DETERMINATION OF SOME CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KIWI VINEGAR PRODUCED UNDER DIFFERENT CONDITIONS

Abstract

Vinegar, known as a unique product produced from plant-derived raw materials by two-stage alcohol and acetic acid fermentation, is produced in various countries mainly to add flavor to foods and sauces. Fruit peel, which is an important waste product in the fruit processing industry, has at least as much phenolic content as the fruit. Therefore, in this study, kiwi peels were used as raw materials for vinegar production, as well as kiwi fruit. Fermentation was carried out under aerobic and anaerobic conditions, and the total acidity, pH, total phenolic substance and microbiological properties of the produced vinegar were determined. During the fermentation process, the pH in kiwi vinegar decreased from 3.5 to 2.4 on average. Total acidity was determined as 2.3-6.3 g/100 ml after 3 weeks. It has been determined that both vinegars made from fruit and peel have high phenolic content (3.91.26-431.93 mg GAE/L). As the fermentation progressed, a decrease in the number of Escherichia coli and mold was observed with the increase in the total acid content.

Keywords

• Fermentation
• Kiwi
• Vinegar
• Asetic acid
• Phenolic compound

References

1. [1] Deng, J., Liu, Q., Zhang, C., Cao, W., Fan, D., & Yang, H. (2016). Extraction optimization of polyphenols from waste kiwi fruit seeds (Actinidia chinensis planch.) and evaluation of its antioxidant and anti-inflammatory properties, Molecules, 21, 832.
2. [2] Giangrieco, I., Proietti, S., Moscatello, S., Tuppo, L., Battistelli, A., La Cara, F., Tamburrini, M., Famiani, F., & Ciardiello, M.A. (2016). Influence of geographical location of orchards on green kiwifruit bioactive components. Journal of Agricultural Food Chemistry, 64, 9172-9179.
3. [3] Edmunds. S., Roy, N., Love, D., & Laing, W,. (2011). Kiwifruit extracts inhibit cytokine production by lipopolysaccharide-activated macrophages, and intestinal epithelial cells isolated from IL10 gene deficient mice. Cellular Immunology, 270, 70-79.
4. [4] Jung, K. A., Song, T. C., Han, D., Kim, I. H., Kim, Y. E., & Lee, C. H. (2005). Cardiovascular protective properties of kiwifruit extracts in vitro. Biological and Pharmaceutical Bulletin, 28(9), 1782-1785.
5. [5] Chang, C. C., Lin, Y. T., Lu, Y. T., Liu, Y. S., & Liu, J. F. (2010). Kiwifruit improves bowel function in patients with irritable bowel syndrome with constipation. Asia Pacific journal of clinical nutrition, 19(4), 451-457.
6. [6] Ma, T., Lan, T., Geng, T., Ju, Y., Cheng, G., Que, Z., Gao, G., Fang, Y., & Sun, X. (2019). Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion. Food & Nutrition Research, 63.
7. [7] Nishiyama, I., Yamashita, Y., Yamanaka, M., Shimohashi, A., Fukuda, T., & Oota, T. (2004). Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species. Journal of Agricultural and Food Chemistry, 52(17), 5472-5475.
8. [8] Du, G., Li, M., Ma, F., & Liang, D. (2009). Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113(2), 557-562.

