This study aimed to investigate the fermentation of reduced-calorie sour cherry-based beverages using three individual probiotic strains (Lactiplantibacillus plantarum SH5, Limosilactobacillus fermentum SH10, and Lactiplantibacillus pentosus SH14) and one mixed-strain formulation, and to evaluate these beverages together with unfermented control beverages in terms of their physicochemical, microbiological, bioactive, and cytotoxic properties during 28 days of cold storage. The fermented beverages exhibited pH values of 3.54-3.63, turbidity of 0.614-0.779, total soluble solids of 24.93-29.87 °Brix, and dry matter content of 27.62%-30.75%, with color parameters recorded as L* (15.08-16.66), a* (12.80-18.21), and b* (-5.78 to -3.05). Phenolic profiling identified catechin (31.05-32.90 ppm), chlorogenic acid (10.82-11.05 ppm), and myricetin (5.05-6.90 ppm) as the predominant compounds, although most phenolics gradually declined during storage. Despite higher initial total phenolic content (TPC) in control samples, lacto-fermented beverages exhibited superior recovery values (%), indicating enhanced bioaccessibility during in vitro digestion. Calorie reductions reached up to 46.46% in SCN9-SH10, while viable LAB populations remained above 106 CFU/mL throughout 21 days of storage (7.01-7.65 log CFU/mL). TPC ranged from 214.75 to 353.67 mg gallic acid equivalent (GAE)/100 mL, DPPH scavenging activity from 213.54 to 274.02 mg Trolox equivalent (TE)/100 mL, and cupric reducing antioxidant capacity (CUPRAC) values from 924.46 to 1576.71 mg TE/100 mL, with fermented samples consistently demonstrating higher antioxidant capacity than controls. Antibacterial activity was observed only in SCN9-Mix and control samples against Bacillus cereus ATCC 11778, while cytotoxicity assays indicated modest inhibitory effects toward MCF-7 breast cancer cells, with cell viability ranging from 87.64% to 94.45% in freshly prepared samples and decreasing over 28 days. Collectively, these findings demonstrate that lactic acid fermentation effectively enhances the functional, microbiological, and bioactive properties of reduced-calorie sour cherry-based beverages.

Yenilikçi gıdalar; biyoteknoloji, nanoteknoloji, kültür eti (yapay et) ve böcek bazlı ürünler, gıda kaynaklarındaki gelişmeleri de içine alan, küresel gıda endüstrisinde gün geçtikçe büyüyen bir sektörü temsil etmektedir. Bunlar; artan küresel nüfusu sürdürülebilir şekilde beslemek, doğal kaynak kullanımını azaltmak, çevresel etkileri minimize etmek ve daha güvenli, besleyici, maliyet-etkin alternatif gıda çözümleri geliştirmek amacıyla ortaya çıkan ürünlerdir. Ancak bu yenilikler, gıda güvenliği ve çevresel zorluklara nispi çözümler sunarken, Müslüman tüketicilerin dini inançları ile çelişen bazı sorunları da beraberinde getirmektedir. Bu makale, İslam hukukunda helal (caiz) perspektifinden yeni veya yenilikçi gıdalar kavramını incelemekte; kaynak menşei, üretim ve işleme yöntemleri, kontaminasyon riskleri, bilimsel gelişmeler ve sertifikasyon kurumlarının rolleri gibi önemli hususları ele almaktadır.

