An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

Zhai, Xinyu; Wang, Xu; Wang, Xiaoyi; Zhang, Haoran; Ji, Yucheng; Ren, Difeng; Lu, Jun

doi:10.1016/j.ultsonch.2021.105464

Cited by 20 publications

(10 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There was no significant difference ( p < 0.05) between the pH, Brix, and total acidity properties of the three vinegar samples. This situation may vary depending on the applied ultrasound application method, energy levels, and molecular structures (Zhai et al, 2021). Similar results regarding pH, Brix, and acidity were observed in prebiotic cranberry juice, crabapple ( Malus asiatica ) vinegar, apple cider, strawberry juice, and apple juice treated with ultrasound treatment (Jiménez‐Sánchez et al, 2020; Tiwari et al, 2008; Ugarte‐Romero et al, 2006; Zhang et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…In thermal applications, when the temperature rises, undesired changes occur in the nutritional value, as well as the flavor and sensory qualities of the food (Cheng et al, 2020; Wibowo et al, 2015). Nevertheless, with the ultrasound technique, which is among new, non‐thermal technologies and is increasingly used today, the loss of flavor and taste in the product is minimum, whereas the nutritional quality of the product is higher (Zhai et al, 2021). Ultrasonic waves used in ultrasound technology, which has been used in solid/liquid food systems, create cavitation by causing a sponge effect in porous products like fruit and increase mass transfer (Azoubel et al, 2015; Soltani Firouz et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar—traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound‐treated jujube vinegar (UJV)—were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22–27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…In recent years, the food industry and consumers have become increasingly interested not only in the nutritional value and safety of food and ingredients, but also in being natural, organic, or healthy [6,7]. Interest in consuming natural antioxidants has increased considerably thanks to their antiviral, anti-inflammatory, and antihypertensive properties, and daily intake of phenol-rich foods could prevent chronic, degenerative, and coronary diseases such as cancer and atherosclerosis [8,9]. A product frequently used in both food and therapeutic medicine is vinegar because of its antimicrobial properties, combating obesity, diabetes, cardiovascular diseases, and cancer [10].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Chemical Properties between Traditional and Commercial Vinegar

et al. 2022

View full text Add to dashboard Cite

Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.

show abstract

“…Ultrasound technology has also been used to decrease the aging process of vinegar. To further demonstrate its ability to accelerate the chemical reaction of crabapple vinegar, ultrasonic cavitation and hydroxyl radicals were monitored [12] . The aromas of white fruit, tropical fruit, stone fruit, flowers, and citrus were found in another study to have accelerated the flavor maturation upon ultrasound treatment for 80 min [13] .…”

Section: Introductionmentioning

confidence: 99%

Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication

Kang

Hao

Jiang

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

Cited by 20 publications

References 43 publications

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Comparison of Chemical Properties between Traditional and Commercial Vinegar

Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication

Contact Info

Product

Resources

About