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

Italian Journal of Food Science 2026 Open access

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Authors: Melikenur Türkol, Seydi Yıkmış, Nazlı Tokatlı, Nihan Sagcan, Waseem Khalid, Abdullah Yinanç, Harun Aksu, Suleiman A. Althawab, Tawfiq Alsulami
DOI: 10.15586/ijfs.v38i1.2944
Cited by: 3

Abstract

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.

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Food Drying and Modeling Nanocomposite Films for Food Packaging

Publication details

Journal / source
Italian Journal of Food Science
Publisher
Codon Publications
Volume
38
Issue
1
Pages
153–167
Publication date
1 January 2026