•Catechol and caffeic acid had the highest contribution to turbidity.•Due to low caffeic acid content, “Kalecik karası” is suitable for clear RGJ production.•AOA of RGJ were due to catechol, ...chlorogenic acid, catechin and caffeic acid contents.•Clarification with chitosan was associated with the highest turbidities.•Bentonite + casein combination is strongly recommended for RGJ clarification.
Low turbidity and low discolouration is targeted in clear red grape juice (RGJ) production. Depending on type of clarification agents, substantial discolouration may occur. Therefore, this study was undertaken to show effects of various clarification treatments (bentonite and chitosan, and combinations of “bentonite + gelatin (B + G),” “bentonite + casein (B + CA),” “bentonite + albumin (B + A)” and “bentonite + chitosan (B + CTS)” on turbidity, color (ACNs, color density-CD and polymeric color-PC), phenolics and antioxidant activity (AOA) during RGJ clarification. Casein alone (4.0 NTU and 9.1% ACN loss) and in combination with bentonite (4.4 NTU and 12.3% ACN loss), followed by B + A (5.7 NTU and 12.3% ACN loss) resulted in best clarity and was associated with least change in ACNs. These clarifications also resulted in high CD (intensive red color) and low PC (low browning). At all dosages, gelatin and albumin were associated with highest ACN losses, while casein in greatest retention. “Bentonite + casein,” followed by “bentonite + albumin,” achieved the best clarification of RGJ.
Since the mid-2000s, Turkey’s almost forgotten and invisible Africa-rooted Turkish citizens, the Afro-Turks, have come to the surface. Because of their small number, they have never been conspicuous ...before. However, since 2003, with Turkey’s opening to Africa policy, they have become much more discernable in the Turkish public sphere with festivals and activities. Ankara has also officially supported their activities financially and technically. This article argues that there is a strong link between their emergence as an ethnic minority in Turkey and Ankara’s assertive Africa policy to deepen relations with the continent. The case of Afro-Turks indicates that when foreign policy inclination is matched with domestic policy, even a tiny minority can become more discernable and visible in the political arena.
•Aspartic acid (AA) increased (up to 45.6%) anthocyanin stability at all temperatures.•Protective effect of AA decreased as the number of sugars in anthocyanin increased.•At 105 °C, all amino acids ...increased total anthocyanin stability by 11.6 to 45.6%.•At 150 °C, interaction between pg-3-glu and valine caused high colour density.•Copigmentation with amino acids protected anthocyanins against heating at 90–150 °C.
Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5–45.6%) total anthocyanin stability at all temperatures, while proline and valine had no effect at 90 °C but reduced (2.2–19.4%) stability at 150 °C. At 90 °C, aspartic acid and valine caused the highest Amax. Evaluating changes in individual anthocyanin contents, Amax, colour density and polymeric colour of SJs together revealed that aspartic acid had copigmentation effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside, whereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside. At 105 °C, all amino acids increased (7.9–33.1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, Amax and colour density all of which together pointed out the copigmentation. At 150 °C, interactions between “aspartic acid-pelargonidin-3-glucoside,” “proline-pelargonidin-3-rutinoside” and “valine-pelargonidin-3-rutinoside” resulted in high colour density. Thus, among these amino acids, selection should be based on the heating temperature and anthocyanin profile of the product.
•Black carrot, black mulberry, pomegranate and strawberry juices were added to kefir.•The most preferred samples by the panelist were kefir with strawberry juice.•Lactic acid, glucose, microorganisms ...had important effect on anthocyanin stability.•Copigmentation between lactic acid and anthocyanins were observed.•Fortification with juice caused an increase (up to 4.8 times) in antioxidant activity.
Changes in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at different concentrations (10, 25 and 50%, w/w) were monitored throughout storage at 4 °C for 12 weeks. The most preferred kefirs by the sensorial panel were KSJ and KPJ, followed by KBMJ and KBCJ. KBMJ was associated with the highest anthocyanin stability, followed by KPJ, KSJ, and KBCJ. Lactic acid r = (−0.688)−(−0.970), glucose r = (−0.563)−(−0.793) and microorganisms r = (−0.633)−(−0.961) in kefirs had significant effect on anthocyanin stability and colour (p < 0.05). Copigmentation between lactic acid and anthocyanins were observed. Fortification with 25% juices led to an increase (1.8–4.8 times) in antioxidant activity (AA). Shelf-lives of samples, except for KPJ, ended after 12 weeks of storage, due to low sensorial scores. Additions of SJ, PJ and BMJ at 25% concentration are recommended for the production of more palatable kefir with high AA.
