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This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature levels (30 and 37 ºC) by using bacter...

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... During the production of prickly pear vinegar, partial fermentation at high temperatures, even up to 37  C, can result in a still-high polyphenol content, provided that thermotolerant bacteria are used. However, it may lead to a reduction in the content of volatile compounds (Es sbata et al., 2022). ...
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Background: Prickly pears are abundant in the Aurès region but are intended only for direct human consumption, due to the limited processing of this highly perishable fruit. To enhance the use of this precious resource, prickly pear vinegar [Opuntia ficus indica L. Miller], enriched with seed powder, can be produced by a double biological fermentation process, first alcoholic then acetic. Methods: The Response Surface Methodology (RSM) was employed to optimize acetic fermentation process. This study investigated the influence of two independent variables, fermentation time and amount of added seed powder, on the chemical changes that affect five parameters (reducing sugar, ethanol, acetic acid, total phenolic and free radical scavenging activity) of vinegar obtained by the traditional method “Orléans”. Result: The fermentation time had a significant impact on all chemical properties examined, while the amount of added seed powder had a significant impact only on total phenolic contents and free radical scavenging activity. At the optimal point (fermentation time= 248.81 h and seed powder= 35.52%), the vinegar produced contained 1.73±0.31% reducing sugar, 0.42±0.02% ethanol, 5.55±0.5% acetic acid, 1670.14±2.9 mg GAE/L total phenolic and 61.33±0.45 mg AA/100 mL free radical scavenging activity. As a result, prickly pear vinegar enriched with seed powder was successfully made. It has a high level of bioactive components and a strong antioxidant potential, so it can be used as a functional food.
... Some previous studies on the production of vinegar from prickly pear fruit have been described. Pérez et al. [6] prepared vinegar from orange prickly pears using different species of Acetobacter as starter cultures for acetic fermentation, while Prieto et al. [7] carried out trials on the production of balsamic-type vinegar, and Es-Sbata et al. [8] studied the influence of different operational variables on the aromatic and polyphenolic composition of prickly pear vinegar that had been produced using the surface culture method. ...
... However, the lowest temperature (30 • C) was related to a better aromatic profiles in both types of cultures. This is in agreement with previously published results [8], which confirmed that concentrations of volatile compounds in vinegars elaborated at 30 • C were higher than those in vinegars produced at higher temperatures. ...
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Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.
... The TPC of the juice was found to be 0.637 ± 0.133 mg GAE /mL, also in line with the literature reported values for Sicilian Opuntia ficus-indica (L.) Mill [72]. Moreover, Es-Sbata et al. reported similar variations in the production of prickly pear wine and vinegar from yellow-orange wild cultivars grown in the Marrakesh-Safi-Morocco region [73]. Regarding other fermented beverages, the literature values for traditional beers are in the range 0.321-0.446 ...
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Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv 'Rossa' and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 ºC for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of "fresh-like" characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO •-and NO •-scavenging abilities.
... OFI is cultivated worldwide in arid and semi-arid regions, covering over 100,000 hectares [20]. It is estimated that one hectare of OFI can produce up to 20 tons of dry matter per year [21]. OFI cladodes, in addition to being used for food and feed, are also utilized as bio-coagulants, bio-flocculants, and thickeners, and in pharmaceutical, cosmetic, and traditional medicine sectors [6,22,23]. ...
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The raw cladode of Opuntia ficus indica (OFI) was evaluated as a sustainable biosorbent for the removal of heavy metals (Ni, Pb, Cu, and Cd) from aqueous solutions. The functional groups of OFI were identified by employing DRIFT-FTIR and CP-MAS-NMR techniques before and after contact with the ions in an aqueous media, showing a rearrangement of the biomass structure due to the complexation between the metal and the functional groups. The adsorption process was studied in both single- and multi-component systems under batch conditions at different pHs (4.0, 5.0, and 6.0), different metal concentrations, and different biomass amounts. The results show that the raw OFI had a removal capacity at room temperature of over 80% for all metals studied after only 30 min of contact time, indicating a rapid adsorption process. Biosorption kinetics were successfully fitted by the pseudo-second-order equation, while Freundlich correctly modelled the biosorption data at equilibrium. The results of this work highlight the potential use of the untreated cladode of OFI as an economical and environmentally friendly biosorbent for the removal of heavy metals from the contaminated aqueous solution.
