Where does apple cider vinegar come from?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer 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 the brief guide, we are going to answer the question ‘Where does apple cider vinegar come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.
Where does apple cider vinegar come from?
Apple cider vinegar is derived from apples that are crushed, distilled, and fermented. The production process involves a biotechnological method known as double fermentation, which includes both alcoholic and acetic fermentation.
To initiate the production of acetic acid, the apple wine undergoes alcoholic fermentation by using yeast. This step allows the necessary alcohol to be produced, which serves as a precursor for acetic acid formation. (1)
How to make apple cider vinegar?
The fermentation process starts by placing the fermented apple juice in a vessel with a high diameter-to-height ratio. After approximately seven days, the liquid is transferred to another vessel. During this time, acetic fermentation is initiated, primarily occurring at the liquid’s surface due to its slow nature.
The fermentation period can range from 8 to 14 weeks, depending on factors such as the initial composition of the alcoholic solution, fermentation temperature, microorganism involved, and the liquid-to-air contact surface.
Once the acetic fermentation is considered complete, around 60 to 70% of the original volume of vinegar is extracted from the vessel, which is then replenished with raw materials to repeat the acetic fermentation process, removing the initial phase.
The resulting apple cider vinegar typically has an acidity ranging from 4 to 7%. According to regulations, apple cider vinegar must meet certain standards, including a minimum total acidity of 50g/1000 mL expressed as pure acetic acid and a residual alcohol content of more than 0.5% v/v volume fraction. (1)
For what purpose apple cider vinegar is used?
Apple vinegar has long been used worldwide as a basic seasoning in the preparation and cooking of certain foods, because its sharp taste makes it so useful and versatile. Apple cider vinegar adds a tangy flavor to vegetable and meat products.
It is one of the ingredients of salad dressings and because of its acetic acid content and low pH, it can be used as a preservative for both domestic use and in the food industry.
It is in fact used for the preservation, or pickling, of a wide variety of foods such as vegetables, meat, fish products, and spiced fruits. (2)
What are the benefits of apple cider vinegar?
Apple cider vinegar offers numerous medicinal benefits and has a nutritional profile similar to that of apples, containing essential vitamins such as B1, B2, C, and B6, along with folic acid and polyphenolic compounds, which are antioxidants found in plants. (3)
Apple cider vinegar can increase feelings of satiety in acute situations and reduce body mass index in chronic conditions (4).
The acidic nature of apple cider vinegar makes it effective in killing pathogens. Throughout history, vinegar has been utilized for cleaning and as a disinfectant. It also acts as a preservative, safeguarding foods like pickles against spoilage bacteria (5).
Apple cider vinegar has an impact on blood glucose levels. In healthy individuals, adding vinegar to a meal led to reduced glucose and insulin levels for at least 45 minutes.
For people with type two diabetes, consuming high-carbohydrate meals with vinegar mitigated the subsequent rise in blood glucose levels (3).
Does apple cider vinegar have any side effects?
Apple cider vinegar, due to its acidic nature, can potentially lead to digestive issues.
The presence of acetic acid and other organic acids may irritate the lining of the esophagus, stomach, and bowels, resulting in discomfort, pain, swelling, and even diarrhea. This irritation could worsen existing ulcers and cause nausea.
It’s important to note that consuming excessive amounts of acetic acid can have detrimental effects on tooth enamel. The acid’s prolonged exposure may contribute to tooth decay, which can cause pain and, if left untreated, potentially lead to sepsis.
Certain prescribed medications, including insulin, diuretics, and heart medications, may interact negatively with apple cider vinegar. This interaction poses a risk of low blood potassium levels.
When used topically, apple cider vinegar has the potential to cause burns on the skin and other tissues. The caustic effects of acetic acid on cell membranes can lead to such adverse reactions.
While allergies to apple cider vinegar are reportedly rare, some individuals may experience allergic reactions that require medical intervention. (6-8)
How to safely use apple cider vinegar?
To avoid any side effects it is recommended to use and consume apple cider vinegar in moderation. One approach is to dilute the vinegar and drink it gradually throughout the day.
When aiming to protect tooth enamel, it is advised to drink diluted apple cider vinegar using a straw, ensuring it doesn’t come into direct contact with the teeth.
When applying apple cider vinegar topically on the skin, it is essential to closely observe any potential after-effects. If any irritation or adverse reactions occur, it is recommended to discontinue its use immediately.
If an individual already has preexisting digestive issues like Crohn’s disease, ulcers, or colitis, it is advisable to avoid consuming apple cider vinegar altogether. (6, 7)
Conclusion
In the brief guide, we discussed answering the question ‘Where does apple cider vinegar come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.
Citations
- Adriana Dabija et. al. Study concerning the quality of apple vinegar obtained through classical method. Journal of Agroalimentary Processes and Technologies 20(4), 2014.
- M. Plessi, VINEGAR, Encyclopedia of Food Sciences and Nutrition (Second Edition), Academic Press, 5996-6004, 2003.
- Akanksha, Singh & Mishra, Sunita. Study About The Nutritional And Medicinal Properties Of Apple Cider Vinegar. 8. 2017.
- Darzi J, Frost GS, Montaser R, Yap J, Robertson MD. Influence of the tolerability of vinegar as an oral source of short-chain fatty acids on appetite control and food intake. Int J Obes (Lond). 38(5):675-81. 2014.
- Yagnik D, Serafin V, J Shah A. Antimicrobial activity of apple cider vinegar against Escherichia coli, Staphylococcus aureus and Candida albicans; downregulating cytokine and microbial protein expression. Sci Rep. 8(1):1732. 2018.
- Alexandra Benisek, Brunilda Nazario, Apple Cider Vinegar. WebMD LLC, 2022
- Kathy W. Warwick, Franziska Spritzler, 7 Side Effects of Too Much Apple Cider Vinegar, Healthline Media LLC. 2023.
- Pravasi, S. D. Acetic Acid. Encyclopedia of Toxicology, 33–35. 2014.
