Production and characterization of acetic fermentation with different fruit peels

Detalhes bibliográficos
Autor(a) principal: Viroli, Sérgio Luis Melo
Data de Publicação: 2021
Outros Autores: Viroli, Sérgio Guimarães, Carvalho, Nelson Pereira, Bernardi, Delma Pereira da Silva, Coelho, Rachel Gomes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21878
Resumo: Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.
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spelling Production and characterization of acetic fermentation with different fruit peelsProducción y caracterización de fermentación acética con diferentes cáscaras de frutasProdução e caracterização da fermentação acética com diferentes cascas de frutasFamily farmingFruitReuseAgro-industrial waste.Agricultura familiarFrutaReutilizarResíduos agroindustriales.Agricultura familiarFrutaReusoResíduos agroindustriais.Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.La fermentación acética o vinagre es el producto obtenido a partir de mosto alcohólico fermentado, cereales o mezcla hidroalcohólica con una acidez volátil mínima de 4g/100m.L-1. El presente estudio produjo, caracterizó y correlacionó el extracto seco total con la densidad del producto acético fermentado producido a partir de cáscaras de piña y manzana. El proceso de fermentación utilizó cáscara de piña y manzana con medio de cultivo, solución hidroalcohólica al 10%, temperatura ambiente entre 28 ± 2°C y riego 4 (cuatro) veces al día, sin aireación durante 12 días. Se realizaron determinaciones fisicoquímicas de acidez volátil, densidad, extracto seco, pH y contenido de alcohol a 20°C. El análisis de varianza ANOVA y la prueba de Tukey al 5% identificaron diferencias entre los fermentados acéticos analizados. Las fermentaciones acéticas analizadas presentaron resultados dentro de lo establecido por la legislación brasileña. La relación entre las variables fisicoquímicas y la fermentación acética se estudió mediante el Análisis de Componentes Principales (PCA). Se encontró que, con 5 componentes, se explicaba más del 97,9% de la variabilidad de los datos. Hubo una correlación significativa entre el extracto seco y la densidad del vinagre. Los productos fermentados acéticos producidos tienen características fisicoquímicas similares a los producidos industrialmente, lo que los hace aptos para su consumo como vinagres comerciales.A fermentação acética ou vinagre é o produto obtido a partir de mosto alcoólico fermentado, cereais ou mistura hidroalcoólica com acidez volátil mínima de 4g /100m.L-1. O presente estudo produziu, caracterizou e correlacionou o extrato seco total com a densidade do fermentado acético produzido a partir das cascas de abacaxi e maçã. O processo de fermentação utilizou casca de abacaxi e maçã com meio de cultura, solução hidroalcoólica a 10%, temperatura ambiente entre 28 ± 2°C e irrigação 4 (quatro) vezes ao dia, sem aeração por 12 dias. Foram realizadas determinações físico-químicas de acidez volátil, densidade, extrato seco, pH e teor de álcool a 20°C. A análise de variância ANOVA e o teste de Tukey a 5% identificaram diferença entre os fermentados acéticos analisados. As fermentações acéticas analisadas apresentaram resultados dentro do estabelecido pela legislação brasileira. A relação entre as variáveis ​​físico-químicas e o fermentado acético foi estudada por Análise de Componentes Principais (PCA). Obteve-se que, com 5 componentes, mais de 97,9% da variabilidade dos dados foram explicados. Houve uma correlação significativa entre o extrato seco e a densidade do vinagre. Os fermentados acéticos produzidos possuem características físico-químicas semelhantes aos produzidos industrialmente, o que os torna adequados para consumo como vinagres comerciais.Research, Society and Development2021-10-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2187810.33448/rsd-v10i14.21878Research, Society and Development; Vol. 10 No. 14; e84101421878Research, Society and Development; Vol. 10 Núm. 14; e84101421878Research, Society and Development; v. 10 n. 14; e841014218782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21878/19368Copyright (c) 2021 Sérgio Luis Melo Viroli; Sérgio Guimarães Viroli; Nelson Pereira Carvalho; Delma Pereira da Silva Bernardi; Rachel Gomes Coelhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessViroli, Sérgio Luis Melo Viroli, Sérgio GuimarãesCarvalho, Nelson Pereira Bernardi, Delma Pereira da SilvaCoelho, Rachel Gomes 2021-12-04T11:48:39Zoai:ojs.pkp.sfu.ca:article/21878Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:12.130025Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production and characterization of acetic fermentation with different fruit peels
Producción y caracterización de fermentación acética con diferentes cáscaras de frutas
Produção e caracterização da fermentação acética com diferentes cascas de frutas
title Production and characterization of acetic fermentation with different fruit peels
spellingShingle Production and characterization of acetic fermentation with different fruit peels
Viroli, Sérgio Luis Melo
Family farming
Fruit
Reuse
Agro-industrial waste.
Agricultura familiar
Fruta
Reutilizar
Resíduos agroindustriales.
Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
title_short Production and characterization of acetic fermentation with different fruit peels
title_full Production and characterization of acetic fermentation with different fruit peels
title_fullStr Production and characterization of acetic fermentation with different fruit peels
title_full_unstemmed Production and characterization of acetic fermentation with different fruit peels
title_sort Production and characterization of acetic fermentation with different fruit peels
author Viroli, Sérgio Luis Melo
author_facet Viroli, Sérgio Luis Melo
Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Bernardi, Delma Pereira da Silva
Coelho, Rachel Gomes
author_role author
author2 Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Bernardi, Delma Pereira da Silva
Coelho, Rachel Gomes
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Viroli, Sérgio Luis Melo
Viroli, Sérgio Guimarães
Carvalho, Nelson Pereira
Bernardi, Delma Pereira da Silva
Coelho, Rachel Gomes
dc.subject.por.fl_str_mv Family farming
Fruit
Reuse
Agro-industrial waste.
Agricultura familiar
Fruta
Reutilizar
Resíduos agroindustriales.
Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
topic Family farming
Fruit
Reuse
Agro-industrial waste.
Agricultura familiar
Fruta
Reutilizar
Resíduos agroindustriales.
Agricultura familiar
Fruta
Reuso
Resíduos agroindustriais.
description Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-25
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/21878
10.33448/rsd-v10i14.21878
url https://rsdjournal.org/index.php/rsd/article/view/21878
identifier_str_mv 10.33448/rsd-v10i14.21878
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21878/19368
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. 14; e84101421878
Research, Society and Development; Vol. 10 Núm. 14; e84101421878
Research, Society and Development; v. 10 n. 14; e84101421878
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
_version_ 1797052790228385792

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