Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food
Meryem Akhan, Melikenur Türkol, Enes Açıkgözoğlu, Şeyma Varınca Yıldız, Mehmet Ali Şimşek, Remzi Gürfidan, Nazan Tokatlı Demirok, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed · 2026
Read Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food by Meryem Akhan, Melikenur Türkol, Enes Açıkgözoğlu, Şeyma Varınca Yıldız, Mehmet Ali Şimşek, Remzi Gürfidan, Nazan Tokatlı Demirok, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13171545.txt.
Description
Meryem Akhan and co-authors test a sound-based treatment for traditional poppy vinegar in a 2026 food science paper. The vinegar is a fermented functional food rich in plant compounds that may aid metabolic health. Thermosonication, which combines heat with ultrasound, can change such foods without harsh chemicals.
Using both experiments and modeling, the team tracked how the treatment changed the vinegar's biomolecules and phenolic profile. They also tested its potential against diabetes markers. Tuning a gentle process could let producers raise the health value of a traditional food while keeping its character.
Catalog record
| CREATOR | Meryem Akhan, Melikenur Türkol, Enes Açıkgözoğlu, Şeyma Varınca Yıldız, Mehmet Ali Şimşek, Remzi Gürfidan, Nazan Tokatlı Demirok, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 75 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |