Cyclodextrin (CD)/caffeic acid inclusion complex nanofibers having fast-release and orally fast-disintegrating features were generated using the electrospinning technique. Here, two types of hydroxypropylated CD (HP beta CD and HP gamma CD) were used to create electrospun nanofibers with two different molar ratios (1 : 1 and 2 : 1 CD : caffeic acid). Caffeic acid-incorporated pullulan nanofibers were also electrospun as a control sample. All nanofibrous webs exhibited homogeneous morphology with free-standing and foldable features. Caffeic acid is a phenolic bioactive compound with poor solubility. A phase solubility study confirmed a significant increase in the solubility of caffeic acid by similar to 16 and 18-fold due to complex formation. Nanofibrous webs were successfully obtained with the initial caffeic acid contents (similar to 5-9% (w/w)) by protecting its chemical structure. The amorphized caffeic acid, combined with the unique features of nanofibers, enabled the achievement of faster disintegration, higher release rates, and better antioxidant activity for CD/caffeic acid nanofibers compared to the polymeric sample.

The physicochemical properties and composition of honey may vary depending on its botanical and geographical origin, bee species, ratio of nectar, vegetation type, flowering period, foraging insect species, beekeepers' production techniques and timing of honey collection, and packaging and storage conditions of honey. In this study, some physicochemical properties of flower (F1, F2, F3 and F4) and pine (P1, P2, P3 and P4) honeys from different geographical origin (Antalya in Türkiye, Hessen in Germany and Lisbon in Portugal) were determined. The average °Brix, pH, and electrical conductivity (EC) values were 82.73, 4.28, and 0.44 mS/cm, respectively, with the ranges of 81.60-84.43 for °Brix, 3.79-4.85 for pH, and 0.15-0.68 mS/cm for EC. The color characteristics of honey were influenced by its botanical source and composition with the averages for CIE L*, a*, and b* were 24.29, 5.74, and 4.26, respectively. The flower and pine honey samples showed distinct UV-vis spectral profiles, especially in the 200-350 nm range, with differences attributed to their chemical composition, including sugar and phenolic contents. On the other hand, FTIR spectroscopy revealed similar spectral patterns for pine and flower honeys indicating shared functional groups and chemical structures in both honey types. Pine honey samples had significantly higher antioxidant activity values due to their phenolic contents (p

In this study, faba bean (Vicia faba L.) protein concentrate-based biodegradable films were developed using the casting method at two pH levels (6 and 8) and with different microbial transglutaminase (MTGase) concentrations (0, 5 U, and 10 U). Films prepared at pH 8 exhibited improved mechanical properties due to the higher solubility of proteins. Therefore, subsequent experiments were conducted with the films prepared at this pH. The films were evaluated for their barrier properties, color, antioxidant properties, thermal stability, and degree of cross-linking. The incorporation of 5 U MTGase led to random cross-link formation within the film matrix, which negatively impacted the mechanical and barrier properties. In contrast, 10 U MTGase enhanced the physical properties of the films and resulted in a higher degree of cross-linking. Thyme oil (Thymus vulgaris) was incorporated into the film-forming solutions to enhance their antioxidant and antimicrobial properties. While 1 % thyme oil enhanced the active properties of the films, it reduced their mechanical strength, barrier performance, and degree of cross-linking. Despite these challenges, incorporating 1 % thyme oil in films crosslinked with 10 U MTGase is recommended for developing active packaging films with high antioxidant capacity and antimicrobial effectiveness.

