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In this study, sourdough samples were collected from different locations and lactic acid bacteria (LAB) and yeasts were isolated, identified and their phytic acid degradation capabilities were investigated. The isolated phytase positive LAB and yeast strains were identified by FTIR (Fourier Transform Infrared Spectroscopy) and LAB's 16s rRNA gene and yeast's 26s rRNA gene sequencings. Phytase positive strains were used as a starter culture in whole wheat bread production. In order to determine the culture effect on the quality parameters of whole wheat bread samples, some physicochemical, nutritional, sensory, and textural properties were characterized. The spectrophotometric phytase activity was calculated as 703.1–1153.8 U/mL for LAB isolates, and 352.2–943.4 U/mL for yeast isolates. Two different yeast species ( Saccharomyces cerevisiae , Pichia membranifaciens ) and five different LAB species ( Weissella viridescens , Pediococcus pentosaceus , Pediococcus acidilactici , Lactobacillus brevis , Lactobacillus parabuchneri ) were identified based on the FTIR-based identification and molecular subtyping methods. The phytic acid content significantly decreased in culture added whole wheat breads compared to control one produced with only commercial baker's yeast. The greatest reduction in phytic acid level (43.4%) was observed in the bread produced by S. cerevisiae + Pediococcus pentosaceus culture combination. [ABSTRACT FROM AUTHOR]

In this study, response surface methodology was used to evaluate effect of some processing parameters; namely, sodium benzoate (SB, 0–0.1%), mint essential oil (MEO, 0–1000 ppm), storage temperature (4–20 °C) and time (1–41 days) on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii . A multiple-response optimization was conducted to determine simultaneous effects of the processing variables that maximize and minimize the characterized properties of apple juice. The results showed that MEO had a remarkable anti-yeast effect on Z. rouxii and Z. bailii , which revealed that it had a comparable effect with that of SB in terms of anti-yeast activity. In addition, synergistic/antagonistic effects were investigated; however, it was revealed that there were antagonistic effects between SB and MEO in terms of bioactive properties. The effect of MEO on the bioactive properties was more pronounced in apple juice samples inoculated with Z. bailii than in those inoculated with Z. rouxii . Multiple-response optimization analysis revealed that minimum yeast count (YC) values (0.017 or 0.271 log cfu/ml) would occur at storage time = 15.78 or 15.72 days, storage temperature = 9.28 or 7.47 °C, SB concentration = 0.00% and MEO concentration = 1,000 ppm. [ABSTRACT FROM AUTHOR]

In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 °C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, a w and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6 h after cooking if the cooking water was stored at room temperature. Also, the duration of 12 h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at +4 °C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent. [ABSTRACT FROM AUTHOR]

In this study, gallic acid (GA) which is one of the most popular phenolics was encapsulated using yeast cell (S. cerevisiae) and effects of plasmolysis treatment and solvent type of encapsulation media (H 2 O or EtOH:H 2 O) on encapsulation performance, bioactive properties, morphological-conformational characteristics and release behavior at simulated gastric and intestine medium (pH 1.2 and 6.8) were investigated. Encapsulation efficiency (EE) was determined to be significantly higher in nonplasmolysed yeast cells treated with H 2 O (NPYC–H 2 O). GA concentration of microcapsules ranged between 6.48 and 94.76 mg GAE/g sample and the microcapsules showed antioxidant and antiradical activity. It was revealed that the solvent type of encapsulation media showed significant effect on the EE and studied bioactive parameters. GA released from yeast cells efficiently in both pH 1.2 and 6.8, more than 80% after 2 h of release and the releasing behavior was explained by Korsmeyer-Peppas kinetic model by high fitting performance. It was concluded that GA could be encapsulated by nonplasmolysed yeast cell in aqueous media effectively. • Yeast cell was used as a microcarrier for gallic acid. • Plasmolysis treatment caused a decrease in encapsulation efficiency. • Solvent type of encapsulation media showed significant effect on microcapsule properties. • Gallic acid release was explained by Korsmeyer-Peppas kinetic model. [ABSTRACT FROM AUTHOR]

Interspecific hybridization is intensively carried out to increase the existing genetic variation and to extend of genetic bases of varieties that have biotic, abiotic stresses tolerance and also genetic studies to determine variation of nutritional characteristics in pepper breeding programs. In this study, 104 RIL (Recombinant Inbred Pepper Lines: F6) populations which generated by selfing C. annuum (Long pepper) x C. frutescens (PI281420) F6 population were used to assessment of some fruit nutritional traits. Crude oil ratios varied between 3.20% and 11.43%, crude ash ratios between 5.26% and 17.69% and crude protein ratios between 8.09% and 23.57%. Na contents varied between 106.04 and 2140.07 ppm, Ca contents between 1167.67 and 6004.13 ppm, K contents between 10419.03 and 24775.40 ppm, Mg contents between 1240.37 and 6793.53 ppm, P contents between 2125.23 and 8858.85 ppm and S contents between 1037.65 and 7691.55. Lauric acid contents varied between 0.03% and 0.92%, myristic acid contents between 0.10% and 2.93%, palmitic acid contents between 11.67% and 27.13%, palmitoleic acid contents between 0.18% and 1.67%, heptadecanoic acid contents between 0.00% and 0.53%, heptadecenoic acid contents between 0.00% and 0.25%, stearic acid contents between 1.57% and 6.79%, oleic acid contents between 7.01% and 49.98%, linoleic acid contents between 26.28%− 57.79%, arachidic acid contents between 0.12% and 1.92%, linolenic acid contents between 0.97% and 14.86%, behenic acid contents between 0.05% and 2.58%, MUFA contents between 8.58% and 51.12% and PUFA contents between 28.98% and 68.51%. Beta-carotene contents varied between 23.92 and 1547.19 mg/100 g. Interspecific hybridization in pepper has an important role in increased the nutritional properties level in hybrids. So, these results open the new world gene pool for pepper breeding, ultimately contributing to nutritional properties to new pepper varieties. • Wide variation was achieved by interspecies crossing. • Some inbred lines have better nutritional properties than parents. • Protein content, PUFA, S, P, Mn, Mg were determined as ideal properties in lines. • Variation of nutritional properties can be used for mapping of related genes and breeding. [ABSTRACT FROM AUTHOR]

• The highest a* and b* values were recorded for freeze drying. • Wang & Singh and Page model showed the best fitting performance. • The reactions of pepper varieties to drying methods were different. • Microwave drying was prominent for increased total phenolics. Effects of different drying methods (open-sun, shade, greenhouse, microwave (300−600 W), air-convective (60−80°C) and freeze drying) on drying kinetics, biochemical characteristics, rehydration ratio, color and total phenolic content of two different pepper cultivars (Bozok and Pinar) were investigated in this study. Significant differences were observed in biochemical traits of the cultivars and response of cultivars to different drying methods was also different. The greatest crude protein, β-carotene and lycopene values were recorded for the freeze dryer application. The greatest ascorbic acid values were obtained from freeze dryer and shade drying. Microwave drying process resulted an increment in total phenolic contents of the samples. Except for shade drying, the other methods reduced the oil contents and drying methods significantly influenced fatty acid composition of the samples. The rehydration ratios increased with increasing microwave powers. Chromatic parameters (L*, a*, b*, ΔE) were also influenced by drying temperatures, which contributed to the discoloring of red pepper during the process of drying. [ABSTRACT FROM AUTHOR]