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

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dc.authorid0000-0001-7354-9529
dc.authorid0000-0001-8694-0658
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-1175-636X
dc.authorid0000-0001-8975-5984
dc.authorid0000-0002-8144-8266
dc.authorid0000-0001-5948-2030
dc.authorid0000-0002-8083-1570
dc.authorid0009-0001-9612-5515
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorSağcan, Nihan
dc.contributor.authorKhalid, Waseem
dc.contributor.authorYinanç, Abdullah
dc.contributor.authorAksu, Harun
dc.contributor.authorAlthawab, Suleiman A.
dc.contributor.authorAlsulami, Tawfiq
dc.date.accessioned2025-10-07T12:40:47Z
dc.date.available2025-10-07T12:40:47Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractIn 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.
dc.description.sponsorshipThe authors extend their appreciation to the Ongoing Research Funding Program (ORF-2025-1432), King Saud University, Riyadh, Saudi Arabia. Yazarlar, Suudi Arabistan'ın Riyad kentindeki Kral Suud Üniversitesi'nin Devam Eden Araştırma Fonlama Programı'na (ORF-2025-1432) teşekkürlerini sunarlar.
dc.identifier.citationTürkol, 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
dc.identifier.doi10.15586/ijfs.v38i1.2944
dc.identifier.issn1120-1770
dc.identifier.issue1
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.15586/ijfs.v38i1.2944
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1126
dc.identifier.volume38
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBlack Carrot Pulp
dc.subjectUltrasound Treatment
dc.subjectBioactive Compounds
dc.subjectSustainable Food Production
dc.subjectVinegar Production
dc.titleUltrasound technology in environmental sustainability: Vinegar production from black carrot pulp
dc.typeArticle
dspace.entity.typePublication

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