Evaluation of MENAQUINONE-7 and fat-soluble vitamin production by starter cultures during fermentation in dairy products using RPLC method.

Vitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone-7 (MK-7), an essential form of vitamin K, and other fat-soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with or .

A model system based on glucose-arginine to monitor the properties of Maillard reaction products.

An arginine-glucose mixture (1:2 mol ratio) with pH 9 was heated at 53-100 °C for 10-350 min, and the effects of process parameters were determined during the Maillard reaction (MR). The heating temperature and time were selected as process conditions and were studied with central composite design. The model system was tested based on the values obtained from antioxidant capacity, browning intensity, pH, acrylamide (AC), and hydroxymethylfurfural (HMF) concentrations.

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.).

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate.

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.

In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar production. And, two sour cherry vinegars were produced using juices prepareted fresh fruit (FSCJ) and concentrate juice (CSCJ), analyzed for functional and organoleptic aspects. The finding shown that both vinegars produced have rich functional compounds (gallic and chlorogenic acids) and volatile aroma compounds, and sour cherry is ideal for vinegar production.