Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food (opens in new tab)

Traditional poppy vinegar is a functional fermented food matrix enriched with diverse biomolecules that may contribute to metabolic health. In this study, the effects of thermosonication on the biomolecular profile, antioxidant characteristics, and antidiabetic potential of traditionally produced poppy (Papaver rhoeas L.) vinegar were investigated using an integrated experimental and modeling approach. Thermosonication was performed at 26 kHz and 200 W, while treatment time (8–16 min), amplit...