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During the production of olive oil two types of waste are generated: wastewater and olive pomace. Since these wastes have high biochemical and chemical oxygen needs, they have harmful effects on the environment. However, in addition to these damages, many bioactive compounds in olive are transferred to wastewater and pomace during oil processing. Hydroxytyrosol, tyrosol and oleuropein are bioactive components that are dominantly found in both olive oil wastewater and pomace, and these compounds have many bioactivities that positively affect human health. As a result of scientific studies, it has been proven that hydroxytyrosol, tyrosol and oleuropein compounds exhibit various bioactivities such as antioxidant activity, anti-inflammatory effect, cardioprotective effect, neuroprotective effect, chemoprevention properties, antidiabetic effect, antimicrobial and antiviral effect. These wastes are recycled in various sectors such as food, cosmetics and pharmaceuticals due to the bioactive components they contain. It has been reported by scientific studies that wastewater and pomace contain phenolic compounds, pectic polysaccharides and fibers. These can be used as natural preservatives, antioxidants, food enrichers, packaging materials in the food industry. In this review, the production methods, chemical and biological properties of olive oil wastewater and pomace and studies investigating the use potential of these wastes in the food sector are compiled.

Tüm memeli sütlerinde farklı miktarlarda bulunan insülin benzeri büyüme faktörü (IGF-1) yenidoğan için büyüme gen sinyalizasyon sisteminin başlıca düzenleyicisidir. Önemli bir anabolik hormon olan IGF-1’in temel biyolojik fonksiyonları hücre metabolizmasının düzenlenmesi, büyüme, hücre çoğalması ve programlı hücre ölümüdür. Serumdaki IGF-1’in seviyesi ile insan sağlığı üzerine olumlu ve olumsuz etkilerini veya hastalık risklerini ortaya koyan çalışmalar bulunmaktadır. Serum IGF-1 seviyesindeki azalma, kalp-damar hastalıkları, kalp otofaji, hipertansiyon, sarkopeni, sinir sistemi hastalıkları ve tip 2 diyabet riskleri ile ilişkilendirilirken, yüksek IGF-1 miktarı prostat, menopoz öncesi meme ve kolerektal kanserlerle ve yaşam süresinin kısalmasıyla bağlantılı bulunmaktadır. IGF-1’in Alzheimer, demans, Parkinson hastalıklarından koruyucu etkisi olduğu bilinmektedir. Sistematik derlemeler ve meta analiz çalışmaları incelendiğinde, süt tüketiminin IGF-1 seviyesi ve sağlık üzerine etkileri ile ilgili daha tutarlı sonuçlar elde etmek için daha fazla çalışmaya ihtiyaç olduğu anlaşılmaktadır. Ayrıca sütteki IGF-1’in miktar olarak ve moleküler düzeyde, süte uygulanan ısısal olan veya olmayan işlemlerden ve sindirimden nasıl etkilendiğine dair çalışmalar yetersizdir., Insulin-like growth factor (IGF-1), present in varying amounts in all mammalian milks, is a major regulator of the growth gene signaling system in the newborn. The main biological functions of IGF-1, an important anabolic hormone, are the regulation of cell metabolism, growth, cell proliferation, and programmed cell death (apoptosis). There are studies that reveal positive and negative effects or disease risks on human health with the level of IGF-1 in serum. A low level of serum IGF-1 is associated with the risk of cardiovascular diseases, cardiac autophagy, hypertension, sarcopenia, nervous system diseases, and type 2 diabetes, while a high IGF-1 level is associated with prostate, premenopausal breast, and colorectal cancers and short life expectancy. IGF-1 is known to have a protective effect against Alzheimer's, dementia, and Parkinson's disease. When systematic reviews and meta-analysis studies are examined, it is clear that more studies are needed to obtain more consistent results regarding IGF-1 levels and the health effects of milk consumption. In addition, there are insufficient studies on how IGF-1 in milk is affected by milk processing and digestion, in terms of quantity and molecular level.

Artan dünya nüfusu göz önüne alındığında, protein kaynaklarının yeterli olamayacağının bilincinde olan araştırmacılar yeni protein kaynaklarına odaklanmışlardır. Bu nedenle yenilebilir böceklerin gıdada doğrudan veya bir bileşen olarak kullanılabilme potansiyeli ilgi görmeye başlamıştır. Yenilebilir böcekler Afrika, Asya ve Güney Amerika‘da uzun yıllardır geleneksel gıda olarak tüketilmektedir. Ancak özellikle Avrupa ülkelerinde, tüketiciler böceklerin gıda olarak tüketilmesine karşı olumsuz tutum sergilemektedir. Yenilebilir böcekler, geleneksel hayvansal protein kaynaklarına kıyasla daha az olumsuz çevresel etkiye sahip gıda kaynaklarıdır. Yetişme alanı, su, enerji ve yem gibi kaynakları daha az tüketmelerinin yanı sıra düşük sera gazı üretimleri ekolojik sistemin sürdürülebilir özellikleri açısından önemlidir. Yenilebilir böcekler kaliteli protein, zorunlu amino asitler, yağ asitleri, mineral ve vitaminlerin kaynağı olarak alternatif gıda kaynağı olarak kabul edilmektedir. Besleyici özellikleri üzerine yapılan çalışmalar hem küresel gıda talebinin karşılanması hem de malnütrisyonun önlenmesinde çözüm olabileceğini göstermektedir. Bu derlemede, yenilebilir böcekler besleyici özellikleri açısından değerlendirilmiştir.

