Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar
Sıla Barut Gök,
Seydi Yıkmış,
Okan Levent
et al.
Abstract: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 (Prunus spinosa 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 antioxi… Show more
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