In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD‐C + P) or with hot air (HAD‐C + P) were investigated to determine the ...physicochemical, techno‐functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD‐C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12–15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC–MS analyses revealed that MWD‐C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD‐C + P application triggered the formation of furfural in dried products.
Summary
In this study, the extraction of bioactive compounds from lemon peel, a by‐product of the food industry, was investigated using pressurised hot water extraction (PHWE) at different extraction ...temperatures (40–200 °C) and times (5–30 min) under 10.34 MPa pressure. The selectivity of the PHWE process on eriocitrin and hesperidin extraction was also tested. The highest total phenolic content (TPC) (59.57 mg gallic acid equivalents g−1), total flavonoid content (TFC) (8.22 mg catechin equivalents g−1) and antioxidant capacity by DPPH (42.59 mg Trolox equivalents (TE) g−1) were obtained at 160 °C for 30 min. The maximum eriocitrin (30.41 mg g−1) and hesperidin (25.90 mg g−1) contents were achieved at 160 °C for 5 min with a 5‐hydroxymethyl furfural content of 0.07 mg g−1. PHWE provided better results for individual compounds and antioxidant capacities than conventional extraction. The results indicated the potentiality of PHWE in the selective extraction of eriocitrin and hesperidin from lemon peel by controlling the extraction temperature and time.
Pressurised hot water extraction process.
Distillation by-products of peppermint have not been considered for the valorization of bioactive compounds. In this study, by-products of peppermint after hydrodistillation, hydrosol and distilled ...leaves, were investigated followed by the most effective fraction was incorporated into ice cream formulations in order to improve the health promoting effects including antioxidant and α-glucosidase inhibition capacities of the ice creams. Distilled leaves of peppermint were subjected to sequential extraction by ethyl acetate and ethanol. HPLC analyses of eriocitrin and total phenolic analysis indicated that hydrosol contained significant amount of phenolics after 2 h hydrodistillation. Extending hydrodistillation from 1 to 2 h had insignificant effects on phenolic content. Distilled leaves of peppermint had extract yield of 7.39 and 7.19 g/100 mL in 1 and 2 h ethyl acetate extraction, respectively. The predominant phenolic of peppermint (eriocitrin) was 917.5 mg/L in hydrosol after 1 h distillation. Four h distillation of peppermint resulted in decrease in the amount of eriocitrin, however, hydrosol contained valuable amount of phenolics (840.1 mg/L). Hydrosols displayed higher antioxidant capacity in all tested methods than distilled leaves. Hydrosols, at equal amount of phenolics, had higher α-glucosidase inhibition capacity (5.92 µg/mL) than ethyl acetate extract (14.62 µg/mL) and ethanol extract (17.04 µg/mL) of deodorized leaves. Hydrosols were spray dried with the aid of maltodextrin in order to increase drying yield and incorporate the spray dried hydrosol (SDH) into ice cream formulations. Among others, ice cream incorporated with 0.5% of SDH was accepted by the panelists without damaging sensorial properties of ice cream.
Enzyme‐modified cheese (EMC), a cheese flavor additive with high‐fat content, is preferably produced in powder form because of its long shelf‐life and high industrial applicability. The physical ...properties of additives, especially with high‐fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150°C, 9.1 mL/min, and 28.4 m3/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred.
Practical Application: Enzyme‐modified cheese (EMC) is a widely used product in the development of foods with cheese flavor, and EMC in powder form offers various advantages for industrial applications such as ease in storage and transportation, long shelf‐life, and product applicability, which mainly depend on powder physical properties. In powder production, spray drying is the principle process determining the powder physical properties, and optimization is essential for the desired physical properties. In this study, laboratory‐scale optimization of EMC powder production was carried out, data was provided for scale‐up studies, and the effects of processing conditions on powder physical properties were evaluated.
Abstract
Background:
The effect of gastrointestinal system disorders on Restless Legs Syndrome/Willis-Ekbom disease (RLS/WED) has been previously demonstrated by using serological tests. However, ...this association has not been supported by histopathological studies so far.
Objective:
To investigate the relationship between RLS/WED, upper endoscopic imaging and histopathological results in patients diagnosed with RLS who underwent endoscopy because of gastrointestinal system (GIS) complaints.
Methods:
Case-control study, including 100 patients diagnosed with RLS who presented dyspeptic complaints and underwent upper GIS endoscopy and 106 age- and sex-matched controls. RLS diagnosis was evaluated according to the four main diagnostic criteria determined by the International RLS Study Group. All patients underwent upper GIS endoscopic intervention and at least one gastric and/or antral biopsy.
Results:
There was no significant difference between patients and controls in relation to endoscopically seen gastric ulcer, duodenal ulcer, gastroesophageal reflux disease (GERD) findings and
Helicobacter pylori
(HP) positivity (p>0.05). Intestinal metaplasia and mucosal atrophy were more common in RLS/WED patients compared to controls (p=0.026 and p=0.017, respectively). Additionally, ferritin levels were found to be lower than the reference value.
