An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

“…There was no significant difference ( p < 0.05) between the pH, Brix, and total acidity properties of the three vinegar samples. This situation may vary depending on the applied ultrasound application method, energy levels, and molecular structures (Zhai et al, 2021). Similar results regarding pH, Brix, and acidity were observed in prebiotic cranberry juice, crabapple ( Malus asiatica ) vinegar, apple cider, strawberry juice, and apple juice treated with ultrasound treatment (Jiménez‐Sánchez et al, 2020; Tiwari et al, 2008; Ugarte‐Romero et al, 2006; Zhang et al, 2012).…”

“…In thermal applications, when the temperature rises, undesired changes occur in the nutritional value, as well as the flavor and sensory qualities of the food (Cheng et al, 2020; Wibowo et al, 2015). Nevertheless, with the ultrasound technique, which is among new, non‐thermal technologies and is increasingly used today, the loss of flavor and taste in the product is minimum, whereas the nutritional quality of the product is higher (Zhai et al, 2021). Ultrasonic waves used in ultrasound technology, which has been used in solid/liquid food systems, create cavitation by causing a sponge effect in porous products like fruit and increase mass transfer (Azoubel et al, 2015; Soltani Firouz et al, 2019).…”

Comparison of Chemical Properties between Traditional and Commercial Vinegar

“…In recent years, the food industry and consumers have become increasingly interested not only in the nutritional value and safety of food and ingredients, but also in being natural, organic, or healthy [6,7]. Interest in consuming natural antioxidants has increased considerably thanks to their antiviral, anti-inflammatory, and antihypertensive properties, and daily intake of phenol-rich foods could prevent chronic, degenerative, and coronary diseases such as cancer and atherosclerosis [8,9]. A product frequently used in both food and therapeutic medicine is vinegar because of its antimicrobial properties, combating obesity, diabetes, cardiovascular diseases, and cancer [10].…”

Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication

“…Ultrasound technology has also been used to decrease the aging process of vinegar. To further demonstrate its ability to accelerate the chemical reaction of crabapple vinegar, ultrasonic cavitation and hydroxyl radicals were monitored [12] . The aromas of white fruit, tropical fruit, stone fruit, flowers, and citrus were found in another study to have accelerated the flavor maturation upon ultrasound treatment for 80 min [13] .…”