In this study, it was aimed to prepare and characterize double (W1/O/W2) emulsions for encapsulation of ferric chloride within the internal aqueous phase (W1). The primary (W1/O) emulsion to be used in double emulsion was examined for oxidative stability and whey protein isolate was found effective in improving oxidation stability. The double emulsions were prepared with different primary emulsion:external water phase (W1/O:W2) ratios as 40:60, 30:70 and 20:80; the emulsions were characterized in terms of droplet size, encapsulation efficiency, rheology, creaming stability and in vitro iron bioaccessibility. The emulsion with 40:60 ratio had the highest viscosity and encapsulation efficiency whereas it had the lowest creaming index and droplet size. It was also obtained that iron bioaccessibility increased as the ratio of W2 phase increased and the double emulsion with 20:80 ratio showed the highest bioaccessibility (52.97 ± 0.89%). This study may enable the use of double emulsion encapsulation in the enrichment of food products with iron. © 2019 Elsevier Ltd, 114O209, The authors gratefully acknowledge the financial support provided by TUBITAK (Project no: 114O209 ).

Günümüzde beslenmenin genel sağlığın korunmasındakiönemi, medya araçları ile toplumun her kesimine ulaşacak şekilde popüler birnoktaya gelmiştir. Obezite, tip-2 diyabet, damar sertliği (ateroskleroz) gibikronik rahatsızlıkların oluşumunun engellenmesi, kilo korunumunun sağlanmasıgibi gerekçeler ile sağlıklı beslenme arayışının bir yönünü de sağlıklıatıştırmalıklar oluşturmaktadır. Atıştırmalıklar her toplumun beslenmesindeönemli bir yer tutmaktadır. Fakat gıda endüstrisi tarafından üretilenatıştırmalık reçetelerinin büyük bir kısmı, yüksek enerji ve düşük besin öğesiiçerikleri nedeniyle optimum beslenmeye katkıları olmadığı yönündedeğerlendirilmektedir. Dolayısıyla üretilmekte olan bu atıştırmalıklarda,reçetelerin yeniden düzenlenmesi bir gereklilik olarak ortaya çıkmıştır. Buderlemede öncelikle optimum beslenme yaklaşımı ve beslenme rehberleri, çocuk veergen beslenmesi, sporcu beslenmesi genel hatlarıyla anlatılmış ve atıştırmalıkgıdaların ilgili beslenme şekillerinde yaratmakta olduğu olumsuz etkivurgulanmıştır. Daha sonra atıştırma eyleminin tarihi ve atıştırmalık kültürüanlatılmış, ülkemizde ve dünyada satışa sunulan atıştırmalıklar alanındayapılan düzenlemeler ile sağlıklı atıştırmalıklar alanında yapılan akademikçalışmalar incelenmiştir., Snacks have an important placetowards nutrition of every society. However, most recipes of the snacks in thefood industry create excessive calorie amount and unbalanced nutrientcomposition. Recently, importance of nutrition for general protective effectson health such as reducing risk of obesity, type-2 diabetes, atherosclerosisand helping to keep ideal body weight is quite popular to reach every part ofthe society. Healthy snacks are just another point of healthy nutrition forconsumers. In this review, optimum nutrition approach and dietary guidelines,children and adolescence nutrition and sports nutrition expressed in generaland the negative effect of snacks on related nutrition types were emphasized,first. After that, the culture of snacking, regulations on snacks and studieson healthy snack development were investigated.

This article belongs to the Special Issue Phytochemicals in Food and Health., Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials. This variability could be caused at two levels, one at the bioavailability level and the other at the effect and mechanisms of action. In this context, we have thoroughly reviewed the scientific literature on anthocyanins variability caused by variation in bioavailability. Based on the literature reviewed, we have concluded that the variability in anthocyanins bioavailability might be produced by the lack of homogeneity introduced at three different levels: food matrix and food processing, enzymes involved in anthocyanin metabolism and transport, and anthocyanin metabolizing gut microbiota. However, it should be noted that the literature on anthocyanins bioavailability considering inter or intra-individual variability is still very scarce, which makes it difficult to reach any firm conclusion on the main metabolizing enzymes or bacteria that would be responsible for the variability in anthocyanin bioavailability., The authors thank the financial support of the COST Action FA1403—POSITIVe “Interindividual variation in response to consumption of plant food bioactives and determinants involved” supported by COST (European Cooperation in Science and Technology, http://www.cost.eu/) to conduct a short-term scientific mission (STSM) to M.E.E. at ICTAN-CSIC (S.d.P.-T.) during which most of the data collection was performed.

In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on α-amylase and α-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.

In this study, it was aimed to formulate primary (W1/O) and double (W1/O/W2) emulsions in order to increase the perception salt placed in the external aqueous phase of the double emulsion when the amount of salt is the same in double emulsion and the control (oil-in-water emulsion). Emulsifier concentration, aqueous phase composition and water: oil ratios were investigated to obtain a stable primary emulsion. Then, with these results, double emulsions were designed at external water phase ratios (W1/O: W2), 40:60, 35:65 and 30:70 by weight. Characterization of double emulsions was evaluated by particle size; rheology and optical microscopy were analyzed. The digestion behaviors of compositions (oil and protein) of emulsions were studied by in vitro lipid and protein hydrolyzes to discuss in relation the compositional effects of emulsions on the kinetics and degrees of hydrolysis. Results showed that W1/O: W2 ratio affected the droplet size, viscosity of emulsions but no effect was determined on lipid hydrolysis. At a ratio of 40:60, viscosity was found highest, whereas droplet size was lowest. Saltiness perception of double emulsion was evaluated using directional triangle test and the double emulsion containing the same salt amount with the control (oil-in-water as control) was found significantly different (p

