Issue 20, 2024

Vinegar – a beneficial food additive: production, safety, possibilities, and applications from ancient to modern times

Abstract

Vinegar is a natural product derived from fruits or grains after being subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment. It is appreciated across the Islamic world following the Prophetic teaching where Prophet Muhammad (peace be upon him) recommended its utility, saying: “The best of condiments is vinegar”. Modern medicine recognizes the health benefits, especially upon metabolism and circulation, mediated by the bioactive constituents of vinegar, including acetic acid, caffeic acid, ferulic acid, chlorogenic acid, gallic acid, p-coumaric acid, catechin, and epicatechin. Using a variety of search engines, including Google Scholar, Sci-Finder, Wiley publications, Springer Link, Scopus, MDPI, Web of Science, and PubMed, a thorough survey of the literature was carried out. To compile a comprehensive data on the various varieties of vinegar, this review highlights and updates the existing information of different vinegar-related topics including production methods, quality assessment using different quantitative analysis tools, preclinical and clinical studies, structure–activity relationship, consumption, and applications from antiquity to the present.

Graphical abstract: Vinegar – a beneficial food additive: production, safety, possibilities, and applications from ancient to modern times

Article information

Article type
Review Article
Submitted
20 May 2024
Accepted
02 Aug 2024
First published
10 Sep 2024

Food Funct., 2024,15, 10262-10282

Vinegar – a beneficial food additive: production, safety, possibilities, and applications from ancient to modern times

S. A. M. Khalifa, R. M. El-Shabasy, H. E. Tahir, D. M. Abo-Atya, A. Saeed, T. Z. Abolibda, Z. Guo, X. Zou, D. Zhang, M. Du, G. Kai, D. G. Buccato, M. Daglia, C. Zhao and H. R. El-Seedi, Food Funct., 2024, 15, 10262 DOI: 10.1039/D4FO02377C

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