Optimizing the formulation is essential to enhance probiotic viability, sensory quality, and shelf-life stability, thereby supporting the development of a consumer-acceptable and commercially viable non-dairy functional beverage. This study focused on optimizing the fermentation process of apricot-based beverages using three probiotic strains: Lactiplantibacillus plantarum XL963 (LP), Limosilactobacillus fermentum W8 (LF), and Lactiplantibacillus pentosus ML104 (LPN). Fermentation conditions were optimized by varying sugar content (9-15%) and fermentation temperatures (20°C, 28.5°C, and 37°C) to maximize sensory properties, lactic acid bacteria (LAB) counts, and probiotic viability over 60 days of storage. Following fermentation optimization, beverages with a calorie reduction exceeding 30% were identified, and their physicochemical properties were evaluated throughout the refrigerated storage period for 60 days. LAB counts increased up to 5-6 log units (11.39 ± 0.85-14.69 ± 0.40 colony-forming units (CFU)/mL) during fermentation, rising from initial levels (9.04 ± 0.36-9.08 ± 0.84 log CFU/mL). Throughout the 10-day storage period, viable LAB populations were maintained above the critical threshold of 10⁶ CFU/mL, with counts ranging from 9.13 ± 0.05 to 13.80 ± 0.06 log CFU/mL during storage, as determined by the spread plate method. Calorie reductions ranged from 24.48% to 59.49%, depending on fermentation temperature, sugar content, and the probiotic strain used. The overall sensory acceptability scores of the LF, LP, and LPN samples-fermented under varying sugar concentrations (9-15%) and fermentation temperatures (20°C, 28.5°C, and 37°C)-ranged between 3.34 and 7.60, based on the average values obtained immediately after fermentation and following 10 days of refrigerated storage. Significant changes (p < 0.05) were observed in physicochemical properties, with soluble solids content between 20.73 ± 0.17 and 23.87 ± 0.06, pH values from 3.88 ± 0.01 to 4.28 ± 0.01, and dry matter content between 22.45 ± 0.02% and 26.01 ± 0.37%. Turbidity values ranged from 0.057 ± 0.002 to 0.176 ± 0.0012, while L*, a*, and b* values ranged from 28.45 ± 0.08 to 34.12 ± 0.56, 1.06 ± 0.04 to 3.43 ± 0.16, and 11.36 ± 0.16 to 18.47 ± 0.24, respectively. The color difference (ΔE*) ranged from 0.22 to 16.98, with the highest values observed at the beginning of storage. During the 60-day storage period, apricot beverages containing 12% added sugar and fermented with LF, LP, LPN, and the mix culture (LF + LP + LPN) maintained favorable sensory scores, with values ranging between 6.27 ± 0.82 and 7.18 ± 1.17 for taste, 5.85 ± 0.80 and 7.09 ± 0.60 for color and appearance, 5.82 ± 0.80 and 7.00 ± 0.77 for texture, 6.00 ± 0.83 and 7.00 ± 0.70 for smell, and 6.00 ± 0.65 and 7.00 ± 1.00 for overall acceptability. In conclusion, this study successfully developed reduced-calorie, probiotic-rich, and sensorially acceptable apricot-based beverages, providing a promising functional drink for consumers.

BACKGROUND:Accurate discrimination of the country of origin of teas is critical to determine their actual commercial value, to meet consumer preferences, and to ensure compliance with labeling regulations. Therefore, in this study, we developed a new approach to accurately discriminate the country of origin of teas in the Turkish market. RESULTS:A thermal desorption/gas chromatographic-mass spectrometric (TD/GC-MS) method combined with optimizable neural networks (ONN) was developed to analyze the volatile organic compounds (VOCs) of tea samples subjected to infusion or grinding pretreatments. Prior to GC-MS analysis, the conventional thermal desorption method was applied to VOCs in the powdered teas, while VOCs in the infused teas were adsorbed on Tenax-TA sorbent tubes attached to a micro-chamber/thermal extractor (μ-CTE) and then thermally desorbed. Using a feature selection technique, a total of 11 VOCs from infused tea samples, 21 VOCs from ground tea samples, and 18 VOCs from both groups were identified as specific VOCs that critically affect the classification of the teas. As a result of ONN classification of selected VOCs from only ground tea samples and infused tea samples, 95.51% and 96.7% accuracy was obtained, respectively, while 100% classification accuracy was achieved by ONN classification of VOCs from both sample groups. CONCLUSION:The results showed that different pretreatments applied to Turkish and Ceylon teas caused the release of different volatile compounds, resulting in more specific VOC profiles. In addition, the developed μ-CTE/TD/GC-MS method allowed a more accurate classification of the black tea samples than the TD/GC-MS system alone. © 2025 Society of Chemical Industry.

