100 research outputs found
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
Functional and Traditional Nonalcoholic Beverages in Turkey
No full textTraditional food is defined as a food having specific property, which differentiate it evidently from other similar foods in the way of the utilization of conventional ingredients or traditional composition or traditional type of manufacturing and/or processing method. Traditional foods are important elements of cultural heritage. They support the development and sustainability of countryside and lead to significant product differentiation potential for food manufacturers. Since ancient times, different fermented and unfermented traditional beverages including tea, coffee, ayran, kefir, shalgam juice, boza, salep, lemonade, gilaburu juice, etc. have been consumed. Raw materials such as myriad fresh fruits, plant seed, dried barks, flowers, roots, cereals, dairy products, and water have been used for preparation of those traditional beverages. Moreover, sherbets are known as popular traditional beverage, made from a mixture of a variety of fruits (tamarind, date, pomegranate, cranberry, red grape, rosehip, locust bean, etc.), spices (black cumin, cinnamon, ginger, cardamom, clove, etc.), and flowers (rose leaves, carnation, etc.), and further sweetened with the addition of honey or sugar. Traditional beverages have been drunk for quenching thirst or providing delight, and some are consumed for cultural and religious ritual, as well as for also used as a curing agent in medicine due to its health benefits. The main ingredients of those traditional beverage are well known to be rich sources of antioxidant components that may provide protection against oxidative damage, and thereby reducing risk of several degenerative diseases, lowering total and low-density lipoprotein cholesterol levels, improving intestinal flora, and having antimicrobial activity. Therefore, those traditional beverages could certainly be considered as a promising functional drink which could regain their popularity among health-conscious consumers. Recent researches are supporting their nutraceutical and therapeutic effects as well. This chapter highlights composition of Turkish traditional beverages and their preparation methods. Moreover, recent research findings on their functional properties are discussed
Extraction Techniques for Plant-Based Bio-active Compounds
No full textOmeroglu, Perihan Yolci/0000-0001-8254-3401; Tamer, Canan Ece/0000-0003-0441-1707; Ozdal, Tugba/0000-0001-8344-5336; ACOGLU CELIK, BUSRA/0000-0002-6079-1970Bio-active compounds include terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Plant-based bio-active compounds show antimicrobial activity, anti-inflammatory activity, immunostimulatory activity, anticancer activity, antioxidant activity, etc. Due to higher benefits of bio-active compounds, they have been used for the manufacturing of food supplements and food additives and as an alternative to drugs and an ingredient for foods to increase their functionality. The extraction is the main step to obtain a desired bio-active compound from the plant materials. Since bio-active compounds are synthesized in small quantities in plants and embedded within the plant matrix, sometimes complexed with other compounds in the plant, their proper extraction method is very crucial. There are two main extraction methods used for bio-active compounds: classical or conventional methods and nonconventional methods. The classical methods include soxhlet extraction, maceration, infusion, percolation, digestion, decoction, steam, and hydrodistillation. The disadvantages of conventional methods include higher consumption of organic solvents with higher purity, higher cost, lower extraction efficiency, long processing time, and higher temperature. Therefore, as an alternative to classical extraction methods, nonconventional methods have been applied extensively so far. Nonconventional methods were referred to as green technologies. Since energy and organic solvent consumption are reduced, those methods can be regarded as beneficial to the environment. The most important methods are ultrasound-, enzyme-, microwave-, and pulsed electric field-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. The extraction yields of bio-active compounds are strongly bound on the extraction method, physicochemical properties of the plant material, extraction solvent, temperature, pressure, and time. The present chapter focuses on the technologies used for the extraction of plant-based bio-active compounds and comparison of advantages and disadvantages of the methods and summarizes the recent advances in this field
