Preparation, production and characteristics of sugarcane vinegar

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.