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Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.

As an alternative to oil based materials, there is a demand for easily degradable packaging materials. With this regard, the objective of this study is to produce bilayer nanofiber sheets composed of Poly (lactic acid) (PLA) and soy protein, hydroxypropyl methylcellulose (HPMC) and combination of them by using electrospinning. In addition, it was aimed to analyze morphological, optical, thermal properties of films and investigate permeability characteristics. Homogenous nanofibers were successfully collected onto PLA sheets. The solution containing HPMC had the highest viscosity and the lowest electrical conductivity values. Therefore, HPMC based nanofibers had the highest the average diameter values. Combining nanofibers with PLA sheets decreased transparency as compared to the transparency of neat PLA, it also did not improve permeability values. When the thermal properties of PLA/nanofibers were examined it was observed that while PLA sheet showed one stage degradation, bilayer films had two stage degradation. Soy protein containing nanofibers showed higher thermal stability. The FTIR spectrum of PLA/nanofiber sheets displayed the chemical characteristics of both PLA and nanofibers. PLA/nanofiber sheets obtained by electrospinning can be suggested in packaging of light sensitive foods.

The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch–based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofibers by electrospinning have not been studied before. Another aim of the study was to fabricate and characterize nanofibers by using different carob flour concentrations (3%, 5% w/v) and rice starch (0.5% w/v). Films were characterized by scanning electron microscopy, water vapor permeability, X-ray diffraction, mechanical test, differential scanning calorimeter, and Fourier transform infrared spectrophotometer. Homogenous and bead-free fibers were obtained when microwave heating was used. Nanofibers originated from microwave-heated solution presented better characteristics in terms of water vapor permeability and mechanical properties as compared with conventionally heated ones. Microwave-heated solution had higher viscosity and available amino group amount as compared with conventionally heated solution. This study showed that microwave heating can be considered as a promising pretreatment method for electrospinning rather than conventional heating to be used in food packaging area.

Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication (US) and microfluidization (MF) techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological thermal properties and particle size, morphology, and crystal structure of modified starch samples. Time domain NMR relaxometry experiments were also conducted to understand the changes in the microstructure. Results showed that swelling power of starches increased, but their solubility values decreased significantly with both treatments (p

The objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC)/poly-ethylene oxide (PEO) blend nanofiber by using electrospinning and examine the usage of nanofibers as active packaging materials. Gallic acid loaded nanofibers showed homogenous morphology. Gallic acid was loaded into nanofibers efficiently and nanofibers showed strong antioxidant activity. As the gallic acid amount increased, the TGA curves had shifted one stage to two stage degradation and degradation temperature (T-d) of gallic acid decreased from 275 degrees C to 250 degrees C due to the crystalline structure change. Interaction between gallic acid and HPMC/PEO nanofiber demonstrated that gallic acid successfully embedded into the nanofibers. Gallic acid loaded nanofibers decreased the oxidation of walnut during storage. Overall, electrospinning technique was proved to be an efficient method to encapsulate bioactive compounds and gallic acid loaded nanofibers showed promissory results that can be suggested as great potential to active packaging material.

The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier‐transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid‐loaded pea flour/PEO‐based nanofibers might be considered as a promising active packaging material.

Glycation, the initial step of Maillard reaction, can be used to modify the properties of proteins. In this study, to speed up the reaction, microwave glycation of soy protein isolate (SPI) in an aqueous medium with fructose, glucose, and D-allulose (rare sugar) were performed at pH 7 and pH 10 and the results were compared with the conventional ‘water bath glycation’ method. The reducing sugar concentration of glycated protein was quantified by High Performance Liquid Chromatography (HPLC) experiments and the structural changes of the soy protein isolate after glycation were investigated by Fourier Transform Infrared spectroscopy (FT-IR) and Time Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry. Alkaline pH was found to be more effective for microwave glycation of soy protein isolate. The reactivity of sugars for microwave glycation reaction was ordered as D-allulose > fructose > glucose. According to the results, microwave heating was found to be more effective for glycation of SPI than water bath heating. NMR relaxometry results provided valuable information about structural characteristics and water mobility in the system.

Magnesium, a vital mineral for the human body, should be encapsulated before addition into foods to avoid the drawbacks related to chemical reactions. In this study, double emulsion entrapment was applied to protect magnesium. Different concentrations (15, 20, 25, 30%) of lentil flour were used as the hydrophilic surfactant, and high-speed homogenizer and ultrasonic homogenizer were applied as the first step homogenization methods for preparing the double emulsions. Double emulsions were analyzed in terms of particle size and distribution, rheology, instant stability, long-term stability, encapsulation efficiency, morphology, and nuclear magnetic resonance (NMR) experiments. Double emulsions with lower particle size, higher viscosity, and higher stability were obtained at higher lentil flour concentrations. Stability of double emulsions increased from 67.6 to 76.0% when lentil flour concentration increased from 15 to 30%. Ultrasonic homogenization also contributed to produce double emulsions with higher stability (> 99%). Moreover, double emulsions were added into cake batter and their effects on cake quality and their baking stabilities and in vitro bioaccessibilities were analyzed. Results showed that double emulsion addition did not significantly affect the quality of cakes. In addition, cakes containing magnesium encapsulated in double emulsion had similar taste with magnesium free cakes. Double emulsions had about 79-82% higher baking stability than control. In in vitro magnesium bioaccessibility, results indicated that magnesium encapsulated in double emulsion could be digested as much as the uncoated magnesium. Thus, it can be concluded that double emulsion entrapment could be used for enrichment of foods with active valuable components like magnesium.

Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory properties of gummy confections during storage. It was also aimed to correlate sensorial changes with physical properties measured by instrumental techniques during storage at 10 degrees C, 20 degrees C and 30 degrees C. The highest increase in hardness was observed for formulation with 1.1 glucose syrup:sucrose ratio, no starch and 6% gelatine. Storage temperature had no significant effect on cohesiveness. It was seen that rate of colour change increased with storage time and temperature. Formulation with glucose syrup:sucrose ratio of 1.5, no starch and 6% gelatine had the highest sensory scores. This formulation was found to be the most stable formulation in terms of hardness and gumminess, meaning that it would need a stable mastication during storage. Sensorial changes of gummy confections were found to be correlated with instrumental results of texture and colour. Kervan Gida San. ve Tic. A. S. (Istanbul, Turkey) The authors kindly thank to Kervan Gida San. ve Tic. A. S. (Istanbul, Turkey) for their supports to this study.

Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In this work, an array of techniques [microwave (MW), high-pressure (HP), enzymatic and thermal treatments] was employed to improve the yield of soluble dietary fiber (SDF) in sour cherry pomace (SCP) by breaking down the insoluble dietary fiber into a soluble form, and characterizes by total phenolic content, antioxidant capacity and other property measurements. It was found that a combination of MW (850 W/60 s) and HP treatment (600 MPa/15 min) resulted in the maximum yield of SDF (63%). However, individually the MW-heating (44.6%) had an edge on extraction over the HP-treatment (21.9%). Micrographs of MW-HP-600 treated samples exhibited an array of disordered smaller particle fragments spread over the larger particles. HP treatment improved the water holding capacity from 10.12 to 11.76 g/g after 600 MPa treatment. The peak values of the solubility index (46.9 to 49.6%) achieved in the sample containing elevated SDF content (the combination of either MW and HP, or MW, EH, and HP). The optimized process produced the maximum total phenolic (5.39 mg GAE/g d.b.) and DPPH (9.94 mmol DPPH˙/100 g d.b.) contents in the treated pomace. The combination of microwave, enzymatic hydrolysis and high-pressure treatments can loosen the surface structure of SCP-DF, enhance hydration properties by exposing hydrophilic groups more, extract a higher amount of phenolic compounds providing antioxidant activity improvement besides increasing SDF ratio in SCP.

Crystallization is an important quality parameter that can significantly affect consumer acceptability and perceived quality of the products. Especially in high sugar products, controlling crystallization is a challenge. In this study, the goal is to explain the mechanism of crystallization kinetics of common simple sugars that are mostly used in food processes, namely glucose, fructose, lactose, sucrose as well as a low-calorie rare sugar, allulose. The crystallization process was monitored by Time-domain Nuclear Magnetic Resonance (NMR) techniques. Solid Echo (SE) pulse sequence was used for the measurements. Measurements were recorded as the temperature of high sugar content solutions decreased from 50 to 28 degrees C. The acquired data were fit to a kinetic model. The crystallization rate of disaccharides (sucrose and lactose) were found to be much faster than the monosaccharides as expected. However, the crystallization rate of glucose and fructose was much slower than their isomer, allulose. Position of the hydroxyl group, as well as mutarotation vs. crystallization reaction rate, was hypothesized to be the determinant on the crystallization behavior. The results were also supported by moisture content, optical microscopy, and X-ray diffraction analysis. Time-domain NMR by SE sequence was suggested as a practical, quick means as a quality control technique to predict crystallization rate and crystal content of high sugar products.

The objective of this study was to enhance oxidative stability of walnuts present in active packages produced by electrospinning technology. Gallic acid was encapsulated into lentil flour/polyethylene oxide (PEO) nanofibers. To promote the solubility of lentil proteins, pH of solutions was adjusted to pH 1 and pH 10 which were far away from isoelectric point of lentil proteins. While acidic solutions had lower viscosity values than alkaline solutions, their electrical conductivity values were significantly higher. When the scanning electron microscopy (SEM) images were examined, it should be noted that alkaline nanofibers showed homogenous structure. Although gallic acid was not so stable at alkaline conditions, gallic acid loaded nanofibers prepared at alkaline pH still showed antioxidant activity after electrospinning. The physical and thermal properties of encapsulated gallic acid and nanofibers were examined by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and differential scanning calorimeter (DSC) analyses. FTIR results indicated the effect of pH on chemical properties of nanofibers and the interaction between gallic acid and lentil flour-based nanofibers. Gallic acid addition reduced onset temperature and thermal stability. Therefore, it could be taken as evidence of incorporation of gallic acid. Disappearance of enthalpic peak related to melting of crystalline structure of gallic acid in DSC thermal curves confirmed successful encapsulation of gallic acid. Fabricated gallic acid loaded nanofibers were used to pack walnuts and the reduction in oxidation of walnuts with lower peroxide, p-anisidine and Totox values was observed. This would make these packaging materials substantially preferable for packing of foods being highly susceptible to oxidation.

