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. J Agric Food Chem 48:400–406CrossRefGoogle Scholar
  20. Kulkarni R, Chidley H, Deshpande A, Schmidt A, Pujari K, Giri A, Gershenzon J, Gupta V (2013) An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls. SpringerPlus 2:494CrossRefGoogle Scholar
  21. La Guerche S, Dauphin B, Pons M, Blancard D, Darriet P (2006) Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes. J Agric Food Chem 54:9193–9200CrossRefGoogle Scholar
  22. Lobo V, Patil A, Phatak A, Chandra N (2010) Free radicals, antioxidants and functional foods: impact on human health. Pharmacogn Rev 4:118–126CrossRefGoogle Scholar
  23. Meilgaard M (1975) Flavor chemistry of beer part II: flavor and threshold of 239 aroma volatiles. Tech Q Master Brew Assoc Am 12:151–168Google Scholar
  24. Morales ML, Tesfaye W, Garcia-Parrilla MC, Casas JA, Troncoso AM (2002) Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. J Agric Food Chem 50:3173–3178CrossRefGoogle Scholar
  25. Moreno J, Zea L, Moyano L, Medina M (2005) Aroma compounds as marker of the changes in sherry wines subjected to biological ageing. Food Control 16:333–338CrossRefGoogle Scholar
  26. Ribéreau-Gayon J, Peynaud E, Ribéreau-Gayon P, Sudraud P (1975) Traité d’Oenologie: Sciences et Techniques du Vin. Dunod, ParisGoogle Scholar
  27. Ribéreau-Gayon P, Glories Y, Maujean A, Dubordieu D (2006) Handbook of enology: the chemistry of wine stabilization and treatments, vol 2. Wiley, New YorkCrossRefGoogle Scholar
  28. Sengun IY, Karabiyikli S (2011) Importance of acetic acid bacteria in food industry. Food Control 22:647–656CrossRefGoogle Scholar
  29. Siebert T, Smyth HE, Capone DL, Neuwöhner C, Pardon KH, Skouroumounis GK, Herderich MJ, Sefton MA, Pollnitz AP (2005) Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Anal Bioanal Chem 381:937–947CrossRefGoogle Scholar
  30. Su M, Silva J (2006) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation. Food Chem 97:447–451CrossRefGoogle Scholar
  31. Ubeda C, Callejón RM, Hidalgo C, Torija MJ, Mas A, Troncoso AM, Morales ML (2011) Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method. Food Res Int 44:259–268CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.CEB - Centre of Biological EngineeringUniversity of MinhoBragaPortugal

Personalised recommendations