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

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dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authoridDulger Altıner, Dilek/0000-0002-7043-2883
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.authorwosidcol, basak gokce/JSL-4131-2023
dc.authorwosidDulger Altıner, Dilek/F-7269-2018
dc.contributor.authorYikmis, Seydi
dc.contributor.authorAltiner, Dilek D.
dc.contributor.authorOzer, Hayrettin
dc.contributor.authorLevent, Okan
dc.contributor.authorCelik, Guler
dc.contributor.authorCol, Basak G.
dc.date.accessioned2024-08-04T20:52:18Z
dc.date.available2024-08-04T20:52:18Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1111/jfpp.17102
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85137726653en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.17102
dc.identifier.urihttps://hdl.handle.net/11616/100885
dc.identifier.volume46en_US
dc.identifier.wosWOS:000852766500001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Intensity Ultrasounden_US
dc.subjectAscorbic-Aciden_US
dc.subjectAntioxidant Activityen_US
dc.subjectJuiceen_US
dc.subjectFruiten_US
dc.subjectInactivationen_US
dc.subjectAnthocyaninen_US
dc.subjectDegradationen_US
dc.subjectSonicationen_US
dc.subjectPhenolicsen_US
dc.titleModeling 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 pasteurizationen_US
dc.typeArticleen_US

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