Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties

• Published in: Journal of food measurement & characterization 2024, Vol.18 (1), p.256-271
• Main Authors: Tokatlı Demirok, Nazan, Yıkmış, Seydi, Duman Altan, Aylin, Apaydın, Hakan
• Format: Article
• Language: English
• Subjects: Acids; Adaptive systems; Apples; Artificial neural networks; Benzoic acid; Biological activity; Brix value; Caffeic acid; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cider; Coumaric acid; Ellagic acid; Engineering; Epicatechin; Fermentation; Food Science; Fruits; Fuzzy logic; In vivo methods and tests; Kaempferol; Modelling; Optimization; Original Paper; Phenolic compounds; Phenols; Protocatechuic acid; Quercetin; Response surface methodology; Scavenging; Sensory properties; Ultrasonic imaging; Ultrasound; Vanillin; Vinegar
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02156-4

Apple vinegar was produced by traditional fermentation using the geographically-registered Amasya apples. Horsetail was added to increase the functional properties of the apple vinegar. At the same time, the aim was to increase the functional properties of horsetail apple vinegar with ultrasound, applied in studies in recent years. Response surface method (RSM) and adaptive neuro-fuzzy inference system (ANFIS) models were used and compared to obtain the most optimal vinegar. This study was the first that explains the effect of ultrasound on bioactive components in horsetail-fortified traditional apple vinegar using the ANFIS and RSM optimization. Both models provided high predictive values. While horsetail ratio and amplitude were independent factors, total phenolic content and DPPH were response variables. Total phenolic content (TPC) was determined as 95.90 mg/L and 1,1-diphenyl-2-picrylhydrazyl scavenging (DPPH) as 0.494 mg TEAC/mL for ultrasound-treated horsetail-fortified traditional apple vinegar (UT-HAV), which was reproduced according to the modeling estimation results. Some changes in UT-HAV vinegar were evaluated during the 2-year storage period. Na, Zn, Mg, and Mn were measured at 0.56 ppm, 0.06 ppm, 0.02 ppm, and 0.02 ppm, respectively in the study. Color, TA, pH, and Brix values were not significant during storage. For all sensory properties, first-month scores were higher than at the end of storage (24 months). Twenty-two phenolic compounds were detected in UT-HAV vinegar by LC–MS/MS. While the amounts of protocatechuic acid, epicatechin, caffeic acid, vanillin, taxifolin, kaempferol, quercetin, and 4_OH benzoic acid significantly decreased as the storage time increased, the amounts of ellagic acid and p coumaric acid significantly increased at the end of the storage period. As a result, the functional properties of apple cider vinegar produced by traditional fermentation were enhanced. The data obtained here will contribute to future in vivo studies. Graphical abstract