Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system

Black rice and lavender are promising sources of bioactives, in terms of anthocyanins and essential oils. Their bioaccessibility were improved by microencapsulation, followed by mixing in order to benefit both from colour and flavour, along with radical scavenging and biological properties. The mixed powder showed a satisfactory anthocyanins of 2.55 mg g⁻¹ DW, leading to a radical scavenging activity of 65.14 mmol g⁻¹ DW. The powder displayed an inhibitory effect against α-glucosidase (~49%) and α-amylase (39%), respectively, with a controlled release in intestinal environment. To further examine the functional properties, the powder was added to a food model system. During storage, a release in anthocyanins and flavonoids were found, leading to an increase in radical scavenging activity. The sensorial analysis showed that supplemented biscuits were appreciated for colour and lavender aroma. The obtained results were promising in tailoring the health benefits of secondary metabolites, underutilised in human’s nutrition due to their low stability and bioavailability.     

LC–MS/MS characterization,antidiabetic, antioxidative,and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)

Food Science and Biotechnology - The main objective of this study was to examine the phenolic compounds and the antibacterial, antioxidant, anti-α-glucosidase and anti-α-amylase...     

The effect of using an exopolysaccharide‐producing culture on the physicochemical properties of low‐fat and reduced‐fat Kasar cheeses

A mixed starter culture containing exopolysaccharide (EPS)‐producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low‐fat and reduced‐fat Kasar cheeses. For comparison, low‐fat (C10) and reduced‐fat (C20) cheeses were made using EPS‐producing (EPS⁺) starter strain and EPS‐non‐producing (EPS^?) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90 days. Cheeses made with EPS‐producing culture (EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS‐producing culture resulted in a less compact protein matrix and sponge‐like structure in the cheese samples. In general, cheeses made using EPS‐producing culture had lower total viable counts. This could be related to the reduced survivability of EPS‐producing cells in the cheese matrix during ripening due to autolysis ability.     

Volatile compounds of olive oils from different geographic regions in Turkey

In this research, changes in volatile compounds of olive oil were investigated in terms of cultivar, harvest year, and geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara, and Black Sea) were investigated. Volatile compounds of olive oils were extracted by using solid-phase microextraction (SPME) method and were identified with gas chromatography–mass spectrometry. A total of 59 volatile compounds from seven different chemical groups including aldehydes, ketones, hydrocarbons, alcohols, esters, terpenes, and furans were identified. Aldehydes were detected as the major group in all geographic regions. Among aldehydes, trans-2-hexenal was found to be relatively higher. Alcohols and esters were determined as other important compounds. While many volatile compounds were affected by olive cultivar factor, this factor had no significant effect on esters. Principal component analysis showed that volatile compounds could play an important role in the separation of regions.     

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Food Science and Biotechnology - In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from...