Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 245, Issue 3, Pages 667-675Publisher
SPRINGER
DOI: 10.1007/s00217-018-3189-y
Keywords
By-products; Citrus bergamia; Model system; Vinegars
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In the bergamot (Citrus bergamia) processing cycle, peel and juice are the main by-products. Considering their high content in bioactive and aromatic compounds, the aim of this study was to valorise them in the vinegar industry. The proposal constitutes a model system for the global citrus industry, to improve the commercial value of the citrus wastes. The bioconversion of four juice combinations (based on bergamot fruit peel or juice) in eight wines and, after random choice, in four vinegars was tested. The chemical composition of wines and vinegars was determined, detecting a high permanence of a majority of the compounds of interest. The sensory analysis of the four vinegars before and after an oxidation treatment was performed obtaining good performances.
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