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Nowadays, there is a growing interest in fully utilizing agro-industrial wastes, with carotenoids gaining attention as valuable coloring agents. One of the potential sources for carotenoid extraction is lemon peel. The purpose of this study was to determine optimal extraction techniques for extracting as much carotenoids as possible from lemon peel. In this context, a comparison was conducted among extracts obtained via conventional, ultrasound-assisted (UAE), and ultrasound-assisted enzymatic (UAEE) extraction methods. The highest carotenoid content (0.792±0.01 mg/L) was achieved with UAEE, while the lowest (0.493±0.01 mg/L) was obtained conventionally. UAEE exhibited the highest antioxidant activity values among three methods: 753.80±5.79 mg TE/L (ABTS), 624.64±10.52 mg TE/L (DPPH), and 186.64±1.66 μmol TE/L (FRAP). In conclusion, UAEE showed promise in extracting carotenoids from lemon peel. Thus, by carotenoid extraction using green technology from waste lemon peels, with higher added value, richer in terms of phenolic composition and antioxidant properties, has been obtained. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) printing technology offers great flexibility in the fabrication of objects with highly complex geometries, allowing intriguing functionalities previously inaccessible. Also referred to as additive manufacturing-(AM) or rapid prototyping, 3D printing is a developing digitized technology that has attracted great interest from researchers, industry, and consumers with its various ever-growing application areas, which include medicine, gastronomy, engineering, manufacturing, arts, and education. Although it has found use in different sectors, the area that has recently activated researchers in 3D printing technology is the "food sector". AM technology offers a ready-to-consume product that is tailored to the consumer, and complies with their taste, cost, and nutritional criteria. This review outlines the importance of 3D printing systems in the food industry, and it summarizes the first step of food printing, which comprises of 3D model building and slicing. [ABSTRACT FROM AUTHOR]

In this study, production of sour cherry pomace anthocyanin extracts with conventional and ultrasonic methods were investigated. Firstly, the appropriate amount of sample and solvent was determined by using 'solid-liquid extraction method' and in trials the rate of 1:15; sample-solvent (ethanol) was used. In the determination of extraction process conditions, trials were carried out in three different durations (20, 40, 60 minutes) and three different temperatures (40, 60, 80oC). Appropriate extraction conditions were determined as, 40oC and 40, 60 minutes. In obtained extracts, total anthocyanin, total phenolic, antioxidant capacity (ABTS), pH, total dry material, water soluble mater, titratable acidity and color values were compared. Consequently, it was determined that in terms of anthocyanin contents, extracts which were produced with ultrasonic technique at 40oC and 40 minutes have the highest anthocyanin contents. Also, it was detected that ultrasonic technique is superior in terms of antioxidant capacity, phenolic content, and color rates. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the changes of some physicochemical and sensory quality of ready-to-eat Amasya apples coated with chitosan and stevia combinations. Cube-shaped apples divided into three sample groups: i- Control (C, without coating); ii- Chitosan (CH, dipped into film mixture consisting of 0.75% chitosan, 1.5% glycerol, 2% ascorbic acid); iii- Chitosan-stevia (CHS, same CH film additionally contains 2.5% stevia extract). Some physicochemical and sensory analyzes were performed. Film coatings decreased respiration rate, increased titration acidity but no weight loss was observed in all samples. CH and CHS increased fruit hardness value at the beginning of storage, but in other days, statistically difference wasn't observed between samples (P >0.05). At the end of storage, a decrease was seen in L* values; but an increase was seen in a* and b* values of samples (P ≤0.05). In addition, CHS samples wasn't approved due to herbaceous smell and taste of stevia. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to compare the effects of thermosonication (TS) and conventional heating (T) treatments in the inactivation of the pectin methylesterase (PME) and some physicochemical analyzes (total pectin, total carotenoids, pH, titratable acidity, soluble solids and color) was applied to samples. Thermosonication and conventional heating were realized in 65 °C and 80 °C. For both treatments PME inactivation times were determined as 62 minute at 65 °C, 37 minute at 80 °C for conventional heating; and 39 minute at 65 °C, 20 minute at 80 °C for thermosonication. As a result, it was determined that thermosonication, provides more PME inactivations compared to the conventional heating in a short time, and TS applications increased the concentration of carotenoids and pectins; and also color values were protected in carrot juice. [ABSTRACT FROM AUTHOR]

