The demand of consumers to minimally processed, fresh-like foods can be meet with the non-thermal technologies, because of the undesirable effects of conventional thermal process on the quality parameters of fruit juices. Decrease in nutritional value, loss of colour pigments and vitamins, formation of some flavour defects can be reduced with ultrasound applications. Especially the advantage of ultrasound which is protecting or improving the bioactive component content have increased interest in ultrasound in recent years. In this study, the effects of ultrasound applications on bioactive components of fruit juices were reviewed and evaluated separately as the effect on ascorbic acid, anthocyanin, flavonoids and carotenoid contents. The increasing, decreasing or insignificant effects of ultrasound on bioactive content of juices which were observed in researches might be resulted from the differences between juice matrixes as well as ultrasonication parameters. Because of this, investigating ultrasound technology in different juices and optimizing the ultrasonication parameters for each fruit juice are important.

The demand of consumers to minimally processed, fresh-like foods can be meet with the non-thermal technologies, because of the undesirable effects of conventional thermal process on the quality parameters of fruit juices. Decrease in nutritional value, loss of colour pigments and vitamins, formation of some flavour defects can be reduced with ultrasound applications. Especially the advantage of ultrasound which is protecting or improving the bioactive component content have increased interest in ultrasound in recent years. In this study, the effects of ultrasound applications on bioactive components of fruit juices were reviewed and evaluated separately as the effect on ascorbic acid, anthocyanin, flavonoids and carotenoid contents. The increasing, decreasing or insignificant effects of ultrasound on bioactive content of juices which were observed in researches might be resulted from the differences between juice matrixes as well as ultrasonication parameters. Because of this, investigating ultrasound technology in different juices and optimizing the ultrasonication parameters for each fruit juice are important.

In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

Turunçgillerin küçük mücevheri olarak nitelendirilen kamkat (Fortunella spp.) Rutaceae familyasının Fortunella cinsi içerisinde yer almaktadır. Anavatanı Çin olup, 19. Yüzyıl’da Amerika ve Avrupa’ya getirilmiş ve subtropik iklimlere adapte edilmiştir. Dünyada Çin, Japonya ve Amerika’da yaygın olarak yetiştirilmektedir. Yapılan çalışmalarda kamkatın içerdiği askorbik asit, karotenoidler, uçucu yağlar, diyet lif ve flavonoidler gibi biyoaktif bileşenlerin sağlık üzerine olumlu etkileri olduğu bildirilmiştir. Kamkat meyvesi taze tüketiminin yanında reçel, marmelat, şarap, likör ve meyve çayı gibi farklı gıda ürünlerine işlenerek de değerlendirilmekte, uçucu yağı ve ekstraktları gıda ve kozmetik sektöründe kullanılmaktadır. Sağlık üzerine olumlu etkileri olduğu anlaşılan kamkatın ülkemizde son yıllarda yetiştiriciliği ve üretimi konusundaki çalışmalar artış göstermiştir. Bu derlemede kamkat meyvesinin önemli biyoaktif bileşenleri ve biyolojik aktiviteleri ile ilgili çalışmalar özetlenmiştir.