Fabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 °C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coli, and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat. packaging of chicken meat. Essential oils from ginger (Noori, Zeynali, & Almasi, 2018), clove (Mulla et al., 2017), rosemary (Sirocchi et al., 2017), basil, and thyme (Sharma et al., 2017) have indicated antimicrobial effects in the shelf-life of chicken meat. Antimicrobial and antioxidant activities are primarily considered for selection of an essential oil in food packaging. However, the aromatic compounds in the essential oil are another consideration in terms of sensory quality and these compounds limit the amount of essential oil which is used in active packaging due to the effect on sensory properties of food product. As an example, researchers found 9 essential oils with high antimicrobial activity, but four of all namely, clove oil, holy basil oil, cassia oil, and thyme oil have limited utilizable/applicable concentration from sensory point of view (Sharma et al., 2017). In contrast, black cumin oil, with a mild flavour, is widely used for flavouring of foods as a spice (Bourgou, Pichette, Marzouk, & Legault, 2010).Black cumin is known for its nutritional value, functional and pharmaceutical properties such as antimicrobial, anti-inflammatory, anticancer, antihypertensive, and antidiabetic (Ghosheh, Houdi, & Crooks, 1999). Black cumin seeds and oil have been commonly utilized in nutritional and pharmaceutical applications as a natural remedy (Bourgou et al., 2010). The seeds have been used for many diseases such as asthma, bronchitis, influenza, cough, headache and rheumatism (Ramadan, 2016). Traditionally, it is consumed as an ingredient in

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Alginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35days of storage at 4±2°C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.

Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste.

Aydın ili, çilek yetiştiriciliğinde ve ihracatında ülkemizde Mersin'den sonra ikinci sıradadır. Bu çalışma kapsamında, Aydın sınırları içerisinde yoğun şekilde yetiştiriciliği yapılan ve en çok ihracatı gerçekleştirilen ticari çilek çeşitlerinin fiziksel, kimyasal, biyoaktif ve aroma özellikleri belirlenmiştir. Bu kapsamda, ticari hasat olgunluğundaki Florida fortuna, Rubygem ve Sabrina çilek çeşitlerine toplam kuru madde, pH, toplam asitlik, renk, C vitamini, toplam fenolik madde, toplam flavonoid, antioksidan kapasite, HPLC ile şeker kompozisyonu ve GC-MS ile aroma kompozisyonu analizleri gerçekleştirilmiştir. Sonuçlar incelendiğinde Rubygem çeşidinin en yüksek kuru madde içeriğine sahip olduğu; Sabrina çeşidinin ise daha asidik karakteristiğe sahip olduğu bulgulanmıştır. Sabrina çeşidinin koyuluk, kırmızı renk ve sarı renk yoğunluklarının diğer iki çeşide kıyasla daha yüksek olduğu da belirlenmiştir. Biyoaktif madde içerikleri ve antioksidan kapasite yönünden Rubygem çeşidinin ön plana çıktığı anlaşılmaktadır. Rubygem çeşidi çileğin daha düşük miktarda sakaroz içerdiği; toplam şekerin büyük oranda indirgen şekerlerden (glikoz ve fruktoz) oluştuğu saptanmıştır. GC-MS ile aroma kompozisyonu analiz sonuçlarına göre Florida Fortuna, Sabrina ve Rubygem çeşitlerinde sırasıyla 16, 18 ve 20 adet uçucu bileşen tanımlanmış ve genel olarak meyve kokusu veren esterlerin tüm çileklerde etken bileşen olduğu gözlemlenmiştir.