Application of response surface methodology for optimisation of Cornelian cherry - Capia pepper leather dried in a heat pump drying system
No full textThe heat pump drying system was optimised for cornelian cherry-capia pepper leather production development using response surface methodology. The central composite design was used to optimise the process parameters in terms of drying time, coefficient of the performance of heat pump, coefficient of the performance of the whole system, specific moisture extracted ratio, energy consumption, drying rate and colour values. The optimal condition of independent variables was obtained as a cornelian cherry pulp concentration of 47.419% and drying temperature of 33.574°C with composite desirability of 0.846. Moreover, hydroxymethylfurfural (HMF) and effective moisture diffusivity (Deff) values of all runs were analysed. HMF was not determined in cornelian cherry-capia pepper leather. Deff values of cornelian cherry-capia pepper leather were between 1.026×10-9 - 1.532×10-9 m2s-1. The drying behaviour of cornelian cherry-capia pepper leather with optimal conditions acquired with the central composite design was evaluated with seven thin-layer drying models. The statistical parameters based on R2, root mean square of error and χ2 values were determined between 0.8267 to 0.9845, 0.004087 to 0.035626 and 0.000853 to 0.066247, respectively. Page and Modified Page models were assumed to represent the heat pump drying behaviour of the cornelian cherry-capia pepper leather in thin layers compared to the other models
Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage
No full textThe current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision
A research on production of fruit and fruit aroma added boza
No full textBu çalışmada; geleneksel bir ürünümüz olan bozaya çeşitli meyvelerin ilavesiyle besleyici değerinin zenginleştirilmesinin yanısıra, farklı meyve aramalarının eklenmesiyle duyusal özelliklerinin geliştirilmesi amaçlanmıştır. Ayrıca pastörizasyon uygulaması ile bozanın raf ömrünün uzatılması, çalışmanın diğer bir amacını oluşturmaktadır, ön deneme sonuçlarına göre meyveli boza üretimine en uygun meyvelerin kayısı, ahududu, elma ve meyve kokteyli (tutti frutti) olduğuna, meyve aramalı boza üretiminde ise bu meyvelerin aramalarının kullanılmasına karar verilmiştir. En uygun pastörizasyon sıcaklığı ve süresinin; jelleşme, kıvam artışı ve tat gibi duyusal özellikler de dikkate alındığında 80°C de 25 dakika olarak uygulanması kararlaştırılmıştır. Şekerli ham bozada, pastörizasyon öncesinde sade bozada, meyveli ve meyve aramalı bozalarda; ayrıca pastörizasyon sonrası 0. gün, 7. gün, 15. gün, 30. gün, 45. gün, 60. gün ve 90. günlerde tüm örneklerde, toplam kurumadde, suda çözünür kurumadde, toplam ve indirgen şeker, toplam asit, pH, etil alkol, karbondioksit, protein, kül ve viskozite analizleri yapılmıştır. 90 günlük depolama süresi boyunca toplam kurumadde, sade ve meyve aramalı pastörize bozalarda 21.19 - 21.64 g/100g arasında; sade ve meyveli pastörize bozalarda ise 20.80 - 25.05 g/100g arasında değişmiştir. Meyveli bozalar içerisinde özellikle tutti fruttili bozalarda toplam kurumadde değeri diğer örneklere göre daha yüksek bulunmuştur. Sade ve meyve aramalı pastörize bozaların toplam asit değerleri arasında uygulama ve uygulama x zaman interaksiyonuna göre istatistiki anlamda önemli bir farklılık bulunmamıştır. Bu gruptaki tüm örneklerde toplam asit (laktik asit cinsinden), 30. güne kadar 0.20 g/100g olarak bulunurken; 30. günde 0.21 g/100g' a yükselmiş, ancak tekrar artış göstermemiştir. Sade ve meyveli pastörize bozalarda ise toplam asit 0.200 - 0.347 g/100g arasında değişmiştir. 