Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33327
Title: Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)
Keywords: Acetic acid bacteria
Fruit vinegar
Phenolic compounds
Fruit - Fermentation
Physalis vinegar
Bactérias do ácido acético
Vinagre de frutas
Compostos fenólicos
Fruta - Fermentação
Issue Date: 2019
Publisher: Society of Chemical Industry
Citation: FERNANDES, A. C. F. et al. Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus). Journal of The Science of Food and Agriculture, London, v. 99, n. 5, p. 2267-2274, 2019.
Abstract: BACKGROUND To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzo thiazoline‐6‐sulfonic acid) methods. RESULTS Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L−1 acetic acid, respectively, and both vinegars contained approximately 1 g L−1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L−1 g gallic acid L−1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers ‘like moderately’ each vinegar, and citric aroma was noted in the physalis vinegar. CONCLUSION In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry
URI: https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9422
http://repositorio.ufla.br/jspui/handle/1/33327
Appears in Collections:DCA - Artigos publicados em periódicos

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