Vinagre de acerola em creme: produção, caracterização físico-química, coordenadas de cor e compostos bioativos

Abstract

Acerola (Malpighia punicifolia L.), also known as Antilles Cherry, is a fruit that presents relevant nutritional properties, such as high content of vitamins and bioactive substances with biological activities. These substances help in the prevention and control of cardiovascular diseases, cancer, diabetic retinopathy, and vision disorders among other ailments. However, the acerola shows fragile structure and high respiratory activity, resulting in lower shelf life. Thus, it is technically important the formulation of derivatives which retain the nutritional properties and bioactive compounds of the fruit. In this context there are gelling agents, food additives, including citrus pectin, which are used to thicken and stabilize fluid foods, giving them in this way, its texture. Thus, the present work aimed at the technological utilization of Acerola in the development of vinegar cream through the slow process. Initially, an alcoholic fermented product was obtained in stirred tank bioreactor and, subsequently, acetic fermented products were obtained either in a grapia (Brazilian ash) vinegar barrel or in a bench bioreactor, for subsequent gelation. In the wine production, an industrial strain of Saccharomyces cerevisiaer.f. bayanus was used, in the vinegar production, wild strain of acetic acid bacteria isolated from colonial vinegar from town of Pato Branco. To form the cream, was used 1.50% citrus pectin compared to the volume of vinegar. The alcoholic fermentation presented yield of 0,41g/g, ethanol volumetric productivity of 0,75 g/Lh and efficiency of 79,84%, and a high content of polyphenols(195,16 mgGAE/L), carotenoids at levels of β-carotene (18,55 μg/mL), Total flavonoids (13.83 mg quercetin / 100mL). In the acetification process performed in grapia barrel was obtained an average production of 50,35 g/L of acetic acid, yield of 97,69% (as acetic acid) and volumetric productivity of 0,37g/Lh. High content of polyphenols, anthocyanins, carotenoids, flavonoids and high antioxidant activity were observed in the cream vinegar produced, the chromaticity color coordinates of vinegar cream were L* (28,3), a* (6,64), b* (11,01), ΔE (31,08), C (12,86) e hº (0,92). Vinegars produced from Acerola can be considered gourmet vinegars with high functional potential. The transformation of Acerola into vinegar cream might be a strategy of value addition to the production chain, contributing for spreading this culture in Brazil.