118 research outputs found
Unlocking the potential of elderberry<i> (sambucus</i><i> nigra</i> l.) fruit leather: Optimization of production and evaluation of bioactive content and bioaccessibility using response surface methodology
No full textElderberry fruit leather was produced using RSM to evaluate the effects of hot air drying (60, 65, 70 degrees C), sucrose concentration (12, 14, 16 %), and thickness (2, 3, 4 mm) on total phenolic content (TPC), total antioxidant capacity (TAC) via DPPH, CUPRAC, FRAP and total monomeric anthocyanin (TMA) during in-vitro gastrointestinal digestion. Samples exhibited a decrease in TPC, TAC (except-DPPH), and TMA after-digestion. Increased sucrose enhanced TAC-DPPH in post-gastric and post-intestinal phases, while higher temperature boosted TAC in undigested samples but reduced TPC. Elderberry phenolics (UPLC-ESI-MS/MS) (mg/kg) included protocatechuic acid (7.02), p-salicylic acid (3.39), rutin (2.72), and gallic acid (1.66). Main anthocyanins were cyanidin-3glucoside (110.79), cyanidin-3-sophoroside (8.09), and pelargonidin-3-glucoside (1.31). Processing improved L* and hue degrees, while decreasing a*, b*, Chroma. Optimum conditions were 70 degrees C, 15.5 % sucrose, and 4 mm. Elderberry was transformed into a non-seasonal functional snack with enhanced nutritional properties and high market potential
Kombucha Tea: A Promising Fermented Functional Beverage
No full textKombucha tea is produced by fermenting sweetened tea with mixture of symbiotic colony of bacteria (Acetobacter xylinum) and yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia). It is a popular traditional fermented drink with health-promoting attributes. The duration of fermentation could differ from 5 to 10 days under aerobic conditions. An ideal fermentation period (7-12 days) is necessary for kombucha with fine taste and flavor. Eventually, sugar is converted to organic acids and ethanol. It is reported that this beverage could improve resistance against different types of cancers (breast, lung, and prostate), promote digestion, boost the immune system, and reduce inflammation. Also, kombucha tea has antihypercholesterolemic effect (reducing levels of total cholesterol and LDL-Ch, increasing the level of HDL-Ch). The therapeutic effects of this probiotic beverage are accepted to be derived from active compounds mainly the polyphenols that possesses antioxidant activity, minerals (K, Mg, Ca, Fe), and vitamins (C, B1, B6, B9, B12). Secondary metabolites particularly gluconic, glucuronic, usnic, and lactic acids make this functional beverage attractive. Scientific evidences also indicate d-saccharic acid-1,4-lactone (DSL), a substantial constituent of kombucha tea, restrain the activity of glucuronidase enzyme which is mediately related to cancer. The objective of this chapter is to discuss beneficial health effects and enrichment of kombucha tea with several medicinal herbal extracts as well as potential risk factors that may exist
Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods
No full textThe effects of microwave (90 and 180 W), hot air (60 and 70 degrees C) and vacuum (60 and 70 degrees C with 250 mbar) drying techniques on drying characteristics, total phenolic content (TPC), antioxidant capacity (AC), color and texture of mulberry pestils were investigated. L*, b*, C*, and h degrees decreased while a* value was generally increased in pestils. Hardness, springiness, chewiness, and gumminess of the samples were found to be significantly different (p < 0.05). Between the applied seven thin layer drying models, Page and Modified Page were best fitted with the highest R-2 (0.9997) and the lowest values of RMSE (0.000927) and chi(2) (0.000011). Effective moisture diffusivity (D-eff) of pestils ranged from 4.42 x 10(-8) to 8.47 x 10(-7) m(2)/s. Drying treatments caused an increment in TPC (1.41%-57.13%) and AC (0.37%-72.79%). These highest results were both obtained from microwave 180 W (TPC: 209.14 mg GAE/100 g dw and AC: 181.37 mu mol TE/100 g dw). Practical applications Mulberry is a perishable fruit with