Production of freeze-dried flaxseed oil powders by using rocket seed gum as an alternative novel encapsulation agent to improve oxidative stability

Flaxseed oil rich in α-linolenic acid (ALA) has many health beneficial properties, but suffers from oxidation degradation due to its unsaturated nature, and may need a protective delivery system to apply to different food formulations. In this study, the rocket seed gum was used as a novel encapsulation agent to produce freeze-dried powders. The rocket seed gum (RSG), gum arabic (GA), and their combination were used at two different oil: wall material ratios. Replacing GA with RSG changed the flow behavior of emulsions from Newtonian to shear-thinning, also RSG addition improved the rheological properties of flaxseed emulsion and provided viscoelastic solid characteristics. The encapsulation efficiency (EE %) of flaxseed oil was changed between 38.14 and 52.37%. The effect of wall material type was not significant while the ratio of wall material to oil was significant (p<0.05). The FT-IR image of powders showed that flaxseed oil was successfully encapsulated by the RSG. The flaxseed oil powders prepared by RSG showed 3.12 to 5.73 times higher oxidative stability than the flaxseed oil and the powder prepared only with GA. The more amount of air voids observed in SEM images of powders produced with GA might also be related to their lower oxidative stability. Our study showed that rocket seed gum can be successfully used as a new encapsulation agent to produce oxidatively stable microencapsulated flaxseed oil powders

Juvenile Delinquent and Unruly Proceedings in Ohio: Unconstitutional Adjudications

This article will focus on the constitutional defects of juvenile court adjudications under Ohio juvenile law. The arguments presented, however, are equally applicable in other jurisdictions since every state has some type of legislation granting juvenile court jurisdiction over both criminals and noncriminal misconduct of children

