Investigation of Food Additive Potential of the Rosa damascena Mill. (Isparta Rose): Vinegar with Probiotic Addition

Abstract

Abstract Rosa damascena Mill., named also 'Isparta rose', is grown in the province of Isparta in Turkey. It is an aromatic plant having sharp and intensive scent and rich in bioactive compounds. In the literature, it has been reported that Isparta rose has a potential as natural food additives. However, the application to be natural food additive has not been study detailed. Therefore, rose vinegar was produced by the traditional method in present study and analyzed reported. Moreover, by adding probiotic strains to these vinegars produced, quality characteristics of the vinegars such as physicochemical, microbiological and some bioactive compounds were determined during storage time. The presence of main aroma compound associated with a rose honey-like odor and volatile aroma compounds such as dodecene, tetradecanol, linalool as well as phenyl ethyl alcohol are determined in all the vinegars. The aroma components have increased the pleasant taste and acceptability of vinegars in terms of sensory properties. On the other hand, it is determined that various organic acids (93.43 mg/100 mL oxalic acid, 53.57 mg/100 mL propionic acid, 10.11 mg/100 mL fumaric acid) and aroma components produced by Lactiplantibacillus plantarum strain are significantly affected the lactic and acetic acid bacteria growth. Additionally, the fact that the strain has completed the storage period with 83.96% viability, it shows that the has including the required number of viable microorganisms for produced vinegar to be called a probiotic during this time. All the results showed that it has potential that vinegar with culture additives will also create an alternative to functional probiotic drinks.