In this study, changes in antioxidant compounds of sour cherry juice concentrate during production and storage were investigated. Sour cherries were obtained from three different regions on two different production periods. As research material, 6 different concentrated sour cherry juice samples were used. And total anthocyanin, total phenolics, antioxidant capacity analyzes were performed. In the first step of the study, industrial-scale production lines used for sour cherry juice concentrate production; and samples were taken from five different process steps to determine quality changes. In the second step, same sour cherry juice concentrates which were produced in the first stage of the study were used as storage material. After productions, all sour cherry juice concentrates were stored for 10 months; and the analyses were performed in 2 months period. During production and storage periods of sour cherry juice concentrates losses were determined in total anthocyanins and total phenolic contents as 35-61%, 0.8-16%, respectively. And the reduction values of antioxidant capacities were observed 8-40% by FRAP method; 8-23% by TEAC method. The results suggested that functional properties decreased by heat treatment/storage; and antioxidant substances were significantly reduced in sour cherry juice concentrates. [ABSTRACT FROM AUTHOR]

Conventional blanching methods used in fruit and vegetable processing industry generates some deleterious effects on nutritional, organoleptic and textural properties of foods, besides having long process time and high operating costs. In recent years, with technological developments and choice of consumers trends toward instant-prepared foods, food industry is apt to practical and low-cost processing techniques along with preserving quality of material. Similarly, in vegetable and fruit processing, production costs are being tried to cut in the expectation of increase in efficiency that is ensured by using these techniques. Microwave being one of them is used as an alternative to conventional method. In this review it is aimed that comparing the effects of microwave blanching application on certain quality characteristics such as enzyme inactivation, total pectin, total carotenoid content, color, texture, change in weight, with those of conventional blanching treatment. Consequently, it has been determined that microwave blanching application provides advantages from the point of view of giving minimal process characteristics, saving of energy and time, high process rate, efficient enzyme inactivation, however, weight loss and color differences relating with loss in moisture content arising due to flash heating mechanism. [ABSTRACT FROM AUTHOR]

Electrical methods which are among the new processing methods were used in this research. The effects of electroplasmolysis as a pretreatment on yield and quality and the effects of microwave heating as an alternative to traditional heating on the quality of black carrot juice were investigated. Production of black carrot juices was made at 22.22 V/cm-60 sec for electroplasmolysis applications and 90 mL/min flow rate (total heating time 2 min), 900 W (power) for microwave heating. Production of black carrot juice was carried out by using these conditions for each treatment. As a result of electroplasmolysis more than 4.4% increase in yield was determined. In addition, 100% PME inactivation was found for microwave heating application in a shorter time compared to traditional pasteurization (f<0.05). The results showed that the highest quality values like pectin, phenolic, anthocyanin contents and antioxidant capacity were determined on combined applications of electroplasmolysis and microwave heating. [ABSTRACT FROM AUTHOR]

In this study; the effects of electroplasmolysis (EP) as a pre-treatment on yield and the effects of microwave (MD) and ohmic heating (OH) by a heat treatment of orange juice quality were investigated.Initially, electroplasmolysis applications were optimized by Response Surface Methodology (RSM). In the second phase of the study; production of orange juice was carried out for each treatment. Trials were done in six application groups with single electrical treatment and combinations of them. Orange juices were produced as 50 ml/sec-900 Watt for microwave heating and 42 V/cm-69 °C for ohmic heating applications. After production of orange juices; yield and oil content of peel were determined in control and EP groups. After that; pulp content, viscosity, clarifying value, browning index, color values were investigated in all groups. As a result of electroplasmolysis application, more than 8% increase in yield was determined. In addition, EP and electrical heating combinations gave better quality results comparing the conventional thermal heating in orange juice production. [ABSTRACT FROM AUTHOR]

Foça Karası (Izmir-Turkey) variety red grapes are used as raw material and grape mash subjected to ohmic heating, microwave heating and conventional thermal treatment before pressing and pressed. Then grape juice samples were pasteurized at 90°C for 1.5 minutes. After production of red grape juices; effects of ohmic heating and microwave heating treatment on the yield of grape juice were calculated. In addition anthocyanin contents, total phenolics, color (L, a, b, ΔE, ΔC) values, viscosity, pH, obrix and total acidity were analyzed before and after pasteurization. The results showed that highest yield were determined for microwave and ohmic heating applied samples; the increasing of yield was found 10% for ohmic heated samples and 15% for microwave heated samples. Microwave and ohmic heating applications before pressing step also increased anthocyanin and total phenolic compounds of grape juice comparing the control samples (P≤0.05). [ABSTRACT FROM AUTHOR]