several health benefits. It can be consumed raw or in the form of fruit leather (pestil), jam, jelly, marmalade. By pestil production, in which fruit pulp is dehydrated into leathery sheets, mulberry can be processed into a nonseasonal shelf life prolonged product for markets without the additon of preservatives. In this study, drying kinetics of mulberry pestil by microwave, hot air, and vacuum methods were evaluated via mathematical modeling. Page and Modified Page were the best thin layer drying models for pestil production. Drying characteristics were assessed for the development of food specific system in industrial usage and the simulation and optimization of the drying process. Drying treatmens affected texture and color of pestils significantly while exerting higher total phenolic content and antioxidant capacity when compared to non-dried formulation. Microwave was determined as a promising method to yield high-quality pestils with greater nutritional properties and the advantage of reduced drying times
Kinect controlled chess playing robot
No full textTanberk, Senem (Dogus Author) -- Tükel, Dilek (Dogus Author) -- Conference full title: 17th International Conference on Smart Technologies; Ohrid; Macedonia; 6 July 2017 through 8 July 2017.In this project, we developed a chess play system based on Kinect vision sensor, which recognizes different hand gestures as a command and sends these commands to V-REP robotic simulation tool. Delta type robot will play chess according to the commands sent via vision software. In our system, we have tested for 2 different chess opening scenarios and DOF checking mode scenario, then we obtained results. Hence we propose an integration between Kinect hand gestures and V-REP simulation
Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather
No full textThe objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties
Production of low calorie persimmon marmalades with stevia and maltitol: Physicochemical properties and in vitro bioaccessibility of polyphenols
No full textEffects of stevia and maltitol usage in different amounts for the replacement of sugar on physicochemical, sensorial and bioactive properties of newly developed low-calorie persimmon marmalades were investigated. Brix degrees, total acidity and pH of the products ranged between 33.56-56.50 degrees, 0.64-0.75 g/100 g and 3.64-3.75 respectively. L* and Hue of the fruit increased after produced into marmalades while a* and Chroma decreased and b* fluctuated. Total phenolic content (TPC) (23.24-66.89%) and total antioxidant capacity (TAC) (2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH): 34.07-65.18%, Cupric ion reducing antioxidant capacity (CUPRAC): 12.44-61.88%) decreased with marmalade processing. TPC of all the samples from pre- and post in vitro gastrointestinal digestion steps showed an increasing trend as exhibiting a high recovery and bioaccessibility. A significant increase of TAC in gastric and intestinal digests was observed from CUPRAC assay, while a decrement (43.79-52.46%) in intestinal phase following the increment (83.81-114.96%) in gastric environment was analysed in DPPH method (p <0.05). Stevia added formulations contained the highest amounts of TPC and TAC between the products in pre- and each postdigestion stages (p < 0.05). Persimmon was succesfully evaluated into sensorially accepted, nonseasonal functional marmalades that have been found appropriate to be stated as "no sugar added" and "energy reduced" according to National and International Legislations. Moreover, formulations would be able to serve as an optimized design for further food products to be prepared using various sweeteners while creating an important output in terms of commercialization and industrial added value.[GRAPHICS]
Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut (Castanea sativa Mill.) pickle: A new value-added product
