Cuneyt Dincer

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno).

Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P<0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika.

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING

Emerging nonthermal technologies have raised great interest, because conscious consumers are demanding healthy, nutritious and equivalent to fresh products. In this regard, ultrasound has been identified as one of the promising nonthermal alternative methods in fruit juice processing. The use of ultrasound on its own in the food industry for microbial and enzyme inactivation is currently insufficient. However, ultrasound applications can also be used in combination with chemicals, pressure and temperature to increase efficiency. With ultrasound application, producing of higher quality, tasty and nutritious juice is possible because enzymes and microorganism can be inactivated at lower temperatures than thermal treatments. In this study, it has been compiled the advantages, disadvantages and usability of ultrasonic processes in the fruit juice industry. It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensuring collaboration.