A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar DOI Creative Commons
Catarina Marques, Elisete Correia, Alfredo Aires

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3384 - 3384

Published: Oct. 24, 2024

Wine vinegar, valued for its ancient origins and culinary versatility, has garnered scientific interest due to complex composition potential health benefits. This study aims explore the nutritional bioactive properties of different wine vinegars, focusing on their amino acid content, particularly tryptophan-derived molecules such as serotonin melatonin. White red port balsamic vinegar from Douro Rioja regions were analyzed using high-performance liquid chromatography solid-phase extraction (HPLC-SPE). The examined profiles presence melatonin across samples. analysis revealed significant acids, including arginine (found in sample 059 at 61.21 mmol/L), alanine (in a concentration 30.33 mmol/L 209), threonine (sample 336 presented highest concentration-71.47 which have been linked cardiovascular health, immune system support, mucosal regulation. content varied among types, with slower acetification prolonged aging reducing concentrations. Tryptophan was mainly found (30.54 mmol/L). These findings, influence community's understanding health-promoting production processes molecules, are great interest.

Language: Английский

Spatially structured microbial consortia and their role in food fermentations DOI Creative Commons

Sabine Michielsen,

Gabriel T. Vercelli, Otto X. Cordero

et al.

Current Opinion in Biotechnology, Journal Year: 2024, Volume and Issue: 87, P. 103102 - 103102

Published: March 11, 2024

Microbial consortia are important for the fermentation of foods. They bring combined functionalities to fermented product, but stability and product consistency fermentations with complex can be hard control. Some these consortia, such as water- milk-kefir kombucha, grow multispecies aggregates or biofilms, in which micro-organisms taking part a cascade spatially organized. The spatial organization impact what metabolic interactions realized ultimately affecting growth dynamics evolution microbes. A better understanding structured communities is interest from perspective microbial ecology biotechnology, used valorize energy-rich substrates, plant-based substrates side streams food industry.

Language: Английский

Citations

7
Estamaran date vinegar: chemical and microbial dynamics during fermentation DOI

Leila Nosratabadi,

Hamid Reza Kavousi, Reza Hajimohammadi‐Farimani

et al.

Brazilian Journal of Microbiology, Journal Year: 2024, Volume and Issue: 55(2), P. 1265 - 1277

Published: May 2, 2024

Language: Английский

Citations

4
Impact of Spatial Heterogeneity on Fermentation Characteristics of Cereal Vinegar: A Comparison of Manual and Mechanical Methods DOI Creative Commons
Ao Zhang, Jiao Wang,

Yaao Zhou

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117415 - 117415

Published: Jan. 1, 2025

Language: Английский

Citations

0
UNVEILING PORT WINE VINEGAR: A COMPREHENSIVE STUDY ON CHEMICAL AND SENSORY PROFILE DOI Creative Commons
Catarina Marques, João Mota, Alfredo Aires

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101160 - 101160

Published: March 1, 2025

Language: Английский

Citations

0
The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective DOI Creative Commons
Hong Zhu, Kehong Liang, Dazhou Zhu

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(5), P. 756 - 756

Published: Feb. 29, 2024

With a millennium-long history, traditional Chinese cereal vinegar (CCV) is significant part of China’s cultural heritage. The unique flavor CCV derived from the use and its bran as raw materials solid-state fermentation brewing technique. This paper systemically summarized recent research progress on aroma compounds in CCV, biochemical generation during process, association between sensory perception primary compounds. Furthermore, complete lexicon wheel prototype were constructed. study aims to lay foundation for future research, quality improvement, industrialization.

Language: Английский

Citations

3
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(4), P. 200 - 200

Published: April 8, 2024

This review critically examines the multifaceted role of acetic acid bacteria (AAB) in intricate production process port wine vinegar, particularly its transformative from wine. With emergence vinegar as a distinctive agricultural product 2018, producers have been faced with diverse array challenges, ranging reducing high alcohol content to preserving inherent sweetness. Through an exhaustive exploration fermentation processes and indispensable AAB, this meticulously elucidates complex biochemistry underlying formation, delving into nuanced interactions between microbial activity chemical composition. Furthermore, underscores importance sensory characteristics consumer perception derived production, providing invaluable insights these fermented products’ profiles marketability. In summary, study offers valuable evolution highlighting significance culinary contexts.

