The aim of this study was to determine the effects of some juices and additives on some characteristic properties of cemen paste, which is a coating material in pastirma processing. For this purpose, they were incorporated into cemen paste formulation and the cemen paste was coated on wood blocks mimicking the pastirma and then stored at two different temperatures (4 and 20C) for 30 days. pH and brightness values of the samples decreased during the storage while color values were significantly different from each other. Pickle juice and carmine added samples exhibited similar effects on sensory scores and gave the highest overall acceptability level while the citric acid added sample generally had high scores in all storage periods. It was concluded that acidic foods and their juices could successfully be used in the cemen paste as an alternative to undesirable food ingredients.
PRACTICAL APPLICATIONSCemen paste that is used as a coating material for pastirma (a dried-cured meat product commonly consumed in Turkey) plays a very important role on many quality characteristics such as microbiological, textural and sensory properties of the product. Appearance of cemen is also critical for consumer preference since it is the first visual sensorial parameter when testing the product quality. Carmine is a coloring agent that is used in cemen paste to impact its desirable color. However, consumers tend to avoid see animal based food additives such as carmine in the food formulations. In this study, the use of readily available materials such as lemon juice, pickle juice and gilaburu juice in cemen instead of carmine was investigated and promising results were obtained.
This study investigates in-vitro activities of phytochemicals in Callistemon citrinus against multiresistant foodborne pathogens, alpha-glucosidase enzyme and MCF-7 cancer cell line. Assays were prepared with lyophilized extracts to determine antioxidant capacity, inhibition of a-glucosidase enzyme and growth of foodborne bacteria. Annexin-V detection kit was used for apoptosis detection and FT-IR spectroscopy to confirm structural and functional groups of phytochemicals. Cytotoxicity of the extracts against MCF-7 cells was monitored with xCELLigence Real-Time Cell Analyser. The result from FT-IR analysis gave a peak at 3295 cm À1 wavenumber, confirming the presence of O-H alcohol functional group. FT-IR analysis also showed the presence of different functional groups such as carboxylic acids, aromatics, alkanes, alcohols, aliphatic amines, alkenes and amine groups in the extracts. Callistemon exhibited strong antioxidant capacities with EC 50 values of 0.474 ± 0.03 and 0.787 ± 0.15 mL sample/g of 2,2-diphenyl-1-picrylhydeazyl (DPPH) from leaf and flower extracts, respectively. Growth inhibition of most gram-positive foodborne bacteria by phytochemicals from flower extract appeared more promising as an alternative antimicrobial agent for food preservation. IC 50 value of 3.69 ± 0.61 lg/mL obtained from leaf extract showed its inhibitory potential against a-glucosidase enzyme for managing diabetes type-2. A dose response obtained from real-time monitoring with xCELLigence system indicated higher cytotoxicity of the extracts against MCF-7 cell line at !200 lg/mL concentrations within 24 h of incubation. The versatility of phytochemicals in Callistemon observed in this study signifies its potential for enhancing feed or food functionality, moderating blood glucose level and inhibiting the growth of foodborne pathogens or invasive carcinoma in man.
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