The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand
Keywords:Acetobacter pasteurianus, Antioxidant activity, Fermentation, Fruit vinegar, Wine
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.
L Solieri and P Giudici. Vinegars of the World. Springer Milan, Milano, Italia, 2009, p. 1-16.
T Xia, B Zhang, W Duan, J Zhang and M Wang. Nutrients and bioactive components from vinegar: A fermented and functional food. J. Funct. Foods. 2020; 64, 1-14.
I Ozturk, O Caliskan, F Tornuk, N Ozcan, H Yalcin, M Baslar and O Sagdic. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT - Food Sci. Tech. 2015; 63, 144-51.
M Ozen, N Ozdemir, BE Filiz, NH Budak and T Kok-Tas. Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities. Food Chem. 2020; 309, 125664.
W Boonsupa, K Malaporn, J Butlee, W Simma, P Butrobon, P Ponmueng, L Pathathanta and W Hompan. Study of chemical properties, sensory test and antioxidant activity of Tamarind wine. In: Proceedings of the Sakon Nakhon Rajabhat University International Conference, Sakon Nakhon, Thailand. 2015, p. ST38-ST43.
W Boonsupa, K Ponkun, J Kaewket, T Jandondang, K Nuntalit and K Buapat. Chemical property, antioxidant activity and sensory evaluation of fermented vinegar from 4 cantaloupe cultivars. J. Sci. Tech. Ubon Ratchathani Univ. 2017; 19, 187-96.
W Boonsupa. Chemical properties, antioxidant activities and sensory evaluation of mango vinegar. Int. J. Agr. Tech. 2019; 15, 229-40.
W Boonsupa. Chemical properties, antioxidant activities and sensory evaluation of berry vinegar. Walailak J. Sci. Tech. 2019; 16, 887-96.
W Boonsupa, K Thongdonpriang, T Pookchalee, P Phupadong, N Khodtip and N Sansom. Chemical property, antioxidant activity and sensory evaluation of fermented vinegar from 4 pineapple cultivars. UTK Res. J. 2017; 11, 26-38.
W Boonsupa, W Pimda, K Sreeninta, C Yodon, N Samorthong, B Bou-on and P Hemwiphat. Development of fermented Banana vinegar: Chemical characterization and antioxidant activity. J. Food Health Bioenviron. Sci. 2019; 12, 21-7.
W Boonsupa, S Chumchuere and M Chaovarat. Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation. Agr. Nat. Resour. 2019; 53, 298-305.
W Boonsupa, K Lamai, C Uthihong, S Teppalun, O Wanghin, P Srikaensai, R Suensiri and A Paitap. Chemical properties, antioxidant activity and sensory evaluation of fermented vinegar from 3 cultivars of pummelo. VRU Res. Dev. J. Sci. Tech. 2019; 14, 86-94.
S Bhat, R Akhtar and T Amin. An overview on the biological production of vinegar. Inter. J. Ferment. Foods. 2014; 3:139-55.
P Raspor and D Goranovic. Biotechnological applications of acetic acid bacteria. Crit. Rev. Biotechnol. 2008; 28, 101-24.
YS Rao and KM Mathew. Tamarind. Handbook of Herbs and Spices. Vol I. Woodhead Publishing Limited, New Dehli, India, 2012, p. 512-33.
P Perkins-Veazie, JC Beaulieu and M Siddiq. Watermelon in: Cantaloupe and Honeydew. Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging. John Wiley & Sons, New Jersey, USA, 2012, p. 549-68.
H Rymbai, M Srivastav, RR Sharm, CR Patel and AK Singh. Bio-active compounds in mango (Mangifera indica L.) and their roles in human health and plant defence: A review. J. Horticultural Sci. Biotechnol. 2015; 88, 367-79.
L Wang, X Sun, F Li, D Yu, X Liu, W Huang and J Zhan. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. J. Funct. Foods 2015; 18, 254-6.
V Chaudhary, V Kumar, S Vaishali, K Sing, R Kumar and V Kumar. Pineapple (Ananas cosmosus) product processing: A review. J. Pharmacognosy. Phytochem. 2019; 8, 4642-52.
A Pereira and M Maraschin. Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health. J. Ethnopharmacol. 2015; 160, 149-63.
MW Cheong, SQ Liu, W Zhou, P Curran and B Yu. Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice. Food Chem. 2012; 135, 2505-13.
W Boonsupa and K Kerdchan. Development of fermented prunus vinegar: Chemical characterization and antioxidant activity. Current Appl. Sci. Technol. 2021; 21, 75-84.
W Boonsupa, J Yadsom, C Kumkodsoon, P Papeso and P Sattawaho. Chemical quality, antioxidant activity and sensory evaluation of fermented vinegar from 4 tamarind cultivars (Srethong, phakaythong, srechompoo, and yakfakdab). RMUT J. Sci. Tech. 2015; 9, 224-33.
CW Ho, AM Lazim, S Fazry, UKHH Zaki and SJ Lim. Varieties, production, composition and health benefits of vinegars: A review. Food Chem. 2017; 221, 1621-30.
E Coelho, Z Genisheva, JM Oliveira, JA Teixeira and L Domingues. Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity. J. Food Sci. Technol. 2017; 54, 4112-22.
A Roda, L Lucini , F Torchio, R Dordoni, DM De Faveri and M Lambri. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste. Food Chem. 2017; 229, 734-42.
JY Lee, HD Cho, JH Jeong, MK Lee, YK Jeong, KH Shim and KI Seo. New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1cells and obese rat model. Food Chem. 2013; 141, 3241-9.
CS Johnston, S Quagliano and S White. Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes. J. Funct. Foods 2013; 5, 2007-11.
E Ok, GM Do, Y Lim, JE Park, YJ Park and O Kwon. Pomegranate vinegar attenuates adiposity in obese rats through coordinated control of AMPK signaling in the liver and adipose tissue. Lipids Health Dis. 2013, 12.
A Samad, A Azlan and A Ismail. Therapeutic effects of vinegar: A review. Curr. Opin. Food Sci. 2016, 8, 56-61.
How to Cite
Copyright (c) 2020 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.