Language: Английский

Citations

3
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 421 - 421

Published: Aug. 14, 2024

Port wine vinegar, a product of the esteemed wine, is renowned for its intricate blend flavors and aromas, result complex microbial interactions. This study delves into fascinating world yeast acetic acid bacteria (AAB) interactions during fermentation, which significantly influence vinegar’s chemical composition sensory properties. We specifically investigate role yeasts in fermenting sugars ethanol, process that AAB then converts acid. The impact these on production secondary metabolites, such as gluconic acid, ketones, aldehydes, esters, contribute to unique profile, thoroughly examined. Advanced analytical techniques, including GC-MS e-nose technology, alongside evaluation, are employed assess effects. research underscores significance ethanol tolerance other challenges determining vinegar quality importance optimizing fermentation conditions sustainable practices. findings this underscore strain can enhance market appeal providing valuable insights industry. review also identifies exciting critical areas future research, inspiring further exploration proposing strategies advancing application culinary, health, industrial contexts.

Language: Английский

Citations

3
Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars DOI Creative Commons
Reyhan Selin Uysal

Fermentation, Journal Year: 2024, Volume and Issue: 10(9), P. 469 - 469

Published: Sept. 10, 2024

The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran are crafted from Sherry wines protected under the Denomination of Origin in Spain. aim this study was to (i) characterize physicochemical properties composition; (ii) investigate impact aging process on color properties, phenolics, volatile compounds, sensorial profiles; (iii) find a marker for tracing authenticity non-aged (Apto) aged vinegars. phenolic components were identified through LC-MS/MS, whereas compounds examined using GC-MS/MS technique. As progressed, decrease observed levels flavonol acids, with anthocyanin being undetectable samples. In Reserva variety, 2-methylbutyl acetate, acetic acid, ethanol emerged as predominant substances. presence oaklactone ethyl butanoate served substances authenticate Reserva. Additionally, alterations noted, marked by yellow content an increase red component depending aging. Furthermore, novel sensory descriptors, such vanilla, clove, woody, nutty notes, winy character samples prolonged

Language: Английский

Citations

1
Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity DOI Open Access
Wanhao Sun

Journal of Food Processing and Preservation, Journal Year: 2023, Volume and Issue: 2023, P. 1 - 14

Published: Dec. 7, 2023

Elderberry and vine tea, renowned for their wealth of bioactive constituents potent antioxidant prowess, hold remarkable promise within a wide array culinary contexts. This study presents pioneering advancement in the realm compound effervescent tablet formulation. Employing response surface design optimization, this work develops formulation comprising total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts 31.7%, ultra-micro tea powder 8.3%, stevioside 3.4%, PEG-6000 2.7%, mannitol 2.9%, PVP 1%. Under these carefully optimized conditions, resultant exhibits attributes including an average disintegration time 184.50 ± 4.65 s , foaming quantity id="M2"> 30.64 2.10 mg / g hardness measuring id="M3"> 54.59 3.41 N with weight uniformity well ±5%. Regarding efficacy, flavonoid content attains id="M4"> 76.79 3.76 RE/g, phenolic reaches id="M5"> 94.84 4.95 GAE . Moreover, id="M6"> E C 50 values scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), 2, 2 id="M7"> ′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined 0.4667 mg/mL, 0.9772 0.5014 respectively. investigation underscores performance satisfying stringent physicochemical standards, while also showcasing outstanding potency, paving way antioxidant-functional foods sustainable exploitation natural resources.

Language: Английский

Citations

2
Nutritional Requirements and Fermentation Condition for Acetic Acid Production From Agricultural Fruit Waste DOI
Yashini Selvanathan, Saleha Shamsudin, Norazwina Zainol

et al.

Chemical Engineering & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 23, 2024

Abstract Studies on agricultural fruit waste fermentation for acetic acid production have focused understanding its nutrient requirements. The present systematic literature review aimed to assess the potential and additional nutrients necessary optimised from waste. Fermentation conditions techniques employed alcoholic acetous stages were also evaluated establish their significant effects yield.

Language: Английский

Citations

0