A short review on the potential of fruits for the production of vinegar with functional properties

Fan, Hui Yin and Lee, Jau Shya and Mansoor Abdul Hamid and Hasmadi Mamat and Md Jahurul Haque Akanda and Siti Faridah Mohd. Amin (2021) A short review on the potential of fruits for the production of vinegar with functional properties. Transactions on Science and Technology, 8 (2). pp. 159-163. ISSN 2289-8786

	Text A short review on the potential of fruits for the production of vinegar with functional properties _ABSTRACT.pdf Download (55kB)
	Text A short review on the potential of fruits for the production of vinegar with functional properties.pdf Restricted to Registered users only Download (441kB) | Request a copy

Abstract

Vinegar is known for its functional properties due to its health-conferring benefits. Vinegar is a natural food product that is produced from carbohydrate sources via alcoholic and acetic fermentation. Fruits are of great interest to be used in the making of vinegar due to their high contents of carbohydrates and health-associated compounds. This paper reviews the production of fruit vinegar as potential functional foods. Recent studies found that the fermentation of various fruits produced vinegar with reduced sugar content and increased acidity containing acetic acid predominantly. Results also revealed the enhanced antioxidant capacities and antimicrobial properties of some fruit vinegar. Hence, the use of fruits offers potential in the production of vinegar with functional properties.

Item Type:	Article
Keyword:	Fruit vinegar , Alcoholic fermentation , Acetic fermentation , Functional properties
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	25 Apr 2022 11:17
Last Modified:	25 Apr 2022 11:17
URI:	https://eprints.ums.edu.my/id/eprint/32437

Actions (login required)

View Item