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Food Sci Nutr

Title:		Organic production of vinegar from mango and papaya
Author(s):		Bouatenin KMJ; Kouame KA; Gueu-Kehi ME; Djeni NT; Dje KM;
Address:		Department of Food Sciences and Technology Laboratory of Biotechnology and food Microbiology University Nangui Abrogoua Abidjan Cote d'Ivoire
Journal Title:		Food Sci Nutr
Year:		2021
Volume:		20201120
Issue:		1
Page Number:		190 - 196
DOI:		10.1002/fsn3.1981
ISSN/ISBN:		2048-7177 (Print) 2048-7177 (Electronic) 2048-7177 (Linking)
Abstract:		"The study describes the transformation of mangoes of the local variety 'Assabonou' and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar. To assess the quality of the vinegars produced, their profile and composition in organic acid and volatile compounds were compared to those of an unpasteurized cider vinegar from France and a vinegar produced in Cote d'Ivoire. The ethanol content for both juices is more or less high with 9.24 +/- 0.04 g/L for mango and 12.68 +/- 0.39 g/L for papaya. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 +/- 4.6 g/L to 55.85 +/- 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Cote d'Ivoire. Thus, this study allowed the production of 'Assabonou' mango and papaya vinegars from two consecutive fermentations (alcoholic then acetic). This process is fast, less expensive and easily applicable. This application case could be an alternative for the processing of seasonal fruits to reduce postharvest losses"
Keywords:		acetic fermentation alcoholic fermentation mango papaya production vinegar;
Notes:		"PubMed-not-MEDLINEBouatenin, Koffi Maizan Jean-Paul Kouame, Kohi Alfred Gueu-Kehi, Minkapieu Edwige Djeni, N'Dede Theodore Dje, Koffi Marcellin eng 2021/01/22 Food Sci Nutr. 2020 Nov 20; 9(1):190-196. doi: 10.1002/fsn3.1981. eCollection 2021 Jan"