Ultrasound Treatment Influence on Antioxidant Properties of Blueberry Vinegar

As one of the most widely used acidic condiments in world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source natural flavours and antioxidants for vinegar production. Ultrasound treatment is recognized as an effective technique improving extraction yield bioactive compounds from various plant materials. The aim this research was investigate antioxidant properties experimental variants obtained by innovative manufacturing recipe using alcoholic substrate containing blueberry juice rapid initiation acetic fermentation. subjected ultrasound at frequency 20 kHz amplitude (A) 40%, 60%, 80% 3, 4, 5 min. Under these conditions, total content (TPC), anthocyanins (TAC), activity based on ABTS DPPH assays, well sensory attributes blueberry-vinegar formulations, were evaluated. level TPC TAC developed optimized response surface methodology (RSM). results revealed that resulted increased improved characteristics vinegar. Our data optimum values parameters A: 78.50% time t: 3.96 following predicted determined main parameters: TPC: 628.01 mg GAE/L, TAC: 22.79 C3G/L, ABTS: 391.7 μmol/100 mL, DPPH: 229.17 mL. study recommend integration both use application production technological interventions with practical applicability fermentation In addition, RSM can be considered tool optimize treatment’s effect formulations.