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.

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.

Amaç: Tüketicilerin doğal katkı maddeleri içeren; yağ, kolesterol ve tuz seviyeleri düşürülmüş; besin değeri yüksek ve bitkisel içerikli fonksiyonel et ürünlerine gösterdikleri ilgi her geçen gün artmaktadır. Bu çalışmada; sığır eti kaynaklı kıymaya soya unu, mercimek unu ve nohut unu baklagil proteinleri, bal kabağı unu, karabuğday unu, peynir altı suyu tozu ile Spirulina ve Chlorella cinsine ait mikroalg tozları gibi farklı protein analoglarının ilave edilmesiyle üretilen salam örneklerinin çeşitli özelliklerinin belirlenmesi amaçlanmıştır. Materyal ve yöntem: Temel salam hamuru sığır eti kaynaklı kıymaya ilave olarak %2 tuz, %0,3 karabiber, %0,3 zencefil, %0,1 kişniş, %0,25 toz şeker, %0,25 tatlı kırmızıbiber, %2 süt tozu, %16,6 buz ve %2,5 nişasta kullanılarak hazırlanmıştır. Temel salam hamuruna Spirulina platensis tozu, Chlorella vulgaris tozu, peynir altı suyu tozu, soya unu, mercimek unu, nohut unu, bal kabağı unu ve karabuğday unu protein analogları ilavesiyle üretilen salam numunelerinin fiziko-kimyasal ve duyusal özellikleri ile aminoasit içerikleri belirlenmiştir. Bulgular ve sonuç: Salamın baklagil proteinleri (nohut unu, mercimek unu ve soya unu) peynir altı suyu tozu, bal kabağı unu, karabuğday unu ve alg kaynaklı proteinler (Spirulina platensis ve Chlorella vulgaris) ile zenginleştirilmesinin ürün besin değerini iyileştirdiği ve tüketici açısından tercih edilebileceği belirlenmiştir. Spirulina platensis, Chlorella vulgaris, soya unu ve bal kabağı unu ilavesi ile üretilen salamların protein değerinde artış gösterdiği belirlenmiştir. Kullanılan protein kaynağına bağlı olarak renk parametreleri açısından da önemli farklılıklar gözlemlenmiştir. Salamın Chlorella vulgaris ilavesi ile zenginleştirilmesinin aminoasit profili üzerine olumlu etkisi olduğu tespit edilmiştir. Duyusal değerlendirme ile en çok beğeni alan salam örneğinin karabuğday unu ilaveli örnek olduğu belirlenmiştir.