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Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus).
Fernandes, Annayara C F; de Souza, Angélica C; Ramos, Cintia L; Pereira, Aline A; Schwan, Rosane F; Dias, Disney R.
Afiliação
  • Fernandes ACF; Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil.
  • de Souza AC; Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil.
  • Ramos CL; Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil.
  • Pereira AA; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil.
  • Schwan RF; Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil.
  • Dias DR; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil.
J Sci Food Agric ; 99(5): 2267-2274, 2019 Mar 30.
Article em En | MEDLINE | ID: mdl-30328118
BACKGROUND: To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) 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. The 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 the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Acético / Cactaceae / Physalis / Bebidas Alcoólicas / Antibacterianos / Antioxidantes Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Acético / Cactaceae / Physalis / Bebidas Alcoólicas / Antibacterianos / Antioxidantes Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido