Can you substitute apple cider vinegar for lemon juice? (+13 alternatives )
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer if apple cider vinegar can be substituted for lemon juice or not. and what are the other alternatives to lemon juice along with the health benefits of lemon.
Can you substitute apple cider vinegar for lemon juice?
Yes, you can substitute apple cider vinegar for lemon juice for both savory and sweet recipes unless lemon is not the staple flavor ingredient in the recipe. Apple cider vinegar should be used in small amounts to avoid ending up with food having a very pungent flavor or fruity taste in savory dishes.
According to the European Fruit Juice Association, which has performed country-specific profiles of fruit juices and nectars by flavors for several European countries, orange juice is the most consumed fruit juice in Portugal (17.4%), followed by peach juice (16.8%), flavor mixes juices, such as multifruit or red fruit juice (15.9%), mango juice (15%), apple juice (10.1%). Other types of fruit juices account for 24.8% of the total consumption (1).
Apple cider vinegar is made by fermenting apple juice and is only mildly acidic and may be used for canning (at a 5% acidity), unless it is a homemade vinegar. Vinegar is added to food in canning processing to increase the acidity and to avoid the risk of Clostridium botulinum (2).
Lemon is very popular among both the savory and sweet dishes to add a tangy hint to it. With a ph of 2 (2), lemon juice also acts as a preservative and tenderizer when added to marinades.
What is a good substitute for lemon juice?
The best juice for lemon juice is lime juice. This is because it can be used in the same ratio as lemon juice. Some other good substitutes for lemon juice are:
- Orange juice
- Vinegar
- Citric acid
- Lemon zest
- White wine
- Lemon extract
- Cream of tartar
Can I substitute vinegar for lemon juice?
Yes, you can substitute vinegar for lemon juice in cooking or baking in small quantities. It is acidic and almost carries the same properties. However, it might not be the ideal substitute if lemon is the main flavor and is required in large quantities. The pungent aroma and vinegary taste can ruin your recipe.
What is a good alternative to lemon juice?
One of the best alternatives to lemon juice is lime juice. Though slightly more sour and acidic, lime can be used as a substitute because of its similar taste.
Lemon juice is citrus and is often used to add a tangy flavor to drinks and dishes. Here are some other alternatives that you can use (depending on the dish/drink)
- Orange juice
- Lemon zest
- White whine
- Citric Acid
- Vinegar
Other substitutes for lemon juice
If you do not have lemon or vinegar, go for the following substitutes that are easy to find in the kitchen.
Lime juice
Lime juice has a comparable ph to lemon juice with a slight change in its taste. Due to the low ph, It is perfect to use as a preservative for canning. Limes are abundant in vitamin C and are often used for flavor and aroma enhancement in foods and beverages and as medicines (3).
Orange juice
Orange juice is less acidic and has a sweet hint to it. When used in smaller amounts, it makes for a good lemon substitute.
Orange juice contains substantial amounts of several micronutrients such as vitamin C, folate and polyphenols (e.g., hesperidin which is a flavanone). Data obtained from a representative sample of the French population showed that fruit juices contributed to 31% of the daily vitamin C intake of children and to 16% of the daily vitamin C intake of adults (4).
Critic acid
Citric acid is the main acid present in fruits. In dry and concentrated form, it provides a very pronounced flavor and uses a little quantity. Adjust the liquid part in your recipe to make up for the juice. Citric acid (2-hydroxy-1,2,3-propanetricar-boxylic acid) is a weak tricarboxylic acid and is frequently used as a food additive to provide acidity and sour taste to foods and beverages (5).
Lemon zest
Lemon zest is the perfect substitute for recipes where lemon is the staple ingredient. You can also add lemon zest along with the lemon juice to get a more pronounced flavor of lemon in your recipe. Orange zest can also be used but the flavor will be different.
Lime zest is slightly bitter. The compounds responsible for this bitterness are polyphenols (phenolic acids, flavanones, flavanol, and flavones, of which lemon peel is an abundant source. Ferulic acid was quantified as a major phenolic acid and caffeic acid as minor in peels of citrus fruits (lemons, oranges and grapefruits) and their levels were significantly larger than those of peeled fruits (6).
White wine
Dry white wine in small quantities is a perfect substitute for lemon in savory dishes. It can also be used to deglaze the pan. White wine has a pale yellow to off-white color. It is used in salad dressings, marinades, and sauces (7).
Lemon extract
Lemon extract is a very concentrated lemon essence. One or two drops of this essence are enough to replace almost a cup of lemon acidity and flavor. Adjust the liquid part in your recipe because this essence will only use a drop or two.
Citrus fruits are an important source of bioactive compounds, in particular flavonoids and vitamin C. The main flavonoids found in citrus species are hesperidin, narirutin, naringin, and eriocitrin. In addition to antimicrobial activity, these naturally occurring flavonoids contain antiinflammatory and antitumor compounds that can be used as effective therapeutic agents with low toxicity. Among the citrus fruit extracts, one of the most promising is lemon extract (8).