Emerging as a significant innovation in the food industry, active packaging extends shelf life, enhances safety, and maintains food quality by incorporating bioactive components like antimicrobial agents directly into packaging materials. In this context, polymer nanocomposites-particularly those reinforced with clay nanoparticles-have recently gained significant interest due to their enhanced functional properties. The cheese industry is one of the sectors with strong potential for applying such materials, as evidenced by recent developments in edible films for cheese. This study aimed to investigate the effects of active clay nanocomposite packaging films based on linear low-density polyethylene (LLDPE) containing eugenol (EUG) / thymol (THY) or carvacrol (CRV) loaded layered montmorillonite (MMT) or tubular halloysite (HNT) nanoclays. The study focused on their impact on the natural microbial load of kashar cheese, including total mesophilic aerobic bacteria (TMAB), total coliforms (TC), total lactic acid bacteria (LAB), and total yeast-mold (TYM), as well as on the presence/ growth of Listeria monocytogenes, Staphylococcus aureus, and Aspergillus niger, along with pH values, after storage at 10 degrees C for 30 days with analysis conducted every 10 days. The results showed that when prioritizing the packaging materials with the greatest impact on the microbial populations of kashar cheese, the order observed was as follows: THY-HNT for TMAB; EUG-MMT, CRV-HNT and THY-HNT for LAB; and CRV-HNT and THY-HNT for TYM. Moreover, S. aureus was not found in any of the kashar cheese samples. Furthermore, CRV-HNT and EUG-MMT films exhibited fungicidal properties throughout storage, leading to a decrease in mold spore counts, whereas THY-HNT films showed fungistatic effects. Additionally, CRV-HNT and THY-MMT packaging samples effectively limited growth of L. monocytogenes. As well, the pH values (5.15-5.52) of the cheese samples fluctuated during the storage period except for the control samples. Overall, the study showed that active nanocomposite films (ANFs) have the potential to extend shelf life, maintain safety and improve the overall quality of kashar cheese during storage.

In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.

Heating food, particularly meat, provides a physical stimulus that causes chemical reactions by delivering energy into the meat tissue. The energy transferred into meat tissue during cooking results in changes in different colour, texture, taste, and morphological appearance. The aim of this study was to determine changes in the myofibrillar and sarcoplasmic proteins of beef gastrocnemius muscle in response to various temperatures for 60 min. The changes in physicochemical properties, including the pH, meat colour, protein content, and protein solubility (molecular weight alterations), were investigated in fresh and treated samples. As the heating temperature increased, the contents of both myofibrillar and sarcoplasmic proteins gradually decreased. Specifically, the protein solubility in samples heated at 75 degrees C was significantly lower than that of those of samples treated at 5 degrees C (P<0.05). Protein solubility decreased at temperatures beyond 35 degrees C andbecomeschallengingabove55 degrees C, mostly due to protein aggregation and or protein pyrolysis. The pH values of the freshly and heat-treated samples were different. There was a positive but steady correlation between the increase in temperature and pH value. The changes in pH were attributed to the restructuring of amino acid residues on the surface of the protein and a reduction in intramuscular moisture content. All colour changes are likely a result of iron oxidation and the denaturation of myoglobin into hemichrome. SDS-PAGE results revealed that sarcoplasmic proteins start to denature at35 degrees C and that myofibrillar gelation occurred at 40 degrees C. Further, SDS-PAGE data show that the actin protein (42kDa) was heat stable and almost fully soluble, even at 75 degrees C, which agreed with the protein content data. The data suggest that the thermoconversion of muscle proteins into polymers had anobvious effect on protein solubility. Sarcoplasmic proteins lost approximately 67% of their solubility and the myofibrillar proteins lost approximately 86% of their solubility due to protein polymerization and pyrolysisof the muscle fibers. Ultimately, the data suggest that at any heating temperature above 55 degrees C, the globin on the surface or inside the muscles is fully denatured, with starting changes observed at 35 degrees C .