No full textEffects of roasting (80 degrees C, 3 and 5 min) and boiling (chestnut to water 1:2 (w/w), 7 and 9 min) pre-treatments and brine ratios (5% and 7%) on physicochemical and bioactive properties of firstly developed chestnut pickles were investigated. Dry matter and total acidity increased by pickling while pH and salt were decreased. Total, reducing sugars and starch of pickles ranged between 2.13-3.53, 0.28-0.45, and 18.61-23.67 g/100 g respectively. L*, b*, C*, and h degrees decreased in comparison to chesnut as a* displayed an increment. The highest phenolics were determined from the pickle produced in 7% brine without any treatments (126.11 mg GAE/100 g dm) while the pickle produced in 7% brine by 5 min roasting had the highest antioxidant capacity (CUPRAC: 14.83, FRAP: 21.38 mu mol TE/g dm). Usage of chestnut as a raw material allowed designing of a sensorially accepted pickle additionally, roasting and salt ratio were concluded as the key factors.Practical applications High-quality chestnuts can be used in various forms such as frozen, sterilized, or dried in gastronomy. On an industrial scale, chestnut is processed into canned products, candies, creams, flour or it can be used as ingredients for biotechnological purposes due to its high starch content. Processing low or good quality chestnuts into alternative end products is an economically profitable way as well as reducing the waste levels from industrial processing while increasing the added value of chestnut products. Thus, by pickle production, chestnut was processed into a nonseasonal shelf life prolonged product for markets for the first time
Toxicological aspects of ingredients used in nonalcoholic beverages
No full textFood is comprised of an array of natural chemicals which have nutritive value. However, some of them may reduce nutritional value (antinutrients) or, are toxic. Antinutrients are defined as natural or synthetic components which can block the absorption of health beneficial and essential organic nutrients and inorganic minerals. They have an ability to bind to nutrients to keep their retention, respond with them to form indigestible compounds, or inhibit digestive proteins. Antinutrients are commonly placed in beverages, such as caffeine in coffee, citral in citrus juices, and phosphoric acid in carbonated drinks. Some of the organisms generate chemical constituent called toxins. These are not damage themselves, but they might behave toxic to other organisms when consumed. Toxic compounds may not only originate from the raw material (i.e., caffeine in coffee, thujone in sage, and hydrogen cyanide in peach kernel), but also get into food during its processing (i.e., hydroxymethylfurfural in fruit nectar or concentrate, acrylamide in roasted coffee) or storage. Also, environmental toxins may be found in foods. In this chapter, the presence and formation of antinutrients and toxic compounds in nonalcoholic beverages such as coffee, tea, herbal teas, fruit juices, carbonated beverages, and their potential health risks are discussed in details
A research on producing alternative herbal tea with natural herbal extracts
No full textBu araştırmada, limon otu (Lippia citriodora), ıhlamur (Tilia argentea), ekinezya (Echinacea purpurea), adaçayı (Salvia triloba) biberiye (Rosmarinus officinalis), funda (Erica arborea), yeşil çay (Camellia sinensis), mate (Ilex paraguarensis) bitkileri ile miks olarak adlandırılmış içeriğinde biberiye, funda, yeşil çay, mate çayı ve ıhlamur bitkilerin bulunduğu bitki karışımı materyal olarak kullanılarak, farklı formlarda bitki çayı içeceği üretimi gerçekleştirilmiştir. Üretimde, sakkaroz ilave edilmiş bitki çayı içeceği (1) ve enerjisi azaltılmış bitki çayı içeceği (2) olmak üzere iki farklı ana uygulama yapılmıştır. Bu uygulamalar içerisinde ise, bitki çayı içeceği (A), gazlı bitki çayı içeceği (B) ve doğal mineralli su ilaveli bitki çayı içeceği (C) olarak adlandırılan üç ayrı çeşit içeceğin üretimi gerçekleştirilmiştir. Bitki çayı içeceği üretiminde kullanılan hammaddelerde; nem, askorbik asit, renk (L, a, b), mineral madde (Fe, Ca, Mg, K, Na), toplam antioksidan kapasite (DPPH, FRAP, CUPRAC), toplam fenolik madde ve biyoyararlılık (antioksidan kapasite ve toplam fenolik madde miktarı