Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Open accessAbstract
Four fruit vinegars (orange, mango, cherry and banana) were produced and characterized. Acetification showed impact on aroma volatiles and banana vinegar reached total acidity of 5.4 ± 0.4%.
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Claims the paper makes
4 of 13 cited sources checked · 1 supported · 0 flagged · accuracy not yet measured
- Findingcitation
The decrease in higher alcohols 3-methyl-1-butanol, 2-methyl-1-butanol and methanol was observed, previously correlated with unspecific oxidation by acetic acid bacteria.
“This decrease was also observed for higher alcohols 3-methyl-1-butanol, 2-methyl-1-butanol and methanol, previously correlated with unspecific oxidation by acetic acid bacteria (Ubeda et al. 2011).”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites Ubeda et al. 2011 source
The Acetic fermentation section reports a loss of higher alcohols, including 3-methyl-1-butanol and 2-methyl-1-butanol, and a decrease in methanol during acetification. It links higher-alcohol consumption to acetic acid bacteria, but does not establish nonspecific oxidation as the cause of all three decreases; it says methanol consumption by these bacteria had not previously been reported. (LLM, conf=0.86)
Experimental — accuracy not yet measured
- Findingcitation
Cherry vinegar presented distinctive composition of C13-norisoprenoids and benzaldehyde, previously correlated with cherry aroma.
“Despite lacking for minor volatiles typically associated with cherry or red fruits sensory descriptors, cherry vinegar presented distinctive composition of C 13 -norisoprenoids and benzaldehyde which have been previously correlated with cherry aroma (Coelho et al. 2015).”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites Coelho et al. 2015 source
Section 3.3.2 reports characteristic C13-norisoprenoid content in cherry wine, and Section 3.3.3 reports that tasters identified a cherry aroma in that wine. The cited paper does not establish a correlation between cherry aroma and either C13-norisoprenoids or benzaldehyde; it studies wine, not the vinegar described by the citing authors. (LLM, conf=0.84)
Experimental — accuracy not yet measured
- Findingcitation
In mango vinegar, furaneol, a lactone associated with mango sensory descriptors, was found relating with varietal aroma.
“Regarding mango, furaneol, a lactone associated with mango sensory descriptors, was found relating with varietal aroma (Kulkarni et al. 2013).”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites Kulkarni et al. 2013 source
The Background (page unavailable) reports that furaneol contributes to mango flavor and that Alphonso fruit contains more of it than other cultivars, supporting a link to varietal aroma. It identifies furaneol as a furanone, not a lactone, and discusses mango fruit rather than mango vinegar. (LLM, conf=0.87)
Experimental — accuracy not yet measured
- Findingown data
Nine major volatile compounds were identified by GC-FID in the fruit vinegars.
“Nine major volatile compounds were identified by GC-FID in the fruit vinegars, as presented in Table 1.”
Quote in the paperNot a substantial claim - Findingown data
Fruit vinegars had antioxidant activity between 8 and 40 folds higher than commercial cider vinegar.
“and between 8 and 40 folds higher than the one found in commercial cider vinegar”
- Also stated in: § Antioxidant activity · plain
“Overall, antioxidant activity in the reported fruit vinegars was between 8 and 40 folds higher than traditional cider vinegar.”
Quote in the paperSubstantial claim- Rests on an assumption: The commercial cider vinegar used as comparator is representative of traditional cider vinegar.
- Also stated in: § Antioxidant activity · plain
- Findingcitation
Methyl acetate concentration increased for orange and mango acetifications.
“Methyl acetate concentration increased for orange and mango acetifications”
Quote in the paperNot a substantial claim - Findingown data
Isovaleric acid was the main volatile fatty acid found in fruit vinegars.
“Isovaleric acid was the main volatile fatty acid found in fruit vinegars.”
Quote in the paperNot a substantial claim - Findingcitation
Volatile fatty acids were found in all four fruit vinegars.
“Volatile fatty acids were found in all four fruit vinegars”
Quote in the paperNot a substantial claim - Findingown data
Linalool, α-terpineol and β-citronellol were found above perception thresholds in orange vinegar, correlating with orange and citric descriptors.
“For instance linalool, a-terpineol and b-citronellol were found above perception thresholds, which correlated with orange and citric descriptors.”
Quote in the paperNot a substantial claim - Findingown data
Fruit vinegars presented distinctive compositions of minor volatile compounds.
“Fruit vinegars presented distinctive compositions of minor volatile compounds, (Table 1).”
Quote in the paperSubstantial claim - Findingown data
Some compounds previously quantified in the fruit wines were not found in the fruit vinegars.
