Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

Yıkmış, Seydi; Bozgeyik, Esra; Şimşek, Mehmet Ali

doi:10.1007/s13197-020-04379-5

Cited by 31 publications

(26 citation statements)

References 31 publications

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“…At the same time, it was found that 2 aroma compounds (Hexyl acetate and 2-nonanone) disappeared after thermal pasteurization and ultrasound treatment. It was found in similar studies that thermal pasteurization damaged some aroma compounds(Doguer et al, 2021;Yıkmış et al, 2020). As a result, when we compare the two processes, 5 compounds were destroyed by pasteurization and 2 compounds by ultrasound.…”

mentioning

confidence: 71%

“…The response surface method (RSM) was designed according to the previous method described by Yıkmış et al (2020). A central composite design (CCD) at 5 levels was used in the 2-factor design.…”

Section: Modeling Procedures For Response Surface Methodologymentioning

confidence: 99%

“…Subsequently, cells were treated with the 500, 250, 125, 62.5, and 31.25 µl/1 ml CLV, P-CLV, and UT-CLV concentrations for a period of 24h. MTT cell viability assay was performed as previously described (Yıkmış et al, 2020).…”

Section: In Vitro Cell Cytotoxicity Assaymentioning

confidence: 99%

“…Cancer cell line models have been widely used to test cytotoxic activities of various chemical and natural compounds including vinegar samples (Doguer et al, 2021;Yıkmış et al, 2020 (Caillet et al, 2011). In contrast to these findings, chokeberry juice was shown to significantly interfere with the proliferation of Caco-2 colorectal cancer cells (Stanisavljević et al, 2015).…”

Section: Cytotoxic Activitiesmentioning

confidence: 99%

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Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

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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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mentioning

confidence: 71%

Section: Modeling Procedures For Response Surface Methodologymentioning

confidence: 99%

Section: In Vitro Cell Cytotoxicity Assaymentioning

confidence: 99%

Section: Cytotoxic Activitiesmentioning

confidence: 99%

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Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Yıkmış

Bozgeyik

Levent

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…Several studies contributed to improving our understanding of physiological functions of vinegar on cancer metabolism. It was recently reported that verjuice (unripe grape juice) vinegar enhanced the inhibition of lung cancer cell (A549) proliferation and viability in a dose‐dependent manner as in vitro (Yıkmış et al., 2020). A study published by Shimoji et al.…”

Section: Resultsmentioning

confidence: 99%

Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicumL.) and the ultrasound treatment

Doguer

Yıkmış

Levent

et al. 2021

J Food Process Preserv

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Ocimium Basilicum L. known as purple basil (PB) is a member of the Lamiaceae family that has long been used for both seasoning to enhance the flavors of foods and remedies of variety of diseases as complementary and alternative medicine. Previous studies suggested that PB could have potential clinical applications for treating diseases related to cancer, allergy, inflammation, and infections against bacterial, fungal, and viral due to its naturally occurring food compositions rich in polyphenol, aromatic compounds, and essential

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

Tokatlı Demirok,

Yıkmış,

Duman Altan

et al. 2023

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Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

Cited by 31 publications

References 31 publications

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicumL.) and the ultrasound treatment

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

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