Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Glenda A. da Rocha Neves*, Adriana R. Machado, Jeisa F. Santana, Dayane C. da Costa, Nelson R. Antoniosi Filho, Leticia F. Viana, Fabiano G. Silva, Wilma A. Spinosa*, Manoel S. Soares Junior, Márcio Caliari

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

3 Citações (Scopus)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)2855-2862
Número de páginas8
RevistaJournal of the Science of Food and Agriculture
Volume101
Número de emissão7
DOIs
Estado da publicaçãoPublicado - mai. 2021
Publicado externamenteSim

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