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Ozturk E, Alpas H, Arici M. Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam. ACS OMEGA 2024; 9:10400-10414. [PMID: 38463315 PMCID: PMC10918790 DOI: 10.1021/acsomega.3c08297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 03/12/2024]
Abstract
The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glactic acid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.
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Affiliation(s)
- Eylül Ozturk
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
| | - Hami Alpas
- Food
Engineering Department, Middle East Technical
University, Ankara 06800, Turkey
| | - Muhammet Arici
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
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2
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Öztürk Hİ, Buzrul S, Bilge G, Yurdakul M. Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1784-1792. [PMID: 37862233 DOI: 10.1002/jsfa.13066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/30/2023] [Accepted: 10/20/2023] [Indexed: 10/22/2023]
Abstract
BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm-1 of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C). RESULTS The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL-1 GAE) and antioxidant activity (694-2091 μmol Trolox mL-1 ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (~9%) and lactic acid bacteria (~3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. CONCLUSION Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hale İnci Öztürk
- Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey
| | - Sencer Buzrul
- Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
| | - Gonca Bilge
- Department of Food Engineering, Yeditepe University, İstanbul, Turkey
| | - Merve Yurdakul
- Department of Bioengineering, Konya Food and Agriculture University, Konya, Turkey
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3
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Guclu G, Dagli MM, Ozge Aksay, Keskin M, Kelebek H, Selli S. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes ( Ipomoea batatas L.) as affected by different cooking methods. Heliyon 2023; 9:e18684. [PMID: 37560669 PMCID: PMC10407218 DOI: 10.1016/j.heliyon.2023.e18684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/07/2023] [Accepted: 07/25/2023] [Indexed: 08/11/2023] Open
Abstract
In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, antioxidant activity, sugars, phenolic acids, and anthocyanins. LC-MS-MS was employed in the characterization of these compounds. It was observed that the product color and cooking method significantly affected the concentrations of bioactive compounds like polyphenols. Both the highest total phenolic content (11.36 mg/g) and antioxidant activity (DPPH (50.3 μM TE/g) and ABTS (63.53 μM TE/g)) were determined in the purple sweet potato cooked with the SV method. 10 phenolic acids were quantified in all samples which were in the highest amounts in the orange colored samples followed by the purple samples. Baking resulted in the highest total phenolic acids in all samples. 13 anthocyanins were detected in the purple-colored samples, while the SV cooking best preserved the anthocyanins. In sum, purple sweet potatoes cooked by SV are recommended for higher phenolic contents, antioxidant capacity and anthocyanins.
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Affiliation(s)
- Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
| | - Mumine Melike Dagli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
| | - Ozge Aksay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Muharrem Keskin
- Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330, Adana, Türkiye
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4
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Yao F, Gao H, Yin CM, Shi DF, Fan XZ. Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods 2023; 12:2573. [PMID: 37444310 DOI: 10.3390/foods12132573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5-20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Affiliation(s)
- Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chao-Min Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - De-Fang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xiu-Zhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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Yusuf EH, Wojdyło A, Nowicka P. Possibility to use the different sizes and colors of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:933-943. [PMID: 36071473 DOI: 10.1002/jsfa.12206] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 09/02/2022] [Accepted: 09/07/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. RESULTS In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti-aging, and anti-obesity activities with antioxidant potential by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti-α-glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. CONCLUSION Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Emel Hasan Yusuf
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Encapsulation of Bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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7
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Optimization, identification and bioactivity of flavonoids extracted from Moringa oleifera leaves by deep eutectic solvent. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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8
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Ekici H, Kadiroglu P, Ilgaz C. Next‐generation sequencing of shalgam flavor influencing microflora. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Halil Ekici
- Food Engineering Department Adana Alparslan Türkeş Science and Technology University Adana Turkey
- Molecular Biology and Genetics Department Kilis 7 Aralık University Kilis Turkey
| | - Pınar Kadiroglu
- Food Engineering Department Adana Alparslan Türkeş Science and Technology University Adana Turkey
| | - Ceren Ilgaz
- Food Engineering Department Adana Alparslan Türkeş Science and Technology University Adana Turkey
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9
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Investigating the Impact of Extruded Dehulled Adlay with Specific In Vitro Digestion Properties on Blood Lipids in Subjects with Mild to Moderate Dyslipidemia. Foods 2022; 11:foods11040493. [PMID: 35205970 PMCID: PMC8871124 DOI: 10.3390/foods11040493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 01/29/2022] [Accepted: 02/04/2022] [Indexed: 01/12/2023] Open
Abstract
Dyslipidemia, a major risk factor for cardiovascular diseases (CVDs), is modifiable by diet and lifestyle changes. A large population with mild to moderate dyslipidemia is at risk of developing CVDs, and early initiation of preventive measures can avert advancing into severe medical conditions. Studies suggest increasing slowly digestible starch (SDS) in diets can help lower blood lipids. We processed dehulled adlay, a cereal rich in bioactive compounds, such as polyphenols and phytosterols, into an instant meal by extrusion and milling and then assessed its starch composition and in vitro digestibility. The dehulled adlay was found to consist of 32% SDS and resistant starch combined. Then, eligible subjects with dyslipidemia were recruited to explore the adlay’s hypolipidemic potential, safety, and acceptability. Subjects consumed the dehulled adlay as the sole carbohydrate source in their breakfast, without changing other components in the diet or lifestyle, for 12 weeks. After intervention, serum total cholesterol (TC) decreased significantly in subjects with hypercholesterolemia. In addition, both TC and triglyceride levels decreased significantly in those above 50 years old. In conclusion, the extruded dehulled adlay displays potential for favorably modulating blood lipids, and the effect is more pronounced in the middle-aged population.
