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    Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition
    (Elsevier Sci Ltd, 2021) Durmus, Nihal; Capanoglu, Esra; Kilic-Akyilmaz, Meral
    Pasteurised whole milk was acidified with bacterial culture or glucono-delta-lactone (GDL) to determine effects of fermentation and pH reduction on activity and in vitro bioaccessibility of antioxidants and physical properties of yoghurt with black mulberry. Both pH reduction and fermentation were found to influence activity and bioaccessibility of antioxidants in mulberry yoghurt. Total phenolic content of the sample prepared with bacterial culture was higher than that of the sample with GDL, while there was a similar level of reduction in both samples after three weeks of storage at 4 degrees C. Fermentation with the bacterial culture yielded lower copper reducing activity but higher DPPH scavenging activity compared with acidification with GDL. Bioaccessibility of the antioxidants in in vitro gastrointestinal system was less than 25% in all samples. Addition of fruit after acidification or fermentation of milk, rather than before, resulted in higher antioxidant activity, higher consistency coefficient and less serum separation. (C) 2021 Elsevier Ltd. All rights reserved.
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    Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review
    (Mdpi, 2020) Mutlu-Ingok, Aysegul; Devecioglu, Dilara; Dikmetas, Dilara Nur; Karbancioglu-Guler, Funda; Capanoglu, Esra
    The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils-natural and liquid secondary plant metabolites-are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.