Storage temperature and quality dynamics of sun-aged red date vinegar beverage.

INTRODUCTION

This 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.

METHODS

The beverage was stored at 25°C, 40°C, and 50°C for 2 months to evaluate its thermal stability. Phytochemical content and antioxidant activity (DPPH, ABTS) were measured. Sensory evaluation and volatile profiling using a 28-sensor electronic nose were performed. Random Forest modeling, hierarchical clustering, feature importance analysis, and kinetic/Arrhenius modeling were applied to assess thermal markers and phenolic degradation.

RESULTS

Elevated temperatures, particularly 50°C led to notable deterioration in phytochemicals, including reductions in total phenolic content and antioxidant activity. Sensory evaluation confirmed optimal acceptability at 25°C, whereas higher storage temperatures caused flavor imbalance and quality deterioration. Volatile profiling revealed temperature-dependent shifts in aroma compounds. The Random Forest model achieved 95% accuracy in classifying storage conditions, and feature analysis and kinetic modeling identified key thermal markers and quantified phenolic degradation.

DISCUSSION: Overall, the findings underscore the importance of controlled storage and demonstrate the potential of multivariate and machine learning tools for shelf-life prediction and real-time quality monitoring in thermosensitive beverages.