3 aylık depolama boyunca asitlikte gözlenen hafif artışın, meyvelerden bozaya geçen organik asitlerden kaynaklandığı düşünülmüştür. Sade ve meyve aramalı pastörize bozalarda en yüksek pH değeri (3.957), sade bozada 0. günde saptanırken; en düşük pH değeri (3.857), kayısı aramalı bozada 90. günde belirlenmiştir. Sade ve meyveli pastörize bozalarda en yüksek pH değerini (4.007), 0. günde tutti fruttili boza gösterirken; en düşük pH değerine (3.603) sahip örnek, 90. günde ahududulu boza olmuştur. Depolama periyodu boyunca karbondioksit, sade ve meyve aramalı pastörize bozalarda 0.153 - 0.263 g/100g; sade ve meyveli pastörize bozalarda ise 0.160 - 0.303 g/100g arasında değişmiştir. Sade, meyve aromaiı ve meyveli pastörize boza örneklerinin etil alkol içeriklerinde depolama süresince küçük bir değişim belirlenmiştir. Boza örnekleri kararlaştırılan analiz döneminden sonra da 1.5 yılı aşkın süre ile depolanmalarına rağmen hiçbirinde mikroorganizma faaliyetine bağlı ekşime, kabarma, gaz çıkışı ve taşmanın oluşmaması, uygulanan pastörizasyon normlarının uygunluğunu göstermiştir.Sade ve meyve aramalı pastörize bozalarda viskozite, pastörizasyonu takip eden dönemlerde belirgin şekilde düşmüştür. 0. ve 90. günlerde viskozite sırasıyla; sade bozada 13.40 - 9.80 Pa.s, kayısı aramalı bozada 12.77 - 9.67 Pa.s, ahududu aramalı bozada 12.67 - 9.93 Pa.s, elma aromalı bozada 12.93 - 9.97 Pa.s ve tutti frutti aramalı bozada 12.67 - 9.77 Pa.s arasında değişmiştir. Meyveli bozalarda da benzer durum söz konusudur. Pastörizasyonu takip eden 0. günde, örnekler arasında en düşük viskozite değerini ahududulu pastörize boza göstermiş iken (11.87 Pa.s); tutti fruttili boza oldukça belirgin bir farkla en yüksek viskoziteye sahip olmuştur (30.00 Pa.s). 90. günde ise yine ahududulu boza 8.57 Pa.s ile en düşük; tutti fruttili boza ise, 16.57 Pa.s ile en yüksek değeri göstermişlerdir, özellikle 15. günden sonra belirginleşen, serum ayrılmasına bağlı viskozitedeki azalış dikkat çekici bulunmuştur. Depolama süresinin sonunda bozadan ayrılan serum hacmi giderek artsa da, kavanozlar çalkalandığında bozalar eski görünümlerini bir daha serum ayrılmayacak şekilde yeniden kazanabilmiştir. Bu uygulama; bozanın pastörize edilerek muhafazasında, serum ayrılması sorununun aşılabileceğini göstermektedir. Duyusal analiz sonuçları değerlendirildiğinde sade bozanın yanısıra, meyveli ve meyve aramalı bozaların da panelistlerce beğenildiği ve tüketici bulabileceği sonucuna varılmıştır.The aim of this study was to improve nutritional value of boza by addition of various fruit and also by addition of fruit aroma, sensory properties of boza were developed. Moreover, by applying pasteurization it's shelf life was increased. According to the results of the preliminary studies, apricot, raspberry, apple and fruit cocktail (tutti frutti) were the most suitable fruits in boza production. Therefore for producing boza with fruit aroma, the aromas of these fruits were used. Optimum temperature and time for pasteurization was determined as 80QC and 25 minutes, when sensory properties (jelling, consistency increasing and taste) were taken into consideration. Total dry matter, water soluble dry matter, total and reducing sugar, total acidity, pH, ethyl alcohol, carbon dioxide, protein, ash and viscosity analysis were done in sugary raw boza, non-pasteurized unmixed boza, non-pasteurized bozas with fruit and fruit aroma, and as well in all pasteurized samples at the 0th, 7,h.15th, 30th, 45th, 60th, 90th days following pasteurization. Throughout the 90 days of storage, the value of total dry matter in pasteurized unmixed and fruit aroma added bozas was found between 21.19 - 21.64 g/100g. However, in pasteurized unmixed and fruit added bozas the total dry matter value was changed between 20.80 - 25.05 g/100g. Among the fruit added bozas, especially the samples produced by adding fruit cocktail (tutti frutti) have higher total dry matter value than the other samples. Owing to the application, application x time interaction as a statistical mean there was no considerable difference between the total acidity values of pasteurized unmixed, and pasteurized fruit aroma added bozas. For all of the samples of these groups, total acidity (lactic acid base) till 30th days following pasteurization was found as 0.20 g/100g, on the other hand, at the 30th day this value was increased to 0.21 g/100g, but after that day an increase on total acidity was not observed. Total acidity of pasteurized unmixed and fruit added bozas was found between the values of 0.200 - 