Storage temperature and quality dynamics of sun-aged red date vinegar beverage (opens in new tab)

IntroductionThis study investigates the formulation, processing stability, and storage behavior of a vinegar-based beverage derived from red date (Ziziphus jujuba Mill.) vinegar produced via controlled fermentation and traditional sun-aging. To improve flavor and reduce sourness, goji berry juice and honey were added to the final formulation.MethodsThe beverage was stored at 25°C, 40°C, and 50°C for 2 months to evaluate its thermal stability. Phytochemical content and antioxidant activity (DP...