Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

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dc.authorscopusid57202897863
dc.authorscopusid56497061100
dc.authorscopusid57216258810
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorŞimşek, Mehmet Ali
dc.date.accessioned2022-05-11T14:02:45Z
dc.date.available2022-05-11T14:02:45Z
dc.date.issued2020
dc.departmentFakülteler, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Tıbbi Biyoloji Ana Bilim Dalı
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Bilgisayar Teknolojileri Bölümü
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyeteti Bölümü
dc.description.abstractVerjuice 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).
dc.identifier.doi10.1007/s13197-020-04379-5
dc.identifier.endpage3456
dc.identifier.issn0022-1155
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85082953227
dc.identifier.scopusqualityQ1
dc.identifier.startpage3445
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04379-5
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4466
dc.identifier.volume57
dc.identifier.wosWOS:000523409100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorŞimşek, Mehmet Ali
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAnticarcinogenic
dc.subjectGenetic algorithm
dc.subjectResponse surface methodology
dc.subjectUltrasound
dc.subjectVerjuice vinegar
dc.subjectAcetic acid
dc.subjectAntioxidants
dc.subjectFruit juices
dc.subjectGenetic algorithms
dc.subjectSurface properties
dc.subjectUltrasonics
dc.subject1 ,1-diphenyl-2-picrylhydrazyl
dc.subjectAnticarcinogenic
dc.subjectAnticarcinogenic effect
dc.subjectMicrobiological quality
dc.subjectResponse surface methodology
dc.subjectTotal antioxidant capacity
dc.subjectTotal flavonoid contents
dc.subjectVerjuice vinegar
dc.subjectQuality control
dc.titleUltrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
dc.typeArticle

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