Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis

Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber en...

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Bibliographic Details
Published in:Journal of food science and technology 2015-12, Vol.52 (12), p.7608-7624
Main Authors: Marrufo-Curtido, Almudena, Cejudo-Bastante, María Jesús, Rodríguez-Dodero, M. Carmen, Natera-Marín, Ramón, Castro-Mejías, Remedios, García-Barroso, Carmelo, Durán-Guerrero, Enrique
Format: Article
Language:English
Subjects:
Acids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citrus
Citrus fruits
coumaric acids
Dietary fiber
Disease prevention
Food preservation
Food Science
Fruits
ketones
lemons
Nutrition
Original
Original Article
Phenols
Polyphenols
Product development
sensory evaluation
Sensory perception
sensory properties
storage conditions
terpenoids
Vinegar
vinegars
volatile compounds
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Summary:Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber enhanced the phenolic and volatile profile of the resulted vinegars. Whereas lemon fiber contributed mostly to the enrichment of the polyphenolic composition, orange fiber was that which increased in a higher way the volatile composition of the vinegars. Moreover, the content of hydroxycinnamic acid derivatives and the majority of volatile compounds decreased as the dose of fiber increased. Furthermore, the judges preferred fiber-enriched vinegars, but in different quantities depending of the fiber source. This preference was mainly based on citric attribute, contributing several terpenes and ketones derived from them. The addition of citrus fiber to vinegar did not result in a marked storage-dependence.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-1908-y