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Article

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Polígono Río San Pedro s/n, Puerto Real, 11510 Cadiz, Spain
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Academic Editors: Giacomo Luigi Petretto, Alberto Mannu and Quan V. Vuong
Received: 15 February 2021 / Revised: 2 April 2021 / Accepted: 7 April 2021 / Published: 8 April 2021
This work proposes the elaboration of a product based on the maceration of Sherry Vinegar together with pineapple in order to extract certain volatile compounds that can be found in pineapples, giving a final product with new organoleptic properties and increased polyphenolic content. Maceration trials were carried out with the application of microwaves and ultrasound, which reduced the maceration time from the traditional three-day solid-liquid maceration to just a few minutes. In addition, through maceration, the total polyphenol index increased significantly with respect to unmacerated vinegar, and the volatile profile of the vinegars was significantly modified. The tasting scores placed the pineapple macerated vinegar sample obtained by traditional maceration in the first place with respect to pineapple aroma; however, the microwave extraction samples were better rated in terms of overall quality. It can be concluded that the application of extracting energies, such as microwaves, can be a viable alternative for the production of sherry vinegar macerated with pineapple. View Full-Text
Keywords: sherry vinegar; pineapple; microwaves; ultrasound; volatile compounds; sensory analysis sherry vinegar; pineapple; microwaves; ultrasound; volatile compounds; sensory analysis
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MDPI and ACS Style

Párraga, S.; Durán-Guerrero, E.; Castro, R. Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple. Beverages 2021, 7, 18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020018

AMA Style

Párraga S, Durán-Guerrero E, Castro R. Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple. Beverages. 2021; 7(2):18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020018

Chicago/Turabian Style

Párraga, Samuel, Enrique Durán-Guerrero, and Remedios Castro. 2021. "Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple" Beverages 7, no. 2: 18. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020018

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