DETERMINATION OF QUALITY PARAMETERS OF SALAD DRESSING PREPARED WITH COLD PRESSED OIL

Bu çalışmada soğuk pres tekniği ile üretilen yağlar kullanılarak elde edilen salata soslarının bazı kalite özellikleri araştırılmıştır. Bu çalışmanın ilk aşamasında Yanıt yüzey yöntemi (YYY) kullanılarak ticari örneklerin reolojik özellikleri baz alınarak formülasyon optimizasyonu yapılmıştır. Yanıt yüzey yöntemi ile ksantan gam (%0,25-0,75), yumurta sarısı tozu (%2-6) ve soğuk pres yağ (%10-30) oranı içeren 17 farklı deneme dizaynı oluşturulmuştur. Örneklerin akış davranış ve dinamik reolojik özelliklerine formülasyonun etkisi araştırılmıştır. Ksantan gam, yağ ve yumurta sarısı oranı örneklerin kıvam katsayısı (K), akış davranış indeksi (n) ve akma gerilimi (?0) değerlerini önemli bir şekilde etkilemiştir. Örneklerin K, n ve ?0 değerleri sırasıyla 0,0370- 20,0329 Pasn, 0,1342-0,7013 ve 0,0094-19,8236 Pa olarak tespit edilmiştir. Salata sosu örneklerinin tamamının G' değerleri G'' değerlerinden yüksek bulunmuştur. Optimum salata sosu için belirlenen ksantan gam, yumurta sarısı tozu ve yağ oranı sırasıyla %0,36, %4,5 ve %21 olarak tespit edilmiştir. Optimum formülasyona göre üretilen salata sosu örneğinin partikül boyutu, ?-potansiyeli ve 3-ITT reolojik davranışları ticari olarak üretilen ürünlere benzerlik göstermiştir. Çalışmanın ikinci aşamasında farklı baharat (kekik, nane ve kırmızıbiber), asitlik verici ajan (limon suyu ve sirke) ve soğuk pres yağların (kabak çekirdeği, susam ve zeytinyağı) salata soslarının fizikokimyasal, reolojik, mikro yapısal ve duyusal özelliklerine etkisi araştırılmıştır. Baharat, yağ ve asitlik verici ajanlar salata sosu örneklerinin fizikokimyasal ve duyusal özelliklerini önemli bir şekilde etkilerken (P0,05). Duyusal analiz sonucunda kekik, limon suyu ve zeytinyağı içeren örneklerin duyusal olarak en çok beğenilen örnekler olduğu tespit edilmiştir. Çalışmanın son aşamasında ise salata sosu örneklerinin depolama boyunca raf ömrü kriterleri değerlendirilmiştir. Bu amaçla 56 gün boyunca ürünlerde mikrobiyal gelişim, oksidatifstabilite, emülsiyon stabilitesi ve serbest yağ asidi oluşumu ölçülmüştür. Depolama süresince salata sosu örneklerinin hiç birisinde küf/maya ve toplam mezofilik aerobik bakteri gelişimi gözlenmemiştir. Örneklerin peroksit sayısı ve serbest yağ asidi değerleri depolama boyunca artış göstermiştir ve bu parametrelerin değişimine baharat, yağ çeşidi ve asitlik verici ajanların etkisi önemli bulunmuştur. Depolama süresince örneklerde herhangi bir faz ayrımı gözlenmemiştir. Bu çalışma kekik, limon suyu ve zeytinyağı içeren örneklerin optimum ksantan gam, yumurta sarısı tozu ve yağ oranında duyusal, mikro yapısal ve stabilite açısından salata sosu formülasyonunda başarıyla kullanılabileceğini göstermiştir.In this study, some quality parameters of salad dressing prepared with cold pressed oil were investigated. In a first stage of this study, response surface methodology (RSM) central composite design (CCD) was used for the optimization of salad dressing formulation based on the rheological properties of commercial salad dressing. 17 different formulations including different xanthan gum (0.25-0.75 %), egg yolk powder (2-6 %) and cold pressed oil (10-30 %) were obtained by using RSM. Effect of formulation on the visco-elastic and flow behavior properties of salad dressing was investigated. The percentage of xanthan gum, cold pressed oil and egg yolk powder significantly affected consistency (K) index, flow behavior index (n) and yield stress (?0) values of the samples. K, n and ?0 values of the samples were found to be 0, 0370- 20,0329 Pasn, 0,1342-0,7013 and 0,0094-19,8236 Pa, respectively. G' values of the all salad dressing samples were greater than G'' values, indicating that all samples showed solid like behavior. Optimum xanthan gum, egg yolk powder and cold pressed oil content were determined to be 0,36%, 4,5% and 21%. The particle diameter, ?-potential properties and 3-ITT behavior of the sample prepared based on the optimum formulation were closed to commercial salad dressing samples. In the next stage of the study, effect of the different spices (oregano, mint and red pepper), acidifying agents (lemon juice and vinegar) and cold pressed oil (pumpkin seed oil, sesame oil and olive oil) on the physico-chemical, rheological, microstructural and sensorial properties of salad dressing was studied. Different spices, cold pressed oils and acidifying agents significantly affected sensorial and physic-chemical properties (P0.05). The samples prepared by oregano, lemon juice and olive oil were determined as the most preferred samples according to sensorial analysis. In the last stage of the study, shelf life of the salad dressing samples were evaluated. For this purpose, microbial growth, oxidative stability, emulsion stability, and formation of free fatty acid weredetermined for 56 days storage period. In a salad dressing sample, mold and yeast, and total mesophilic aerobic bacteria were not counted during storage period. The peroxide and free acidity values of the samples were increased during storage period and this increase was affected from types of the different spices, cold pressed oil and acidifying agents. No phase separation was observed in the - samples during storage. This study suggested that salad dressing samples prepared by oregano, lemon juice, and olive oil could be successfully and acceptable salad dressing formulations

Modeling of Rheological Properties of Mellorine Samples by ANN, ANFIS and Combine Design

In this study, the effects of two different oil types (soybean and olive oil) and three different gums (xanthan gum, sodium alginate, locust bean gum and their blends) on the rheological properties of the mellorine mix were investigated. Mellorine mix samples showed Ostwald de Waele flow behaviour (R2&gt;0.9915). The gum and oil typessignificantly affected rheological properties of mellorine samples. The mellorine samples including xanthan gum and locust bean gum had the highest K and &eta;50 value and this value was the lowest for the sample including alginate.Viscous synergy index value of the xanthan and locust bean gum combination was found to be approximately 1.80. Effects of different gums on the apparent viscosity values at 50 s&minus;1(&eta;50) were satisfactorily modelled by modified power law model. ANFIS model was also found to be sufficient to predict apparent viscosity values based on the oil type, gum concentrations and shear rate (R2=0.9121). According to the combined design, the optimum gum concentration was determined as 56.3% xanthan gum and 43.7% locust bean gum.&nbsp;</div