Bozulma yapan mikroorganizmalar ve/veya patojenler gıda endüstrisinde bir endişe kaynağıdır. Pseudomonas türleri, düşük sıcaklıklarda depolanan gıda ürünlerinde gelişebilen, Gram negatif, aerobik ve psikrotrofik bakterilerdir. Çiğ ette bozulmaya sebebiyet veren türler arasında Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putida ve Pseudomonas lundensis sayılmaktadır. Ette kötü koku, tat, renk bozulması ve mukus üretimine sebep olan psikrotrof pseudomonadlar, buzdolabı sıcaklıklarında ve aerobik şartlarda saklanan çiğ et için sorun teşkil etmektedir. Düşük sıcaklıklarda saklanan etlerde gelişen bazı Pseudomonas türleri güçlü biyofilm üreticileridir. Pseudomonadların bozulma faaliyetleri, çoğunluk algılama (Quorum Sensing, QS) olarak bilinen hücreler arası iletişim sistemi ile ilişkilidir. QS sistemi, bakterilerin olumsuz koşullara maruz kaldıklarında ürettikleri moleküller aracılığıyla çoğunluklarını algılayarak patojenite ile ilgili genlerin kodlanmasından sorumludur. Pseudomonadların ette bozulma yapma mekanizmasının anlaşılması, gelişimlerinin engellenebilmesi için önemlidir. Et pseudomonadlarının QS sistemi hakkındaki araştırmalar oldukça sınırlıdır. Bu derleme çalışmasında et pseudomonadlarının biyoçeşitliliği, bozucu özellikleri, biyofilm oluşturma yetenekleri ve QS sistemlerinin, etin bozulma süreçleri üzerindeki etkileri tartışılmıştır.

Microplastics (MPs) have attracted considerable attention as one of the most remarkable food and drink pollutants in recent years. Disposable cups, which are widely used as single-use containers, have been suspected as the primary sources of MPs found in cold and hot beverages. In this study, the effect of different exposure times (0, 5, 10 and 20 min) and temperatures (4 °C, 50 °C and 80 °C) on MP release from the single-use cups made of four different materials [polypropylene (PP), polystyrene (PS), polyethylene (PE) coated paper cups and expanded polystyrene (EPS)] into the water was investigated. The number of MPs ranged from 126 p/L to 1420 p/L, while the highest and lowest counts were observed in the PP (50 °C for 20 min) and PE-coated paper cups (4 °C 0 min), respectively. Washing the cups with ultrapure water prior to use reduced the MP release by 52–65%. SEM images demonstrated the abrasion on the surface of the disposable cups as a result of hot water exposure. Intensities of FTIR absorbance levels at some wavelengths were decreased by the water treatment, which could be evidence of surface abrasion. The annual MP exposure of consumers was calculated as 18,720–73,840 by the consumption of hot and cold beverages in disposable cups. In conclusion, as the level and potential toxicity of MP exposure in humans are not yet fully known, this study sheds light on the number of MPs transferred to cold and hot beverages from single-use disposable cups.

Protein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high-quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted. Practical applicationsProteins are found in different foods and in food processing side streams such as de-oiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.

