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Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal
Open accessAbstract
The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral composition, and antimicrobial capacity against bacteria and yeasts were studied. Grape and apricot vinegar had the highest values of TAC (39.31±0.25, 34.10±1.44 DPPH µg Trolox/100 mL, respectively), while grape contained the highest TFC (35.73±3.86 mg catechin/100 mL) and raspberry and fresh fig, the highest TPC (55.40±1.1, 64.10±0.0 mg gallic acid/100 mL, respectively). Potassium, calcium and sodium were the most abundant minerals in the vinegars with dried fig standing out for its richness in potassium 1223.83±89.48 mg/L, calcium 17.70±1.31 mg/L, magnesium 2.39±0.24 mg/L, and zinc 4.33±0.17 mg/L. The enterobacteria Cronobacter sakazakii and Salmonella Typhimurium were the most tolerant (10.00±0.00-26.39±1.60 mm), while Pseudomonas aeruginosa was the most sensitive bacteria (26.36±3.61-40.17±2.72 mm) as well as Gram + (Staphylococcus aureus, Listeria innocua) (21,20±8,37-31.11±2.41 mm). The acetification processes resulted in vinegars with a good hygienic status, and levels of acetic acid (≥5%) complying with the legislation.
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“As fermentation progresses, sugars are continuously consumed, leading to a reduction in the total sugar content to below 6 °Brix, marking the end of alcoholic fermentation and the onset of acetic acid fermentation [70,71].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [71]
In the citing paper
“Prior to fermentation, sucrose is typically supplemented to achieve a total sugar content of over 15 °Brix in the fermentation medium, ensuring optimal energy metabolism for yeast and acetic acid bacteria.”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [71]
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Metadata
- Authors
- Silva, V., Mehrpour, G., Soares, V., Santo, D., Nunes, P., & Quintas, C.
- Affiliations
- University of Algarve (PT)
- Corresponding author
- Quintas, Célia
- Venue
- Future Foods
- Publisher
- Elsevier BV
- Published
- 2024-06
- Volume
- 9
- Pages
- 100337
- ISSN
- 2666-8335 (ISSN-L)
- OpenAlex
- W4393084889
- Cited by
- 13
- References
- 30
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 2
- FWCI
- 2.80
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Future Foods (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
- Funders
- Fundação para a Ciência e a Tecnologia (MED/UIDB/05183/2020)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- fruit vinegar, vinegar fermentation, agricultural waste valorization, figs, dried figs, grapes, raspberry, apricot, plum, total phenolic content, total flavonoid content, antioxidant capacity, mineral composition, antimicrobial activity, Cronobacter sakazakii, Salmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria innocua, acetic acid
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