“Furthermore, some compounds previously quantified in the fruit wines were not found in the fruit vinegars.”
Quote in the paperNot a substantial claim - Findingcitation
In most cases, a slight decrease of acetic acid concentration at the end of acetification was observed.
“In most cases, a slight decrease of acetic acid concentration at the end of acetification was observed”
Quote in the paperNot a substantial claim - Findingreasoning
Overall major volatile compound content in fruit vinegars was considerably lower than reported for the corresponding fruit wines.
“Overall major volatile compound content in fruit vinegars was considerably lower when compared to the reported for the corresponding fruit wines.”
Quote in the paperSubstantial claim - Findingown data
Orange vinegar presented distinctive content of monoterpenic alcohols with descriptors coherent with orange aroma.
“Highlighting distinguishing features in minor volatile compounds, orange vinegar presented distinctive content of monoterpenic alcohols with descriptors coherent with orange aroma.”
Quote in the paperNot a substantial claim - Findingreasoning
Overall minor volatile concentration and diversity in fruit vinegars was lower than in the corresponding fruit wines.
“Overall minor volatile concentration and diversity in fruit vinegars was lower than in the corresponding fruit wines.”
Quote in the paperSubstantial claim - Findingown data
Malic acid was only found in cherry and banana vinegars at 18.4 ± 0.22 and 2.0 ± 0.05 g L-1, respectively.
“Malic acid was only found in cherry and banana vinegars in the concentrations of 18.4 ± 0.22 and 2.0 ± 0.05 g L -1 respectively.”
Quote in the paperSubstantial claim - Findingown data
All acetifications reached stationary phase between 130 and 150 h of fermentation.
“All acetifications reached stationary phase between 130 and 150 h of fermentation.”
Quote in the paperNot a substantial claim - Findingcitation
A lower concentration of ethyl acetate was observed in fruit vinegars.
“Regarding esters, a lower concentration of ethyl acetate was observed in fruit vinegars.”
Quote in the paperNot a substantial claim - Findingreasoning
Acetoin was found in all fruit vinegars at high proportions.
“Acetoin was also found in all fruit vinegars at high proportions”
Quote in the paperNot a substantial claim - Findingcitation
Diethyl succinate concentration was higher in fruit vinegars.
“Diethyl succinate concentration was higher”
Quote in the paperNot a substantial claim - Findingown data
Acetic acid reached maximum concentration between 40 and 50 g L-1.
“Acetic acid reached maximum concentration between 40 and 50 g L -1 .”
Quote in the paperNot a substantial claim - Interpretationcitation
Fruit vinegars presented antioxidant activity close to that reported for the corresponding fruits.
“fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit”
- Also stated in: § Antioxidant activity · plain
“antioxidant activity values found in fruit vinegars were similar to the naturally occurring in the corresponding fruits”
Quote in the paperSubstantial claim0 of 1 sources checked- cites Fu et al. 2011
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Rests on an assumption: Fruit concentrates retain the antioxidant functional properties of the corresponding fresh fruits.
- Also stated in: § Antioxidant activity · plain
- Interpretationcitation
2,3-Butanediol (levo and meso forms) is believed to have been converted to acetoin during acetification.
“Such is the case of 2,3-butanediol in its levo and meso forms, which is believed to have been converted to acetoin during the acetification, identified in the minor compound analysis and coherent with the oxidation-reduction balance reported in previous works (Ribe ´reau-Gayon et al. 2006).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Ribe ´reau-Gayon et al. 2006
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Interpretationcitation
The slight decrease of acetic acid at the end of acetification can be linked to acetic acid over oxidation due to substrate depletion.
“which can be linked to acetic acid over oxidation due to substrate depletion (Gullo and Giudici 2008).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gullo and Giudici 2008 source
- Interpretationown data
Fruit vinegars possessed lower content of acetic acid when compared to traditional wine vinegars for the same total acidity, due to the presence of fruit characteristic organic acids.
“Thus, fruit vinegars possessed lower content of acetic acid when compared to traditional wine vinegars for the same total acidity, due to the presence of fruit characteristic organic acids.”
Quote in the paperSubstantial claim - Interpretationown data
The minor volatile profiles indicate that fruit vinegars have differentiated sensory quality.
“indicating fruit vinegars differentiated sensory quality.”
Quote in the paperSubstantial claim - Interpretationcitation
The increase in methyl acetate can be expected from the correlation between methyl ester formation and methanol content in acidic conditions.
“which can be expected taking into account the correlation between methyl ester formation and methanol content in acidic conditions (Morales et al. 2002).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Morales et al. 2002 source
- Interpretationown data
Fruit vinegars have high functional potential.
