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Starch-based composite formulation of chickpea flour and black carrot (Daucus carota l.) pomace in extruded snacks: In vitro gastrointestinal behavior and stability of bioactive compounds.
Int J Biol Macromol
December 2024
Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Türkiye; Turkish Academy of Sciences (TUBA), Vedat Dalokay St. No. 112, 06670 Cankaya, Ankara, Türkiye. Electronic address:
Black carrot pomace (BCP) is a by-product of colorant production, containing various valuable components with the health promoting effects. In this study, for the first time, BCP was incorporated into a starch-based extruded snack formulation using wheat semolina and corn starch. Total phenolic content, total antioxidant capacity, phenolics, and anthocyanins after processing and in vitro gastrointestinal digestion were investigated, and physical and textural properties of the snack products were determined.
View Article and Find Full Text PDFExtraction and characterization of microcrystalline cellulose from carrot pomace using green pretreatment technologies.
Food Chem
March 2025
Tokat Gaziosmanpasa University, Faculty of Engineering and Architecture, Food Engineering Dept., 60150 Tokat, Turkey. Electronic address:
In this study, microcrystalline cellulose (MCC) from carrot pomace, which is a byproduct of the carrot process, was produced. The Response Surface Methodology optimized the effectiveness of autoclaving & ultrasonic pretreatments (AUP) in MCC extraction with a D-optimal design. The yield of AUP was 36.
View Article and Find Full Text PDFHigh-Pressure Processing Influences Antibiotic Resistance Gene Transfer in Isolated from Food and Processing Environments.
Int J Mol Sci
December 2024
Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
The study aimed to assess the high-pressure processing (HPP) impact on antibiotic resistance gene transfer in from food and food processing environments, both in vitro (in microbiological medium) and in situ (in carrot juice), using the membrane filter method. Survival, recovery, and frequency of antibiotic resistance gene transfer analyses were performed by treating samples with HPP at different pressures (200 MPa and 400 MPa). The results showed that the higher pressure (400 MPa) had a significant effect on increasing the transfer frequency of genes such as , encoding fosfomycin resistance, and , , , responsible for tetracycline resistance, both in vitro and in situ.
View Article and Find Full Text PDFBlack-carrot drink şalgam as a habitat for spoilage yeasts.
Fungal Biol
December 2024
Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana, Turkey. Electronic address:
Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an additional yeast-mediated fermentation can occur, causing changes in organoleptic properties, as evidenced by the microbe-mediated release of gases. Here, we characterise şalgam as a microbial habitat, identify the yeasts that cause spoilage, and characterise yeast-induced changes of the şalgam.
View Article and Find Full Text PDFEffect of carrot intake on glucose tolerance, microbiota, and gene expression in a type 2 diabetes mouse model.
Clin Transl Sci
December 2024
Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Odense M, Denmark.
Type 2 diabetes (T2D) pathophysiology involves insulin resistance (IR) and inadequate insulin secretion. Current T2D management includes dietary adjustments and/or oral medications such as thiazolidinediones (TZDs). Carrots have shown to contain bioactive acetylenic oxylipins that are partial agonists of the peroxisome proliferator-activated receptor γ (Pparg) that mimic the antidiabetic effect of TZDs without any adverse effects.
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