Cultivar-Driven Variations in the Production of Apple Cider Vinegar

first_page Download PDF settings Order Article Reprints Font Type: Arial Georgia Verdana Font Size: Aa Aa Aa Line Spacing:    Column Width:    Background: Open AccessAbstract Cultivar-Driven Variations in the Production of Apple Cider Vinegar † by Edward MunteanEdward Muntean SciProfiles Scilit Preprints.org Google Scholar 1,2 1 Department of Food Science, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj Napoca, Romania 2 Research & Development Station for Agriculture, 401100 Turda, Romania † Presented at the 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering (ECP 2024), 29–31 May 2024; Available online: https://sciforum.net/event/ECP2024. Proceedings 2024, 105(1), 33; https://doi.org/10.3390/proceedings2024105033 Published: 28 May 2024 (This article belongs to the Proceedings of The 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering) Download keyboard_arrow_down Download PDF Download PDF with Cover Download XML Download Epub Versions Notes Keywords: apple cider vinegar; apple; fermentation; monitoring; HPLC Apple cider vinegar has gained widespread popularity for its numerous health benefits and versatile applications in human consumption. Beyond its distinct organoleptic properties, which render it invaluable in numerous ways, alongside acetic acid, it contains trace amounts of various minerals and numerous biologically active compounds. Many researchers have outlined its positive impact on digestive health, blood sugar regulation, body weight management, and heart health, as well as its antioxidant properties and antimicrobial effects, making it beneficial in detoxification processes and even in certain skin care procedures when diluted and applied topically. Apple vinegar production emerges as a valuable strategy for valorizing apple raw materials, transforming them into a product with diverse applications, health benefits, and a positive impact on sustainability. By integrating apple vinegar into their product portfolio, producers contribute to the economic, environmental, and culinary facets of the apple industry; this approach also addresses the effective utilization of blemished and bruised surplus apples, which otherwise go to waste, concurrently fostering waste reduction and aligning with sustainable practices. This research seeks to explore the lab-scale production of apple vinegar using a traditional batch fermentation process, using different apple cultivars. The fermentation process was monitored by measuring refractive index, pH, conductivity, acidity (via titration with NaOH), and carbohydrate degradation (via high-performance liquid chromatography) at predefined intervals. An empirical mathematical model was developed to enhance process understanding and to potentially serve as a cost-effective tool for controlling the fermentation process. FundingThis research received no external funding.Institutional Review Board StatementNot applicable.Informed Consent StatementNot applicable.Data Availability StatementNot applicable.Conflicts of InterestThe author declares no conflict of interest.Disclaimer/Publisher's Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. © 2024 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Share and Cite MDPI and ACS Style Muntean, E. Cultivar-Driven Variations in the Production of Apple Cider Vinegar. Proceedings 2024, 105, 33. https://doi.org/10.3390/proceedings2024105033 AMA Style Muntean E. Cultivar-Driven Variations in the Production of Apple Cider Vinegar. Proceedings. 2024; 105(1):33. https://doi.org/10.3390/proceedings2024105033 Chicago/Turabian Style Muntean, Edward. 2024. "Cultivar-Driven Variations in the Production of Apple Cider Vinegar" Proceedings 105, no. 1: 33. https://doi.org/10.3390/proceedings2024105033 Article Metrics No No Article Access Statistics Multiple requests from the same IP address are counted as one view.