“demonstrating the high functional potential of these novel vinegar products.”
Quote in the paperSubstantial claim- Rests on an assumption: The FRAP assay measures antioxidant activity relevant to the functional/nutritional potential of fruit vinegars.
- May combine two claims. 18
- Borderline: one of the tests for a substantial claim is unclear. 1
- Classified as probably not a substantial claim. 6
May combine two claims.
FindingcitationCherry and orange vinegars demonstrated higher antioxidant activity, consistent with previously reported values for the corresponding fruits and fruit wines.
“Cherry and orange vinegars demonstrated higher antioxidant activity, consistent with the previously reported for the corresponding fruits (Fu et al. 2011) and fruit wines (Coelho et al. 2015).”
Quote in the paperSubstantial claim1 of 2 sources checked- cites Fu et al. 2011
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- cites Coelho et al. 2015 source
May combine two claims.
FindingreasoningFruit vinegars showed lower acetaldehyde content than fruit wines, and in some cases acetaldehyde was absent.
“Fruit vinegars showed lower acetaldehyde content than fruit wines and in some cases this compound was absent from the analyzed samples.”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataBanana vinegar presented higher content of esters, with ethyl butyrate above the perception threshold, associated with fruity aroma descriptors.
“Banana vinegar presented higher content of esters, with ethyl butyrate above the perception threshold, associated with fruity aroma descriptors.”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataFruit vinegars had antioxidant activity (FRAP) of 11.0 ± 1.67 mmol L-1 Fe2SO4 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.
“Antioxidant activity of fruit vinegars, expressed as equivalents of Fe 2 SO 4 , 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.”
Quote in the paperSubstantial claimMay combine two claims.
Findingown dataFruit wines produced from fruit concentrates had alcoholic strengths of 8.6 ± 0.22% for orange, 11 ± 0.70% for mango, 7.9 ± 0.72% for cherry, and 11.5 ± 2.08% for banana.
“Alcoholic fermentation allowed the production of fruit wines with alcoholic strengths (v/v) of 8.6 ± 0.22%, 11 ± 0.70%, 7.9 ± 0.72%, 11.5 ± 2.08% for orange, mango, cherry and banana respectively”
Quote in the paperNot a substantial claimMay combine two claims.
Findingown dataFruit vinegars contained minor volatiles associated with varietal aroma: monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar, and lactones in mango vinegar.
“Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C 13 -norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality.”
- Also stated in: § Conclusion · plain
“Despite the transformations observed, fruit vinegars presented minor volatiles coherent with varietal aroma.”
Quote in the paperSubstantial claim- Also stated in: § Conclusion · plain
May combine two claims.
Findingown dataFruit vinegars produced from fruit concentrates had 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.
“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.”
- Also stated in: § Production of fruit vinegars Alcoholic fermentation allowed the production of fruit wines with alcoholic strengths (v/v) of 8.6 ± 0.22%, 11 ± 0.70%, 7.9 ± 0.72%, 11.5 ± 2.08% for orange, mango, cherry and banana respectively, coherent with the previously described (Coelho et al. 2015) and within concentrations feasible for vinegar production.Total acidity profiles, represented in Fig. 1), allowed acetification profiling.As seen, it was possible to produce vinegar from all fruit wines, with total acidities between 5 and 6% (m/v), as required.Initial total acidity was similar for orange and cherry, higher than the one observed for banana and mango, due to fruits natural composition.Orange, cherry and banana acetifications presented a 50 h lag phase whereas mango initiated acetification immediately.All acetifications reached stationary phase between 130 and 150 h of fermentation.Ethanol/acetic acid conversion profiles are presented in Fig. 1).In most cases, a slight decrease of acetic acid concentration at the end of acetification was observed, which can be linked to acetic acid over oxidation due to substrate depletion (Gullo and Giudici 2008).Acetic acid reached maximum concentration between 40 and 50 g L -1 .Such values don't fit the total acidity measured, being complemented by additional organic acids.Citric acid was found in fruit vinegars at 17.5 ± 0.26 g L -1 for orange, 4.9 ± 0.11 g L -1 for mango, 2.4 ± 0.16 g L -1 for cherry and 2.6 ± 0.06 g L -1 for banana vinegar.Malic acid was only found in cherry and banana vinegars in the concentrations of 18.4 ± 0.22 and 2.0 ± 0.05 g L -1 respectively.Thus, fruit vinegars possessed lower content of acetic acid when compared to traditional wine vinegars for the same total acidity, due to the presence of fruit characteristic organic acids.Final ethanol concentration was residual but ethanol-acetic acid conversion efficiency was rather low, at percentages of the theoretical yield of 45 ± 1% in orange, 52 ± 2% in mango, 55 ± 2% in cherry and 55 ± 4% in banana acetifications.This low efficiency can be expected when taking into account the system used for acetification, the method and long fermentation times, leading to ethanol losses by evaporation.Acetic acid yield and productivity can be further improved by alternative methods/setups for acetification, which is out of the scope of the current work. · plain
“it was possible to produce vinegar from all fruit wines, with total acidities between 5 and 6% (m/v), as required.”
