A traditional fermented beverage: Boza

Gıda üretim ve muhafazasında en eski ve ekonomik yöntemlerden birisi fermantasyon teknolojisidir. Fermente gıdalar sağlık üzerine olumlu etkilerinden dolayı dünya çapında yaygın olarak üretilip tüketilmektedir. Besinsel değer, duyusal özellikler ile sindirilebilirlik açısından üstün özelliklere sahiptirler. Geleneksel, fermente tahıl bazlı bir içecek olan boza darı, mısır, pirinç, buğday gibi tahıllardan elde edilmektedir. Boza, karakteristik tatlı-ekşimsi bir tada, açık sarı renge ve asidik-alkollü bir kokuya sahiptir. Üretiminde kullanılan hammaddeye ve uygulanan fermantasyon yöntemine bağlı olarak bozanın kalite özellikleri de farklı olabilmektedir. Tadı, lezzeti ve besinsel değeri nedeni ile bozanın geleneksel fermente içecekler arasında önemli bir yeri bulunmaktadır. Özellikle kış aylarının içeceği olan boza dünyanın pek çok ülkesinde bilinmektedir. Bu derlemede bozanın üretimi, ürün özellikleri, muhafazası ve sağlık üzerine etkileri hakkında bilgi verilmesi amaçlanmıştır.Fermentation technology is one of the oldest and most economical methods of food production and preservation. Fermented foods are widely produced and consumed worldwide because of their beneficial effects on human health. They have superior properties in terms of nutritional value, sensory properties and digestibility. Boza, a traditional cereal based fermented beverage, is produced with millet, maize, rice and wheat. It has a characteristic sweet-sour taste, light yellow color and acidic-alcoholic odor. The quality parameters of boza may vary with the type of raw materials and fermentation methods used in production. Boza has an important place among traditional fermented beverages, owing to its taste, flavor and nutritive value. Boza, especially consumed in winter, is known in many countries around the world. In this study, production methods, product characteristics, storage and health effects of boza were reviewed

Multi response optimisation of polyphenol extraction conditions from grape seeds by using ultrasound assisted extraction (UAE)

Multi response optimisation conditions were investigated in grape seeds’ phenolic compounds extraction by using ultrasound-assisted extraction (UAE) methodology. The effect of independent process variables such as EtOH concentration (0–100%), extraction time (0–40 min), solvent:solid ratio (4.5–38.5 mL/g) and extraction temperature (20–60°C) on total phenolic content (TPC) and total antioxidant activity (TAA) of the extracts were studied. The optimum conditions of UAE were determined as follows: EtOH concentration, 61.76%; extraction time 20 min., solvent:solid ratio, 30 mL/g; extraction temperature 50°C. The estimation results of the model and the experimental results for TPC and TAA showed a great similarity. © 2018 Taylor & Francis

