Abstract
Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food out of waste using lignocellulosic substrates is a modern biotechnological approach to enhance sustainability. The fermentation parameters for production of fermented vinegar from corncobs were optimized. The ethanolic fermentation was completed by Saccharomyces cerevisiae in 52 hours at 36℃ producing 3.16% (v/v) ethanol. The acetic acid fermentation was carried out by Acetobacter aceti in 48 hours at 34℃for producing vinegar having 3.91% (w/v) acetic acid. Total phenolic compound of corncob wine and vinegar was reported as 49 mg/100ml and 43 mg/100ml respectively. Total flavonoid content was determined to be about 12 mg/100ml of corncob wine and 9 mg/100ml of corncob vinegar. Corncob wine and vinegar showed highest antioxidant activity with 39% and 37.94% respectively. The structural change during the two step fermentation was also confirmed by scanning electron microscope (SEM). The Hunter color value of the corn cob vinegar was also evaluated. With the current trend of shifting to natural products, corncob vinegar with better health benefits and economic significance, certainly scores high above its synthetic counterpart.
Highlights
Vinegar, a weak form of acetic acid, is a versatile product that has been used in all corners of the world for over thousands of years as acidic seasoning by virtue of its physiological effects
The increase in acidity in the vinegar was mainly due to acetic acid and other organic acids like citric acid, tartaric acid, succinic acid, lactic acid and gluconic acid etc. in minor amounts produced by Acetobacter aceti during acetification process during the study of the Balsamic and other vinegars [13]
Corncob vinegar was produced and its quality characteristics along with phytochemical contents were monitored during fermentation
Summary
A weak form of acetic acid, is a versatile product that has been used in all corners of the world for over thousands of years as acidic seasoning by virtue of its physiological effects. Vinegar produced from different natural substrate have unique potential like plum vinegar have high antioxidant potential than red wine, black vinegar from brown rice have dihydrosinapic acid and rice shochu distilled vinegar shows strong LOOi-scavenging activity. Natural vinegar has long been used as a seasoning and preserving agent and is produced by a fermentation process from wine, apple juice, honey, rice, malted barley etc. Utilization of waste in wine and vinegar production would go a long way in contributing considerably to the economy of emerging natural vinegar market. In the present study, projecting corncob vinegar as a suitable method for waste utilization economically, needs research in screening of variety of corn, suitable yeast strain and standardization of fermentation methods. Total phenolic and flavonoid content and antioxidant (DPPH) properties of the Corncob wine and vinegar obtained were profiled along with structural feasibility for fermentation and acetification by Scanning Electron Microscope (SEM)
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