Distilled Vinegar Research Articles

PH-dependent virucidal effects of weak acids against pathogenic viruses

BackgroundWeak acids, such as acetic acid, show virucidal effects against viruses, and disinfectants are considered effective virucidal agents possibly because of their low pH, depending on the proton concentration. This study aimed to evaluate the efficacy of different weak acids (acetic, oxalic, and citric acids) and eligible vinegars under different pH conditions by comparing their inactivation efficacies against enveloped and non-enveloped viruses.MethodsAcetic, oxalic, and citric acids were adjusted to pH values of 2, 4 and 6, respectively. They were also diluted from 1 M to 0.001 M with distilled water. Enveloped influenza A virus (FulV) and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and non-enveloped feline calicivirus (FCV) were treated with adjusted weak acids for up to 30 min. These viruses were also reacted with white distilled vinegar (WDV) and grain-flavored distilled vinegar (GV) for up to 30 min. Infectious viral titers after the reactions were expressed as plaque-forming units per mL.ResultsAcetic acid showed virucidal effects against FulV at pH 4, whereas citric and oxalic acids did not. Acetic and citric acids inactivated SARS-CoV-2 at pH 2, whereas oxalic acid did not. All acids showed virucidal effects against FVC at pH 2; however, not at pH 4. The virucidal effects of the serially diluted weak acids were also reflected in the pH-dependent results. WDV and GV significantly reduced FulV titers after 1 min. SARS-CoV-2 was also susceptible to the virucidal effects of WDV and GV; however, the incubation period was extended to 30 min. In contrast, WDV and GV did not significantly inactivate FCV.ConclusionsThe inactivation efficacy of weak acids is different even under the same pH conditions, suggesting that the virucidal effect of weak acids is not simply determined by pH, but that additional factors may also influence these effects. Moreover, eligible vinegars, the main component of which is acetic acid, may be potential sanitizers for some enveloped viruses, such as FulV, in the domestic environment.

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Benzo[a]pyrene (BaP) is a polycyclic aromatic hydrocarbon (PAH) that has been found in barbecued meat products and has shown carcinogenic properties in humans. The purpose of this study was to investigate the effect of vinegar (fermented vinegars and distilled vinegar) on the generation of BaP in barbecued pork sausages. The results showed that fermented vinegars and distilled vinegar could significantly ( P < 0.05) inhibit the formation of BaP (26.8%–82.3%) in barbecued pork sausages. Furthermore, fermented vinegar could enhance the sensory evaluation of barbecued pork sausages(tenderness, flavor, juiciness and overall acceptability). Additionally, an intermediate of the Maillard reaction (hydroxymethylfurfural) (0.14–2.34 mg/kg), which is possibly associated with BaP generation, was inhibited because of the decrease in pH. The fermented vinegars, which were rich in phenols (1787.09–3089.60 mg GRE/L) and flavonoid (622.54–2167.97 mg RE/L) compounds, inhibited the formation of BaP by scavenging reactive oxide species (1,1-diphenyl-2-picrylhydrazine (DPPH) radical (85.50–96.73%) and hydroxy free radical (34.56–66.30%) scavenging activities) in pork sausages. Therefore, the vinegars inhibited the content of BaP in barbecued pork sausages by decreasing the pH and scavenging free radicals. In addition, ten phenolic compounds in sun vinegar were confirmed to be critical in inhibiting the content of BaP in barbecued pork sausages. This study provides a more affordable and feasible strategy for the inhibition of BaP in meat processing. • Vinegars inhibited the generation of BaP in barbecued pork sausages. • Variation of Maillard reactions played a vital role in this mechanism. • Fermented vinegars rich in phenolic compounds had better inhibition of BaP. • More polyphenol hydroxyl groups have better inhibition of BaP.

Effect of acetic acid inactivation of SARS-CoV-2.

