Effects of tomato pomace supplementation on chemical and nutritional properties of crackers

Tomato paste waste materials are rich in bioactive food components, but have a low economic value. In this study, the potential use of tomato pomace in crackers was studied. Wheat flour was partially (4%, 8%, 12%) substituted with dried tomato pomace meal. Tomato pomace addition caused a significant (p<0.05) increase in protein, ash, dietary fiber (soluble, insoluble, total), minerals (Mg, Ca, K, P, Mn, Zn, Fe), total phenolics, antioxidant capacity, Hunter a and b color values, but decrease in L value. Although the samples having 12% tomato pomace had lower scores, the crackers were liked statistically equally by the panelists

Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGOur study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food system

Effect of pomegranate peel powder supplementation on nutritional, organoleptic and microbiological properties of cakes

Bu tez çalışması Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından 2015FBE033 nolu proje ile desteklenmiştir.Nar (Punica granatum) taze veya nar suyu, nar ekşisi, reçel, şarap gibi işlenmiş ürün olarak günlük hayatta sık tüketilen bir meyvedir. Özellikle fenolik bileşenlerce zengin olduğundan insan sağlığı açısından son derece önemlidir. Nar sanayide işlenirken %50’si kabuk, posa ve çekirdek olarak atılmaktadır. Bu atıklar hem bir çevre sorunu yaratmakta hem de besin değeri yüksek olmasına rağmen gıda olarak değerlendirilememektedir. Birçok toplumda sevilen ve yaygın tüketilen kek, içerdiği malzemeler ve üretim şekli açısından farklılık gösterebildiği için fonksiyonel gıda olmaya son derece uygun bir unlu mamuldür. Bu çalışmanın amacı; toplam fenolik madde ve diyet lifi başta olmak üzere biyoaktif bileşenlerce zengin bir gıda atığını keke ilave edilerek fonksiyonel bir gıda elde etmektir. Böylelikle keke sağlık açısından fonksiyonel özellik kazandırılırken çevre kirliliğine neden olan bir organik atığa da geri dönüşüm yöntemi sağlanmak istenmiştir. Üretilen keklerin duyusal olarak kabul edilebilirliği, kimyasal kompozisyonları, tekstürel ve mikrobiyolojik özellikleri incelenmiştir. Duyusal analizler sonucunda una ikame edilen nar kabuğu tozu (NKT) oranının %15’in üzerine çıkılmasının uygun olmadığı görülmüştür. %5, %10 ve %15 NKT katkılı keklerin toplam fenolik madde içeriklerinin kontrol keke göre sırayla 3.1, 4.8 ve 7.0 katı, benzer şekilde antioksidan aktivite değeri kontrol keke göre sırayla 10.3, 22.2 ve 28.5 katı olduğu belirlenmiştir. Kontrol grubun toplam diyet lifi %2.36 iken %15 NKT katkılı kekte %6.48 olarak tespit edilmiştir. TPA analizi sonucunda NKT oranı arttıkça sertlik değerinin arttığı belirlenmiştir. Renk analizi sonucunda da NKT oranı arttıkça keklerin L değerlerinde önemli derecede düşüş gözlemlenmiştir. Mikrobiyal açıdan ise nar kabuğu ilavesinin keklerin raf ömrüne herhangi bir etkide bulunmadığı saptanmıştır.Pomegranate (Punica granatum) is frequently consumed fruit in daily life as a processed product such as fresh or pomegranate juice, jam, wine. Especially it is rich in phenolic compounds, it’s very important for human health. 50% of the pomegranate is discarded during processed in the industry as peel, pulp and seed. These by-products create an environmental problem and can't be evaluated even though the nutritional value is high. Cake is a very popular bakery product and widely consumed in many societies. It is also suitable to be a functional food because of its variable formulation. The objective of this study, enrich the cakes by adding by-product which is rich in bioactive compounds, especially total phenolic compounds and dietary fiber as well as obtain a functional food. This could be also provide new recycling method for organic purge. For this purpose, we investigated the sensory acceptability, chemical composition, textural and microbiological properties of the cakes. Sensory analysis showed that it is unacceptable the ratio of powdered pomegranate peel (PPP) over 15%. The total phenolic compounds of NK5, NK10 and NK15 were higher than control 3.1, 4.8 and 7.0 times respectively. Similarly antioxidant activity values were higher 10.3, 22.2 and 28.5 times, respectively. Control cakes’s total dietary fiber was 2.36% while 15% PPP cake’s was 6.48%. By increasing ratio of PPP, cakes’s hardness values were increased, and as the results of color analysis, L values were decreased significantly (p<0.05). However, the addition of PPP in formulation has no effect on the shelf life of cakes

