Plant-derived proteins, such as those from sesame seeds, have the potential to be used versatile food ingredients. End-use functionality can further improved by high-intensity ultrasound treatments. The effects of on properties protein isolates cold-pressed cake were evaluated. SDS-PAGE demonstrated no significant changes in molecular weight proteins. Ultrasound treatments resulted decreased particle size with a more uniform distribution, resulting exposure hydrophobicity and free -SH groups...

ABSTRACT Sesame protein isolate is a promising sustainable plant‐based due to its high nutritional value and unique flavor. However, several challenges related functional characteristics, sesame can only be used sparingly in food applications. Therefore, the main objective of this study was investigate effects nonthermal techniques including high‐pressure homogenization (HPH, 100 MPa), high‐intensity ultrasound (US, at frequency 20 kHz for 6 min), hydrostatic pressure (HHP, 400 MPa 5 min) on...

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, rheological properties kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as

Food gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical food applications. One the main design principles a functional matrix is encapsulation, protection, controlled release nutraceuticals. The present study utilized two products having great interest recently, phycocyanin honey, which were embedded in gel-type delivery system composed different concentrations alginate (0.5, 1.0, 1.5, 2.0g/100 mL) gelatin (7g/100 mL)....

In this study, various kinds of cryoprotectant (skim milk, lactose, and sucrose) formulations were tested to enhance the survival Lactobacillus brevis ED25 after freezing freeze-drying. A Box–Behnken experimental design was used optimize cryoprotective medium highest cell observed with 17.28% skim 2.12% 10% sucrose as optimum condition. The structural physicochemical characteristics freeze-dried powder acceptable for application regards particle surface morphology, moisture water activity...

In this study, the effects of various matrices consisting maltodextrin and reconstitute skim milk their binary ternary mixtures with gum Arabic in microencapsulation Lactobacillus casei Shirota by freeze-drying technique were assessed. Microcapsules produced showed high viability (>99%) after freeze drying. While free cells completely inactivated exposure to simulated gastrointestinal conditions, survival rates microencapsulated L. found for all microcapsules except maltodextrin:gum...

HIGHLIGHTS Microwave drying lead to improve the characteristics of Hawthorn slices. Page model was found as best described microwave data. at 360 W can be applied an effective technology for hawthorn

Hazelnut beverage is a plant-based produced from hazelnut cake as by-product obtained after cold press extraction. It has high nutritional value and significant percentage of consumers show interest in it due to its health benefits. In this study, manufactured by-products oil industry was incorporated into functional yoghurt production. Five formulations (ratio 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) yoghurt-like products were prepared indicate the storage period samples...

In this study, the ethanolic extracts of leaf and flower Thymus pseudopulegioides Klokov & Des. Shost collected from Sultan Murat Plateau Trabzon, Turkey was assessed for total phenolic contents antioxidant activities. addition, antibacterial activity against nine different bacterial strains (Staphylococcus aureus, Escherichia coli, Pseudomanas aeruginosa, Bacillus cereus, B. pumilus, subtilis, licheniformis, Listeria innocua L. monocytogenes) were determined using agar-dilution...

In this study, determination of habitat altitude effect on the total phenolic contents, antioxidant and antimicrobial activities flower leaf extracts from Hypericum montbretii, H. orientale perforatum species was aimed. The plants were collected randomly forages (altitudes ranged 430 to 1105 m a.s.l.) located in Western Black Sea Region, Turkey. Antioxidant properties ethanolic determined with DPPH ABTS assay Bacillus pumilis NRRL BD-142, B. subtilis B-209, licheniformis NRRL-B-1001, cereus...

This study aimed to investigate optimal fermentation conditions for sourdough by freeze-dried Lactobacillus curvatus N19, Weissella cibaria N9 and brevis ED25 isolated from Turkish previously. The central composite rotational design was applied the optimization of parameters (temperature time). carried out under a simulated system biomass concentration, total acidity, lactic acetic acid formation were chosen as response variables. Results showed that models developed all variables...

The aim of this study was to investigate the effect low (65, 72 and 85 °C) high (105, 110 115 temperature heat treatment on microbiological, physical chemical properties pressure homogenised hazelnut beverage. total number aerobic bacteria decreased with not detected after °C higher treatments. pH value beverage did change significantly as a function (P>0.05). soluble content protein values or treated were treatments considered non-thermal ones, also serum separation adversely affected...

In this study, the changes in quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C 1 after pressure homogenization process were determined during short (10 days) long term (120 storage periods, respectively. Microbial viability was not detected any thermally samples. Although pH titration acidity values LHT samples did show important change storage, HHT decreased significantly. While protein solubility increased it slightly...

Bu çalışmada ön işlem olarak ozmotik dehidrasyon (OD) ve vakum emdirme (VE) uygulamalarının birlikte kullanılmasının kırmızı pancarda kütle transferi, kurutma kinetiği kalite özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. amaçla dilimler halinde pancara %40 %60 sükroz çözeltisinde OD işlemi uygulanmıştır. ilk 20 dakika boyunca vakumlu (OD-VE) veya uygulamasız toplam 180 gerçekleştirilmiştir. uygulanmayan örnek kontrol örneği değerlendirilmiştir. Ön uygulanmış uygulanmamış örnekler...

The application of the traditional homogenization process used in yogurt production under higher pressure, such as 50-200 MPa, is a new approach to improving structure and quality effectively. High-pressure (HPH) considered technology that changes microstructure, water holding capacity, viscosity, sensorial properties yogurts by affecting fat globules protein structures depending on content. In this study, effects bacterial growth, acidification kinetics viscosity development were...