0.347 g/100g. It was considered that the slight increase in the total acidity during the three months of storage period was derived from the organic acids; passing from fruits to boza. Through the pasteurized unmixed and fruit aroma added bozas, the highest pH value (3.957) was examined in pasteurized unmixed boza at the 0th day, following pasteurization. Whereas, the lowest pH value (3.857) was observed in apricot aroma added boza at the 90th day, following pasteurization. In pasteurized unmixed and fruit added bozas, the highest pH value (4.007) was examined in fruit cocktail added boza at the 0th day, following pasteurization; however, at the 90th day, following pasteurization boza produced with raspberry had the lowest pH value (3.603).IV While the storage period, the carbon dioxide value of pasteurized unmixed and fruit aroma added bozas was changed between 0.153 - 0.263 g/100g. That value for pasteurized unmixed and fruit added bozas was changed between 0.160 - 0.303 g/100g. Ethyl alcohol contents of pasteurized unmixed, fruit aroma, and fruit added bozas was slightly increased during the storage period. The samples of bozas have been storing more than one and half years after the term of analysis. By the way, in none of these samples, as a result of activity of microorganisms souring, swelling and gas exhaustion was not observed. That shows the coherence of applied pasteurization norms. Viscosity of pasteurized unmixed and fruit aroma added bozas was decreased evidently, while the time period after pasteurization increases. In unmixed boza viscosity was observed as 13.40 - 9.80 Pa. s at the date of 0th and 90th following pasteurization respectively. In addition, in apricot aroma added, raspberry aroma added, apple aroma added, and tutti frutti aroma added bozas the viscosity value was found at the date of 0th and 90th following pasteurization as 12.77 - 9.67 Pa.s, 12.67 - 9.93 Pa.s, 12.93 - 9.97 Pa.s, and 12.67 - 9.77 Pa.s respectively. The same situation was observed in the bozas produced with fruits. At the 0th day following pasteurization, among the samples the lowest viscosity was measured as (11.87 Pa.s) by using boza produced with raspberry. However, boza produced with tutti frutti had the highest viscosity (30.00 Pa.s) markedly. At the 90th day following pasteurization, again the boza produced with raspberry had the lowest viscosity 8.57 Pa.s, and boza produced with tutti frutti had the highest viscosity 16.57 Pa.s. Especially, after the 15th day following pasteurization, decrease in the viscosity value related to the separation of serum was found to be attractive. After the storage period, the volume of the serum that was separated from boza was gradually increased, since when the jars were shaken bozas obtained the former appearances, after that no further separation of serum was observed. This application shows that the problem of separation of serum, occurred during the protection of boza by pasteurization, can be passed over. When the results of sensory analysis were evaluated it was concluded that although unmixed boza was preferred by some panelists, boza produced with fruit and fruit aroma were liked and can be consumed
Quality determination of apricot jams produced from fresh, frozen and dried apricots
No full textBu çalışmada; reçel üretiminde ortaya çıkan hammadde sorununa çözüm bulmak ve taze kayısılardan yapılan reçel üretimine alternatif geliştirmek amacıyla, dondurulmuş ve kurutulmuş kayısılardan da reçel üretimi yapılmıştır. Bu uygulamalarla aynı zamanda üretim sezonunun genişletilmesi yanında, hammadde bazında en uygun üretim yönteminin ve katkı maddesinin saptanması amaçlanmıştır. Taze ve dondurulmuş kayısıların reçele işlenişinde 4 farklı yöntem uygulanmıştır. Taze kayısılardan güneşte kurutulmuş kayısılar ile piyasadan satm alman kuru kayısılar, bir gece suda bekletilip bünyelerine yeniden su kazandırıldıktan sonra reçel üretiminde kullanılmıştır. Tüm meyveler, kütle denkliği hesaplarına göre belirlenen ortak bir reçeteye göre reçele işlenmiş; üretilen reçeller 100°C'de 5 dakika süreyle pastörize edilip, soğutulmuştur. Örneklerin HMF içerikleri taze kayısılardan üretilen reçellerde 26.29-81.69 mg/kg; dondurulmuş kayısılardan üretilen reçellerde 76.18-174.43 mg/kg arasında, güneşte kurutulmuş kayısılardan üretilen