Effective measures are needed to prevent the spread and infectivity of SARS-CoV-2 that causes COVID-19. Chemical inactivation may help to prevent the spread and transmission of this and other viruses. Hence, we tested the SARS-CoV-2 antiviral activity of acetic acid, the main component of vinegar, in vitro. Inactivation and binding assays suggest that acetic acid is virucidal. We found that 6% acetic acid, a concentration typically found in white distilled vinegar, effectively inactivated SARS-CoV-2 after 15-min incubation with a complete loss of replication of competent virus as measured by TCID50. Transmission electron microscopy further demonstrated that 6% acetic acid disrupts SARS-CoV-2 virion structure. In addition, 6% acetic acid significantly inhibits and disrupts the binding of SARS-CoV-2 spike protein binding to ACE2, the primary SARS-CoV-2 cell receptor, after contact with spike protein for 5, 10, 30 and 60 minutes incubation. Taken together, our findings demonstrate that acetic acid possesses inactivating activity against SARS-CoV-2 and may represent a safe alternative to commonly used chemical disinfectants to effectively control the spread of SARS-CoV-2.

Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography.

Based on surface electromyography (sEMG), a novel recognition method to distinguish six types of human primary taste sensations was developed, and the recognition accuracy was 74.46%. The sEMG signals were acquired under the stimuli of no taste substance, distilled vinegar, white granulated sugar, instant coffee powder, refined salt, and Ajinomoto. Then, signals were preprocessed with the following steps: sample augments, removal of trend items, high-pass filter, and adaptive power frequency notch. Signals were classified with random forest and the classifier gave a five-fold cross-validation accuracy of 74.46%, which manifested the feasibility of the recognition task. To further improve the model performance, we explored the impact of feature dimension, electrode distribution, and subject diversity. Accordingly, we provided an optimized feature combination that reduced the number of feature types from 21 to 4, a preferable selection of electrode positions that reduced the number of channels from 6 to 4, and an analysis of the relation between subject diversity and model performance. This study provides guidance for further research on taste sensation recognition with sEMG.

A STUDY TO ASSESS THE EFFECTIVENESS OF DISTILLED VINEGAR WASH OF URINARY DRAINAGE BAG ON THE LEVEL OF BACTERIURIA AMONG URINARY CATHETERIZED PATIENTS AT SHRI VINOBA BHAVE CIVIL HOSPITAL, SILVASSA. DNH.

Introduction: The majority of UTI is currently the most common healthcare associated infection.CAUTI accounts for more than 30% of all healthcare associated infection. Catheter associated UTI case an increased length of stay, morbidity and mortality of patients,in addition to increased bacterial resistance to antibiotic, leading to an increase in hospital and healthcare cost. Basic and specific practices to prevent bacteriuria and reducing rates of CAUTIs and Foleys catheter days. distilled vinegar wash its helpful to implement prevention methods for urinary catheterized patients. Aim: The aim of the study was evaluating the effectiveness of distilled vinegar wash of urinary drainage bag on the level of bacteriuria among urinary catheterized patients. Materials &amp; Methods: A Quasi Experimental Pre-test and Post-test only Design. Purposive convenient sample technique 60sample.30 experimental, 30 control group. Result: The analysis revealed that when comparing pretest and post test value of bacteuria, the calculated t value (10.81) was more than the table value (2.05) at the 0.05 level of significance. There will be a significant mean difference in the experimental pre-test and post-test level of bacteriuria among experimental group is accepted and the level of bacteriuria was increased in control group. While assessing the effectiveness of distilled vinegar wash for reduction of bacteuria, the calculated t-value (14) is more than the table value (2) at the 0.05 level of significance hence there will be a significant mean difference in the post-test level of bacteriuria among experimental group and control group is accepted. So distilled vinegar treatment is effective and there is no association between the level of bacteriuria among urinary catheterized patients and demographic variables such as age (1.7673), gender (0.0339), marital status (1.5584), educational status (3.7763 ), occupation (3.8996) at the 0.05 level of significance. Conclusion: The result highlighted distilled vinegar wash to be an effective method to decrease the bacteriuria level among the urinary catheterized patients.

Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is responsible for the current COVID-19 pandemic, remains infectious for hours to days on surfaces. As SARS-CoV-2 continues to infect millions of people worldwide, it is imperative that safe and effective disinfecting agents are identified to help prevent its spread. We found that white distilled vinegar and 5%, 6% acetic acid exhibited a virucidal effect against SARS-CoV-2 within a short period of contact. However, grain vinegar (4% acetic acid concentration) did not show the effect over the same contact time. The addition of 0.01% ethyl acetate enhanced the virucidal effect of the 4% acetic acid. This study is the first to indicate the virucidal effects of acetic acid and vinegar solutions on SARS-CoV-2, but we do not recommend consuming vinegar as a means of prevention or treatment.

Efficacy of Different Vinegars as Antifungal Agents Against Aspergillusniger

Natural sources have caught the scientist’s eye for the development of new active substances because of the side effects of chemically synthetic preservatives and their ultimate hazardous effects on human health. In the present study, three types of vinegars; white distilled vinegar, grape vinegar and apple cider have been used to test the antifungal activity against Aspergillus niger. For the isolation of the fungal strain, lemon was used. Microscopy was performed for identification of fungus followed by application of vinegars through agar well diffusion assay technique. All kinds of vinegar showed a significant size of zone of the inhibition against fungi. Among all these vinegars, apple cider showed the best effect against A. niger forming zone of inhibition of 0.7±0.05 mm. While, grape vinegar and white distilled vinegar forms a zone of inhibition of 0.3±0.05 mm and 0.45±0.05 mm respectively. The results showed that vinegars can be used as an alternative to synthetic antifungal agents in order to overcome the drawbacks because they have active components i.e. phenolics and flavonoids etc. which have antifungal and anti-oxidant properties.

Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing

Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt, and 0.43%(w/w) mustard). The oatmeal was used to partially replace soybean oil in the product at 3.61, 7.22, 10.82, 14.43, 18.04, and 21.65%(w/w). After preparation, fat content, protein content, apparent viscosity, and sensory acceptance of control and fat-reduced samples were evaluated. Fat replacing with oatmeal led to decreasing of fat content but increasing of protein content and apparent viscosity. At 21.65% fat replacement, there was 33.13% fat reduction compared to the control sample. In sensory evaluation by 30 untrained panelists, reduced-fat creamy salad dressing had the same or higher acceptance scores in appearance, color, texture, aftertaste, and overall acceptance. Oatmeal can be an alternative fat replacer in reduced-fat creamy salad dressing.

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Abstract We evaluated the combined effect of high pressure (HP) and vinegar addition on control of Clostridium perfringens and quality in emulsion-type pork sausages. Sausages were manufactured with different levels of commercial white distilled vinegar made with jasmine tea extract (0, 1, and 2%) and sodium nitrite (0.02%, control). The sausages except for sodium nitrite treatment were subjected to HP at 500 MPa (four cycles and each for 3 min). After storage, the combined treatment of HP and vinegar showed the lowest number of C. perfringens vegetative cells (4.8-log CFU/g reduction) among the all treatments. The combined treatment also inhibited the growth of C. perfringens spores for five weeks (stored at 4 °C for two weeks followed by at 20 °C for three weeks). Among all treatment combinations, the best pH, water-holding capacity and chewiness, were found with the HP-vinegar sausage. In addition, vinegar treatment inhibited the lipid oxidation of sausage throughout the storage. Use of HP and vinegar addition inhibited growth of C. perfringens without observed adverse effects on quality of the emulsion-type sausage. Industrial relevance Currently, the use of natural additives and novel processing technologies for replacing sodium nitrite in meat products is gaining attention owing to increase in consumer demand for nitrite-free and safe meat products. The study showed that the addition of 1% (w/v) of vinegar and pressure treatment at 500 MPa (four cycles and each for 3 min) can replace sodium nitrite to inhibit growth of C. perfringens in emulsion-type sausages.

Can a patient with celiac disease have distilled vinegar?

Celiac disease is an autoimmune disorder characterized by sensitivity to certain proteins found in wheat, rye, and barley. The proteins that are harmful to people with celiac disease are called prolamins. While all grains contain prolamins, not all prolamins are harmful to persons with celiac disease ( 1 Thompson R. Questionable foods and the gluten-free diet Survey of current recommendations. J Am Diet Assoc. 2000; 100 (Available at: http://www.adajournal.org/scripts/om.dll/serve?action=se.archDB&searchDBfor=art&artType=full&id=as0002822300001425. Accessed May 5, 2004): 463-465 Google Scholar ).