Cream of tartar
Potassium bitartrate or cream of tartar is made from tartaric acid. It is very acidic and is often used in meringues to add a tangy taste and stabilize the whipped egg structure. A 1% solution at 30°C has a pH of 3.4. It functions to complex with heavy metal ions and to regulate pH; it can have a gentle laxative action if given at adequate levels. The acidulant is used in chemical leavening to release carbon dioxide which produces the loaf volume (7).
Verjuice
It is a highly acidic juice made by extracting juice from unripe citrus fruits like unripe grapes, apples, plums, oranges, gooseberries, etc. A teaspoon of lemon juice can be substituted with a teaspoon of verjuice. Verjuice extract contains alkaloids, tannins, and a high quantity of total flavonoids and total phenols. Besides its antioxidant activity, verjuice is anticarcinogenic (9).
Malt vinegar
Malt vinegar has a sour and nutty flavor similar to a beer because it is made from the same grains except the grains are not fermented to make malt vinegar. It is a good substitute for savory dishes. Malt vinegar is made by the alcoholic and subsequent acetous fermentation of an infusion of malted barley and/or cereals or a concentrate thereof, which has been enzymatically converted by the malting process. It contains a minimum of 4% acid content expressed as acetic acid and is brown to dark brown in color. It functions as an acidulant and preservative in foods (7).
Rice vinegar
Substitute rice vinegar for lemon juice for savory dishes like soup, curry or salad dressing in a 1:2 ratio respectively.
Red wine vinegar
Red wine can be substituted for lemon juice for vinaigrette or salad dressings where the flavor and color of red wine do not look inappropriate. Vinegar made by the alcoholic and acetous fermentation of the juices of grapes or wine. It contains a minimum of 4 g/100 cm3 acid expressed as acetic acid (7).
White vinegar
Replace 2Tbsp of lemon juice with 1Tbsp of white vinegar. It is not suitable to use for making jam.
Grapefruit juice
Grapefruit juice has a bitter taste, however, it can be substituted for lemon juice if the sugar is adjusted accordingly. Grapefruit juice contains citric acid and potassium in levels compared to those of lemon juice (5).
Other FAQs about Vinegar which you may be interested in.
Does balsamic vinegar need to be refrigerated?
What does malt vinegar taste like?
Health benefits of lemon juice
Good for heart
1 lemon provides 51% of the RDI of vitamin C, hence, reducing the risk of heart-related problems. Hesperidin and diosmin present in lemon play an important role in lowering cholesterol. Additionally, vitamin C has been shown to improve nitric oxide production of the endothelium, which, in turn, increases vasodilation, reducing blood pressure (10).
Fights anemia
Lemon fights and prevents anemia by improving the bioavailability of iron from meat and plant-based food. Nutritional deficiency anemia mainly results from lack of iron, vitamin B12 & a low vitamin C intake. Foods containing vitamin C enhance iron absorption these are broccoli, tomatoes, oranges, and lemon (11).
Prevents renal stones
Lemon juice prevents renal stones from forming by increasing urine volume and ph.
Dietary citrate is absorbed in the gastrointestinal tract and metabolized to bicarbonate, which may then increase urine pH and citrate excretion. Citrus juices, such as lemon, orange and grapefruit juice, supply large quantities of citric acid and could be a dietary alternative to the pharmacotherapy with alkalizing agents (12).
Conclusion
In this article, we will answer if apple cider vinegar can be substituted for lemon juice or not. and what are the other alternatives to lemon juice along with the health benefits of lemon.
References
- Anastácio, Mariana, et al. Determination of trace metals in fruit juices in the Portuguese market. Toxicol rep, 2018, 5, 434-439.
- McGlynn, William. Importance of food ph in commerical canning operations. Oklahoma Cooperative Extension Service, 2003.
- Mohd-Hanif, Hani, Rosnah Shamsudin, and Noranizan Mohd Adzahan. UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice. Food sci, 2016, 25, 63-67.
- Chanson-Rolle, Aurelie, et al. Nutritional composition of orange juice: a comparative study between French commercial and home-made juices. Food Nutr Sci, 2016, 7, 252.
- Penniston, Kristina L., et al. Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products. J Endourol, 2008, 22, 567-570.
- Singh, Balwinder, et al. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Res Int, 2020, 132, 109114.
- Igoe, Robert S., and Yiu H. Hui. Dictionary of Food Ingredients. Springer Science & Business Media, 2001.
- Conte, Amalia, et al. Effect of lemon extract on foodborne microorganisms. J food protec, 2007, 70, 1896-1900.
- Nasser, Mohamad, et al. Phytochemical profile, antioxidant and antitumor activities of green grape juice. Processes, 2020, 8, 507.
- Moser, Melissa A., and Ock K. Chun. Vitamin C and heart health: a review based on findings from epidemiologic studies. Int j mol sci, 2016, 17, 1328.
- Bhadra, Preetha, and A. Deb. A review on nutritional anemia. Ind J Nat Sci, 2020, 10, 18466-18474.
- Siener, Roswitha. Nutrition and Kidney Stone Disease. Nutrients, 2021, 13, 6.
