Porphyridum Cruentum as a natural colorant in chewing gum

Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 &#956;g g -1 and chlorophyll-a from 511 to 1513 &#956;g g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix

Porphyridum Cruentum as a natural colorant in chewing gum

<div><p>Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix.</p></div

Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration

WOS: 000209904200006In this study different concentrations (2.5%, 5%, 10%) of beetroot, red cabbage and broccoli juices were added to mellorine to increase its bio-functional properties. Some physicochemical (brix, pH) and bio-functional properties (total phenolic and flavanoid content and DPPH activity) of the juices were determined and total phenolic content of broccoli, beetroot, and red cabbage juices were found to be 419.8, 570.6 and 1131.9 mg/L, respectively. The rheological, physicochemical properties of mellorine mixes and functional and sensory properties of mellorine enrinched with vegetable juices in different concentrations were investigated. All mixes showed shear thinning behavior. The apparent viscosity and consistency index values (K) decreased with increase in vegetable juice concentration. Total phenolic, total flavonoid and DPPH radical scavenging activity increased with increasing all vegetable juice concentration added to the formulation. Regarding sensory properties, among the samples containing vegetable juice, broccoli juice containing sample in concentration of 5% had the highest scores considering colour and appearance, body and consistency and taste and colour properties. TOPSIS (Technique for order preference by similarity to ideal solution) was performed to determine optimum vegetable juice type and concentration regarding bio-functional and sensory properties. According to TOPSIS, the mellorine including 10% red cabbage juice was found as the best sample when considering determined conditions. (C) 2014 Published by Elsevier Ltd.Erciyes UniversityErciyes University [FBY10-3094]The authors would like to thank the Erciyes University Research Project Unit (Project No. FBY10-3094) for financial support of this work

Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K, n, R-2 values for Ostwald model were in the range of 4.8-160.3 mPa.s(n), 0.5117-0.9745, 0.9972-0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively.In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K, n, R-2 values for Ostwald model were in the range of 4.8-160.3 mPa.s(n), 0.5117-0.9745, 0.9972-0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

In this study, effect of fatty acid composition on dynamic and steady shear rheology of oils was studied. For this aim, different types of vegetable oils (soybean, sunflower, olive, hazelnut, cottonseed and canola), were used. Rheological properties of oil samples were identified by rheometer (Thermo-Haake) at 25 degrees C and fatty acid composition of oils was determined by GC (Agilent 6890). Steady shear rheological properties of oil samples were measured at shear rate range of 0.1-100 s(-1). Viscosity of olive, hazelnut, cottonseed, canola, soybean and sunflower was 61.2 mPa.s, 59.7 mPa.s, 57.3 mPa.s, 53.5 mPa.s, 48.7 mPa.s and 48.2 mPa.s, respectively. There was a significant difference between viscosity of oils except soybean and sunflower. As a result it was seen that there was a correlation between viscosity and monounsaturated (R=0.89), polyunsaturated (R=-0.97) fatty acid composition of oils, separately. Equation was found to predict viscosity of the oils based on mono and polyunsaturation composition of oils. In addition the dynamic rheological properties of oils were also examined. G', G '' and tan delta (G ''/G') values were measured at 0.3 Pa (in viscoelastic region) and 0.1-1 Hz. As a result of multiple regression analysis another equations were found between tan delta, viscosity and polyunsaturated fatty acids

5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage

Pekmez (molasses) is a traditional food commonly produced from grape and other kind of fruit juices by evaporation processes. In this study, 5-Hydroxymethylfurfural (HMF) level of various pekmez samples was investigated during storage at different temperatures. HMF content of apricot, mulberry, carob, grape, Juniperus communis pekmez changed from 133.0 ppm to 1060.5 ppm, from 88.2 to 1921.5 ppm, from 11.1 to 1153.6 ppm, from 75.5 to 2077.0 ppm, from 19.9 to 280.1 ppm throughout eight months storage period, respectively. Samples of pekmez from the Juniperus communis had the minimum k values for each temperature that means HMF formation in these samples were slower than other pekmez types. The kinetic data analysis for HMF formation during storage was performed and an Arrhenius equation was used to determine the effect of temperature on reaction kinetics of 5-HMF formation in pekmez samples. Ea values were found between 10.58-37.73 (kcal/mol). Apricot pekmez was found as the least sensitive sample to HMF formation resulted from temperature changes.Pekmez (molasses) is a traditional food commonly produced from grape and other kind of fruit juices by evaporation processes. In this study, 5-Hydroxymethylfurfural (HMF) level of various pekmez samples was investigated during storage at different temperatures. HMF content of apricot, mulberry, carob, grape, Juniperus communis pekmez changed from 133.0 ppm to 1060.5 ppm, from 88.2 to 1921.5 ppm, from 11.1 to 1153.6 ppm, from 75.5 to 2077.0 ppm, from 19.9 to 280.1 ppm throughout eight months storage period, respectively. Samples of pekmez from the Juniperus communis had the minimum k values for each temperature that means HMF formation in these samples were slower than other pekmez types. The kinetic data analysis for HMF formation during storage was performed and an Arrhenius equation was used to determine the effect of temperature on reaction kinetics of 5-HMF formation in pekmez samples. Ea values were found between 10.58&ndash;37.73 (kcal/mol). Apricot pekmez was found as the least sensitive sample to HMF formation resulted from temperature changes.</p

Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

In this study, the effect of different storage temperatures (25,35 and 45 degrees C) and storage times (0,45 and 90 days) on physicochemical properties (color values, pH, and brix) and HMF (5-hydroxymethylfurfural) contents of grape, mulberry, black mulberry and carob molasses samples was studied. A two factor-three level composite face center design was performed to model and study effects of these factors on the HMF contents of these samples. As a result, storage temperature and time values were found to remarkably change the physicochemical properties and HMF contents. HMF content of the molasses samples increased with temperature and storage time. The highest HMF levels were generally observed in mulberry and black mulberry molasses. The best fitting second order polynomial models were developed using multiple linear regression analysis with backward elimination regression (BER) procedure to remove insignificant factors and interactions from the models. R-2 values of the established models were higher than 0.844, indicating that models were adequate to predict HMF content. (C) 2013 Elsevier B.V. All rights reserved.In &nbsp;this &nbsp;study, &nbsp;the &nbsp;effect &nbsp;of &nbsp;different &nbsp;storage &nbsp;temperatures &nbsp;(25, &nbsp;35 &nbsp;and &nbsp;45?C) &nbsp;and &nbsp;storage &nbsp;times &nbsp;(0, &nbsp;45 &nbsp;and 90 &nbsp;days) &nbsp;on &nbsp;physicochemical &nbsp;properties &nbsp;(color &nbsp;values, &nbsp;pH, &nbsp;and &nbsp;brix) &nbsp;and &nbsp;HMF &nbsp;(5-hydroxymethylfurfural)contents &nbsp;of &nbsp;grape, &nbsp;mulberry, &nbsp;black &nbsp;mulberry &nbsp;and &nbsp;carob &nbsp;molasses &nbsp;samples &nbsp;was &nbsp;studied. &nbsp;A &nbsp;two &nbsp;factorthree &nbsp;level &nbsp;composite &nbsp;face &nbsp;center &nbsp;design &nbsp;was &nbsp;performed &nbsp;to &nbsp;model &nbsp;and &nbsp;study &nbsp;effects &nbsp;of &nbsp;these &nbsp;factors &nbsp;onthe &nbsp;HMF &nbsp;contents &nbsp;of &nbsp;these &nbsp;samples. &nbsp;As &nbsp;a &nbsp;result, &nbsp;storage &nbsp;temperature &nbsp;and &nbsp;time &nbsp;values &nbsp;were &nbsp;found &nbsp;toremarkably &nbsp;change &nbsp;the &nbsp;physicochemical &nbsp;properties &nbsp;and &nbsp;HMF &nbsp;contents. &nbsp;HMF &nbsp;content &nbsp;of &nbsp;the &nbsp;molasses samples &nbsp;increased &nbsp;with &nbsp;temperature &nbsp;and &nbsp;storage &nbsp;time. &nbsp;The &nbsp;highest &nbsp;HMF &nbsp;levels &nbsp;were &nbsp;generally &nbsp;observed in &nbsp;mulberry &nbsp;and &nbsp;black &nbsp;mulberry &nbsp;molasses. &nbsp;The &nbsp;best &nbsp;fitting &nbsp;second &nbsp;order &nbsp;polynomial &nbsp;models &nbsp;were &nbsp;developed &nbsp;using &nbsp;multiple &nbsp;linear &nbsp;regressioN analysis &nbsp;with &nbsp;backward &nbsp;elimination &nbsp;regression &nbsp;(BER) &nbsp;procedure &nbsp;to remove &nbsp;insignificant &nbsp;factors &nbsp;and &nbsp;interactions &nbsp;from &nbsp;the &nbsp;models. &nbsp;R2 values &nbsp;of &nbsp;the &nbsp;established &nbsp;models &nbsp;were higher &nbsp;than &nbsp;0.844, &nbsp;indicating &nbsp;that &nbsp;models &nbsp;were &nbsp;adequate &nbsp;to &nbsp;predict &nbsp;HMF &nbsp;content.</div

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice. In this study, yoghurt or yoghurt serum (YS) were added to the mixtures of cig kofte instead of tap water to reduce microbial risks of the raw meatball. Additionally, the effects of yoghurt and YS on some physicochemical characteristics of cig kofte were investigated. Cig kofte is generally consumed within a few hours after the preparation because of its raw nature. Also, it is generally sold under unhygienic conditions in restaurants and restaurant-like places. For this purpose, reducing of the microbial load of cig kofte is important. In the results, Escherichia coli and Listeria monocytogenes were not detected in any samples. While lactic acid bacteria count increased by addition of yoghurt and YS, the number of other microorganisms except for total aerobic mesophilic bacteria (TAMB) were decreased. The a(w) values and% moisture contents of the samples were varied between 0.88-0.94 and 46.25-49.72, respectively. The pH values of the samples were slightly changed during the storage of 24 h while no changes detected in the control samples during the storage. In conclusion, it can be suggested that using the yoghurt or YS instead of tap water in the preparation of cig kofte might ensure the microbial safety, increase the nutritional value and its flavour or aroma