Effect of bamboo vinegar on regulation of germination and radicle growth of seed plants

Two kinds of bamboo vinegar from madake bamboo (Phyllostachys bambusoides) and moso bamboo (Phyllostachys pubescens) were prepared to analyze their components by gas chromatography (GC). The original vinegar, distilled vinegar, ether-extracted vinegar, and three fractions including acidic, neutral, and phenolic fractions separated from ether-extracted vinegar were diluted with distilled water 102 to 107 times. These diluted vinegar solutions were used to investigate the effect of bamboo vinegar on the germination and radicle growth of seed plants. High concentrations of all kinds of treated bamboo vinegars (e.g., 102 of original vinegar and 103 of ether-extracted vinegar) showed strong inhibition against germination of the seeds. However, an appropriate dilution of bamboo vinegar showed an obvious promotional effect on germination and radicle growth for the four kinds of tested seeds (lettuce, watercress, honewort, chrysanthemum).

Instillation of 3% Hydrogen Peroxide or Distilled Vinegar in Urethral Catheter Drainage Bag to Decrease Catheter-Associated Bacteriuria

Instillation of 3% Hydrogen Peroxide or Distilled Vinegar in Urethral Catheter Drainage Bag to Decrease Catheter-Associated Bacteriuria

Instillation of 3% hydrogen peroxide or distilled vinegar in urethral catheter drainage bag to decrease catheter-associated bacteriuria.

Patients with indwelling catheters acquire urinary tractinfections ata rate of 5% perday. After 30 days of catheterization, there is a 78% to 95% incidence of bacteriuria, despite the use of meticulous catheter care. Research studies on reducing the development of bacteriuria have focused on the propagation of bacteria within the catheter drainage bag. This research proposal sought to determine the effects of instillation of 3% hydrogen peroxide versus distilled vinegar in urethral catheter drainage bags to decrease bacteriuria in 20 long-term catheterized patients. Baseline urine cultures for control and test mediums showed no significant difference in rates of bacteriuria. However, urine cultures obtained at the 48-hour interval showed significant reduction in bacteriuria in urinary bags irrigated with vinegar The implications this study has for nursing practice include a needforfurther research using a larger number of subjects and a need for improvements in the design of the catheter drainage system.

Consumer vinegar test for determining calcium disintegration

A consumer test and standardized methods were compared for measuring the disintegration of calcium tablets, and the disintegration results were compared with results of dissolution testing to determine the ability of the consumer test of disintegration to predict bioavailability of calcium. Disintegration of 17 calcium supplement products, in tablet form, was studied in Simulated Gastric Fluid Test Solution, USP, without pepsin (GF), in distilled water, and in white distilled vinegar. For disintegration testing with GF and with distilled water, six tablets of each product were placed in an apparatus and immersed in the solution at 37 degrees C for 60 minutes. Six tablets of each product were tested in 200 mL of vinegar at room temperature for 30 minutes. Disintegration was determined by visual observation. Seven products were tested for dissolution in GF or water. Three samples of each product were tested at intervals over 120 minutes for calcium content. Results of testing with an ion-selective electrode were converted to milligrams and compared with the calcium content of the tablets (as claimed on the package label). The mean disintegration times of various calcium products in vinegar ranged from 1.8 to greater than 30 minutes. The mean time in distilled water and GF ranged from 1.6 to greater than 60 minutes and from 1.0 to greater than 60 minutes, respectively. Results were in agreement in 87% to 93% of cases between the consumer vinegar test and the standardized disintegration test methods, a significant correlation. No correlation was found between disintegration time and the extent of dissolution. The disintegration and dissolution of commercially available calcium tablets was highly variable.(ABSTRACT TRUNCATED AT 250 WORDS)

Volatile Components in the Vapors of Natural and Distilled Vinegars

SUMMARYVolatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty‐five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.

