Common flavours of fruit vinegar include papaya, apple, black currant, raspberry, quince, and tomato. Typically, the flavours of the original fruits remain in the final product.
Alcoholic fermentation was performed on the pasteurised papaya juice using yeast (Saccharomyces cerevisiae). Alcoholic fermentation of carbohydrate is the first critical step in the production of vinegar and takes place under anaerobic condition.
During the anaerobic fermentation, amylase from yeast initially break the starchy residues further into monomeric residues. These residues are utilized for ethanol production. The ethanol content found to be 8.11%.
Finally, the acetic acid fermentation is carried out via the conversion of ethanol to hydrate acetaldehyde and dehydrogenation of acetaldehyde to acetic acid by aldehyde dehydrogenase produced by Acetobacter aceti.
Papaya vinegar is primarily used to flavour and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. Natural vinegar carries essential amino acids from its fruit source and is reported to act as a medicine for aches and gastric troubles.
Papaya vinegar
