Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Michel Da Silva Fonseca,Mário Antônio Alves Da Cunha,Gabrielle Cristina Calegari,Aneli De Melo Barbosa-Dekker,Vidiany Aparecida Queiroz Santos,Robert Frans Huibert Dekker

doi:10.1590/1981-6723.10117

Abstract

Abstract Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations of phenolic compounds (706.18 mg GAE/mL) and appreciable free radical scavenging ability against DPPH (161.42 µmol trolox equivalent/100 mL) and ABTS•+ (356.41 µmol trolox equivalent/100 mL), as well as ferric-ion reducing antioxidant capacity (1419.86 µmol FeSO4/100 mL). In sequence, vinegar was produced from the wine in wooden barrels using successive acetification cycles. The average acetic acid concentration found in the vinegars was 4.4 g/100 mL, and the average acetic acid yield and volumetric productivity were 52.69% and 0.38 g/(L.h), respectively. Appreciable polyphenolic compounds (681.87 to 847.98 µg GAE/mL) and anthocyanin (12.8 to 15.39 mg/L) contents were found and high antioxidant activity. In addition, the vinegars demonstrated antimicrobial ability against Bacillus subtilis and Salmonella enterica Typhimurium.

Highlights

Vinagres gourmet são ingredientes culinários versáteis, que despertam o interesse dos consumidores não só pelo sabor peculiar, mas também pelos benefícios à saúde
The flasks were shaken at 150 rpm for 30 min at 30 oC in a rotatory shaker, and the extracts separated from the pulp and skins by filtering and used in the analyses for total phenolic compounds, anthocyanins and antioxidant activity
The analytical protocols employed to evaluate the antioxidant capacities of the blueberries used in the present study showed the fruit was rich in antioxidants

Summary

Introduction

Vinagres gourmet são ingredientes culinários versáteis, que despertam o interesse dos consumidores não só pelo sabor peculiar, mas também pelos benefícios à saúde. Palavras-chave: Alimentos funcionais; Pequenos frutos; Oxidação acética; Vinho. Blueberries are still little known in Brazil, but the country has the potential to produce them, especially in the southeastern and southern regions. The southern region of Brazil has the best cultivation characteristics, such as the appropriate climate and soil types, which has made this region the country’s largest blueberry producer since cultivation began in 1980 (RODRIGUES et al, 2011)

Objectives

Methods

Conclusion