reçellerde 89.79 mg/kg, piyasadan satın alınan kuru kayısılardan üretilen reçellerde ise 62.55 mg/kg olarak saptanmıştır. En düşük HMF içeren örnek, taze kayısıların şekere yatırılması yöntemiyle üretilen reçel örneğidir. Taze ve dondurulmuş kayısılardan reçel üretiminde ortaya çıkan meyve eti dağılmalarını önlemek amacıyla, şuruba CaCb ilavesinin ve kayısıların Ca(OH)2 çözeltisinde tutulmalarının beklenen sonucu verdiği saptanmıştır. Bu iki katkı maddesi karşılaştırıldığında ise, özellikle işletme bazındaki uygulama kolaylığı nedeniyle CaCk ilavesinin daha elverişli olduğu kanısına varılmıştır.In this research, to provide a solution of shortage of raw material in jam production and to develope alternative material to jams produced from fresh fruit; frozen and dried apricots were used as a raw material. The aim of this was, extending the production season and determining the most suitable production methods and additives. Four different methods were used in production of jam from fresh and frozen apricots. Sun dried apricots and purchased dried apricots were reconstituted at one night period to gain water their stucture and then processed to jam. All kinds of fruits were processed to jam according to the same recipe which was determined by material balance calculations. Jams were pastorized at 100°C for 5 minutes and then cooled. Hydroxymethylfurfural (HMF) concentration of jams were between 26.29-81.69 mg/kg in jams produced from fresh apricot; 76.18-174.43 mg/kg in jams produced from frozen apricot. It was determined as 89.79 mg/kg in jams produced from sun dried apricots and 62.55 mg/kg in purchased dried apricot.The lowest HMF was determined in the sample produced from fresh apricot by the method in which apricots were mixed with sugar. Addition of CaCİ2 in syrup and holding of fruits in Ca(OH)2 solution gave the expected result for preventing separation of fruit flesh in fresh and frozen apricots. When the two additives were compared, especially addition of CaCl2 was more suitable because of it's practical convenience.Bidaş A.Ş. Fabrik
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
Extraction techniques for plant-based bio-active compounds
No full textBio-active compounds include terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Plant-based bio-active compounds show antimicrobial activity, anti-inflammatory activity, immunostimulatory activity, anticancer activity, antioxidant activity, etc. Due to higher benefits of bio-active compounds, they have been used for the manufacturing of food supplements and food additives and as an alternative to drugs and an ingredient for foods to increase their functionality. The extraction is the main step to obtain a desired bio-active compound from the plant materials. Since bio-active compounds are synthesized in small quantities in plants and embedded within the plant matrix, sometimes complexed with other compounds in the plant, their proper extraction method is very crucial. There are two main extraction methods used for bio-active compounds: classical or conventional methods and nonconventional methods. The classical methods include soxhlet extraction, maceration, infusion, percolation, digestion, decoction, steam, and hydrodistillation. The disadvantages of conventional methods include higher consumption of organic solvents with higher purity, higher cost, lower extraction efficiency, long processing time, and higher temperature. Therefore, as an alternative to classical extraction methods, nonconventional methods have been applied extensively so far. Nonconventional methods were referred to as green technologies. Since energy and organic solvent consumption are reduced, those methods can be regarded as beneficial to the environment. The most important methods are ultrasound-, enzyme-, microwave-, and pulsed electric field-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. The extraction yields of bio-active compounds are strongly bound on the extraction method, physicochemical properties of the plant material, extraction solvent, temperature, pressure, and time. The present chapter focuses on the technologies used for the extraction of plant-based bio-active compounds and comparison of advantages and disadvantages of the methods and summarizes the recent advances in this field
- …
