Journal of Raw Materials to Processed Foods

Pickering Emulsions Stabilized by Starch Nanoparticles

2025-01-07T17:16:38+03:00

Emulsions are mixtures of immiscible liquids where one liquid is dispersed in another. They are thermodynamically unstable due to high surface energy between the phases, which is not desired in the shelf life of a product. This instability can be controlled using emulsion stabilizers. Due to consumers' negative opinions on artificial materials, there is a great interest in the production of natural emulsion stabilizers. Recent studies focus on Pickering emulsions that are stabilized by solid particles, which offer better stability, biological compatibility, environmental friendliness, lower cost, and toxicity. As an abundant, renewable, biodegradable and non-toxic material, starch has gained attention for its potential use as emulsion stabilizer. Moreover, in recent years starch nanoparticles (SNPs) have gained popularity as emulsion stabilizers. The main purpose of this study is to produce SNP with high yield to be used as an emulsion stabilizer. In the first part of the study, wheat starch and cross-linked wheat starch were hydrolyzed with H₂SO₄ at various starch:H₂SO₄ratio and different time intervals. Cross-linked wheat starch resulted in significantly (p<0.05) higher yield compared to the native wheat starch. SNPs were characterized in terms of their morphology and size. After characterization of SNPs with Scanning Electron Microscopy (SEM), X-Ray diffractometer (XRD) and Fourier Transform Infrared Spectrophotometer (FT-IR), Pickering emulsions were prepared with two different oil fractions (Φ0.6 and Φ0.8) and emulsions were stored for 30 days at room conditions visually examine phase separation. SNP sample produced at a starch:H₂SO₄ ratio of 1:3 and 3 days hydrolysis (1:3 (3)) showed the best emulsion stability without any separation during the storage. The results of the present study indicated that SNPs are promising emulsion stabilizers that can be used in various industries.

Exploring the Factors Shaping Organic Food Choices: Insights from Adana, Türkiye

2025-01-24T17:15:45+03:00

The consumption of organic food is rapidly becoming more widespread. This study aims to explore the attitudes of consumers in the city center of Adana, Türkiye, toward organic products and identify the factors that influence their purchasing behaviors. The research is based on data collected through a survey conducted with individuals selected from the city center. A detailed analysis of participants' demographic characteristics was carried out, examining variables such as gender, age, income level, marital status, and occupation. The findings reveal that individuals working in the education sector and food industry professionals demonstrate significant awareness and concern regarding organic food. Additionally, demographic factors, including age, gender, marital status, and income, play a crucial role in shaping consumers' preferences and behaviors toward organic food. However, income level emerges as a critical determinant, often acting as a barrier to the broader adoption of organic products due to their higher cost. Among those who reported consuming organic products, 11.5% preferred fresh fruits and vegetables, followed by eggs (11.3%), olive oil (10.9%), dairy products (8.9%), and honey (8.7%). The insights gained from this study are valuable for understanding consumer attitudes toward organic products in Adana and for identifying the factors that influence their choices in detail.

Characterization of odor-active compounds in pond apple (Annona glabra L.) fruit

2025-01-07T17:14:05+03:00

Pond apple (Annona glabra L.) is a tree native to the tropical and subtropical regions of
America. It has an edible yellowish-orange pulp that can be made into jam and jelly. Volatile
constituents of pound apple fruit were isolated by headspace-solid phase microextraction
(HS-SPME) and analyzed by gas chromatography with GC-FID and GC-MS. A total of 48
volatile compounds were detected, 46 of them were positively identified in pond apple fruit.
This study revealed potent odorants that are responsible for the overall aroma of this fruit by
application of HS-SPME-GC-O analysis and odor activity values. Twenty-five odorants were
considered as potentially odor-active compounds, from which ethyl 3-methylbutanoate, α-
pinene, myrcene, methyl 2-hydroxy-4-methylpentanoate, ethyl hexanoate, p-cymene,
limonene, (Z)-β-ocimene and linalool were the most odor-active compounds. The strong
agreement between the results of the OAV strategy and HS-SPME-GC-O suggests that HS-
SPME-GC-O has significant potential as a quick and straightforward tool for monitoring and
evaluating the aroma quality of pond apple fruit.

Effect of Nigella Sativa oil addition on post frying quality of commercial cooking oils

2025-01-07T17:17:01+03:00

The quality of Nigella Sativa seeds was evaluated in terms of percent moisture, thousand seeds weight and bulk density. Solvent extraction method was used for extraction of Nigella Sativa oil. In order to reduce the post frying degradation of cooking oils, Nigella Sativa oil was added in commercial cooking oils was added at varying levels (0 – 1000 ppm). The free fatty acid was estimated till seven times frying. Oil at the concentration of 800 and 1000 ppm is shown to have strong protective effects against lipid peroxidation of commercial oil during frying condition. The Pearson’s correlation suggested strong negative correlation between amount of Nigella Sativa oil and free fatty acids till the seventh deep frying cycle.

Bioactive and Antimicrobial Properties of Mastic Tree (Pistacia lentiscus L.) Leaves from Turkish Republic of Northern Cyprus

2025-01-07T10:00:44+03:00

In this research, the leaves of the P. lentiscus L. (mastic tree) were subjected to both solvent and ultrasonic extraction techniques, with durations of 30, 40, and 60 minutes. The resulting extracts were analyzed for their color, total phenolic content, antioxidant activity, chlorophyll levels, and antimicrobial effects. The extract obtained through 40-minute ultrasonic extraction exhibited the highest phenolic content, antioxidant activity, and chlorophyll concentration. Ultrasonication also increased color change (ΔE) with longer processing times, with the lowest ΔE observed in the 40-minute ultrasonic extract. While all extracts demonstrated antimicrobial activity against S. aureus, no inhibitory effects were detected against L. monocytogenes and E. coli. Notably, the 40-minute ultrasonic extract produced the largest inhibition zone against S. aureus. In summary, the bioactive properties of mastic tree leaves were significantly influenced by the extraction technique and duration.