5th International Conference on Foodomics - From Data to Knowledge -- JAN 10-12, 2018 -- Cesena, ITALY, WOS: 000456758800042, PubMed ID: 30599953, In this work, the effects of maturation time and simulated gastrointestinal digestion on the molecular and peptide profiles of "Bresaola Valtellina" were assessed through the foodomics approach, in this case food proteomics and peptidomics combined to other analytical and biological assays, aiming at depicting a holistic food quality. Human digestion of this Italian cured meat product was simulated using an in vitro static protocol and the degree of proteolysis and the in vitro bioactivity of the soluble free compounds in the digestates were evaluated by biochemical assays, e.g. SDS-PAGE, size exclusion HPLC, HPLC/MS, 1H NMR, enzymatic and antioxidant activities. The obtained results demonstrated that in vitro gastrointestinal digestion contributed to a considerable release of myofibrillar proteins by the muscle tissue. Data from SDS-PAGE, peptidomic and size exclusion HPLC assays showed that the in vitro digestion largely degraded proteins of muscle tissue to peptides smaller than 250 Da. The released peptides were likely responsible for the inhibitory activity on amylolytic enzymes and for the antioxidant properties elicited by the gastric digestates of Bresaola. Overall, the results demonstrated the negligible role of ripening in making meat proteins more bioaccessible, whereas they confirmed the highly in vitro digestibility of meat proteins from Bresaola. This study represents a new approach merging proteomics and foodomics to evaluate the effect of ripening and in vitro digestion on the bioactivity and bioaccessibility of proteins and peptides of meat products., COST actionEuropean Cooperation in Science and Technology (COST) [FA1005 INFOGEST], The authors participate in the COST action FA1005 INFOGEST (http://www.cost-INFOGEST.eu/).

EgeUn###, beta-Carotene intake and tissue/blood concentrations have been associated with reduced incidence of several chronic diseases. Further bioactive carotenoid-metabolites can modulate the expression of specific genes mainly via the nuclear hormone receptors: retinoic acid receptor- and retinoid X receptor-mediated signalling. To better understand the metabolic conversion of beta-carotene, inter-individual differences regarding beta-carotene bioavailability and bioactivity are key steps that determine its further metabolism and bioactivation and mediated signalling. Major carotenoid metabolites, the retinoids, can be stored as esters or further oxidised and excreted via phase 2 metabolism pathways. In this review, we aim to highlight the major critical control points that determine the fate of beta-carotene in the human body, with a special emphasis on beta-carotene oxygenase 1. The hypothesis that higher dietary beta-carotene intake and serum level results in higher beta-carotene-mediated signalling is partly questioned. Alternative autoregulatory mechanisms in beta-carotene / retinoid-mediated signalling are highlighted to better predict and optimise nutritional strategies involving beta-carotene-related health beneficial mediated effects., Nutr Soc, Scottish Sect, EU-COST action POSITIVE [FA 1403]; EU-COST action EUROCAROTEN [CA 15136], The insights from EU-COST action POSITIVE (FA 1403) and EUROCAROTEN (CA 15136) are much appreciated.

In this study, the aim was to determine the bioaccessibilities of carnosic acid in sage and rosemary and in vitro inhibitory effects of these samples on lipid and starch digestive enzymes by evaluating the lipase, α-amylase and α-glucosidase enzyme inhibition activities. The content of carnosic acid in rosemary (18.72 ± 0.33 mg/g) was found to be higher than that content of that in sage (3.76 ± 0.13 mg/g) (p 0.05). The carnosic acid bioaccessibilities were found as 45.10 ± 1.88% and 38.32 ± 0.21% in sage and rosemary, respectively. The tested sage and rosemary showed inhibitory activity against α-glucosidase (Concentration of inhibitor required to produce a 50% inhibition of the initial rate of reaction - IC

The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited α-glucosidase and α-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.

This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial-NoDerivs Licence.-- et al., Various secondary plant metabolites or phytochemicals, including polyphenols and carotenoids, have been associated with a variety of health benefits, such as reduced incidence of type 2 diabetes, cardiovascular diseases, and several types of cancer, most likely due to their involvement in ameliorating inflammation and oxidative stress. However, discrepancies exist between their putative effects when comparing observational and intervention studies, especially when using pure compounds. These discrepancies may in part be explained by differences in intake levels and their bioavailability. Prior to exerting their bioactivity, these compounds must be made bioavailable, and considerable differences may arise due to their matrix release, changes during digestion, uptake, metabolism, and biodistribution, even before considering dose- and host-related factors. Though many insights have been gained on factors affecting secondary plant metabolite bioavailability, many gaps still exist in our knowledge. In this position paper, we highlight several major gaps in our understanding of phytochemical bioavailability, including effects of food processing, changes during digestion, involvement of cellular transporters in influx/efflux through the gastrointestinal epithelium, changes during colonic fermentation, and their phase I and phase II metabolism following absorption., The EU-COST FA 1005 Infogest action is greatly acknowledged for providing funding for travel and meetings and allowing for open access.

