Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp

Türkol M., Yıkmış S., Tokatlı N., Sağcan N., Khalid W., Yinanç A., ...Daha Fazla

Italian Journal of Food Science, cilt.38, sa.1, ss.153-167, 2026 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 1
  • Basım Tarihi: 2026
  • Doi Numarası: 10.15586/ijfs.v38i1.2944
  • Dergi Adı: Italian Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Compendex, Directory of Open Access Journals
  • Sayfa Sayıları: ss.153-167
  • Anahtar Kelimeler: Bioactive compounds, Black carrot pulp, Sustainable food production, Ultrasound treatment, Vinegar production
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Hayır

Özet

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.