Vinegar from Anacardium othonianum Rizzini using submerged fermentation.

Autor: da Rocha Neves GA; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Machado AR; Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal., Santana JF; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., da Costa DC; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Antoniosi Filho NR; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Viana LF; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., Silva FG; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., Spinosa WA; Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil., Soares Junior MS; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Caliari M; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2021 May; Vol. 101 (7), pp. 2855-2862. Date of Electronic Publication: 2020 Nov 19.
DOI: 10.1002/jsfa.10916
Abstrakt: Background: Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation.
Results: The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay.
Conclusions: The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
(© 2020 Society of Chemical Industry.)
Databáze: MEDLINE
Externí odkaz: