© The Authors, 2023, Published by the Universidad del Zulia*Corresponding author: nloyola@ucm.cl
Keywords:
Substitute
Fermentation
Acetic acidity
Vinegar elaboration from cherry fruit discard (Prunus cerasus L.)
Elaboración de vinagre a partir de frutos de cerezas (Prunus cerasus L.) de descarte
Elaboração de vinagre a partir de cerejas descartadas (Prunus cerasus L.)
Rev. Fac. Agron. (LUZ). 2023, 40(4): e234034
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v40.n4.03
Food Technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela
Abstract
The production of vinegar from the fermentation of cherry (Prunus
cerasus L.) discard was experimentally evaluated. Four treatments were
used: ltered vinegar, unltered vinegar, pasteurized vinegar and vinegar
with metabisulte. The physicochemical and organoleptic characteristics
and their acceptability were determined through a completely randomized
experimental design with three (3) repetitions per treatment. The data were
analyzed according to an analysis of variance, with a 95 % condence level
to determine possible signicant differences between the treatments. The
parameters were measured; soluble solids, density, pH, sodium chloride
and acidity. Also, a sensory analysis of the attributes was carried out; color,
aroma, texture and avor, with 33 trained panelists, in order to evaluate the
organoleptic characteristics and acceptance of each of the samples. The
cherry vinegar prepared and evaluated after 5, 20 and 35 days did not show
signicant differences in its physicochemical characteristics. The panelists
perceived more differences in sensory attributes when the vinegar was
pasteurized according to the treatment (T
2
). The panelists did not vary their
perception of the acceptability of vinegar, regardless of the treatment applied.
Nelson Loyola Lopez*
Sergio Lagos Marambio
Carlos Acuña Carrasco
Mariela Arriola Herrera
Departamento
de
Ciencias
Agrarias.
Facultad
de
Ciencias
Agrarias y Forestales. Universidad Católica del Maule, 684,
Carmen, Curicó, Chile.
Received: 30-07-2023
Accepted: 16-10-2023
Published: 10-11-2023
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2023, 40(4): e234034. October-December. ISSN 2477-9407.2-6 |
(Acuña, 2013). It has increased its production, being statistically
calculated that during 2014; 6,618,500 L of vinegar coming from
forestry - agricultural sector were imported worldwide. Among the
varieties demanded are artichokes, pickles, grapes, malt, rice, apples,
olives (ODEPA, 2015).
Cherries belong to the Rosaceae family, two great varieties are
found (Prunus avium L.), which are sweet and (Prunus cerasus L.)
which are bittersweet, they are also known as sour cherries. These two
varieties are forerunners of the rest of the improved subvarieties for
their overcrowding and production. Cherries have many properties,
they are, rich in bers, they have a high level of Vitamins A and C;
another factor is the presence of anthocyanins and avonoids, giving
the food a great antioxidant- anticancer potencial to the consumer
(Magri et al., 2023). In this investigation, the species P. cerasus. var
“Bing” was used. It comes from the North of India and the Caspian
Sea. It has been found wild in Macedonia, Asia Minor and in Caucasus.
This current research allows generating an added value to
the cherries that can not be traded in a fresh state. Cherry vinegar
elaboration could be performed by small and médium producers so as
to facilitate the market demands and it generates family employment;
a process technically easy to elaborate, visually attractive and
acceptable.
The general objective was to assess the vinegar elaboration
coming from cherry discard of fresh consumption and its chemical
and sensorial contribution.
Materials and methods
Cherries were obtained from Santa Elba Farm in the Province of
Curico- Chile (Latitude 35° 2´4.79” S, Longitude 71° 21´53.17” 0).
The fruit corresponded to the species Prunus cerasus “Bing” variety.
This consisted with a physiological degree of over-maturation, not
being optimal for exportation in fresh state. A ve- liter container was
used, with a solution at 2 % of NaCIO in order to desinfectate three
kg of cherries coming from the discard process. They came from a
freezing state at – 18 °C to inhibit any type of biological action after
they were classied as discard fruit. The weights of the cherries were
controlled twice in order to measure, in proportions, the quantity of
juice resulting from this process.
Several procedures were performed to obtain the vinegar (gure 1).
Physicochemical analysis
The physicochemical reactions of the product considering these
aspects: soluble solids (°Brix), density (g.
mL
-1
), pH (values), NaCl
(g.L
-1
) and acidity (%) (table 1).
To Sodium chloride, the procedure was based on the following
formulae:
% NaCl= mL consumed x 0.1 N x 0.05845 x 100 x 10 (1)
10 mL of the sample
To acidity, the procedure was based on the following formulae:
% ACIDITY = V x N x F x 100 (2)
M
Where: V: volume spent of NaOH, N: normality of NaOH, F:
predominant acidity factor (Acetic acid = 0.060), M: sample (g).
.
Resumen
Se evaluó experimentalmente la elaboración de vinagre proveniente
del
fermentado
del
descarte
de
cerezas
(Prunus
cerasus
L.).
Se
emplearon cuatro tratamientos: vinagre ltrado, vinagre no ltrado,
vinagre
pasteurizado
y
vinagre
con
metabisulto.
Se
determinaron
las
características
sicoquímicas,
organolépticas
y
su
aceptabilidad
mediante
un
diseño
experimental
completamente
al
azar
con
tres
(3)
repeticiones
por
tratamiento.
Los
datos
se
analizaron
según
un
análisis
de
varianza,
con
un
95
%
de
conanza
para
determinar
posibles diferencias signicativas entre los tratamientos. Se midieron
los
parámetros;
solidos
solubles,
densidad,
pH,
cloruro
de
sodio
y
acidez.
También,
se
realizó
un
análisis
sensorial
de
los
atributos:
color,
aroma,
textura
y
sabor,
con
33
panelistas
entrenados,
con
la
nalidad de evaluar las características organolépticas y la aceptación
de
cada
una
de
las
muestras.
El
vinagre
de
cerezas
elaborado
y
evaluado
a
los
5,
20
y
35
días
no
mostró
diferencias
signicativas
en sus características sicoquímicas. Los panelistas percibieron más
diferencias en los atributos sensoriales, cuando se pasteurizó el vinagre
según el tratamiento (T
2
). Los panelistas no variaron su percepción de
la aceptabilidad del vinagre, independiente del tratamiento aplicado.
Palabras clave:
sustituto, fermentación, ácido acético.
Resumo
A produção de vinagre a partir da fermentação de resíduos de cereja
(Prunus cerasus
L.) foi avaliada experimentalmente. Foram
utilizados
quatro
tratamentos:
vinagre
ltrado,
vinagre
não
ltrado,
vinagre
pasteurizado e vinagre com metabissulto. As características físico-
químicas
e
organolépticas
e
sua
aceitabilidade
foram
determinadas
através de delineamento experimental inteiramente casualizado com
três (3) repetições por tratamento. Os dados foram analisados segundo
análise de variância, com nível de conança de 95 % para determinar
possíveis diferenças signicativas entre os tratamentos. Os parâmetros
foram medidos; sólidos solúveis, densidade, pH, cloreto de sódio e
acidez. Além disso, foi realizada uma análise sensorial dos atributos;
cor,
aroma,
textura
e
sabor,
com
33
provadores
treinados,
a
m
de
avaliar as características organolépticas e aceitação de cada uma das
amostras. O vinagre de cereja elaborado e avaliado após 5, 20 e 35
dias não apresentou diferenças signicativas nas suas características
físico-químicas.
Os
provadores
perceberam
mais
diferenças
nos
atributos
sensoriais
quando
o
vinagre
foi
pasteurizado
de
acordo
com o tratamento (T
2
). Os painelistas não variaram na percepção da
aceitabilidade do vinagre, independentemente do tratamento aplicado.
Palavras-chave:
substituto, fermentação, acidez acética.
Introduction
The word vinegar comes from Latin, “vinum acre”, which means
sour wine. The alcohol that is present in the liquid is acetied by aceto
bacteria
and
hence
its
chracteristically
sour
avour.
It
is
favorable
in preparing foods for those demanding palates of the XXI century
(Mazza and Murooka, 2009).
Vinegar
is
used
as
an
additive
for
many
foods,
especially
the
Gourmet
ones.
It
tracends
due
to
the
presence
of
metabisulte
of
sodium (Na
2
S
2
O
5
) in vinegar, it gives antioxidants and antiseptic power
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Loyola et al. Rev. Fac. Agron. (LUZ). 2023 40(4): e2340334
3-6 |
Washing & Fruit Desinfection ( Solution at 2% of NaCIO)
Physicochemical analysis
Measurement of soluble solids
Cherry pit
Filter with strainer & fine mesh
Measurement of s.s, density & pH
(T
0
-T
2
- T
3
)
Filter with Watman Paper
First weight of whole cherries
2nd weight
(Pulp, Stone pits & peduncles)
Grinding
T
0
T
1
T
2
T
3
Yeast adding ( 1 g.L
-1
)
Alcoholic fermentation start
(T
2
) Pastereuzation
( 2 min at 80°C)
(T
3
) Addition of
Metabisulfite
Acetic Fermentation Start
Measurement of s.s, density, pH, Sodium chloride & % acidity
Sensorial & Acceptability Analyses
( With charts & Trained panelists)
Figure 1. Flow of vinegar elaboration process by using Cherry
discard.
Source: Acuña, 2013.
Table 1. Methods used for determining the chemical components.
Components Methods & sources
Soluble solids
Ofcial Refractometer Method of Analysis AOAC 932.12
Soluble Solids in fruits. (1980).
Density Quercus Lab. (2010). How to use a densimeter.
pH
Hanna Instruments. (2005). Operating Manual H18424
pHmeters.
Sodium chloride Chávez Cury, G. (2006).
Acidity
Ofcial Method Ofcial of Analysis AOAC 942.15 acidity
(assessable) in fruit products, (2000).
The content of soluble solids, density, pH, sodium chloride and
acidity were quantied. The rst analysis was performed at day 5,
at the acetication point, the second and third analyses were carried
out at day 20 and day 35, respectively. All the analyses were made in
triplicate.
Preparation on vinegar from cherry fruit
It consisted in detaching the pits of each fruit. Considering that the
weight of the peduncles and stone pits meant 8% of the total sample,
they were eliminated together with the 32% of the ltered pulp with
skin. Grinding was performed by using a mixer and then the whole
content was ltered by using a ner mesh than the previous one.
The juice volume resulting from the cherry discard was fractioned
according to the relation of 0.6 L.kg
-1
of raw material and it was
divided into four equal packages of 1000 mL, to homologate the
elaboration conditions and then 50 mL of each treatment were
taken. In order to transform the sugar coming from the raw material
into alcohol, yeasts were used, such as, Saccharomyces cerevisiae-
Fermivin ® PDM N° 8906 according to the relation of 1 g.L
-1
. The
optimal temperature for them to act is at 18° C (Acuña, 2013). For the
acetic fermentation and vinegar obtained it was used the methodology
according to Hernández and Barbero (2008).
The mixtures were homogenized by shaking and 40 mg.L
-1
of
metabisulte at 60 % of purity were added (Minagri, 2023). The
vinegar was poured into a clean cotainer, and then, it was submerged
in water within another container at a temperature of 80 °C for two
minutes and; thus, giving origen to treatment (T
2
).
Organoleptic and accceptability analyses
Thirty-three trained panelists assessed the intensity of the sensorial
attributes of cherry vinegar in the four treatments with non- structured
charts and with structured charts to measured acceptability.
Experimental design
The experimental unit in this study corresponded to 1.8 L of
vinegar. The experimetal design corresponded to a completely at
random design. Thus, for evaluating the results the R Development
Core Team (2010) were used. A normality analysis was carried out
with the Shapiro- Wilk Test. When the former followed a Normal
Law (p- value < 0.05), the results were analysed with ANOVA; with
Tukey test at 5 % of signicance (HSD). The elaborated vinegar was
performed by using four different treatments with three treatments
(table 2).
Table 2. Description of the elaborated treatments for producing
vinegar.
Treatments
T
0
T
1
T
2
T
3
Filtered
vinegar
Non-ltered
vinegar
Pasteurized
vinegar
Vinegar with
metabisulte
In relation to the sensorial analysis, the answers were arranged in
tables; they were subjected to non- parametric variable analyses with
Kruskal- Wallis Test.
Results and discussion
Physicochemical Analyses: The analysis of normality showed that
there were no signicant differences among the different treatments
to elaborate cherry vinegar (Table 3) and by the existence of a small
sample size (n), this analysis was approached in a descriptive way.
Soluble solids
The content of soluble solids (°Brix) obtained before analysing
the elaborated vinegar with the respective treatments did not show
statistically veriable differences (data are not shown). The content
of soluble solids in all the elaborated vinegars stayed within the
ranges between [5.3 – 5.9 °Brix] with the respective treatments, both,
at the beginning of the acetic fermentation (day 5), as the sensorial
assessment (day 35).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2023, 40(4): e234034. October-December. ISSN 2477-9407.4-6 |
Table 3. Physicochemical analyses record for each treatment.
Component
T
0
T
1
T
2
T
3
5 20 35
Standard
deviation
5 20 35
Standard
deviation
5 20 35
Standard
deviation
5 20 35
Standard
deviation
S.S (°Brix)
5.90 5.70 5.90 4.76 5.80 5.50 5.30 4.52 5.50 5.50 5.90 4.61 5.8 5.9 5.7
4,74
Density
(g.mL
-1
)
10.18 10.22 10.36 8.37 10.18 10.27 10.36 8.39 10.17 10.2 10.37 8.37 10.18 10.24 10.38
8,38
pH (Values)
3.72 4.21 4.20 3.31 3.98 3.89 4.07 3.25 3.85 4.02 3.93 3.21 3.56 4.24 3.9
3,20
Sodium
chloride (g.L
-1
)
0.12 0.38 0.53 0.35 0.12 0.20 0.23 0.16 0.06 0.15 0.29 0.18 0.09 0.15 0.18
0,12
Acidity (%)
1.62 1.68 1.69 1.36 1.47 1.43 1.36 1.16 1.67 1.69 1.71 1.38 2.35 2.79 2.41
2,07
According to Reyes and Hernández (2016), the existing °Brix
quantity depended exclusively of the natural concentration of sugars
from the raw material. In this case, the fact that all the treatmnents
were carried outwith an initial juice of 17.8 °Brix conrmed what
was stated by the authors. The initial soluble solids and those existing
in cherry vinegar diminished approximately in 12.2 °Brix due to
the fermentation process. Part of the sugars were transformed into
alcohol and later on, in acetic acid as it was stated by Zapata et al.
(2019). The ltered vinegar (T
0
) showed a slight increase at day 35 in
relation to the rest of the vinegars and their treatments because, the
acetic colonies were extracted to it and it was not subjected to any
physicochemical process.
Density
The density in the vinegar elaborated for this study did not show
any statistically signicant differences (data are not shown). It was
observed that the vinegars elaborated with treatment T
2
(pasteurized
vinegar) diminished in the assessment at day 20, in relation to the
other elaborated vinegars with the other treatments. According
to Casale et al. (2006), the fact that temperatures vary drastically,
they would produce changes in the evolution of the product; thus,
having submitted only this treatment to a pasteurized process at 80°
C during two minutes, would be the explanation of the difference. In
all the treatment the density of the vinegar increased at day 35 of its
elaboration.
pH
The values of pH obtained after analysing the vinegar elaborated
with their respective treatments did not show statistically signicant
differences (data are not shown). At day 20, the environment, where
vinegar microorganisms were acting, was altered so as to differentiate
the treatments with pasteurization (T
2
) and the addition of metasute
(T
3
). This provoked slight changes in the pH means (0.11 and 0.14,
respectively), in relation to the highest value of the records of vinegar
elaboration with the other treatments. According to FAO (2015),
when metabisule is used in very low quantities, it inhibits enzymatic
browning, and it prevents fungi development. This, together with
any important uctuating situations of temperatures, enzymes are
inactivated, and they impede the homoeostatic stage, which alter pH.
Based on what it was expresed by the authors, it was conrmed that
independent of the treatment applied, signicant differences in pH in
the elaborated vinegar were not observed.
Sodium chloride
The values of sodium chloride that were obtained after analysing
the elaborated vinegar in their respective treatments did not show
statistically veriable differences (data are not shown). The content
of sodium chlroride in all the treatments where it was applied was less
than 1 chloride g.L
-1
(Minagri, 2023). The values of sodium chloride
of
vinegars obtained that were further from the limit of the norm [ X <
1 g.L
-1
], were those where metasulte was added (T
3
), precisely, when
it was assessed at day 20 with 0.15 g.L
-1
. The closest value exceeded
this
with
a
66%,
corresponding
to
(T
0
)
at
day
35;
but
both
did
not
signicantly affect the required value of sodium chloride requested
by
the
Chilean
Norm
and
they
were
within
the
requested
norm
for
elaborating vinegars in Chile (Minagri, 2023).
Acidity
The values of acidity obtained after analysing the vinegar did not
show signicant differences (data are not shown); eventhough, in the
second measurement corresponding at day 20, post onset of the acetic
fermentation,
those
vinegars
that
had
treatment
(T
3
)
obtained
the
highest percentage (2.79) of acetic acid under study. According to the
Norm Codex- STAN- 162-1995, point 8.1.3 in the labelling, the total
content of acetic acid must be expressed in percentage (minimum 4
% in 100 mL to 20 °C) plus, the name of the food and rounded up to
the nearest whole number. Therefore, this value would be
nominated as 3 % of acidity in cherry vinegar.
Unlike
the
norm,
which
is
based
on
acidication,
records
from
the raw material having high ranges of soluble solids, the maximum
obtention of acetic acid in this product is closely related to the initial
content
of
soluble
solids
of
cherries.
Moreover,
it
is
necessary
to
highlight
that
such
elaboration
constitutes
an
innovation
within
vinegars;
whereby,
an
extension
or
amplication
by
part
of
the
supervisory body, in question, is proposed in oder to regulate it before
a possible commercialization.
Analysis of the organoleptic attributes
The attributes of cherry vinegar were perceived by the panelists as
moderately red colours, a slightly strong aroma, with semi- transparent
texture and a sour avour. When the panelists assessed the sensorial
attributes of the elaborated vinegars, using the four treatments, they
perceived them with different intensity.
Color
The
results
obtained
from
the
perception
of
the
color
attribute,
by some panelists, did not show a normal distribution; thus, Kruskal-
Wallis test was performed which evidenced signicant differences in
the treatments applied to the elaborated vinegar (gure 2).
Values obtained with equal letters differ statiscally with 95 % of
reliability, Kruskall-Wallis.
Color
faithfully
represented
the
tonality
of
the
raw
material
in
question, according to the panelits comments expressed in the charts.
Particularly, the vinegar obtained from the non-ltered treatment (T
1
),
got perception values with signicant differences in relation to those
elaborated with treatments (T
0
and T
2
), in as much as the non-ltered
one which was more concentrated. According to Meléndez-Martínez
et
al.
(2004),
color
becomes
a
quality
index,
and
it
indicates
the optimum
degree or deterioration of the product.
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Loyola et al. Rev. Fac. Agron. (LUZ). 2023 40(4): e2340334
5-6 |
a
ab
b
c
0
1
2
3
4
5
6
7
8
T0 T1 T2 T3
Intensity of the color attribute
Treatments
Figure 2. Average values of the color attribute in the different
treatments.
Aroma
The assessments of the sensorial attibute aroma performed by the
trained panelits showed a normal distribution; thus, Tukey test was
performed with a reliability of 95 %. The former showed signicat
differences, independently of the applied treatment (Data are not
shown). As far as the average punctuation of the aroma perceived in
the vinegars using the four treatments ranged between 6.42 and 6.91.
This attribute was assessed with less perception of the study, and it
was statistically justied, where there were not signicant differences
among the obtained results.
