Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar

This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism because two falling rate periods were observed. The effective moisture diffusivity was decreased (2.52 × 10(−10) m(2)/s) after being pretreated with 70% sugar (1.84 × 10(−10) m(2)/s) and 10% salt (6.73 × 10(−11) m(2)/s) solutions. Fresh berry vinegar was found to have higher flavonoids, including anthocyanins, to exhibit higher antiradical and anti-pathogenic microorganism activities. However, the phenolic content in dried berries vinegar was higher, mainly from the bond breaking of tannins and lignins from fruit peel. Some extent of oxidation occurred because of the change in the color index of vinegar samples. The acidity of both vinegars was 3% acetic acid. Headspace GC-MS also detected acetic acid as the major compound (>60%) in the vapor of vinegar samples. A wide range of non-volatile compounds composed of alkaloids, terpenoids, flavonoids, organic acids, and sugar derivatives was detected by UHPLC-TWIMS-QTOFMS. The peak intensity of anthocyanins was reduced by 28–77% in dried berry vinegar. Therefore, it is better to prepare natural fruit vinegar using fresh berries, preserving anthocyanins for high antioxidant capacity.