No abstract

Blueberry wines may have a multitude of health benefits, but few studies have quantified the health-enhancing antioxidants, total phenols, anthocyanins and flavonoids in blueberry wines, especially the Southern highbush blueberry wine, in comparison to grape wines and fruit liquors. This study was initiated to fill such a gap by measuring the antioxidant capacity and key phytonutrients of Southern highbush blueberry wine as compared to red, Rose and white wines and fruit liquors. The Oxygen Radical Absorbance Capacity (ORAC) of the Southern highbush blueberry wine tested in this study ranged from 18.54 to 25.48 mmol TE/L, with an average of 22.57 ± 2.92 mmol TE/L. This was higher than the ORAC values of over 80% of the red wines and 100% of the Rose and white wines reported in literature. A majority of the red wines were higher, but all the Rose and white wines and most fruit liquors were lower in total phenolic content than the Southern highbush blueberry wine. Anthocyanin contents of the blueberry wines were generally comparable to those of the red wines. Results show that blueberry wines could be more potent than most red, Rose and white wines in health enhancement and disease prevention from the antioxidant perspective.

As a novel technology for food safety risk mitigation, pulsed light (PL) has been shown effective in surface decontamination of fresh blueberries in literature. However, little is known about the effects of PL on the antioxidant capacity and quality characteristics of fresh blueberries. Fresh blueberries from a local farm were treated with PL for 30, 60, 90 and 120 s. Results show that PL exposure enhanced the antioxidant activity (ORAC) and total phenolic content of fresh blueberries 50 and 48% respectively, relative to the control. Pulsed light also significantly increased the total anthocyanin contents, which may be due to the upregulation of Phenylalanine Ammonium Lyase (PAL) enzymes. There was no significant difference (P ≤ 0.05) in the soluble solids, pH, titratable acidity, firmness, color and mass of the fresh blueberries within 120 s PL exposure. In conclusion, PL illumination enhanced the antioxidant capacity of fresh blueberries while maintaining other quality characteristics.

This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25 C, 45 C, 65 C and 90 C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O 2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO 2 and balance N 2 . Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90 C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon.

Blueberries have been drawn more attention in recent years for their antioxidant capacities and proposed health benefits. Pulsed ultraviolet (PUV) light is known for its disinfection effects on the surface of fresh fruits. This study’s aim was to examine the effects of PUV light on naturally present microbial load, antioxidant capacity, and antioxidant enzyme activity of fresh blueberries. Fresh blueberry samples were treated for 30, 60, 90, and 120 s. Samples were stabilized at 13 cm away from the PUV lamp before treatment. Total Aerobic Plate Count (TAPC) and yeast and mold count reduction were observed the highest in samples treated for 90 s, 1.97 and 1.27 log CFU/g, respectively. Antioxidant capacity levels were significantly different for treated samples for 60 and 90 s in FRAP analysis, whereas no differences were observed in results of DPPH analysis. Superoxide dismutase (SOD) activity as antioxidant enzyme had no difference, however, glutathione peroxidase (GPx) increased by 50% with PUV treatment for 120 s. PUV light treatment of fresh blueberries for 90 s was determined as ideal exposure time among tested time intervals of this study. PUV light illumination can generally enhance antioxidant capacity and antioxidant enzyme activity of fresh blueberries and decrease the population of natural microorganisms of fresh blueberries and similar small fruits.

Effect of pH on lipid oxidation of red onion skin extracts treated washed tilapia (Oreochromis niloticus) muscle model systems Senem GÜNER a, * (0000-0002-6697-5535), Yavuz YAĞIZ a (0000-0001-6530-4214),

This study was carried out to determine the physicochemical properties and the fatty acid composition of milk samples collected from different originated Anatolian water buffaloes living in the same farm. The fat amounts in samples were ranged between 5.24 and 8.67%. The fatty acids with the highest ratios in buffalo milk fat belonged to C16:0 (palmitic acid), C18:1 (oleic acid), C18:0 (stearic acid) and C14:0 (myristic acid). Saturated fatty acids (SFA) (62.6 to 67.3 %) were found to be more dominant in buffalo milk fat than monounsaturated fatty acids (MUFA) (28.1 to 32.99 %) and polyunsaturated fatty acids (PUFA) (3.22 to 9.57%). Conjugated linoleic acid contents of the samples were determined between 1.46 % and 2.11 %. The conjugated linoleic acid ratios of the samples were similar. It was concluded that origin difference was effective on the physicochemical properties and the fatty acid composition of buffalo milk. It is thought that the results obtained from this study will contribute to obtaining information about the nutritional properties of Anatolian buffalo milk and to improve the nutritional and technological properties of products.

The aim of this study is to investigate physicochemical properties, microbiological qualities and volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey. Vacuum packaged cheeses were purchased from six different local producers. Total aerobic mesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acid bacteria populations (log CFU g -1 ) were in similar ranges in most samples (P>0.05). Coliform populations stayed below 1 log CFU g -1 . All six samples yielded negative Salmonella spp. and positive Listeria spp. results. The average compositional properties of cheese samples in percentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98 for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior and exterior parts of cheese samples. The textural hardness levels of cheese samples were between 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17 volatile compounds were detected by GC-MS. According to the results of this study, production steps and raw materials should be standardized to minimize the diversity among products.