Production and characterization of physalis vinegar

Brazilian Journal of Food Research

Mário Antônio Alves da Cunha¹  Raphael Coelli Ivanov¹  Edimir Andrade Pereira¹  Danniella Xavier¹ 

关键词: Fermented acetic;    Physalis;    Acetic acid;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

Physalis is a fruit rich in vitamins C and A, iron and phosphorus, alkaloids and flavonoids, and also has antioxidant properties. Its production on family-based farms can be a good option because of its simple cultivation and high market value. Although it has aroused great interest in consumers, there are no thorough studies on the applications of the fruit at the industrial level. Thus, in order to take technological advantage of the fruit in a product with higher added value, the production of physalis vinegar has been proposed in this paper. Initially, the juice of the fruit was subjected the alcoholic fermentation using the pure culture ofSacaromyces cerevisiae . The fermented alcohol was then subjected to acetic oxidation in a grapia (Brazilian ash) vinegar barrel, using acetic acid microflora isolated from colonial vinegar and the vinegar obtained had quality parameters adequate to the standards for Brazilian. Vinegar production from physalis could be a promising strategy for taking technological advantage of the fruit and helping to disseminate its cultivation in Brazil.  DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.18

【 授权许可】

Unknown