文章基本信息

标题：Production and characterization of physalis vinegar
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作者：Danniella Xavier ; Raphael Coelli Ivanov ; Mário Antônio Alves da Cunha 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2011
卷号：2
期号：1
页码：27-32
语种：English
出版社：Universidade Tecnológia Federal do Paraná
摘要：Physalis is a fruit rich in vitamins C and A, iron and phosphorus, alkaloids and flavonoids, and also has antioxidant properties. Its production on family-based farms can be a good option because of its simple cultivation and high market value. Although it has aroused great interest in consumers, there are no thorough studies on the applications of the fruit at the industrial level. Thus, in order to take technological advantage of the fruit in a product with higher added value, the production of physalis vinegar has been proposed in this paper. Initially, the juice of the fruit was subjected the alcoholic fermentation using the pure culture of Sacaromyces cerevisiae . The fermented alcohol was then subjected to acetic oxidation in a grapia (Brazilian ash) vinegar barrel, using acetic acid microflora isolated from colonial vinegar and the vinegar obtained had quality parameters adequate to the standards for Brazilian. Vinegar production from physalis could be a promising strategy for taking technological advantage of the fruit and helping to disseminate its cultivation in Brazil. DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.18
关键词：Fermented acetic;Physalis;Acetic acid