Abstract
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics - including antioxidant activity - and sensorially accepted.
Highlights
Vinegar is a millenary food, appreciated by its consumers specially associated with salads, and applied in a wide variety of products (Ho et al, 2017)
This inoculum was composed by Acetobacter, Gluconobacter and Komagataeibacter, used in vinegar production due its ability to oxidize ethanol to acetic acid and high resistance to acetic acid released during fermentation (Gomes et al, 2018)
Summarizing, the fermentation interval depends mainly on the initial ethanol concentration, the aeration efficiency, and the bacterial lag phase; the oxygen supply failure in the cycle 1 and the conditions used in the study − aeration and stirring − must be taken into account
Summary
Vinegar is a millenary food, appreciated by its consumers specially associated with salads, and applied in a wide variety of products (Ho et al, 2017). In Brazil, the vinegar consumption reach 170 million L per year and 80% refers to ethanol vinegar. The presence of bioactives in vinegar and its mechanisms of action in health have been investigated. In this context, the regular consumption of vinegar contributes to some beneficial effects in digestion, appetite stimulation, antiobesity, antitumor, antioxidative, antimicrobial, recovery from exhaustion, lipid content, cardiovascular disease, regulating blood pressure, antidiabetic and therapeutic properties (Budak et al, 2014; Chou et al, 2015; Ho et al, 2017)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
