Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

Selected pesticide active ingredients are used in various stages of production of fruits and vegetables in Turkey for the purpose of pest control. Due to their harm to humans, animals and the environment, pesticide active ingredients and their residue limits were determined by legal regulations. The aim of this study was to determine and highlight the pesticide residue risk in fruits and vegetables sold in markets and greengrocers and widely consumed in Istanbul, one of the most populated cities in Turkey. 393 pesticide active ingredients in 100 fruit and vegetable samples (tomatoes, green peppers, cucumbers, strawberries and apples in total) were screened using liquid chromatography coupled to mass spectrometry (LC–MS/MS) with Quick Easy Cheap Effective Rugged and Safe (QuEChERS) sample preparation method. The mean recoveries of the pesticides were between 76.5 % and 115.5 %, LOQ for them was 0.01 mg kg-1. Pesticide residue was detected in 43% of the samples. A total of 7 (7%) samples contained pesticide residues above maximum residue limit (MRL). While pesticide residues were detected above MRL in tomato, strawberry and cucumber samples; no pesticide residues were found above MRL in pepper and apple samples. In the samples analyzed, 42 different pesticide residues were detected, the most detected pesticide active substance in the samples examined was Acetamiprid. Phorate Sulfone, one of the banned pesticides, was detected in a strawberry sample.

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.

The aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly collected from retail stores, markets, and bazaars in different regions of Türkiye and analyzed by means of LC-MS/MS for the occurrence of OTA. According to the results, OTA was detected in 36 of 150 (24%) industrially produced tarhana samples, with a concentration range of 0.12–2.34 µg/kg, while 118 of 200 (59%) homemade tarhana samples contained OTA, with the range from 0.16 to 4.15 µg/kg. Only 8 of 350 (4%) homemade tarhana samples were found to be above the maximum permissible limit (3.0 µg/kg) for OTA. The mold contamination was found to be higher in homemade tarhana (3.756 log CFU/g) than in the industrially produced samples (2.742 log CFU/g). The estimated weekly intake values of OTA with tarhana consumption were well below the provisional tolerable weekly intake values for both industrially produced and homemade tarhana samples, even when consumed every day of the week, indicating that dietary intake of OTA through tarhana consumption does not pose a health risk. In conclusion, optimizing the fermentation and drying conditions applied during tarhana production and ensuring proper hygiene conditions can help to reduce the risk of OTA contamination. Moreover, monitoring and testing the OTA levels in tarhana on a regular basis can also ensure the food safety of this product.

Dünya üzerinde kalabalık nüfuslu ve sanayileşmiş bölgelerde karasal kaynaklardan gelen çok fazla miktarda plastik çöpler bulunmaktadır. Öyle ki, bilim insanları içinde bulunduğumuz Antroposen dönemde “Plastik Çağ’a” girildiğini ifade etmişlerdir. Hava, rüzgâr ve akarsu hareketleri gibi doğal yollarla çevreye ve su kaynaklarına bulaşabilen mikro plastikler 5 mm’den küçük veya 5 mm büyüklüğünde olan suda çözünmeyen katı polimer partiküller olarak tanımlanmışlardır. Mikro plastikler büyüklüklerine göre; küçük mikro plastikler (

In this study, functional grape vinegar enriched with olive leaf powder was produced and subsequently subjected to ultrasound treatment. Response Surface Methodology (RSM) was used to optimize the ultrasound treatment conditions; amplitude, treatment time, and olive leaf powder concentration were evaluated as independent variables. Total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were considered as response variables. Optimum conditions were determined to be 80% amplitude, 4 min treatment time, and 0.6848% olive leaf powder. Under these conditions, the experimental TPC and DPPH values were determined to be 91.68 mg GAE/100 mL and 70.95%, respectively. Furthermore, the effects of different treatments on the total flavonoid content, color characteristics, and antimicrobial activity of the grape vinegar were also investigated. The results showed that the GV-US+OLP sample was superior to both the control and thermal pasteurization groups in total phenolic and flavonoid content, as well as in antioxidant activity. While limited changes were observed in color parameters, the total color change was lower in the ultrasound-treated and enriched sample. Antimicrobial analysis revealed that only the ultrasound-treated grape vinegar fortified with olive leaf powder (GV-US+OLP) sample exhibited inhibitory activity, particularly against Escherichia coli. Overall, the findings indicate that combining ultrasound with olive leaf powder is an effective approach for improving the functional and microbiological quality of grape vinegar.