British Food Journal Volume 46 Issue 11 1944

British Food Journal Volume 46 Issue 11 1944

SOLUBILITY OF COLORED GLAZES IN ORGANIC ACIDS*

AbstractThe purpose of this study was to determine primarily which, if any, of the glazes tested constituted a health hazard because of lead or other toxic oxides which might be dissolved from them; and, secondarily, to develop suitable test procedures for future control work.A conference of representatives of the U. S. Potters Association, the Food and Drug Administration of the Department of Agriculture, and the National Bureau of Standards was held, and a series of accelerated and simulative service tests was outlined. These tests were made on specimens from six cooperating manufacturers.It was shown that the lead extracted by pouring either hot, distilled vinegar (5% acetic acid) or an 0.5% solution of citric acid in a cup and leaving it to cool in contact with the glaze for 1/2 hr. would be as much, or more, than the lead normally extracted by jams and fruit juices. With the same or a similar test procedure, a citric‐acid solution of 10% strength may be required to indicate how much lead might be taken up by lemonade or vinegar.The results also indicate that glazes of one color only, among those tested, constitute a probable health hazard. Two other glazes from one manufacturer, however, were found to be marginal, and a third may cause trouble if indicated corrective measures, such as a preliminary acid wash, should be neglected by the manufacturer.

Solubility of colored glazes in organic acids

The purpose of this study was to determine primarily which, if any, of the glazes tested constituted a health hazard because of lead or other toxic oxides which might be dissolved from them; and, secondarily, to develop suitable test procedures for future control work. A conference of representatives of the U. S. Potters Association, the Food and Drug Administration of the Department of Agriculture, and the National Bureau of Standards was held, and a series of accelerated and simulative service tests was outlined. These tests were made on specimens from six cooperating manufacturers. It was shown that the lead extracted by pouring either hot, distilled vinegar (5% acetic acid) or an 0.5% solution of citric acid in a cup and leaving it to cool in contact with the glaze for 1/2 hr. would be as much, or more, than the lead normally extracted by jams and fruit juices. With the same or a similar test procedure, a citric-acid solution of 10% strength may be required to indicate how much lead might be taken up by lemonade or vinegar. The results also indicate that glazes of one color only, among those tested, constitute a probable health hazard. Two other glazes from one manufacturer, however, were found to be marginal, and a third may cause trouble if indicated corrective measures, such as a preliminary acid wash, should be neglected by the manufacturer.

Committee on Foods

<h3>McCORMICK'S PREPARED MUSTARD</h3><h3>Manufacturer.—</h3> McCormick and Company, Inc., Baltimore. <h3>Description.—</h3> Prepared mustard manufactured from distilled vinegar, English and American yellow and brown mustard seeds, salt, sugar and spices. <h3>Manufacture.—</h3> The mustard seed is aged to develop flavor, cleaned, crushed, and mixed with spices, distilled vinegar, salt and sugar. The mix is ground and automatically bottled. <h3>Claims of Manufacturer.—</h3> Conforms to the United States Department of Agriculture definition and standard. <h3>LONG'S OX-HEART BRAND PEANUT BUTTER</h3><h3>Manufacturer.—</h3> Oswego Candy Works, Inc., Oswego, N. Y. <h3>Description.—</h3> Peanut butter seasoned with salt. <h3>Manufacture.—</h3> Selected peanuts are roasted, run through peanut blanchers to remove the embryo and red skin, again inspected, ground, salted to taste and sealed in jars. <h3>Calories.—</h3> 6.2 per gram; 176 per ounce. <h3>LIGHT CRUST FLOUR (BLEACHED)</h3><h3>Manufacture.—</h3> Burrus Mill &amp; Elevator Company, Fort Worth, Texas. <h3>Description.—</h3> A patent flour milled

Proposed Method for Detecting Adulteration of Cider Vinegar with Distilled Vinegar.

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTProposed Method for Detecting Adulteration of Cider Vinegar with Distilled Vinegar.S. L. CrawfordCite this: Ind. Eng. Chem. 1913, 5, 10, 845–847Publication Date (Print):October 1, 1913Publication History Published online1 May 2002Published inissue 1 October 1913https://doi.org/10.1021/ie50058a012RIGHTS & PERMISSIONSArticle Views31Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (350 KB) Get e-Alerts