Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp

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Küçük Resim

Tarih

2025

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Codon Publications

Erişim Hakkı

info:eu-repo/semantics/openAccess

Araştırma projeleri

Organizasyon Birimleri

Dergi sayısı

Özet

In this study, vinegar obtained from untreated traditional black carrot pulp was compared with vinegar obtained from black carrot pulp subjected to thermal pasteurization and ultrasound treatment. Ultrasound treatment sig nificantly improved the preservation and bioavailability of bioactive compounds, with higher total carotenoid content (TCC), total anthocyanin (TAC), and antioxidant (FRAP) values. It efficiently released bioactives from cell walls, enhancing bioavailability. RSM optimization revealed optimal conditions at 8 minutes processing time and 59.7% amplitude. However, ultrasound-treated vinegar (UT-BCV) was preferred in sensory analysis. Utilizing black carrot pulp supports sustainability, circular economy, and bioavailability goals.

Açıklama

Anahtar Kelimeler

Black Carrot Pulp, Ultrasound Treatment, Bioactive Compounds, Sustainable Food Production, Vinegar Production

Kaynak

Italian Journal of Food Science

WoS Q Değeri

Q2

Scopus Q Değeri

Q2

Cilt

38

Sayı

1

Künye

Türkol, M., Yıkmış, S., Tokatlı, N., Sağcan, N., Khalid, W., Yinanç, A., Aksu, H., Althawab, S. A., & Alsulami, T. (2025). Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp. Italian Journal of Food Science, 38(1), https://doi.org/10.15586/ijfs.v38i1.2944