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10
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Kahve HI, Akbulut M, Coklar H. Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Magaña AA, Kamimura N, Soumyanath A, Stevens JF, Maier CS. Caffeoylquinic acids: chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2021; 107:1299-1319. [PMID: 34171156 PMCID: PMC9084498 DOI: 10.1111/tpj.15390] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/15/2021] [Accepted: 06/19/2021] [Indexed: 05/02/2023]
Abstract
Caffeoylquinic acids (CQAs) are specialized plant metabolites we encounter in our daily life. Humans consume CQAs in mg-to-gram quantities through dietary consumption of plant products. CQAs are considered beneficial for human health, mainly due to their anti-inflammatory and antioxidant properties. Recently, new biosynthetic pathways via a peroxidase-type p-coumaric acid 3-hydroxylase enzyme were discovered. More recently, a new GDSL lipase-like enzyme able to transform monoCQAs into diCQA was identified in Ipomoea batatas. CQAs were recently linked to memory improvement; they seem to be strong indirect antioxidants via Nrf2 activation. However, there is a prevalent confusion in the designation and nomenclature of different CQA isomers. Such inconsistencies are critical and complicate bioactivity assessment since different isomers differ in bioactivity and potency. A detailed explanation regarding the origin of such confusion is provided, and a recommendation to unify nomenclature is suggested. Furthermore, for studies on CQA bioactivity, plant-based laboratory animal diets contain CQAs, which makes it difficult to include proper control groups for comparison. Therefore, a synthetic diet free of CQAs is advised to avoid interferences since some CQAs may produce bioactivity even at nanomolar levels. Biotransformation of CQAs by gut microbiota, the discovery of new enzymatic biosynthetic and metabolic pathways, dietary assessment, and assessment of biological properties with potential for drug development are areas of active, ongoing research. This review is focused on the chemistry, biosynthesis, occurrence, analytical challenges, and bioactivity recently reported for mono-, di-, tri-, and tetraCQAs.
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Affiliation(s)
- Armando Alcázar Magaña
- Department of Chemistry, Oregon State University, Corvallis, OR, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR, USA
- BENFRA Botanical Dietary Supplements Research Center, Oregon Health and Science University, Portland, OR, USA
| | - Naofumi Kamimura
- Department of Bioengineering, Nagaoka University of Technology, Nagaoka, Niigata, Japan
| | - Amala Soumyanath
- BENFRA Botanical Dietary Supplements Research Center, Oregon Health and Science University, Portland, OR, USA
- Department of Neurology, Oregon Health and Science University, Portland, OR, USA
| | - Jan F. Stevens
- Linus Pauling Institute, Oregon State University, Corvallis, OR, USA
- BENFRA Botanical Dietary Supplements Research Center, Oregon Health and Science University, Portland, OR, USA
- Department of Pharmaceutical Sciences, Oregon State University, Corvallis, OR, USA
| | - Claudia S. Maier
- Department of Chemistry, Oregon State University, Corvallis, OR, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR, USA
- BENFRA Botanical Dietary Supplements Research Center, Oregon Health and Science University, Portland, OR, USA
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12
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Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1962340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ilkay Gok
- Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
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13
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Ates C, Akdemir Evrendilek G, Uzuner S. High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ceren Ates
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Gulsun Akdemir Evrendilek
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
- Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey
| | - Sibel Uzuner
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
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14
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Selli S, Guclu G, Sevindik O, Kelebek H. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC-MS-O and LC-DAD-ESI-MS/MS. Food Chem 2021; 354:129576. [PMID: 33773480 DOI: 10.1016/j.foodchem.2021.129576] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/20/2021] [Accepted: 03/07/2021] [Indexed: 12/21/2022]
Abstract
Volatiles, key odorants, phenolics and antioxidant properties of raw, boiled and oven-cooked champignon and oyster mushrooms were investigated. Total concentration of the volatiles was drastically reduced by both cooking treatments and the lowest contents were found in the oven-cooked sample. Alcohols and terpenes were the dominant aroma groups in the raw champignon and oyster sample, respectively. The highest FD factor (FD = 2048) was found for 1-octen-3-one and methional in raw and boiled champignon samples while the same FD factor was determined in 1-octen-3-ol and methional in raw and boiled oyster samples. It was determined that the phenolics were more abundant in champignon samples than the oyster samples and that the boiling process caused a decrease while oven-cooking resulted in an increase in the amount of phenolics in both varieties. It was revealed that cooking was a crucial factor for the key odorants and phenolics in champignon and oyster mushrooms.
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Affiliation(s)
- Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey.
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
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15
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Tanguler H, Bozdogan A, Aksay S, Kelebek H, Erten H. Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hasan Tanguler
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| | - Adnan Bozdogan
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Food Engineering, Faculty of Engineering Osmaniye University Osmaniye Turkey
| | - Salih Aksay
- Department of Food Engineering Faculty of Engineering Mersin University Mersin Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Food Engineering, Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Huseyin Erten
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
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16
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Cuvas-Limon RB, Nobre C, Cruz M, Rodriguez-Jasso RM, Ruíz HA, Loredo-Treviño A, Texeira JA, Belmares R. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Crit Rev Food Sci Nutr 2020; 61:2984-3006. [PMID: 32662286 DOI: 10.1080/10408398.2020.1791050] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.
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Affiliation(s)
- R B Cuvas-Limon
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico.,Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Clarisse Nobre
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Saltillo, Coahuila, Mexico
| | - Rosa M Rodriguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Héctor A Ruíz
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Araceli Loredo-Treviño
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - J A Texeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
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