Characterization of artisanal vinegar produced with apple peel

Detalhes bibliográficos
Autor(a) principal: Viroli, Sérgio Luis Melo
Data de Publicação: 2021
Outros Autores: Viroli, Sérgio Guimarães, Carvalho, Nelson Pereira, Alves, Tiago Teixeira, Leite, Lucas Torres, Sousa, Yasmim Pereira, Bernardi, Delma Pereira da Silva, Araújo, Thainara Lima, Lança, Amanda Cristina, Silva, Fernando de Paula e
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17865
Resumo: Vinegar can be produced from any source of carbohydrate, fruit, starchy or sugary substrate through two successive fermentations, the alcoholic one carried out by yeasts and the acetic one by bacteria. The production of fruit vinegar as a way to use fruit by-products is an option widely used by the food industry. The present research produced and characterized a vinegar made from apple peel. The fermentation process used apple peel with culture medium, maceration through a 10% hydroalcoholic solution at a temperature between 27 ± 1 ° C with irrigation 3 (three) times a day, without aeration for 12 days. Physicochemical determinations of volatile acidity, pH and alcohol content at 20 °C were carried out. Analysis of variance ANOVA and Tukey's test at 5% identified differences between commercial apple cider vinegar and artisanal apple peel vinegar. The vinegar produced with apple peel presented results within the established by Brazilian legislation. The relationship between physicochemical variables and artisanal and industrial vinegars were studied by Principal Component Analysis (PCA). With 2 components, more than 99.98% of the explained variability was obtained. Vinegar produced with apple peel has the physical chemical parameters, acidity and alcohol content within the recommended by legislation, physical-chemical characteristics similar to those produced industrially and suitable for consumption as commercial vinegars.
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spelling Characterization of artisanal vinegar produced with apple peelCaracterización del vinagre artesanal elaborado con piel de manzanaCaracterização do vinagre artesanal produzido com casca de maçã Agricultura familiarFrutaReusoResíduos agroindustriais.Agricultura familiarFrutaReutilizarResiduos agroindustriales.Family farmingFruitReuseAgro-industrial waste.Vinegar can be produced from any source of carbohydrate, fruit, starchy or sugary substrate through two successive fermentations, the alcoholic one carried out by yeasts and the acetic one by bacteria. The production of fruit vinegar as a way to use fruit by-products is an option widely used by the food industry. The present research produced and characterized a vinegar made from apple peel. The fermentation process used apple peel with culture medium, maceration through a 10% hydroalcoholic solution at a temperature between 27 ± 1 ° C with irrigation 3 (three) times a day, without aeration for 12 days. Physicochemical determinations of volatile acidity, pH and alcohol content at 20 °C were carried out. Analysis of variance ANOVA and Tukey's test at 5% identified differences between commercial apple cider vinegar and artisanal apple peel vinegar. The vinegar produced with apple peel presented results within the established by Brazilian legislation. The relationship between physicochemical variables and artisanal and industrial vinegars were studied by Principal Component Analysis (PCA). With 2 components, more than 99.98% of the explained variability was obtained. Vinegar produced with apple peel has the physical chemical parameters, acidity and alcohol content within the recommended by legislation, physical-chemical characteristics similar to those produced industrially and suitable for consumption as commercial vinegars.El vinagre se puede producir a partir de cualquier fuente de carbohidratos, frutas, sustrato almidonado o azucarado a través de dos fermentaciones sucesivas, alcohólica por levadura y acética por bacterias. La elaboración de vinagre de frutas como forma de aprovechamiento de subproductos de frutas es una opción muy utilizada por la industria alimentaria. La presente investigación produjo y caracterizó un vinagre elaborado a partir de cáscara de manzana. El proceso de fermentación utilizó piel de manzana con medio de cultivo, maceración en solución hidroalcohólica al 10% a una temperatura entre 27 ± 1 ° C con riego 3 (tres) veces al día, sin aireación durante 12 días. Se realizaron determinaciones fisicoquímicas de acidez volátil, pH y contenido de alcohol a 20 ° C. El análisis de varianza ANOVA y la prueba de Tukey al 5% identificaron diferencias entre el vinagre de sidra de manzana comercial y el vinagre de cáscara de manzana hecho a mano. El vinagre elaborado con piel de manzana presentó resultados dentro de lo establecido por la legislación brasileña. La relación entre las variables físico-químicas y los vinagres artesanales e industriales se estudió mediante el Análisis de Componentes Principales (PCA). Con 2 componentes se obtuvo más del 99,98% de la variabilidad explicada. El vinagre elaborado con piel de manzana tiene parámetros físico-químicos, acidez y contenido alcohólico dentro de los recomendados por la ley, características físico-químicas similares a las producidas industrialmente y aptas para el consumo como vinagres comerciales.O vinagre pode produzido de qualquer fonte de carboidrato, frutas, substrato amiláceo ou açucarado através de duas fermentações sucessivas, a alcoólica realizada por meio de leveduras e a acética por bactéria. A produção de vinagres de frutas como forma de aproveitamento de subprodutos de frutas é uma opção amplamente utilizada pela indústria alimentícia. A presente pesquisa produziu e caracterizou um vinagre elaborado a partir das cascas de maçã. O processo de fermentação utilizou a casca de maçã com meio de cultura, maceração através da solução hidroalcóolica a 10% em temperatura entre 27 ± 1 ° C com irrigação 3 (três) vezes ao dia, sem aeração por 12 dias. Foram realizadas determinações