ULTRASOUND ASSISTED EXTRACTION OF PLANT-DERIVED PHENOLIC COMPOUNDS

Bitki kaynakl› g›dalarda yayg›n olarak bulunan fenolik bileflikler do¤al renklendirici ve koruyucu olarak g›da endüstrisinde genifl çapl› kullan›lmaktad›r. Ayr›ca, serbest radikal temizleme yeteneklerine ba¤l› olarak kalp damar hastal›klar› ve kanser gibi kronik dejeneratif hastal›klar›n geliflimini önlemektedir. Günümüzde biyoaktif fonksiyonlar›na ba¤l› olarak fenolik bilefliklerin tüketimine yönelik ciddi bir e¤ilim söz konusudur. Bu durum güçlü antioksidan özellik gösteren polifenollerin çeflitli bitkisel materyallerden eldesi amac›yla yeni tekniklerin araflt›r›lmas›na sebep olmufltur. Geleneksel ekstraksiyonun uzun zaman almas› ve çok fazla çözücüye ihtiyaç duyulmas› nedeniyle ultrasonik dalga destekli ekstraksiyon uygulamas› son y›llarda genifl çapl› olarak araflt›r›lmaktad›r. Yap›lan çal›flmalarda bitkisel materyal ile etkileflime giren ses ötesi dalgalar›n materyalin fiziksel ve kimyasal özelliklerini de¤ifltirerek ektraksiyon veriminde ve ekstrakt kalitesinde art›fl sa¤lad›¤› ortaya konmufltur. Bu çal›flmada basit, h›zl›, ucuz ve çevre dostu bir teknik olan ultrasonik dalga uygulamas› ile fenolik bilefliklerin çeflitli bitkisel ürünlerden ekstraksiyonunun incelendi¤i araflt›rmalar derlenmifltir.Phenolic compounds which are broadly distributed in plant-derived foods have been widely used as natural colorants and preservatives in food industry. They also prevent the development of chronic degenerative diseases such as cardiovascular disease and cancer depending on the free radical scavenging ability. Nowadays, there is a serious tendency towards the consumption of phenolic compounds due to their bioactive functions. This trend provided the investigation of new techniques to extract polyphenols which have strong antioxidant properties obtained from plant materials. Recently, ultrasound assisted extraction has been widely reported since the conventional extraction is time consuming and requires large amount of solvent. The literature demonstrates that ultrasound provides increased yield extraction and quality of extracts with changing physical and chemical properties of plant material. This paper reviewed the studies on the extraction of phenolic compounds from various plant products with ultrasound which is simple, quick, inexpensive and environment friendly technique

Green alcoholic solvent and UAE extraction of oleuropein from the Olea europaea L.leaves: Experimental design, optimization, and comparison with Pharmacopoeia method

Solvent extraction and UAE were studied for the extraction of the polyphenolic compounds from the olive leaf in MeOH/H 2 O and EtOH/H 2 O solvent systems. Box Wilson-CCRD design was used under RSM for the experimental design of alcoholic solvent extraction. Multi-response optimization was solved with the help of pareto areas and optimal input variable values were determined by the desirability function, optimization by fuzzy similar precedable ratio method. It is seen that the developed solvent extraction methods are more advantageous to the European Pharmacopoeia method for especially oleuropein and the other phenolics which have synergetic effect in olive leaf extract. © 2019, © 2019 Taylor & Francis Group, LLC

Optimization of ultrasound-assisted water extraction conditions for the extraction of phenolic compounds from black mulberry leaves (Morus nigra L.)

Multiple response optimizations of ultrasound-assisted water extraction (UAWE) conditions for the extraction of phenolic compounds from Morus nigra L. leaves were investigated. The experimental design and optimization of the UAWE were performed using response surface methodology (RSM) coupled with a central composite design (CCD). The optimum conditions of UAWE were determined as extraction time: 15 min, solvent:solid ratio: 85 mL/g and extraction temperature: 55°C. The optimized UAWE was compared with conventional extraction (CE) and it was observed that TPC (21.78 ± 0.50 mg GAE/g dw), TFC (11.70 ± 0.26 mg CAT/g dw), and TAA (66.37 ± 0.66% 1,1-diphenyl-2-picrylhydrazyl [DPPH]) in UAWE were higher than CE. The polyphenolic profile of the extracts obtained from both methods was evaluated and most of the 16 phenolic compounds especially chlorogenic acid (3.47 ± 0.06 mg/g dw), kaempferol (1.39 ± 0.02 mg/g dw) and quarcetin hydrate (1.92 ± 0.01 mg/g dw) were found in higher amounts in UAWE extracts. Practical applications: Black mulberry leaf extract, which is an important source for antioxidants and especially phenolic compounds, has a potential to become a supplement and functional food. Herbal infusion or tea prepared from black mulberry leaves can be an alternative to mostly consumed tea. The extraction and purification of natural antioxidant substances from plant sources make it possible to use these substances in the food industry. It is therefore important to optimize the extraction conditions of natural antioxidants and identify the substances in the extracts obtained. In this study, UAWE for high extraction yield at low temperature was also preferred to extract high quantities of phenolic compounds, which are heat sensitive. UAWE for phenolic extraction from black mulberry leaves was optimized by RSM. The optimized and improved extraction technique obtained from this study can contribute to the food industry by being used in large-scale industrial applications. © 2019 Wiley Periodicals, Inc