Background and Aims The largest data on the epidemiology of primary glomerular diseases (PGD) are obtained from the databases of countries or centers. Here, we presented the extended results of the Primary Glomerular Diseases Study of the Turkish Society of Nephrology Glomerular Diseases (TSN-GOLD)Working Group. Method The data of patients who underwent renal biopsy and diagnosed as primary glomerular disease were recorded in the database prepared for the study. Between May 2009 and May 2019, a total of 4399 patients from 47 centers were evaluated. Basal data of 3875 patients were analyzed after exclusion of those lacking light microscopy and immunofluorescence findings. Results The mean age was 41.5 ± 14.9 years. Of the patients, 1690 were female (43.6%) and 2180 (56.3%) were male. Nephrotic syndrome was the most common biopsy indication (51.7%). This was followed by asymptomatic urinary abnormalities (18.3%) and nephritic syndrome (17.8%). The most common PGH was IgA nephropathy (25.7%), followed by membranous nephropathy (25.6%) and FSGS (21.9%). The mean total number of glomeruli per biopsy was 17 ± 10. Mean baseline systolic blood pressure was 130 ± 20 mmHg and diastolic blood pressure was 81 ± 12 mmHg. Median proteinuria was 3300 (IQR: 1467-6307) mg / day, mean serum creatinine, estimated GFR and albumin values were 1.4 ± 1.5 mg / dl, 80.7 ± 39.1 ml / min and 3.2 ± 0.9 g / dl, respectively. Conclusion In Turkey, the incidence of IgA nephropathy patients have become more common than membranous nephropathy among PGD patients diagnosed with renal biopsy.

In this study, it was aimed to analyze the impacts of replacement of 20% of wheat flour by lentil, chickpea, or bean flours on batter rheology as well as hardness, weight loss, sorption characteristics, and color of the wafer sheets. All formulations showed shear thinning behavior obeying power law. Lentil flour‐containing formula gave the highest flow behavior index and the lowest consistency coefficient value. Hardness of wafer sheets increased when legume flours were used. Increase in hardness value was less when chickpea flour was used as compared with the other legume flours. It was observed that upon baking, legume flour‐added samples had lower weight loss values. Usage of chickpea flour resulted in the lowest weight loss. Sorption results implied localized sorption indicating multilayer water molecules showing similar properties to liquid water. Wafers containing legume flours were not significantly different than the control wafer in terms of monolayer moisture content, K and C values of Gugenheim, Anderson and de Boer (GAB) model. The color of chickpea flour‐containing wafer was the closest to that of control sample. Overall, wafer sheets prepared by replacement of 20% wheat flour by chickpea flour was agreed to be the best in terms of the analyzed parameters.

Background: In our study, diagnostic and demographic characteristics of patients diagnosed with RPGN by biopsy, clinical and laboratory findings in our country were investigated. Methods: Data were obtained from the Turkish Society of Nephrology Glomerular Diseases (TSN-GOLD) Working Group database. Demographic characteristics, indications for biopsy, diagnosis of the glomerular diseases, comorbidities, laboratory and biopsy findings of all patients were recorded. According to their types, RPGN patients were classified as type 1 (anti-GBM related), type 2 (immuncomplex related) and type 3 (pauci-immune). Results: Of 3875 patients, 200 patients with RPGN (mean age 47.9 ± 16.7 years) were included in the study which constitutes 5.2% of the total glomerulonephritis database. Renal biopsy was performed in 147 (73.5%) patients due to nephritic syndrome. ANCA positivity was found in 121 (60.5%) patients. Type 1 RPGN was detected in 11 (5.5%), type 2 RPGN in 42 (21%) and type 3 RPGN in 147 (73.5%) patients. Median serum creatinine was 3.4 (1.9–5.7) mg/dl, glomerular filtration rate was 18 (10–37) ml/min/1.73m2 and proteinuria 2100 (1229–3526) mg/day. The number of crescentic glomeruli ratio was ratio 52.7%. It was observed that urea and creatinine increased and calcium and hemoglobin decreased with increasing crescentic glomerular ratio. Conclusions: Our data are generally compatible with the literature. Advanced chronic histopathological findings were prominent in the biopsy of 21 patients. Early biopsy should be performed to confirm the diagnosis of RPGN and to avoid unnecessary intensive immunosuppressive therapy. In addition to the treatments applied, detailed data, including patient and renal survival, are needed. © 2020, Japanese Society of Nephrology.

The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batters. Although increasing buckwheat flour concentration decreased weight loss, porosity and specific volume, it increased the hardness of the cakes. Cakes containing whey protein had the highest pore area fraction which was also correlated to porosity, specific volume and the texture results. Therefore, cakes containing 10% level buckwheat flour and whey protein can be recommended for coeliac patients as a high quality gluten-free cakes.

Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quality characteristics of cake by using nuclear magnetic resonance (NMR) relaxometry. Carob bean flour containing gluten-free cakes formulated either with hydroxypropyl methylcellulose (HPMC) or whey protein were baked in both conventional and microwave–infrared combination ovens. Specific gravity of batters was measured and cakes were analyzed in terms of weight loss, hardness, and specific volume. Microstructure of cakes was investigated by scanning electron microscopy (SEM). NMR relaxometry was used to support the information about water retention, and water–food matrix interactions. Cakes baked in microwave–infrared (MW-IR) combination oven had some undesirable characteristics due to higher weight loss and insufficient gelatinization of starch which was supported by SEM results. Compartments of relaxation data also indicated two specific proton pools for MW-IR-baked samples, which represented gelatinized and ungelatinized parts of the cakes. Spin–spin relaxation times (T2) were found to be good indicators for explaining the physical state and distribution of water inside the samples, having Pearson correlation of 0.96, 0.86, and − 0.98 (p

Wheat germ oil which is a rich source of α-tocopherol is susceptible to oxidation. The main objective of this study was to encapsulate wheat germ oil to enhance its oxidation stability. It was also aimed to investigate the effects of different homogenization methods on physicochemical properties and storage stability of encapsulated wheat germ oil. As homogenization methods, silent crusher (SC), microfluidization (MF) and ultrasonication (US) were used. SC and MF techniques created more stable emulsions than US. The effects of maltodextrin (MD) in combination with sodium caseinate (NaCa), gum arabic (GA), chitosan (CS) or whey protein concentrate (WPC) and also WPC:CS combination at different ratios on encapsulation efficiency of capsules were studied. Sodium caseinate (NaCa) was found to be better coating material than chitosan (CS), whey protein concentrate (WPC) and gum arabic (GA) for the encapsulation of wheat germ oil in terms of encapsulation efficiency. The rate of increase in totox values of fresh oil was apparently higher than that of microcapsules. The loss of α-tocopherol in encapsulated oil was found to be lower than that in fresh oil during storage at both 15 °C and 45 °C for 24 days.

This study focused on the preparation and characterization of water-in-oil-in-water (W1/O/W2)-type double emulsions designed by food-grade emulsifiers and stabilizers. The primary objective of this...

WOS: 000403991500002 Starch-water interactions during gelatinization by microwave heating was investigated by Low-field H-1 Nuclear Magnetic Resonance (LF NMR) relaxometry experiments. Effect of microwave heating time on longitudinal (T-1) and transverse relaxation times (T-2), gel matrix structures, changes in proton populations and firmness values were evaluated. One to one corn starch (CS) to water ratio samples had the lowest T-2 change during gelatinization indicating lower granule expansion which was attributed to the high amylose content of CS. Non-Negative-Least-Square (NNLS) analysis of the transverse relaxation curves provided detailed information on starch-water interactions during gelatinization. Rice starch (RS) samples had relatively lower changes in peak areas which was related to the better hydration of RS granules.,While microscope images revealed the changes in the granule structures after distinct gelatinization intervals, firmness measurements supported the structural changes. With increasing microwave heating time, both T-1 and T-2 showed a decreasing trend. Two distinct proton populations detected on relaxation spectrum indicated the exchanging protons during gelatinization. A noticeable reduction in firmness at the later moments of microwave heating was detected. The results showed that starch gelatinization by microwave heating had some distinct features in terms of mechanism of the gelatinization and could be investigated by NMR relaxometry. (C) 2017 Elsevier Ltd. All rights reserved.

The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films increased by approximately 16% with the addition of gallic acid. Furthermore, active films had higher elongation and flexibility due to the plasticizing effect of gallic acid and an increase in the free volume of the film structure. Although the phenolic content of the films prepared by ultrasonication was higher than the ones prepared by high-speed homogenization, their antioxidant activities were the same. The films were immersed in a model food, olive oil, and stored at 40 °C for 2 weeks. Peroxide value, TBARS, p-anisidine value, and totox analysis were carried out to test the effects of films on lipid oxidation. Active films reduced the formation of primary lipid oxidation products, hydrogen peroxides, up to 28%. In addition, the use of active films reduced totox values up to 20% as compared to control samples. Regardless of the homogenization method, gallic acid incorporation reduced olive oil oxidation significantly. Therefore, gallic acid incorporated pea flour films can be used as a packaging material to minimize the oxidation of susceptible foods.

The impact of sourdough amount (20, 40 and 60%) on the rheological behaviour of gluten-free chestnut-rice dough formulations and quality parameters (pH, total titratable acidity, firmness, volume and crumb microstructure) of the corresponding breads was studied. The addition of sourdough led to decreases in complex modulus indicating a softening of the dough samples. Higher levels of sourdough addition had a detrimental effect on the volume and texture of breads. X-ray micro computed tomograph images showed that gluten-free chestnut-rice breads prepared with a sourdough incorporation of 20% had the most homogenous structure with high number of smaller pores. Inferior crumb structures were observed with the further addition of sourdough. Confocal laser scanning microscopy revealed that the proteins in breads prepared with sourdough were smaller due to their degradation into smaller peptides by the sourdough fermentation. These changes resulted in an improvement of the bread quality.

