No abstract

In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours and stored at 4 ℃ for 6 days. The samples had pH values of 3.41-3.97, titratable acidity of 0.196-0.495 g/100 mL, and brix values of 8%-10.4%. The 0th day samples had less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) and CUPRAC (1.18±0.05 mmol Trolox/g) were the highest on the 6th day of storage. At the end of fermentation, an increase in color values for L* and b* and a decrease in a* value were determined (P<0.05). The microorganism loads rose from the 2nd to the 6th day of storage. Green fruit and vegetable juices may be utilized to make water kefir, an innovative functional beverage for vegetarians and vegans who can not consume probiotic dairy products.

The usability of crab apple (Malus floribunda) as a natural colorant and anthocyanin source to stabilize the color of strawberry marmalades was investigated. Crab apple juice concentrate was added to strawberry marmalades at a rate of 2% during the production phase. The pH values of the samples changed in the range of 3.36-3.46 during the 6-month storage periods at 9, 22, and 35 ºC. With the increase in storage temperature and time, the titration acidity (TA) decreased compared to the initial values. Soluble solid content (SSC) tended to decrease with increasing storage temperature and time. As the storage temperature and time increased, the L*, a*, b* and C* values of the samples decreased, while the h values increased. The increase in temperature and time in the 6-month storage period caused a significant decrease in total phenolic content (TPC), total monomeric anthocyanin (TMA) and antioxidant activity values. The losses in the amount of TMA were measured as 36.53%, 70.74% and 91.46% in the samples stored at 9, 22, and 35 ºC, respectively. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics during storage. The rate constants of the samples stored at 9, 22, and 35 ºC were determined as 2.6×10-3 day-1, 6.5×10-3 day-1 and 12.9×10-3 day-1, respectively. The addition of crab apple juice concentrate to strawberry marmalades increased the color intensity and anthocyanin stability that decreased during production and storage, and made the product functional.

In this study, purple basil leaves were dried in 3 different methods (oven, microwave, and shade drying) and then infused 5 different times in hot water at 90 oC. Analyses of total phenolic content, antioxidant activity, total monomeric anthocyanin content, and color parameters were performed on tea samples. When the analysis results were evaluated, the best results were determined in the tea samples prepared from the leaves dried in the oven and in the shade, at brewing times of 10 and 15 minutes. 45 minutes was the best infusion time for the tea sample prepared from microwave dried leaves. When the three different drying methods were compared, the shade drying method gave better results than the other drying methods. According to the highest values obtained from the analysis results, the effect of the functional compounds in the purple basil leaves on the tea was calculated. It was determined that the highest percentage of phenolic compounds in tea was found in the samples prepared by the shade drying method.

In this study, the usability of crab apple (Malus floribunda), which can be consumed as food but has limited economic use, as a natural colorant in Turkish delight was investigated. Crab apple concentrate was added to Turkish delight at a rate of 1.83% during production. Produced Turkish delight were stored at 22, 28 and 35 o C for 6 months and analyzed some physicochemical and biochemical parameters. With the increase in storage temperature and time, there were no significant changes in the titratable acidity compared to the initial values. As the storage temperature and time increased, the L*, a*, C* values of all samples decreased, while the b* and h values increased. The increase in temperature and time during the 6-month storage period caused a significant decrease in total phenolic, total monomeric anthocyanin and antioxidant activity values. Degradation of crab apple anthocyanins during storage occurred according to first-order reaction kinetics. The degradation rate constants of anthocyanin in Turkish delight stored at 22, 28 and 35 °C were determined as -4.2x10-3 days-1, -8.7x10-3 days-1 and -14.2x10-3 days-1, respectively. According to the results obtained, the addition of crab apple juice concentrate gave both desired color and functional properties to Turkish delight.