Characterization of artisanal vinegar produced with apple peel
DOI:
https://doi.org/10.33448/rsd-v10i9.17865Keywords:
Family farming; Fruit; Reuse; Agro-industrial waste.Abstract
Vinegar can be produced from any source of carbohydrate, fruit, starchy or sugary substrate through two successive fermentations, the alcoholic one carried out by yeasts and the acetic one by bacteria. The production of fruit vinegar as a way to use fruit by-products is an option widely used by the food industry. The present research produced and characterized a vinegar made from apple peel. The fermentation process used apple peel with culture medium, maceration through a 10% hydroalcoholic solution at a temperature between 27 ± 1 ° C with irrigation 3 (three) times a day, without aeration for 12 days. Physicochemical determinations of volatile acidity, pH and alcohol content at 20 °C were carried out. Analysis of variance ANOVA and Tukey's test at 5% identified differences between commercial apple cider vinegar and artisanal apple peel vinegar. The vinegar produced with apple peel presented results within the established by Brazilian legislation. The relationship between physicochemical variables and artisanal and industrial vinegars were studied by Principal Component Analysis (PCA). With 2 components, more than 99.98% of the explained variability was obtained. Vinegar produced with apple peel has the physical chemical parameters, acidity and alcohol content within the recommended by legislation, physical-chemical characteristics similar to those produced industrially and suitable for consumption as commercial vinegars.
References
ABRAFRUTAS. Associação Brasileira dos Produtores Exportadores de Frutas e Derivados (2021). Pandemia reflete nos lucros de produtores de maçã em Palmas. Diário do Sudeste.
Abdi, H. & Williams, L. J. (2010). Principal component analysis. Wiley Interdisciplinary Reviews: Computational Statistics, 2(4), 433-459.
Romero, C. D. , Torre, A. H. & Artiles, A. A. (1993). Caracterization fisicoquimica de diferentes tipos de vinagres: determination de algunos parametros de naturaleza volátil. Alimentaria, Madrid, p. 105-107.
Aquarone, E. & Zacanaro, J. O. (1983). Vinagres. In: AQUARONE, E.; LIMA, U. A.; BORZANI, W. (Coord.). Alimentos e bebidas produzidos por fermentação: biotecnologia. São Paulo: E. Blücher, 1983. v. 5, p. 104- 122.
Assis, J. P., Sousa, R. P. de, & Linhares, P. C. F. (2020). Testes de hipóteses estatísticas. Mossoró: EdUFERSA 182 p. ISBN: 978-65-87108-06-3.
Betinelli, K. S., Martin M. S. de, Argenta, L., C., Amarante, C., V., T. do, & Denardi, F. (2017). Estádio de maturação para colheita de maçãs ‘scs426 venice’. Agropecuária Catarinense, Florianópolis, v.30, n.2, p.57-62.
Bruna-Maynou, F. J., Castro, R., Rodríguez-Dodero, M. C., G. Barroso, C., & Durán-Guerrero, E. (2020). Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels. Food Research International, 133, 109165. doi:10.1016/j.foodres.2020.109165
Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Guzel-Seydim, Z.B. (2014) Functional Properties of Vinegar. Journal of Food Science, 79, R757-R764. https://doi.org/10.1111/1750-3841.12434
Bueno, M. P., Silva, A. C., Nunes, A. L. de P. F., Sardinha, A. C., Lima, P. T. dos S., Silva, J. F. (2021). Análise da comercialização da cadeia produtiva da maçã brasileira: produção, importação e exportação no período 2015 a 2019. Brazilian Journal of Development, Curitiba, v.7, n.4, p. 34061-34078 apr. DOI:10.34117/bjdv7n4-048
Ezemba, A.S., Osuala, O.J. , Orji, M.U., Ezemba, C.C., & Anaukwu, C. (2021). Production and Comparative Physicochemical Analysis of Vinegar from Locally Grown Fruits in Nigeria and Industrial Produced Vinegar. American Journal of Microbiological Research, 9(1), 25-33. DOI:10.12691/ajmr-9-1-4
Ferreira, D. F. (2019). Sisvar: A computer analysis system to fixed effects split plot type designs. Revista Brasileira de Biometria, [S.l.], v. 37, n. 4, p. 529-535. DOI: https://doi.org/10.28951/rbb.v37i4.450.
