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

The primary focus in the production of quality red wine is the extraction of grape components, which can be achieved in a variety of ways. This work investigates the extraction yield of biologically active compounds from crushed Merlot grapes, as a result of ultrasound treatment applied before maceration, and optimizes the process parameters of a laboratory scale using response surface methodology (RSM) within a central composite design (CCD) model. The two factors whose response was studied were amplitude (A) % and treatment time (t), while the dependent variables were the total phenolic compounds (TPC), monomeric anthocyanins (MA), and antioxidant activity expressed as ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. The results showed that the application of high-power ultrasound treatment to crushed grapes for a few minutes increased both the extraction rate of bioactive compounds and the antioxidant activity by a maximum of 12 times for the TPC, 14 times for the MA, 3.6 times for the FRAP value, and 18.77% for the DPPH. The optimized solution had an amplitude of 90% and a treatment time of 4 min and 24 s. The validation experiments yielded errors between—8.70% and 3.14%, confirming the proposed model. Thus, the RSM model is recommended as a tool to optimize a procedure for enhancing both the extraction rate of the bioactive compounds from grapes and the antioxidant properties of grape must. Our results demonstrate the ultimate benefits of using ultrasonic treatment on crushed grapes at the beginning of the winemaking process, as a highly effective technique for improving the extraction of high-value bioactive chemicals, with significant application potential.

The present study aims to characterize five fish-based catering dishes, cooked by sous vide, by convection and microwaves in terms of their biochemical content, microbial load, and sensory analysis. The product cooked by using convection had the highest levels of MUFAs, PUFAs, and SFAs and the lowest levels of vitamin PP, riboflavin, and niacin. The sous vide maintained the highest levels of retinol, tocopherol, riboflavin, and niacin. Microwaves triggered the greatest decrease in vitamin content. All microbiological indicators exhibited levels below the acceptable limits, except for the level of fungi in the sous vide cooked product. Shelf life was estimated at 5 days for the product cooked by convection and immediately refrigerated and at 50 days for the product cooked by convection and immediately frozen. The most appreciated product from the sensory standpoint, which falls under fine dining, was the one cooked by convection and served immediately. The sous vide dish, the microwaved dish, and those refrigerated/frozen after cooking were undervalued.

Celery (Apium graveolens), rosehip (Rosa canina), and blackcurrant (Ribes nigrum) powders (1–3%, w/w) were evaluated in sous-vide pheasant meat prepared with or without 1.8% NaCl and stored for 28 days at 4 °C. Measurements included proximate composition, pH and titratable acidity, instrumental texture and color, FRAP, ABTS, Folin–Ciocâlteu-reactive compounds, TBARS, nitrate/nitrite, chemical-spoilage screening, and microbial counts; sensory quality was assessed descriptively by a laboratory panel on day 28. Mean cooking loss was 22.11% in salted and 24.10% in unsalted samples. At day 28, 3% rosehip and blackcurrant formulations had total viable counts of 3.80–4.16 log₁₀ CFU/g, compared with 5.78–6.28 log₁₀ CFU/g in controls. Their FRAP values were 2.83–3.23 µmol TE/g dry matter and TBARS values were 0.43–0.57 mg MDA/kg, compared with 1.00–1.05 µmol TE/g dry matter and 1.45–1.53 mg MDA/kg in controls. Celery at 3% retained approximately 170 mg/kg nitrate and 13.3–13.4 mg/kg nitrite. Rosehip and blackcurrant, particularly at 3%, provided the most favorable combination of measured quality attributes under the tested conditions. These findings demonstrate ingredient-specific effects but do not validate pathogen control, commercial shelf life, or population-level consumer preference.