Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 µm membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.
Abstract
A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 µm membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.
참고문헌 (24)
- Blois MS, "Antioxidant determinations by the use of an stable free radical", Nature, 181, pp.1199~1200 (1958)
- Choi Y, "The antioxidant activities of the some commercial teas", J Korean Soc Food Sci Nutr, 32, pp.723~727 (2003)
- Chung N, "Comparison of physicochemical properties and antioxidant activities of naturally-fermented commercial rice vinegars produced in Korea, China and Japan", J Korean Food Sci Nutr, 44, pp.1799~1805 (2015)
- Jang OY, "Growth characteristics and production of cellulose of microorganisms in static culture vinegar", Korean J Food Sci Technol, 35, pp.1150~1154 (2003)
- Jeong YJ, "The quality comparison of uncleaned rice vinegar by two stages fermentation with commercial uncleaned rice vinegar", Korean J Food Preserv, 5, pp.374~379 (1998)
- Jeong YJ, "The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar", J Korean Soc Food Sci Nutr, 28, pp.353~358 (1999)
- Kang HM, "Quality characteristics of in vitro luwak coffee produced suing enzyme and microbial complexes", Korean J Food Preserv, 30, pp.287~299 (2023)
- Kim HJ, "Antioxidative activities by water-soluble extracts of morus alba and Cudrania tricuspidata", J Korea Soc Agric Chem Biothchnol, 43, pp.148~152 (2000)
- Kim JE, "Nutritional analyses and antioxidant activity of apple pamac", J Life Sci, 31, pp.617~625 (2021)
- Kim KH, "Wine making using Campbell Early grape with different yeasts", Korean J Microbiol Biotechnol, 39, pp.43~48 (2011)
- Kim KO, "Physicochemical properties of commercial fruit vinegars with different fermentation methods", J Korean Soc Food Sci Nutr, 42, pp.736~742 (2013)
- Kim YS, "Optimum fermentation conditions and fermentation characteristics of mulberry(Morus alba)wine", Korean J Food Sci Technol, 40, pp.63~69 (2008)
- Processed Food Subdivision Market Status, "Korea Agro-Fisheries & Food Trade Corporation aT", Korea Agro-Fisheries & Food Trade Corporation aT, ~, pp.11- 1543000-002415-01 (2022)
- Korea Food and Drug Administration, "Food Code", 5~21 (2012)
- Kwon SH, "Preparation method of fruit vinegars by two stage fermentation and beverages including vinegar", Food Ind Nutr, 5, pp.18~24 (2000)
- Kwon SJ, "Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells", Korean J Food Preserv, 22, pp.768~777 (2015)
- Non-thermal pasteurization of fermented vinegar using photocatalytic oxidation reaction and high-voltage pulsed electric field, "Lee DU", KREI, ~, pp.KREI 11- 1541000-001069-01 (2011)
- Lee SJ, "Quality characteristics of apple juice according to the sterilization methods", Korean J Food Preserv, 19, pp.178~184 (2012)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
- Seo JH, "Optimization of the vinegar fermentation using concentrated apple juice", J Korean Soc Food Sci Nutr, 30, pp.460~465 (2001)
- Shin EJ, "Development of the natural apple vinegar using apple juice", MS, pp.2011
- Sung NH, "Quality characteristics of high acidity apple vinegar manufactured using two stage fermentation", J Korean Soc Food Sci Nutr, 43, pp.877~883 (2014)
- "Traditional food standards amendment"[URL]
- Yun HJ, "Changes of functional compounds in, and texture characteristics of apples, during post-irradiation storage at different temperatures", Korean J Food Preserv, 14, pp.239~246 (2007)