Unveiling the potential of tropical fruits in vinegar-based pickling systems: A mini review and future directions
institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia. 2Centre for Diploma Studies, Universiti Tun Hussein Onn Malaysia, Pagoh Higher Education Hub, 84600 Pagoh, Johor, Malaysia. Corresponding e-mail: norhazimah@uthm.edu.my
DOI: https://doi.org/10.37855/jah.2026.v28i02.43
Vinegar pickling is a traditional food preservation method; nevertheless, scientific evaluation and industrial standardization of tropical fruits are limited. The emerging potential of unripe tropical fruits in vinegar-based pickling systems was examined in terms of health-oriented and sustainable food trends. Vinegar pickling of tropical fruits involves immersion in an acidified solution to inhibit microbial proliferation, extend shelf life, and develop desirable sensory attributes. Existing limitations, including flavor imbalance, textural degradation, and the absence of standardized processing protocols were analyzed. Consumer perceptions and market dynamics were reviewed, indicating an increasing demand for natural, functional, and value-added food products. Selected innovations, such as the utilization of natural vinegar sources, bioactive enrichment, intelligent processing, and smart manufacturing were summarized to illustrate potential improvements in product quality and consumer appeal. The limited scientific literature on this integrated perspective underscores the timeliness of this mini review for further investigation. This mini review aims to position vinegar pickling as a preservation strategy and platform for integrating traditional practices with functional food development.