Quote in the paperNot a substantial claim- Also stated in: § Production of fruit vinegars Alcoholic fermentation allowed the production of fruit wines with alcoholic strengths (v/v) of 8.6 ± 0.22%, 11 ± 0.70%, 7.9 ± 0.72%, 11.5 ± 2.08% for orange, mango, cherry and banana respectively, coherent with the previously described (Coelho et al. 2015) and within concentrations feasible for vinegar production.Total acidity profiles, represented in Fig. 1), allowed acetification profiling.As seen, it was possible to produce vinegar from all fruit wines, with total acidities between 5 and 6% (m/v), as required.Initial total acidity was similar for orange and cherry, higher than the one observed for banana and mango, due to fruits natural composition.Orange, cherry and banana acetifications presented a 50 h lag phase whereas mango initiated acetification immediately.All acetifications reached stationary phase between 130 and 150 h of fermentation.Ethanol/acetic acid conversion profiles are presented in Fig. 1).In most cases, a slight decrease of acetic acid concentration at the end of acetification was observed, which can be linked to acetic acid over oxidation due to substrate depletion (Gullo and Giudici 2008).Acetic acid reached maximum concentration between 40 and 50 g L -1 .Such values don't fit the total acidity measured, being complemented by additional organic acids.Citric acid was found in fruit vinegars at 17.5 ± 0.26 g L -1 for orange, 4.9 ± 0.11 g L -1 for mango, 2.4 ± 0.16 g L -1 for cherry and 2.6 ± 0.06 g L -1 for banana vinegar.Malic acid was only found in cherry and banana vinegars in the concentrations of 18.4 ± 0.22 and 2.0 ± 0.05 g L -1 respectively.Thus, fruit vinegars possessed lower content of acetic acid when compared to traditional wine vinegars for the same total acidity, due to the presence of fruit characteristic organic acids.Final ethanol concentration was residual but ethanol-acetic acid conversion efficiency was rather low, at percentages of the theoretical yield of 45 ± 1% in orange, 52 ± 2% in mango, 55 ± 2% in cherry and 55 ± 4% in banana acetifications.This low efficiency can be expected when taking into account the system used for acetification, the method and long fermentation times, leading to ethanol losses by evaporation.Acetic acid yield and productivity can be further improved by alternative methods/setups for acetification, which is out of the scope of the current work. · plain
May combine two claims.
FindingreasoningThere was no accumulation of acetaldehyde and its concentration decreased, considering ethanol-acetic acid conversion.
“Thus, considering ethanol-acetic acid conversion there was no accumulation of this major volatile and its concentration decreased.”
Quote in the paperSubstantial claimMay combine two claims.
Findingown dataOrange, cherry and banana acetifications presented a 50 h lag phase, whereas mango initiated acetification immediately.
“Orange, cherry and banana acetifications presented a 50 h lag phase whereas mango initiated acetification immediately.”
Quote in the paperNot a substantial claimMay combine two claims.
FindingreasoningFinal ethanol concentration was residual, and ethanol-acetic acid conversion efficiency was low: 45 ± 1% for orange, 52 ± 2% for mango, 55 ± 2% for cherry, and 55 ± 4% for banana of theoretical yield.
“Final ethanol concentration was residual but ethanol-acetic acid conversion efficiency was rather low, at percentages of the theoretical yield of 45 ± 1% in orange, 52 ± 2% in mango, 55 ± 2% in cherry and 55 ± 4% in banana acetifications.”
Quote in the paperSubstantial claimBorderline on S4 (based): unclear from the text.
Interpretationnone givenAcetification affected aroma volatiles, mainly through oxidative reactions.
“Acetification showed impact on aroma volatiles, mainly related to oxidative reactions.”
Quote in the paperNot a substantial claimClassified as probably not a substantial claim. May combine two claims.
PremisecitationVinegar possesses antimicrobial, antioxidant, dietary, antidiabetic and antitumoral effects and prevents cardiovascular diseases.
“Vinegar is widely acknowledged by its functional features possessing antimicrobial properties, antioxidant activity, dietary, antidiabetic and antitumoral effect, as well as preventing cardiovascular diseases (Budak et al. 2014).”
