The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage.

Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage.

Investigating Chemical Composition and Functionality of Lactobacillus acidophilus LA-5 Postbiotics Prepared in Classic and Cheese Whey Media.

This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and individual phenolic compounds, volatile compounds, individual free amino acids, and organic acid contents.

Effects of different drying processes on the quality changes in Arapgir purple basil (Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils.

The aim of this research is to examine the effects of drying purple basil leaves (Ocimum basilicum L.) under different drying conditions (freeze drying, sun-drying, and convective drying [CD] at 45, 50, and 55°C and microwave drying at 350, 460, and 600 W) on color properties, total phenolic and anthocyanin content, antioxidant activities, and changes in the composition of volatile compounds and essential oils (EOs). Increasing the drying temperature and microwave power led to an improvement in the preservation of the total phenolic content of the samples by an average of 16.

Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets.

The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp.

Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in Istanbul.

This study was conducted to evaluate the effect of two distances: close (0-10 m) and far (60 m) from the heavy traffic roadside, at three different cultivation sites (MS: Mevlanakapi-Silivrikapi, SB: Silivrikapi-Belgradkapi, and BY: Belgradkapi-Yedikule kapi) along the road line. First, the phenolic compounds, antioxidant activity, and physicochemical properties in kale and arugula vegetables were examined. Second, heavy metal concentrations in vegetables, soil, and irrigated water were investigated.

Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study.

Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli (, , and ) were studied during 120 days of storage at 8 or 16 °C. Bioactive properties were observed in peptide fractions (< 3 kDa, 3-10 kDa, < 10 kDa) separated using ultrafiltration membranes. Antioxidant activity of these fractions was determined by radical scavenging assays as ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)].

Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters.

The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min.

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks.

The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S.

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study.

This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during ripening as a function of Kuflu cheese slurry addition level (0-5 %), salt concentration (1-3 %) and ripening temperature (5-15 °C). The highest aminopeptidase activities (0.

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese.

This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.

Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks.

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.

Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage.

The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets.

This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 °C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 ± 1.

The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.).

The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest.

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage.

Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.

Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.

Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening.

Effect of blends of camel chymosin and microbial rennet () on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.

Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants.

Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from L. Karaoglan.

Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines.

Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin.

The effect of using various combinations of Rhizomucor miehei protease and camel chymosin (100:0, 75:25, 50:50, 25:75, and 0:100, respectively) on volatile composition and sensory scores in Iranian ultrafiltered white cheese was studied during 90d of ripening. A solid-phase microextraction-gas chromatography-mass spectrometric method was used for determining the volatile compounds of the cheeses. Forty compounds including esters (12), acids (6), ketones (9), alcohols (3), and miscellaneous compounds (10) were identified.

Influence of curd heating on proteolysis and volatiles of Kashkaval cheese.

Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90°C for 5min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment.

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey.

The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0-900 Ziraat. Eight individual phenolic compounds were determined by the HPLC-DAD method.