In this study, the effect of various household food-processing methods (washing, peeling, processing into jam and fruit juice, freezing, storage) on pesticide residues (abamectin, buprofezin, ethoxazole, imazalil, and thiophanate-methyl) in oranges was investigated. Residue analyses were performed by quick-easy-cheap-efficient-rugged-safe (QuEChERS) extraction and liquid chromatography coupled with triple quadrupole mass spectrometry (LC-MS/MS) analysis. The limit of quantification of the method for each pesticide was 10 µg/kg. Physicochemical properties of the pesticides and the type of the food process had a considerable effect on the fate of pesticide residue. Pesticide residues were mostly dispersed on orange peels and washing with tap water decreased the residue levels by 26–84%. The amount of residue in oranges was reduced by 63–100% during fruit juice processing, while residues were removed by 90–100% after jam processing. Pesticides with a high octanol–water coefficient were absorbed by the wax of the orange peel, therefore they remained on the peel and could not easily be removed by washing. Moreover, pesticides with lower water solubility did not diffuse easily through the fruit juices from the pulp section of the fruit. The processing factor was greater than 1 for the separation of the orange peel and less than 1 for the washing step and jam and fruit juice productions.

Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.

Bu çalışmanın amacı, Bursa’ya ait geleneksel bir gıda olan Anjelika reçelinin fizikokimyasal ve duyusal özelliklerinin ortaya koyulmasıdır. Geleneksel Anjelika reçeli Bursa’nın dağ köylerinden toplanan Angelica sylvestris’in gövdesinden üretilir. Çalışma kapsamında incelenen reçel numuneleri, Anjelika reçelini Bursa’da geleneksel yöntemine göre yıllardır üreten butik bir pastaneden temin edilmiştir. Anjelika reçelinde incelenen kalite parametrelerine ait ortalama değerler şöyledir; meyve ağırlığı oranı: %45.83, pH: 3.72, toplam kuru madde: %72.48, suda çözünür kuru madde: 72.24˚Briks, protein: %

Red beetroot (Beta vulgaris L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma–mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox^® equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6–313.8 mg gallic acid equivalent/100 g DM, 365.08–517.46 mg rutin equivalent/100 g DM, and 314.40–488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography–electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10–67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly (p < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil.

Bu çalışmanın amacı, Bursa’ya ait unutulmaya yüz tutmuş geleneksel bir gıda olan Anjelika reçelinin biyoaktif bileşenlerini ortaya koyarak fonksiyonel özelliklerini değerlendirmektir. Bu bağlamda, farklı özütleme yöntemlerinin toplam antioksidan kapasite, toplam fenolik madde ve toplam flavonoit madde miktarlarına olan etkisi ve in vitro sindirim modeli ile bu biyoaktif bileşenlerin biyoerişilebilirliği de incelenmiştir. Geleneksel yöntemine göre üretilen Anjelika reçeli %0.1 formik asit içeren %75 metanol, %0.5 asetik asit içeren %70 aseton ve %70 etanol ile özütlenmiştir. Elde edilen sonuçlara göre biyoaktif bileşen miktarları özütleme yöntemlerine göre farklılık göstermiştir. Reçelin toplam antioksidan kapasitesi en fazla metanolik bazlı özütünden, DPPH, CUPRAC ve ABTS yöntemleriyle sırasıyla 21.77±3.38 mg troloks eşdeğeri (TE)/100 g kuru madde (KM), 69.97 ± 10.85 mg TE/100g KM ve 111.97 ± 9.17 mg TE/100g KM olarak elde edilmiştir. Sonuçlara göre, fenolik ve flavonoit madde miktarı en fazla aseton bazlı özütten sırasıyla 12.10±0.55 mg gallik asit eşdeğeri/100 g KM ve 10.48±0.63 mg rutin eşdeğeri/100 g KM olarak elde edilmiştir. Ayrıca, reçellerin bağırsakta sindirimi neticesinde elde edilen toplam fenol miktarı ve toplam antioksidan miktarlarında (DPPH metoduyla) artış gözlenmiştir.