The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

Wilawan  BOONSUPA

doi:10.48048/wjst.2021.10402

Authors

Wilawan BOONSUPA Department of Biology, Faculty of Science and Technology, Rajabhat Maha Sarakham University, Mahasarakham 44000, Thailand https://orcid.org/0000-0002-7975-8302

DOI:

https://doi.org/10.48048/wjst.2021.10402

Keywords:

Acetobacter pasteurianus, Antioxidant activity, Fermentation, Fruit vinegar, Wine

Abstract

Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques. This study reviews chemical fermentation process properties, bioactive compounds, and health benefits of fruit vinegars in Thailand. Chemical properties are the alcohol percentage and acetic acid percentage of vinegar. Bioactive compounds include antioxidant activity and total phenolic content, which have the role of antioxidative activity, blood pressure and glucose control, and anti-tumor. However, further studies are needed to find the new fruit raw materials to produce fruit vinegar which have more bioactive compound and more good taste.

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