The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205 +/- 53 mg CAE/100 g and 61 +/- 9 mg CAE/100 g, respectively. The antioxidant capacity of corm was determined as 452 +/- 72 mM TEAC/100 g and 244 +/- 73 mM TEAC/100 g, by the scavenging activity against ABTS and DPPH radicals, respectively. The free glucose content of corms was less than 1%, whereas the 60% of dry matter was composed of starch. According to the results, the taro corms' starch was highly digestible and higher than the 50% of the starch was composed of rapidly digestible starch (RDS) fractions. The estimated glycemic index (eGI) of taro corm was 63.1 +/- 2.5, indicating taro corm as a medium GI food and a good dietary carbohydrate alternative especially for diabetic people. (C) 2014 Elsevier Ltd. All rights reserved.

Cauliflower ( Brassica oleraceae L. var. Botrytis ) is a good source of bioactive compounds, such as glucosinolates, phenolic compounds and vitamins. In this study, the effects of some processes ( i.e. boiling, steaming) on the sinigrin bioaccessibility as a major glucosinolate found in cruciferous vegetables after in vitro digestion, also in vitro antimutagenic activities, total phenols and total antioxidant capacities of cauliflower were determined. The sinigrin content was reduced by approximately 9.6% and 29.1% in steamed and boiled cauliflower ( p > 0.05), respectively. After in vitro simulated digestion, sinigrin content was decreased by 26.4% in raw samples, increased by 29.5% and 114.7% in steamed and boiled samples, respectively. In all samples, mutagenic effect to Salmonella typhimurium TA 100 was not seen. When samples were steamed, phenol content was increased by 14.83%. After boiling total phenol content of cauliflower was decreased by 1.8%. Total antioxidant capacities (TAC) measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3 ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods were increased by 47% and 39%, respectively ( p p > 0.05). TAC in raw sample of cauliflower, which was investigated in phosphomolybdenum assays, was determined as 18.7 mg ascorbic acid equivalents (AAE)/100 g. In all cases, the highest antioxidant activity was determined in the steamed samples, while the lowest antioxidant activity was in boiled samples.

Anthocyanins, water soluble polyphenols, have been associated with several beneficial health effects. The aim of this study was to determine how the baking process and food matrix affect anthocyanin stability and bioaccessibility in bakery products in order to develop functional foods. Three well known regularly consumed bakery products (buns, breadsticks and biscuits) were enriched with anthocyanin (AC) isolated from grape skin alone or in combination with docosahexaenoic acid (AC + DHA) to reveal knowledge on AC as active ingredients in real food systems rather than pure compounds. Anthocyanin amounts added to the formulations of buns, breadsticks and biscuits were 34 mg per 100 g, 40 mg per 100 g and 37 mg per 100 g, respectively. The effect of processing, storage and the food matrix on AC stability and bioaccessibility was investigated. In addition, the sensory properties of bakery products were evaluated. Breadsticks enriched with AC and AC + DHA received the lowest scores in the pre-screening sensory test. Therefore breadsticks were excluded from further analysis. AC retentions, which were monitored by determination of malvidin 3-O-glucoside, in the bun and biscuit after baking were 95.9% (13.6 mg per 100 g) and 98.6% (15.2 mg per 100 g), respectively. Biscuits and buns enriched only with AC showed significantly higher anthocyanin bioaccessibilities (57.26% and 57.30%, respectively) than the same ones enriched with AC + DHA. AC stability in enriched products stored for 21 days was significantly lower than in products stored for 7 days (p < 0.05). However, this loss can be accepted as negligible since more than 70% of AC was retained in all the products.

In vitro gastrointestinal digests from low fat caprines' milk kefir were characterised. The impact of the addition of different types of inulin (native, short-chain and long-chain) as a fat replacer on the subsequent release of peptides during digestion was also studied. A total of 52 peptides were identified, mainly from β-casein, following digestion. The gastrointestinal digests possessed angiotensin-converting enzyme (ACE)-inhibitory activity with IC50 values ranging from 190.71 ± 2.91 to 364.68 ± 31.27 μg protein mL−1. Among the identified peptides, four of them have been previously described as ACE-inhibitors (LHLPLP, HLPLP, DKIHP, MAIPPK), and the presence of these sequences can explain the moderate ACE-inhibitory activity found in the samples. Rheological analysis revealed that all manufactured kefirs exhibited shear-thinning behaviour. No significant effect of viscosity on protein degradation during simulated gastrointestinal digestion was found under the working conditions., Authors are participants in the FA1005 COST Action INFOGEST on food digestion. This work was supported by project AGL2015-66886-R from the Spanish Ministry of Economy and Competitiveness (MINECO) and by the STSM Grant from COST Action FA-1005 (INFOGEST). We would like to thank The Scientific and Technological Research Council of Turkey – TUBITAK (Project No: 112O485) .

Üç boyutlu (3D) yazıcı teknolojisi, son yıllarda oldukça popüler hale gelmiştir. İlk olarak malzeme üretimi alanında ortaya çıkan bu teknoloji, zamanla diğer alanlarda da uygulanmaya başlamıştır. Bu alanlardan biri de gıda üretimidir. Bu makalede 3D yazıcılar ile gıda üretiminin tarihsel süreci, 3D yazıcıların çalışma prensipleri, gıda üretiminde günümüze kadar yapılan çalışmalar ve bu çalışmalarda kullanılan ham maddeler incelenmiştir. Yapılan çalışmalar, üretilen gıda tipine göre kategorize edilmiştir. Ayrıca 3D yazıcıların sektöre girişinin üretici ve tüketici açısından yarattığı etkiler ve gelecek senaryoları tartışılmıştır., Three dimensional (3D) printing technology, have been quite popular in recent years. It came out first in the area of material production, but now, it has been applied on the other possible fields like food production. In this review, historical period of 3D printing, 3D printer types and working principles, studies on 3D food printing until today and the raw materials used in this studies were investigated. Studies on food printing was also categorised according to food types. Also, the impacts of 3D printing technology on food sector from the point of producer and consumer and future needs were discussed.