Corn starch and peanut protein blend films were prepared with and without gallic acid addition (0.25%, w/v) at pH 7, 9, and 11 by casting. The ultrasound (160 W, 20 kHz, 10 min) treatment was applied to the film-forming solutions. This study aimed to develop biopolymer-based films with gallic acid and to determine the interactions of components at different pHs and with ultrasound. The barrier, optical, mechanical, and thermal properties of films were examined. Moreover, structural characterization of films was conducted by Fourier transform infrared (FTIR), x-ray diffraction, and trinitro benzenesulfonic acid assay to enlighten the crosslinking interactions of gallic acid with biopolymers at different pHs. At neutral pH, gallic acid behaved as plasticizer. By acting as a crosslinker at pH 9, gallic acid provided the lowest moisture content, darker and more opaque appearance, enhanced barrier performance and thermal stability. The crosslinking degrees of gallic acid-enriched films were 49.1% (pH 7), 77% (pH 9), and 67.4% (pH 11). Additionally, gallic acid increased antioxidant capacity. The ultrasonication adversely affected the film properties by breaking bonds in the film structure. Peanut protein-corn starch-gallic acid films under mild alkaline conditions exhibited outstanding thermal stability, mechanical durability, light, and water barrier characteristics, making them appropriate for sustainable food packaging applications.

Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit its use in food packaging systems. This hindrance can be overcome by the complexation with cyclodextrins. In this study, the inclusion complexes (IC) of gamma-cyclodextrin (gamma CD) and carvacrol were integrated into gelatin/pullulan nanofibers. The control sample of carvacrol loaded gelatin/pullulan nanofibers were generated, as well. Both nanofibers indicated a free-standing and flexible character with defect-free morphology. The carvacrol-gamma CD-IC crystals were obviously detected within the gelatin/pullulan nanofiber structure differently from carvacrol loaded one. The inclusion complexation of gamma CD with carvacrol decreased the loss of this essential oil during electrospinning significantly (p < 0.05). Carvacrol retention was determined as 67.84% and 57.63% after two months of storage at room temperature for the carvacrol-gamma CD-IC and carvacrol loaded gelatin/pullulan nanofibers, respectively. Here, in-clusion complexation played a key role in enhancing thermal stability and antibacterial performance of carvacrol loaded in the gelatin/pullulan nanofibers. The promising antioxidant property of nanofibers was revealed in food packaging applications by the accelerated shelf-life test at 40 degrees C. Oxidation of fish oil samples was retarded by carvacrol-gamma CD-IC loaded nanofibers. This study provided an understanding of the potential of carvacrol in active food packaging and how the inclusion complex with CD affected the physicochemical properties of this bioactive compound.

In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticized with glycerol (2.5 %) and enriched with gallic acid (0.25 %). Increasing pH promoted mechanical properties of the films with the developed barrier and thermal characteristics. Gallic acid addition at pH 7 resulted in lower tensile strength and higher elongation by reducing intermolecular forces, and a shift of diffraction peaks through lower angles due to crystal lattice expansion, as compared to neutral films without gallic acid. On the other hand, gallic acid-enriched films at neutral pH exhibited superior antioxidant properties. The mild alkalinity with gallic acid provided the lowest water vapor permeability, high thermal stability, improved mechanical properties and light barrier property due to deprotonation and subsequent interactions with biopolymers. The FTIR spectrum confirmed intense interactions, such as crosslinking and covalent bonding, promoted by mild alkalinity. Therefore, sesame protein and common vetch starch-based composite film with gallic acid incorporation at pH 9 can be recommended to be used in biodegradable active food packaging applications.

This review addresses alternative technologies in edible mushroom drying. Principles of application and the literature are highlighted. The objective is to identify and discuss the potential advantages and drawbacks and to elaborate future applications of electrohydrodynamic, freeze, infrared, and microwave technologies in mushroom drying. The advantages of these alternative technologies can be listed as better quality, improved energy efficiency, and reduced processing time. Each method is promising in adding value to dried mushroom products. On the other hand, replacement of the conventional drying technique requires process optimization practices and feasibility analysis, especially for combined applications.

Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sweetened with sucrose (SNS), maltose syrup (SNM) and honey (SNH), were investigated during storage at 20 degrees C. Honey elicited the highest stabilities of anthocyanins, hyperchromic and bathochromic effects in SNs containing all co-pigment sources, except for PRE. PRE co-pigments were composed of mainly tannins which could interact with SNs proteins and honey proline. As a result of these interactions, PRE co-pigments could not show significant contribution to protection of SN anthocyanins and colour. Among co-pigment sources, SCSE caused the highest stabilities of anthocyanins, hyperchromic effect and colour density, regardless of sweetener used. Interactions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside resulted in the most stable co-pigmentation effect. Thus, SCSE should be preferred in beverages containing pelargonidin-based anthocyanins.

