Sugarcane Vinegar Research Articles

Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking

Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking

Assessment of acid production efficiency and aroma volatile compounds by immobilized fermentation of different carriers on sugarcane original vinegar

Sugarcane original vinegar (SOV) is a healthy beverage worldwide. Almost all the countries or regions in the world have their own kinds of vinegar with special aromas and flavors, which come from the relative raw materials, microorganisms and production processes with vinegar. It is rich in phenolic substances, such as vanillin, coumarin, chlorogenic acid, caffeic acid, ferulic acid, p-coumaric acid, 10 types of luteolin in celery, cinnamic acid, and kaempferol, among which the vanillin, coumarin, chlorogenic and caffeic acids are relatively high (sugarcane original vinegar >5 mg/L, sugarcane vinegar drink >2 mg/L). This study assessed the influence of acetic acid fermentation from sodium alginate, corncobs and rice husk on SOV by immobilized fermentation processes. Volatile organic compounds were determined by solid-phase microextraction (SPME) and gas chromatography (GC-MS). During the first and second fermentation stages, the rice husk carrier enhanced the fermentation process at 24 h as compared to corncobs and sodium alginate. Fermentation with different immobilized carriers revealed 95–115 types of organic volatile compounds, with the relative content of each compound monitored through the area normalization method, representing 98% of the total peak area. The free fermented sugarcane vinegar has found 24 specific compounds. Fifty-seven aroma compounds were identified at different degrees by the ROAV method during fermentation with different immobilized carriers. The key flavor compound was isoamyl acetate and the modified flavor was phenylethyl alcohol. Isoamyl acetate was identified as significant aroma compound in SOV for the first time. Using plant sources as immobilized carriers to ferment fruit vinegar can effectively improve the aroma and acid production efficiency of vinegar. This study enriched the knowledge of the compounds and flavors of SOV and assisted in upgrading the production quality of vinegar.

Sirka: An alternative to the formalin fixative.

Formalin fixation is the most essential step of routine histopathology practice. During the last few years, various fixatives have been developed for use in histopathology practice as an alternative to formalin, to overcome its side effects on health. Here we have demonstrated an interesting and novel idea of using sirka or sugar cane vinegar as an alternative to the formalin with the adequate result.

Standardization of Wood Apple (Limonia acidissima) Pickle

The present investigation was carried out with title “Standardization of wood apple (Limonia acidissima) Pickle” at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2022. The experiment was conducted in Completely Randomized Design (CRD). Under this experiment, overall 8 treatment was taken T0 (Wood apple (control), T1 (Wood apple + Ginger + Jaggery), T2 (Wood apple + Ginger + White Vinegar), T3 (Wood apple + Ginger + Jamun vinegar), T4 (Wood apple + Ginger + Sugar cane vinegar), T5 (Wood apple + Ginger + green chilly), T6 (Wood apple + Ginger + Honey), T7 (Wood apple + Ginger + Lemon) and 3 replications in physio-chemical analysis & organoleptic properties test and cost of formulation of wood apple pickle. The pickle samples were stored at ambient temperature (28 ± 5 °C) for 60 days. On the basis of results obtained during the present investigation T5 (Wood apple + Ginger + green chilly) was found superior in terms of wood apple pickle on physio-chemical properties and quality for pH and organoleptic test viz. Color and Appearance, texture, taste followed by T2 (Wood apple + Ginger + White Vinegar) that was found to be superior in terms of wood apple picke on physio-chemical properties and quality for T.S.S. and organoleptic test viz. overall acceptability. Score of Colour and Appearance, Aroma, Taste, Texture, Overall acceptability of wood apple picke was found to be better at cold temperature than at room temperature. The maximum Benefit cost ratio (1.36) was found for T5 (Wood apple + Ginger + green chilly).

Preparation, production and characteristics of sugarcane vinegar

Sugarcane is one of the main crops worldwide, and it has an important impact on environmental issues. Sugarcane is used in daily routine life in many ways like as vinegar, jiggery, juices etc. In India sugarcane crop is best cultivated in the west U.P. Sugarcane original vinegar drink with high nutritional quality was produced from fresh sugarcane juice using the yeast culture and acetic acid bacteria by fermentation techniques such as submerged alcoholic fermentation followed by acetic fermentation at room temperature. Refined sugarcane is the primary product of sugarcane juice, during its processing, various other valuable products are also obtained in an unrefined form such as brown sugar, molasses, jaggery and vinegar. Sugarcane juice is widely used in the treatment of jaundice, hemorrhage, dysuria, and other urinary disease. Nowadays sugarcane vinegar is also used in Indian kitchens commonly in pickles, salads, etc. Vinegar is extremely useful for human health including antimicrobial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, and prevention of cardiovascular disease. Phenolic acid in vinegar can scavenge superoxide anion and free radicals in vivo resulting in a potent antioxidant activity.