The objective of this study was to fabricate and characterize Hydroxypropyl methylcellulose (HPMC) - based homogenous nanofibers by using electrospinning method. As the concentrations of the solutions increased, viscosity and electrical conductivity of the solutions increased. The morphology of the fibers changed from the beaded structure to the uniform fiber structure by increasing the concentrations of the solutions. Water vapor permeability (WVP) of electrospun HPMC nanofibers decreased with increasing polymer concentration. The shift in wavelengths, the change in intensity of FTIR peaks and melting point depression were the evidence of miscibility of HPMC/PEO blends. Nanofibers showing both melting temperature (T-m) and glass transition temperature (T-g) had semicrystalline structure. By combining PEO with HPMC, the thermal stability of nanofibers was increased. Hence, this study suggests homogenous biopolymer-based nanofibers with low WVP and high thermal stability which can have potential applications in food packaging field.

Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks the unwanted taste of nutrients. The objective of the study was to encapsulate the rosemary essential oil in micron size and to find the optimum coating material formulation by investigating the physicochemical properties and storage stability of microcapsules. In the capsule preparation two different ratios of whey protein concentrate (WP) and maltodextrin (MD) (1:3 and 3:1), three different core to coating ratios (1:40, 1:20 and 1:10) and two different dextrose equivalent (DE) MD (DE:13–17 and DE:4–7) were used. Emulsions were analyzed for their particle size distributions and freeze dried capsules were analyzed for their drying efficiencies, encapsulation efficiencies, surface morphologies, and concentrations of 1,8-cineole during storage. Increasing WP:MD ratio was found to increase both drying and encapsulation efficiencies. Also, capsules having core to coating ratio of 1:20 and MD with DE:13–17 gave the highest drying and encapsulation efficiency values. Changing DE value of MD did not have any significant effect on particle size distributions and surface morphologies of the capsules. Lastly, encapsulation was found to be an effective method for increasing the storage stability of 1,8-cineole.

The objective of this study was to investigate the effects of hot-air drying and microwave-infrared combination drying on drying characteristics and quality parameters of eggplants. Eggplant slices were dried by using microwave-infrared combination oven at different microwave powers (30, 40, and 50 %) and different infrared (IR) powers (10, 20, and 30 %). Hot-air drying was performed in a tray dryer at 50 °C with an air velocity of 1.5 m/s. As quality parameters, color, rehydration ratio, shrinkage, microstructure, and pore size distribution of dried eggplants were chosen. Microwave-IR combination provided significantly shorter drying time than hot-air drying. Osmotic dehydration also reduced drying time in microwave-IR combination oven. Effective diffusivity of moisture in hot-air drying (5.070 × 10−10 m2/s) was found to be lower than that observed in microwave-IR drying (7.100 × 10−9–1.445 × 10−8 m2/s). Higher microwave and IR powers increased but osmotic pretreatment decreased effective diffusivity. Decrease in IR power and osmotic dehydration treatment increased L* but decreased a* values of dried eggplants. Microwave-IR-dried eggplants had more porous structure than hot-air-dried ones. Therefore, these eggplants had lower shrinkage and higher rehydration ratio than hot-air-dried ones. Osmotically dehydrated eggplants had higher shrinkage and lower rehydration ratio than untreated ones.

Introduction. All findings of preeclampsia appear as the clinical consequences of diffuse endothelial dysfunction. Soluble tumor necrosis factor-like weak inducer of apoptosis (sTWEAK) was recently introduced as a TNF related cytokine in various inflammatory and noninflammatory disorders. sTWEAK was found to be related to endothelial dysfunction in patients with chronic kidney disease. In our study we aimed to compare sTWEAK levels in women with preeclampsia to corresponding levels in a healthy pregnant control group.Materials and Methods. The study was undertaken with 33 patients with preeclampsia and 33 normal pregnant women. The concentration of sTWEAK in serum was calculated with an enzyme linked immunosorbent assay (ELISA) kit.Results. Serum creatinine, uric acid, LDH levels, and uPCR were significantly higher in the patient group compared to the control group. sTWEAK levels were significantly lower in preeclamptic patients (332 ± 144 pg/mL) than in control subjects (412 ± 166 pg/mL) (p=0.04).Discussion. Our study demonstrates that sTWEAK is decreased in patients with preeclampsia compared to healthy pregnant women. There is a need for further studies to identify the role of sTWEAK in the pathogenesis of preeclampsia and to determine whether it can be regarded as a predictor of the development of preeclampsia.

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

The objective of this study is to produce double emulsion by combining polyglycerol polyricinoleate (PGPR) with lecithin as lipophilic surfactant. Although lecithin alone produced only oil-in-water type emulsion, the mixture of lecithin and PGPR could produce water-in-oil type emulsion as well. Moreover, different emulsification treatments were applied to study the influence of homogenization methods on the physicochemical characteristics. The obtained double emulsions were compared in terms of stability and droplet size. It was found that the homogenization method influenced the physiochemical characteristics of the double emulsion and the most stable double emulsion with the smallest droplet size was obtained by high-speed homogenization method.

Strawberry pomace, waste of strawberry (Fragaria x ananassa) juice, is widely produced in food industry, and contains natural phenolic compounds. In this study, microencapsulation of phenolic powder obtained from strawberry pomace was achieved using different combinations of maltodextrin (MD) and gum arabic (GA). Microcapsules were prepared using a high‐speed homogenizer (HSH) and a high‐pressure homogenizer (HPH). During HPH, 50 and 70 MPa were chosen as pressures with different process cycles (3, 5, and 7). The objective of this research was to study the effects of different coatings, encapsulation techniques (HSH and HPH), and parameters (pressures and process cycles) on microcapsules. Microcapsules obtained after HPH had the highest encapsulation efficiencies. Process cycle had no effect in D[₅₀] and D[₃₂] values. Applying 70 MPa pressure resulted in higher efficiencies and smaller particle sizes. Microcapsules coated with MD:GA ratio of 6:4, prepared by HPH 70 MPa with 5 cycles had the highest efficiency. PRACTICAL APPLICATIONS: Strawberries (Fragaria × ananassa) are widely used in food industry for juice production. It will be beneficial to develop a novel approach in the utilization of strawberry pomace as this waste contain natural phenolic compounds. Although it is crucial to consume natural phenolic compounds, they are susceptible to oxidants, light and heat. Encapsulation is an important method that is used to enhance the shelf life and stability of compounds and to prevent unwanted taste of food ingredients like phenolics. There is no study about comparison of microencapsulation of phenolic powder obtained from strawberry pomace, using different coating materials with different encapsulation techniques. The microcapsules obtained in this study are recommended to be incorporated into functional foods. The aim of the present research was to study the effects of different coating materials, different encapsulation techniques, and different parameters of high pressure homogenization on the efficiency and characterization of microcapsules of phenolic powder.

The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 × 40 × 7 mm) were pretreated with different osmotic solutions (15 % sodium chloride and 15 % sodium chloride/50 % sucrose solutions) at different temperatures (25, 45, and 65 °C) with and without ultrasonic waves for different treatment times. The pretreatment conditions which are OD for 90 min and UAOD for 30 min using 15 % sodium chloride/50 % sucrose solution were applied prior to frying at 170 °C for 2, 4, and 6 min. UAOD reduced the oil content of fried potatoes by 12.5 % (db) as compared to untreated fried potatoes at the end of frying. There was no significant difference between OD and UAOD in reduction of oil uptake in fried potatoes. However, UAOD was found to have the advantage of improving the color of French fries. In addition, it shortened the pretreatment time of OD by about 67 %. Cell structure of fried potato was damaged in the presence of pretreatments of OD and UAOD.

Multiple myeloma (MM) is a multisystem disorder where renal involvement worsens the prognosis significantly. Herein, we present two cases with an atypical clinical presentation. A 38-year-old female presented to our clinic with acute kidney injury (AKI) (urea: 47 mg/dl, creatinine: 3.0 mg/dl, calcium: 10.4 mg/dl, sedimentation: 49 mm/hour, proteinuria: 3.9 gr/day and urine sediment: 1-2 erythrocytes) after using gentamicin and nonsteroidal anti-inflammatory drugs (NSAIDs) for 6 weeks because of cystitis. Co-existence of cast nephropathy and IgA nephropathy was detected with renal biopsy while kappa light chain myeloma was detected with bone marrow biopsy. The second case was a 71-year-old male with normal preoperative creatinine levels while AKI developed following NSAID use after right lobectomy for non-small cell lung cancer (urea: 210 mg/dl, creatinine: 9.7 mg/dl, potassium: 6.1 mmol/L, calcium: 9.1 mg/dl, sedimentation: 63 mm/hour and proteinuria: 6 gr/day). The patient’s renal biopsy revealed cast nephropathy accompanied by nephrosclerosis. Lambda light chain myeloma was diagnosed with bone marrow biopsy. MM should be kept in mind in patients who develop AKI after use of nephrotoxic drugs without additional risk factors for the development of AKI and in patients in a higher risk age group for MM. key words: Multiple myeloma, Acute kidney injury, Non-small cell lung cancer

Producing high-quality gluten-free products is one of the most challenging issues for the cereal technologist and scientists. Traditionally, most gluten-free products have been produced by replacing wheat flour by alternative flours as well as using some additives to mimic the viscoelastic properties of gluten. Several approaches have been applied to produce gluten-free products similar to that of its gluten-containing counterparts by the use of starches, hydrocolloids, emulsifiers, enzymes, protein, and/or fiber sources. In order to meet the rising demand of celiac patients for high-quality products, sourdough breadmaking technique, as an old biotechnological process, infrared–microwave combination baking, and high hydrostatic pressure (HHP) treatment have also lately been studied as potential methods in gluten-free technology. Up to date, various studies have been conducted on viscoelastic properties of dough/batter, volume, texture, and sensory analysis of gluten-free baked products. Examination of the microstructure of gluten-free products that defines crumb appearance is helpful to provide deeper information about many of the quality attributes of baked products from the knowledge of the ingredients and how they are processed to the cellular structure on which the quality of baked products is established.

Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00 %) and three frequency levels (10, 20, and 30 kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage were measured during the ohmic tempering. Electrical conductivities were evaluated based on the sample geometry and the ohmic heating principle. Increasing the salt concentration and/or frequency increased the electrical conductivity and heating rate, and hence contributed to decreasing the tempering time for the frozen potato puree samples. The tempering time was lowest with the highest salt concentration employed, and longest for the lowest salt concentration and frequency. Temperature differences within the sample during ohmic heating were found to be lowest when employing 0.50 % salt concentration and 10 kHz frequency.

In this study, extraction of phenolic compounds from nettle by microwave and ultrasound was studied. In both microwave and ultrasound-assisted extractions, effects of extraction time (5–20 min for microwave; 5–30 min for ultrasound) and solid to solvent ratio (1:10, 1:20, and 1:30 g/mL) on total phenolic content (TPC) were investigated. Effects of different powers (50 % and 80 %) were also studied for ultrasound-assisted extraction. In microwave-assisted extraction, the optimum TPC of the extracts (24.64 ± 2.36 mg GAE/g dry material) was obtained in 10 min and at 1:30 solid to solvent ratio. For ultrasound-assisted extraction, the condition that gave the highest TPC (23.86 ± 1.92 mg GAE/g dry material) was 30 min, 1:30 solid to solvent ratio, and 80 % power. Extracts obtained at the optimum conditions of microwave and ultrasound were compared in terms of TPC, antioxidant activity (AA) and concentration of phenolic acids with conventional extraction and maceration, respectively. Microwave reduced extraction time by 67 %. AA of extracts varied between 2.95 ± 0.01 and 4.48 ± 0.03 mg DPPH/g dry material among four methods. Major phenolic compounds were determined as naringenin and chlorogenic acid in nettle.

Sour cherries (Prunus cerasus L.) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases. The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds extracted from sour cherry pomace. For this study, maltodextrin and gum arabic were chosen as coating materials. Different maltodextrin/gum arabic ratios (10:0, 8:2, 6:4) (total solid content 10 %) and two different core to coating ratios (1:10 and 1:20) were used. Emulsions were prepared using ultrasonication at 160 W power and 20 kHz frequency for different time periods (5-30 min). Then the emulsions were freeze-dried for 48 h to obtain the microcapsules. Encapsulation efficiency, surface morphology, particle size, antioxidant activity and color of microcapsules were determined. The microcapsules having core to coating ratio of 1:20 were found to have smaller particle sizes and higher encapsulation efficiencies (78-92 %) than those with a core to coating ratio of 1:10 (encapsulation efficiency 70-85 %). Increasing gum arabic ratio in the coating material increased encapsulation efficiency. Capsules prepared by sonication for 20 min and with a core to coating ratio of 1:20 can be selected as the best conditions for encapsulation of phenolic compounds from sour cherry pomace.

The objective of this study was to study the influence of purification of sour cherry pomace extract on particle size distribution of suspension and on encapsulation efficiency of powders. In addition, antioxidant activity, surface morphology, and color of powder and capsules were determined. Extraction of phenolic compounds was performed at 30 A degrees C with shaking at 70 rpm for 24 h with 1:20 solid-solvent ratio. Ethanol-water (1:1) was used as the solvent. Filtered extract was concentrated in a rotary evaporator and freeze dried to produce extracted phenolic powder (EPP). Purified extracted phenolic powder (PEPP) was obtained by degritting at 10,000 rpm for 2 min and then by freeze drying for 48 h. Purification reduced Sauter mean diameter (D ([32])) of concentrated extract from 5.76 mu m to 0.41 mu m. In encapsulation, two types of coating materials were used. The first one contained 10 % maltodextrin (MD) and 90 % distilled water, while the second one contained 8 % MD, 2 % gum arabic (GA), and 90 % distilled water. Samples were homogenized using ultrasound (160 W, 50 % pulse) for 20 min. Microsuspensions containing EPP had D ([32]) of 1.65 and 1.61 mu m when 10 % MD and 8 % MD-2 % GA aqueous solutions were used for coating, respectively. It was possible to obtain nano-suspensions when purification step was performed. Suspensions prepared with PEPP and 10 % MD and 8 % MD-2 % GA for coating had D ([32]) of 0.396 and 0.334 mu m, respectively. As a result of purification, encapsulation efficiency of the capsules increased significantly from 86.07-88.45 % to 98.01-98.29 % (P < 0.001).

Microwave assisted extraction of sour cherry pomace at different conditions were compared with conventional extraction in terms of total phenolic content and antiradical efficiency. Total phenolic content and antiradical efficiency at the optimum conditions (700 W, ethanol-water, 12 min, 20 mL solvent/ g solid) of microwave assisted extraction were 14.14 mg GAE/g sample and 28.32 mg DPPH·/g sample, respectively. Total phenolic content and antiradical efficiency of extracts obtained by conventional extraction were 13.78 mg GAE/g sample and 24.74 mg DPPH·/g sample, respectively. Microwave assisted extraction increased antiradical efficiency and concentration of phenolic acids and shortened extraction time significantly.

