This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

The purpose of this study was to measure acrylamide (AA) levels and selected parameters of different traditional Turkish coffees. AA, 5-hydroxymethylfurfural (HMF), total reducing sugar, protein, pH, moisture, dry matter (DM) as well as ash, caffeine and soluble solids content (SSC) in DM, L*, a*, b* colour parameters of coffee samples were determined and the correlation between AA level and these parameters were investigated. A total of 36 coffee samples (20 Turkish, 8 Dibek and 8 Terebinth coffee) from the Turkish market were examined. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was validated for the detection and quantitation of AA in coffee samples. The calibration curve was linear (R² ≥ 0.999) over the range of 30–1000 μg kg⁻¹. The limit of detection (LOD) and limit of quantification (LOQ) were found as 4.6 μg kg⁻¹ and 15.5 μg kg⁻¹, respectively. The amounts of AA in analysed coffee samples were in the range 31.1 ± 0.6 to 323.4 ± 5.4 µg kg⁻¹. The highest mean AA levels were found in Terebinth coffees (240.3 μg kg⁻¹) followed by Turkish coffees (204.3 µg kg⁻¹) and then Dibek coffees (78.6 µg kg⁻¹). No tested Turkish coffee samples had an AA concentration above the indicative value (450 µg kg⁻¹) for roast coffee recommended by the European Commission (EC) in 2011. In addition, a strong positive correlation was found between HMF values and AA amounts of selected coffee types.

Arıcılıktan elde edilen doğal bir biyolojik ürün olan propolis antibakteriyel, antifungal, antiviral, antitümoral ve anestezik aktivite dahil olmak üzere birçok yönüyle dikkat çekmektedir. Ayrıca çok düşük toksisiteye sahip olması nedeniyle sağlık, gıda, kozmetik gibi sanayi dallarında hammadde olarak kullanılmaktadır. Sektörlerin kullanım amacına bağlı olarak ekstrakte edilmesi gereken propolis için farklı çözücüler tercih edilmektedir. Kullanılan çözücülerin farklı olması propolisin fonksiyonel özellikleri üzerine etki etmektedir. Propolisin farklı çözücülerle ekstraksiyonu toplam fenolik bileşen içeriği, antioksidan kapasitesi ve antimikrobiyal özelliklerinde farklılıklara neden olmaktadır. Bu derlemede, propolis ekstraktlarında kullanılan farklı çözücüler ve bu çözücülerin propolisin toplam fenolik bileşen, antioksidan kapasitesi ve antimikrobiyal üzerine etkileri tartışılmıştır.

This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P < 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.