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar.

Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories. Vinegar is the product of acetic acid fermentation of dilute alcoholic solutions, manufactured by a two-step process. The first step is the production of ethanol from a carbohydrate source such as glucose, which is carried out by yeasts. The second step is the oxidation of ethanol to acetic acid, which is carried out by acetic acid bacteria. Acetic acid bacteria are not only producers of certain foods and drinks, such as vinegar, but they can also spoil other products such as wine, beer, soft drinks, and fruits. Various renewable substrates are used for the efficient biological production of acetic acid, including agro and food, dairy, and kitchen wastes. Numerous reports on the health advantages associated with vinegar ingredients have been presented. Fresh sugarcane juice was fermented with wine yeast and LB acetate bacteria to develop a high-quality original sugarcane vinegar beverage. To facilitate the current study, the bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data. The present review article will help scientists discern the dynamic era of vinegar research and highlight areas for future research.

Antimicrobial Activity of Sugarcane Vinegar with Eatables Against Selected Food Borne Pathogens

Antimicrobial Activity of Sugarcane Vinegar with Eatables Against Selected Food Borne Pathogens

The Effects of In-Ovo Dipping of Sugarcane Vinegar on Hatching Weight, Hemato-Biochemical Profile and Subsequent Performance of Newly-Hatched Ducklings during Initial Rearing Phase

The Effects of In-Ovo Dipping of Sugarcane Vinegar on Hatching Weight, Hemato-Biochemical Profile and Subsequent Performance of Newly-Hatched Ducklings during Initial Rearing Phase

Effect of in Ovo Dipping of Sugarcane Vinegar on Hatchability and Day Old Ducklings Quality

Effect of in Ovo Dipping of Sugarcane Vinegar on Hatchability and Day Old Ducklings Quality

Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar.

This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (GC–MS). The complete fermentation process of sugarcane lasted nine days, and production of vinegar of up to 3.04% (w/v), total acids, and 4.1° alcoholicity was accomplished. Various phenolic compounds of sugarcane juice (non-sterilized) and those of alcoholic and acetic acid fermentation were obtained after nine days of fermentation. These were benzoic acid (2.024, 1.002, and 1.027 mg L–1), ferulic acid (0.060, 0.205, and 1.124 mg L–1), quinic acid (0.019, 0.074, and 0.031 mg L–1), chlorogenic acid (0.349, 1.635, and 1.217 mg L–1), apigenin (0.002, 0.099, and 0.004 mg L–1), kaempferol (0.003, 0.336, and 0.003 mg L–1), caffeic acid (−, 0.005, and 0.005 mg L–1), luteolin (0.003, 0.323, and 0.005 mg L–1), and p-coumaric acid (0.018, 0.015, and 0.027 mg L–1). Forty-five volatile organic compounds were also identified. The sugarcane juice can be commercialized as an alternative to wine as it presents characteristics of an alcoholic fermented beverage.

Physico‐chemical and nutritional studies on vinegar dips for shelf life extension ofAgaricus bisporus

Preservation in vinegar extends the storage of many food commodities. Since, Agaricus bisporus, an extensively cultivated mushroom is perishable, it demands for postharvest processing to improve its marketability. The present study deals with preparing different dipping solutions using synthetic and natural vinegar for button mushrooms’ storage @ 4.5% and 5% acidity with addition of sugar and black pepper. Physico-chemical and nutritional studies were carried out on both vinegar types for 6 months at room temperature. It was observed that color, texture, moisture, and pH ranges superior for 4.5% acidity of vinegar. Polyphenol oxidase and antioxidant activity, vitamins (niacin, thiamine), and nutrients (protein, carbohydrates, fats, free amino acids, and fibers) showed minimum changes during storage of 4.5% natural vinegar dip up to 4 months. The study, thus, proposed this preservation method to give better storage stability to mushroom dips for 4 months at room temperature when unopened while 1 month when opened. Practical applications Present study provides preservation method for long-term storage of Agaricus bisporus. This commonly available button mushroom is perishable in nature due to loss of evaporation and no cuticle and thus, demands for postharvest processing to improve its marketability. Vinegar dips preparation, both natural, and synthetic, thus, will help to reduce the postharvest losses and increase the shelf life stability of button mushrooms to be used all round a year. Moreover, addition of salt, black pepper, and sugar would enhance flavor attributes and sugarcane vinegar would add to the nutritional attributes improving the overall quality of the final product.

