Incorporating bay leaf extract ( L.) and determining the quality attributes of Turkish fermented sausage (sucuk).

This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract.

Encapsulation and drying methods in the production of powdered red cabbage ( L.): Chemometrics and Fourier transform infrared spectroscopy.

In this study, powder colorant was obtained from red cabbage ( L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content.

Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification.

In this study, carotenoid microemulsion was encapsulated in zein nanofibers via emulsion electrospinning. Optimization study was applied to determine optimum parameters by response surface methodology. The voltage, flow rate and distance as optimum conditions were determined as 23 kV, 1.

Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential.

In this work, various concepts and features of anthocyanins have been comprehensively reviewed, taking the benefits of the scientific publications released mainly within the last five years. Within the paper, common topics such as anthocyanin chemistry and occurrence, including the biosynthesis of anthocyanins emphasizing the anthocyanin formation pathway, anthocyanin chemistry, and factors influencing the anthocyanins' stability, are covered in detail. By evaluating the recent in vitro and human experimental studies on the absorption and bioavailability of anthocyanins present in typical food and beverages, this review elucidates the significant variations in biokinetic parameters based on the model, anthocyanin source, and dose, allowing us to make basic assumptions about their bioavailability.

Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies.

The application of two microemulsion based extraction methods (Extraction-1 and Extraction-2) were investigated for the extraction of carotenoids from watermelon pulp in the present study. Span 20 and glycerol for Extraction-1, and sucrose monopalmitate (SMP) with salt (NaCl) for Extraction-2 demonstrated the highest extraction efficiency. Optimization studies by response surface methodology were applied to these conditions.

Changes in quality parameters of orange juice deacidified by ion exchange resins.

In this study, the effectiveness of five different ion exchange resins (Amberlite-IRA96,-FPA51,-FPA53,-FPA54 and Lewatit-S4528) in reducing the acidity of Valencia orange juice and effects on juice quality were determined. The greatest decrease in titratable acidity (65%) and increase (23%) in pH were determined in the juices deacidified using Amberlite-FPA51. The greatest color change (ΔE*=4.

Bioactive compounds and quality parameters of natural cloudy lemon juices.

In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (-25 °C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment.