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The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200–300 g/L), propolis extract (48–72 mg/100 mL) and infusion time (30–40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h°) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.

St. John's Wort (Hypericum perforatum L.) flowers with 25 g weight and 2.92 moisture on dry basis were dried in microwave oven using 1000, 850, 750, 650, 500, 350, 160 and 90 W microwave output powers and natural drying as a control, until the moisture fell down to 0.07 on dry basis. Drying processes were completed between 2 and 36 min depending on the microwave powers. The values measured were compared with the obtained data using Page's semi-empirical equations. By increasing the microwave output powers, the effective moisture diffusivity values ranged from 2.70 10-09m2s-1 to 1.54 10-10 m2 s-1. Energy consumption remained constant within the power range of 1000-650 W, whereas 500 and 90 W resulted in significant increase in energy consumption. Mean hypericin content values between natural drying and microwave drying with different microwave power varied between 0.241-0.280 %. Maximum hypericin content was observed natural drying (0.280 %), microwave drying of 850 W (0.278 %) and 750 W (0.277 %). The best quality in terms of hypericin content (0.278 %) was obtained in the drying period with 850 W. Microwave power of 850 W for 150 s which were produced the least energy consumption was only 0.06 kWh.

Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains),Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol extracts were 150-950 mg/mL and 750-950 mg/mL, respectively. MFC values for methanol extracts were determined between 300 and 1200 mg/mL for fresh oregano and between 750 and 1100 mg/mL for dried oregano. The EOs of fresh and dried oregano totally inhibited test fungi. EOs produced the lowest MIC and MFC values: 8.5 mg/mL and 9.0 mg/mL, respec- tively (P < 0.005). The highest extract activity was exhibited by fresh oregano against A. alternata (24 mm) followed by P. roqueforti (20 mm). The greatest total antifungal effect was observed from methanol extracts. The chemical composition of fresh oregano EO and extracts was examined using gas chromatography-mass spectrometry (GC-MS). Over 80 volatiles were detected, of which 42 were positively identified by matching both MS fragmentation