Obtaining and characterization of mango vinegar by the Orleans acetylation method
| Autor(a) principal: | |
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| Data de Publicação: | 2020 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5593 |
Resumo: | The slow process to obtain fruit vinegar is based on low speed of acetylation, with good reproducibility in the laboratory and low expense. This study aimed to produce a mango vinegar by the method of slow acetylation or Orleans method. The acetic fermentation was carried with mango fermented with an alcohol content of 7% (v. v -1) and added 100 ml of strong vinegar unpasteurized as inoculum. The fermentation occurred for 28 days, samples were removed every seven days (0, 7, 14, 21 e 28). Vinegar presented volatile acid content of 3.23 ± 0.07 %, total acidity (4.21 ± 0.11 %), pH (3.28 ± 0.03), residual ethanol (0.95 ± 0.01 %), carotenoids (12.67 ± 1.14 mg. 100mL-1) and total phenolic compounds (31.80 ± 2.00 mg catechin. 100mL-1). The acid conversion was 0.799 ± 0.01 g. g-1 and the yield Gesammte Konzentration (GK) of 64.00 ± 5.04 %. The vinegar obtained showed significant levels of total carotenoids and phenolics. It was possible to obtain sleeve vinegar by slow acetylation process, however it is necessary the development of studies regarding acetylation method in order to increase the productivity and efficiency of the process as well as to minimize evaporative losses, decrease the chances of contamination and to increase the acetic acid content in obtaining vinegar according to recommended in the current Brazilian legislation. |
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Obtaining and characterization of mango vinegar by the Orleans acetylation methodObtención y caracterización de vinagre de mango por el método de acetificación de OrleansObtenção e caracterização de vinagre de manga pelo método de acetificação de OrleansAcetic acid bacteriaBiotechnologyPhenolicCompoundsFermentation.Bactéria ácido acéticasBiotecnologiaFenólicosCompostosFermentação.Bacterias del ácido acéticoBiotecnologiaFenólicos compuestosFermentación.The slow process to obtain fruit vinegar is based on low speed of acetylation, with good reproducibility in the laboratory and low expense. This study aimed to produce a mango vinegar by the method of slow acetylation or Orleans method. The acetic fermentation was carried with mango fermented with an alcohol content of 7% (v. v -1) and added 100 ml of strong vinegar unpasteurized as inoculum. The fermentation occurred for 28 days, samples were removed every seven days (0, 7, 14, 21 e 28). Vinegar presented volatile acid content of 3.23 ± 0.07 %, total acidity (4.21 ± 0.11 %), pH (3.28 ± 0.03), residual ethanol (0.95 ± 0.01 %), carotenoids (12.67 ± 1.14 mg. 100mL-1) and total phenolic compounds (31.80 ± 2.00 mg catechin. 100mL-1). The acid conversion was 0.799 ± 0.01 g. g-1 and the yield Gesammte Konzentration (GK) of 64.00 ± 5.04 %. The vinegar obtained showed significant levels of total carotenoids and phenolics. It was possible to obtain sleeve vinegar by slow acetylation process, however it is necessary the development of studies regarding acetylation method in order to increase the productivity and efficiency of the process as well as to minimize evaporative losses, decrease the chances of contamination and to increase the acetic acid content in obtaining vinegar according to recommended in the current Brazilian legislation.El lento proceso de obtención de vinagre de frutas se basa en la baja velocidad de acetificación, buena reproducibilidad en el laboratorio y bajo costo. El estudio tuvo como objetivo producir un vinagre de mango utilizando el método de acetificación o el método Orleans. La fermentación acética se realizó con mango fermentado que contenía alcohol al 7% y se añadió con 100 ml de vinagre fuerte no pasteurizado como inóculo. La fermentación tuvo lugar a lo largo de 28 días, las muestras se tomaron cada siete días (0, 7, 14, 21 y 28). El vinagre de mango mostró una acidez volátil de 3.23 ± 0.07 gL-1, acidez total 4.21 ± 0.11 gL-1, pH (3.28 ± 0.03), etanol residual 0.95 ± 0 .01 gL-1, carotenoides 12.67 ± 1.14 mg. 100 ml-1) y compuestos fenólicos totales (31,80 ± 2,00 mg catq. 100 ml-1). La conversión de ácido fue de 0.799 ± 0.01 g. g-1 y el rendimiento de Gesammte Konzentration (GK) de 64.00 ± 5.04%. El vinagre obtenido mostró niveles significativos de carotenoides y niveles fenólicos. Es posible obtener vinagre por el método de acetificación lenta, sin embargo, es necesario desarrollar estudios para aumentar la productividad, la eficiencia del proceso y aumentar el contenido de ácido acético.O processo lento de obtenção de vinagre de fruta é baseado em baixa velocidade de acetificação, boa reprodutibilidade em laboratório e baixo custo. O estudo objetivou produzir um vinagre de manga pelo método de acetificação ou método de Orleans. A fermentação acética foi conduzida com fermentado de manga contendo 7% de álcool e adicionado de 100mL de vinagre forte não pasteurizado como inóculo. A fermentação ocorreu por 28 dias, amostras foram retiradas a cada sete dias (0, 7, 14, 21 e 28). O vinagre de manga apresentou acidez volátil de 3,23 ± 0,07 g.L-1, acidez total 4,21±0,11 g.L-1, pH (3,28 ± 0,03), etanol residual 0,95 ± 0,01 g.L-1, carotenoides 12,67± 1,14 mg. 100mL-1) e compostos fenólicos totais (31,80 ± 2,00 mg catequina. 