Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry.

Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g-1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g-1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg-1, respectively, while control samples had a TPC of 44.24 mg GAE kg-1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g-1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil.

Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour.