Results 1 to 10 of about 700 (148)

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. This study investigated the optimization of the process for green jujube vinegar using response surface methodology. The optimum fermentation parameters
Li G, Yan N, Li G, Wang J.
europepmc   +5 more sources

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. To study the effect of in vitro gastrointestinal digestion on the antioxidant and hypolipidemic activity of green jujube vinegar, so as to
Li G, Yan N, Li G.
europepmc   +5 more sources

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. To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between ...
Ruan W, Liu J, Li P, Zhao W, Zhang A, Liu S, Wang Z, Liu J.   +7 more
europepmc   +5 more sources

Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG. [PDF]

Front Nutr, 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. To further research the role of the gut microbiome in treating hyperlipidemia with jujube vinegar,
Duan G, Li L.
europepmc   +5 more sources

Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube [PDF]

Shipin gongye ke-ji
To 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, total phenol and total flavone), color, in vitro functional activity (antioxidant capacity and lipid ...
Ying ZHANG, Yuan MENG, Yanrui MA, Tianyi JIA, Huaiyin LIANG, Yiming ZHANG, Guangpeng LIU, Le CHU   +7 more
doaj   +5 more sources

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 liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS).
Fangzhou Wang, Yaru Song, Sriram K. Vidyarthi, Rentang Zhang   +3 more
openaire   +2 more sources

Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods

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 contents, organic acid contents, volatile compound contents, and antioxidant activity.
Havva Nilgün Budak
openaire   +3 more sources

Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid

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. The changes of polyphenols, phosphorus, amino acids and volatile components during the soaking process were tracked.
Weihao KONG, Lin GAO, Jingyan YAN, Rentang ZHANG   +3 more
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Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar

Beverages
The 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. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar,
Ana-Maria Stoenescu, Florin Stănică
openaire   +3 more sources

Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis [PDF]

Shipin Kexue
In 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 vinegars made from four different varieties, Ruoqiang grey jujube from Xinjiang, Zanhuang jujube from
QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
openaire   +2 more sources