Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.

The aim of this study was to determine the certain physicochemical properties, color values, total phenolic content (TPC) and flavonoid content (TFC), glass transition (Tg′), melting (Tm′), freezing point (Tf) and melting point (Tm) temperatures, and sensory characteristics of ice cream produced with minced blackthorn (BT) (Prunus spinosa L.) at different concentrations. The increment of BT concentration caused an increase in the titratable acidity, viscosity, overrun, first dripping and complete melting times and a* color value, while decreasing the total solid, ash, fat, protein contents, pH, L* and b* color values. TPC and TFC values of samples showed a variation from 42.22 to 84.85 and from 27.40 to 39.03 μg QE/mg extract, respectively, whereas Tg′, Tm′, Tf and Tm values showed a significant decrease with the increment of BT concentration. On the sensory evaluation, only color scores of the samples showed differences from each other at P < 0.05 level. Practical Applications Ice cream is an important dairy product produced with milk, cream, water, fruits, flavoring agents and other ingredients. The acceptability of the ice cream by consumers is affected by some factors, including quality characteristics, ingredients, sensory properties and storage conditions. In recent years, the use of natural and organic additives such as fruits for ice cream production showed an increase. The Prunus spinosa L. (blackthorn [BT]) is a natural fruit and locally grows in some parts of the world. BT contains high amount of antioxidant and polyphenolic compounds, vitamins and minerals. The use of BT at different concentrations for ice cream production caused an acceptable effect on some physicochemical, thermal and sensory properties of ice cream. On the contrary, the concentration increase of BT allowed important effects on most of the observed quality parameters of ice cream samples.

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Corn tassel (CT) is a waste part of the corn plant. It is a good co-product and rich in terms of bioactive compounds and phytochemicals. This research tried to show the phenolic profile, antioxidants, anticholinergic activities, and antibacterial properties of CT ethanol extract. The phenolic content analysis of the CT was determined quantitatively by LC-MS/MS, and the antioxidant capacity was measured using ABTS, DPPH, Cu2+–Cu+, and Fe3+–Fe2+ reducing methods. The anticholinergic measurements of CT were detected by inhibition of acetylcholinesterase (AChE). The antibacterial activity was determined by MIC and disc diffusion methods. Many phenolic compounds such as vanillic acid, caffeic acid, fumaric acid, acetohydroxamic acid, butein, myricetin, resveratrol, catechin hydrate, and 4-hydroxybenzoic acid were detected in ethanol extract of CT. The obtained plant ethanol extract had a 7.04% DPPH value, while it showed ABTS activity at 9.45%. Moreover, it had a 0.10 mg/mL inhibition effect on the AChE in terms of IC50 values. The ethanol extract of the CT had an antibacterial property on the investigated bacteria at different ratios. In conclusion, this research aims to consider CT as a source of phenolic compounds and to reveal its bioactive properties and its effects on the treatment of some diseases.

This study aimed to evaluate certain physicochemical quality characteristics, organic acid and mineral compositions of ice creams produced with different green tea powder (GTP) concentrations. The increment of GTP caused an increase in the fat, titratable acidity, viscosity, overrun and b* values, while decreasing the total solid, protein, pH, first dripping time, complete melting time, L* and a* values. The citric, lactic, acetic and propionic acid amounts of samples showed an increase with the increment of GTP, while orotic and butyric acids decreased. Conversely, malic acid was not detected in any of the samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increased with the increment of GTP, while Al and Fe were not found in any of the samples. On the sensory evaluation, the highest overall acceptability scores were given to control by the panellists and followed by GTP(%1) and GTP(%2), respectively.