Quote in the paperSubstantial claim0 of 1 sources checked- cites Budak et al. 2014 source
May combine two claims.
Interpretationown dataThe utilization of alternative fruits in their concentrated form allowed the production of antioxidant enhanced vinegars, maintaining functionality and adding value to vinegar products.
“The utilization of alternative fruits in their concentrated form, allowed the production of antioxidant enhanced vinegars, maintaining functionality and adding value to vinegar products.”
Quote in the paperSubstantial claim- Rests on an assumption: Fruit concentrates retain the antioxidant functional properties of the corresponding fresh fruits.
Probably not a substantial claim: may not pass S3 (load-bearing).
InterpretationcitationThe higher diethyl succinate concentration can be a direct result of the strain or acetification conditions used.
“which can be a direct result of the strain or acetification conditions used (Callejo ´n et al. 2008).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Callejo ´n et al. 2008
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
May combine two claims.
Interpretationown dataAcetification of fruit wines was feasible in the studied conditions and fruit vinegars acidity was within the required parameters.
“Acetification of fruit wines was feasible in the studied conditions and fruit vinegars acidity was within the required parameters.”
Quote in the paperSubstantial claim- Rests on an assumption: The required total acidity for vinegar is between 5 and 6% (m/v).
May combine two claims.
InterpretationreasoningAntioxidant activity values found in fruit vinegars were similar to the naturally occurring in the corresponding fruits, which can be due to the utilization of fruit concentrates.
“Moreover, it can be seen that antioxidant activity values found in fruit vinegars were similar to the naturally occurring in the corresponding fruits, which can be due to the utilization of fruit concentrates.”
Quote in the paperSubstantial claim- Rests on an assumption: Fruit concentrates retain the antioxidant functional properties of the corresponding fresh fruits.
May combine two claims.
InterpretationreasoningThe low ethanol-acetic acid conversion efficiency can be expected due to the system used for acetification, the method, and long fermentation times, leading to ethanol losses by evaporation.
“This low efficiency can be expected when taking into account the system used for acetification, the method and long fermentation times, leading to ethanol losses by evaporation.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductown dataAcetic fermentations were conducted in triplicate.
“Then 100 mL acetic fermentations were conducted in triplicate in Erlenmeyer flasks”
Quote in the paperNot a substantial claimMay combine two claims.
InterpretationreasoningMajor volatile compound losses in fruit vinegars can be related to dilution for acetification, evaporation due to long acetification time, and/or non-specific oxidations by acetic bacteria.
“Apart from the dilution for acetification, major volatile compound losses can also be related to evaporation due to the long acetification time and/or to non-specific oxidations performed by acetic bacteria.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductnone givenIndependent fermentation triplicates were analyzed for determination of experimental deviations.
“Independent fermentation triplicates were analyzed for determination of experimental deviations.”
Quote in the paperNot a substantial claimMay combine two claims.
InterpretationreasoningEsters, alcohols and monoterpenic alcohols content and diversity were overall lower, and minor volatile fatty acids content was higher in fruit vinegars, potentially caused by Acetobacter metabolism.
“Esters, alcohols and monoterpenic alcohols content and diversity were overall lower, and minor volatile fatty acids content was higher, potentially caused by previously discussed phenomena related to Acetobacter metabolism.”
Quote in the paperSubstantial claimMay combine two claims.
InterpretationreasoningInitial total acidity was similar for orange and cherry and higher than for banana and mango, due to the fruits' natural composition.
“Initial total acidity was similar for orange and cherry, higher than the one observed for banana and mango, due to fruits natural composition.”
Quote in the paperNot a substantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationEthyl ester hydrolysis has been previously correlated with active ethanol consumption during acetic acid bacteria metabolism.
“Ethyl ester hydrolysis phenomena has been previously correlated with active ethanol consumption during acetic acid bacteria metabolism (Callejo ´n et al. 2009).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Callejo ´n et al. 2009
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
PremisecitationAntioxidants present in fruits have been correlated with nutritional benefits due to their ability to scavenge and inhibit free radicals formed during oxidative metabolism.
“Antioxidants present in fruits have already been correlated with nutritional benefits, due to their ability to scavenge and inhibit free radicals formed during oxidative metabolism with harmful effects for human health (Gu ¨lc ¸in 2012).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Gu ¨lc ¸in 2012
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
The paper relies on this without support.
Fruit concentrates retain the antioxidant functional properties of the corresponding fresh fruits.
“The utilization of alternative fruits in their concentrated form, allowed the production of antioxidant enhanced vinegars, maintaining functionality and adding value to vinegar products.”
The paper relies on this without support.