Texture
The results obtained from the perception of the texture attribute
showed a normal distribution; thus, the Tukey test was applied with a
reliability of 95 %, showing signicant differences among the applied
treatments of the elaborated vinegar (gure 3).
Obtained values with equal letters differ statistically at 95 %
reliability, Tukey.
In relation to the cherry vinegar texture, the panelits perceived
the samples of treatment T
1
with a 7.56 mark. It was very different
from the other three treatments, as ltered treatment (T
0
), pasteurized
treatment (T
2
) and treatment with Metabisulte (T
3
), which were
assessed with a punctiation range of 5.6. This was statistically proven.
Flavour
The results obtaned from the perception of the avour sensorial
attribute did not show a normal distribution; thus, the Kruskall- Wallis
test was applied. It demonstrated signicant differences in the four
treatments applied (gure 4).
Values obtained from equal letters differ statistically with a
reliability of 95 %, Kruskall-Wallis.
The vinegar elaborated with treatment T
3
(vinegar with
metasulte); the avour attribute was perceived as stronger than the
one elaborated with treatment T
2
. The last treatment was subjected
to high temperatures, thus, generating that the aromatic compounds
were volatilized, they changed their polarity, and they changed their
concentration level (Vera-Loor et al., 2020) and probably may cause
less acceptability for the panelists. Another aspect that was observed
was that the treatment where metasulte was added (T
3
), cherry
vinegar obtained a higher average rating (4.32). While the vinegars
with the treatments T
0
and T
1
showed similar average ratings [3.34
and 3.24] by part of the panelits.
Figure 3. Average values of the texture attribute in the different
treatments.
c
b
a
a
0
1
1
2
2
3
3
4
4
5
5
T0 T1 T2 T3
Intensity of the flavour sensorial attribute
Treatment
Figure 4. Average values of the avour attribute in the different
treatments.
A Good storage is essential for preserving these organoleptic
attributes over time, because the indiscriminated presence of oxygen
produces the precipitation of harmful insoluble substances for the
quality of the product (Casale et al., 2006).
Acceptability analysis
The resulting values of the elaborated vinegar acceptability
measurements did not show a normal distribution, thus, Kruskal-
Wallis test was performed. By using the statistical test with a reliability
of 95 %, it showed that there were no signicant differences in the
acceptability attribute, idependetly of the applied treatment (Values
are not shown). In relation to the acceptability results, signicant
differences were not appreciated among treatments, eventhough,
50% of the panelits did not dislike the product (“I slightly dislike it”).
Meanwhile, the treatment using metasulte (T
3
) reached the highest
average punctuation (3.4) and the lowest punctuation was for the
vinegar elaborated with ltered treatment (T
0
), with an average of
2.6, no signicant differences were found among these vinegars.
Conclusions
The hypothesis was partially approved because it was feasible
to elaborate vinegar from cherries with chemical valoration, despite
the statiscal differences in the sensorial attributes; color, texture, and
ab
a
ab
ab
0
1
2
3
4
5
6
7
8
T0 T1 T2 T3
Intensity of the sensorial attribute texture
Treatment
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Loyola et al. Rev. Fac. Agron. (LUZ). 2023 40(4): e2340334
6-6 |
avor by using the different treatments, preserving the original aroma
of the cherries and an acceptability with a value of 3.05; indicating
that “they slightly disliked it”.
In relation to the soluble solids, density, pH, sodium chloride and
acidity of elaborated cherry vinegars did not statistically vary with
each of the treatments.
Panelist perceived differences in the color of vinegar because of
the treatments, from high lightening the reddish color to the semi-
transparent color as well as in the taste of the vinegar. Therefore,
panelist did not perceive difference in the sensorial attribute
aroma with a score from 6.42 to 6.91, which quickly generated the
acknoledgement of the raw material.
Literature cited
Acuña, C. (2013). Personal interview with the autor about vinegar elaboration.
Acuña was chemical technician at the Maule Catholic University. https://
maule.ent.sirsidynix.net/client/es_CL/default/search/results?ln=es_
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