Two Types of New Natural Materials for Fruit Vinegar in Prunus Plants

To increase Prunus armeniaca × P. sibirica and P. domestica × P. armeniaca added value; three natural fruit vinegars were designed. The results showed the nutrition of Prunus domestica × P. armeniaca cultivar Fengweimeigui vinegar (T1) had high minerals and microelements, especially the Ca and Mg reached to the 150.00mg/L, 85.40 mg/L, respectively; the vinegar of Prunus armeniaca × P. sibirica cultivar Zhongren No.1 (T2) not only have rich Na (2800.00 mg/L), P (123.00 mg/L), but also have plentiful amino acid that content reached to 200.08 mg/L. However, the mixture vinegar (T3) with pulps from Prunus domestica × P. armeniaca and Prunus armeniaca × P. sibirica had the middle nutrient contents, but the property was balanced. We therefore conclude that solid fermentation is a suitable method to preserve nutrients and value-added for Prunus plants fruit, and three types vinegars are suitable for different age people, and the difference nutrient contents and typical characteristic indicate that three vinegars are competitive products in market.


Introduction
In general, for fruits, there are nourishing but short shelf life, for nuts, the pulps used discarded. For examples, fruits Prunus domestica × P. armeniaca cultivar Fengweimeigui is rich nutrient [1][2], but the shelf life only lasting 5-7 d; the pulps of nuts Prunus armeniaca × P. sibirica cultivar Zhongren No.1 have organic acid, Ca, K, Fe and Se [3] but the pulps is inedible because of sour and bitter. With the food structure development, human interest in the health benefits of functional foods is increasingly. Meanwhile, the farmers hope to add agricultural raw materials value. The both of them expectations are consistent and suitable for future economic trend. For these reasons, we developed the new, functional and special products will help stronger the body and economic recovery. Microbial fermentation have been efficient biocatalysts to make the functional foods, this is a suitable method to solve above problems [3][4][5][6][7]. However, fruits vinegar is not only used as a seasoning but also play important roles, such as antioxidant, digestive, lipid lowering effects, and regulations of blood-pressure, these results in the vinegar can resist or assist cure the imbalanced fat or excess energy intake harm [8][9][10]. In this paper, based on solid fermentation method to produce fruit vinegar and improve residuum utilization ratio have been explored.

Fermentation process
The idea was solid fermentation. The total included seven stages ( Figure 1). First, fruits were cleaned and dried. Second, the fruits were put a closed room and use ultraviolet disinfection with 8 h~12 h. Third, the fruits were crushed with machine and became pulp, meanwhile, the seeds was separated with pulp. Fourth, alcoholic fermentation stage including four steps ( a. Mixture the fruit pulp with saccharose 5:2 (w/w). b. The Saccharomyces cerevisiae was added at 28~30 and the weight is c. Stir the pulp 6 h interval, repeat 3 times. d. A stationary culture was conducted for 3 days at 35 in constanttemperature culture medium.

Static acetic Acid fermentaion:
a . Acetic bacteria Was added and the content reached to 1.0mg/100ml (w/v) .
b. Fermentation at higher temperature at 33 ± 2 last 5 days. c. Fermentation at constant lower temperature at 25±2 last 45 days.
Filtration and sterilization with bore diameter 0.45μm membrane Package and selling Clarification with 0.05% chitosan

Data analysis
The experimental layout was a complete randomized plot with three replicates of five sampled per treatment. The data collect with Microsoft Office Excel 2013 software and the statistic analysis of variance analysis use Duncan's multiple range tests with DPS v6.05 software. Significance was accepted at p≤0.05. Note: values are means ± SD (n=5). Means in columns without letters in common differ significantly (p<0.05). ND = not detected.

The content different of major components
In this study, all the treatments, the contents of protein and fat were lower, but the sugars 138.00 mg/L, 76.00 mg/L and 108.00 mg/L, respectively were higher and the different reached to the significantly (Table 1). Note: values are means ± SD (n=5). Means in columns without letters in common differ significantly (P<0.05). ND = not detected.   (Table 1). Treatment T2 has the highest contents protein (0.52 mg/L), 2800.00 mg/L Na and 123.00 mg/L P, so the characteristic constituent are Na and P contents that these was difference than T1 (Table 1).

The content different of essential amino acid
The total content of essential amino acid was lower among three treatments, and the amino acid Trp was not found in this paper ( Table 2). The total content of essential amino acid from highest to lowest at different treatments was T2, T3 and T1. Treatment T1, have the only amino acid Thr (1.11 mg/L) and lowest total essential amino acid. Treatment T2 have the highest total essential amino acid (12.23 mg/L), and the components of amino acid Lys (2.58 mg/L), Phe (2.26 mg/L), Ile (1.78 mg/L), Leu (2.08 mg/L) and Val (3.36 mg/L) also has highest and the difference reached very significant Table 2).
The T3 falls in the between except amino acid Leu and total essential amino acid ( Table 2).

The content different of non-essential amino acid
The content tendency of total content of non-essential amino acid shown the same rule with essential amino acid, the contents from highest to lowest was T2>T3>T1 (Table 3), but the every constituents were significant difference.

Conclusion and discussion
We have developed three new vinegar types. Vinegar prepared from Prunus armeniaca × P. sibirica cultivar Zhongren No.1 (T1) fruit pulp is a novel beverage rich minerals and microelements, especially in contents of Fe, Mg, Zn and Ca, so we putative that the content minerals Ca is the typical characteristic. Vinegar prepared from Prunus domestica × P. armeniaca cultivar Fengweimeigui (T2) fruit pule is a novel beverage rich amino acid (200.08 mg/L), especially in non-essential amino acid (187.85 mg/L), and this is the typical characteristic. But treatment T3, the contents of minerals, microelements and amino acids fall in between T1 and T2, the characteristic is mild and the nutrient is balanced.
In this study, the vinegars of proteins, fats and non-essential amino acid were lower than kernel-apricot vinegar, but the essential amino acid was significant higher, especially amino acid Lys, Phe, Met, Leu and Val, meanwhile, the amino acid Thr, Ile, Gln and Arg were only found in apricot vinegars [3], the results showed that the fermenting method was importance factor for nutritional ingredient separation from fruits pulp. Compared with apple vinegar, the essential amino acid was significant lower, but non-essential amino acid including the Ser, Ala and Pro were higher [11], especially the amino acid Pro (Table 3, 93.06 mg/L) was the over 180 times than apple vinegar (0.50 mg/L). Compared with persimmon vinegar, the amino acid was significant higher than persimmon vinegar [12], and the amino acid Cys was not found. DOI: 10.1051/ , 0 (2017) 710004006