The required total acidity for vinegar is between 5 and 6% (m/v).
“it was possible to produce vinegar from all fruit wines, with total acidities between 5 and 6% (m/v), as required.”
The paper relies on this without support.
The commercial cider vinegar used as comparator is representative of traditional cider vinegar.
“Overall, antioxidant activity in the reported fruit vinegars was between 8 and 40 folds higher than traditional cider vinegar.”
The paper relies on this without support.
The FRAP assay measures antioxidant activity relevant to the functional/nutritional potential of fruit vinegars.
“Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties.”
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Cejudo-Bastante, M. J., Durán, E., Castro, R., Rodríguez-Dodero, M. C., Natera, R., & García-Barroso, C. (2013) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2012.08.022 · Cited by 30 · see citing works
Kulkarni, R., Chidley, H., Deshpande, A., Schmidt, A., Pujari, K., Giri, A., Gershenzon, J., & Gupta, V. (2013) · SpringerPlus · doi:10.1186/2193-1801-2-494 · Cited by 17 · see citing works
Aroma compounds as markers of the changes in sherry wines subjected to biological ageing
MORENO, J. (2004) · Food Control · doi:10.1016/s0956-7135(04)00078-7 · Cited by 9
Identification of Character Impact Odorants of Different White Wine Varieties
Guth, H. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9608433
Flagged first, then by citations
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Cited by
Sorted by citations
Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars
Liu, Q., Tang, G.-Y., Zhao, C.-N., Gan, R.-Y., & Li, H.-B. (2019) · Antioxidants · doi:10.3390/antiox8040078 · Cited by 171 · see citing works
“Fruit vinegars have also been reported to possess several health benefits, such as suppressing obesity-induced oxidative stress [8], regulating lipid metabolism, and decreasing liver damage [9], which can be at least partly due to the antioxidant activity of fruit vinegars [10].”
BackgroundBiotechnological Processes in Fruit Vinegar Production
Luzón-Quintana, L. M., Castro, R., & Durán-Guerrero, E. (2021) · Foods · doi:10.3390/foods10050945 · Cited by 110 · see citing works
“described an insight of Acetobacter metabolism on aroma composition, but despite the transformations observed, fruit vinegars presented high contents of minor volatiles coherent with varietal aroma: monoterpenic alcohols for orange vinegar, C13-norisoprenoids and benzaldehyde for cherry vinegar, esters for banana vine…”
BackgroundÖzen, M., Özdemir, N., Ertekin Filiz, B., Budak, N. H., & Kök-Taş, T. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.125664 · Cited by 84 · see citing works
Özdemir, N., Pashazadeh, H., Zannou, O., & Koca, I. (2022) · LWT · doi:10.1016/j.lwt.2021.112716 · Cited by 80 · see citing works
Vinegar (acetic acid) intake on glucose metabolism: A narrative review
Santos, H. O., de Moraes, W. M. A. M., da Silva, G. A. R., Prestes, J., & Schoenfeld, B. J. (2019) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2019.05.008 · Cited by 79 · see citing works
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
Keșa, A.-L., Pop, C. R., Mudura, E., Salanță, L. C., Pasqualone, A., Dărab, C. P., Burja-Udrea, C., Zhao, H., & Coldea, T. E. (2021) · Plants · doi:10.3390/plants10112263 · Cited by 65 · see citing works
“Furthermore, monoterpenic alcohols are found in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar, and lactones in mango vinegar, indicating that fruit vinegars have different aroma profiles depending on the type of fruit used for the production [44].”
BackgroundChen, G.-L., Zheng, F.-J., Lin, B., Yang, Y.-X., Fang, X.-C., Verma, K. K., & Yang, L.-F. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1145862 · Cited by 54 · see citing works
Pashazadeh, H., Özdemir, N., Zannou, O., & Koca, İ. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101318 · Cited by 50 · see citing works
Ching, T.-K., Chin, W.-H., Ling, J. W. A., Lazim, A., Fazry, S., & Lim, S. J. (2018) · Sains Malaysiana · doi:10.17576/jsm-2018-4709-09 · Cited by 25 · see citing works
“Vinegar were also produced using tropical fruits, such as soursop (Ho et al. 2017b), pineapple (Akubor 2017; Mohamad et al. 2015), mango and banana (Coelho et al. 2017).”
