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.authoridhttps://orcid.org/0000-0001-8694-0658en_US
dc.authoridhttps://orcid.org/0000-0002-7043-2883en_US
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorDülger Altıner, Dilek
dc.contributor.authorÖzer, Hayrettin
dc.contributor.authorLevent, Okan
dc.contributor.authorÇelik, Güler
dc.contributor.authorÇöl, Başak Gökçe
dc.date.accessioned2023-11-02T05:28:13Z
dc.date.available2023-11-02T05:28:13Z
dc.date.issued2022en_US
dc.departmentSağlık Bilimleri Fakültesien_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.17102en_US
dc.identifier.endpage16en_US
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.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11363/6172
dc.identifier.urihttps://doi.org/
dc.identifier.volume46en_US
dc.identifier.wosWOS:000852766500001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇöl, Başak Gökçe
dc.language.isoenen_US
dc.publisherWILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJen_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/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/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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