Bioscience Methods 2025, Vol.16, No.3, 154-161 http://bioscipublisher.com/index.php/bm 158 5.3 Polyphenolic substance enhancement technology and function improvement Polyphenols, as important antioxidant components, their content directly affects the health value of vinegar. The initial content of raw materials and the extraction/stabilization efficiency during the processing jointly determine the polyphenol level of the final product. This type of substance plays a role in preventing chronic diseases by eliminating free radicals (Yan, 2024). The polyphenol enhancement scheme focuses on the synergistic application of extraction processes and stabilization technologies. The low-temperature cell wall breaking combined with gradient extraction process is applied to fully release the polyphenol components in the plant source substrate. The adoption of the ph-temperature synergistic regulation process during the fermentation and maturation stage can effectively maintain the molecular configuration stability of polyphenols. Simultaneously implement the selection of high polyphenol raw materials and the targeted regulation of the metabolic pathways of the microbial community to achieve the specific transformation and efficient accumulation of active substances, and overall enhance the antioxidant efficacy of vinegar. 6 Case Study: Yuyue Orange Vinegar 6.1 Analysis of process characteristics and functional components Yuyue orange vinegar uses a natural fermentation system to promote the targeted proliferation of functional bacterial groups such as Lactobacillus plantarum. The bile saline hydrolytic activity and intestinal adhesion characteristics produced by this strain endow the product with cholesterol regulation, oxidative stress inhibition and antibacterial functions. Its high activity maintenance ability in a simulated digestive environment highlights its development potential as a functional probiotic carrier. The fermentation process effectively locks in the active components such as organic acids and polyphenols in citrus raw materials, creating a unique sensory experience and health promotion function (Figure 2). Experimental data confirmed its lipid-lowering effect and antioxidant activity, verifying the functional effectiveness of the bioactive substance (Tang, 2024). Figure 2 The fermentation process and vinegar products of Yuyue orange vinegar 6.2 Comparative analysis with other fruit vinegar Compared with other fruit vinegar, the advantages of Yuyue orange vinegar are mainly reflected in the uniqueness of the microbial community and the combination of metabolites. Its unique lactic acid bacteria community not only demonstrates a stronger ability to regulate cholesterol metabolism, but also achieves a synergistic effect of antioxidant and probiotic functions. Although products such as apple cider vinegar and grape vinegar rely on different microbiota systems or focus on other active substances, this product has formed a unique advantage of both health benefits and flavor recognition through the specific combination of microbiota and metabolites. The selection of raw materials further strengthens the distinctive features of the products. The volatile terpene substances such as limonene contained in citrus raw materials, combined with saponin functional components, construct an aroma profile and functional positioning distinct from apple and grape-based vinegar. This composite advantage, jointly shaped by the characteristics of raw materials and the process system, provides technical support for it to establish a differentiated positioning in the market competition (Yue et al., 2020).
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