Thiols and Their Uses in the Food Industry

Yapılan çalışmalar gıdalara farklı amaçlar doğrultusunda eklenen sentetik katkı maddelerinin_x000D_ birçoğunun insan sağlığını olumsuz yönde etkilediğini ortaya koymaktadır. Bu sebeple,_x000D_ araştırmacılar hem sentetik katkı maddelerinin yerini alabilecek hem de çeşitli fonksiyonları ile_x000D_ sağlığı olumlu etkileyecek doğal katkı maddeleri üzerine yoğunlaşmıştır. Biyotiyoller, gıdalarda_x000D_ renk, tat ve aroma üzerinde etkileri bulunan aynı zamanda antioksidan ve koruyucu etkileriyle_x000D_ oksidatif hasarı engelleyerek kanser, Alzheimer, Parkinson, akciğer ve kalp hastalıklarının_x000D_ önlenmesinde çeşitli fonksiyonlara sahip olan bileşiklerdir. Bu derlemede, gıdaların tiyol içerikleri,_x000D_ fonksiyonları ve gıda sektöründe sentetik katkı maddelerinin yerine kullanım olanakları üzerine_x000D_ yapılmış çalışmalar bir araya getirilmiştir. _x000D_ _x000D_Studies have shown that many of the synthetic additives which are added to food for different_x000D_ purposes have negative impacts on human health. For this reason, researchers have focused on_x000D_ natural additives that can replace with synthetic ones and positively affect health through their_x000D_ various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess_x000D_ various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by_x000D_ decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies_x000D_ about thiol contents of food, their functions and the possibilities of using thiols in the food industry_x000D_ instead of synthetic additives have been brought together

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography Mass spectrometry, Gas chromatography- olfactometry and Spectrum Sensory Analysis. As a result, 1.73-log and 3.23-log cfu/mL increases were observed in the microbial populations of R. oryzae and C. tropicalis during shake cultures, respectively. C. tropicalis can produce a higher concentration of n-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of n-limonene was determined as 185.56 and 249.54 mu g/kg in the fermented olive mill waste by R. oryzae and C. tropicalis in shake cultures respectively. In contrast, R. oryzae can produce a higher concentration of n-limonene (87.73 mu g/kg) n-limonene than C. tropicalis (11.95 mu g/kg) in bioreactor cultures. Based on sensory analysis, unripe olive, wet towel, sweet aromatic, fermented aromas were determined at high intensity in olive mill waste fermented with R. oryzae meanwhile olive mill waste fermented with C. tropicalis had only a high intensity of unripe olive and oily aroma

Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel

In this study, the effect of deep eutectic solvent on the extraction of phenolic compounds (TPC) from pomegranate peel was investigated. The extraction was performed using an ultrasound bath. The results were compared with conventional extraction. In addition, different solvents (such as water and ethanol) were also examined to determine the efficacy of deep eutectic solvents. The highest TPC values by ultrasound assisted extraction method were found as 154.7, 171.2 and 195.1 mg GAE/g dry matter for water, deep eutectic solvent and ethanol-water (50:50 (v/v)), respectively. The difference in TPC values between ethanol-water and deep eutectic solvent was statistically insignificant. The shortest extraction time was obtained using deep eutectic solvent for ultrasound assisted extraction. The TPC values obtained during conventional extraction were lower compared to that of ultrasound extraction