Physicochemical characteristics of an alcohol hangover relief drink containing persimmon vinegar

Soo Won Lee; Hey Kyung Moon; Seul Lee; Yong Deuk Yun; Jong Kuk Kim; Soo Won Lee; Hey Kyung Moon; Seul Lee; Yong Deuk Yun; Jong Kuk Kim

doi:10.3934/agrfood.2023016

AIMS Agriculture and Food

2023, Volume 8, Issue 2: 292-304. doi: 10.3934/agrfood.2023016

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Research article

Physicochemical characteristics of an alcohol hangover relief drink containing persimmon vinegar

Department of Food and Food Service Industry, Kyungpook National University, 2559 Gyeongsang-daero, Sangju city, Gyeongsangbuk-do, 37224, South Korea

Received: 26 August 2022 Revised: 09 December 2022 Accepted: 02 January 2023 Published: 03 March 2023

The development of alcohol hangover relief drinks by adding persimmon vinegar was investigated in this study. This study aimed to develop and investigate the physicochemical characteristics of a hangover relief drink, derived from persimmon vinegar, that may have health benefits. Persimmon vinegar was added at concentrations of 0, 2.5, 5, 7.5, 10 and 12.5%. The higher the concentration of persimmon vinegar, the lower the pH, °Brix and reducing sugar content of the product. In contrast, higher titratable acidity, turbidity and tannin values were obtained with increasing concentrations of persimmon vinegar. The addition of 12.5% persimmon vinegar induced the highest alcohol dehydrogenase and acetaldehyde dehydrogenase activities at 160.91 and 117.14%, respectively. The L value also decreased as persimmon vinegar concentration increased. The addition of persimmon vinegar at high concentrations decreased fructose, glucose and maltose content but increased the sucrose content of the drink. Ca, K and Na were the most abundant minerals in the drink. Some organic acids, such as oxalic, malic, lactic, acetic, citric and succinic acids, were also detected in the developed alcohol hangover relief drink. This study suggests that adding 7.5% of persimmon vinegar improves the physicochemical characteristics, especially the Alcohol dehydrogenase and aldehyde dehydrogenase activities. This finding indicates that this formulated drink with 75% persimmon vinegar may be beneficial against oxidative stress.
- beverage,
- extraction,
- persimmon,
- vinegar,
- alcohol hangover relief drink
Citation: Soo Won Lee, Hey Kyung Moon, Seul Lee, Yong Deuk Yun, Jong Kuk Kim. Physicochemical characteristics of an alcohol hangover relief drink containing persimmon vinegar[J]. AIMS Agriculture and Food, 2023, 8(2): 292-304. doi: 10.3934/agrfood.2023016

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Abstract

The development of alcohol hangover relief drinks by adding persimmon vinegar was investigated in this study. This study aimed to develop and investigate the physicochemical characteristics of a hangover relief drink, derived from persimmon vinegar, that may have health benefits. Persimmon vinegar was added at concentrations of 0, 2.5, 5, 7.5, 10 and 12.5%. The higher the concentration of persimmon vinegar, the lower the pH, °Brix and reducing sugar content of the product. In contrast, higher titratable acidity, turbidity and tannin values were obtained with increasing concentrations of persimmon vinegar. The addition of 12.5% persimmon vinegar induced the highest alcohol dehydrogenase and acetaldehyde dehydrogenase activities at 160.91 and 117.14%, respectively. The L value also decreased as persimmon vinegar concentration increased. The addition of persimmon vinegar at high concentrations decreased fructose, glucose and maltose content but increased the sucrose content of the drink. Ca, K and Na were the most abundant minerals in the drink. Some organic acids, such as oxalic, malic, lactic, acetic, citric and succinic acids, were also detected in the developed alcohol hangover relief drink. This study suggests that adding 7.5% of persimmon vinegar improves the physicochemical characteristics, especially the Alcohol dehydrogenase and aldehyde dehydrogenase activities. This finding indicates that this formulated drink with 75% persimmon vinegar may be beneficial against oxidative stress.

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