Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development
Functional vinegars have been produced from various ingredients worldwide, yet there remains a notable gap in utilizing herbal plants as complementary ingredients to sugar-based materials. This study investigates the innovative combination of <i>Caesalpinia sappan</i> extract with sugarc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/14/5/590 |
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| author | Preekamol Klanrit Haruthairat Kitwetcharoen Kanit Vichitphan Sukanda Vichitphan Sudarat Thanonkeo Mamoru Yamada Pornthap Thanonkeo |
| author_facet | Preekamol Klanrit Haruthairat Kitwetcharoen Kanit Vichitphan Sukanda Vichitphan Sudarat Thanonkeo Mamoru Yamada Pornthap Thanonkeo |
| author_sort | Preekamol Klanrit |
| collection | DOAJ |
| description | Functional vinegars have been produced from various ingredients worldwide, yet there remains a notable gap in utilizing herbal plants as complementary ingredients to sugar-based materials. This study investigates the innovative combination of <i>Caesalpinia sappan</i> extract with sugarcane juice for functional vinegar production. The results demonstrate that <i>C. sappan</i>-supplemented vinegars exhibited significantly enhanced quality parameters compared to control vinegar made from sugarcane juice alone. Specifically, the supplemented vinegars showed increased total acidity and total phenolic content (TPC), with the improvement directly proportional to the concentration of plant extract used. Gas chromatography–mass spectrometry (GC-MS) analysis revealed unique volatile organic compounds (VOCs) that were present exclusively in the <i>C. sappan</i>-supplemented vinegars but absent in the control. Most notably, the supplementation of <i>C. sappan</i> extract at concentrations of 2 and 4 g/L substantially enhanced both the antioxidant capacity and antimicrobial activity of the resulting vinegars. These biochemical improvements highlight the synergistic potential of combining sugarcane juice with <i>C. sappan</i> extract for developing novel functional vinegar beverages with enhanced bioactive properties. Our findings open new possibilities for creating value-added products that leverage traditional medicinal plants in modern functional beverages, potentially offering consumers additional health benefits beyond conventional vinegars. |
| format | Article |
| id | doaj-art-c97dd66ad5154949ba64db415f065364 |
| institution | DOAJ |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-c97dd66ad5154949ba64db415f0653642025-08-20T03:14:39ZengMDPI AGAntioxidants2076-39212025-05-0114559010.3390/antiox14050590Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage DevelopmentPreekamol Klanrit0Haruthairat Kitwetcharoen1Kanit Vichitphan2Sukanda Vichitphan3Sudarat Thanonkeo4Mamoru Yamada5Pornthap Thanonkeo6Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, ThailandWalai Rukhavej Botanical Research Institute (WRBRI), Mahasarakham University, Maha Sarakham 44150, ThailandDepartment of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, ThailandDepartment of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, ThailandWalai Rukhavej Botanical Research Institute (WRBRI), Mahasarakham University, Maha Sarakham 44150, ThailandDepartment of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, JapanDepartment of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, ThailandFunctional vinegars have been produced from various ingredients worldwide, yet there remains a notable gap in utilizing herbal plants as complementary ingredients to sugar-based materials. This study investigates the innovative combination of <i>Caesalpinia sappan</i> extract with sugarcane juice for functional vinegar production. The results demonstrate that <i>C. sappan</i>-supplemented vinegars exhibited significantly enhanced quality parameters compared to control vinegar made from sugarcane juice alone. Specifically, the supplemented vinegars showed increased total acidity and total phenolic content (TPC), with the improvement directly proportional to the concentration of plant extract used. Gas chromatography–mass spectrometry (GC-MS) analysis revealed unique volatile organic compounds (VOCs) that were present exclusively in the <i>C. sappan</i>-supplemented vinegars but absent in the control. Most notably, the supplementation of <i>C. sappan</i> extract at concentrations of 2 and 4 g/L substantially enhanced both the antioxidant capacity and antimicrobial activity of the resulting vinegars. These biochemical improvements highlight the synergistic potential of combining sugarcane juice with <i>C. sappan</i> extract for developing novel functional vinegar beverages with enhanced bioactive properties. Our findings open new possibilities for creating value-added products that leverage traditional medicinal plants in modern functional beverages, potentially offering consumers additional health benefits beyond conventional vinegars.https://www.mdpi.com/2076-3921/14/5/590acetic acid bacteriaantioxidantbioactive compounds<i>Caesalpinia sappan</i>vinegarhealth beverages |
| spellingShingle | Preekamol Klanrit Haruthairat Kitwetcharoen Kanit Vichitphan Sukanda Vichitphan Sudarat Thanonkeo Mamoru Yamada Pornthap Thanonkeo Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development Antioxidants acetic acid bacteria antioxidant bioactive compounds <i>Caesalpinia sappan</i> vinegar health beverages |
| title | Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development |
| title_full | Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development |
| title_fullStr | Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development |
| title_full_unstemmed | Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development |
| title_short | Enhancing the Bioactive Properties of Sugarcane Vinegar Through <i>Caesalpinia sappan</i> Extract Supplementation: A Novel Approach for Functional Beverage Development |
| title_sort | enhancing the bioactive properties of sugarcane vinegar through i caesalpinia sappan i extract supplementation a novel approach for functional beverage development |
| topic | acetic acid bacteria antioxidant bioactive compounds <i>Caesalpinia sappan</i> vinegar health beverages |
| url | https://www.mdpi.com/2076-3921/14/5/590 |
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