The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.

Biotechnological Processes in Fruit Vinegar Production

Soils from some Latin American countries support the highest biodiversity levels on the planet and simultaneously have some of the most serious environmental impacts attributed to both historical and current agricultural practices and industrial activities. Soil contamination has resulted from intensive use of pesticides, extensive mining and other industrial activities, and uncontrolled management of waste within inappropriate regulatory frameworks. The present study presents an overview of the scientific research on soil ecotoxicology conducted in Latin America, summarizing the recent advances and highlighting the needs for further refinements in this research field. Most of the contributions to the scientific literature have been from Brazil. The most investigated issue is the ecotoxicity of pesticides and earthworms, which were the organisms most frequently used as test species. Needs identified by Latin American researchers include methods and procedures for: 1) identifying and collecting natural soils to be used as reference test-substrates in tests, 2) identifying and discerning the range of sensitivities of native test species to soil contaminants, 3) developing environmental guidelines applicable to tropical/subtropical conditions, and 4) developing methods and procedures for higher tier testing for full development and implementation of environmental risk assessment schemes. The protection of Latin American soils, including provision of goods and services, is currently framed in legislation and other regulations, but implementation requires significant improvement and additional training programs. Environ Toxicol Chem 2017;36:1795-1810. © 2017 SETAC.

Soil ecotoxicology in Latin America: Current research and perspectives.

Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).

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Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

This work aimed to evaluate the potential of phytoremediation using Pistia stratiotes as a plant for post-treatment of wastewater from domestic sewage. The experiment was conducted at Toledo-PR, Br...

Pistia stratiotes in the phytoremediation and post-treatment of domestic sewage.

Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product. Polyphenolic and volatile characterization and sensory analysis have also been carried out. The polyphenolic and volatile content of the resulting wines and vinegars showed significant differences depending upon the raw material used. In general, the complexity of the polyphenolic and volatile profiles increased for experiments in which orange peel was included in the raw material. Sensory analysis revealed significant differences between the samples in respect of both sugar addition and raw material. The vinegars using sugar, peeled orange and non-peeled orange plus squeezed juice raw materials, had more preference and keeping in view relative efficiency of the process, vinegar made from the peeled orange material was considered to be best.

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Chemical and sensory characteristics of orange based vinegar.

Because of its climatic conditions, Brazil stands out as a great fruit producer. However, a considerable amount of this production is wasted, due to natural degradation, hurt during handling, or because of imperfections that make marketing impracticable. In this paper, unmarketable oranges were used in vinegar production, employing three treatments with different sugar contents (T1: natural juice; T2: 18 oBrix; and T3: 22 oBrix). Based upon chemical analysis, it was verified that most alcohol and vinegar production occurred with T2 and T3 treatments, probably due to the higher sugar content available to the conversion procedures carried out by microorganisms. Comparing the results obtained with T2 and T3 treatments, the latter treatment was more satisfactory, although a considerable amount of remaining sugar was verified after the alcohol fermentation process.

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Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja - doi: 10.4025/actascitechnol.v32i2.4275

Este trabalho avalia a qualidade da agua em propriedades rurais do municipio de Dois Vizinhos, Parana, por meio de analises fisico-quimicas e microbiologicas. Foram analisadas 90 amostras, sendo 45 provenientes de nascentes e 45 de pocos rasos, quanto aos parâmetros pH, temperatura, turbidez, coliformes totais e termotolerantes. Das 90 amostras analisadas, 23 atenderam a legislacao vigente, enquanto que 67 estavam em desacordo, logo, inapropriadas para o consumo humano e animal, representando fator de risco a saude.

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Padrão físico-químico e microbiológico da água de nascentes e poços rasos de propriedades rurais da região sudoeste do Paraná

The use of wastewater in agriculture has been practiced on an increasing scale over the past decades because of its fertilizing potential and the reduction in demand for surface water and groundwater. However, this practice may bring harm when performed without planning, not respecting the capacity of the soil to recycle organic waste. The most common problems are contamination of surface and groundwater via leaching and runoff, as well as accumulation of nutrients and potentially polluting elements that compromise chemical, physical and biological characteristics of the soil. The biological compartment, represented by the micro, meso and macrofauna, plays an important role in nutrient cycling, decomposition of organic matter, particle movement and transport of materials at different depths, helping to maintain soil physical and chemical characteristics. In this sense, this paper aims to discuss the effect of using different kinds of wastewater in agriculture on soil biology, highlighting strengths and weaknesses, as well as emphasizing the need to conduct investigations that enhance the positive aspects of wastewater use associated with edaphic processes.

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Wastewater use in agriculture and potential effects on meso and macrofauna soil

This study aimed to evaluate the effects of the application of swine wastewater treated in anaerobic digester(0, 100, 200, and 300 m3 ha-1) combined with nitrogen fertilization (doses of 0 and 100% of the recommendedculture of baby corn) on the edaphic macrofauna. Pitfall traps were used in the evaluation of the macrofauna and the collected organisms were classified at the taxonomic level by order. The diversity of the organisms was evaluated using the Shannon-Wiener, Pielou, and Group richness index. The results demonstrate that the use of swine wastewater increased the density of Hymenoptera significantly up to the dose of 200 m3 ha-1,with a significant reduction in the dose of 300 m3 ha-1. The combined use of swine wastewater and 100% of the recommended chemical fertilization dose for the culture up to the limit of 100 m3 ha-1 resulted in a significant increase in the density of the Coleoptera order, being positively influenced by these two factors. The swine wastewater dose of 200 m3 ha-1 resulted in greater edaphic fauna diversity and richness.

	 

	Key words: Edaphic fauna, swine waste, water reutilization.

Macrofauna of soil treated with swine wastewater combined with chemical fertilization

O trabalho foi desenvolvido em duas etapas: a producao de mudas de couve-chinesa em bandejas e posterior transplante para o campo, objetivando avaliar o desempenho de diferentes substratos sobre o desenvolvimento da cultura. Para isso determinou-se, tanto na fase de formacao das mudas, quanto nas plantas adultas, o comprimento da parte aerea, numero de folhas, comprimento da raiz, massa seca da parte aerea, massa seca da raiz e diâmetro do coleto. A etapa de producao de mudas foi conduzida em ambiente protegido, com os seguintes tratamentos: T0 substrato comercial Plantmax® (HA); T1: 100% composto; T2: 95% composto + 2,5% areia + 2,5% po de rocha; T3: 90% composto + 3% areia + 7% de po de rocha e T4: 85% composto + 6% areia + 9% po de rocha. Na producao de mudas, os substratos orgânicos, formulados com 100% e 85% composto, apresentaram melhores resultados, aos 15 e 28 DAS, respectivamente. Os resultados de campo demonstraram que adicao de po de rocha e um fator determinante no desempenho das mudas, sendo os melhores resultados obtidos nas parcelas cultivadas com mudas obtidas nos substratos formulados com 7 e 9% de po de basalto.

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Dinéia Tessaro

Papers

Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja - doi: 10.4025/actascitechnol.v32i2.4275

Padrão físico-químico e microbiológico da água de nascentes e poços rasos de propriedades rurais da região sudoeste do Paraná

Wastewater use in agriculture and potential effects on meso and macrofauna soil

Macrofauna of soil treated with swine wastewater combined with chemical fertilization

Produção agroecológica de mudas e desenvolvimento a campo de couve-chinesa