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

Tokatlı Demirok, Nazan; Yıkmış, Seydi; Duman Altan, Aylin; Apaydın, Hakan

doi:10.1007/s11694-023-02156-4

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…As shown in Table 3, the relative content of polyphenols in 0-, 6-, 12-, and 24-month storage vinegar differed, but they all contained high gallic acid contents. These results are similar to the results obtained in ultrasoundtreated horsetail-fortified traditional apple vinegar by Tokatlı Demirok et al ( 2023), who reported that protocatechuic acid, caffeic acid, vanniline, taxifolin, 4-hydroxybenzoic acid, and quercetin are reduced after 24 months of storage [75]. Following a further 6-month storage, no significant differences were detected in the UT-WV, but the storage of samples for 12 and 24 months caused significant (p < 0.05) losses of caffeic acid (Table 3).…”

Section: Phenolic Compoundssupporting

confidence: 91%

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Tokatlı Demirok,

Yıkmış

2024

Fermentation

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Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.

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Section: Phenolic Compoundssupporting

confidence: 91%

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Tokatlı Demirok,

Yıkmış

2024

Fermentation

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“…Ultrasound technology is a potential alternative to traditional thermal pasteurization technology and promising nonthermal processing . Ultrasound is an eco-friendly and emerging sustainable technology widely researched in food preservation and processing. − Furthermore, ultrasound technology is sustainable, simple, and economical . Ultrasound treatment changes the particle size of vegetable juice (particulate solid−liquid systems) …”

Section: Introductionmentioning

confidence: 99%

Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

Dulger Altıner,

Yıkmış,

Şimşek

et al. 2024

ACS Omega

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Optimization of bioactive components of ultrasound treated white grape juice

Türkol,

Tokatlı Demirok,

Yıkmış

et al. 2024

International Journal of Agriculture Environment and Food Sciences

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Grapes are among the most commonly produced fruits worldwide, thanks to their ease of cultivation in terms of climate and soil requirements. Owing to their abundant vitamins, bioactive compounds and minerals incorporating them into one’s diet is advised for promoting human health. The bioactive components of ultrasound-treated white grape juice were optimised by response surface methodology (RSM). In addition, untreated white grape juice (C-WGJ), ultrasound treated white grape juice (U-WGJ) and thermally pasteurized white grape juice (P-WGJ) samples were compared for total phenolics compound (mg GAE/L), total flavonoids (mg CE/L) and DPPH (% Inhibition) parameters. The scientific investigation employed RSM, a widely favored approach. During the study, ultrasound process parameters such as amplitude (40, 50, 60, 70 and 80%) and duration (2, 4, 6, 8 and 10 minutes) were manipulated. The responses to the process application were assessed through analyses of total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-Diphenyl-2-Picryl Hydrazyl). The model achieved commendably high R2 values following optimization through RSM. One-way ANOVA for DPPH value, TFC and TPC of samples, both amplitude and duration exhibited statistically significant effects (p<0.001). The effectiveness of ultrasound treatment in increasing bioactive components in untreated white grape juice is higher than thermal pasteurization treatment. Through the optimization process, the best bioactive values for white grape juice were achieved, measuring 42.3 mg CE/L for TFC, 55.5% inhibition for DPPH and 440.3 mg GAE/L for TPC. Ultrasound applied to white grape juice proved to be more effective in preserving and enhancing bioactive compounds than thermal pasteurization. Consequently, the findings suggest the need for further investigations to assess the impacts of both thermal pasteurization and ultrasound technology on additional quality parameters of white grape juice.

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

Cited by 3 publications

References 39 publications

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

Optimization of bioactive components of ultrasound treated white grape juice

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