Anthocyanin stability of black carrots was studied at various solid contents (11, 30, 45 and 64° Brix) and pHs (4.3 and 6.0) during both heating, at 70–90
°C, and storage at 4–37
°C. Monomeric ...anthocyanin degradation fitted a first-order reaction model. Degradation of monomeric anthocyanins increased with increasing solid content during heating, while it decreased during storage. For example, at pH 4.3, half-life periods for anthocyanins at 30, 45 and 64° Brix were, respectively, 8.4, 6.9 and 5.2
h during heating at 80
°C and 18.7, 30.8 and 35.9 weeks during storage at 20
°C. At 30–64° Brix, increasing pH from 4.3 to 6.0 enhanced the degradation of anthocyanins during heating. The effect of pH on thermal stability of anthocyanins was also studied at six different pHs (2.5–7.0) in citrate-phosphate buffer solutions and significant decrease in anthocyanin stability was observed at pHs above 5.0. Higher activation energies (
E
a) were obtained during heating than during storage with increasing solid contents. At 30–64° Brix,
E
a values ranged from 68.8 to 95.1
kJ
mol
−1 during heating and from 62.1 to 86.2
kJ
mol
−1 during storage.
Q
10 values at 20–37
°C were as high as 3.1 at 45° Brix and 3.6 at 64° Brix.
•Copigment sources and sweeteners caused significant differences in colour stability.•The highest anthocyanin stability was found in the sample sweetened with honey (SNH).•Addition of copigment ...sources into SNH reduced the anthocyanin stability.•Sour cherry stem extract led to stable copigmentation when used maltose and sucrose.•Pelargonidin-based anthocyanins were responsible for copigmentation in the nectars.
Effects of various co-pigment sources gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE) on anthocyanins and colour in strawberry nectars (SNs), sweetened with sucrose (SNS), maltose syrup (SNM) and honey (SNH), were investigated during storage at 20 °C. Honey elicited the highest stabilities of anthocyanins, hyperchromic and bathochromic effects in SNs containing all co-pigment sources, except for PRE. PRE co-pigments were composed of mainly tannins which could interact with SNs proteins and honey proline. As a result of these interactions, PRE co-pigments could not show significant contribution to protection of SN anthocyanins and colour. Among co-pigment sources, SCSE caused the highest stabilities of anthocyanins, hyperchromic effect and colour density, regardless of sweetener used. Interactions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside resulted in the most stable co-pigmentation effect. Thus, SCSE should be preferred in beverages containing pelargonidin-based anthocyanins.
•Hot clarification of pomegranate juice (PJ) resulted in higher turbidity than 93.2 NTU.•Low turbidity (28.7 NTU) and anthocyanin loss in PJ were achieved after cold clarification.•Depectinization ...(D) enhanced colour density of strawberry juice (SJ).•Bentonite treatment (BT) resulted in low turbidity (9.5 NTU) in SJ.•D and BT are recommended for hot clarification (C) of SJ but gelatine for cold C of PJ.
Effects of clarification on turbidity, anthocyanins (ACNs), colour, phenolics, ascorbic acid and antioxidant activity (AA) of pomegranate (PJ) and strawberry juices (SJ) were investigated. Cold-clarification was applied to PJ using only gelatine. For hot-clarification of both juices, bentonite, gelatine and kieselsol were used. Moreover, pectolytic enzyme was added to SJ that contains pectin. Depectinization caused an increase in colour density of SJ and bentonite treatment resulted in low turbidity (9.5 NTU). However, gelatine and kieselsol significantly reduced ACN content (15%) and increased turbidity (70.1 NTU). In PJ, no step during hot-clarification provided low turbidity (93.2–162.0 NTU), while relatively low turbidity (28.7 NTU) and anthocyanin loss (9.8%) was achieved during cold-clarification. Hot-clarification of SJ showed no effect on AA and phenolics, while cold-clarification of PJ reduced both to a limited extent. Therefore, depectinization and bentonite treatment are recommended for hot-clarification of SJ and gelatine for cold-clarification of PJ.
