Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties

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dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authorid, Aylin/0000-0002-5651-1366
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorYikmis, Seydi
dc.contributor.authorAltan, Aylin Duman
dc.contributor.authorApaydin, Hakan
dc.date.accessioned2024-10-29T17:58:21Z
dc.date.available2024-10-29T17:58:21Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractApple vinegar was produced by traditional fermentation using the geographically-registered Amasya apples. Horsetail was added to increase the functional properties of the apple vinegar. At the same time, the aim was to increase the functional properties of horsetail apple vinegar with ultrasound, applied in studies in recent years. Response surface method (RSM) and adaptive neuro-fuzzy inference system (ANFIS) models were used and compared to obtain the most optimal vinegar. This study was the first that explains the effect of ultrasound on bioactive components in horsetail-fortified traditional apple vinegar using the ANFIS and RSM optimization. Both models provided high predictive values. While horsetail ratio and amplitude were independent factors, total phenolic content and DPPH were response variables. Total phenolic content (TPC) was determined as 95.90 mg/L and 1,1-diphenyl-2-picrylhydrazyl scavenging (DPPH) as 0.494 mg TEAC/mL for ultrasound-treated horsetail-fortified traditional apple vinegar (UT-HAV), which was reproduced according to the modeling estimation results. Some changes in UT-HAV vinegar were evaluated during the 2-year storage period. Na, Zn, Mg, and Mn were measured at 0.56 ppm, 0.06 ppm, 0.02 ppm, and 0.02 ppm, respectively in the study. Color, TA, pH, and Brix values were not significant during storage. For all sensory properties, first-month scores were higher than at the end of storage (24 months). Twenty-two phenolic compounds were detected in UT-HAV vinegar by LC-MS/MS. While the amounts of protocatechuic acid, epicatechin, caffeic acid, vanillin, taxifolin, kaempferol, quercetin, and 4_OH benzoic acid significantly decreased as the storage time increased, the amounts of ellagic acid and p coumaric acid significantly increased at the end of the storage period. As a result, the functional properties of apple cider vinegar produced by traditional fermentation were enhanced. The data obtained here will contribute to future in vivo studies.en_US
dc.identifier.doi10.1007/s11694-023-02156-4
dc.identifier.endpage271en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85173076713en_US
dc.identifier.startpage256en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02156-4
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14246
dc.identifier.volume18en_US
dc.identifier.wosWOS:001078867900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApple vinegaren_US
dc.subjectHorsetailen_US
dc.subjectUltrasounden_US
dc.subjectRSMen_US
dc.subjectANFISen_US
dc.subjectBioactive compoundsen_US
dc.titleOptimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory propertiesen_US
dc.typeArticleen_US

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