Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions.

The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05839-4.

Development of a novel, sustainable, cellulose-based food packaging material and its application for pears.

This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied. The optimum conditions of electrospraying for minimum droplet size and maximum antibacterial effect were 0.8 g/mL concentration of solutions, 1:1 FA:S ratio, 20 kV voltage, 0.75 mL/h flow rate, and 23 cm collector-needle tip distance. FA had static, lethal, and inhibitory effects on Pseudomonas syringae and P. digitatum, the common pathogenic microorganisms on pears. The antioxidant activity of FA was higher than that of S (872.96 mM vs. 239.36 mM). At the end of the 90-day storage period, pears stored in the active packaging material at 7 °C and 90% RH showed better preserved color and texture, matured later, had a lower antimicrobial load, and were more appreciated in sensory evaluation than other samples.

Molecular identification of Neoechinorhynchus rutili parasite diagnosed in some fish species caught in Menzelet dam lake in Kahramanmaras province (Turkey).

This study details the molecular identification of the parasite Neoechinorhynchus rutili diagnosed in fish (Capoeta barroisi, Cyprinus carpio, Barbus rajanorum) caught in Menzelet Dam Lake in Kahramanmaras Province, Turkey. Parasite samples were obtained from the intestines of fish caught from January to June of 2013. The collected parasites were stored in sample vials containing 70% alcohol. Using staining methods and based on morphology, 120 N. rutili specimens were identified. DNA isolation of N. rutili was accomplished using special tissue sets for parasites. Specific primers were utilized in the molecular identification of N. rutili using polymerase chain reaction (PCR) and it was possible to verify that all of the parasites contained N. rutili molecules. In conclusion, using multiple methods we successfully identified and confirmed the presence of N. rutili parasites in the fish caught in Kahramanmaras Province. The process of identification of N. rutili using morphology and staining methods is time-consuming; however, PCR was successfully performed in a short time to accomplish the same results. The success of this study may lead to more original and extensive work aimed at the efficient molecular identification of parasitic agents found in fish.

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus (G') and viscous modulus (G″) of the batters increased with quinoa flour substitution in the frequency range of 0.01-10 Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.