Optimization of sensory properties of ultrasound-treated strawberry vinegar

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dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.authoridGanimet, sennur/0000-0003-4947-7187
dc.authoridTurkol, Melikenur/0000-0001-7354-9529
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorYikmis, Seydi
dc.contributor.authorGanimet, Sennur
dc.contributor.authorGezer, Goktug Egemen
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorHussain, Shahzad
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2024-10-29T17:58:30Z
dc.date.available2024-10-29T17:58:30Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractVinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UTSV), known for its high consumer appeal. The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar. Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared. RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV. Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed. Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.5 % amplitude. The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.17 %, and general appreciation at 99.26 %, respectively. Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples. Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment compared to C-SV samples. Ultimately, UT-SV with high organoleptic properties was achieved. The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R1073]
dc.description.sponsorshipThe authors appreciate the support from the Researchers Supporting Project number (RSPD2024R1073) , King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.ultsonch.2024.106874
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid38615436
dc.identifier.scopus2-s2.0-85190233844
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2024.106874
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14357
dc.identifier.volume105
dc.identifier.wosWOS:001229668000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectStrawberry vinegar
dc.subjectBioactive values
dc.subjectSensory properties
dc.subjectUltrasound treatment
dc.subjectRSM
dc.titleOptimization of sensory properties of ultrasound-treated strawberry vinegar
dc.typeArticle

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