... 11,13 Recently, valorization of both PP fruit and PP by-products in food industry has been the subject of various studies, mainly on the production of PP juice, 14 the utilization of PP peel flour as an innovative ingredient in the formulation of biscuits, 15 and the production of PP alcoholic beverages using PP juice. 16 The production of PP vinegar by surface culture was initially studied by Es-Sbata et al. 17 The current study aimed to assess the evolution of physicochemical and microbiological properties during the spontaneous fermentation of PP fruit for the production of traditional PP vinegar and to monitor the antioxidant and antibacterial activity of the elaborated vinegar samples. ...
... More recently, Es-Sbata et al. 20 have reported that the antioxidant activity of PP juice, wine or vinegars from Moroccan O. ficus indica, were found to be 0.618, 0.456, and 1.459 mg mL −1 , respectively. This difference between antioxidant activity values in the present work and those in Es-Sbata et al. 17 could be due to many factors. Indeed, it has been reported that genetics, environment, post-harvest storage and processing influence the antioxidant potential of plants. ...
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BACKGROUND This study focused on the valorization of prickly pear (PP) fruit (Opuntia ficus‐indica) into vinegar by spontaneous surface fermentation on different starting matrices (with/without the addition of sucrose and with/without PP peel in the raw material). Different parameters were monitored during the fermentation process in terms of their physicochemical and biological properties. RESULTS Physicochemical and phytochemical analysis revealed significant differences depending on the starting matrix. An increase in total phenolic content (TPC) was observed for the majority of samples when transformed from PP juice into PP vinegar revealing the role of fermentation in enhancing the bioactive compounds content. Better antioxidant and antibacterial activity were detected for vinegar samples compared with the initial starting matrix. Using whole PP fruit resulted in better TPC and antioxidant activity; in contrast, sugar addition had no significant effect on any studied data. Analysis of variance, taking into account the four factors that were studied (matrix, variety, with/without peel, and with/without sugar), demonstrated that only the factor ‘presence or absence of the peel’ had a significant influence on the TPC values. CONCLUSION This study demonstrated that both whole PP fruit and PP juice could be used as new raw materials for vinegar production. © 2023 Society of Chemical Industry.
... As such, Gluconobacter strains have been frequently used in the last 20 years, exploiting their unique ability to incompletely oxidise sugars and alcohols. Gluconobacter is a distinct group of non-model microorganisms used as biocatalysts, leading the quantitative yields of oxidised products in reactions as industrially relevant as the preparation of vinegar (Es-Sbata et al., 2022), the vitamin C precursors L-sorbose and 2-keto-L-gulonic acid (2-KLG) (Gao et al., 2020), the tanning lotion additive dihydroxyacetone (DHA) (Ripoll et al., 2021a) and 6-(Nhydroxyethyl) amino-6-deoxy-L-sorbofuranose (6-NSL), used for the production of the antidiabetic drug miglitol . Gluconobacter-catalysed oxidation reactions often have the added advantage of exquisite selectivity (Ke et al., 2019b;Sayed et al., 2019), which attracts more interest to its study and exploration of further applications. ...
