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    Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying
    (Sidas Medya A.S., 2024) Oner, Manolya Eser; Ozkan, Gulay; Dogan, Ilayda; Esatbeyoglu, Tuba; Capanoglu, Esra
    In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10-9 to 8.92x10-9 m2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity. © 2024 Sidas Medya A.S.. All rights reserved.
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    Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
    (Springer, 2024) Ozkan, Gulay; Oner, Manolya Eser; Tas, Dilara; Esatbeyoglu, Tuba; Capanoglu, Esra
    Loquat (Eriobotrya japonica Lindl.) is a perishable fruit with a huge potential for processing. In this study, the effects of food processing techniques and in vitro gastrointestinal digestion on the phenolics of loquat products were investigated. For this purpose, the results of processed loquat products including juice, nectar, leather, pulp, and jam were compared to the control loquat samples. Spectrophotometric and chromatographic methods were used to analyze the total phenolic (TPC) and total flavonoid contents (TFC), individual phenolic compounds (chlorogenic acid, p-coumaric acid, epicatechin) as well as total antioxidant capacity by DPPH and CUPRAC assays. The TPC and TFC of loquat products varied from 61.2 +/- 5.4 to 855.7 +/- 36.0 mg GAE/100 g and 37.2 +/- 1.6 to 979.5 +/- 65.3 mg CE/100 g, respectively. As in total phenolics, flavonoids, and antioxidants, the highest chlorogenic acid, p-coumaric acid, and epicatechin contents were obtained in loquat leather as 201.20 +/- 9.99 mg/100 g, 47.50 +/- 2.21 mg/100 g, and 46.87 +/- 0.28 mg/100 g, respectively. In addition to these, after in vitro gastrointestinal digestion, it was revealed that loquat leather had the highest TPC, TFC, and total antioxidant capacity values compared to other samples. Results have indicated that the phenolic content of fresh loquat fruits could be improved or protected, mainly by processing into leather and/or jam. Thus, the product scale for this fruit can be increased by obtaining foods with high nutritional value.
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    Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
    (Elsevier, 2023) Oner, Manolya Eser; Subasi, Busra Gultekin; Ozkan, Gulay; Esatbeyoglu, Tuba; Capanoglu, Esra
    Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
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    Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
    (Elsevier, 2023) Esatbeyoglu, Tuba; Fischer, Annik; Legler, Alessandra D. S.; Oner, Manolya E.; Wolken, Henrik F.; Kopsel, Magdalena; Ozogul, Yesim
    Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia mela-nocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.