Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus).

BACKGROUND

To reduce postharvest losses, the use of substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. This work aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus), and evaluate their sensorial characteristics, antimicrobial activities, total phenolic contents (TPC) and total antioxidant capacity (TAC) by DPPH and ABTS methods.

RESULTS

Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and Red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. Total phenolic content (TPC) of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers "like moderately" each vinegar, and citric aroma was noted in the physalis vinegar.

CONCLUSIONS

In this study, was developed vinegars with sensorial characteristics approved by consumers using fruit surpluses, adding value through a new product that makes use of a simple methodology, cheap and good yield. This article is protected by copyright. All rights reserved.