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@article{171388,
        author = {Niladri Bose and Sreejit Ghosh and Aminul Islam and Subhalakshmi Ghosh},
        title = {A Comprehensive Literature Review on Production of Acetic Acid from Various Fruit Sources},
        journal = {International Journal of Innovative Research in Technology},
        year = {2024},
        volume = {11},
        number = {7},
        pages = {3603-3615},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=171388},
        abstract = {Fruit vinegar has gained popularity as one of the healthy drinks containing different bioactive compounds beneficial for human health. This review has been composed with the characterization of different fruit vinegars, their production processes, biological activities, and their impact on sustainable development. There are various phytochemical compounds present in fruit vinegars such as polyphenolic acids, tetramethylpyrazine, organic acids, and melanoidins. The most abundant organic acid present in all types of fruit vinegar is acetic acid which can prevent diabetes, hypertension, oxidative stress, obesity, inflammation, as well as can boost immunity by its remarkable antioxidant ability if administered orally on a daily basis at a particular dose as suggested by the physician. However, the quality of vinegar and its health benefits can be influenced by its production techniques.},
        keywords = {Fruit sources, Fermentation, Acetic acid, Food processing, Sustainability, Waste management},
        month = {December},
        }