{"title":"Preparation, production and characteristics of sugarcane vinegar","authors":"Singh Jyotsana, Bisht Neha, Garg Amar P","doi":"10.17352/jbm.000036","DOIUrl":null,"url":null,"abstract":"Sugarcane is one of the main crops worldwide, and it has an important impact on environmental issues. Sugarcane is used in daily routine life in many ways like as vinegar, jiggery, juices etc. In India sugarcane crop is best cultivated in the west U.P. Sugarcane original vinegar drink with high nutritional quality was produced from fresh sugarcane juice using the yeast culture and acetic acid bacteria by fermentation techniques such as submerged alcoholic fermentation followed by acetic fermentation at room temperature. Refined sugarcane is the primary product of sugarcane juice, during its processing, various other valuable products are also obtained in an unrefined form such as brown sugar, molasses, jaggery and vinegar. Sugarcane juice is widely used in the treatment of jaundice, hemorrhage, dysuria, and other urinary disease. Nowadays sugarcane vinegar is also used in Indian kitchens commonly in pickles, salads, etc. Vinegar is extremely useful for human health including antimicrobial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, and prevention of cardiovascular disease. Phenolic acid in vinegar can scavenge superoxide anion and free radicals in vivo resulting in a potent antioxidant activity.","PeriodicalId":48617,"journal":{"name":"Yale Journal of Biology and Medicine","volume":"9 3 1","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Yale Journal of Biology and Medicine","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.17352/jbm.000036","RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sugarcane is one of the main crops worldwide, and it has an important impact on environmental issues. Sugarcane is used in daily routine life in many ways like as vinegar, jiggery, juices etc. In India sugarcane crop is best cultivated in the west U.P. Sugarcane original vinegar drink with high nutritional quality was produced from fresh sugarcane juice using the yeast culture and acetic acid bacteria by fermentation techniques such as submerged alcoholic fermentation followed by acetic fermentation at room temperature. Refined sugarcane is the primary product of sugarcane juice, during its processing, various other valuable products are also obtained in an unrefined form such as brown sugar, molasses, jaggery and vinegar. Sugarcane juice is widely used in the treatment of jaundice, hemorrhage, dysuria, and other urinary disease. Nowadays sugarcane vinegar is also used in Indian kitchens commonly in pickles, salads, etc. Vinegar is extremely useful for human health including antimicrobial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, and prevention of cardiovascular disease. Phenolic acid in vinegar can scavenge superoxide anion and free radicals in vivo resulting in a potent antioxidant activity.
期刊介绍:
The Yale Journal of Biology and Medicine (YJBM) is a graduate and medical student-run, peer-reviewed, open-access journal dedicated to the publication of original research articles, scientific reviews, articles on medical history, personal perspectives on medicine, policy analyses, case reports, and symposia related to biomedical matters. YJBM is published quarterly and aims to publish articles of interest to both physicians and scientists. YJBM is and has been an internationally distributed journal with a long history of landmark articles. Our contributors feature a notable list of philosophers, statesmen, scientists, and physicians, including Ernst Cassirer, Harvey Cushing, Rene Dubos, Edward Kennedy, Donald Seldin, and Jack Strominger. Our Editorial Board consists of students and faculty members from Yale School of Medicine and Yale University Graduate School of Arts & Sciences. All manuscripts submitted to YJBM are first evaluated on the basis of scientific quality, originality, appropriateness, contribution to the field, and style. Suitable manuscripts are then subject to rigorous, fair, and rapid peer review.