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Ji X. Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar. JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1134/s106193482212005x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Genzardi D, Greco G, Núñez-Carmona E, Sberveglieri V. Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22166247. [PMID: 36016008 PMCID: PMC9412311 DOI: 10.3390/s22166247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/15/2022] [Accepted: 08/15/2022] [Indexed: 05/08/2023]
Abstract
Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process. The first is an alcoholic fermentation, where the sugars are converted in ethanol and lower metabolites by the yeast action, generally Saccharomyces cerevisiae. This was performed through a technique that is expanding more and more, the so-called "pied de cuve". The second step is an acetic fermentation where acetic acid bacteria (AAB) action causes the conversion of ethanol into acetic acid. Overall, the aim of this research is to follow wine vinegar production step by step through the volatiloma analysis by metal oxide semiconductor MOX sensors developed by Nano Sensor Systems S.r.l. This work is based on wine vinegar monitored from the grape must to the formed vinegar. The monitoring lasted 4 months and the analyses were carried out with a new generation of Electronic Nose (EN) engineered by Nano Sensor Systems S.r.l., called Small Sensor Systems Plus (S3+), equipped with an array of six gas MOX sensors with different sensing layers each. In particular, real-time monitoring made it possible to follow and to differentiate each step of the vinegar production. The principal component analysis (PCA) method was the statistical multivariate analysis utilized to process the dataset obtained from the sensors. A closer look to PCA graphs affirms how the sensors were able to cluster the production steps in a chronologically correct manner.
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Affiliation(s)
- Dario Genzardi
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Giuseppe Greco
- Nano Sensor Systems S.r.l., (NASYS) Spin-Off University of Brescia, Via Camillo Brozzoni, 9, 25125 Brescia, BR, Italy
- Correspondence:
| | - Estefanía Núñez-Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Veronica Sberveglieri
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
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Plioni I, Bekatorou A, Terpou A, Mallouchos A, Plessas S, Koutinas AA, Katechaki E. Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria. Foods 2021; 10:foods10123133. [PMID: 34945684 PMCID: PMC8700812 DOI: 10.3390/foods10123133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/08/2021] [Accepted: 12/13/2021] [Indexed: 01/26/2023] Open
Abstract
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the acid-resistant Komagataeibacter europaeus), free (FC) and immobilized (IC) on a natural cellulosic carrier, are proposed using sweet wine made from the industrial finishing side-stream (FSS) of Corinthian currants as raw material. The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. The vinegars had an antioxidant capacity of 263.5 ± 8.4 and 277.1 ± 6.7 mg/L (as ascorbic acid) and phenolic content 333.1 ± 12.0 and 222.2 ± 2.9 mg/L (as gallic acid) (for FC and IC, respectively). They also had a rich volatilome (140 compounds identified by SPME GC-MS), with higher percentages of esters identified in vinegars made by IC. The results are encouraging for vinegar production with IC of a mixed A. aceti and K. europaeus culture.
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Affiliation(s)
- Iris Plioni
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
| | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
- Correspondence: ; Tel.: +30-2610962964
| | - Antonia Terpou
- Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, 34400 Athens, Greece;
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athanasios A Koutinas
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
| | - Eleftheria Katechaki
- Agricultural Cooperatives Union of Aeghion S. A., Korinthou 201, 25100 Aeghion, Greece;
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Optimization of Volatile Compounds Extraction from Industrial Celery ( Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods 2021; 10:foods10112664. [PMID: 34828944 PMCID: PMC8620065 DOI: 10.3390/foods10112664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.
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Biotechnological Processes in Fruit Vinegar Production. Foods 2021; 10:foods10050945. [PMID: 33925896 PMCID: PMC8145929 DOI: 10.3390/foods10050945] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/20/2021] [Accepted: 04/24/2021] [Indexed: 11/16/2022] Open
Abstract
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.