In this study, effects of different cooking and storage methods on free carnitine (l-carnitine) content, in vitro l-carnitine bioaccessibility, and antioxidant capacity of veal longissimus muscle were examined. Four different cooking methods (boiling, frying, baking, and grilling) and six different storage methods (modified atmosphere, spraying antioxidants, ascorbic acid, l-carnitine solutions, freezing, and storage of samples at +4 °C (by covering with stretch film and in resealable commercial refrigerator bags) were applied to veal longissimus muscle. The l-carnitine content of muscle was decreased in all cooking and storage methods significantly (p

There is an increased interest in secondary plant metabolites, such as polyphenols and carotenoids, due to their proposed health benefits. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly, and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed and employed to predict their release from the food matrix, bioaccessibility, and assess changes in their profiles prior to absorption. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine, and, occasionally, the large intestine. A plethora of models have been reported, the choice mostly driven by the type of phytochemical studied, whether the purpose is screening or studying under close physiological conditions, and the availability of the model systems. Unfortunately, the diversity of model conditions has hampered the ability to compare results across different studies. For example, there is substantial variability in the time of digestion, concentrations of salts, enzymes, and bile acids used, pH, the inclusion of various digestion stages; and whether chosen conditions are static (with fixed concentrations of enzymes, bile salts, digesta, and so on) or dynamic (varying concentrations of these constituents). This review presents an overview of models that have been employed to study the digestion of both lipophilic and hydrophilic phytochemicals, comparing digestive conditions in vitro and in vivo and, finally, suggests a set of parameters for static models that resemble physiological conditions.

In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p

In this study, laurel essential oils were obtained by using solvent-free microwave extraction (SFME) and hydrodistillation (HD) methods from Laurus nobilis leaves and determined their antioxidant and antimicrobial activity. Extraction time was reduced by about 43% in SFME at 622 W and 67% in SFME at 249 W compared to hydrodistillation. Essential oil of laurel was extracted by SFME at 622 W (100%) and 249 W (40%) power levels and HD inhibited oxidation generated by ABTS radical by 93.88%, 94.13% and 92.06%, respectively. Trolox equivalent antioxidant capacities (TEAC) of essential oils were 0.18 mM/mL oil for SFME at 622 W, 1.36 mM/mL oil for SFME at 249 W and 2.40 mM/mL oil for HD (p L. nobilis were extracted by SFME at 100% and 40% power levels and HD inhibited linoleic acid peroxidation by 70.57%, 63.53% and 89.18% respectively. Inhibition effects of laurel essential oils obtained by SFME at different power levels and HD on DPPH radical cation oxidation were not significantly different. The strongest antioxidant activity against DPPH radical was found in the essential oil obtained by SFME at 100% power level. Essential oils displayed antimicrobial activity against Staphylococcus aureus 6538P, Escherichia coli O157:H7 and Salmonella typhimurium NRRL E 4463 except for Listeria monocytogenes. The inhibitory effect on Staphylococcus aureus 6538P survival of laurel oil obtained from SFME by using lower power level was found to be lower than that obtained from SFME at 100% power level and HD (p

WOS: 000368039600085, PubMed ID: 26788011, In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, alpha-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on alpha-amylase and ACE with the IC50 value 0.09 mu M total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size., Scientific and Technological Research Council of Turkey-TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O072]; Ege University Science and Technology Center-EBILTEMEge University [2008/BIL/033], The authors participate in the COST Action FA1005 INFOGEST. The financial support by The Scientific and Technological Research Council of Turkey-TUBITAK (Project no: 110O072) and Ege University Science and Technology Center-EBILTEM(Project no: 2008/BIL/033) are gratefully acknowledged.

Summary In this study, the aim was to determine the bioaccessibilities of coenzyme Q10 (CoQ10) in yoghurt samples produced using enriched skim milk with different coenzyme Q10 preparations. First, emulsified coenzyme Q10, γ-cyclodextrin/coenzyme Q10 complex and nanoparticle coenzyme Q10 were prepared with the reference coenzyme Q10 standard. These coenzyme Q10 preparations were added into the milk to produce coenzyme Q10 enriched yoghurt samples. Nanoparticle coenzyme Q10 was obtained as in spherical shape with 176.00 ± 50.62 nm diameter. Coenzyme Q10 bioaccessibility was found as 50.59 ± 1.88% in control yoghurt. The yoghurt enriched nanoparticle coenzyme Q10 had the highest coenzyme Q10 bioaccessibility (73.81 ± 1.61%) among the produced yoghurts (P

An increasingly important determinant in food choice is the growing consumer concern about nutrition and health. This focusing of consumer interest on the food supply, and also extensive research and technological developments in food science will provide further opportunities for new product development. The Food-Based Dietary Guidelines of the World Health Organization (WHO) and European Union (EU) legislation on health claims play an important role in regulating information to the public about a wholesome diet and for improving the availability and affordability of nutritious food choices to consumers. More specifically, the food industry can contribute by reducing the number of energy-dense products; by improving the nutrient profile of processed food through the reduction of salt, added sugar, trans-fatty acid, and saturated fat content. As a result, food science and technology are prompted to create a new framework for these food-based dietary guidelines, principally in the areas of food physics, methods of food storage and preservation, nutrient restoration and fortification of foods, and the development of health-focused designer foods and functional foods. The aim of this review is to provide an overview of some further opportunities for new product development and nutrition research. Some topics related to the energy reduction of foods include: dilution and structure design, carbohydrate and/or fat substitutes, and inhibition of enzymes in carbohydrate and/or fat digestion; additionally, regulation of some metabolic functions with food-derived bioactive peptides and probiotics, and enrichment of foods with bioactive compounds are reviewed in this overview as the most promising issues.