Conclusions:
The detection of increased severity of intestinal metaplasia, mucosal atrophy, and gastric inflammation in RLS/WED patients with dyspeptic complaints may entail the close gastrointestinal system evaluation of these patients. However, larger randomized and controlled trials are required on this subject where patients are evaluated by upper GIS endoscopic biopsy.
Pomegranate peels are one of the most valuable by-products of the food industry in terms of polyphenols which are conventionally extracted from plant materials by organic solvents, especially with ...methanol. Pressurised water extraction was investigated for the extraction of polyphenols from pomegranate peels. The most important factors affecting the extraction results were found to be particle size, temperature, and static time. The results indicated that pressurised water extraction was as effective as conventional methanol extraction for the recovery of polyphenols from pomegranate peels. Total phenolic contents of pomegranate peels obtained by pressurised water extraction at optimised conditions and conventional solid–liquid methanol extraction were determined as 264.3 and 258.2
mg/g tannic acid equivalents, respectively. Hydrolyzable tannins were the predominant polyphenols of pomegranate peels corresponding to 262.7
mg/g tannic acid equivalents. Punicalagin content of pomegranate peels by pressurised water extraction was found to be 116.6
mg/g on dry matter basis.
In this study, we investigated the effects of microencapsulation conditions on product quality of pomegranate peel phenolics. Our results indicate an optimum air inlet temperature of 160 °C and 1/1 ...(w/w) or 1/3 (w/w) for phenolics/maltodextrin ratio. No differences were observed amongst the maltodextrins used for coatings. There were also no statistically significant differences in phenolic content of microcapsules for the storage periods of 90 days at 4 °C (p > 0.05). We also evaluated the resultant microencapsulated phenolics for enrichment of the functional properties of regular ice cream used as model food in our studies. Addition of pomegranate peel phenolics at 0.5 and 1.0% (w/w) showed significant improvement of the antioxidant and α-glucosidase inhibitory activities of the enriched ice creams compared with control sample. Antioxidant activity as EC50 and α-glucosidase inhibitory as IC50 of 1.0% phenolic enriched ice creams were 133.3 and 22.9 μg/mL, respectively. More than 75% of the panellists accepted the phenolic enriched ice creams in sensory evaluation, which lends supports to such products for commercial introduction to the general public with the potential as functional foods.
•Phenolics of pomegranate peels were microencapsulated.•Microencapsulation process improved storage stability of phenolics.•Phenolic enriched ice creams showed high acceptance by consumers.•Incorporation of pomegranate phenolics improved in vitro bioactivity of ice cream.
Response surface methodology was employed to optimize the extraction of apple pomace phenolics with water. The constructed models were adequate to explain the behavior of the extraction system and ...predict the responses, total phenolics, and 5-hydroxymethylfurfural. Among the studied factors, temperature, extraction time, and solvent to solid ratio had the greatest influence on the responses. Water extraction using a combination of 100 °C for temperature, 37 min for extraction time, and 100 mL/g for solvent to solid ratio provided an opportunity to extract the antioxidants of apple pomace by limiting the formation of 5-hydroxymethylfurfural. Twenty-nine phenolic compounds were characterized in apple pomace by HPLC-MS. Phenolic content of apple pomace was 8341 mg/kg of dry matter at optimized conditions, which offer an alternative, safer way to extract antioxidants than by use of organic solvents.
The antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), ...2,2′-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and β-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3–343.6
mg catechin equivalents and 8.1–36.9
mg cyanidine-3-glucoside equivalents per 100
ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3
±
5.2
mg/100
ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5
±
1.8% and efficient concentration (EC
50) as 29.8
±
2.9
ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was I8
>
I1499
>
I10
>
I1264
>
I1479
>
I26
>
I23
>
Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA).
Rapid increase in human populations and consequent increase in agricultural activities and infrastructures to feed such huge populations have brought several naturally-grown wild fruit species face ...to face with extinction. Wild pears (Pyrus elaeagrifolia Pall.—oleaster-leafed pear) are naturally grown in Kayseri and surrounding nature of Anatolia and traditionally consumed as fruit. These wild fruits are also under the threat of extinction. They are locally called as “Ahlat”. Since, there aren’t any, the present study deals with the morphological and pomological characteristics of these wild fruits. Initial observations yielded that wild pears of Kayseri Province were mostly populated over the valleys in Talas, Talas–Koscagiz, Sariz, Sariz–Tufanbeyli (Adana Province) border and they widespread over these valleys. Pomological analyses yielded the fruit weights as between 27.09 (38-AK-003) and 4.71 g (38-TA-002); fruit lengths as between 36.14 mm (38-AK-003) and 17.26 mm (38-TA-002); fruit widths as between 36.55 mm (38-TO-004) and 20.82 mm (38-SA-013); fruit pedicle lengths as between 24.23 mm (38-SA-012) and 6.89 mm (38-TA-014); water soluble dry matter contents as between 20.00 % (38-TA-016) and 10.00 % (38-TA-001). Significant variations were observed in morphological characteristics of oleaster-leafed pear genotypes through pomological analyses and field observations. Our results may provide useful information for management of wild pear genetic resources.
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