Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-e ciency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sun ower oil instead of nhexane as an environment-friendly solvent. In uence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sun ower oil was utilized to prepare mayonnaise. Sensory avor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sun ower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99. 83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most e cient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sun ower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values. HighlightsThe extraction of β-carotene from pumpkin peel was investigated using green extraction solvents and techniques.RSM was used to optimize the β-carotene extraction conditions. Extraction e ciency was better in a microemulsion containing 0.098 % lecithin and 1.902 % PGPR as compared to sun ower oil.Using ultrasound, the maceration operation was made easier.Mayonnaise is made from sun ower oil that has been forti ed with β-carotene. Statement Of NoveltyThe creation of strategies to manufacture value-added products from food processing wastes is currently one of the most important research eld among various disciplines, particularly food and the environment. Waste evaluation can have a signi cant economic impact in addition to its environmental factors if a value-added product is developed. However, another point worth mentioning is that the technologies employed for waste evaluation in this study are harmless to human health and the environment. The goal of this research was to recover β-carotene from pumpkin peels, which are a process waste, and convert it to sun ower oil using maceration, ultrasound, and microemulsion solvent techniques. To the best of our knowledge, no comprehensive research has been done on the recovery of β-carotene from pumpkin peel using sun ower oil and microemulsion as green solvents.

Bu çalışmada, ülkemizde yetiştirilen zerdeçal rizomlarından fenolik madde ekstraksiyonunda ultrases desteğinin ekstraksiyon süre ve sıcaklığına etkisi araştırılmış, zerdeçal ekstraktının püskürterek kurutma yöntemi ile enkapsülasyonunda bazı işlem parametrelerinin optimizasyonu gerçekleştirilmiştir. Toplam fenolik bileşen miktarının belirlenebilmesi amacıyla geleneksel ekstraksiyon üç farklı sıcaklık (55, 75 ve 95°C) ve dört farklı sürede (15, 30, 45 ve 60 dak.) gerçekleştirilirken, ultrases destekli ekstraksiyon ise; 25°C sıcaklıkta, altı farklı sürede (0.5, 1, 2, 3, 4 ve 5 dak.) gerçekleştirilmiştir. Toplam fenolik madde miktarının en yüksek miktarda (1436.68 mg GAE/100 g KM) elde edildiği koşullarda (ultrases destekli, 25°C ve 2 dak.) üretilen zerdeçal ekstraktı maltodekstin ve modifiye nişasta kullanılarak püskürterek kurutma yöntemiyle enkapsüle edilmiş, toplam fenolik madde miktarı, kurutma verimi, Carr indeks, Hue açısı ve çözünürlük değerleri kullanılarak optimum işlem şartları belirlenmiştir. Taşıyıcı materyal olarak %15 maltodekstrin ve %5 modifiye nişasta karışımının kullanılmasıyla 156°C hava giriş sıcaklığında gerçekleştirilen işlem, optimum enkapsülasyon koşulu olarak belirlenmiştir.

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IntroductionCoffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by‐product of the roasting process.ObjectiveThe goal of this study is to apply spray drying method to encapsulate 5‐O‐caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS.MethodsThe main‐plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub‐plots of the whole‐plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values.ResultsSuitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved.ConclusionsThe concentration stage might be used to produce free‐flowing powdered particles with good bioactive retention for use in the food processing industry.

This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-efficiency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sunflower oil instead of n-hexane as an environment-friendly solvent. Influence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sunflower oil was utilized to prepare mayonnaise. Sensory flavor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sunflower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99.83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most efficient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sunflower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values.