Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar

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dc.authoridErdal, Berna/0000-0003-3375-7926
dc.authoridyıkmış, seydi/0000-0001-8694-0658;
dc.authorwosidErdal, Berna/AEE-3091-2022
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.authorwosidYINANC, Abdullah/I-7843-2016
dc.contributor.authorYikmis, Seydi
dc.contributor.authorErdal, Berna
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorLevent, Okan
dc.contributor.authorYinanc, Abdullah
dc.date.accessioned2024-08-04T20:52:14Z
dc.date.available2024-08-04T20:52:14Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractSustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion (Allium cepa) is a plant with rich bioactive properties, which is well known for its use in the field of gastronomy. In this study, for sustainable gastronomy, vinegar production was carried out using the traditional method and different methods using purple onion waste collected from restaurant businesses. At the same time, ultrasound technology was used to improve the nutritional properties of the vinegar, and some properties were compared with thermally pasteurized and untreated vinegar. The bioactive components of purple onion vinegar were enriched by ultrasound using response surface methodology (RSM). The maximum optimization result for the bioactive components was achieved at 58.2 amplitude and 6.4 min. The antihypertensive and antidiabetic effects of ultrasound-treated purple onion vinegar (UT-POV) were enhanced. The most commonly detected polyphenols, such as gallic acid, catechin, protocatechuic acid and hydroxybenzoic acid, increased with ultrasound treatment. K and Zn minerals were enriched in the UT-POV sample. UT-POV has less effect on volatile compounds than thermally pasteurized purple onion vinegar (P-POV). Our results show that UT-POV significantly impairs the proliferation of HGC-27 cells. Purple onion vinegar has strong anticancer and antimicrobial effects. Purple onion vinegar treated with ultrasound was evaluated positively for sustainable gastronomy.en_US
dc.identifier.doi10.1016/j.ijgfs.2022.100574
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85135689692en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100574
dc.identifier.urihttps://hdl.handle.net/11616/100831
dc.identifier.volume29en_US
dc.identifier.wosWOS:000844340000003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSustainable gastronomyen_US
dc.subjectWasteen_US
dc.subjectOnionen_US
dc.subjectVinegaren_US
dc.subjectUltrasounden_US
dc.titleEvaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegaren_US
dc.typeArticleen_US

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