Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments

There is a search for effective stabiliser activity and alternative pasteurisation techniques for acidified milk drinks (AMD). In the present study, AMD were prepared at three different pH (4.0, 4.5 and 5.0) and high methoxyl pectin (HMP) levels (0.2, 0.5 and 0.8%) by thermal (75 °C, 15 min) and high hydrostatic pressure (HHP) (100, 300 and 500 MPa, 5 min) treatments. To achieve minimum steric stability, 0.5% HMP was required. HMP at 0.5%, pH 4.0 and 4.5, produced high protein solubility (60–70%), low storage sedimentation (10–15%) and mean particle size values in the range of 1.70–3.00 μm for all samples. Heat treatment induced lower particle size variation than HHP treatment. Heat-treated samples also showed lower Turbiscan stability index (TSI) values and smaller delta backscattering (ΔBS) variations. Nonetheless, HHP could replace heat treatment at 0.5% HMP concentration and pH 4.0–4.5. © 2022 Elsevier Lt

Food quality and safety situation in Turkey: governance and barriers to success

The institutional environment for food quality and safety in Turkey is rapidly changing in the last decade but there are still some inconsistencies compared with the EU. High costs of establishing quality assurance systems (QAS), inefficient capacity of the institutional frame, unknown consumer attitudes, low level of production techniques and lack of awareness of producers and consumers are important weaknesses, when evaluating the current food quality and safety situation in Turkey. Whereas, rapid development of QAS, increase in consumer demands, harmonisation of legislation with the EU, increase in the research and incentives for quality production, and production potentials were determined as strong points. When analysing the socio-economic situation of farms, producers’ knowledge, perception and interest in quality with Rapid Rural Appraisal (RRA), it is found that producers did not accumulate capital because of the low profits, a handicap for expanding and investing into production and product quality. Moreover, the producers' knowledge is limited and their quality perception mainly focuses on food safety. As a result, academic studies and research projects needs to be extended and the adaptation of the Turkish legislation with the EU should be completed accordingly.Food Quality Governance, SMEs Barrier for Food Quality, Food Quality Assurance, Agricultural and Food Policy, Food Consumption/Nutrition/Food Safety,

Yüksek Sıvı Basınç (YSB) uygulamasının su ürünlerinin kalite parametreleri ve raf ömrü üzerine etkisi

TÜBİTAK TOVAG Proje01.03.201

Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate

This study investigates the effects of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate (PPI). HHP was combined with various temperature and pH conditions to investigate the combined effects of HHP-based food processing conditions on the functional properties of PPI. Herein, PPI solutions prepared at different pH conditions (3.0, 5.0, and 7.0) were subjected to 300, 400, and 500 MPa HHP treatment at 25 and 50°C for 5 min. Water-holding capacity (WHC), solubility, and emulsification activity of PPI samples were determined. Additionally, nuclear magnetic resonance (NMR) relaxometry and Fourier transform infrared spectroscopy experiments were performed for further analysis. Maximum WHC (p < 0.05) was observed for the samples treated at 500 MPa-pH 5.0-50°C whereas maximum solubility (p < 0.05) belonged to the samples subjected to 300 MPa-pH 7.0-50°C treatment conditions. Better emulsification activity was achieved at pH 3.0 regardless of the pressure level applied. The novelty of this study is that NMR relaxometry was introduced as a fast/nondestructive technique to investigate the changes in the functional properties of PPI samples and one of the functional parameters was correlated with NMR relaxation data. Herewith, the longest transverse relaxation time (T2) (p < 0.05) belonged to the samples with maximum WHC. The results showed that HHP is able to modify the functional properties of PPI at specific temperature-pH combinations, and NMR relaxometry technique has a high potential for such studies. Practical Applications: High hydrostatic pressure (HHP) is an emerging technology which is used for its diverse range of applications in food science and technology. Modification of physicochemical and functional properties of food ingredients is one of the latest applications of HHP treatment. This study demonstrated that HHP treatment was able to modify some functional properties of pea protein isolate (PPI) samples such as water-holding capacity (WHC), solubility, and emulsification activity. In addition to pressure level, pH and temperature were also effective on modifying the functional properties of PPI samples. For instance, a high pressure (500 MPa) was required to improve WHC whereas lower pressures (300 MPa) improved the solubility of the samples at high pH and temperature. The results of this study could be used in model HHP studies to improve some functional properties of PPI for different purposes. © 2022 Wiley Periodicals LLC

