An Overview on Types, Production and Therapeutic Potential of Vinegar

Abstract

A well-known natural food item, vinegar is produced by fermenting meals high in carbohydrates with alcohol first, then with acetic acid. It consists of about 5-20% of acetic acid, prepared by fermentation of alcohol with the help of Acetobacter species. Acetic acid (CH3COOH) is present in water in a concentration of close to 5% in vinegar. It is thought to be an excellent source of several bioactive substances, including as tryptophol, ligustrazine, organic acids, melanoidins and polyphenols. The array of mechanisations used in the manufacturing of vinegar includes the use of wooden carks, the traditional Orlean process, and the generator technique for submerged fermentation. These bioactive compounds in vinegar are thought to be the cause of its pharmacological and metabolic advantages. The primary ingredient in vinegar is acetic acid, which has a strong, sour flavour and aroma and is somewhat volatile. There are numerous varieties of vinegar available worldwide. There are several varieties of vinegar available around the world, including black, rice, grain, balsamic and fruit vinegar. Vinegar has traditionally been used in applications for food preservation. Furthermore, it is extensively utilised in the food sector as a spice and food preservative, as well as in the United States for pickling fruits and vegetables and as a component of condiments like mayonnaise and salad dressings. In the past, people have used vinegar as a medicine to treat oedema disorders, burns, wounds, and stomach aches. It is among the most well-known traditional remedies for treating infections. According to a number of studies, vinegar may help treat microbiological infections, cancer, diabetes, heart disease, and obesity.Also, it is used to treat injuries and acts as an antioxidant as well. This review aims to highlight the health advantages of vinegar consumption for a person’s physiological well-being.