This study aimed to determine the effect of different drying methods, namely hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (USVD), and freeze drying (FD) on drying kinetic, total phenolic antioxidant activity, anthocyanin profile, in vitro-bioaccessibility of phenolic and color quality of raspberry samples. The drying time of the raspberry was 540, 720, and 1,140 min for USVD, VD, and HAD, respectively, indicating that USVD showed a significantly lower drying time than VD and HAD. The results of anthocyanin profile, TPC, CUPRAC, and DPPH analysis showed that FD had higher bioactive compound retention than other methods, followed by USVD. Cyanidin 3-O-sophoroside and Cyanidin 3-O-glucoside were found as the most abundant anthocyanin in raspberry samples. In the content of cyanidin 3-O-sophoroside, a loss of 78.33%, 15.41%, and 4.63% was observed in HAD, VD, and USVD, respectively. In vitro bioaccessibility of the VD and USVD were higher than FD and HAD. While the recovery value of TPC (%) was found for fresh raspberry as 3.09%, it was found as 6.79, 9.42, 8.46, and 5.58% for HAD, VD, USVD, and FD, respectively. Color quality was significantly affected by drying methods (p < .05), and USVD showed the lowest ∆E value. SEM analysis showed that less shrinkage and cell damage were observed in FD-and USVD-dried samples. This study suggested that USVD could be used as an alternative drying method since it showed lower drying time and shrinkage, higher bioactive compounds, and color retention than VD and HAD.Practical application: Raspberry is a popularly consumed fruit rich in bioactive compounds such as anthocyanin and vitamin C. Raspberry is a fruit with a low shelf life, sensitive to microorganisms and enzyme activities due to its high nutritional content and water activity. Drying is one of the most widely used methods to increase the shelf life of raspberries. It is crucial to find a suitable drying method because the bioactive components, color, and physical structure may change during drying. In this study, the effects of four drying methods on the total bioactive components, anthocyanin profile, microstructural structure, color, and phenolic antioxidant in vitro bioaccessibility of raspberry fruit were investigated. The study contains original data.
This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.
In this study, the phenolic compounds of oil mill waste (OMW) were extracted through the cloud point extraction method using lecithin as a surfactant. For this purpose, the effects of the equilibration temperature and time, pH, and the concentration of NaCl and lecithin on the recovery (%) of total phenolic content (TPC) were investigated by single‐factor experiments and further optimization of the process variables was carried out using the response surface analysis. The TPC values of OMW were 4830.50 ± 414.7 mg GAE/L, 7545.25 ± 766.89 TyE/L, and 5220.22 ± 390.68 HyTE/L. Antioxidant capacity values were 6892.05 ± 222.64 mg TE/L, 5010.54 ± 216.90 mg Fe2+E/L, and 4315.06 ± 237.73 mg TE/L. Hydroxytyrosol was the main phenolic compound identified with the value of 592.91 ± 8.39 mg/L followed by tyrosol at the level of 167.34 ± 2.23 mg/L. The optimum process conditions were determined as the temperature of 65°C, pH of 4.5, NaCl concentration of 10% (w:v), and lecithin concentration of 15% (w:v). The enriched lecithin obtained under the optimum conditions was used in the formulation of salad dressing, and its oxidative stability as compared to the sample prepared by control lecithin. The results obtained from oxidation kinetic parameters namely, IP, Ea, ΔH++∆S++, and ∆G++ showed that the salad dressings prepared with enriched lecithin provided higher oxidative stability than control lecithin. This study suggested that the use of lecithin in cloud point extraction could offer a new perspective for the recovery of phenolics from OMW without the application of solvent. Practical applications During the production of olive oil, waste with high biological value, rich in phenolic compounds, is generated. The recovery of phenolics from this waste and their use in the food industry is one of the current issues. Most of the studies on this subject are attempts to recover phenolics using solvents. The use of solvents limits the recovery efficiency of the OMW phenolics and their use in the food industry. Therefore, alternative methods are needed for the recovery of OMW phenolics. This study aimed to recover OMW phenolics with the cloud point extraction method, in which lecithin is used as a surfactant. Lecithin was used for this purpose for the first time in this study. Thus, it is aimed to produce enriched lecithin, which can be used directly in the food industry, as well as provide the recovery of olive oil waste phenolics without using solvents.
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