Türkol, MelikenurYıkmış, SeydiTokatlı, NazlıSağcan, NihanKhalid, WaseemYinanç, AbdullahAksu, HarunAlthawab, Suleiman A.Alsulami, Tawfiq2025-10-072025-10-072025Türkol, 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.v38i1.29441120-1770https://doi.org/10.15586/ijfs.v38i1.2944https://hdl.handle.net/20.500.13055/1126In 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.eninfo:eu-repo/semantics/openAccessBlack Carrot PulpUltrasound TreatmentBioactive CompoundsSustainable Food ProductionVinegar ProductionArticle10.15586/ijfs.v38i1.2944381Q2Q2