Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models DOI Open Access
Beata Olas

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 26(1), P. 7 - 7

Published: Dec. 24, 2024

Fruits are excellent sources of substrate for various fermented products, including fruit vinegars, which typically produced by submerged fermentation. Some evidence suggests that vinegar consumption can alleviate certain disorders, hyperlipidemia, inflammation, and hyperglycemia. Fruit vinegars also have bacteriostatic antihypertensive actions. Recent studies suggest apple may offer benefits in treating insulin resistance, osteoporosis, neurological diseases such as Alzheimer’s disease; it support weight loss. animal human models considerably broadened our understanding the biological properties not only but oxymels, i.e., mixtures honey or sugar. This paper reviews current state knowledge regarding with a special emphasis on their chemical composition mechanisms behind activity pro-health potential. The multidirectional effects oxymels result from synergy different compounds, organic acids (mainly acetic acid), phenolic vitamins, minerals, fermentation products. However, more needed to understand interactions between all components, compounds acids. In addition, research is action. Although no serious side been noted date, further large sample sizes possible long-term oxymel use.

Language: Английский

Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis DOI Creative Commons
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska

et al.

Food & Function, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

The study aimed to evaluate the phytochemical profile (flavonoids, phenolic acids, caffeine, vitamin C, and acetic acid), in vitro antioxidant potential, total polyphenol flavonoid content, as well pH of eight green tea-based kombuchas.

Language: Английский

Citations

0
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development DOI Creative Commons
Yinggang Ge,

Yifei Wu,

Aihemaitijiang Aihaiti

et al.

Microorganisms, Journal Year: 2025, Volume and Issue: 13(3), P. 477 - 477

Published: Feb. 21, 2025

Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This possesses distinctive flavor profile and contains bioactive compounds. It typically produced using liquid fermentation technology. As consumer demand for the quality of has increased, precise control over compounds become crucial enhancing products. Vinegar numerous characteristic compounds, including esters, aldehydes, alcohols, organic acids. These unique flavors primarily result accumulation generated by different raw materials microorganisms during Specifically, yeast acetobacter promote formation distinct facilitating breakdown carbohydrates, amino acids, proteins in fruits, as well redox esterification reactions involving alcohols. paper reviews metabolic pathways acetic acid bacteria discusses key volatile that influence their potential relationships, providing theoretical support regulating quality.

Language: Английский

Citations

0
Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation DOI Creative Commons
Duygu Alp, Pelin Ertürkmen, Özcan Bulantekin

et al.

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)

Published: April 1, 2025

The parts of some pine species are a rich source bioactive compounds that can be used in various food products. current work, the physicochemical, bioactive, antimicrobial, sensory, and aromatic properties traditional vinegar produced from Anatolian Black Pine Cones different provinces Turkey were determined, as well cultivable microbial diversity metagenomic analysis. total phenolic content vinegars ranged 163.88 to 174.79 mg GAE/L. Antioxidant activity, measured via DPPH ABTS assays, varied among samples. CnB vinegar, made Burdur province cones, stood out for its compounds, including terpenes, acetic acid, ascorbic highest α-terpineol (3.13%). also exhibited strongest antimicrobial with largest inhibition zone (44.91 mm) against E. coli type A, while CnM showed lowest activity. Sensory evaluations favored balanced flavor, CnV was criticized excessive sharpness, deemed too mild. bacterial microbiome predominantly composed acid bacteria, an average concentration 7.36 log CFU/mL enumeration culturable microorganisms. dominant taxa at phyla level included Proteobacteria (72.296%), Firmicutes (22.062%), Bacteroidota (3.665%), followed by Acetobacteraceae (71.47%), Clostridia (13.187%), Bacilli (5.066%), Bacteroidetes C. negativicutes (3.737%) phylum level. fungal mainly represented Ascomycota (78.717%) Eukaryota Incertae sedis (15.840%). findings demonstrate cone employed multitude applications, preservation health promotion.

Language: Английский

Citations

0
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

1
The Role of Light in Enhancing the Nutritional and Antioxidant Qualities of Basil, Mint and Lemon Balm DOI Creative Commons
Karolina Jakubczyk,

Kinga Szymczykowska,

Klaudia Melkis

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3954 - 3954

Published: Dec. 7, 2024

Mint (

Language: Английский

Citations

0
Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models DOI Open Access
Beata Olas

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 26(1), P. 7 - 7

Published: Dec. 24, 2024

Fruits are excellent sources of substrate for various fermented products, including fruit vinegars, which typically produced by submerged fermentation. Some evidence suggests that vinegar consumption can alleviate certain disorders, hyperlipidemia, inflammation, and hyperglycemia. Fruit vinegars also have bacteriostatic antihypertensive actions. Recent studies suggest apple may offer benefits in treating insulin resistance, osteoporosis, neurological diseases such as Alzheimer’s disease; it support weight loss. animal human models considerably broadened our understanding the biological properties not only but oxymels, i.e., mixtures honey or sugar. This paper reviews current state knowledge regarding with a special emphasis on their chemical composition mechanisms behind activity pro-health potential. The multidirectional effects oxymels result from synergy different compounds, organic acids (mainly acetic acid), phenolic vitamins, minerals, fermentation products. However, more needed to understand interactions between all components, compounds acids. In addition, research is action. Although no serious side been noted date, further large sample sizes possible long-term oxymel use.

Language: Английский

Citations

0