Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars
The correlation between fermented vinegar’s physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with...
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MDPI AG
2025-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2728 |
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| author | Hwan Hee Yu So-Won Jang Eungyeong Kim Jong-Chan Kim Mi Jang |
| author_facet | Hwan Hee Yu So-Won Jang Eungyeong Kim Jong-Chan Kim Mi Jang |
| author_sort | Hwan Hee Yu |
| collection | DOAJ |
| description | The correlation between fermented vinegar’s physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57–100.00% collagenase and 62.38–77.03% tyrosinase inhibition; persimmon vinegars showed 0.00–94.50% and 30.75–71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality. |
| format | Article |
| id | doaj-art-a54b38275e2c41a7b6e3f972c3a94df9 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a54b38275e2c41a7b6e3f972c3a94df92025-08-20T03:04:43ZengMDPI AGFoods2304-81582025-08-011415272810.3390/foods14152728Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented VinegarsHwan Hee Yu0So-Won Jang1Eungyeong Kim2Jong-Chan Kim3Mi Jang4Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of KoreaFood Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of KoreaFood Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of KoreaFood Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of KoreaFood Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of KoreaThe correlation between fermented vinegar’s physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57–100.00% collagenase and 62.38–77.03% tyrosinase inhibition; persimmon vinegars showed 0.00–94.50% and 30.75–71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality.https://www.mdpi.com/2304-8158/14/15/2728fermented vinegarorganic acidamino acidcollagenase inhibitiontyrosinase inhibition |
| spellingShingle | Hwan Hee Yu So-Won Jang Eungyeong Kim Jong-Chan Kim Mi Jang Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars Foods fermented vinegar organic acid amino acid collagenase inhibition tyrosinase inhibition |
| title | Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars |
| title_full | Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars |
| title_fullStr | Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars |
| title_full_unstemmed | Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars |
| title_short | Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars |
| title_sort | quality status and skin related functional properties of traditional korean fermented vinegars |
| topic | fermented vinegar organic acid amino acid collagenase inhibition tyrosinase inhibition |
| url | https://www.mdpi.com/2304-8158/14/15/2728 |
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