Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)

• Published in: Journal of the science of food and agriculture 2019-03, Vol.99 (5), p.2267-2274
• Main Authors: Fernandes, Annayara C F, de Souza, Angélica C, Ramos, Cintia L, Pereira, Aline A, Schwan, Rosane F, Dias, Disney R
• Format: Article
• Language: English
• Subjects: Acetic acid; acetic acid bacteria; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; Antioxidants; Aroma; Consumers; E coli; Ethanol; Fermentation; fruit vinegar; Fruits; Gallic acid; Hylocereus; Listeria; Listeria monocytogenes; Organic chemistry; Phenolic compounds; Phenols; Physalis pubescens; Post-harvest decay; Salmonella; Sensory evaluation; Sensory properties; Sulfonic acid; Thiazoline; Vinegar; Wines
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9422

ABSTRACT 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