Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
Yükleniyor...
Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment. For this purpose, ultrasound treatment was applied to vinegar samples at different times (2, 4, 6, 8 and 10 min), different amplitudes (60%, 65%, 70%, 75% and 80%) and 26 kHz frequency. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) were evaluated for optimization (response surface methodology (RSM) and genetic algorithm (GA)) of process conditions. The sensory properties, microbiological quality and anticarcinogenic activity were then evaluated for the ultrasound-treated verjuice vinegar (UVV) (9.4 min and 68.7 amplitude result of RSM), traditional verjuice vinegar and pasteurized verjuice vinegar samples obtained from the optimization. At the end of the RSM optimization, CUPRAC (464.44 mg TEAC/mL), DPPH (0.694 mg TEAC/mL), TFC (70.85 mg CE/mL) and TPC (12.22 mg GAE/mL) were determined. RSM and GA results were found to be approximately the same. Analysis results showed that ultrasound-treated verjuice vinegar was enriched bioactive components compared to other samples. Verjuice vinegar showed anticarcinogenic effects. The UVV sample was generally appreciated in sensory evaluation. As a result, ultrasound treatment of verjuice vinegar was found to be successful. © 2020, Association of Food Scientists & Technologists (India).
Açıklama
Anahtar Kelimeler
Anticarcinogenic, Genetic algorithm, Response surface methodology, Ultrasound, Verjuice vinegar, Acetic acid, Antioxidants, Fruit juices, Genetic algorithms, Surface properties, Ultrasonics, 1 ,1-diphenyl-2-picrylhydrazyl, Anticarcinogenic, Anticarcinogenic effect, Microbiological quality, Response surface methodology, Total antioxidant capacity, Total flavonoid contents, Verjuice vinegar, Quality control
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
57
Sayı
9
