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In this study, for the extraction of polyphenolic compounds found in high amounts in aronia fruit, three different extraction methods (classical, ultrasound, and ultrasonic), three different traditional solvents (water, ethanol, acidified 80% methanol) as well as five different natural deep eutectic solvents (NADES) were used. Color indices as L*, a*, b*, C*, and H° values, total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanin (TMA), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, and ferric ion reducing antioxidant potential assays), and phenolic compounds of the aronia fruit extracts were analyzed. There were significant differences in the measured parameters depending on the extraction method and solvent type. Extracts in ultrasound and classical extraction had similar and higher TPC than those in ultrasonic extraction. The highest TFC (66.87 mg of QE/g) was determined in the extracts obtained by ultrasound-assisted extraction, and the highest TMA content (1551.08 mg of Cyn-3-glu/kg) was determined in the extracts by ultrasonic extraction. In the statistical evaluations, the highest average TPC (66.71 and 60.97 mg of GAE/g, respectively) was determined in the aronia extracts prepared with choline chloride:acetic acid and choline chloride:citric acid. Using NADES increased the TPC, and TFC while providing results close to methanol in the TMA content. Based on these results, better results will be obtained using these solvents in obtaining extracts used in the production of functional foods in the food industry with high TPC, TFC, and monomeric anthocyanin content. The present study shows the potential for creating ecofriendly solvents with enhanced extraction capabilities compared to classical solvents for the extraction of bioactive compounds from aronia fruits. [ABSTRACT FROM AUTHOR]

Due to the increase in the world population, the amount of meat used in human consumption has also increased in recent years. On the other hand, it is clear that animal-based meat production cannot sustain this growth and results in more pollution, land and water use, greenhouse gas emissions and biodiversity loss than the pollution occurring in plant food production. For this reason, there has recently been a trend towards new protein sources that meet the protein requirements of the human diet and improve animal welfare without increasing the carbon footprint. To respond to this increase and to to mitigate the adverse effects associated with animal production, plant-based meat production (PBM) has recently received attention. Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives. [ABSTRACT FROM AUTHOR]

The study detected changes in some physical, chemical, and antioxidant properties of Clitoria ternatea L. teas infused at different infusion temperatures (ITE) (70 °C, 80 °C, and 90 °C) and infusion times (ITI) (9, 18, and 27 minutes) using dried flowers of particle sizes (PS) (whole and powder). The antioxidant activity was measured using DPPH, ABTS, and FRAP methods. The a*, b*, C*, and H° values of the tea samples were found to be statistically different according to ITE, ITI, and PS (p<0.01). A significant decrease was identified in averaged a*, b*, and C* values with increasing ITE. There was a significant decrease in mean L* values of tea samples with increasing ITE (p<0.05). The total monomeric anthocyanin (TMA), total phenolic content (TPC), and antioxidant activity of tea samples differed significantly with ITE, ITI, and PS (p< 0.01). The highest TMA and TPC according to ITE (69.72 Cy-3 glu mg/L and 1000.68 mg GAE/L) in tea samples were at 90 °C and the highest TMA and TPC according to ITI (51.54 Cy-3 glu mg/L and 918.45 mg GAE/L) were detected at 27 minutes of infused. It was determined that the TMA of the teas infused with whole flowers was higher (55.31 Cy-3 glu mg/L) than the teas infused with flower powder, and the TPC was higher (926.07 mg GAE/L) in the teas infused with the flower powder. The total flavonoid content (TFC) of the teas was determined the highest (5161.69 mg QE/L) according to ITE at 80 °C and the highest TFC (4578.53 mg QE/L) according to ITI in 9 minutes of infused. It was observed that antioxidant activity of tea samples increased with increasing ITE and ITI. Regarding PS, it was also determined that teas brewed with flower powder showed higher antioxidant activity. According to the sensory evaluation results of tea samples, it was found that tea samples infused with whole flowers at 70 °C for 9 minutes and tea samples infused with flower powder at 80 °C for 27 minutes had the highest overall acceptability. [ABSTRACT FROM AUTHOR]

In this study, extracts were prepared from the flesh and seeds of Rosa pimpinellifolia L. using different solvents and different extraction methods. Flesh pulp, seed powder, and the obtained extracts were added to the ice cream at 5%. Changes in some physical and chemical properties of the ice cream at the beginning and in the 2nd, 4th, and 6th months of storage were determined. It was found that the process had a very significant effect on dry matter content, pH value, titratable acidity, volume increase, complete melting time, L*, a*, b*, C, H°, and ΔE values, total phenolic content, and total monomeric anthocyanin content (p <.01). It was revealed that storage time had a very significant effect on dry matter content, pH value, titratable acidity, complete melting time, b* and C values, total phenolic content, and ABTS•+ (p <.01). There was no change in the total content of monomeric anthocyanins during the storage period of ice cream samples. Novelty impact statement: Nowadays, the use of natural colorants has become widespread and artificial colorants are considered to cause harm to human health. Color and color stability in foods are important factors that determine consumer preference. The ways of obtaining anthocyanins, which give the red color, from many plants and their stability are currently being investigated. However, the growing conditions of these plants and the storage stability of the obtained natural colorant are commercially important. Anthocyanin‐based extracts were obtained from the flesh and seeds of R. pimpinellifolia, acquired from a shrub that is naturally grown in Turkey and can meet its water needs with rainwater, and the possibilities of using anthocyanin‐based extracts as natural colorants were investigated for the first time. It was concluded that the fruit and extracts of R. pimpinellifolia were a good commercial source of anthocyanins and could be used as a natural colorant due to their color stability during storage. [ABSTRACT FROM AUTHOR]

Almond paste is an economically valuable product produced traditionally and industrially from almond, sugar and small amounts of water. Almond paste, which came out of the palace kitchen and produced with different additives and methods until today, is widely produced traditionally by many local food factory, especially in Edirne, and forms a common part of the gastronomic culture. In this study, some physical and chemical properties of almond paste produced by traditional method in five different food factory in Edirne were determined. The humidity as 6.31-9.09%, total ash as 3.03-3.88%, titration acidity as 1.40-1.72%, protein as 9.45- 14.87%, hydroxymethylfurfural amounts as 0-0.007 mg kg-1, pH as 5.37-5.95, L* as 64.77-73.26, a* as (-1.14)- (- 0.48), b* values as (+20.03)-(+22.21), of the samples. DPPH• and ABTS•+ radical scavenging activity (IC50 value) and total phenolic content of samples were determined, 81.73-93.77 µg mL-1, 47.64-66.35 µg mL-1 and 17.44-32.22 mg GAE g-1, respectively. The mineral composition of the samples was determined by ICP-MS. Potassium was determined as the highest mineral in all of the different almond paste samples analyzed, ranging between 22770.62-39569.68 mg kg-1 . After potassium, phosphorus (19307.9-27418.58 mg kg-1 ) and magnesium (10146.04-15424.03 mg kg-1 ) were the next highest mineral substances determined in the almond paste samples. [ABSTRACT FROM AUTHOR]

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