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

Abstract

In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar—traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound‐treated jujube vinegar (UJV)—were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22–27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

“…The TP-GJ sample exhibited a noteworthy reduction in Zn content by 7.5 % compared to the C-GJ sample (p < 0.05); a more substantial reduction in the amount of K by 3.7 %, Mg by 21.6 %, Na by 9.1 % (p < 0.01). Yıkmış et al (2022), in their study on jujube vinegar, observed that thermal pasteurization caused a decrease in the mineral compounds (Ca, Mg, K, Zn, and Na) in jujube vinegar similar to the study [58] . In the study by Erdal et al (2022) on gilaburu vinegar, thermal pasteurization treatment resulted in a decline in all detected minerals (Ca, Fe, K, Mg, Mn, and Zn), whereas ultrasound treatment led to a notable rise in Fe [39] .…”

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Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG

“…Currently, red dates, black dates, and green dates are the primary sources of jujube vinegar (16,17). Caffeic acid, ferulic acid, flavonoid, and carotenoid comprise the bulk of jujube vinegar's biological functions (18,19). In vivo and in vitro antioxidant activity is the primary biological function of jujube vinegar (17,18,20).…”