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This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.5 mg/L TEAC and 2336.11 ± 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log10 CFU/g, respectively, compared to the control (P 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage. Ataturk University Research FundAtaturk University [2009/201] The authors thank the Ataturk University Research Fund for supporting this study (BAP Project No: 2009/201). WOS:000542670900005 2-s2.0-85086643908

The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 ± 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log

This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.4 and 0.8% w/w) on ricotta cheese was evaluated. The produced nanoliposomes and nano-capsules were spherical in shape and did not tend to accumulate. The mean particle size, polydispersity index (PDI) and encapsulation efficiency (EE) were observed about 39.60 and 69.00 nm, 0.279 and 0.496, 85.73 and 88.46% for nano-capsules and nanoliposomes, respectively. The zeta potential (ζ) values were observed at -65.73 and -71.16 mV and therefore the nanoparticles had good stability and uniform particle size distribution. Encapsulation had no significant effect on total phenol and flavonoids content of the BSE. The amounts of these active compounds were in the range of 25.12-26.97 mg GAE/g dw and 6.84-6.95 mg QE/g dw, respectively. The free and encapsulated BSE displaying good AOA in the DPPH, ABTS and FRAP assays. Results of the ABA measured by inhibition zone diameter and the minimum inhibitory concentration (MIC) demonstrated that the free BSE had antibacterial action against the tested Gram-positive and Gram-negative bacteria, and the nano-encapsulation process led to improved ABA of this extract. The organic acids in BES indicated the presence of high levels of citric, malic and oxalic acids at 613, 98 and, 45 (mg/g dw), respectively. The BSE-loaded nanoparticles showed remarkable anti-Listeria activity in ricotta cheese, which their activity increased with increasing their concentration. In conclusion, BSE-loaded nanoliposomes and nano-capsules have potential interest to be used as natural antioxidants and preservatives for food applications.

Bu calismanin amaci Urfa peynirinin fiziksel, kimyasal, teksturel ve mikroyapisal ozellikleri uzerinde haslama sicakligi, haslama suresi ve olgunlasma zamaninin etkisini arastirmaktir. Bu amacla, taze Urfa peyniri farkli sicaklik (70, 80, 90 °C) ve zaman (5 ve 10 dakika) kombinasyonlarina bagli olarak haslanmistir. Elde edilen bu peynirler salamura icinde 4 °C’de 90 gun olgunlasmaya birakilmistir. Yapilan analizler sonucunda peynirlerin temel kimyasal kompozisyonu uzerinde olgunlasmanin etkisinin onemli oldugu tespit edilmistir. Orneklerin toplam kati madde ve toplam azot icerigi uzerinde haslama sicakligi ve haslama suresi etkili bulunurken yag ve kuru maddede tuz icerigi uzerinde haslama sicakliginin etkisinin onemli oldugu gorulmustur. Peynirlerin teksturel ozellikleri uzerinde olgunlasma zamani ve haslama sicakligi etkili bulunmustur. Ancak, sertlik ve esneklik ozellikleri uzerinde ise yalnizca haslama suresinin onemli oldugu tespit edilmistir. Ayrica, haslama uygulamalarinin peynirlerin mikroyapisal ozelliklerini gelistirdigi gorulmustur. Sonuc olarak, Urfa peynirlerinin kimyasal, dokusal ve mikroyapisal ozelliklerinde haslanma islemlerinin ve olgunlasmanin buyuk olcude etkili oldugu sonucuna ulasilmistir.

Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS+*) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS+* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.

Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of αs1-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of salting and ripening conditions. The effects of the use of various of lactobacilli (Lactobacillus casei, Lb. helveticus, Lb. delbrueckii ssp. bulgaricus and Lb. plantarum), salt concentrations (1, 2, 3, 4 and 5%), ripening times (1, 30, 60, 90 and 120 days) and temperatures (5, 10, 15 and 20 degrees C) were investigated. The experiments were designed to determine the optimal salt concentration, ripening times and temperatures for optimal proteolysis, the highest levels of ACE-inhibition and antioxidant activity. The highest level of proteolysis and ACE-inhibiting activity in the model cheese was observed when ripening temperatures were between 8 and 16 degrees C, salt concentration at 2.5-3.0% and with a ripening period of about 60 days. The use of each lactobacilli contributed to the proteolysis in different manner; for example, ACE-inhibiting activity and antioxidant activity in the model cheese.

