Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp
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Keywords
Abstract
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 significantly 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.
Riferimenti bibliografici
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Anandhi E., Shams R., Dash K.K., Bhasin J.K., Pandey V.K., Tripathi A., 2024. Extraction and food enrichment applications of black carrot phytocompounds: A review. Appl. Food Res. 4: 100420. https://doi.org/10.1016/j.afres.2024.100420
Aslan Türker D., Doğan M., 2022. Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. Food Bioprod. Process. 132: 99–113. https://doi.org/10.1016/j.fbp.2022.01.002
Atalar I., Saricaoglu F.T., Odabas H.I., Yilmaz V.A., Gul O., 2020. Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT 118:108850. https://doi.org/10.1016/j.lwt.2019.108850
Bhutkar S., Brandão T.R.S., Silva C.L.M., Miller F.A., 2024. Application of ultrasound treatments in the processing and production of high-quality and safe-to-drink kiwi juice. Foods. 13: 328. https://doi.org/10.3390/foods13020328
Campoli S.S., Rojas M.L., do Amaral J.E.P.G., Canniatti-Brazaca S.G., Augusto P.E.D, 2018. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chem. 268: 594–601. https://doi.org/10.1016/j.foodchem.2018.06.127
Cemeroğlu B., 2010. Gıda Analizleri, 2nd ed. Nobel Yayıncılık, Ankara.
Cheng L.H., Soh C.Y., Liew S.C., Teh F.F., 2007. Effects of sonication and carbonation on guava juice quality. Food Chem. 104: 1396–401. Available from: https://www.sciencedirect.com/science/article/pii/S0308814607001720. https://doi.org/10.1016/j.foodchem.2007.02.001
Das P.S., Das P., Nayak P.K., Islary A., Kesavan R. krishnan, 2024. Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology. Meas. Food. 15: 100181. https://doi.org/10.1016/j.meafoo.2024.100181
Giusti M.M., Wrolstad R.E., 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Curr. Protoc. Food Anal. Chem. 1: 1–13. https://doi.org/10.1002/0471142913.faf0102s00
Hasheminya S., Dehghannya J., 2022. Non-thermal processing of black carrot juice using ultrasound: Intensification of bioactive compounds and microbiological quality. Int. J. Food Sci. Technol. 57: 5848–58. https://doi.org/10.1111/ijfs.15901
Kamiloglu S., Van Camp J., Capanoglu E., 2018. Black carrot polyphenols: Effect of processing, storage and digestion—an overview. Phytochem. Rev. 17: 379–95. https://doi.org/10.1007/s11101-017-9539-8
Kamiloglu S., Capanoglu E., Bilen F.D., Gonzales G.B., Grootaert C., Van De Wiele T., Van Camp J., 2016. Bioaccessibility of polyphenols from plant-processing byproducts of black carrot (Daucus carota L.). J. Agric. Food Chem. 64: 2450–8. https://doi.org/10.1021/acs.jafc.5b02640
Kohli K., Prajapati R., Shah R., Das M., Sharma B.K., 2023. Food waste: Environmental impact and possible solutions. Sustain. Food Technol. 2: 70–80. https://doi.org/10.1039/D3FB00141E
Li W., Gong P., Ma H., Xie R., Wei J., Xu M., 2022. Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish. LWT 165: 113761. https://doi.org/10.1016/j.lwt.2022.113761
Lopez-Martinez L.X., Campos-Gonzalez N., Zamora-Gasga V.M., Domínguez-Avila J.A., Pareek S., Villegas-Ochoa M.A., Sáyago-Ayerdi S.G., González-Aguilar G.A, 2022. Optimization of ultrasound treatment of beverage from mango and carrot with added turmeric using response surface methodology. Polish J. Food Nutr. Sci. 72: 287–96. https://doi.org/10.31883/pjfns/152432
Martínez-Flores H.E., Garnica-Romo M.G., Bermúdez-Aguirre D., Pokhrel P.R., Barbosa-Cánovas G.V., 2015. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem. 172: 650–6. https://doi.org/10.1016/j.foodchem.2014.09.072
Masouleh G.A.M, Moslemi M, Nateghi L, 2022. Comparison of microbial loads and bioactive compounds of the grape juice samples treated by ultrasonication and thermal pasteurization. Appl. Food Biotechnol. 9: 217–25.