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications: In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products. © 2019 Wiley Periodicals, Inc

Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri

Çalışmada domates salçası üretim atığı olan domates çekirdeğinin krakerlerde kullanılabilirliği araştırılmıştır. Böylece birçok aktif gıda bileşeni bakımından zengin olduğu ifade edilen domates çekirdeğinin insan beslenmesine dahil olma potansiyelinin belirlenmesine çalışılmıştır. Araştırmada kontrol grubunun haricindeki krakerlerin üretiminde buğday ununa %2, %4 ve %6 oranlarında domates çekirdeği tozu ilave edilmiştir. Çalışmada, domates çekirdeği tozu ilavesiyle krakerlerin protein, yağ, kül, çözünür, çözünmeyen ve toplam diyet lifi, mineral madde oranları (Mg, Ca, K, P, Mn, Fe), toplam fenolik madde içerikleri ile antioksidan aktivite değerlerinde önemli artışların (p&lt;0.05) olduğu tespit edilmiştir. Domates çekirdeği ilave edilen krakerlerin L ve a değerlerinin kontrol krakerden farklı (p&lt;0.05), b değerlerinin ise benzer (p&gt;0.05) olduğu saptanmıştır. Duyusal değerlendirmede tüm krakerlerin renk, koku ve çıtırlık özellikleri benzer bulunmuştur. Ancak, %6 domates çekirdeği ilave edilen krakerlerin lezzet ve genel beğeni puanlarında önemli (p &lt; 0.05) düşüş olduğu tespit edilmiştir

A new hydrazone compound with ester groups: synthesis, spectroscopic studies, crystal structure, and electrochemical supercapacitor applications

We work and report the synthesis, spectroscopic results, and crystal structure of the title compound (H2L1), in this manuscript. The crystal structure of the title compound was determined using the X-ray diffraction method. This compound crystallized in the monoclinic system, space group P21/c. There is a trans configuration in the molecule, formed according to the C = N bond. The N–H…O, O–H…N hydrogen bond interactions and a weak C–H…π interactions stabilize the molecules in the lattice. The supercapacitive performance of H2L1-modified GCPE electrodes was tested for the first time and resulted in 192.65 F g−1 supercapacitance and 26.76 Wh kg−1 specific energy values at a scan rate of 20 mV s−1. It is anticipated that H2L1 contributes the electrochemical performance and will be a very promising material for energy storage applications

Syntheses, crystal structures, hirshfeld surface analyses and electrochemical etoposide/camptotechin sensor applications of acetaldehyde oxime derivatives

(E)-2-(4-Hydroxyphenyl)-2-oxoacetaldehyde oxime monohydrate (I) and (E)-2-(4 Nitropheny1)-2oxoacetaldehyde oximes (II) were synthesized from 4'-hydroxyacetophenone and 4'-nitroacetophenone, respectively. Their structures were elucidated by elemental analyses, H-1 NMR, UV-Vis and also their molecular and crystal structures were determined by single crystal X-ray analysis. They belong to monoclinic system P 2(1)/n space group with a = 6.8198 (3) angstrom, b = 7.3846 (3) angstrom, c = 16.4706 (5) angstrom, beta = 94.300 (3)degrees, Z = 4 and V = 827.15 (6) angstrom(3) (for I) and a = 7.1557 (3) angstrom, b = 14.5338 (5) angstrom, c = 8.6311 (3) angstrom, beta = 108.321 (3)degrees, Z = 4 and V = 852.13 (5) angstrom(3) (for II). Hirshfeld surface analyses of the crystal structures indicate that the most important contributions for the crystal packings are from H center dot center dot center dot H (35.0%) and H center dot center dot center dot O/O center dot center dot center dot H (33.9%) contacts (for I) and H center dot center dot center dot O/O center dot center dot center dot H (40.9%) and H center dot center dot center dot H (19.4%) contacts (for II). Hydrogen bonding and van der Waals contacts are the dominant interactions in the crystal packings. Comparing the limit of detection achieved in this work with the therapeutic ranges of etoposide/camptotechin verifies the possibility of using both oxime I and II based electrodes as sensors. However GCPE/I electrode exhibited the best electrochemical improvement on the etoposide determination in terms of both sensitivity and limit of detection (C) 2022 Elsevier B.V. All rights reserved