Development of alcohol vinegars macerated with ACAI ( Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile

In this work, the Amazonian native acai fruit, a superfruit recognized worldwide, was used through a simple operation of maceration in alcohol vinegar to transform it into an attractive and functional product containing the acai natural colorant and its bioactive compounds. The variables studied …