físico-químicas de acidez volátil, pH e teor de álcool a 20 °C. A análise de variância ANOVA e o teste de Tukey a 5% identificaram diferença entre o vinagre de maçã comercial e o artesanal produzido com casca de maçã. O vinagre produzido com casca de maçã apresentou resultado dentro do estabelecido pela legislação brasileira. A relação entre as variáveis ​​físico-químicas e os vinagres artesanal e industrial foram estudadas pela Análise de Componentes Principais (PCA). Obteve-se, com 2 componentes, mais de 99,98% da variabilidade dos explicados. O vinagre produzido com casca de maçã possui os parâmetros físico químico acidez e teor alcoólico dentro do preconizado pela legislação, características físico-químicas semelhantes aos produzidos industrialmente e adequado para o consumo como vinagres comerciais.Research, Society and Development2021-07-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1786510.33448/rsd-v10i9.17865Research, Society and Development; Vol. 10 No. 9; e1110917865Research, Society and Development; Vol. 10 Núm. 9; e1110917865Research, Society and Development; v. 10 n. 9; e11109178652525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17865/15847Copyright (c) 2021 Sérgio Luis Melo Viroli; Sérgio Guimarães Viroli; Nelson Pereira Carvalho; Tiago Teixeira Alves; Lucas Torres Leite; Yasmim Pereira Sousa; Delma Pereira da Silva Bernardi; Thainara Lima Araújo; Amanda Cristina Lança; Fernando de Paula e Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessViroli, Sérgio Luis MeloViroli, Sérgio Guimarães Carvalho, Nelson Pereira Alves, Tiago Teixeira Leite, Lucas Torres Sousa, Yasmim Pereira Bernardi, Delma Pereira da Silva Araújo, Thainara Lima Lança, Amanda CristinaSilva, Fernando de Paula e 2021-09-12T14:28:06Zoai:ojs.pkp.sfu.ca:article/17865Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:07.814924Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Characterization of artisanal vinegar produced with apple peel
Caracterización del vinagre artesanal elaborado con piel de manzana
Caracterização do vinagre artesanal produzido com casca de maçã
title Characterization of artisanal vinegar produced with apple peel
spellingShingle Characterization of artisanal vinegar produced with apple peel
Viroli, Sérgio Luis Melo
Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
Agricultura familiar
Fruta
Reutilizar
Residuos agroindustriales.
Family farming
Fruit
Reuse
Agro-industrial waste.
title_short Characterization of artisanal vinegar produced with apple peel
title_full Characterization of artisanal vinegar produced with apple peel
title_fullStr Characterization of artisanal vinegar produced with apple peel
title_full_unstemmed Characterization of artisanal vinegar produced with apple peel
title_sort Characterization of artisanal vinegar produced with apple peel
author Viroli, Sérgio Luis Melo
author_facet Viroli, Sérgio Luis Melo
Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Alves, Tiago Teixeira
Leite, Lucas Torres
Sousa, Yasmim Pereira
Bernardi, Delma Pereira da Silva
Araújo, Thainara Lima
Lança, Amanda Cristina
Silva, Fernando de Paula e
author_role author
author2 Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Alves, Tiago Teixeira
Leite, Lucas Torres
Sousa, Yasmim Pereira
Bernardi, Delma Pereira da Silva
Araújo, Thainara Lima
Lança, Amanda Cristina
Silva, Fernando de Paula e
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Viroli, Sérgio Luis Melo
Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Alves, Tiago Teixeira
Leite, Lucas Torres
Sousa, Yasmim Pereira
Bernardi, Delma Pereira da Silva
Araújo, Thainara Lima
Lança, Amanda Cristina
Silva, Fernando de Paula e
dc.subject.por.fl_str_mv Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
Agricultura familiar
Fruta
Reutilizar
Residuos agroindustriales.
Family farming
Fruit
Reuse
Agro-industrial waste.
topic Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
Agricultura familiar
Fruta
Reutilizar
Residuos agroindustriales.
Family farming
Fruit
Reuse
Agro-industrial waste.
description Vinegar can be produced from any source of carbohydrate, fruit, starchy or sugary substrate through two successive fermentations, the alcoholic one carried out by yeasts and the acetic one by bacteria. The production of fruit vinegar as a way to use fruit by-products is an option widely used by the food industry. The present research produced and characterized a vinegar made from apple peel. The fermentation process used apple peel with culture medium, maceration through a 10% hydroalcoholic solution at a temperature between 27 ± 1 ° C with irrigation 3 (three) times a day, without aeration for 12 days. Physicochemical determinations of volatile acidity, pH and alcohol content at 20 °C were carried out. Analysis of variance ANOVA and Tukey's test at 5% identified differences between commercial apple cider vinegar and artisanal apple peel vinegar. The vinegar produced with apple peel presented results within the established by Brazilian legislation. The relationship between physicochemical variables and artisanal and industrial vinegars were studied by Principal Component Analysis (PCA). With 2 components, more than 99.98% of the explained variability was obtained. Vinegar produced with apple peel has the physical chemical parameters, acidity and alcohol content within the recommended by legislation, physical-chemical characteristics similar to those produced industrially and suitable for consumption as commercial vinegars.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17865
10.33448/rsd-v10i9.17865
url https://rsdjournal.org/index.php/rsd/article/view/17865
identifier_str_mv 10.33448/rsd-v10i9.17865
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17865/15847
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 9; e1110917865
Research, Society and Development; Vol. 10 Núm. 9; e1110917865
Research, Society and Development; v. 10 n. 9; e1110917865
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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