This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

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The main aim of this study is to develop a low‐fat salad dressing by using cold‐press chia seed oil waste powder (CCWP). Formulation optimization was conducted by response surface methodology (RSM) based on the rheological and microstructural properties. All of the samples exhibited non‐Newtonian flow behavior, and storage modulus (G′) value was higher than loss modulus (G″) in the whole frequency range. The consistency coefficient (K) value of the samples was significantly affected by formulation (p < .05) and found as 0.552–15.87 Pa·sn. The optimum stabilizer, oil, emulsifier, and CCWP content are 0.33, 10, 1.12, and 2%, respectively. The samples formulated by CCWP showed a high G′ and zeta (ζ) potential values at a low oil and emulsifier content. The samples prepared with optimum formulation exhibited high stability and comparable recovery properties with commercial samples. This study suggested that CCWP could be used in a low‐fat salad dressing as a fat replacer. Practical applications The trend in the consumption of low‐fat dressing and mayonnaise has increased in recent years due to some health problem from the overconsumption of fat. For the food industry, however, it can be a problem to develop reduced fat content emulsions without significant changes in texture, rheological, and organoleptic characteristics. Natural and commercial types of the fat replacers are used to develop rheological and sensory properties of the low‐fat emulsions. Several types of commercial fat replacers are used in the food industry to produce the desirable mouthfeel properties. However, the trend in finding the natural source of fat replacers has increased and alternatives should be improved to meet consumer expectancy. Chia seed waste obtained from the oil industry can be considered as a natural source of fat replacer due to its high polysaccharide and protein content. In this study, the potential use of CCWP was studied as a natural fat replacer.

The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm -1 and 2922 cm -1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.s n and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the Gʹ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (Gʹ) was higher than the loss modulus (Gʹʹ) in all frequency range. Gʹ and Gʹʹ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.

In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol,Lactobacillus paracasei/L. acidophilusand inulin with DP higher than 23 and lower than 10 were used as probiotic and prebiotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared fromL. acidophilusand inulin with DP<10. In addition, inulin with DP<10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters (texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containingL. paracaseiandL. acidophiluscould be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.

This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG ++ and lower ΔS ++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g–1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.

In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP) <10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties. ARTICLE HISTORY