The goals of this study were to determine the contents and digestibility of coenzyme Q10 (CoQ10) in beef muscle, beef liver and beef heart, which are rich in coenzyme Q10, as well as the effects of cooking on coenzyme Q10 content. Coenzyme Q10 contents were found as 109.97 ± 1.54 μg/g in beef heart, 33.34 ± 1.43 μg/g in beef liver and 23.47 ± 1.06 μg/g in beef M. longissimus dorsi muscle. The lowest retention in coenzyme Q10 content was found as 69.42 ± 0.56% (p

PurposeIron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals.Design/methodology/approachThe ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed.FindingsDialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively (p Originality/valueThe phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.

PurposeThe purpose of this paper is to investigate how Turkish consumers’ attitudes toward grammatical styles of the same nutrition message affect persuasiveness; to determine the consumers’ ability to comply with the nutrition messages and to know possible health benefits of them; and to examine nutrient claims on food packages with information that will help consumers to make healthy diet choices.Design/methodology/approachA questionnaire, comprising eight different grammatical styles of a nutrition message for each kind of food or food products, is applied to randomly to 207 subjects. Another questionnaire is designed including nutritional messages. Subjects (n = 200) are asked about their frequency of compliance and how this behavior is beneficial to health. In total, 5,200 food products are scanned for nutrition labels on packages in four hypermarkets. All the nutrient claims found are recorded as well as the wording.FindingsThere are significant effects of grammatical style on persuasiveness, except for meat products. Subjects report that rhetorical question using “how about” in the third message provokes them most. High proportions of subjects have heard of the written nutrition recommendations before. However subjects’ frequencies of compliance with recommendations are low. The relation between compliance and knowledge scores for message 1, 2, 3 and 4 are significant (p p Originality/valueThere have not been any studies on frequency of application of nutrition labeling, consumer attitudes and knowledge of nutrition messages regarding Turkey.

In this research, some herbal teas and infusions traditionally used in the treatment of diabetes in Turkey, have been studied for their antidiabetic effects on in vitro glucose diffusion and phenolic contents and antioxidant activities. Ten aqueous herbal tea extracts were examined using an in vitro method to determine their effects on glucose movement across the gastrointestinal tract. Total phenol content of herbal teas was analyzed by Folin–Ciocalteu’s procedure. Antioxidant activities of herbal teas were evaluated by the effect of extracts on DPPH radical and hydrogen peroxide scavenging. Antioxidant activity was defined as the amount of the sample to decrease the initial DPPH· concentration by 50% as efficient concentration, EC50. Antiradical activity [AE] was calculated as 1/EC50. Values were evaluated statistically. Results support the view that none of the herbal teas showed antidiabetic effect on glucose diffusion using in vitro model glucose absorption. Teas were arranged in the order of green tea > peppermint > thyme > black tea > relax tea > absinthium > shrubby blackberry > sage > roselle > olive leaves according to their total phenol contents. Among ten herbal teas, green tea had the highest hydrogen-donating capacity against to DPPH radical. Ranking of the herbal teas with respect to their DPPH radical scavenging activity were green tea > peppermint > black tea > thyme > relax tea > absinthium > roselle > olive leaves > sage > shrubby blackberry. It was determined that adding flavoring substances such as lemon, bergamot, clove and cinnamon, which are commonly used in preparation of black tea in Turkey resulted to have synergistic effect on total antioxidant activities of black and peppermint teas. The highest hydrogen peroxide inhibition value (65.50%) was obtained for green tea at a 250 µl/ml concentration. The H2O2 scavenging activity of herbal teas decreased in the order green tea > peppermint > relax tea > black tea > thyme > olive leaves > sage > absinthium > shrubby blackberry > roselle. In particular, their phenolic compounds and antioxidant activities may be useful for meal planning in type 2 diabetes. They could contribute to sustain plasma antioxidant level because antioxidants present in plants and herbs prevent the development of vascular diseases seen in type 2 diabetes.

The total saponin content and its in vitro bioaccessibilities in Tribulus terrestris and chickpea were determined by a static in vitro digestion method (COST FA1005 Action INFOGEST). Also, in vitro inhibitory effects of the chosen food samples on lipid and starch digestive enzymes were determined by evaluating the lipase, α-amylase and α-glucosidase activities. The tested T. terrestris and chickpea showed inhibitory activity against α-glucosidase (IC50 6967 ± 343 and 2885 ± 85.4 μg/ml, respectively) and α-amylase (IC50 343 ± 26.2 and 167 ± 6.12 μg/ml, respectively). The inhibitory activities of T. terrestris and chickpea against lipase were 15.3 ± 2.03 and 9.74 ± 1.09 μg/ml, respectively. The present study provides the first evidence that these food samples (T. terrestris, chickpea) are potent inhibitors of key enzymes in digestion of carbohydrates and lipids in vitro.