In this study the effectiveness of cold atmospheric plasma (CAP) in inactivating two bacterial pathogens on inoculated pastırma was investigated. In addition, the effect of this treatment on the ...total mesophilic aerobic bacteria (TMAB) and yeast–mold counts was also observed. Pastırma samples were inoculated with Staphylococcus aureus and Listeria monocytogenes and subjected to CAP applications using oxygen (100%), argon (100%) and two oxygen/argon mixtures (25%O2/75%Ar and 50%O2/50%Ar) for 180 and 300 s. Maximum reduction of 0.85 log CFU/cm2 for S. aureus counts and 0.83 log CFU/cm2 for L. monocytogenes counts were found from starting level of 5.78 and 5.71 log CFU/cm2, respectively. However, it was determined that the TMAB and yeast–mold counts were reduced by 1.41 log CFU/cm2 and 1.66 log CFU/cm2, respectively. It was found that pastırma samples had a 7.34% decrease in moisture content as a result of CAP application due to evaporated water from the sample's surface. In the light of these results, this study showed that cold atmospheric plasma can be used to lower levels of S. aureus and L. monocytogenes in pastırma.
Thermal treatments can cause sensory and nutrient changes in meat products. Non-thermal food processing technologies are innovative applications that continue to attract attention. Cold plasma, which is one of the non-thermal technologies, is environmentally friendly and causes minimal changes to treated products. In this study, cold atmospheric plasma treatment was effective against S. aureus and L. monocytogenes inoculated on pastırma and reduced their counts. Moreover, it also succeeded in reducing counts of TMAB and yeast–mold in the pastırma.
•CAP reduced numbers of S. aureus by maximum 0.85 log from starting level of 5.78 log CFU/cm2•CAP decreased numbers of L. monocytogenes by maximum 0.83 log from starting level of 5.71 log CFU/cm2•Inoculation levels 4.70 log CFU/cm2 of yeast-mold count decreased by 1.66 log with CAP application
•Orange juice decreased stabilities of individual anthocyanins in pomegranate juice.•Aspartic acid increased (4.3 times) stability of cyanidin-3,5-diglucoside at 90 °C.•Interaction between proline ...and pelargonidin-3,5-diglucoside at 90 ℃ was copigmentation.•Valine showed copigmentation effect on delphinidin based anthocyanins at 105 °C.•Copigmentation with amino acids protected anthocyanins against ascorbic acid.
This is the first study revealing effects of aspartic acid (AA), proline and valine as well as ascorbic acid on individual anthocyanins in pomegranate and orange juice blend (POJB) during heating at 90–150 ℃. Effect of amino acids on colour and anthocyanin stability varied depending on heating temperature. At 90 ℃ (3 h), AA, proline and valine increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability. At 105 ℃ (2 h), AA and valine caused the highest absorbance value at maximum wavelength (Amax) and high anthocyanin stability, which pointed out copigmentation. At 150 ℃ (0.5 h), AA and valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside, and caused the highest Amax. Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down. Thus, these three amino acids might have a high potential for copigmentation in products containing anthocyanins and ascorbic acid at high concentration.
In this study, the extended G′/G method is used to investigate the space–time fractional Burger-like equation and the space–time-coupled Boussinesq equation with M-truncated derivative, which have an ...important place in fluid dynamics. This method is efficient and produces soliton solutions. A symbolic computation program called Maple was used to implement the method in a dependable and effective way. There are also a few graphs provided for the solutions. Using the suggested method to solve these equations, we have provided many new exact solutions that are distinct from those previously found. By offering insightful explanations of many nonlinear systems, the study’s findings add to the body of literature. The results revealed that the suggested method is a valuable mathematical tool and that using a symbolic computation program makes these tasks simpler, more dependable, and quicker. It is worth noting that it may be used for a wide range of nonlinear evolution problems in mathematical physics. The study’s findings may have an influence on how different physical problems are interpreted.
PDF