Ferreira, J. C. & Patino, C. M. (2015). What does the p value really mean? Jornal Brasileiro de Pneumologia.;41(5):485 485. https://doi.org/10.1590/S1806-37132015000000215
FAO. (2019). Food and Agriculture Organization. The State of Food and Agriculture: Moving Fordward on Food Loss and Waste Reduction
Fraga, A. B., Silva, F. de L., Hongyu, K., Santos D. da S. , Murphy, T. W. & Lopes, F. B (2015). Multivariate analysis to evaluate genetic groups and productiontraits of crossbred Holstein ×Zebu cows. Trop Anim Health Prod.p. 1-6.
García, G, I Santos, D. I. M., Ot, J. C., Hornero, J. J. E. & Venceslada, J. L. B. (2009). Vinegar engineering. In: Solieri, L., Giudici, P. (Ed.) Vinegars of the World. 97–120.
Hasan, A. N., Antony, U., Bala, G.V., Prabha, D.T., Kavya, C. & Malik, A. F. (2021). Study on Production Vinegar from Apple. IOP Conf. Series: Earth and Environmental Science 761 (2021) 012125. doi:10.1088/1755-1315/761/1/012125
Hommer, O. Harper, D.A.T. & Ryan, P.D. (2001). PAST: Paleontological statistics software package for education and data analysis. Paleontol. Elet. 4(1):9.
Hopkins, W. G. (2016). A new view of statistics. Middlesbrough: Internet Society forSportScience, 2016.
IAL (2008). Instituto Adolfo Lutz. Métodos físico-químicos para análise de alimentos. IV ed. (1ª Edição digital) São Paulo.1020p
Kang, M; Há, J. H. & Lee, Y. (2020). Propriedades físico-químicas, atividades antioxidantes e características sensoriais de vinagres comerciais de gape durante o armazenamento a longo prazo. Food Sci. Technol (Campinas) 40 (4). DOI: https://doi.org/10.1590/fst.25119
Launholt, T.L., Kristiansen, C.B. & Hjorth, P. Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: A systematic review. Eur. J. Nutr. 2020, 59, 2273–2289. DOI: 10.1007/s00394-020-02214-3
Jingjing, L., Xie, J., Hou, L, Zhao, M, Zhao, J., Cheng , J. , Wang, S. & Sun, B. G. (2016). Aroma Constituents in Shanxi Aged Vinegar before and after Aging. Journal of Agric Food Chemistry 64(40):7597-7605. DOI: https://doi.org/10.1021/acs.jafc.6b03019
Liu, Q., Li, X., Sun, C., Wang, Q., Yao, H , Yang, W., Zheng, Z., Zhi , Jiang, S & Wu, X. (2019). Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar. 3 Biotech, 9(4), 128. https://doi.org/10.1007/s13205-019-1662-3
Quintana, L.L.M.; Castro, R. & Guerrero, D. E. (2021). Biotechnological Processes in Fruit Vinegar Production. Foods 2021, 10, 945. https://doi.org/10.3390/foods 10050945.
Mahamuni, T. & Gilda. S.S. Manufacturing of Apple cider vinegar. International Journal of Research and Analytical Reviews (IJRAR). R April 2020, Volume 7, Issue 2.
Marques, F. P. P., Spinosa, W., Fernandes, K. F., Castro, C. F. de S. & Caliari, M. (2008). Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais. Ciênc. Tecnol. Aliment., Campinas, v. 30, supl. 1, p. 119 126. DOI: https://doi.org/10.1590/S0101-20612010000500019.