Effects of Vinegars on the Growth Performance of Black Tiger Post Larvae Shrimp, Penaeus monodon

This study aimed to investigate the effect of acidifying the diet of black tiger shrimp Penaeus monodon on its growth and feed efficiency by supplementing coconut sap vinegar CSV) or sugar cane vinegar (SCV) or their 1:1 combination. Three hundred and sixty post larva shrimps (average initial weight of 0.01g) were randomly distributed into 12 50-L plastic containers. Four experimental diets, namely, control diet, 2% CSV, 2% SCV and 2% CSV+SCV were fed to groups of shrimps. After 90 days, all shrimps fed with diets containing vinegar exhibited significantly higher final average body weight (FABW), weight gain (WG), feed intake, specific growth rate (SGR), and better feed conversion ratio (FCR) than those fed the control diet. Attractability tests showed that the CSV and CSV+SCV diets attracted significantly the highest percentage of shrimps after 10 min of feed placement. Survival rate was not significantly different among the treatments. In conclusion, the results demonstrated that the vinegars tested could be used as growth enhancers in shrimp and that the combination of coconut sap and sugar cane vinegars supplemented to the diet resulted in the best growth and feed efficiency as well as attracted the most percentage of shrimps.

Laboratory evaluation of trap color and vinegar, yeast and fruit juice lure combinations for monitoring of Zaprionus indianus (Diptera: Drosophilidae)

Zaprionus indianus Gupta (Diptera: Drosophilidae) is a successful invasive drosophilid that is currently impacting fig production in Mexico and Brazil. Very few studies have examined the improvement of trapping strategies for this pest. Here, we compared visual responses of Z. indianus to different colors and olfactory cues. Orange and brown colored traps were among the most attractive in choice and no-choice tests, with violet and white being the least attractive colors. Orange traps with brown circles around the access holes were more attractive than uniformly orange traps. Apple cider vinegar was significantly more attractive to adults than sugar cane vinegar or grape juice but was not significantly more attractive than white wine and red wine vinegars. Captures of Z. indianus in apple cider vinegar-baited traps were not improved by the addition of grape, pineapple or apple juices, or when compared against a sucrose solution or grape juice fermented with Saccharomyces cerevisiae, or grape juice fermented with Candida tropicalis. Pairwise comparisons of Z. indianus attraction to S. cerevisiae and C. tropicalis indicated a high dependence on the growth media used. Orange traps with brown circles baited with apple cider vinegar may prove useful for monitoring this pest under field conditions.

Effects of Vinegars and Sodium Acetate on the Growth Performance of Pacific White Shrimp, Penaeus vannamei

Vinegars and their salts have the potential to act as growth promoters and prophylactics against bacterial pathogens. This study aims to evaluate the effects of various vinegars and sodium acetate on the growth performance of white shrimp Penaeus vannamei. Groups of shrimps were fed diets containing 2% of either apple cider vinegar (ACV), coconut sap vinegar (CSV), sugar cane vinegar (CaV), or sodium acetate, and a diet with no vinegar (i.e. a control diet). Total acidity data of the diet showed that only the sodium acetate diet resulted in the highest total acidity after 60 min immersion in salt water (20 ppt). Attractability tests using customized repartitioned aquaria showed that the CSV diet attracted the highest significant percentage of shrimps after 10 min of feed placement in the feeding chamber. In the feeding trial that lasted for 60 days, results showed that the ACV and CSV groups of shrimps consumed significantly more feed than the other groups. All vinegar groups exhibited significantly higher final average body weight, weight gain, and specific growth, rate than either the control or sodium acetate group. The CSV group exhibited the significantly best feed conversion ratio and protein efficiency ratio. Survival was statistically similar among all groups. Conclusion: the CSV group exhibited the significantly best growth performance and efficiency while both the control and sodium acetate groups exhibited the poorest.

Upscaled Production of Sugarcane Vinegar by Adsorbed Cells of Acetobacter aceti Under Semi-Continuous Fermentation Conditions

Natural vinegar is a food supplement, tonic and nutraceutical produced by twin fermentation of sugar to acetic acid via ethanol. The fermentation of sugarcane juice carried out with Saccharomyces cerevisiae MTCC 11815 produced 9.11 % (v/v) of ethanol with a fermentation efficiency of 89.8 % in 72 h. Statistical optimization of acetic acid fermentation revealed that immobilized cells of Acetobacter aceti (grown in 2 g/L DAHP supplemented jaggery solution) adsorbed on 15-mm-sized Melona grandis wood shavings for 15 h had the highest adsorption rate (66.6 %) followed by Tectona grandis (44.4 %) and Castania sativa (21.4 %) with maximum viable count of 12.76 × 107 and 6.0 × 107 cfu/g in absence or presence of substrate, respectively. A 1L plastic fermenter packed up to half of its length produced sugarcane vinegar with 5.0 % (w/v) volatile acidity in 6 days. These optimized conditions scaled to 5 L in PVC column reactors and 50 L plastic fermenter produced 7.0 % (w/v) and 4.0 % (w/v) volatile acidity in 6–7 days and 7–10 days, respectively. The sugarcane vinegar had a mean sensory score of 8.61 ± 0.52 in comparison to commercial brands with sensory scores of 7.22 ± 0.76 and 7.47 ± 1.02.