Mercado Mercado G., López Teros V., Montalvo-González E., González-Aguilar G.A., Alvarez Parrilla E., Sáyago Ayerdi S.G., 2018. Effect of ultrasound-assisted extraction on the release and in vitro bioaccessibility of carotenoids in mango (Mangifera indica L.)‘Ataulfo’-based beverages. Nov. Sci. 10: 100–32. https://doi.org/10.21640/ns.v10i20.1277
Minekus M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carrière F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Macierzanka A., Mackie A., Marze S., McClements D.J., Ménard O., Recio I., Santos C.N., Singh R.P., Vegarud G.E., Wickham M.S..J, Weitschies W., Brodkorb A., 2014. A standardised static in vitro digestion method suitable for food—An international consensus. Food Funct. 5: 1113–24. Available from: http://www.ncbi.nlm.nih.gov/pubmed/24803111. https://doi.org/10.1039/C3FO60702J
Nguyen C.L., Nguyen H.V.H, 2018. Ultrasonic effects on the quality of mulberry juice. Beverages 4. https://doi.org/10.3390/beverages4030056
Ordóñez-Santos L.E., Martínez-Girón J., Arias-Jaramillo M.E., 2017. Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chem. 233: 96–100. Available from: https://www.sciencedirect.com/science/article/pii/S0308814617306957. https://doi.org/10.1016/j.foodchem.2017.04.114
Pattnaik M., Pandey P., Martin G.J.O., Mishra H.N., Ashokkumar M., 2021. Innovative technologies for extraction and microencapsulation of bioactives from plant-based food waste and their applications in functional food development. Foods 10: 1–30. https://doi.org/10.3390/foods10020279
Rojas M.L., Leite T.S., Cristianini M., Alvim I.D., Augusto P.E.D., 2016. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res. Int. 82: 22–33. Available from: https://www.sciencedirect.com/science/article/pii/S096399691630014X. https://doi.org/10.1016/j.foodres.2016.01.011
Rybak M., Wojdyło A., 2023. Inhibition of α-amylase, α-glucosidase, pancreatic lipase, 15-lipooxygenase and acetylcholinesterase modulated by polyphenolic compounds, organic acids, and carbohydrates of prunus domestica fruit. Antioxidants 12. https://doi.org/10.3390/antiox12071380
Shah S.R., Ukaegbu C.I., Hamid H.A., Alara O.R., 2018. Evaluation of antioxidant and antibacterial activities of the stems of Flammulina velutipes and Hypsizygus tessellatus (white and brown var.) extracted with different solvents. J. Food Meas. Charact. 12: 1947–61. https://doi.org/10.1007/s11694-018-9810-8
Sharma R., Nguyen T.T., Grote U., 2018. Changing consumption patterns-drivers and the environmental impact. Sustain. 10. https://doi.org/10.3390/su10114190
Shen Y., Zhu D., Xi P., Cai T., Cao X., Liu H., Li J., 2021. Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice. LWT 142: 111030. https://doi.org/10.1016/j.lwt.2021.111030
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Türkol, M. ., Yıkmış, S. ., Tokatlı, N. ., Sağcan, N. ., Khalid, W., Yinanç, A. ., Aksu, H., Althawab, S. A., & Alsulami, T. (n.d.). Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/
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Come citare
Türkol, M. ., Yıkmış, S. ., Tokatlı, N. ., Sağcan, N. ., Khalid, W., Yinanç, A. ., Aksu, H., Althawab, S. A., & Alsulami, T. (n.d.). Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/