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Summary Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.

Çin’in Hubei Eyaletine bağlı Wuhan Şehrinde Aralık 2019 tarihinde başlayan ve vaka sayısının artması sonucu Dünya Sağlık Örgütü (DSÖ) tarafından 11 Mart 2020 tarihinde pandemi olarak ilan edilen yeni tip koronavirus (Covid-19) salgını, kısa zamanda dünyada ve ülkemizde etkilerini göstermiştir. Buna bağlı olarak; hastalığın hızla yayılmasının kontrol altına alınabilmesi için çeşitli kısıtlamalar uygulanmış ve maske, mesafe, temizlik gibi önlemler alınmıştır. Bireylerin evde geçirdiği sürenin artması, bağışıklık sistemini güçlendirme istekleri ve pandemi nedeniyle oluşan kaygı gibi birçok faktör beslenme alışkanlıklarının değişimine neden olmuştur. Bu çalışma, pandemi sürecinde bireylerin beslenme alışkanlıklarında meydana gelen değişimi belirlemek için planlanmıştır. Bu amaçla 15-60 yaş arası 362 bireye, beslenme alışkanlıkları ile ilgili sorulardan oluşan anket formu Google Docs formlar aracılığıyla iletilerek bu değişimin ne düzeyde olduğu değerlendirilmiştir. Anket sonuçlarına göre bireylerin pandemi öncesine göre öğün sayılarının arttığı, güvenli olması nedeniyle paketli gıdaları daha fazla tercih ettiği ve bağışıklığı güçlendirici etkisinden dolayı D ve C vitamini kullanımına ağırlık gösterdiği belirlenmiştir.

Oil‐loaded nanoemulsions (NEs) with a diameter of 192.28–240.70 nm were obtained and NEs (containing 3.75 g nanosized oil) were added to the fat‐reduced cake formulation. The fat content decreased by 42.38%, 44.42, and 45.84%. With the fat reduction, the specific volume increased from 2.43 to 3.07 cm3/g. It was revealed that cakes with less fat were just as soft as the control. The ABTS (2,2‐azino bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid)) radical cation scavenging value, which was 62.45 mmol TEAC/g (Trolox Equivalent Antioxidant Capacity/g) for the control sample, significantly increased with NE replacement. In addition, cakes containing only 3.75 g of a nanosized oil showed sensory qualities similar to the control. Cake samples' greasiness remained the same even though NE‐containing samples had less fat. In summary, adding NE to a cake's formulation can improve the functional, oxidative, and physical properties without lowering the cake's quality. Also, NE addition could limit mold and yeast growth. Practical applications The cake is a bakery product consumed by all ages of people. However, its high fat ratio is one of the major problems related to cake. Although researchers and food producers have tried for reducing the fat content with carbohydrate and protein‐based fat replacers, it is a big problem to produce a desirable cake without fat. In this sense, nanoemulsions containing nano‐scale oil can be the solution to overcome this problem. In this study, nanoemulsions with a diameter of 192.28–240.70 nm were successfully fabricated. The nanoemulsions containing only 3.75 g nano‐oil were added to the fat‐reduced cake formulation. According to the results, highly acceptable cakes were obtained by nanotechnology. Sensory properties were improved with nanotechnology despite the fat reduction. A novel, cheap, and easy formulation was developed for fat‐reduced cakes. Consequently, it was revealed, that nanoemulsions can be successfully used in fat‐reduced cake production, also, the functional properties of cakes can be improved via nano‐oil.