9. [9] TGK. (1952). Gıda Maddelerinin Ve Umumi Sağlığı İlgilendiren Eşya Ve Levazımın Hususi Vasıflarını Gösteren Tüzük (Yayın No: 8236). Erişim adresi: https://www.mevzuat.gov.tr/MevzuatMetin/ 2.3.315481.pdf
10. [10] T.S.E. (2004). Sirke-Tarım Kökenli Sıvılardan Elde Edilen Ürün-Tarifler, Özellikler, İşaretleme, TS 1880, EN 13188 - Tadil ICS: 01.040.67;67.220.20, Türk Standartları Enstitüsü Necatibey Cad. 112, Ankara.
11. [11] De Leonardis, A., Macciola, V., Iorizzo, M., Lombardi, S. J., Lopez, F., & Marconi, E. (2018). Effective assay for olive vinegar production from olive oil mill wastewaters. Food Chemistry, 240, 437-440.
12. [12] Shahidi, F., McDonald, J., Chandrasekara, A., & Zhong, Y. (2008). Phytochemicals of foods, beverages and fruit vinegars: chemistry and health effects. Asia Pacific Journal of Clinical Nutrition, 17(S1):380-382.
13. [13] Liu, Q., Tang, G. Y., Zhao, C. N., Gan, R. Y., & Li, H. B. (2019). Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants, 8(4), 78.
14. [14] Casale, M., Abajo, M. J. S., Sáiz, J. M. G., Pizarro, C., & Forina, M. (2006). Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy. Analytica Chimica Acta, 557(1-2), 360-366.
15. [15] Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., & Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition, 93(2), 257-266.
16. [16] Chen, H., Chen, T., Giudici, P., & Chen, F. (2016). Vinegar functions on health: Constituents, sources, and formation mechanisms. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1124-1138.
17. [17] Türker, I. (1973) Fermantasyon Teknolojîsi, Cilt-1 Ankara Üniversitesi Ziraat Fakültesi Yayınları 553, 190-201.
18. [18] Aktan, N., Kalkan, H. (1998). Sirke Teknolojisi II. Baskı, Ege Üniversitesi Basımevi, İzmir.
19. [19] Gomes, R. J., de Fatima Borges, M., de Freitas Rosa, M., Castro-Gómez, R. J. H., & Spinosa, W. A. (2018). Acetic acid bacteria in the food industry: systematics, characteristics and applications. Food Technology and Biotechnology, 56(2), 139.
20. [20] Mamlouk, D., & Gullo, M. (2013). Acetic acid bacteria: physiology and carbon sources oxidation. Indian Journal of Microbiology, 53(4), 377-384.
21. [21] Sainz, F., Navarro, D., Mateo, E., Torija, M. J., & Mas, A. (2016). Comparison of d-gluconic acid production in selected strains of acetic acid bacteria. International Journal of Food Microbiology, 222, 40-47.
22. [22] Nakano, S., & Fukaya, M. (2008). Analysis of proteins responsive to acetic acid in Acetobacter: molecular mechanisms conferring acetic acid resistance in acetic acid bacteria. International Journal of Food Microbiology, 125(1), 54-59.
23. [23] Elhan, S. (2014). Farklı sirke çeşitleri ve konsantrasyonlarının salata bileşenlerinin dezenfeksiyonunda kullanım imkanlarının araştırılması (Doctoral dissertation), Atatürk Üniversitesi, Erzurum.
24. [24] Ma, T., Lan, T., Geng, T., Ju, Y., Cheng, G., Que, Z., Gao, G., Fang, Y., & Sun, X. (2019). Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion. Food & Nutrition Research, 63.
25. [25] Zhu, C., Chou, O., Lee, F. Y., Wang, Z., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2021). Characterization of phenolics in rejected kiwifruit and their antioxidant potential. Processes, 9(5), 781.
26. [26] AOAC. (2000). “In Official Methods of analysis.” Washington DC: Association of Official Analytical Chemists.
27. [27] Cemeroğlu, B.S. (2013). Meyve Sebze işleme Teknolojisi, 1. Cilt, Seçkin Yayıncılık, 5. Baskı.
28. [28] Sievers, M., Swings, J. (2005). Family II. Acetobacteraceae Gillis and De Ley 1980, Bergey’s Manual of Systematic Bacteriology. In the Proteobacteria, Part C, The Alpha-, Beta-, Deltaand Epsilonproteobacteria, G.M. Garrity, D.J. Brenner, N.R. Krieg, J.T. Staley (Eds.), 41-95, Springer, New York.
29. [29] Orhan, H. Ü., Uçak, M. B., Demirci, Z., & Ceyhan, T. (2019) Investigation of the effect of bulgur addition in fermented pomegranate vinegar productıon. International Journal of Food Engineering Research, 5(1), 17-25.
30. [30] Li, J. X., Sun, J. Y., Chen, S. P., Huang, C., Yan, Y. B., & Wang, X. Y. (2011). Process optimization for kiwi fruit vinegar fermentation and quality analysis, Journal of Food Science, 24.
31. [31] Budak, H. N., & Güzel-Seydim, Z. B. (2010). Sirke üretimi ve bazı fonksiyonel özellikleri. Gıda Teknolojisi, 14(11), 85-88.
32. [32] Ma, T., Sun, X., Zhao, J., You, Y., Lei, Y., Gao, G., & Zhan, J. (2017). Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value. Food Chemistry, 218, 294-304.
33. [33] Li, X. J., Wang, X. Y., Yuan, J., Lu, M., Wang, R. H., & Quan, Z. J. (2013). The determination and comparison of phenolics in apple vinegar, persimmon vinegar and kiwifruit vinegar. Food and Fermentation Industries, 39(6), 186-90.
34. [34] Giudici, P., De Vero, L., Gullo, M. (2017). Vinegars. In Acetic Acid Bacteria: Fundamentals and Food Applications, Sengun, I.Y. (Ed.), 261-287, CRC Press, Taylor & Francis Group.
35. [35] Rosma, A., Nadiah, A.H.S., Raj, A., Supwat, T., Sharma, S., Joshi, V.K. (2016). Acetic Acid Fermented Product. In Indigenous Fermented Foods of South Asia, Joshi, V.K. (Ed.), 598-63, CRC Press, Taylor & Francis Group.
36. [36] Solieri, L., & Giudici, P. (2008). Yeasts associated to traditional balsamic vinegar: ecological and technological features. International Journal of Food Microbiology, 125(1), 36-45.