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Chen GL, Zheng FJ, Lin B, Lao SB, He J, Huang Z, Zeng Y, Sun J, Verma KK. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar. ACS OMEGA 2020; 5:30587-30595. [PMID: 33283107 PMCID: PMC7714267 DOI: 10.1021/acsomega.0c04524] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 11/04/2020] [Indexed: 05/05/2023]
Abstract
This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC-MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L-1), ferulic acid (0.060, 0.205, and 1.124 mg L-1), quinic acid (0.019, 0.074, and 0.031 mg L-1), chlorogenic acid (0.349, 1.635, and 1.217 mg L-1), apigenin (0.002, 0.099, and 0.004 mg L-1), kaempferol (0.003, 0.336, and 0.003 mg L-1), caffeic acid (-, 0.005, and 0.005 mg L-1), luteolin (0.003, 0.323, and 0.005 mg L-1), and p-coumaric acid (0.018, 0.015, and 0.027 mg L-1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.
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Affiliation(s)
- Gan-Lin Chen
- Institute
of Biotechnology, Guangxi Academy of Agricultural
Sciences, Nanning 530 007, Guangxi, China
| | - Feng-Jin Zheng
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Bo Lin
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Shui-Bing Lao
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jie He
- Institute
of Agro-Products Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Zhi Huang
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Yuan Zeng
- Guangxi
Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Jian Sun
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Krishan K. Verma
- Key
Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi),
Ministry of Agriculture and Rural Affairs/ Guangxi Key Laboratory
of Sugarcane Genetic Improvement/ Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
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Rodriguez LEG, Bail A, Castillo RO, Arízaga GGC. Removal and Extraction of Carboxylic Acids and Non-ionic Compounds with Simple Hydroxides and Layered Double Hydroxides. Curr Pharm Des 2020; 26:650-663. [PMID: 31878850 DOI: 10.2174/1381612826666191226103623] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 01/30/2023]
Abstract
Carboxylic acids are an important natural component as a final product or intermediates for syntheses. They are produced in plants, animals and also as products from biotechnological processes. This review presents the use of single hydroxide particles and layered double hydroxides as alternative adsorbents to remove carboxylic acids from liquid media. The proposal to use hydroxide particles is based on its affinity to adsorb or intercalate carboxylic acids. Besides, the change in properties of the adsorbate-sorbate product evinces that this intermediate can be used as a vehicle to transport and release carboxylic acids. Additional examples will also be presented to prove that layered hydroxides are capable of removing non-ionic compounds from wine, milk and tomato. The use of layered compounds to remove active ingredients could reduce the number of separations steps, costs and reduce or eliminate solvents, thus encouraging the design of industrial processes of separation using hydroxides particles.
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Affiliation(s)
- Luis E G Rodriguez
- Facultad de Ciencias Aplicadas a la Industria. Universidad de Camaguey "Ignacio Agramonte Loynaz". Circunvalacion Norte, km 5.5. C.P. 74650. Camaguey, Cuba
| | - Alesandro Bail
- Nucleo de Inovacao Industrial (NI2), Universidade Tecnologica Federal do Parana (UTFPR), CEP: 86812-460, Apucarana, Parana, Brazil
| | - Rodolfo O Castillo
- Departamento de Ingenieria Quimica, Universidad de Guadalajara, Marcelino Garcia Barragan 1421, C.P. 44430, Guadalajara, Jalisco, Mexico
| | - Gregorio G C Arízaga
- Departamento de Quimica, Universidad de Guadalajara, Marcelino Garcia Barragan 1421, C.P. 44430, Guadalajara, Jalisco, Mexico
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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels. Food Res Int 2020; 133:109165. [PMID: 32466925 DOI: 10.1016/j.foodres.2020.109165] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 01/19/2023]
Abstract
Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows: sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcohols, aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the "floral", "greasy" or "citric" categories and the highest value for the "sweet" category, whereas the US macerated vinegars presented the highest and lowest values for the "floral" and the "acid" categories, respectively. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 min. According to the results, ultrasound is a technology that could be employed to broaden the range of products manufactured by Sherry vinegar producers.
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Perestrelo R, Silva CL, Silva P, Medina S, Pereira R, Câmara JS. Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS. Microchem J 2019. [DOI: 10.1016/j.microc.2019.05.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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