The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle (Myrtus communis L.) essential oil and to determine its inhibitory effects on Listeria monocytogenes in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.64%), α-pinene (30.19%), d-limonene (7.51%), and α-ocimene (6.57%). Myrtle essential oil showed an inhibitory effect on all tested L. monocytogenes strains and this effect significantly increased after ultrasonication. Minimum inhibitory and minimum bactericidal concentrations of myrtle essential oil nanoemulsion were found to be 4.00–4.67 mg/mL and 5.00–7.33 mg/mL, respectively. The antibacterial activity of myrtle essential oil nanoemulsion against L. monocytogenes was confirmed by the membrane integrity and FESEM analyses. Nanoemulsion coatings containing myrtle essential oil showed antibacterial activity against L. monocytogenes with no adverse effects on the physicochemical properties of cheese samples. Nanoemulsion coatings containing 1.0% and 2.0% myrtle essential oil reduced the L. monocytogenes population in cheese during the storage by 0.42 and 0.88 log cfu/g, respectively. These results revealed that nanoemulsion-based alginate edible coatings containing myrtle essential oil have the potential to be used as a natural food preservative.

L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus.

This study investigated the effects of combining sodium alginate (ALG) with various natural hydrocolloids on the microstructure and release behaviors of microbeads. The encapsulation solutions were prepared at a 1:1 (w/w) ratio with ALG as the control and carrageenan (CAR), locust bean gum (LBG), acacia gum (ACA), pectin (PEC), and carboxymethyl cellulose (CMC) as experimental groups. Each formulation contained 0.2% (w/v) tartrazine and was extruded into a CaCl₂ solution for bead production. Encapsulation efficiency varied across formulations, with the lowest in the control (ALG-ALG) and highest in ALG-CAR and ALG-CMC, reaching 74% and 78%, respectively. The microbead sizes ranged from 2.07 to 3.48 mm, with the lowest particle diameter observed in ALG-ACA composites. Surface analysis showed smooth and uniform microbeads in the control (ALG-ALG), while ALG-LBG microbeads were rougher. Release kinetics were assessed using various models, with the Higuchi model best describing the release for most formulations (highest R² values). Tartrazine release followed pseudo-Fickian behavior in all formulations, with slower release in ALG-ACA and faster release in ALG-LBG microbeads. This study fills a gap in understanding how the incorporation of different natural hydrocolloids influences both the encapsulation efficiency and release dynamics of alginate-based microbeads, providing valuable insights for applications in food and pharmaceutical industries.

This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect on the antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% and 1.0% turmeric powder, leading to increases in pH, antioxidant capacity (from 10% to 51%), and phenolic content (from 1.39 mg to 30.20 mg per 100 g) compared to plain yogurt. While turmeric showed no antibacterial effects in vitro, its addition resulted in a reduction in yogurt bacteria counts, which remained within the regulatory limits. However, exposure to gastric pH and bile salt conditions led to reductions in the antioxidant activity and total phenolic content of turmeric-enriched yogurt, indicating potential limitations in its stability during digestion. Sensory evaluations revealed a preference for plain yogurt; however, turmeric-enriched yogurts also achieved favorable acceptance scores. These findings indicate that turmeric incorporation can enhance the health benefits of yogurt, offering a promising option for consumers desiring functional dairy products.

The residues left over from cold‐pressing oilseeds and fruits offer a promising source of plant proteins, serving as an alternative resource within the circular economy framework. This research aims to develop protein concentrates (PCs) from pistachio meal with enhanced functional properties using ultrasound ‐assisted extraction (UAE). A response surface methodology was employed to optimize UAE considering power (200–600 W), time (5–25 min), and pH (8–11). Through a Box–Behnken experimental design, the optimal extraction conditions were determined as 595 W, pH 11, and 19 min, targeting maximal protein extraction yield ( R ² : 0.9359, desirability of 0.993). Under these ideal conditions, UAE achieved higher protein extraction yield (51%), compared to the conventional alkaline extraction (AE) (39%). Protein recovery rate increased from 33.1% to 44% by UAE. PCs obtained through the AE (PC‐AE) and optimal UAE (PC‐UAE) were evaluated for their functional, structural, and morphological properties. UAE significantly improved the emulsion activity index of the PC‐UAE by 34.9% ( p < 0.05), whereas solubility and foaming activity showed slight increases compared to PC‐AE ( p > 0.05). US‐induced size reduction as observed by smaller and irregular particles in morphological analysis. The Fourier‐transform infrared spectroscopy spectra, analyzed using a curve‐fitting approach on the second derivative, revealed hidden peaks that highlighted changes in the secondary structure of the PCs, including slight shifts in characteristic wavenumbers and variations in the proportional amounts of β‐sheet, α‐helix, and random coil structures. This study demonstrated that UAE achieved similar protein purity as AE while producing larger quantities through higher recovery of proteins with improved functional properties. Practical Application: Ultrasound‐assisted alkaline extraction significantly boosts protein extraction yield and recovery from pistachio meal and enhances functional properties (especially emulsion activity) of the extracted proteins. These improvements make the UAE protein concentrates suitable for applications in food formulations, such as plant‐based beverages and emulsified products. UAE offers a sustainable approach to valorize oilseed residues in the context of circular economy.