Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies. Recognizing the need for sustainable practices, this review delves into alternative non-thermal technologies (NTTs) that can revolutionize mulberry vinegar production. These technologies, such as ultrasonication, ultra-high-pressure homogenization, pulsed light treatments, enzyme-assisted pretreatment, and membrane filtration, offer eco-friendly alternatives by eliminating the need for excessive heat. NTTs enhance energy efficiency and sustainability in mulberry vinegar production by deactivating the microbes and extending the shelf life, thereby enhancing product stability and quality without using thermal methods. Ultrasonication, for example, plays a pivotal role in improving bioactive compound extraction, contributing to the overall quality enhancement of mulberry juice. Enzyme-assisted pretreatment, specifically with Pectinex Ultra SP-L and Viscozyme L, not only enhances juice quality, but also holds promise for sustainable vinegar production. Furthermore, ultra-high-pressure homogenization and pulsed light treatments positively influence mulberry processing, offering additional sustainable alternatives. Membrane filtration, especially ultrafiltration, not only enhances the phenolic content, but also contributes to stability in mulberry juice, showcasing potential benefits for vinegar production. In conclusion, exploring these NTTs represents a transformative shift from traditional heat treatment methods in mulberry food processing. By providing energy efficient, environmentally friendly, and high-quality alternatives, this review offers valuable insights into sustainable practices, particularly in mulberry vinegar production, thereby contributing to a more sustainable future for the mulberry food industry.

Jujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fresh. Co-fermented jujube puree has emerged as a strategy for enhancing its functional food potential. This study examined the impact of 8-day bicultured Junzao jujube puree, employing both commercial and indigenous Chinese lactic and acetic acid bacteria. Our investigation encompassed an assessment of functionality (cellular profile, antioxidant properties, color, free amino acids, phenolic profiling, volatiles elucidation using headspace-solid phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), aroma analysis using electronic nose), and microstructural analysis using scanning electron microscopy (SEM). Viable counts of bicultured purees showed probiotic effects exceeding 6–7 log CFU/mL. Strong positive correlations were observed between phenolic compounds (chlorogenic acid, rutin, p-coumaric acid) and antioxidant capacities (ABTS-RSA and DPPH-RSA). The darker color of raw jujube puree was modified, exemplified by a significant (p < 0.05) negative correlation between overall color difference and cyanidin 3-O-rutinoside (R² = −0.768). Purees, particularly those containing bicultures of Lactobacillus helveticus Lh 43 and Acetobacter pasteurianus Ap-As.1.41 HuNiang 1.01 exhibited the highest potential free amino acid content (157.17 ± 1.12 mg/100 g FW) compared to the control (184.03 ± 1.16 mg/100 g FW) with a distinctive formation of L-methionine in biculture of Lactiplantibacillus plantarum Lp 28 and A. pasteurianus Ap-As.1.41 HuNiang 1.01. The phenolic profile of Lacticaseibacillus casei Lc 122 and A. pasteurianus Ap-As.1.41 HuNiang 1.01 increased by 22.79% above the control (48.34 mg/100 g FW) while biculture: L. helveticus Lh 43 and A. pasteurianus Ap-As.1.41 HuNiang 1.01 were enhanced by 4.37%, with the lowest profile in Lp. plantarum Lp 28 and A. pasteurianus Ap-As.1.41 HuNiang 1.01 (46.85 mg/100 g FW). The electronic nose revealed the predominant presence of sulfur, terpenes, and alcohol sensor bioactives in the fermented purees. HS-SPME-GC-MS analysis identified 80 volatile compounds in the bicultured purees, with esters constituting the major group (42%). Furthermore, SEM analysis unveiled massive microscopic alterations in the bicultured purees compared to the unfermented puree. These results collectively demonstrated that lactic–acetic acid co-fermentation serves to biovalorize Junzao jujube puree, enhancing its organoleptic appeal and extending its shelf life.

Ultrasound pretreatment offers a promising approach for improving spice drying efficiency while preserving bioactive compounds. This study explores the optimization of ultrasound pretreatment parameters for black pepper processing, using response surface methodology (RSM) to maximize piperine retention, drying efficiency, and moisture reduction. Compared to traditional one-factor-at-a-time (OFAT) screening, RSM identifies a multi-objective optimal balance that achieves superior results for all three responses. Our optimized conditions (35 kHz, 40 min, 50 °C, 80 W/cm³) achieved 18.64 mg/g DW piperine, a drying time of 444.51 min, and a 9.6% moisture content, demonstrating significant improvements in both bioactive preservation and energy efficiency compared with conventional methods. Compared to control samples requiring 600.69 ± 12.5 min drying time, optimal conditions reduced drying time by 26% to 444.51 min (a net process time reduction of 19%, including a 40 min pretreatment) while achieving the target moisture content (9.6%) and limiting piperine loss to approximately 6% in dried samples. Dual-method validation using UV spectrophotometry and HPLC confirmed model predictions with relative errors below 1%, establishing a consistent UV:HPLC ratio (1:2.12). Multi-analytical characterization revealed that ultrasound-induced cavitation selectively disrupted cellular structures, enhancing mass transfer without significant degradation of piperine’s functional groups. Scanning electron microscopy showed increased porosity and microfractures, while FTIR confirmed preservation of key chemical bonds with minor spectral shifts. The process achieved a five-fold improvement in product consistency (reducing the standard deviation from 0.68 to 0.12 mg/g) compared to conventional drying. These findings demonstrate that optimized ultrasound pretreatment provides a reproducible, scalable, and energy-efficient method for spice processing, supporting industrial adoption where consistent quality and bioactive stability are critical.

This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on the phytochemicals, flavor, and antioxidant properties of high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, and potential health benefits, yet its quality can be significantly impacted by processing methods. Understanding how sterilization affects high-acidity vinegar is crucial for optimizing its functional and nutritional properties while maintaining consumer appeal. Thermal processing (TP) involved heating samples at 85 °C for 15 min, while microwave heating (MH) was performed at 600 W for 40 s. HHP treatments subjected samples to pressures of 400 MPa, 500 MPa, and 600 MPa at ambient temperature (~25 °C) for 15 min. Results showed that total soluble solids (TSS) remained stable at approximately 6.90% across treatments, confirming effective sterilization, especially with HHP. pH values were consistent (3.53–3.55), while total acidity varied, with HHP treatments achieving lower acidity (5.00 g/L). Phytochemical analysis indicated the control (CK) treatment preserved the highest total anthocyanin content (TAC), but HHP₅₀₀ maintained notable levels. HHP treatments also yielded the highest total phenolic (TPC) and total flavonoid content (TFC), highlighting non-thermal sterilization’s advantage in preserving health-promoting compounds. Antioxidant activity, particularly DPPH, was best retained in HHP samples. HHP₅₀₀ showed minimal reductions in key phenolic acids, with decreases of 6.16% in p-hydroxybenzoic acid and 7.81% in total phenolic acid. Volatile organic compound analysis revealed increased ester production, with ethyl acetate peaking at 1775.71 μg/L in HHP₆₀₀. Overall, HHP at 500 and 600 MPa proved superior for producing high-quality mulberry vinegar, supporting the demand for minimally processed, health-focused food products.