In this study, we develop a new approach to distinguish the geographical origin of teas in the Turkish market. The volatile compounds of 39 Turkish and Ceylon origin black tea samples collected from the Turkish market were underwent infusion and grinding pretreatments. Prior to GC-MS analysis, the volatile compounds in the powdered teas were captured using TD, while in the infused teas they were adsorbed onto Tenax TA sorbent tubes attached μ- CTE. The key components that critically affect the classification of the teas were identified by applying feature selection to the volatile components extracted from tea samples. It was found that hexanal; trans-2-hexenal; 2-pentylfuran; 6-methyl-5-hepten-2-one; limonene; methyl salicylate; 1-hexadecene; octanal; 1,1,3-trimethyl-2-cyclohexanone (importance weights > 0.1) as the most effective features for classification. The Optimizable Neural Network effectively classified the teas and accuracy rates between 94% and 100% were obtained.

In this study some bioactive properties of extracts of wild pear (Pyrus elaegnifolia), hawthorn (Crataegus spp.), oriental hackberry (Celtis tournefortii), oleaster (Elaeagnus angustifolia), Japanese crabapple (Malus floribunda), rosehip (Rosa canina), pedunculate oak (Quercus robur), service tree (Sorbus domestica) and firethorn (Pyracantha coccinea) wildly growing in Turkey were investigated. The fruit extracts were analysed in terms of total phenolic content (TPC), antioxidant activities (DPPH and phosphomolybdenum methods) and antimicrobial activity. In the results, TPC, IC50 value of DPPH and IC50 value of phosphomolybdenum for pedunculate oak were 454.35 mg GAE/g d.w., 340.52 mg AAE/g d.w. and 96.52%, respectively. Service tree and firethorn exhibited the lowest TPC (4.11 mg GAE/g d.w.) and IC50 value of DPPH (53.32 mg AAE/g d.w.), respectively. Moreover, antimicrobial activity of oleaster was 2.46%. The hackberry fruit extract had no inhibitory effect against the tested microorganisms whereas pedunculate oak extract (with 10%) had the highest inhibitory effect against Aeromonas hydrophila. Additionally, all the fruit extracts had no antimicrobial activity against the Saccharomyces cerevisiae. In conclusion, wild edible fruit extracts can be used as bioactive material due to their antioxidant and antimicrobial activity in food industry and human nutrition.

Sürekli artan küresel nüfusun 2050 yılına kadar 9 milyara ulaşması öngörülürken artan protein ihtiyacını karşılamak için doğal kaynakları daha az tüketen ve karbon emisyon seviyesini yükseltmeyen alternatif gıda kaynaklarına ihtiyaç duyulmaktadır. Bu açıdan geleneksel hayvan tarımı ile karşılaştırıldığında, çiftlikte böcek üretiminin daha güvenli ve sürdürülebilir bir protein kaynağı olacağına inanılmaktadır. Yenilebilir böcekler, nütrisyonel açıdan türlerine göre değişiklikler göstermekle birlikte, genel olarak yüksek yağ, protein, vitamin, mineral ve lif içerikleri sayesinde alternatif gıda kaynağı olarak gösterilmekte ve özellikle, %20-70 ham protein içeriği ile gelecekteki protein talebini karşılayabilecek çözümlerden birisi olacağı ileri sürülmektedir. Ayrıca, protein ve yağ dışında böcekler; demir, magnezyum, manganez, fosfor, potasyum, selenyum, sodyum ve çinko gibi biyoyararlılığı yüksek bazı mikro besinleri de içermektedir. Yenilebilir böcekler ve bunlardan elde edilecek çeşitli besin öğelerinin alternatif gıda formülasyonlarında kullanılması durumu, beraberinde yeni (novel) gıda kavramı yanında risk değerlendirmelerinin yapılmasının gerekliliğini de ortaya koymuştur. Bu çalışmada, alternatif gıda kaynaklarından yenilebilir böceklerin beslenme ve gıda bilimleri yönünden kapsamlı bir literatür taraması ile değerlendirilmesi amaçlanmıştır.