In this research, it was aimed; to enrich the traditional food “simit” with zinc and iron minerals, and to determine the bioavailabilities of zinc and iron, effects of ayran (a drink made of yogurt and water) and tea when they are consumed together with simit on mineral bioavailability. Also effect of phytic acid in cereal foods on bioavailability of iron and zinc was studied. We determined contents of iron and zinc minerals and in vitro mineral bioavailability in control simit, enriched simit with iron and zinc minerals, tea + enriched simit and ayran + enriched simit and contents of phytic acid in control and enriched simit. Bioavailabilities of iron and zinc minerals in control and enriched simit were found as 3.14 %, 6.78 % and 1.96 %, 2.84 %, re­spectively. Contents of phytic acid were found 0.154 g/100g and 0.159 g/100g in control and enriched simit, respectively. Bioavailabilities of iron mineral were determined 2.14 % and 2.23 %; bioavailabilities of zinc mineral were determined 6.38 % and 5.09 % when enriched simit consumed with ayran and tea, respective­ly. When enriched simit consumed with tea and ayran, bioavailability of zinc mineral increased. Mineral bioavailability of phytate:iron and phytate:zinc were evaluated according to their molar ratio calculations., Bu çalışmada, Türkiye’de sıklıkla görülen mineral yetersizliğine bağlı beslenme sorunlarına bir yaklaşım olması açısından geleneksel bir gıda olan simidin demir ve çinko mineralleri ile zenginleştirilmesi, bu mi­nerallerin biyoyararlılığı ve genellikle simit ile birlikte tüketilen çay ve ayran içeceklerinin mineral biyoya­rarlılığı üzerine etkileri ve ayrıca tahıllı gıdalarda bulunan fitik asidin mineral biyoyararlılığına etkisinin saptanması amaçlanmıştır. Bu amaçla, simit, demir ve çinko mineralleri ile zenginleştirilmiş simit, çay + zenginleştirilmiş simit ve ayran + zenginleştirilmiş simit örneklerinde demir ve çinko minerallerinin içe­rikleri ve in vitro mineral biyoyararlılıkları saptanmıştır. Simit, demir ve çinko mineralleri ile zenginleşti­rilmiş simit örneklerinde fitik asit içerikleri de belirlenmiştir. Çalışma sonucunda; simitteki demir ve çinko minerallerinin biyoyararlılıkları sırasıyla % 3.14 ve % 6.78; zenginleştirilmiş simitteki bu minerallerin biyo­yararlılıkları sırasıyla % 1.96 ve % 2.84 olarak saptanmıştır. Demir mineralinin biyoyararlılığı simit ayran ve çayla tüketildiği zaman sırasıyla % 2.14 ile % 2.23; çinko mineralinin biyoyararlılığı sırasıyla % 6.38 ve % 5.09 olarak belirlenmiştir. Çay ve ayran zenginleştirilmiş simit ile birlikte tüketildiği zaman demir mineralinin biyoyararlılığının değişmediği; çinko mineralinin biyoyararlılığının arttığı saptanmıştır. Simit ve zenginleş­tirilmiş simitteki fitik asit içerikleri sırasıyla 0.154 g/100g ve 0.159 g/100g olarak belirlenmiştir. Fitat:demir minerali ve fitat:çinko minerali molar oranları hesaplanarak mineral biyoyararlılığı değerlendirilmiştir.

The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.05). Goat milk and kefir displayed about 7-fold antioxidant activity after digestion (p < 0.05). Fermentation showed no effect on the calcium-binding capacity of the samples (p > 0.05), however, after in vitro digestion calcium-binding capacity of the goat milk and kefir increased 2 and 5 fold, respectively (p < 0.05). Digested goat milk and kefir showed a higher dose-dependent inhibitory effect on alpha-amylase compared to undigested samples (p < 0.05). alpha-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.

In this study, the aim was to determine the in vitro calcium bioavailability of different dairy products and to investigate the effect of dry matter, fat, acidity and calcium content on calcium bioavailability of the products. For this purpose, the dry matter, fat, acidity and calcium content of different kinds of milk, yogurt, cheese and infant formulas were analysed. Then, calcium bioavailability of products was determined by an in vitro method that involves simulating gastrointestinal digestion of the product with pepsin-HCl and pancreatin-biliary salts, and then measuring the fraction of element that dialyses through a membrane of a certain pore size. Each of the product groups was examined statistically and no difference was found among milk, yogurt and infant formula groups in terms of calcium bioavailability. However, there were differences among cheese kinds according to the results of the Duncan test; all cheese kinds were considerably different from each other (P < 0.05). Moreover, it was found that calcium, dry matter, fat content and acidity did not affect the calcium bioavailability (P < 0.05). According to the results of statistical analysis that was applied to all product groups, it was found that the yogurt group was different from the other products and that the acidity affected calcium bioavailability (P < 0.05).

This study aimed at evaluating the antioxidative activity of nine different families of greens. Raphanus raphanistrum (wild radish), Anchusa azurea (bugloss), Daucus carota (wild carrot), Sonchus oleraceus (sowthistle), Papaver rhoeas (corn poppy), Malva sylvestris (blue mallow), Foeniculum vulgare (fennel), Cichorium intybus (chicory) and Salicornia europaea (jointed glasswort) are native to the Mediterranean and are commonly consumed as a salad or an ingredient in some recipes. The antioxidative activities, including the radical scavenging effects, inhibition of hydrogen peroxide (H(2)O(2)), and Fe(2+)-chelating activity, were studied. All samples showed antioxidant activity as a radical scavenger in the experiment using the DPPH* radical. The ratio between the slopes of the kinetic model was used to compare antioxidant efficiency of different greens. Greens also possessed antioxidative activity toward H(2)O(2). Especially, greens exhibited a marked scavenging effect on H(2)O(2) at 0.2 g/ml concentration. The Fe(2+) ion-chelating activities of the samples except jointed glasswort were greater than 70%. The antioxidant activity of samples with different methods based on the inhibition of different reactions could not be compared. The current dietary guidelines include recommendations for an increase in the consumption of plant foods. Greens should provide an optimal supply of antioxidant substances in the diet.

