We have located links that may give you full text access.
Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus).
Journal of the Science of Food and Agriculture 2018 October 17
BACKGROUND: To reduce postharvest losses, the use of substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. This work aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus), and evaluate their sensorial characteristics, antimicrobial activities, total phenolic contents (TPC) and total antioxidant capacity (TAC) by DPPH and ABTS methods.
RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and Red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. Total phenolic content (TPC) of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers "like moderately" each vinegar, and citric aroma was noted in the physalis vinegar.
CONCLUSION: In this study, was developed vinegars with sensorial characteristics approved by consumers using fruit surpluses, adding value through a new product that makes use of a simple methodology, cheap and good yield. This article is protected by copyright. All rights reserved.
RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and Red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. Total phenolic content (TPC) of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers "like moderately" each vinegar, and citric aroma was noted in the physalis vinegar.
CONCLUSION: In this study, was developed vinegars with sensorial characteristics approved by consumers using fruit surpluses, adding value through a new product that makes use of a simple methodology, cheap and good yield. This article is protected by copyright. All rights reserved.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app