Background(2020) · doi:10.3390/molecules25030621 · Cited by 31 · see citing works
Self-citationLeonés, A., Durán, E., Carbú, M., Cantoral, J. M., Barroso, C. G., & Castro, R. (2018) · LWT · doi:10.1016/j.lwt.2018.10.096 · Cited by 30 · see citing works
Hammouda, M. B., Mahfoudhi, A., Gharsallah, H., El‐Hatmi, H., Attia, H., & Azabou, S. (2021) · LWT · doi:10.1016/j.lwt.2021.112293 · Cited by 21 · see citing works
Chochevska, M., Seniceva, E. J., Veličkovskа, S. K., Naumova-Leţia, G., Mirčeski, V., Rocha, J. M., & Esatbeyoglu, T. (2021) · Microorganisms · doi:10.3390/microorganisms9091946 · Cited by 17 · see citing works
“It can also pass through the independent addition of selected yeast(s) and AAB(s) within time, as well as through the optimization of the amount of inoculum.”
BackgroundInfluentialManufacture and Antibacterial Characteristics of Eucommia ulmoides Leaves Vinegar
Jia, C.-F., Yu, W.-N., & Zhang, B.-L. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-019-00712-7 · Cited by 14 · see citing works
“Therefore, more and more attention is paid to the health benefits of vinegar, and different degrees of human and financial resources are invested to develop the health vinegar products (Eduardo et al., 2017; Kaur et al., 2011).”
BackgroundInfluentialLimongelli, R., Minervini, F., & Calasso, M. P. (2023) · LWT · doi:10.1016/j.lwt.2023.114687 · Cited by 15 · see citing works
Antoniewicz, J., Kochman, J., Jakubczyk, K., & Janda, K. (2021) · Molecules · doi:10.3390/molecules26247616 · Cited by 15 · see citing works
Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
Hosseini, E., Tsegay, Z. T., Smaoui, S., & Varzakas, T. H. (2025) · Foods · doi:10.3390/foods14040698 · Cited by 19 · see citing works
“Concerning the volatile compound composition in the vinegars found from diverse fruits, Coelho et al. [13] outlined the impact of Acetobacter metabolism on the aroma profile.”
González‐Domínguez, R., Sayago, A., & Fernández‐Recamales, Á. (2021) · Foods · doi:10.3390/foods10081830 · Cited by 14 · see citing works
Yong, G.-R., Gebru, Y. A., Kim, D.-W., Kim, D.-H., Han, H.-A., Kim, Y., & Kim, M.-K. (2019) · Foods · doi:10.3390/foods8120659 · Cited by 13 · see citing works
Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest
Núñez-Caraballo, A., García-García, J. D., Ilyina, A. D., Flores‐Gallegos, A. C., Michelena-Álvarez, L. G., Rodríguez-Cutiño, G., Martínez‐Hernández, J. L., & Aguilar, C. N. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815259-1.00002-1 · Cited by 12 · see citing works
Kahraman, H. A., Tutun, H., Muhammet Mükerrem, K. A. Y. A., Tutun, S., USLUER, M. S., Rugji, J., & Yurdakul, Ö. (2021) · Journal of Advances in VetBio Science and Techniques · doi:10.31797/vetbio.960155 · Cited by 10 · see citing works
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits
Chanivet, M., Durán, E., Rodríguez‐Dodero, M. D. C., Barroso, C. G., & Castro, R. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10843 · Cited by 11 · see citing works
Dong, L., Zhao, C. G., Zhang, F., Ma, Y., Song, C., Penttinen, P., Zhang, S., & Li, Z. (2022) · LWT · doi:10.1016/j.lwt.2022.114169 · Cited by 8 · see citing works
The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars
Padureanu, C., Maier, A., Pădureanu, V., Nedelcu, A., Lupu, M. I., & BĂDĂRĂU, C. L. (2022) · Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food Engineering · doi:10.31926/but.fwiafe.2022.15.64.1.11 · Cited by 9 · see citing works
“pressure regulation, digestive, antimicrobial, antidiabetic and lipid lowering effects) [6], [7], [15-18].”
