Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

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dc.contributor.authorGok, Sila Barut
dc.contributor.authorYikmis, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorIlaslan, Kerem
dc.contributor.authorAydin, Vahide Gizem
dc.date.accessioned2026-04-04T13:34:43Z
dc.date.available2026-04-04T13:34:43Z
dc.date.issued2024
dc.departmentİnönü Üniversitesi
dc.description.abstractIn recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ultraviolet-C (UV-C) light applied by a modified reactor and ultrasonication on bioactive compounds (total phenolic, total flavonoid, ascorbic acid content, and antioxidant activity) of traditionally produced BV. Furthermore, the volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) content, cytotoxicity properties, and color were assessed. UV-C light and ultrasonication processes enriched most bioactive components, but these methods did not significantly improve ascorbic acid (p > 0.05) compared to pasteurization. Twenty-seven volatile compounds were analyzed in order to determine the VOC profile. As a result, thermal and nonthermal methods were found to affect the profile significantly (p < 0.05). No significant differences were detected in total soluble solids (4.70-4.77), titratable acidity (3.81-3.87), and pH (3.39-3.41) values. The anticarcinogenic activities of UV-C-treated BVs were more significant than others. Nonthermal treatments were generally better than pasteurization in maintaining and enriching the quality of BV. In this study, UV-C light and ultrasonication technology can be used as an alternative to traditional thermal techniques to improve the quality of BV.
dc.description.sponsorshipBahcesehir University
dc.description.sponsorshipThis paper was funded by Bahcesehir University as open access under the Institutional Open Access Agreements.
dc.identifier.doi10.1021/acsomega.4c05363
dc.identifier.endpage36709
dc.identifier.issn2470-1343
dc.identifier.issue34
dc.identifier.orcid0000-0001-9789-6437
dc.identifier.orcid0000-0001-8694-0658
dc.identifier.orcid0009-0009-9916-3419
dc.identifier.pmid39220535
dc.identifier.scopus2-s2.0-85201625283
dc.identifier.scopusqualityQ1
dc.identifier.startpage36699
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c05363
dc.identifier.urihttps://hdl.handle.net/11616/109363
dc.identifier.volume9
dc.identifier.wosWOS:001293291600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Omega
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectPrunus-Spinosa L.
dc.subjectAntioxidant Activity
dc.subjectBioactive Compounds
dc.subjectSpoilage Microorganisms
dc.subjectAntimicrobial Activity
dc.subjectUltrasound Treatments
dc.subjectPhenolic-Compounds
dc.subjectSensory Properties
dc.subjectInactivation
dc.subjectQuality
dc.titleInfluence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar
dc.typeArticle

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