Physicochemical and Microbiological Quality of Yoghurt and Ayran Samples Produced in Kırklareli, Turkey

Bu araştırmada Kırklareli ve civarında üretilen 26 adet yoğurt ve 20 adet ayran örneğinin bazı fizikokimyasal ve mikrobiyolojik özellikleri belirlenerek Türk Gıda Kodeksi'ne uygunluğu açısından değerlendirilmiştir. Yoğurt örneklerinin pH değeri 3.90-5.25, laktik asit cinsinden asitlik değeri %0.10-1.88, yağ içeriği %1.0-3.8 değerleri arasında bulunmuş ve nişasta belirlenmemiştir. Örneklerin maya ve küf sayısı, koliform grubu bakteri sayısı ve Escherichia coli sayısı sırasıyla 0-2.3×105 kob/g, 1100 EMS/g ve 1100 EMS/g değerleri arasında belirlenmiştir. Ayran örneklerinin ise pH değeri 3.60-4.70, laktik asit cinsinden asitlik değeri %0.54-0.85, yağ içeriği %0.4-2.9 değerleri arasında belirlenmiştir. Örneklerin maya ve küf sayısı, koliform grubu bakteri sayısı ve Escherichia coli sayısı sırasıyla 2.3×101 - 1.9×105 kob/g, 1100 EMS/g ve 1100 EMS/g değerleri arasında saptanmıştır. Sonuç olarak incelenen 46 örneğin % 17.4'ünün pH, %8.7'sinin asitlik, %41.3'ünün maya-küf, %26.1'inin koliform grubu bakteri ve % 32.6'sının E. coli yönünden Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği'ne uygun olmadığı tespit edilmiştir.The conformity of 26 yoghurt and 20 ayran samples produced in Kırklareli region to the Turkish Food Codex were determined according to their physicochemical and microbiological properties. The ranges of pH and acidity values and fat content of yoghurt samples were 3.90-5.25, 0.10-1.88% and 1.0-3.8%, respectively. Starch was not detected in any of yoghurt samples. Mold/yeast, coliform and E.coli counts of the yoghurt sample were 0-2.3&times;105 cfu/g, &lt;3&gt;1100 MPN/g and &lt;3-&gt;1100 MPN/g, respectively. The ranges of pH and acidity values and fat content of ayran samples were 3.60-4.70, 0.54-0.85% and 0.4-2.9%, respectively. Mold/yeast, coliform and E.coli counts of ayran samples were 2.3&times;101 -1.9&times;105 cfu/g, &lt;3-&gt;1100 MPN/g and &lt;3-&gt;1100 MPN/g, respectively. In conclusion, out of 46 samples, the percentages of samples which do not conform with the Turkish Food Codex Fermented Dairy Products Regulations were 17.4% for pH, 8.7% for acidity value, 41.3% for mold/yeast count, 26.1% for coliform bacteria and 32.6% for E.coli count

Effect of Cold Pressed Grape Seed Oil Waste on Rheological Properties of Oil/Water Emulsions

