Laktik Asit Bazlı Propolis İlavesinin Taze Çilek Suyunun Raf Ömrüne Etkisi

ALBAŞ>, Merve Gözde; Gürbüz, Başak; Bölük, Esra; Atik, Didem Sözeri; VELİOGLU, Murat; Palabıyık, İbrahim

doi:10.33462/jotaf.1078584

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…A positive effect on the color value was also observed. Sensory data determined that the effect of the addition of PE (propolis extract) on the taste, smell, color, sourness, and general acceptability of strawberry juice samples was statistically significant [97].…”

Section: Beveragesmentioning

confidence: 99%

Review on Propolis Applications in Food Preservation and Active Packaging

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Boutaghane

Asma

et al. 2023

Plants

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Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.

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Section: Beveragesmentioning

confidence: 99%

Review on Propolis Applications in Food Preservation and Active Packaging

Segueni

Boutaghane

Asma

et al. 2023

Plants

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Siyah Havuç Suyu Atıklarından Selüloz Ekstraksiyon Parametrelerinin Optimizasyonu ve Nanoselüloz Üretimi

HAYATİOĞLU,

TEKİN,

ERSUS

2024

Tekirdağ Ziraat Fakültesi Dergisi

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Agricultural wastes are abundant worldwide with increased production and consumption activities as a result of human population growth. Waste recycling processes, which are important to support sustainable production, remain popular due to the increasing amount of agricultural waste. In particular, there are various studies on the recovery of valuable components from waste. In this context, the recovery of cellulose and nanocellulose from waste, which has the potential to be used and applied in many sectors, especially in food, draws attention. Although black carrot juice waste, which is one of the important agricultural wastes, is frequently used in the production of natural colorants, it was used for the production of cellulose and nanocellulose in this study due to its high cellulose content. Response Surface Method-Central Composite Design was used to improve the alkaline extraction conditions of cellulose for the optimum yield and whiteness index by using process parameters of NaOH concentration (2–12%), process temperature (25–110 °C), and time (60–240 min). The optimum process parameters were determined as the NaOH concentration (7.06%), process temperature (44.83°C), and time (114.21 min) for alkaline extraction of cellulose from black carrot juice waste where the yield of cellulose was 22.90±2.48%, and whiteness index was 60.32±0.07%. Nanocellulose was produced from cellulose obtained from black carrot juice waste by acidic hydrolysis using 25% H2SO4. Nanocellulose yield and whiteness index were found as 15.76±0.16% and 58.77±0.26% respectively. The average diameter (61±2.89 nm) and length (281±18.50 nm) of the nanocellulose were determined by Atomic Force Microscopy (AFM). As a result of the Fourier Transform Infrared (FTIR) spectroscopy, it was determined that non-cellulosic components were removed.

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Laktik Asit Bazlı Propolis İlavesinin Taze Çilek Suyunun Raf Ömrüne Etkisi

Cited by 2 publications

References 21 publications

Review on Propolis Applications in Food Preservation and Active Packaging

Review on Propolis Applications in Food Preservation and Active Packaging

Siyah Havuç Suyu Atıklarından Selüloz Ekstraksiyon Parametrelerinin Optimizasyonu ve Nanoselüloz Üretimi

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