ABSTRACT High hydrostatic pressure (HHP) is a nonthermal preservation technology for inactivating foodborne pathogens and spoilage organisms. The commercial use of HHP generally performed at pressures 400–600 MPa, ambient initial temperature less than 6 min. Moreover, least 5 log 10 reduction target pathogen required safe HHP‐treated foods. Literature data ( Escherichia coli , Listeria monocytogenes Salmonella spp., etc.) were collected based on these ranges information P : T 4°C–25°C, t ≤...

Response surface methodology was employed to optimize the extraction of apple pomace phenolics with water. The constructed models were adequate explain behavior system and predict responses, total phenolics, 5-hydroxymethylfurfural. Among studied factors, temperature, time, solvent solid ratio had greatest influence on responses. Water using a combination 100 °C for 37 min mL/g provided an opportunity extract antioxidants by limiting formation Twenty-nine phenolic compounds characterized in...

In this study, the effects of three different drying methods (freeze drying, oven and vacuum drying) on bioactive (total phenolics, total flavonoids, condensed tannin hydrolyzable contents, antiradical activity, antidiabetic activity) some physicochemical (dry matter, ash, water activity (a w ), color, protein, hydroxymethylfurfural, glucose fructose content) properties persimmon fruit were investigated. Simplex lattice mixture design methodology was applied to determine best solvent for...

Abstract Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic lipid fraction remain as by‐products after processing the fruit into juice. Ice cream is poor polyunsaturated acids therefore, this study was conducted to improve functional properties of ice by incorporating phenolics oil. Incorporation at levels 0.1% 0.4% (w/w) resulted significant changes pH, total acidity, color samples. The most prominent outcomes phenolic incorporation...

Aim: The aim was to choose the optimal encapsulation system and incorporate encapsulates loaded with essential oil into ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates processed coacervation. Carnauba wax microparticles using melt dispersion Morphological properties, chemical, thermal stabilities of tested SEM, FTIR spectral, thermogravimetric analysis. Results: Alginate provided sufficient emulsion...

Noni syrup has became a popular product in the health and beauty industry thanks to its numerous potential benefits. First, noni contains high levels of antioxidants, which help neutralize free radicals body, thereby preventing aging protecting cells from damage. The study tested different ratios dissolving fruit powder water (1:99, 2:98, 3:97, 4:96 g/mL). extract was mixed with sugar concentrations (50, 55, 60° Brix) citric acid 0.3, 0.35, 0.4% (w/v). Additionally, Carboxymethyl...

Pomegranate juices obtained from ten pomegranate cultivars of Turkey were analysed for their sugars, organic acids and the other quality parameters including pH, total soluble solids, titratable acidity. Statistically significant differences determined among analysed. Citric acid was predominant all studied. Cultivar "Zivzik," one most popular cultivar in Turkey, showed best scores solids (16.9 ± 0.06 °Brix), glucose (84.18 0.42 g/l) fructose (83.34 0.81 g/l). classified into three groups...

Five apricot (Prunus armeniaca L.) cultivars were examined throughout fruit development period to monitor the changes in quality characteristics including hardness, ºBrix, color, titratable acidity and pH. Changes amount of sugars (fructose, glucose sucrose) organic acids (citric, malic quinic) also determined by HPLC. The predominant sugar found be at initial ripening stages; however, sucrose or became end maturation. Sugar/ acid rate was highest Hasanbey (HB) cultivar during unripe period,...

Summary In this study, the extraction of bioactive compounds from lemon peel, a by‐product food industry, was investigated using pressurised hot water (PHWE) at different temperatures (40–200 °C) and times (5–30 min) under 10.34 MPa pressure. The selectivity PHWE process on eriocitrin hesperidin also tested. highest total phenolic content (TPC) (59.57 mg gallic acid equivalents g −1 ), flavonoid (TFC) (8.22 catechin ) antioxidant capacity by DPPH (42.59 Trolox (TE) were obtained 160 °C for...

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae two steps optimization: Plackett–Burman and Box–Behnken design. The variables were initial moisture content (X1: 30–50%), incubation temperature (X2: 26–37 °C), time (X3: 3–5 days), response total peptide (TPC). fermented (FHOC) darker higher protein, oil, ash but lower carbohydrate than HOC. FHOC had 6.1% more essential amino...

The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. optimum extraction conditions were 100°C for the temperature and 120 min time TPC 6,365 mg GAE/100 g ABTS radical scavenging activity 9,196 TEAC/100 g. Lemon extracts dried using three different air inlet temperatures (130°C, 165°C, 200°C) which 165°C provided better scores than other points in terms yield (65.9%), efficiency (99.4%), dry matter (98.3%), water (0.160). had an...

In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying microwave (MWD-C or hot air (HAD-C were investigated to determine physicochemical, techno-functional, textural, volatile components dried slices. A Taguchi orthogonal experimental design was set up 18 points (L18 ), best conditions for obtained using signal/noise ratio method. Coating C P then at 450 W displayed higher results compared other in terms color, total phenolic, antioxidant...