Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea (Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, the changes in the physicochemical, bioactive components, microbial quality and sensory properties of black tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha after fermentation were evaluated. While the pH values decreased during storage, the total acidity value increased. Purple basil had higher total phenolic content at all storage times than the other samples. At the end of the study, it was concluded that the total amount of phenolic compounds and flavonoids in purple basil was highly conserved compared to the other samples. Antioxidant values on the 30th day determined highest DPPH (radical scavenging activity) (64.19%) and CUPCAC (cupric reducing antioxidant capacity) (41.48%) in the purple basil kombucha beverage. When the color values were examined, it was found that there were statistically significant differences in the overall storage process in all samples. There was no significant change inconsistency, smell, taste and general acceptance with the storage process. As a result, 30-day storage period was found to be more successful and favorable for 100% purple basil kombucha tea.

Background: Caffeine in the safe dose range has been associated with a reduction in the risk of chronic diseases. There is evidence that caffeine intake has both protective and negative effects on cardiovascular diseases. Aim: This study aimed to investigate caffeine intake in cardiovascular patients. Methods: The study sample was selected from individuals who applied to the Cardiology policlinic of Tekirdağ Namık Kemal University Hospital. A questionnaire was applied using face-to-face interview method to determine their demographic information, nutritional status and anthropometric measurements. Moreover, the nutritional status of the participants was determined by the Food Frequency Questionnaire and the type of cardiovascular disease was determined by a physician. The blood parameters of the sample for the last three months were questioned. The sample has been ninety people of whom fifty cardiovascular diseases (CVDs) were diagnosed and forty were non-diagnosed (ND). Results: The mean age of individuals (n = 90) was 43.2 ± 14.4. The BMI and waist circumference of the CVDs group were statistically significantly higher than the ND group (p < 0.001). While the total caffeine consumption of the ND group was 209.34 ± 143.85 mg/day, consumption of the CVDs group was 209.99 ± 196.76 mg/day. LDL cholesterol and total cholesterol did not show statistically significant difference between the two groups. However, HDL cholesterol was significantly higher in the ND group (p ≤ 0.001). Conclusion: Present results show that daily caffeine consumption may partially affect blood parameters associated with cardiovascular diseases, especially in the presence of coronary artery disease.

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

Type 2 diabetes is a chronic health problem that continues to threaten human health. Nutrition plays an important role in the etiology of this disease. In addition to the nutrient content consumed, the frequency of meals also affects this disease in many ways. Studies have shown that different eating frequency patterns can increase or decrease the need for food consumption by changing the feelings of hunger-satiety and the levels of some hormones that regulate these sensations. Due to this effect, body weight may increase or decrease and type 2 diabetes can be triggered indirectly. Changing meal frequencies may show this effect directly in individuals with type 2 diabetes through blood parameters associated with the disease or indirectly through body weight and appetite. The purpose of this review is to provide information about the relationship between meal frequency and diabetes, taking into account the complex disease process in type 2 diabetes, and to bring together studies that examine this relationship.

Endocrine disruptors were first identified by Rachel Carson in 1962 and have now become a significant problem worldwide for both the environment and human health (Büyükdere & Mutlu, 2023). The Worl...