Anti-neutrophilic cytoplasmic antibody (ANCA) positivity is seen in some systemic necrotizing vasculitides. Wegener's granulomatosis and microscopic polyangiitis are among the ANCA-associated systemic vasculitides (AASV) and mortality is very high when renal failure occurs together with alveolar hemorrhage. The role of plasmapheresis in the treatment of these diseases has been studied retrospectively. Twelve patients with AASV who had plasmapheresis together with immunosuppressive medications have been involved. Primary diseases, immunosuppressive protocols, the number of plasmapheresis sessions, the amount of plasma that has been exchanged, urea and creatinine levels before and after treatment, pulmonary findings, the need for hemodialysis, and the outcome of patients were recorded. The mean age of patients was 52.9 ± 18.2 years. Wegener's granulomatosis was diagnosed in seven (58.3%) and microscopic polyangiitis in five (41.7%) patients. All patients had pulse cyclophosphamide and methylprednisolone followed by maintenance doses and plasmapheresis. Seven patients had hemodialysis at the beginning, and hemodialysis needed to be continued in three patients. Partial and complete remission was seen in 6 (50%) and 3 (25%) patients, respectively, and pulmonary findings regressed in all patients. End-stage renal disease develops generally in AASV due to rapidly progressive glomerulonephritis causing severe irreversible glomerular damage. The mortality rate rises to 50% in cases of renal failure with diffuse alveolar hemorrhage; therefore, pulse immunosuppressive treatment with plasmapheresis may be life-saving, as shown in our study.

In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan–locustbean gum (LBG), xanthan–guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel–Bulkley model was found to explain the flow behavior of all dough formulations. The power-law index ( n ) of dough samples at 25 °C ranged from 0.52 to 0.87, the consistency index ( K ) of the samples ranged from 3.6 to 79 Pa s n and the yield stress of the samples ranged from 4.8 to 85.9 Pa. The breads prepared with chestnut/rice flour ratio of 30/70 and containing xanthan–guar blend and emulsifier, had higher quality in terms of hardness, specific volume, color and sensory values. However, elevated levels of chestnut flour led to some deterioration in quality parameters (low volume, harder texture and darker color) regardless of gum blend and emulsifier addition.

Exemestane (EXE) is an irreversible aromatase inactivator used for the treatment of advanced postmenopausal breast cancer. EXE is orally active but its bioavailability is about 5% due to its low solubility in water and the extensive first pass effect. It is known that cyclodextrin (CD) complexation enhances solubility and oral bioavailability of poorly soluble drugs. Thus, it was aimed to design and develop cyclodextrin complexes in powder and tablet forms containing EXE to improve aqueous solubility and in vitro permeability. In this study, inclusion complexes of EXE were prepared with three different CD derivatives (methyl-beta-cyclodextrin, hydroxypropyl-beta-cyclodextrin and hydroxypropyl-gamma-cyclodextrin) and by two different preparation methods (kneading and colyophilization) and the complexes were characterized with H-1 NMR, FT-IR, SEM, X-ray and DSC analyses. Both inclusion complexes and tablet formulations prepared using EXE:CD inclusion complexes showed significant improvement in the dissolution profile of this oral antiestrogen drug. Furthermore, Caco-2 cell permeation studies revealed that apparent permeability constant for EXE was increased by 3-fold via cyclodextrin complexation. In conclusion, complexation of EXE with cyclodextrin derivatives, randomly methylated-beta-cyclodextrin in particular, results in a more efficient tablet formulation with improved dissolution and better permeation suggesting an enhancement in oral bioavailability of the drug. (C) 2010 Elsevier B.V. All rights reserved.

The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.

In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan–guar, and xanthan–LBG blend) and emulsifiers (Purawave ™ and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index ( n ) ranging from 0.33–0.68 (except pectin containing samples) and consistency index ( K ) ranging from 2.75–61.7 Pa s n . The highest elastic ( G ′) and loss ( G ″) module were obtained for rice dough samples containing xanthan gum, xanthan–guar and xanthan–LBG blend with DATEM. When Purawave ™ was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.

Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.

In this study, the effects of gums on macro and micro-structure of breads baked in different ovens (infrared (IR)-microwave combination and conventional) were investigated by the help of image and SEM analysis, respectively. The gums used were xanthan, guar, K-carrageenan and xanthan-guar blend. The gums were added to the formulation at 0.5% concentration. As a control, no gum added formulations were used. Results of Image analysis demonstrated that xanthan-guar gum blend addition improved bread quality with increasing pore area fractions. It was seen that about 75% of the pores of control breads baked in infrared-microwave combination oven and about 63% of the pores of control breads baked in conventional oven had diameters of above 1000 pm. According to SEM analysis, pores in control breads baked in conventional oven were found to be smaller, and had spherical, oval-like shape as compared to the ones baked in IR-microwave combination oven. Moreover, more homogeneous closed-cell structure was observed for conventionally baked control breads. The pores of breads baked in IR-microwave combination oven were so close to each other which resulted in coalescence of the gas cells to form channels, then the pores were no longer spherical. The starch granules in conventionally baked breads were more distorted and seen as a continuous sheet of gelatinized starch. On the other hand, granular residues and continuous starch structure was observed together in IR-microwave combination heating. (C) 2009 Elsevier Ltd. All rights reserved.