Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp

Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp

A considerable part of world banana production is discarded due to excessive handling and
inadequate storage during and after harvest. Nevertheless, these residues can be used for industrial
purposes, such as production of fermented beverages, since its pulp is rich in carbohydrates. In this
study, the kinetic of acetic fermentation process using banana pulp by-products for vinegar production
was evaluated. Banana wine from alcoholic fermentation presented 6.81% (v/v) of alcohol content.
Kinetics parameters of acetic fermentation were: medium time of 39.9 h, acetic acid yield of 53.1%
and acetic acid productivity of 0.216 g/Lh. The vinegar showed 49.2 g/L of acetic acid; esters
concentrations were higher than in banana wine. Minerals in wine and vinegar from banana were
consistent with the amount observed in the pulp. The final product showed a chemical composition
with nutritional and sensory interest.

Author(s) Details

Cyntia Akemi Tanaka
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Flávia Imanishi Ruzon
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Diego Galvan
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Rodrigo José Gomes
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Jéssica Barrionuevo Ressutte
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Fernanda Carla Henrique Bana
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Thais de Souza Rocha
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.

Wilma Aparecida Spinosa
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380,

Londrina, Paraná, Brazil

Raúl Jorge Hernan Castro-Gómez
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380,Londrina, Paraná, Brazil.

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