Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure

• Autor(a) principal: TOKATLI DEMIROK,Nazan
• Data de Publicação: 2022
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101328
• topic: non thermal technology; sonication; mallow vinegar; response surface methodology; bioactive compounds

Abstract This research was aimed with the objective of investigation the effects of sonication treatment on quality characteristics of mallow vinegar such as organic acids, sugar, amino acids, minerals, bioactive compounds, and microstructure. For the enhancement of bioactive components in mallow vinegar (Malva saylvestris L.), the response surface methodology (RSM) was employed using the central composite design to determine the combined effects of sonication treatment on the maximization of contents in vinegar. The maximum optimization results for the bioactive components were obtained at 8 minutes and 50.9 amplitude. As a result of sonication treatment, increases were detected in bioactive components compared to the control mallow vinegar sample, while decreases were detected in the mallow vinegar samples treated with thermal pasteurization. A statistically significant increase was observed in phenolics (protocatechuic acid, catechin), amino acids (threonine, proline, lysine, glutamic acid, alanine, arginine, aspartic acid), minerals (Na, Zn) were found in mallow vinegar sonicated compared to control. It is the first study concerning the impact of sonication and thermal pasteurization on the minerals, sugars, organic acids, and amino acids of mallow vinegar, so further experimental work is required to understand the precise phenomena.