Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

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dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorGok, Sila Barut
dc.contributor.authorYikmis, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorIlaslan, Kerem
dc.contributor.authorAydin, Vahide Gizem
dc.date.accessioned2024-10-29T17:58:32Z
dc.date.available2024-10-29T17:58:32Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractIn recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ultraviolet-C (UV-C) light applied by a modified reactor and ultrasonication on bioactive compounds (total phenolic, total flavonoid, ascorbic acid content, and antioxidant activity) of traditionally produced BV. Furthermore, the volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) content, cytotoxicity properties, and color were assessed. UV-C light and ultrasonication processes enriched most bioactive components, but these methods did not significantly improve ascorbic acid (p > 0.05) compared to pasteurization. Twenty-seven volatile compounds were analyzed in order to determine the VOC profile. As a result, thermal and nonthermal methods were found to affect the profile significantly (p < 0.05). No significant differences were detected in total soluble solids (4.70-4.77), titratable acidity (3.81-3.87), and pH (3.39-3.41) values. The anticarcinogenic activities of UV-C-treated BVs were more significant than others. Nonthermal treatments were generally better than pasteurization in maintaining and enriching the quality of BV. In this study, UV-C light and ultrasonication technology can be used as an alternative to traditional thermal techniques to improve the quality of BV.en_US
dc.description.sponsorshipBahcesehir Universityen_US
dc.description.sponsorshipThis paper was funded by Bahcesehir University as open access under the Institutional Open Access Agreements.en_US
dc.identifier.doi10.1021/acsomega.4c05363
dc.identifier.endpage36709en_US
dc.identifier.issn2470-1343
dc.identifier.issue34en_US
dc.identifier.pmid39220535en_US
dc.identifier.scopus2-s2.0-85201625283en_US
dc.identifier.startpage36699en_US
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c05363
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14378
dc.identifier.volume9en_US
dc.identifier.wosWOS:001293291600001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Omegaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPrunus-Spinosa L.en_US
dc.subjectAntioxidant Activityen_US
dc.subjectBioactive Compoundsen_US
dc.subjectSpoilage Microorganismsen_US
dc.subjectAntimicrobial Activityen_US
dc.subjectUltrasound Treatmentsen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectSensory Propertiesen_US
dc.subjectInactivationen_US
dc.subjectQualityen_US
dc.titleInfluence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegaren_US
dc.typeArticleen_US

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