Effects of various co-pigment sources [gallic acid (GA), rose leaf extract (RLE), cherry stem extract (CSE), pomegranate rind extract (PRE) and green tea extract (GTE)] on anthocyanin content, colour, and turbidity in sour cherry nectar (SCN), sweetened with sucrose (SCNS), maltose syrup (SCNM) or honey (SCNH), were investigated during storage at 20 degrees C. Co-pigment sources were associated with increases in lambda(max) (up to 4.1 nm), colour density (up to 22%), and polymeric colour (up to 1.7 times). Among the co-pigment sources, GA and PRE were associated with the greater anthocyanin stabilities in SCNS and SCNH. Moreover, the lowest turbidity, at the beginning of storage, and turbidity formation rate, throughout storage, were observed in SCNS, SCNM and SCNH containing PRE. When the changes in A(max), lambda(max) polymeric colour, colour density, and turbidity were considered together, PRE was the best co-pigment source, regardless of the sweetener used.

Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside (cyd-3-glu-rut), followed by cyanidin-3-rutinoside (cyd-3-rut), cyanidin-3-glucoside (cyd-3-glu) and cyanidin-3-sophoroside (cyd-3-soph). Maltose syrup increased stabilities of cyd-3-glu-rut (8%) and cyd-3-rut (4%), while honey reduced stabilities of all anthocyanins in SCN. Due to higher anthocyanin stability, maltose syrup for SCN was recommended. In SN, the major anthocyanin was pelargonidin-3-glucoside (pg-3-glu), followed by pelargonidin-3-rutinoside (pg-3-rut) and cyd-3-glu. Stabilities of anthocyanins (46–51%) and colour density (6–7%) in SN sweetened with honey were higher than that sweetened with sucrose and maltose syrup. Considering maximum wavelength (λmax), absorbance value at λmax (Amax), polymeric colour and colour density values together, copigmentation of anthocyanins occurred in SN sweetened with honey. This study is the first study showing copigmentation of anthocyanins with honey.

In this study, UHT-treated (a total of 39 samples with 17 full-fat, 17 semi-fat and 5 skim milk) and pasteurized (5 fullfat) milk samples from different trademarks were obtained from national market chains, which constitute the majority of the Turkey’s pasteurized and UHT milk market. Total antioxidant capacities and phenolic contents of milk samples were determined by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and Folin-Ciocalteu (FC) methods, respectively. Mean total phenolic contents of milk samples ranged from 505.46±16.66 to 982.14±168.42 mg gallic acid equivalents (GAE)/L. Statistical results of the ABTS assay indicated that total antioxidant capacities in decreasing order were pasteurized [280.25±7.71 μM Trolox Equivalent (TE)] > full-fat (240.30±15.71 μM TE) > skim (216.78±4.90 μM TE) > semi-fat (209.81±7.03 μM TE) milk samples. In general, total antioxidant capacity of milk samples determined by the Folin-Ciocalteu method increased with an increase in milk fat content. Antioxidant capacity of pasteurized milks determined by both methods was higher than UHT processed milks.

Continuous nitrogen gas (N2) flushing extends the shelf life of raw milk (RM) during cold storage. The effect of N2 treatment on the total antioxidant capacity (TAC) and ascorbic acid (AA) content of RM was determined during cold storage. TAC of RM or deproteinized RM was determined by ABTS and DPPH methods, while L(+)-AA content of RM was determined chromatographically on days 0, 4 and 7 during storage at 6±1 °C. With the ABTS method, the TAC of RM decreased from 472.33±16.70 to 369.47±62.06 μM TEAC while it reduced from 13.30±0.84 to 8.20±0.66 μM TEAC with DPPH method during cold storage. TAC of RM determined with ABTS method decreased after 4 day-storage; however, they remained statistically similar for N2-treated samples during 7 day-storage. The AA content of RM ranged from 14.06 to 10.76 mg/L during storage but N2-treatment did not influence AA content significantly. Deproteinization reduced TAC values of milk samples significantly, and the reduction with the ABTS method was about 47.50 % for control samples cold-stored for four days, while it was 11.67 % for N2-treated deproteinized RM. In conclusion, N2-flushing through the headspace of milk containing vessels showed a significant protective effect on the antioxidant components of RM during cold storage.

