| Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples... |