With increasing interest in bio-functional properties of foods, particularly meat-derived bioactive peptides, as well as the plant-derived phytochemicals on lifestyle-related diseases, a common research field has been expanded in recent years. The aim of this research was to examine how the addition of culinary plants known as Thymus capitatus [TC] and Micromeria fruticosa [MF], may enhance the biological and physicochemical properties of beef burgers. Fine powders of TC and MF dried leaves were mixed with burgers [1.5 and 3% {w/w}], then the samples were stored separately at 4 degrees C/7 days and -18 degrees C/40 days. Data suggested the occurrence of protein-polyphenol polymerization [PPP] was obvious in beef burgers treated with TC and MF causing a remarkable reduction in the protein solubility. SDS-PAGE data showed that sarcoplasmic proteins were affected more than the myofibrillar proteins, especially the samples stored at 4 degrees C. IC50 values of the antihypertensive activities in the herb-treated burgers were significantly higher than the control group. However, hydrolysates of TC- and MF-treated burgers exhibited statistical higher antioxidant capacities than the baseline and control samples. Findings of the current study indicate that the utilization of TC and MF leaves in the meat industry could be regarded as a natural and healthy alternative to synthetic antioxidant preservatives, as well as a nutraceutical compound for various uses.

Recently, there has been a growing interest for fermented food and drinks in the world for their possible health benefits. In this study, some lactic acid bacteria (LAB) strains were isolated from two different traditionally fermented Turkish beverages, gilaburu and shalgam and characterized in terms of their probiotic properties. According to obtained results, all the isolates had high resistance to low pH (2.5). Lactiplantibacillus pentosus strain XL963 was the most resistant bacteria to the acidity with a reducing rate of 1.05%. Meanwhile, Lactiplantibacillus. plantarum subsp. plantarum strain W2 was the most resistant isolate to bile salts while Limosilactobacillus fermentum strain Akhavan E3 was the most sensitive one with a reducing ratio of 7.33% at amount of 1.5% bile salts. All the isolates were able to deconjugate the bile salts at varying levels. The antimicrobial effect of the isolates on the test pathogens was also variable. Moreover, bacterial cells showed highly adhesive ability on the Caco-2 adenocarcinoma intestinal epithelial cells from ratio of 37%-88%. In conclusion, in this study, findings indicated that LAB strains isolated from traditional gilaburu and shalgam beverages exhibited high probiotic potential and could be used for designing different functional food products with great bioactive properties.

Kahve, bazı uyarıcı özellikleri ve biyoaktif bileşenleri nedeniyle tüm dünyada yaygın olarak tüketilen bir içecektir. Dünyanın en değerli tarım ürünlerinden biri olan kahvenin, bugün öncü üretim bölgesi Brezilya’dır. Kahve, Coffea familyasına ait bir bitki olup 100’den fazla türü bulunmaktadır. Bunlardan ticari değeri en yaygın olanları, Arabica (Coffea arabica) ve Robusta (Coffea canephora) kahveleridir. Kahve üretiminin azalma tehlikesine karşı kahve üreticileri ve Dünya Kahve Araştırma Merkezi, Etiyopya’da Robusta ve Arabica türleri dışındaki diğer kahve türlerini melezleyerek yeni türler üretmeye çalışmaktadırlar. Kahve çeşidi ve kalitesinin artırılmasına yönelik çalışmalar arasında kahve çekirdeklerinin fermente edilmesi ve kurutulması işlemleri de bulunmaktadır. Duyusal analizler, fermantasyon ile kahve tat ve aromasında belirgin değişiklikler olduğunu göstermiştir. Fermente kahve üretiminde öne çıkan dünyaca ünlü bazı yerel kahve türleri, Kopi Luwak (Civet Coffee) ve Black Ivory kahveleri ilk sırada yer almaktadır. Endonezya’da üretilen Kopi Luwak kahvesi, kahve çekirdeklerinin misk kedisinin (Paradoxurus hermaphroditus) sindirim sisteminde asidik ve enzimatik fermantasyonu ile üretilirken Black Ivory kahvesinin üretiminde ise Tayland’da aynı işlem için bazı fillerin sindirim sistemi kullanılmaktadır. Ancak hayvanların gastrointestinal sisteminde gerçekleşen kahve fermantasyon şartları kontrol edilememekte ve burada istenmeyen bazı yan ürünler de meydana gele-bilmektedir. Ayrıca, bu tür kahvelerde hijyenik endişeler yanında tüketicilerde ortaya çıkan iğrençlik hissi ve etik kaygılar da söz konusu olabilmektedir. Sonuç olarak, canlı hayvan sindirim sisteminden geçirilerek üretilen bir yiyecek maddesinin tüketiciler tarafından tercih edilmeyeceği gerçeği de düşünülerek alternatif fermente kahve üretim tekniklerinin geliştirilmesi gerekmektedir. Bu çalışmada, bazı ülkelerde geleneksel yöntemlerle üretilen canlı hayvan sindirim sistemi kaynaklı bazı fermente kahve türlerinin etik ve helallik boyutu ile bunlara alternatif olabilecek kahve işleme tekniklerinin incelenmesi amaçlanmıştır.