100mL-1). A conversão em ácido foi de 0,799± 0,01 g. g-1 e o rendimento Gesammte Konzentration (GK) de 64,00 ± 5,04%. O vinagre obtido apresentou níveis significativos níveis de carotenoides e fenólicos. É possível obter vinagre pelo método de acetificação lenta, entretanto é necessário o desenvolvimento de estudos para aumentar a produtividade, eficiência do processo e aumento do teor de ácido acético.Research, Society and Development2020-06-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/559310.33448/rsd-v9i8.5593Research, Society and Development; Vol. 9 No. 8; e127985593Research, Society and Development; Vol. 9 Núm. 8; e127985593Research, Society and Development; v. 9 n. 8; e1279855932525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5593/4579Copyright (c) 2020 Cosme Damião Barbosa, Elaine Cristina da Costa, Isabella Maciel Costa, Inayara Cristina Alves Lacerda, Evelyn de Souza Oliveira Lopesinfo:eu-repo/semantics/openAccessBarbosa, Cosme DamiãoCosta, Elaine Cristina daCosta, Isabella MacielLacerda, Inayara Cristina AlvesLopes, Evelyn de Souza Oliveira2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5593Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:04.032897Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Obtaining and characterization of mango vinegar by the Orleans acetylation method Obtención y caracterización de vinagre de mango por el método de acetificación de Orleans Obtenção e caracterização de vinagre de manga pelo método de acetificação de Orleans |
| title |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| spellingShingle |
Obtaining and characterization of mango vinegar by the Orleans acetylation method Barbosa, Cosme Damião Acetic acid bacteria Biotechnology Phenolic Compounds Fermentation. Bactéria ácido acéticas Biotecnologia Fenólicos Compostos Fermentação. Bacterias del ácido acético Biotecnologia Fenólicos compuestos Fermentación. |
| title_short |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| title_full |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| title_fullStr |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| title_full_unstemmed |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| title_sort |
Obtaining and characterization of mango vinegar by the Orleans acetylation method |
| author |
Barbosa, Cosme Damião |
| author_facet |
Barbosa, Cosme Damião Costa, Elaine Cristina da Costa, Isabella Maciel Lacerda, Inayara Cristina Alves Lopes, Evelyn de Souza Oliveira |
| author_role |
author |
| author2 |
Costa, Elaine Cristina da Costa, Isabella Maciel Lacerda, Inayara Cristina Alves Lopes, Evelyn de Souza Oliveira |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Barbosa, Cosme Damião Costa, Elaine Cristina da Costa, Isabella Maciel Lacerda, Inayara Cristina Alves Lopes, Evelyn de Souza Oliveira |
| dc.subject.por.fl_str_mv |
Acetic acid bacteria Biotechnology Phenolic Compounds Fermentation. Bactéria ácido acéticas Biotecnologia Fenólicos Compostos Fermentação. Bacterias del ácido acético Biotecnologia Fenólicos compuestos Fermentación. |
| topic |
Acetic acid bacteria Biotechnology Phenolic Compounds Fermentation. Bactéria ácido acéticas Biotecnologia Fenólicos Compostos Fermentação. Bacterias del ácido acético Biotecnologia Fenólicos compuestos Fermentación. |
| description |
The slow process to obtain fruit vinegar is based on low speed of acetylation, with good reproducibility in the laboratory and low expense. This study aimed to produce a mango vinegar by the method of slow acetylation or Orleans method. The acetic fermentation was carried with mango fermented with an alcohol content of 7% (v. v -1) and added 100 ml of strong vinegar unpasteurized as inoculum. The fermentation occurred for 28 days, samples were removed every seven days (0, 7, 14, 21 e 28). Vinegar presented volatile acid content of 3.23 ± 0.07 %, total acidity (4.21 ± 0.11 %), pH (3.28 ± 0.03), residual ethanol (0.95 ± 0.01 %), carotenoids (12.67 ± 1.14 mg. 100mL-1) and total phenolic compounds (31.80 ± 2.00 mg catechin. 100mL-1). The acid conversion was 0.799 ± 0.01 g. g-1 and the yield Gesammte Konzentration (GK) of 64.00 ± 5.04 %. The vinegar obtained showed significant levels of total carotenoids and phenolics. It was possible to obtain sleeve vinegar by slow acetylation process, however it is necessary the development of studies regarding acetylation method in order to increase the productivity and efficiency of the process as well as to minimize evaporative losses, decrease the chances of contamination and to increase the acetic acid content in obtaining vinegar according to recommended in the current Brazilian legislation. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-06-27 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/5593 10.33448/rsd-v9i8.5593 |
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https://rsdjournal.org/index.php/rsd/article/view/5593 |
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10.33448/rsd-v9i8.5593 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/5593/4579 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 8; e127985593 Research, Society and Development; Vol. 9 Núm. 8; e127985593 Research, Society and Development; v. 9 n. 8; e127985593 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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