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.

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.