Vinegar contains lots of bioactive ingredients produced by various fermentation techniques. Thanks to the functions of these nutrients, it is possible to regulate immunoregulation, cell metabolism, anticoagulation, antioxidation and improve brain development. It also contains bioactive components, antioxidative activity, liver protection functions, regulation of lipid metabolism, polyphenols, melanoidins, organic acids and tetramethylpyrazine, glucose control and blood pressure, and fatigue-relieving and antitumor properties (Xia et al., 2020). However, studies are needed to enrich the bioactive components of vinegar and to define the nutritional content of new products. In recent years, non-thermal technologies are widely used to enrich the bioactive components of liquid foods. The most important of these is ultrasound technology (Knorr et al., 2011).Ultrasound technology improves food and is also economical and environmentally friendly. Due to its multifunctional properties, it has wide applications in the liquid food industry (Dolas et al., 2019;Yuan et al., 2021). At the same time, thermal pasteurization is the most widely used preservation technology.However, it has negative effects on the quality of food (spoiling

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Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

Wheat straw, a lignocellulosic waste material, can be used as a raw material for the production of highvalue\ud products such as xylose for xylitol production or phenolic compounds that have antioxidant activity.\ud There is a growing interest in the use of lignocellulosic wastes for conversion into various chemicals\ud because of their low cost and the fact that they are renewable and abundant. The objective of this study\ud was to determine the effects of H2SO4 concentration, temperature and reaction time on the production\ud of sugars (xylose) and phenolic compounds. Response surface methodology (RSM) was used to optimize\ud the hydrolysis process to obtain high xylose yield and phenolic compounds. The optimum reaction temperature,\ud reaction time and acid concentration were 120 ◦C, 45 min and 4.7% respectively. Under these\ud conditions, xylose and phenolic of the hydrolysate was found to be 0.16 g/g-wheat straw and 0.014 g-gallic\ud acid/g-wheat straw, respectively