Characterization of artisanal vinegar produced with apple peel
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| 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/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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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 |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/17865 10.33448/rsd-v10i9.17865 |
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https://rsdjournal.org/index.php/rsd/article/view/17865 |
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10.33448/rsd-v10i9.17865 |
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por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/17865/15847 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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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. 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 |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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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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1797052787490553856 |