Foodomics: A new approach in food quality and safety

Kemahlioglu, Omer Kemal/0000-0002-8125-6563WOS:000615368700005Background. The progress in the analytical methods in food science and technology brought about a novel and modern approach concerning human health and food quality and safety. Foodomics is a recently coined term and is an integration of relevant omics disciplines. The constituent omics approaches have extensively been applied in biology and medical domains so far. Recently, food and nutrition scientists have also been interested in these omics research. Scope and Approach. Foodomics is a powerful tool in determining the food constituents and nutrients at the molecular level. Lately, researches in the food area have been fuelled by using the analytical techniques through different omics disciplines like proteomics, metabolomics, lipidomics, nutrigenomics, metagenomics and transcriptomics. Numerous research papers address the use of different omics technologies separately or in combination not only in ana lysing the food constituents but also in food authentication and evaluation of food safety and quality. It is evident that using the advanced analytical techniques in omics research has empowered the scientists looking into food and nutrition science at a broad perspective. Key Findings and Conclusions. This review discusses the recent developments in the analytical methodologies used in each "omics" discipline and how foodomics approach elucidates the arguments concerning food quality, food safety, the origin of food, human nutrition and relatedly human well-being

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

WOS: 000269367900004In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) during storage at + 4 degrees C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at 1(st) day, 3(rd), 6(th), 9(th), 12(th) and 15(th) weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3(rd) week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15(th) weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and NIP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15(th) weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didn't significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples

Physical properties of yoghurt powder produced by spray drying

WOS: 000338235300018PubMed ID: 24966433The study is an extension of an optimization study, which was planned to determine the optimum spray drying conditions (the feed, outlet and inlet air temperatures) for producing yoghurt powder. The resulting yoghurt powder at each condition was subjected to the measurement of physical properties, moisture content, and reconstitution properties. All the reconstitution properties of yoghurt powders produced under 20 different spray drying conditions according to CCRD experimental design were affected by the drying outlet temperature only. Furthermore, the bulk (bulk and tapped densities, porosity, flowability, hygroscopicity and degree of caking) and particle properties (particle size distribution, particle density and morphology) of yoghurt powder obtained from optimum spray drying conditions were also determined. The bulk, tapped and particle densities of yoghurt powder were 538, 746 and 1177 kg/m(3), respectively. The mean diameter (D-4.3) and the span value of yoghurt powder were 3.053 and 2.487 mu m, respectively.TUBITAK-TOVAGTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [107 O 090]; Ege University, Council of Scientific Research ProjectsEge University [BAP 2006/Muh/043]; Pinar Dairy Products Company, Izmir, TurkiyeThe authors acknowledge the financial support of TUBITAK-TOVAG (project number: 107 O 090) and Ege University, Council of Scientific Research Projects (Project Number: BAP 2006/Muh/043) and also Pinar Dairy Products Company, Izmir, Turkiye

Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage

WOS: 000295769200006Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two parts and stored at 4 degrees C refrigerated control sample and at -18 degrees C for six months frozen experimental samples. After that, cheeses were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1(st), 3(rd), 6(th), 9(th) and 12(th) week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05)