The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures (Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus sakei) in different combinations. The sucuks were ripened for 12 days and analyzed at 1st, 6th, and 12th days of ripening. Percent moisture content, pH, water activity (aw) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.

Tagatoz, genellikle süt ürünlerinde bulunan doğal ve altı karbonlu bir monosakkarit (ketoheksoz) şekerdir. İlk defa Gilbert Levin tarafından elde edilen Tagatozun tatlılık derecesi sükroza yakın ve kalorisi düşüktür. FAO ve WHO tarafından 2001 yılından itibaren güvenilir kabul edilen D-Tagatoz (D-tag), son yıllarda artan şeker tüketimine bağlı obezite, diyabet, ağız sağlığı ve sindirim sistemi sorunlarına karşı alternatif bir tatlandırıcı olarak öne çıkmaktadır. Bu ilginin temelinde ise Tagatozun sükroza oranla daha az metabolize edilmesi, ince bağırsakta daha düşük emilimi, kolon mikroflorası tarafından fermente edilebilmesi, antihiperglisemik oluşu, prebiyotik olarak gut sağlığını pozitif anlamda desteklemesi ile vücuttan idrar yoluyla uzaklaştırılabilmesi bulunmaktadır. Ayrıca, araştırmalar, D-tagatozun genotoksik etkisi olmadığını da göstermektedir. Glisemik indeksi düşük ve antidiyabetik etkisi olduğu kabul edilen D-Tagatozun doğal kaynakları dışında ticari olarak daha yüksek miktarlarda elde edilmesi, süt şekeri laktozun yapı taşı galaktozun, enzimatik ya da alkali izomerizasyonu ile sağlanmaktadır. Tagatoz üretimi amacıyla kullanılan ve Dünya süt ve süt ürünleri sektörünün en önemli yan ürünlerinden peynir altı suyunun yıllık üretimi 200 milyon ton civarındadır. Buradan üretilen süt şekeri galaktozun (laktozun parçalanma ürünü) ticari D-Tagatoza dönüştürülmesi, gıda sektörü için önemli bir çıkış yolu olarak görülmektedir. Sağlıklı ve doğal beslenme açısından getireceği faydaların dışında Dünya yapay tatlandırıcı pazarı büyüklüğünün 3.2 milyar dolar olduğu gerçeği de göz önüne alınırsa D-tagatozun, alternatif tatlandırıcı ve prebiyotik sektörleri için itici bir güç olacağını ifade etmek hatalı olmayacaktır. Ayrıca, son çalışmalar, D-Tagatozun tarım sektöründe bitki hastalıkları ile mücadelede antifungal agrokimyasal olarak kullanılabileceğini de göstermektedir. Sonuç olarak, bu çalışmada, D-tagatozun gıda mühendisliği ve beslenme bilimleri açısından yeri, önemi ve potansiyel uygulama alanlarının değerlendirilmesi amaçlanmıştır.