Bu çalışmada soğuk pres üzüm çekirdeği yağı atığının, yağı azaltılmış emülsiyonların üretiminde kullanım olanakları araştırılmıştır. Bu amaçla üzüm çekirdeği yağı atığı ve yağ oranının emülsiyonların akış davranış, dinamik ve 3ITT reolojik özelliklerine etkisi incelenmiştir. Yağ oranı %10 ve %30 olan iki farklı kontrol örnekleri hazırlanmış, %2 ve %4 üzüm çekirdeği yağı atığı içeren emülsiyonlar üretilmiştir. Örneklerin akış davranış reolojik özellikleri, Hershel-Buckley model ile modellenmiş ve kıvam katsayısı (K), akış davranış indeksi (n) ve akma gerilimi (?0) değerleri hesaplanmıştır. Örneklerin K değerlerine, yağ ve atık oranın etkisi önemli bulunmuştur (p<0.05). Örneklerin K değerleri 1.39 ile 3.39 Pasn arasında tespit edilmiş ve en düşük K değeri yağı azaltılmış örnekten elde edilmiştir. %2 ve %4 üzüm çekirdeği yağı atığı ilavesiyle, örneklerin K değerlerinde önemli bir iyileşme gözlemlenmiştir. Örneklerin dinamik reolojik özelliklerine, yağ oranı ve üzüm çekirdeği yağı atığı oranının etkisi önemli bulunmuştur (p<0.05). Bütün örneklerin G' değeri G'' değerlerinden yüksek çıkmıştır, yani tüm örnekler viskoelastik katı karakter sergilemiştir. Örneklerin geri toparlanma özellikleri, 3-ITT reolojik özellikleri test edilerek belirlenmiştir. Örnekler 40 s boyunca yüksek düzeyde (150 s-1) kayma hızına maruz bırakılmış ve sonraki zaman aralığında geri toparlanma eğilimleri gözlenmiştir. Bu araştırma sonuçları, üzüm çekirdeği yağı atıklarının, yağı azaltılmış emülsiyonlarda yapıyı güçlendirici olarak kullanılabileceğini önermektedir.In the present study, the potential use of cold-pressed grape seed oil waste in a reduced-fat emulsion was determined. For this purpose, effects of cold-pressed grape seed oil waste on flow behavior, dynamic and 3-ITT rheological properties of the emulsions were investigated. Two different control samples with 10 or 30% oil content were prepared, and two different emulsions with 2 or 4% grape seed oil waste were produced. The flow behavior properties of samples were modeled by Hershel-Buckley model, and consistency coefficient (K), flow behavior index (n) and yield stress (?0) values were determined. The effect of oil and waste content on the K values of samples was significant (p<0.05). The K values of samples were between 1.39 and 3.39 Pasn, and the lowest K value was obtained from the reduced-oil emulsion. A significant improvement in the K values of samples was observed by the addition of 2 or 4% grape seed oil waste. Oil and grape seed oil contents significantly influenced dynamic rheological properties of samples (p<0.05). G' values of all samples were higher than G'' in the whole frequency range, indicating that all samples showed viscoelastic solid character. Recovery properties of samples were investigated by 3-ITT test. The samples were subjected to high level of shear rate (150 s-1) in the second interval, and recovery trends were observed in the third interval. The results of this study suggested that cold-pressed grape seed oil waste could be used as a fat replacer in a reduced fat emulsion

The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 &gt; 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions

Dispersal ability and parasitization performance of egg parasitoid Trichogramma evanescens westwood (Hymenoptera : Trichogrammatidae) in field and storage conditions

Özet: Bu çal›flmada yumurta parazitoidi Trichogramma evanescens’in sal›verilme noktas›ndan farkl› uzakl›klardaki parazitlemeyetene¤i araflt›r›lm›flt›r. M›s›r ve asma bitkilerinin her ikisinde de sal›verme noktas›ndan uzaklaflt›kça parazitleme miktar›n›n azald›¤›görülmüfltür. Depo koflullar›nda en yüksek parazitleme oran› sal›verme noktas›nda gözlenmifl ve sal›verme noktas›ndan daha yüksekmesafelerde parazitleme azalm›flt›r. Parazitoid yo¤unlu¤u artt›kça parazitleme miktar›nda da art›fl olmufltur. Kullan›lan parazitoidsay›s› 1000 oldu¤unda parazitleme oran› % 11,41 olarak hesaplanm›flken, 2000 ve 3000 parazitoid sal›verildi¤inde bu oran s›ras›yla% 29,75 ve % 62,06 olarak bulunmufltur. Yine depo koflullar›nda içerisinde un bulunan plastik kovalar kullan›ld›¤›nda parazitoidyo¤unlu¤una ba¤l› olarak konukçu ergin ç›k›fl›nda kontrole göre önemli bir azalma görülmüfl ve 500 adet parazitoid sal›verildi¤indekontrolün % 22,86’s› kadar konukçu ergin ç›k›fl› gözlemlenmifltir.Abstract: In this study we evaluated the dispersal ability of Trichogramma evanescens in field and storage conditions. In field studieswe tested the effects of plant structure on the dispersal ability of T. evanescens from release points. Both in a corn field and ongrapevines the level of parasitism was negatively correlated with distance when the host eggs were located away from the releasepoint. The parasitization rate on grapevines and corn plants at the release point was greater than that away from the release point.Parasitization rates were significantly higher at the highest wasp density in cages. When 1000 wasps were released, the percentageof parasitized host eggs was 11.41%, and this rate increased to 29.75% and 62.06% when 2000 and 3000 wasps, respectively,were released. A similar trend was observed in plastic bags and increasing parasitoids caused a reduction in adult pest emergence