Barut Gök Sıla, Yıkmış Seydi, Levent Okan, Bozgeyik Esra, İlaslan Kerem, Aydın Vahide Gizem
Department of Food Technology, Tekirdağ Namık Kemal University, Tekirdağ 59830, Turkey.
Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya 44280, Turkey.
ACS Omega. 2024 Aug 16;9(34):36699-36709. doi: 10.1021/acsomega.4c05363. eCollection 2024 Aug 27.
In 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 ( 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 ( > 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 ( < 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.
近年来，消费者的趋势已转向新鲜食品，如果汁、醋等，这些都是生物活性成分的良好来源，具有高营养特性和有益微生物。黑刺李（L.）醋（BV）就是这些营养食品之一。本研究旨在考察改良反应器施加的紫外线-C（UV-C）光和超声处理对传统生产的BV生物活性化合物（总酚、总黄酮、抗坏血酸含量和抗氧化活性）的影响。此外，还评估了挥发性有机化合物（VOC）谱、羟甲基糠醛（HMF）含量、细胞毒性特性和颜色。UV-C光和超声处理过程使大多数生物活性成分得到富集，但与巴氏杀菌相比，这些方法并未显著提高抗坏血酸含量（>0.05）。分析了27种挥发性化合物以确定VOC谱。结果发现，热法和非热法对其谱有显著影响（<0.05）。总可溶性固形物（4.70 - 4.77）、可滴定酸度（3.81 - 3.87）和pH值（3.39 - 3.41）未检测到显著差异。UV-C处理的BV的抗癌活性比其他的更显著。在保持和提高BV质量方面，非热处理通常优于巴氏杀菌。在本研究中，UV-C光和超声处理技术可作为传统热技术的替代方法来提高BV的质量。