Moore, D. S., Notz, W. I & Flinger, M. A. (2017). A estatística básica e sua prática. Editora : LTC; 7ª edição. 659 p.
Perestrelo, R., Silva, C. L., Silva, P. & Câmara, J. S. (2018). Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration. Molecules. 23(2), 499. DOI: https://doi.org/10.3390/molecules23020499
Raspor, P., & Goranovič, D. (2008). Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology, 28:101–124. DOI: 10.1080/07388550802046749
Rizzon, L. A. & Miele, A. (1998). Características analíticas de vinagres comerciais de vinhos brasileiros. Brazilian Journal of Food Technology, Campinas, v. 1, n. 1.2, p. 25-31.
Santos, G. C. , Júnior, U. G. da S., Neto, J. A. da F., Filho, E. V. de C. (2008). Método alternativo de produção de vinagre com reaproveitamento de cascas de frutas. Revista Principia - Divulgação Científica e Tecnológica do IFPB, [S.l.], n. 16, p. 62-67. DOI:http://dx.doi.org/10.18265/1517-03062015v1n16p62-67
SEBRAE. (2020). Serviço Brasileiro de Apoio às Micro e Pequenas Empresas SEBRAE. (2020). O Cultivo e o Mercado da maçã.
Song, J., Zhang, J. H., Kang, S. J., Zhang, H. Y., Yuan, J., Zeng, C. Z., Zhang, F., & Huang, Y. L. (2019). Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing. Food science & nutrition, 7(4), 1230–1238. https://doi.org/10.1002/fsn3.944
Tessaro, D., Larsen, A. C., Dallago, R. C., Damasceno, S. G., Sene, L., & Coelho, S. R. M. (2010). Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja. Acta Scientiarum. Technology Maringá, v. 32, n. 2 p. 201-205. DOI: 10.4025/actascitechnol.v32i2.4275
Umaru, F. F., Esedafe, W. K., Obidah, J. S., Akinwotu, O., & Danba, E. (2015). Production of vinegar from pineapple peel wine using Acetobacter species. 3rd International Conference on Biological Chemical and Environmental Sciences, Kuala Lumpur (Malaysia) 1-3.
Viana, R. O, Guedes, K. T. M., Braga, R. A, Jr, Dias, D. R. & Schwan, R. F. (2017). Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis. Brazilian Journal of Microbiology 4 8 592–601
Viroli, S. L. M., Biase, R. S., & Rodrigues. F. M. (2019, 21 a 27 de julho). Production and characterization of handmade vinegar produced with apple peels. [Apresentação de Trabalho]. Anais da 71ª Reunião Anual Sociedade Brasileira para o Progresso da Ciência. UFMT. Campo Grande -MT.
White, J. (1971). Vinegar quality: legal and commercial standards. Process Biochemistry, London, p. 21 – 25.
Wang Z, Li T, Liu F, Zhang C, Ma H, Wang L & Zhao S. (2017). Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar. Ultrason Sonochem 39:272–280. https:// doi.org/10.1016/j.ultsonch.2017.04.020
Wu X, Yao H, Cao X, Liu Q, Cao L, Mu D, Luo S, Zheng Z, Jiang S & Li X. (2017). Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity. 3 Biotech.7 (5), 308. https://doi.org/10.1007/s13205-017-0939-7
Xie X, Zheng Y, Liu X, Cheng C, Zhang X, Xia T, Yu S, & Wang M. (2017). Antioxidant activity of chinese shanxi aged vinegar and its correlation with polyphenols and flavonoids during the brewing process. J Food Sci 82(10):2479–2486. https://doi. org/10.1111/1750-3841.13914
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Sérgio Luis Melo Viroli; Sérgio Guimarães Viroli; Nelson Pereira Carvalho; Tiago Teixeira Alves; Lucas Torres Leite; Yasmim Pereira Sousa; Delma Pereira da Silva Bernardi; Thainara Lima Araújo; Amanda Cristina Lança; Fernando de Paula e Silva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
