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Turmeric and ginger are among the most widely used medicinal plants due to their health benefits and bio-activities, which include antiviral and antioxidant properties. However, these plants are usually irradiated to increase their shelf life and quality. Using a Monte Carlo simulation, this study investigates the structural changes in the active ingredients of ginger and turmeric after irradiation. The Linear Attenuation Coefficient (LAC) and Mass Attenuation Coefficient (MAC) calculations are interrelated with the properties of materials in terms of low and high radiation absorption. According to the results, curcumin showed better absorption attributes compared to 6-gingerol. The results also indicated an increase in the total antioxidant activity and b value (yellowness) of turmeric after treatment with 5 kGy irradiation. On the other hand, positive correlations were also found be-tween MAC and ABTS values. It can be concluded that irradiation up to 5 kGy dosages could be beneficial for turmeric as it both prevents microbial contamination and increases its antioxidant activity. However, the results indicated that the effect of irradiation on the antioxidant activity varies depending on the nature of the product, thus further studies are required to better understand the effect of irradiation on the bioactive components of food materials.

Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm−1 was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique.

L-Cysteine is deliberately added to various flour types since L-Cysteine has enabled favorable baking conditions such as low viscosity; increased elasticity and rise during baking. In Turkey, usage of L-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect L-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of L-Cysteine in wheat flour using Raman microscopy. Detection of L-Cysteine in wheat flour was accomplished successfully using Raman microscopy combined chemometrics of PCA (Principal Component Analysis) and HCA (Hierarchical Cluster Analysis). In this work, 500-2000 cm(-1) spectral range (fingerprint region) was determined to perform PCA and HCA analysis. L-Cysteine and L-Cystine were determined with detection limit of 0.125% (w/w) in different wheat flour samples. (C) 2017 Elsevier Ltd. All rights reserved.

Sibutramine may be illicitly included in herbal slimming foods and supplements marketed as "100% natural" to enhance weight loss. Considering public health and legal regulations, there is an urgent need for effective, rapid and reliable techniques to detect sibutramine in dietetic herbal foods, teas and dietary supplements. This research comprehensively explored, for the first time, detection of sibutramine in green tea, green coffee and mixed herbal tea using ATR-FTIR spectroscopic technique combined with chemometrics. Hierarchical cluster analysis and PCA principle component analysis techniques were employed in spectral range (2746-2656cm-1) for classification and discrimination through Euclidian distance and Ward's algorithm. Unadulterated and adulterated samples were classified and discriminated with respect to their sibutramine contents with perfect accuracy without any false prediction. The results suggest that existence of the active substance could be successfully determined at the levels in the range of 0.375-12mg in totally 1.75g of green tea, green coffee and mixed herbal tea by using FTIR-ATR technique combined with chemometrics.

There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods and food additives. The current paper presented a new Raman spectroscopy-based methodology for detection and quantification of lard in butter. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully performed for the classification and discrimination of butter and lard-adulterated samples. Strong discrimination pattern was observed in the HCA analysis. Also, partial least squares regression and principal component regression (R2 = 0.99) were applied for quantification of lard in butter samples. Quite favorable prediction capabilities were observed in the cross-validation of PLS and PCR analysis for the adulteration levels between 0% and 100% lard fat (w/w). Raman spectroscopy coupled chemometrics was employed effectively for quantification of lard fat in butter fat samples with easy, robust, effective, low-cost and reliable application in the quality control of butter.

WOS:000551370600010 Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit-and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions. Istanbul Sabahattin Zaim University We thank the Istanbul Sabahattin Zaim University for their support.

WOS:000573290700007 Consumption of processed foods is increasing in today's modern diet. Advanced glycation end products (AGEs) can be formed by Maillard reactions as well as oxidation of proteins and fats in food processing. The aim of the present study was to determine the amount of glyoxal and methylglyoxal in chips, crackers, and breakfast cereals and to evaluate their effects on human health. In this research, chips (26), crackers (5), and breakfast cereals (11) were obtained from different markets in Istanbul, Turkey. The amounts of glyoxal and methylglyoxal in these foods were determined by high performance liquid chromatography (HPLC) using 4-nitro-1,2-phenlenediamine as a pre-column derivatizing reagent. The measured amount of glyoxal and methylglyoxal ranged between 94 and 1464 and 123-661 mu g/100 g in chips, and between 338 and 1936 and 727-1397 mu g/100 g in crackers, and between 8 and 1575 and 111-1201 mu g/100 g in breakfast cereals, respectively. The products used in this study, especially chips and crackers, contained high fat and were baked at a high cooking temperature. Therefore, these products had higher amounts of AGE precursors. Besides, high salt content in crackers may affect the increased amount of glyoxal and methylglyoxal. On the contrary, low fat containing breakfast cereals had lower amounts of AGE precursors. People who often consume AGE-rich snack foods will be at higher health risk than those who consume less. The health problems associated with AGEs can be reduced with an AGE-restricted diet. Istanbul Sabahattin Zaim University We thank the Istanbul Sabahattin Zaim University for their support.

The aim of the current work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties of complementary food (CF) formulations prepared with quinoa (Chenopodium quinoa Willd.) flour (QF). It was observed that QF addition significantly affected the physicochemical and rheological properties of CF formulations, resulting in higher protein and crude fiber, but lower total sugar contents and increased storage (G') and loss (G″) modulus values. The glass transition temperature decreased due to QF addition. The FTIR spectra revealed the presence of aromatic amino acids derived from QF. GC, GC-MS and GC-O analyses revealed the presence of 50 aroma and 23 aroma-active compounds, among which aldehydes, alcohols and ketones were the most prevalent group of compounds. The formulation with 8% QF received the highest sensory scores. QF could be used to improve the physicochemical, rheological, thermal and sensory properties of CF products.