Fruit vinegars through time: Production, diversity, and health benefits
DOI:
https://doi.org/10.31783/elsr.2026.1211725Keywords:
acetic acid, acetic fermentation, acetobacter, pickle, vinegarAbstract
Vinegar has been used for centuries as both a natural preservative and a condiment. It primarily consists of acetic acid, ranging from 4% to 18% per 100 ml, and is known for its distinct flavor and aroma. Table vinegar holds 4% acetic acid, whereas pickles with vinegar can have concentrations as high as 18%. Natural vinegar is considered a grander food additive compared to synthetic vinegar because it preserves nutrients from its fruit sources and is believed to provide medicinal benefits, such as relieving aches and aiding digestion. Vinegar also possesses various functional and therapeutic properties, including antibacterial, antihypertensive, antidiabetic, and antioxidant effects. This review paper emphasizes the significance of vinegar and its production from a variety of fruit sources.
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