Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing [PDF]
Foods, 2023 Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube.
Guifeng Li, Ni Yan, Guoqin Li, Jing Wang
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The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar [PDF]
Foods, 2022 Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition.
Guifeng Li, Ni Yan, Guoqin Li
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Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites [PDF]
Foods, 2022 Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation.
Wei Ruan +7 more
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Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG [PDF]
Frontiers in Nutrition, 2023 BackgroundGrowing data indicate that the gut microbiome may contribute to the rising incidence of hyperlipoidemia. Jujube vinegar lowers lipids, protects the liver, and reduces oxidant capacity, however, it is unknown whether this is due to the gut flora.
Guofeng Duan, Lijuan Li
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Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process [PDF]
International Journal of Food Properties, 2022 Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant activity, sensory evaluation, and volatile compounds were studied with the methods of high-performance ...
Fangzhou Wang +3 more
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Fermentation, 2022 Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic ...
Havva Nilgün Budak
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Shipin gongye ke-ji, 2022 The differences in composition and function between black jujube vinegar egg liquid and white vinegar egg liquid were analyzed to develop the black jujube vinegar egg liquid with both nutritional and functional properties.
Weihao KONG +3 more
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Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube
Shipin gongye ke-jiTo study the quality discrepancy of jujube vinegar brewed from different jujube varieties, six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components (such as pH, total acid ...
Ying ZHANG +7 more
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BeveragesThe growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits.
Ana-Maria Stoenescu, Florin Stănică
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Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis [PDF]
Shipin KexueIn order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube ...
QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
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