Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization
Agave, a plant that is primarily used for the production of alcoholic beverages (tequila), and plays a significant role in the culture and economy of Mexico. Recently, Agave has been introduced in Thailand, and has predominantly been used for landscaping and as a firebreak, owing to its resilience....
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001362 |
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| author | Antika Boondaeng Chanaporn Trakunjae Nanthavut Niyomvong |
| author_facet | Antika Boondaeng Chanaporn Trakunjae Nanthavut Niyomvong |
| author_sort | Antika Boondaeng |
| collection | DOAJ |
| description | Agave, a plant that is primarily used for the production of alcoholic beverages (tequila), and plays a significant role in the culture and economy of Mexico. Recently, Agave has been introduced in Thailand, and has predominantly been used for landscaping and as a firebreak, owing to its resilience. However, the water-soluble carbohydrates in Agave stems are an excellent substrate for fermentation processes. In this study, we aimed to utilize Agave sap for vinegar production via a sequential fermentation process using the yeast strain, Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. montache in combination with acetic acid bacteria. The results showed that the combination of Agave vinegar and pineapple juice had the highest acetic acid concentration at 5.50 ± 0.09%, with the phenolic acid content and antioxidant activity of 359.12 ± 6.31 mg GAE/L and 176.21 ± 1.19 µg TE/g, respectively. Conversely, Agave vinegar diluted with water exhibited an acetic acid concentration of 2.37 ± 0.02%, with a phenolic acid content and antioxidant activity of 152.79 ± 2.68 mg GAE/L and 60.81 ± 3.78 µg TE/g, respectively. Through the results of this study we aim to augment the value of Agave, potentially transforming them into commercially sustainable crops. |
| format | Article |
| id | doaj-art-0fa9d52bfbea488db55942f1ad9682ff |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-0fa9d52bfbea488db55942f1ad9682ff2025-08-20T02:39:58ZengElsevierApplied Food Research2772-50222025-06-015110082610.1016/j.afres.2025.100826Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterizationAntika Boondaeng0Chanaporn Trakunjae1Nanthavut Niyomvong2Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, ThailandKasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, ThailandDepartment of Biology and Biotechnology, Faculty of Science and Technology, Nakhon Sawan Rajabhat University, Nakhon Sawan 60000, Thailand; Science Center, Nakhon Sawan Rajabhat University, Nakhon Sawan 60000, Thailand; Corresponding author.Agave, a plant that is primarily used for the production of alcoholic beverages (tequila), and plays a significant role in the culture and economy of Mexico. Recently, Agave has been introduced in Thailand, and has predominantly been used for landscaping and as a firebreak, owing to its resilience. However, the water-soluble carbohydrates in Agave stems are an excellent substrate for fermentation processes. In this study, we aimed to utilize Agave sap for vinegar production via a sequential fermentation process using the yeast strain, Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. montache in combination with acetic acid bacteria. The results showed that the combination of Agave vinegar and pineapple juice had the highest acetic acid concentration at 5.50 ± 0.09%, with the phenolic acid content and antioxidant activity of 359.12 ± 6.31 mg GAE/L and 176.21 ± 1.19 µg TE/g, respectively. Conversely, Agave vinegar diluted with water exhibited an acetic acid concentration of 2.37 ± 0.02%, with a phenolic acid content and antioxidant activity of 152.79 ± 2.68 mg GAE/L and 60.81 ± 3.78 µg TE/g, respectively. Through the results of this study we aim to augment the value of Agave, potentially transforming them into commercially sustainable crops.http://www.sciencedirect.com/science/article/pii/S2772502225001362Agave sapVinegarSequential fermentationPhenolic compoundAntioxidant |
| spellingShingle | Antika Boondaeng Chanaporn Trakunjae Nanthavut Niyomvong Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization Applied Food Research Agave sap Vinegar Sequential fermentation Phenolic compound Antioxidant |
| title | Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| title_full | Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| title_fullStr | Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| title_full_unstemmed | Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| title_short | Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| title_sort | optimization of agave based pineapple vinegar fermentation through sequential fermentation and chemical characterization |
| topic | Agave sap Vinegar Sequential fermentation Phenolic compound Antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001362 |
| work_keys_str_mv | AT antikaboondaeng optimizationofagavebasedpineapplevinegarfermentationthroughsequentialfermentationandchemicalcharacterization AT chanaporntrakunjae optimizationofagavebasedpineapplevinegarfermentationthroughsequentialfermentationandchemicalcharacterization AT nanthavutniyomvong optimizationofagavebasedpineapplevinegarfermentationthroughsequentialfermentationandchemicalcharacterization |