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Bu derleme makalede gıda atıkları ve/veya yan ürünlerinden gıda bileşenlerinin özütlenerek geri kazanımının ardından püskürtmeli ve dondurarak kurutma yöntemleri ile toz formda ürün üretimine yönelik çalışmalar ele alınmıştır. Gıda atıklarından özütlenen fenolik maddeler, vitaminler, renk maddeleri, aroma maddeleri, proteinler ve lifler gibi bileşiklerin hem dış etkenlere karşı dayanımlarını artırmak hem de gıda formülasyonlarında kullanımını kolaylaştırmak için özütler kurutularak toz forma dönüştürülmektedir. Püskürtmeli ve dondurarak kurutucu sistem bileşenlerinin, çalışma prensiplerinin ve işlemlerde etkili faktörlerin de değerlendirildiği bu makalede özellikle son yıllarda gerçekleştirilen, her iki yöntemin bir arada kullanıldığı ve karşılaştırıldığı çalışmalar ele alınmıştır. Püskürtmeli kurutma ve dondurarak kurutma işlemlerinin ve kurutma yardımcı maddelerinin elde edilen toz ürünlerin verim, higroskopisite, nem içeriği, yapışkanlık, renk, çözünürlük, camsı geçiş sıcaklığı, yığın yoğunluğu, mikroyapı, elektron mikroskobu altındaki görünüm, antioksidan kapasite, antosiyanin ve toplam karotenoit içeriği gibi özellikleri üzerinde etkili oldukları anlaşılmaktadır. more...

Chokeberry (aronia) fruit is a rich source of bioactive compounds with various health benefits. However, it has a limited shelf life and a firm (tight) structure that makes it difficult for moisture transfer during drying. Therefore, the aim of the study is to investigate the effects of high-power ultrasound pretreatment (550 W, 30 min) and air drying temperature (65, 70 and 75 °C) on the drying rate and bioactive compounds of chokeberry fruit. Accordingly, chokeberries were dried directly or after ultrasound pretreatment, and the retention rate of bioactive properties more...

The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining more...

Cereal-based foods have been essential elements in nutrition throughout history. Recently, there has been an increasing interest in the application of innovative strategies to improve technological and nutritional properties of dough-based cereal products. Literature studies indicate that the integration of vacuum technology into baking and noodle industry can significantly enhance the quality and feasibility of final products. The vacuum has direct impact on gluten network, gas distribution and interaction of components in food matrix, especially due to aerated structure of dough systems. In this respect, this review for the first time presents a comprehensive evaluation regarding to use of vacuum technology in processing steps (i.e., mixing, baking, and cooling) of dough-based products in light of recent studies. The implementation of vacuum in the processes provide desired impacts on productivity and profitability for manufacturing industries. Vacuum application provides many advantages including improved product quality, nutritive value, extended shelf life, and reduced energy consumption. more...

High demands for plant-based proteins have led food technologists to search for new and alternative sources. This review presents and discusses recent developments in the recovery of protei...

Türkiye, sahip olduğu özel ekolojik koşullar sayesinde farklı türlerde incir zenginliğine sahip ve aynı zamanda kurutmalık ve sofralık incir yetiştiriciliğinde ve ticaretinde dünyada lider konumdadır. Özellikle kurutmaya en uygun olan Sarılop çeşidi incir, ülkemizde toplam incir üretiminin %90’ından fazlasına karşılık gelen önemli bir ihracat ürünüdür. Kuru incir üretiminde gözlenen kalite problemleri yetiştiricilik, hasat, kurutma, işleme ve depolama süreçlerinin hepsinden ileri gelebilmektedir. Bu yüzden, kuru incir üretiminde bahçeden itibaren işlenip ambalajlanana kadar birçok zirai ve teknolojik önlem alınmaktadır. Kuru incirde önemli bir gıda güvenliği problemi olan aflatoksin bulunma riski bu konuda çok sayıda çalışma yapılmasını sağlamıştır. Gıda endüstrisi, kaliteli kuru incir üretiminin sağlanması amacıyla alternatif yöntemler geliştirmekte ve bu yöntemlerin işletmelerde kullanılabilirliği test edilmektedir. Kuru incir işlemede metil bromitin yerine kullanılabilecek fümigasyon tekniklerin aranması, yeni analiz yöntemlerinin geliştirilmesi ve kuru incir işleme hattında bilgisayar - algoritma tabanlı görüntüleme tekniklerinin kullanımı söz konusu yeni teknolojilerden bazılarıdır. Bu derleme kapsamında, güncel çalışmalar takip edilerek kuru incir üretimi, kalite problemleri ve kuru incir işlemede geliştirilen yenilikçi yöntemler hakkında bilgi verilmiştir. more...

Red beet is themost important source of betanin, a natural colorant commonly used in the foodindustry. The firstproduction step for this food colorant presented in concentrated or powder formis the production of red beet juice. The aim of this study is to determine theeffect of enzyme pre-treatment prior to pressing step in the production ofhigh-yield red beet juice and, that of pH, temperature, enzyme ratio andprocessing time. In this context, the effect of enzyme addition (Pectinex UltraSP-L) were evaluated at different pH values (2.5-5.0) and temperature (30-60°C); and in the second step, the effects of the enzyme ratio and processingtime were determined using the response surface methodology (RSM). Enzyme pre-treatment increasedpress yield by 17%. Under the optimum conditions which are 3.0 pH value, 50 °Ctemperature, 75.8 polygalacturonase unit (PGB)/g enzyme ratio and 48 minprocessing time, the fruit juice yield was 34.7%, the betanin content was 106.0mg/100 g, the total phenolic content was 245.2 mg GAE/100 g and the antioxidantcapacity was determined as 47.0 µmol TE/100 g., Kırmızı pancar, gıda endüstrisinde yaygın olarakkullanılan doğal renk maddesi olan betaninin en önemli kaynağıdır. Konsantre yada toz formda arz edilen bu gıda renklendiricisi için ilk üretim basamağıkırmızı pancar suyu üretimidir. Bu çalışmanın amacı, yüksek verimliliktekırmızı pancar suyu eldesinde presleme öncesi enzim ön uygulamasının ve buişlemde ortam pH değeri, sıcaklığı, enzim oranı ve sürenin etkilerininbelirlenmesidir. Bu kapsamda, ilk aşamada farklı pH (2.5-5.0) ve sıcaklık(30-60 °C) değerlerinde enzim ilavesinin (Pectinex Ultra SP-L) etkilerideğerlendirilmiş; ikinci aşamada enzim oranı ve işlem süresinin etkileri yanıtyüzey yöntemi (RSM) kullanılarak belirlenmiştir. Enzim ön uygulaması sonrasındapres veriminin %17 arttığı bulunmuştur. Optimum koşullar olan 3.0 pH değeri, 50°C sıcaklık, 75.8 poligalakturonaz birimi (PGB)/g enzim oranı ve 48 dk.’lıkişlem süresi sonunda meyve suyu verimi %34.7, betanin miktarı 106.0 mg/100 g,toplam fenolik madde miktarı 245.2 mg GAE/100 g, antioksidan kapasite değeriise 47.0 µmol TE/100 g olarak belirlenmiştir. more...

Microbial contaminations and related issues are causing serious economic losses to the global trade of dried figs. A significant amount of dried figs are rejected at the customs gates after legally required analyses, which in turn brings several problems covering the destruction of foods, environmental hazards, and food safety issues. in the present study, Escherichia coli, Bacillus cereus, and Penicillium expansum inoculated (10(7) CFU/g) dried figs (Ficus carica cv. Sarilop) were subjected to sanitation treatments using ultrasound application (US; 100-600 W), peroxyacetic acid (PAA; 40-200 mg/L) and sodium chloride (NaCl; 4-12%); separately and/or in combinations using a central composite design by response surface methodology. in case of combined (dual/triple) treatments, the optimum process conditions were [US: 527 W, PAA: 148 mg/L], [US: 527 W, NaCl: 11.0%], [PAA: 108 mg/L, NaCl: 10.6%], [US: 203 W, PAA: 89 mg/L, NaCl: 10.4%]. Microbial decontamination by combined US and PAA showed 3.35, 0.93, and 0.90 log CFU/g while the US, PAA, and NaCl combination showed 3.09, 0.82, and 0.98 log CFU/g for E. coli, B. cereus, and P. expansum, respectively. The triple combination was found better for microbial decontamination as it consumed less US power in addition to less comparative concentrations of PAA and NaCl., Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [218O151], This study was financially supported by The Scientific and Technological Research Council of Turkey (TUBITAK; Grant number: 218O151). The authors also acknowledge Dr. Cisem Bulut Albayrak for her kindest supports. more...