Article
Different from other aerobic microorganisms that oxidise carbon sources to water and carbon dioxide, Gluconobacter catalyses the incomplete oxidation of various substrates with regio- and stereoselectivity. This ability, as well as its capacity to release the resulting products into the reaction media, place Gluconobacter as a privileged member of a non-model microorganism class that may boost industrial biotechnology. Knowledge of new technologies applied to Gluconobacter has been piling up in recent years. Advancements in its genetic modification, application of immobilisation tools and careful designs of the transformations, have improved productivities and stabilities of Gluconobacter strains or enabled new bioconversions for the production of valuable marketable chemicals. In this work, the latest advancements applied to Gluconobacter-catalysed biotransformations are summarised with a special focus on recent available tools to improve them. From genetic and metabolic engineering to bioreactor design, the most recent works on the topic are analysed in depth to provide a comprehensive resource not only for scientists and technologists working on/with Gluconobacter, but for the general biotechnologist.
... A previous study on the chemical characterization of prickly pear vinegar conducted by our research group considered the volatile and polyphenolic composition of this product. 13 Many factors affect the quality and organoleptic properties of vinegar, such as the raw material (substrate), microbial diversity (especially acetic acid bacteria) and the technological process used for its production. 14,15 There are two main biotechnological processes implicated in the production of vinegar; the first one is the fermentation of sugars to alcohols (alcoholic fermentation) by yeastsgenerally Saccharomyces speciesand the second process, called acetification, which is the oxidation of alcohols to acetic acid by using acetic bacteria (especially Acetobacter species, 16 although recent studies on vinegar production indicate that the most important genus, in quantitative terms, is Komagataeibacter). ...
... Prickly pear (Opuntia ficus-indica) juice (14.24°Brix) prepared as described in the previous study 13 was submitted to alcoholic fermentation. A defined concentration (0.20 g L −1 ) of commercial Saccharomyces cerevisiae strain (Enartis Ferm SB, Trecate, Italy) was activated into the prickly pear juice (at 35°C for 20 min) and used as a starter culture for the alcoholic fermentation. ...
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BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types of acetification processes: surface and submerged culture. Both acetification processes were performed at different temperatures (30, 37, 40 °C) by using two different species of thermotolerant acetic acid bacteria (Acetobacter malorum and Gluconobacter oxydans). Polyphenols and volatile compounds analyzed by ultra‐performance liquid chromatography with diode array detection and stir bar sorptive extraction–gas chromatography–mass spectrometry, respectively, were considered as the main variables to determine the effect of the acetification process on the quality of the vinegar. RESULTS As a result, 15 polyphenols and 70 volatile compounds were identified and quantified in the vinegar samples produced by both acetification processes. The results showed that the surface acetification method led to an increase in the concentration of phenolic components, which was higher than that in the submerged process. However, a significant increase in volatile compounds predominated by esters and acids was observed when submerged culture acetification was employed, whereas alcohols were predominant in surface culture vinegars. Moreover, multivariate statistical analysis showed that the components that mostly contributed to the differentiation between all vinegar samples were the volatile compounds. CONCLUSION It has been proved that prickly pear vinegar could be successfully produced at higher temperatures than usual, by employing thermotolerant bacteria, and that the type of acetification method significantly affects the final quality of the vinegar produced. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB) and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of plant origin. Therefore, the aim of the systematic review was to systematize the current stage of knowledge of AAB possibilities of synthesis and stabilization of polyphenolic compounds and antioxidant activity in fermented food and their impact on human health. Three hypothesis questions were formulated: (1) Does the activity of acetic acid bacteria in food contribute to antioxidant content and what is the evidence of their activity to increase or stabilize the antioxidant potential of food?; (2) Does fermented food obtained by acetic acid bacteria activity have a health-promoting effect on the human body?; (3) How the heterogeneity of research material, research methods, raw materials, and production technologies affect the results of bioactive and phytochemical compounds of food antioxidant activity? 42 studies were selected, in which the authors suggest a beneficial effect on the increase or only stabilization of polyphenolic compounds and antioxidant activity in foods fermented with AAB. Although large heterogenicity of methods and material used (Kombucha, vinegar, fermented cocoa beans, and sour beer), evidence of the action of AAB towards stabilization or increase of antioxidant activity of the fermented products have been demonstrated. Summarizing information allows us to systematize the knowledge about AAB pro-health impact on the human body and future use in food technology.