BackgroundMicrobial technologies for acetic acid production using fruit waste
Tripathi, N. M., Prinsi, Sharma, D., Ranga, P., Aseri, G. K., & Singh, D. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-90590-9.00006-7 · Cited by 5 · see citing works
Vinegar from Anacardium othonianum Rizzini using submerged fermentation
Neves, G. A. D. R., Machado, A. R., Santana, J. F. D. S., da Costa, D. C., Filho, N. R. A., Viana, L. F., Silva, F. G., Spinosa, W. A., Júnior, M. S. S., & Caliari, M. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10916 · Cited by 5 · see citing works
Boeira, L. S., Cád, S. V., Bezerra, J. A., Benavente, C. T., Neta, M. T. S. L., Sandes, R. D. D., & Narain, N. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16429 · Cited by 5 · see citing works
Vinegar production from Theobroma grandiflorum SCHUM (cupuassu)
Pinheiro, A. P. G., Bücker, A., Cortez, A. C. A., Hallsworth, J. E., de Souza, J. V. B., & de Souza, É. S. (2021) · AIMS bioengineering · doi:10.3934/bioeng.2021022 · Cited by 4 · see citing works
Siqueira, A. E. B., da Silva, E. P., Santiago, E. D. S., Teixeira, É. T. L. B., Mesquita, J. D. A., de Cristo, P. F. R. F., de Ávila, M. C., Nascimento, E., Spinosa, W. A., & Sousa, D. D. A. (2021) · Ciência Rural · doi:10.1590/0103-8478cr20200638 · Cited by 6 · see citing works
Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends
Rudra, S. G., Singh, S., Harish, H., Bollinedi, H., Singh, K. N., Nain, L., Singh, S., & Awasthi, O. P. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15794 · Cited by 4 · see citing works
Segura‐Borrego, M. P., Ramírez, P., Ríos‐Reina, R., Morales, M. L., Callejón, R. M., & Gutiérrez, J. M. L. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17485 · Cited by 3 · see citing works
“…of fruit vinegars such as persimmon (Ubeda et al., 2011), strawberry (Ubeda et al., 2012), orange, mango, cherry (Cejudo-Bastante et al., 2016; Coelho et al., 2017) or blueberry (Da Silva Fonseca et al., 2018), as well as on commercial fruit aromatized vinegars (Cejudo-Bastante et al.,…”
Grape vinegars – characteristics, properties and safety of use
Antoniewicz, J., & Janda, K. (2021) · Medycyna Ogólna i Nauki o Zdrowiu · doi:10.26444/monz/140881 · Cited by 3 · see citing works
“Ma także silne właściwości antybakteryjne [22] i przeciwutleniające [23].”
Boonsupa, W. (2021) · Walailak Journal of Science and Technology (WJST) · doi:10.48048/wjst.2021.10402 · Cited by 2 · see citing works
“In a previous study, [25] founded the volatile compositions in mango vinegar which had antioxidant activity, such as Furaneol, Methionol, and Acetoin.”
BackgroundChandukishore, T., Patel, S. V., & Aishwarya, P. M. (2021) · INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH · doi:10.36106/ijar/5620535 · Cited by 1 · see citing works
Luca, L. D., Basile, G., Blaiotta, G., D’Auria, G., Calabrese, M., Ferranti, P., & Romano, R. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7201746
Gayathri, K. C., Somda, M. K., Pereira, G. V. D. M., Lokeshwari, B., Manigandan, M., & Saranraj, P. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13966-6.00008-7
Arifan, F., Januwardani, S., Fauzi, A. N., Sapatra, E. F., & Pradigdo, S. F. (2024) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1364/1/012064
“The research was carried out in a laboratory and consisted of 4 stages [12,13]: Stage I: Preparation of carica fruit extract through peeling and crushing processes, aiming to facilitate the separation of carica filtrate from the residue as raw material for vinegar production.”
MethodWild raspberries from Republic of North Macedonia as a valuable source for healing vinegars
Veličkovskа, S. K., Todevska, D., Ilieva, F., Chochevska, M., Seniceva, E. J., & Bauer, B. (2025) · Etnobotanika · doi:10.46793/etnbot25.109kv
Practices and introduction to the manufacturing of fermented beverages
Pereira, G. V. D. M., Wile, N., Pagnoncelli, M. G. B., Miranda, J. P. M., Rosário, F. M., de Souza, S. S., Jácome, L. A. P., & Soccol, C. R. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13966-6.00017-8
- Authors
- Coelho, E., Genisheva, Z., Oliveira, J. M., Teixeira, J. A., & Domingues, L.
- Affiliations
- University of Minho (PT)
- Venue
- Journal of Food Science and Technology
- Published
- 2017-09-23
- Volume
- 54
- Issue
- 12
- Pages
- 4112-4122
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC5643795
- OpenAlex
- W2756899023
- Semantic Scholar
- df29c52af18d427b772dac1a5f464a43a4de3731
- Cited by
- 40
- References
- 32
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 4 · 2023: 3 · 2022: 5 · 2021: 14 · 2020: 3 · 2019: 6 · 2018: 2
- FWCI
- 3.38
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
- Funders
- FruitVinegarDrink QREN Project (23209)
- Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN (NORTE-07-0124-FEDER-000028)
- QREN, FEDER and FCT Strategic Project Pest (OE/EQB/LA0023/2013)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- fruit vinegar, fruit concentrates, fruit wine, acetic acid fermentation, volatile compounds, volatile flavor compounds, antioxidant activity, norisoprenoids, lactones, functional foods
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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