The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm2 and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm2. Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R2 adj) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm2, respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.Izmir Institute of Technology (2008IYTE19

Food Quality Assurance Schemes in Turkey

In 2008 and 2009, JRC-IPTS cooperated with Akdeniz University (UNIAKD) to analyse food quality assurance schemes in Turkey. The governance structure of food quality assurance in Turkey is explained, which includes public, semi-public and private institutes, laws and legislations, policies and research. Lack of consumer and producer quality awareness is determined as the main problem by SWOT and Logical Framework Matrix (LFM) studies. A Rapid Rural Appraisal (RRA) study was conducted by interviewing local stakeholders. Turkish producers' knowledge is limited and their quality perception focuses mainly on food safety. There are barriers in exports due to quality that reduce the Turkish share in world food markets. The study concludes with several recommendations on how problems in Turkish food quality assurance schemes could be effectively overcome.JRC.DDG.J.5-Agriculture and Life Sciences in the Econom

Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour

In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 degrees C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat content (SFC), longitudinal relaxation time (T1), second moment (M2) and degree of crystallinity (%) of the samples increased with increase in cooling rate from 0.5 to 6.9 degrees C/min. In contrast, transverse relaxation time (T2) demonstrated an opposite behavior with respect to T1 and decreased when the cooling rate increased. Additionally, effects of cooling rate on the changes of polymorph structures were detected by X-ray measurements. Degree of crystallinity showed high Pearson correlation values (alpha <= 0.05) with SFC (r = 0.771) and T1(r = 0.932). Changes in the crystal polymorphs could also be explained by NMR parameters to some extent as can be observed by the strong correlation between the 13 crystal content and T2 (r = 0.927). At the highest cooling rate, 13 ' crystals were the dominant polymorphic form and constituted 75(%) of the total crystals present. Results of this study suggested that NMR relaxometry could be used as a complementary tool to interpret the crystallization behavior of PKS

Yüksek Hidrostatik Basınç Uygulamasının Beyaz Ve Kırmızı Üzüm Suyunun Kalite Parametrelerine Etkileri.

Dünya'da en fazla tüketilen alkollü içeceklerden biri de şaraptır. Üzümün şarabın hammaddesi olması dolayısıyla üzüm suyunun kaliteside şarapçılık için çok önemlidir. Şarabın ve üzüm suyunun uzun süreli saklanması gereksinimiyle her biri için sırasıyla SO2 ilavesi ve ısıl işlem uygulaması yapılmaktadır. Fakat bu koruma teknikleriyle bazı kalite parametrelerinde düşüş ve azalma görülebilir. Bu bağlamda, 100 MPa ile 400MPa arası değerlerde değişen Yüksek Hidrostatik Basınç (HHP) uygulaması, gıdaların korunmasında, yüksek ısıl işlem görenlere nazaran kalite parametrelerinde çok az bir değişim yaratmaktadır. Dolayısıyla, Yüksek Hidrostatik Basınç (HHP), çoğu durumda, ısıl işlem ve kimyasal madde eklenmesi gibi diğer göreneksel uygulamaların yerine kullanılabilir. Bu çalışmanın amacı, orta seviyeli sıcaklık değerleri (20-40°C) arasındaYüksek Hidrostatik Basınç (HHP) uygulamasının şarap ve üzüm suyunun yapısı, yoğunluğu, rengi, asitliği, tatlılığı, kötü tadı ve alkol miktarı gibi hedeflenen kalite parametreleri üzerindeki etkisini araştırmaktır