Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu)

Ana Paula Guedes Pinheiro; Augusto Bücker; Ana Cláudia Cortez; John Edward Hallsworth; João Vicente Braga de Souza; Érica Simplício de Souza; Ana Paula Guedes Pinheiro; Augusto Bücker; Ana Cláudia Cortez; John Edward Hallsworth; João Vicente Braga de Souza; Érica Simplício de Souza

doi:10.3934/bioeng.2021022

AIMS Bioengineering

2021, Volume 8, Issue 4: 257-266. doi: 10.3934/bioeng.2021022

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Vinegar production from Theobroma grandiflorum SCHUM (cupuassu)

1.
Superior School of Technology, Amazon State University - UEA, Manaus, Amazonas, Brazil
2.
Amazon Biotechnology Center - CBA, Manaus, Amazonas, Brazil
3.
Mycology Laboratory, National Institute for Amazonian Research - INPA, Manaus, Amazonas, Brazil
4.
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK

Received: 21 July 2021 Accepted: 08 October 2021 Published: 20 October 2021

The tropical fruit cupuassu comes from Theobroma grandiflorum (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a Saccharomyces cerevisiae inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.
- acetic acid bacteria,
- Amazon Forest tree,
- cupuassu fruit,
- Theobroma grandiflora,
- wine and vinegar fermentation
Citation: Ana Paula Guedes Pinheiro, Augusto Bücker, Ana Cláudia Cortez, John Edward Hallsworth, João Vicente Braga de Souza, Érica Simplício de Souza. Vinegar production from Theobroma grandiflorum SCHUM (cupuassu)[J]. AIMS Bioengineering, 2021, 8(4): 257-266. doi: 10.3934/bioeng.2021022

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Abstract

The tropical fruit cupuassu comes from Theobroma grandiflorum (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a Saccharomyces cerevisiae inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.

Acknowledgments

The authors would like to recognize funding received from Conselho Nacional de Desenvolvimento Científico e Tecnológico - CNPq and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior. APGP would like to recognize Fundação de Amparo à Pesquisa do Estado do Amazonas funding received from (MSc bursary). AB is supported by a Pronametro fellowship from Inmetro/Suframa/CBA. JEH wishes to thank Society for Applied Microbiology (UK) for providing a travel grant that enabled this collaboration.

Conflict of interest

The authors have declared no conflict of interest.

Author contributions

The research was designed by JVBS and ESS; experiments were conducted by APGP; analytical tools were provided by ESL and MPL; data were analyzed and interpreted by APGP, AB, ESS, JEH and JVBS; and the manuscript was written by APGP, ESS, AB, JEH and JVBS and then read was approved by 265 AIMS Bioengineering Volume 8, Issue 4, 257–266. all authors.

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