yönünden) analizleri yapılmıştır. Bununla birlikte hammaddelerin uçucu yağları çıkartılarak, GC-MS ile uçucu yağ bileşenleri belirlenmiştir. Bitki çayı içeceklerinde suda çözünür kuru madde miktarının (briks), enerjisi azaltılmış ve sakkarozla tatlandırılmış örneklerde sırasıyla 4,80-5,93 ile 7,43-8,40 g/100g aralığında değiştiği görülmüştür. Toplam asitlik miktarının sitrik asit cinsinden 0,11 ve 0,22 g/100mL, pH'nın 2,93 ve 3,93, askorbik asit miktarının 15,17 ve 31,46 mg/100mL, L değerinin 11,47 ve 22,00, a değerinin -11,30 ve -0,23, b değerinin 0,40 ve 8,93, bulanıklık (NTU) değerinin 0,40 ve 9,60, Fe mineralinin 0,01 ve 2,04 mg/L, Ca'un 37,26 ve 161,35 mg/L, Mg'un 15,20 ve 67,40 mg/L, K'un 14,40 ve 222,28 mg/L, Na mineralinin 6,35 ve 107,56 mg/L sonuçları ile sırasıyla en düşük ve en yüksek değerleri verdiği belirlenmiştir. Bununla birlikte kimyasal ve fizyolojik esktraktlara (biyoyararlılık) ait toplam antioksidan kapasite tayini sonuçları sırasıyla DPPH yönteminde, 12,67-27,81 ile 6,53-16,83 µmol troloks/mL, FRAP yönteminde 13,56-51,12 ile 2,78-22,45 µmol troloks/mL ve CUPRAC yönteminde 17,72-123,11 ile 0,02-13,97 µmol troloks/mL aralığında saptanmış, toplam fenolik madde miktarları ise kimyasal ekstraksiyonda 172,57 ve 587,32 mg gallik asit eşdeğeri/100mL, fizyolojik ekstraksiyonda ise 90,78 ve 2255,70 mg gallik asit eş değeri/100mL aralığında değişim göstermiştir. Bitki çayı içeceklerinde ayrıca renk, koku, görünüş ve tat unsurlarını kapsayan duyusal analizler yapılarak, sonuçlar "Sıralama Testi" ve "Hedonik Test" olmak üzere iki ayrı duyusal analiz yöntemiyle değerlendirilmiştir. Seçilen bitkilerin içeceğe işlenebileceği görülmüştür.In this research, melissa (Lippia citriodora), linden (Tilia argentea), coneflower (Echinacea purpurea), sage (Salvia triloba) rosemary (Rosmarinus officinalis), heather (Erica arborea), green tea (Camellia sinensis), mate (Ilex paraguarensis) herbs and a herbal mix (rosemary, heather, green tea, mate, linden) were used as raw material for herbal tea beverage production. For this aim, two different production methods [sucrose added beverage (1) and energy reduced beverage (2)] were applied. Beyond these two methods, three more subproducts were manufactured which were named as herbal tea beverage (A), carbonated herbal tea beverage (B) and natural mineral water added herbal tea beverage (C). Analysis of moisture, ascorbic acid, color (L, a, b), minerals (Fe, Ca, Mg, K, Na), total antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic compounds and bioavailability (total antioxidant activity and total phenolic compounds) were carried out for raw material of herbal tea beverages. In addition, volatile oils were extracted from raw material and subjected to volatile compound analysis with GC-MS. Water soluble dry matter content of the beverages were changed between 4,80-5,93 and 7,43-8,40 g/100g for energy reduced and sucrose added beverages respectively. Minimum and maximum values of beverage results were given as follows; total acidity 0,11 and 0,22 g/100mL (sitric acid), pH 2,93 and 3,93, total ascorbic acid content 15,17 and 31,46 mg/100mL, L values 11,47 and 22,00, a values -11,30 and -0,23, b values 0,40 and 8,93, turbidity 0,40 and 9,60 NTU, Fe 0,01 and 2,04 mg/L, Ca 37,26 and 161,35 mg/L, Mg 15,20 and 67,40 mg/L, K 14,40 and 222,28 mg/L, Na 6,35 and 107,56 mg/L. Besides, total antioxidant capacity with chemical and physiological extracts (bioavailability) were determined as in DPPH method 12,67-27,81 and 6,53-16,83 µmol troloks/mL, in FRAP method 13,56-51,12 and 2,78-22,45 µmol troloks/mL and in CUPRAC method 17,72-123,11 and 0,02-13,97 µmol troloks/mL respectively. Total phenolic compounds of chemical and physiological extracts were ranged between 172,57-587,32 and 90,78-2255,70 mg gallic acid equivalent/100mL. Beverages were also analyzed for color, odor, appearance and taste criteria with ranking test and hedonic test for sensory evaluation. It has been shown that, selected herbs were available for herbal tea beverage production
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