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 +/- 0.4 and 1819.44 +/- 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.

International audience; Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological composition and proteolysis were monitored on ripened samples. The physicochemical characteristics showed that Bouhezza is acidic with a pH value of 3.95 and 2.36% for titratable acidity as lactic acid, 13.20% for protein and 12.74% for fat. At the end of ripening, Bouhezza was classified to be a ripened, soft and mid-fat cheese. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of Bouhezza samples showed low proteolysis after 30days of ripening. Microbiological results showed a high content of lactic acid bacteria (LAB), 8 to 9 log cfu/ g, an absence of pathogenic bacteria, and a low level of contamination flora. This makes the cheese a healthy product and of an acceptable hygienic quality. Four proteolytic lactic acid bacteria were identified by 16S ribosomal deoxyribonucleic acid (rDNA) sequencing: two strains of Enterococcus faecalis, one E. faecium, and one Lactobacillus paracasei ssp. paracasei. Reversed phase-high performance liquid chromatography (RP-HPLC) of the soluble fraction at pH 4.4 showed changes occurred during ripening. This work highlights, characterizes, and improves the knowledge of cheese Bouhezza made with raw goat's milk. This product is rich in nutrients, such as proteins and minerals, that are useful to the consumer.

Full Text Article, Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.

The objective of this work was to characterize the traditional cheese, Bouhezza made with raw goat’s milk. There were three cheese making performed; two at the laboratory scale (FH1, FH2) and one i...

The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log10 lower than the control group on day 0, respectively (P

The aim of this study was to investigate and compare the effects of purple basil methanolic extract and essential oil on serum lipid profiles in rats fed a high cholesterol diet. Feeding a high-cholesterol diet increased serum lipid profiles, leptin, hepatic triglyceride, cholesterol levels, malondialdehyde concentrations, fatty acid synthase (FAS), liver X receptors (LXRs), ATP-citrate lyase (ACLY), and sterol regulatory element-binding proteins (SREBP-1c) expression in the liver in rats. The extract and essential oil reduced serum triglycerides by 28.2%, 30.7%, and total cholesterol by 21.7% and 14.5%, respectively. The applications did not return the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities to their normal levels. Extract and fenofibrate administration decreased serum leptin levels by 17.5% and 27.5%, respectively. The extract reduced hepatic triglyceride by 16.4% and total cholesterol by 22.1%. Fenofibrate reduced the triglyceride and hepatic total cholesterol by 25.5% and 46.3%, respectively. The decrease in MDA levels was 34.6% in those treated with the extract, and less in those who were applied essential oil. Expression of fatty acid synthase (FAS), liver X receptors (LXRs), ATP-citrate lyase (ACLY), and sterol regulatory element-binding proteins (SREBP-1c) in the liver decreased by 20.9%, 15.4%, 20.7% and 16.9%, respectively, when the extract was administered. For those treated with essential oil, the decline was 9.9%, 13.6%, 10.2%, and 12.5%. It decreased by 38.1%, 56.8%, 21.7% and 40.8% in those administered fenofibrate. The ABTS and DPPH based antioxidant activities and total phenolic contents of the extract were 67.83%, 86.98% and 57.94 ± 0.39 mg Gallic acid equivalent (GAE), respectively. The results reveal that methanolic extract of purple basil may contain hypolipidemic and antioxidant substances and its protective effect on the liver.

There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.

This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea-polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty-five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white-brined cheese delayed the evolution of volatiles, which are related to the unique flavour of the cheese.

Volatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). Total concentration of VOC in FRC, TRI, RPF and INI were 23.24, 113.24, 15.29 and 28.48 mg kg −1 dry weight, respectively. VOC characteristics of RPF and FRC were similar compared to isot . The production method of TRI was noticed to be appropriate for enzymatic and/or thermally degradations of terpenoids, carotenoid, amino acids, lipid derivatives, and some Strecker degradations compounds. Heat induced or thermally generated by Maillard reactions or Strecker degradations were responsible for the diversity of INI due to heating and kepertme thermal process. The results show that the mild thermal process, suitable moisture content and time were critical parameters for the total amount and diverse patterns of VOC during production of pepper spice from capsicum anuum .

Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-e...

Bouhezza is an Algerian cheese, which is ripened in a goat-skin bag, called Chekoua. The aim of the study was to determine the protein profiles and aromatics, which contribute to sensory properties of Bouhezza cheese. The chemical composition, proteolysis, and volatile profile have been carried out in cheese made from raw goat milk. The results showed that, the dry matter ranged from 23.07 to 51.95%, the fat-in-dry matter ranged from 10.58 to 31.77%, and the protein ranged from 28.27 to 42.09%. Water-soluble and 12% trichloroacetic acid-soluble nitrogen fractions decreased at the beginning of the ripening process and then they increased until the end of ripening. The reverse phase-high-performance liquid chromatography peptide profiles of the cheese showed the modifications occurred during the ripening process. The volatile compounds showed a diversity of odorous components which contribute to give to the cheese its particular organoleptic. There were 109 compounds identified in Bouhezza cheese. C...

The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water‐soluble nitrogen (WSN), and trichloroacetic acid‐soluble nitrogen (TCA‐SN) were explored as well as the chemical compositions of samples during ripening. Also, RP‐HPLC of pH 4.6‐soluble, 70% ethanol‐insoluble (EtOH‐i), and urea‐PAGE of pH 4.6‐insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA‐SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. PRACTICAL APPLICATIONS: The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.

The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning., This study was supported by The Southeastern Anatolia Project Regional Development Administration, Republic of Turkey Ministry of Industry and Technology (Project: GAP-ISOT) and Harran University Scientific Research Institutions (HUBAK Project No: 14010). The authors thank the Experimental Station of the GAP Agricultural Research Institute for supplying the fresh peppers used in spice production.

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception.

The angiotensin-converting enzyme (ACE)-inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples showed almost similar peptide profiles as detected by RP-HPLC, but quantitative differences were observed during storage. The ACE-inhibitory activities of different lactic cultures did not exhibit a linear tendency during storage period. After 7 days of storage, there was a significant increase in ACE-inhibitory activity of the sample fermented with Lactobacillus helveticus. However, a kefir sample containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis exhibited a higher ACE-inhibitory activity (92.23%) compared to the other samples.

Summary In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three different concentrations (0.5%, 1.0% and 1.5%) to standardised (1.55% fat ratio) cow's milk. Plain yogurt (PF-free) was used for comparison. The addition of PF significantly affected total solid content, synaeresis, water-holding capacity, apparent viscosity and colour parameters (L*, a*, b*) of yogurt samples for all sampling time. The addition of PF caused a reduction in L* values (from 94.89 to 88.67), but caused an increase in a* (from −2.10 to +4.22) and b* (from 10.79 to 25.88) values. Yogurts with PF exhibited lower synaeresis and more viscous structure than PF-free sample during storage. SEM images showed that distinctive microstructure profile was present between samples with or without PF. More filamentous structures and denser network were observed in the SEM images and these increased with increasing level of PF. Yogurt containing 1.0% PF showed a higher storage (G′) (3687.87 at 21 day) and loss (G″) (543.10 at 21 day) moduli in comparison with other samples. In conclusion, the results revealed that PF improved the physical quality and contributed textural properties of half-fat yogurt.

Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90 °C for 5 min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90 °C, respectively. Acids and esters constituted the main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8% w/w of total volatiles, respectively). The colour ( L ∗ ) and meltability values decreased significantly during ripening. In conclusion, powerful correlations were observed between extents of the heat treatment and levels of residual coagulant activity, breakdown of proteins and formation of volatiles.

Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (-) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.

Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White cheese. Effect of different blends of these coagulants on microstructure and rheological properties of Iranian UF White cheese were studied during 90 days of ripening. The results showed that both microstructure and rheology of the cheeses were influenced by type and concentration of these coagulant blends due to their different proteolytic activities. Use of high concentrations of camel chymosin resulted in a more compact protein network and firmer structure in the cheeses. Increasing levels of camel chymosin in the coagulant blends increased the storage ( G′ ) and loss ( G″ ) moduli and decreased loss tangent (δ) in the cheeses. In conclusion, increasing levels of camel chymosin provided less protein breakdown and more solid-like viscoelastic structure in UF cheeses.

The effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase in total protein, ash and total nitrogen contents and water-soluble nitrogen concentrations when compared to black cumin-free (control) cheese. According to the results of the sensory analysis at 90 days of ripening, the general acceptability of samples was not found statistically different and cheese samples were scored with good marks (7–8 out of 9). Volatile compounds in the cheeses were identified by solid-phase microextraction combined with gas chromatography-mass spectrometry after 1, 30, 60, 90 and 180 days of ripening. A total of 94 volatiles were identified and these belong to different chemical groups such as alcohols (14), aldehydes (7), sulfur compounds (2), methyl ketones (8), esters (31), terpenes (12), carboxylic acid (10) and miscellaneous compounds (10). Esters, alcohols and terpenes were the most abundant classes of volatile components in Erzincan Tulum cheeses. In conclusion, the addition of black cumin positively contributed to the sensory scores and cheese proteolysis, and also enhanced the volatiles in cheese both qualitatively and quantitatively.

The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0–900 Ziraat. Eight individual phenolic compounds were determined by the HPLC-DAD method. Among these cherries, cvs. Bing, Durona di Cesena, and Lambert contained higher levels of total individual phenolic compounds than the other cultivars. Six anthocyanins were detected in cherries and cyanidin-3-O-rutinoside was principal and it was the highest level in cv. Bing. The major volatiles found were 1-hexanol, (E)-2-hexen-1-ol, benzylalcohol, hexenal, (E)-2-hexenal, and benzaldehyde. Sensory evaluation of the cherries showed that cvs. Belge, Bing, Dalbasti, and Summit have higher textural and flavor scores than others. It was concluded that the same compounds for phenolic or volatiles profiles of sweet cherries were similar in qualitative; however, quantitative differences were observed in these cultivars. Practical Application Sweet cherry is a commercial and nutritious fruit, which is consumed as table, juice, jam, or ingredients for cake. Turkey is a leader in its production in the world and it is increasing its popularity. A number of volatiles and bioactive compounds (phenolic compounds and anthocyanins) are present in sweet cherry and these contribute to health and diet for human. Flavor quality of sweet cherry is significantly influenced by the qualitative and quantitative characteristics of these compounds. Totally, 12 sweet cherry cultivars were studied and characterized for their volatile composition, phenolics, and sensory properties.

A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's milk. Use of adjunct culture was not significantly affected pH and gross chemical composition except for nitrogenous compounds; however, use of adjunct cultures in cheese manufacture showed a potential increase in ACE-inhibitory and antioxidant activity parallel to the increase in water-soluble nitrogenous compounds until the 60th day of ripening. The highest antioxidant and ACE-inhibitory activity was detected in cheese D (62.55%) and cheese B (51.95%), respectively. All cheese samples showed almost similar peptide profile; however, quantitative differences were observed. In conclusion, use of adjunct cultures in white-brined goat-milk cheese manufacturing contribute to increase in ACE-inhibitory activity and antioxidant activity.

Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty‐five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3‐Methyl‐1‐butanol, 2‐nonanol, methyl dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature. The biogenic amine content was found to be between 2.41 and 228.94 μg/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. PRACTICAL APPLICATIONS: Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geographical indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese‐making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature. Methyl ketones and alcohols were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent.

PubMedID: 26119429 Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese. © 2015 Proprietors of Journal of Dairy Research.

In the present study, the development of volatile flavor compounds in sheep’s milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200, and Enterococcus faecalis KLDSO.034 was investigated over 180 days. Three batches of cheese were made using above strains as follows: Cheese A (strains ATCC 19434+1B4+IMAU 50157); Cheese B (strains IMAU 60200+ATCC 19434+1B4); Cheese C (strains KLDSO.034+ IMAU 60200+ ATCC 19434+1B4+ IMAU 50157). The fourth batch was produced from raw sheep’s milk as control (Cheese D). The volatile compounds were identified using a gas chromatography/mass spectrometry system combined with solid-phase microextraction. In total, 70 volatile compounds were recovered from the cheeses including 10 alcohols (mainly ethanol, 2-methyl-1-propanol, 3-methyl-1-propanol), 20 aldehydes and ketones (mainly 2-pentanone, 2-heptanone), 11 e...

Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety grown in Arapgir (Malatya, Turkey) and the effect of maceration time (5, 10, and 15 d) on free and bound aroma compounds and sensory properties. Three maceration times were applied in durations of 5, 10, and 15 d. Free and glycosidically bound aroma compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) in Karaoglan wines, and the effect of different maceration times on aroma composition were evaluated. Results indicate that extended maceration time significantly influenced the aroma composition of wines both qualitatively and quantitatively. A total of 59 free and 22 bound aroma compounds were identified in the final wines. The maximum of free aroma content was achieved with 5 d of maceration, while 15 d of maceration gave the highest amount of glycosidically bound aroma compounds. From sensorial point of view, the wine produced with 10 d of maceration had the best panel score compared to wines with 5 and 15 d of maceration. This is the first study referring to the composition of aroma compounds of red wines made from cv. Karaoglan. It was concluded that this cultivar resulted in a good quality wine in terms of bound and free aroma compounds. This information of vinification practices that influence the chemical properties of wine is useful for grape growers and winemakers.

Brined cheeses are mainly produced in countries bordering the Mediterranean Sea and in the Balkan countries. A brief summary is provided, explaining the necessity of brine immersion for these cheese varieties and the mechanisms of brining, production methodology, chemical and microbiological composition, proteolysis, and volatiles are discussed with references to the latest published papers or other sources. Some of the best-known cheese varieties in the brined group are Beyaz peynir, Domiati, Feta, and Halloumi–type cheeses, and the other groups, of less well-known varieties, are also discussed based on data available in the literature. In this chapter, all types of cheese are described and discussed in alphabetical order.

The thermal inactivation behaviour of calf rennet and Rhizomucor miehei protease and the effects of different concentrations of these enzymes on chemical composition, proteolysis, microstructure, hardness and meltability of Malatya cheese were studied. Thermal stability and inactivation behaviour of the two enzymes were different and influenced the level of proteolysis during ripening and the meltability of the cheeses. This influence depended not only on the type of coagulant, but also on its concentration. Salt and protein contents and pH of the cheeses were influenced by the type and concentration of the coagulant enzyme. Only small effects on the microstructure of the cheeses were visualised, also related to the type and concentration of coagulant enzyme. Hardness of the cheeses was influenced by the type and concentration of the coagulant as well. In conclusion, the microbial coagulant provided a higher level of thermal stability, proteolysis and meltability values than calf rennet.

The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three batches of cheese were produced: cheese A was inoculated with only cheese starter culture (Lactococcus lactis subsp. lactis plus Lactococcus lactis subsp. cremoris), cheese B was inoculated with cheese starter culture plus Lactobacillus helveticus and cheese C was inoculated with cheese starter culture plus Lactobacillus casei. Cheeses were ripened at 6 or 12 °C and analyzed at 30-day intervals up to 120 days of ripening. The use of adjunct culture and ripening temperature significantly influenced the pH and proteolysis of cheeses (P < 0.05). Acids, ketones and alcohols were found at high levels in all three cheeses. Volatiles were significantly influenced by the use of the adjunct cultures, ageing and to some extent ripening temperature (P < 0.05). Textural parameters of the cheeses were significantly affected by the adjunct culture during ripening (P < 0.05). The sensory scores of the cheese samples decreased during the ripening period. An age-related bitterness was detected by the panellists in 90 or 120-day-old cheeses with added adjunct cultures. In conclusion, the use of adjunct culture and ripening at 12 °C enhanced the volatile composition and changed the texture profiles of the cheeses.

Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat-in-dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water-soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA-SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.

Four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter-free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould-ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P. roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1–2 log cfu/g towards the end of ripening.