Dried fig (Ficus carica L. cv. Sarilop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels. more...

Stevia (Stevia rebaudiana Bertoni) has gained great interests due to its non-caloric and health related properties with its steviol glycosides and phytochemical constituents. Currently, it is being utilized as a natural sweetener in many food formulations such as soft drinks, jams, dairy products, chocolates, etc. Green extraction techniques using non-hazardous solvents and yield-enhancing strategies have been subject matters of various disciplines such as food technology, chemistry and pharmacology. Stevia powders are industrially produced by aqueous-extraction with further purification and drying steps. There has been no any report handling combined microwave and enzyme assisted technique on the extraction of steviol glycosides and antioxidant compounds to date. The objective of this study was to determine optimum processing parameters of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds by investigating the effects of independent variables. The plant was collected from a stevia garden and its leaves were detached from flower part, dried and milled into powder form before commencement of the treatments. Operations were performed using a microwave extraction system equipped with a digital control system for irradiation time, temperature and microwave power. Viscozyme L which is a widely used cellulolytic enzyme cocktail was used in this study. The effects of enzyme concentration (1.2 - 60 FBG unit g-1), temperature (25-60?C) and time (1 - 20 min) were evaluated using a five-level rotatable central composite design by response surface methodology (RSM). The validities of models were assessed by ANOVA outputs which were determination coefficient (R2), lack of fit and Fisher's test value (F-value). The maximized yields of stevioside, rebaudioside A and total phenolic compounds were determined as 62.5, 25.6 and 20.7 mg g-1, respectively at optimum processing conditions which were estimated as 10.9 FBG unit g-1, 53?C and 16 min. more...

This study aimed to produce protein hydrolysates from sesame bran using ultrasound-assisted enzymatic extraction followed by spray-drying (SD) and freeze-drying (FD) techniques. Spray drying parameters highly influenced powder yield (22.8–70.5%), protein yield (23.0–70.4%), drying time (41–149 min) and aw value (0.196–0.288). Therefore, the impacts of SD and FD were assessed after an optimization study. Drying techniques significantly affected amino acid, mineral and lignan compositions as well as proximate powder properties. FD revealed significantly improved wettability (2.3 s) and dispersibility (98.6%) values with higher foaming capacity (35%). Protein powders produced by FD had considerably lower bulk and tapped densities which are important parameters for processing and transportation. On the other hand, SD provided higher water holding capacity (0.94 g H2O/g protein) and better color properties (L*: 71.4). The newly developed protein powder as a functional ingredient could offer sustainable options to food industry and may open up new opportunities to be used in various food formulations. more...

Agro-industrial by-products containing considerable amounts of protein (10-50%) such as soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with annual disposal rate of 800 million tons in the world. More recently, plant by-products rich in protein content have been studied under various prisms that include recovery techniques, peptide production methods, determination of technological benefits and functional properties, and their applications in foods. The researches in bioactive peptides provide evidence over the techno-functional properties and the health benefits are highly dependent upon their amino acid sequences, molecular weights, conformations and surface properties. Research findings compared bioactive properties of the obtained peptides with respect to their amino acid sequences and also reported that hydrophobic/hydrophilic properties have direct effect on both functional and health effects. In addition, the resultant properties of the peptides could be affected by the conducted extraction method (alkaline, enzymatic, ultrasound assisted, microwave assisted, etc.), extraction solvent, precipitation and purification techniques and even by the final drying process (spray, freeze, vacuum, etc.) which may alter molecular weights, conformations and surface properties. Latest studies have investigated solubility, emulsifying, foaming, water/oil holding capacity and surface properties and also antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory and opioid activities of bioactive peptides obtained from plant by-products. Moreover, the application of the bioactive peptides into different food formulations has been a recent trend of functional food development. These bioactive peptides' bitter taste and toxicity are possible challenges in some cases that need to be resolved before their wider utilization. more...