Identification of Turbid Compounds Generated in Sugarcane Vinegar.

Sugarcane vinegar is produced in various countries of southern Asia. It is also a niche product of the Kagoshima and Okinawa Prefectures in Japan. Turbid compounds are sometimes found in sugarcane vinegar, thereby lowering the market value. In this study, the turbid compounds were precipitated with a 1:2 (v/v) volume of ethanol, and they were identified as α-1,6-glucan using enzymatic digestion tests and 13C nuclear magnetic resonance analysis. Moreover, Lactobacillus nagelii was isolated from sugarcane juice, and it produced α-1,6-glucan when grown with sugar. The turbid compounds found in sugarcane vinegar were assumed to be α-1,6-glucan produced from sugar by lactic acid bacteria that exist in sugarcane juice.

Kibizu concentrated liquid suppresses the accumulation of lipid droplets in 3T3-L1 cells.

Adipocyte size is closely related to the occurrence of diabetes, metabolic syndrome, and insulin resistance. Thus, researchers are searching for active substances that function to reduce adipocyte size. In the present study, we focused on sugar cane vinegar, Kibizu, and evaluated the function of Kibizu to reduce adipocyte size by using an in vitro model system, because people in Amami Oshima famous for longevity regularly consume Kibizu. Results showed that Kibizu treatment significantly reduced the size and number of lipid droplets in 3T3-L1 cells, relative to treatment with Kurozu, another traditional vinegar. Results of an extraction experiment suggest that the active components in Kibizu are lipophilic and hydrophobic. In addition, an in vivo experiment on rats treated with Kibizu showed that the active components were contained in large vein blood. Results of an additional in vivo experiment suggest that metabolites generated by Kibizu-treated rats are primarily contained or modified specifically in the large vein blood.

GW24-e2327 Effect of sugarcane vinegar on blood lipids level in hyperlipidaemic patients

ObjectivesTo discuss the effect of sugarcane vinegar on blood lipids level in hyperlipidaemic patients.Methods121 hyperlipidaemic patients from out patient department of second hospital were randomly divided into two groups: lipitor...

Standardization of an Economical Bioprocess for Production of Natural Vinegar from Sugarcane

The fermentation parameters for production of fermented vinegar from sugarcane juice at 50 L scale were optimized and validated for 3 years (2010–2012) using indigenous strains S. cerevisiae strain 35 and A. aceti AC1 for ethanolic and acetic acid fermentations, respectively. The ethanolic fermentation was complete in 4 days producing ethanol between 8 and 11 % (v/v). The acetic acid fermentation was carried out by providing first 3 days of shaking, which took 23 ± 2 days for producing vinegar having 4.18–6.43 % (w/v) acetic acid. Recycling (2/3rd volume) of previous fermentation batches decreased the fermentation time to 5–9 days with an increase in acetification rate. The 81 days process developed was started with a 36 day of first batch followed by five recycled batches with a maximum of 9 days (each) thus producing 225 bottles (750 ml capacity) of sugarcane vinegar from 250 L juice at an approximate cost of Rs 45/bottle. The sugarcane vinegar produced was of standard quality with a sensory score of 8.3–8.5, had high total phenols and ascorbic acid contents, was rich in five minerals (K, Mg, Na, Ca and P) and seven amino acids (with six essential ones) and was stable for 12 months.

Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

Sugarcane with a high content of sugar is a potential substrate for making vinegar through alcoholic and acetous fermentation. As an alternative to the longer traditional batch scale vinegar fermentation, a fermentation process involving successive discontinuous cycles of acetification was developed. The cycles standardized for 3 days of shaking (75 rpm) and addition of (NH4) 2SO4 and KH2PO4 were recycled with previous lots of fermentation resulting in vinegar production with a time period of 7.6 days compared with 24 days of batch fermentation. The volatile's characterization of sugarcane vinegar identified 50 compounds with 24 esters, 4 alcohols, 2 phenols (aromatic hydrocarbons), 3 ketones, 6 alkene derivative, 3 carboxylic acids, 1 aldehyde and 8 miscellaneous compounds. Physicochemical characterization of vinegar revealed a maximum total phenol content of 67.09 ± 1.21 mg/100 mL in control while ascorbic acid content of 108.49 ± 1.11 mg/100 mL was best obtained in the treatment of shaking at 75 rpm along with supplements. Practical Applications The result of this work will have practical applications in providing a less time-consuming and highly efficient method for vinegar production thus, promoting an impetus to the setting up of natural vinegar production plants in this part of the country.