Purple carrot was analysed for its antioxidant activity by measuring its scavenging effect on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. The amount of purple carrot necessary to decrease by 50% the initial DPPH concentration (EC50) was found 30.23 +/- 5.17 (mg sample/mg DPPH). Effects of the dehydration process on the antioxidant activity of purple carrots were also determined after dehydration by using tray drier and microwave+tray drier combination. Purple carrots were cleaned, washed, sorted, sliced, and blanched in water at 98 +/- 1 degree C for 2 min. Then half of the samples were dehydrated in microwave (45 min) and tray drier (105 min) combination, and others were dehydrated in tray drier (150 min) until reaching the constant weight. Raw, blanched and dehydrated purple carrots were compared for their antioxidant activity and total anthocyanin contents, color values (L*, a*, b*, C*, H degrees) and dry matter contents. The antioxidant activity as measured by DPPH, EC50 value ranged from 7.80 to 30.23 of processed and raw carrots where the H degrees values were changed from -3.68 to -23.96 corresponding to a bluish hue.

The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Polin-Clocalteu colorimetric method. Oxidized low-density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC 50 ) and the phenol antioxidant index (PAOXI) were calculated. Wainut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC 50 values, whereas walnut and red wine had the highest PAOXI values.

WOS: 000336903800003, PubMed ID: 24876637, Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p < 0.05).

This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.

By using an in vitro technique that measures the rate and extent of starch digestion, the starch in a food can be classified as rapidly-digestible starch (RDS), slowly-digestible starch (SDS) and resistant starch (RS). The amount of these fractions in rye bread, wheat bran bread and corn flour bread were calculated from the experimentally determined values obtained by controlled enzymatic hydrolysis and measurement of released glucose by colorimetry, using a glucose oxidase kit. Free glucose and total starch analysis were also carried out to calculate rapidly-available glucose (RAG) content and starch digestibility rate index (SDRI) of breads. RDS content of the rye bread was higher than the wheat-bran bread and corn flour bread (P

Quercetin, luteolin, apigenin and kaempferol contents of Urtica sp., Rosa cannina (rosehip), Salvia officinalis (sage), Tilia platyphyllos (linden flower), black tea, Daucus carota L. spp sativus (violet carrot juice), grape molasses, honey and tarhana were determined by HPLC with UV detection. Consumption of the samples was assessed using a food frequency questionnaire method. One hundred healthy volunteers were asked to state the number of times on average per day, week or month they consumed each item over the last 6 months. Quercetin was determined in all samples except honey, whereas luteolin was determined only in sage. Kaempferol was determined in black tea, linden flower and honey samples, and apigenin was determined in honey and Urtica sp. Quercetin intake by the consumption of tea, linden flower, sage rosehip, violet carrot juice, grape molasses, tarhana and juice of Urtica sp. were estimated as 4.2–25, 2.6, 3.3, and 2.0 μg/day, 1.67 mg/day, 1.70 mg/day, 1.78 mg/month and 21.75–65.25 μg/month, respectively. Luteolin intake by the consumption of sage was estimated as 1.32 μg/day. Apigenin intakes by the consumption of honey and juice of Urtica sp. were estimated as 2.34 mg/day and 3.58–10.73 mg/month, respectively. Kaempferol intakes of the participants from tea, linden flower and honey were estimated as 13.2–79.2, 13.56 and 190 μg/day respectively. ©

Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different. However, α-amylase inhibitory effect of the VJ (IC50: 41μM) was higher than that of FVJ (IC50: 149μM) (p

WOS: 000316617400008, The effect of the fortification with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on antioxidant activity of probiotic yoghurt, containing Bifidobacterium lactis Bb12, was investigated. Probiotic yoghurt fortified with WPC had a higher DPPH center dot (2,2,-diphenyl-1-picrylhydrazyl) radical-scavenging activity when compared to that fortified with SCC. In Fe2+ chelating activity method, probiotic yoghurts fortified with SCC and a blend of SCC-WPC showed greatest chelating activity by 30 and 60 min. There were no significant differences in the H2O2 scavenging activity among samples except control yoghurt, which showed the lowest activity, at a concentration of 0.2 g/mL., Turkish Scientific and Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106 O 122], The authors thank the Turkish Scientific and Research Council (TUBITAK) for the financial support for this research (Project No: TOVAG 106 O 122).

The aim of the study was the production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods. Starch was isolated from taro corms with 98% purity, and 10.4 +/- 0.5% amylose content. By application of heating, autoclaving, enzymatic debranching, retrogradation, and drying processes to taro starch for two times, resistant starch (RS) content was increased 16 fold (35.1 +/- 1.9%, dry basis). The expected glycemic index (eGI) of taro starch and taro resistant starch was determined as 60.6 +/- 0.5 and 51.9 +/- 0.9, respectively and the decrease in the glycemic index of taro resistant starch was found as statistically significant (P < 0.05). The in vitro binding of bile acids by taro starch and taro resistant starch relative to cholesterol decreasing drug cholestyramine were 5.2 +/- 0.2% and 7.6 +/- 1.7%, respectively. (c) 2012 Elsevier Ltd. All rights reserved.