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

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, 3 different samples of jujube vinegar, untreated jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound-treated jujube vinegar (UJV), were studied. Ultrasound parameters were determined as 6.2 minutes and 60.6% amplitude. RSM (response surface methodology) and ANN (artificial neural network) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared to 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, allowed for the development of a new healthy product.