Bu çalışmada, Türkiye'deki pastörizasyon veya ultra yüksek sıcaklık (UHT) işlemi uygulanmış süt pazarının önemli bir bölümünü oluşturan farklı ticari markalardan UHT (17 tam yağlı, 17 yarım yağlı ve 5 yağsız olmak üzere toplam 39 numune) ve pastörize süt (5 tam yağlı) örnekleri ulusal market zincirlerinden toplanmıştır. Süt örneklerinin toplam antioksidan kapasiteleri ve fenolik içerikleri, sırasıyla 2,2'-azino-bis 3-etilbenzotiazol-6-sülfonik asit (ABTS) ve Folin-Ciocalteu (FC) yöntemleriyle belirlenmiştir. Süt örneklerinin toplam fenolik içeriği 505.46±16.66 ile 982.14±168.42 mg gallik asit eşdeğeri (GAE)/L arasında değişmiştir. ABTS yöntemiyle elde edilen verilerin istatistiksel analizi sonucunda örneklerin toplam antioksidan kapasitelerinin azalan sırayla pastörize (280.25±7.71 μM Trolox ® eşdeğeri, TE)> tam yağlı (240.30±15.71 μM TE)> yağsız (216.78±4.90 μM TE)> yarım yağlı (209.81±7.03 µM TE) süt örnekleri şeklinde olduğu belirlenmiştir. Genel olarak, süt yağı içeriğinin artışı Folin-Ciocalteu yöntemi ile belirlenen toplam antioksidan kapasite değerinin de artmasıyla sonuçlanmıştır. Her iki yöntemle belirlenen sütlerin antioksidan kapasite değerleri pastörize sütlerde UHT ile işlenmiş sütlere göre daha yüksek bulunmuştur.

Tretman kontinuiranim protokom plinovitog dušika (N2) produžuje trajnost sirovog mlijeka tijekom hladnog skladištenja. Utjecaj tretmana dušikom na ukupni antioksidativni kapacitet (TAC) i sadržaj askorbinske kiseline (AA) u sirovom mlijeku određivan je tijekom hladnog skladištenja. TAC sirovog ili deproteiniziranog mlijeka određivan je pomoću ABTS i DPPH metode, dok je sadržaj L (+) - AA u sirovom mlijeku određen kromatografski i to nakon 0., 4. i 7. dana skladištenja na 6±1 °C. TAC utvrđen pomoću ABTS metode snizio se tijekom hladnog skladištenja s 472,33±16,70 na 369,47±62,06 μM TEAC, dok je TEAC izmjeren pomoću DPPH metode pao s 13,30±0,84 na 8,20±0,66 μM. TAC sirovog mlijeka određen ABTS metodom smanjio se nakon 4-dnevnog skladištenja, međutim, ostale izmjerene vrijednosti bile su statistički jednake za N2-tretirane uzorke tijekom 7-dnevnog skladištenja. Sadržaj askorbinske kiseline (AA) sirovog mlijeka kretao se u rasponu od 14,06 do 10,76 mg/L tijekom skladištenja, te N2 tretman nije značajno utjecao na sadržaj AA. Deproteiniziranjem je značajno smanjena TAC vrijednost uzoraka mlijeka, te u slučaju mjerenja pomoću ABTS metode iznosilo je oko 47,50 % za kontrolne uzorke hladno skladištenih tijekom četiri dana, a 11,67 % za deproteinizirano sirovo mlijeko tretirano N2. Zaključno, tretman protočnim N2 kroz gornji dio posude u kojoj se skladišti mlijeko također je pokazao značajan zaštitni učinak na antioksidativne sastojke sirovog mlijeka tijekom hladnog skladištenja.

The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity.