Turmeric (Curcuma longa Linn.) is widely recognized for its medicinal properties; however, the potential of Nepalese turmeric varieties, specifically Kapurkot Haledo 1 (KK1), Kapurkot Haledo-2 (KK2), and Sugandha, remains underexplored, particularly in relation to their processing outcomes and quality characteristics. This study aimed to evaluate the effects of different blanching methods on these varieties' quality traits. Using a Completely Randomized Design (CRD), the experiment tested three blanching treatments: distilled water boiling (DWB), alkaline water boiling (AWB), and a control, with nine treatment combinations, each replicated four times. Statistical analysis showed that KK2 had the highest dry recovery percentage (23.51%), with DWB proving more effective than AWB. KK1 exhibited the most significant length shrinkage, whereas KK2 treated with AWB showed the least. In terms of diameter, KK1 and Sugandha showed the highest shrinkage, while KK2 treated with AWB demonstrated minimal shrinkage. For color quality, KK1 received the highest color score (6.75), followed by Sugandha and KK2, with AWB generally enhancing color ratings across the varieties. Significant interactions between turmeric variety and blanching method were observed. Specifically, KK1 with DWB achieved the highest dry recovery, similar to KK2 under AWB treatment. Additionally, Sugandha treated with AWB showed the least length shrinkage, and KK2 exhibited the lowest diameter shrinkage under both control and AWB treatments. Regarding oil content, KK1 and Sugandha retained the highest levels under control conditions, while KK2 with AWB showed the lowest ash content and the highest curcumin concentration in the control group. In summary, the findings suggest that the combination of KK2 with AWB or DWB yields optimal outcomes across multiple quality parameters, underscoring the effectiveness of these blanching methods as post-harvest processing techniques for enhancing the quality of Nepalese turmeric.

While nanotechnology is widely applied in diverse fields like agriculture, biochemistry, and medicine, it remains a rapidly advancing discipline that introduces more complex applications in food systems compared to traditional technologies. The rapid advancement of nanotechnology has brought significant changes to multiple aspects of food science, including processing, packaging, storage, transportation, functionality, and safety. Various nanostructured materials, ranging from inorganic metals, metal oxides, and their composites to bioactive agents incorporated into organic nanoparticles, have been employed within the food industry. Regardless of the substantial advantages of nanotechnology, there are growing concerns about its use, mainly related to the potential accumulation of nanostructured materials in the human body and the environment, leading to various health and safety risks. Therefore, it is crucial to consider safety and health concerns and adhere to regulatory policies while manufacturing, processing, intelligent packaging, and consuming nano-enhanced food products. This review aims to provide a fundamental understanding of nanotechnology applications in food packaging and processing industries while identifying prospects and potential risks associated with nanostructured materials. Additionally, it delves into the health, risk, and hazard aspects of nanoparticles in food and their role in food safety assessments, highlighting specific areas of concern.

Biostimulants have been used in recent years as innovative approaches to stabilize or increase the yield and quality of plants under abiotic stress conditions. Seaweeds, one of the biostimulants, have been used in many cultivated plants and favorable results have been obtained in terms of yield, quality and elemental composition of plant nutrients. Although it is known that safflower plant is sensitive to salt during emergence and germination period, salt and seaweed applications have not been investigated on this plant before. It was aimed to examine the tolerance mechanisms of seaweed applications in safflower plant under salinity stress in terms of some morphological parameters and elemental composition of plant nutrients. The five different doses of salt treatment (0 mM NaCl-distilled water as control, 50 mM, 100 mM, 150 mM, 200 mM) and four different doses of Ascophyllum nodosum seaweed extract (0 g L-1 - distilled water as control, 2 g L-1, 4 g L-1, 6 g L-1) were used as the treatment groups in this study conducted in the climate chamber under controlled conditions. When the figures obtained from safflower plants treated with seaweed in terms of growth parameters were evaluated; root and shoot length, fresh root and shoot weights, dry root and shoot weights generally increased with increasing doses, while relative water content decreased. As salinity stress increased, decreases were generally recorded in all growth parameters obtained. Improved elemental composition of plant nutrients both shoot and root were also observed with seaweed extract applications. In particular, K and Mg in shoot, Ca, Cu and Mg in root increased with increasing seaweed applications. The findings obtained from the study show that seaweed is a promising agricultural application on growth parameters and elemental composition of plant nutrients and reduces the negative effects of salinity stress on safflower plant.

In recent decades, rural areas in Türkiye have undergone significant transformations driven by global economic shifts and new agricultural policies. The impact of these reforms has brought uncertainty and concerns regarding the sustainability of small-scale producers. In particular, Law No. 6537 on Soil Protection and Land Use, enacted in 2014, aims to prevent the fragmentation of agricultural land through inheritance and enhance productivity. However, it has also raised concerns among farmers regarding changes in land ownership structures and increasing challenges in agricultural production conditions. This process has forced small farmers to make difficult choices, such as collaborating with large-scale agribusinesses or withdrawing from agricultural activities altogether. Land consolidation is a policy instrument aimed at increasing agricultural efficiency in rural areas, preventing land fragmentation, and facilitating the adoption of modern farming practices. In Türkiye, land consolidation projects not only seek to improve agricultural infrastructure but also promote more efficient use of water resources and better transportation networks. However, this process presents distinct challenges for small-scale farmers. The implementation of consolidation projects directly affects farmers’ property rights, agricultural production patterns, and social structures. In particular, a lack of transparency in the project process, the incompatibility of new parcel arrangements with existing farming practices, and the insufficient inclusion of local communities in decision-making mechanisms have created uncertainty and distrust among farmers. To ensure that land consolidation effects rural producers positively, the process must be planned in alignment with regional conditions and farmers’ expectations. Reevaluating land consolidation and land tenure policies to support traditional farming practices and small-scale farmers is crucial for addressing the concerns of rural populations. This study assess the potential concerns arising from land consolidation and changes in inheritance laws in Türkiye from the perspective of farmers.

Traditional fermented sucuk is one of the most commonly consumed fermented meat products in Turkey. During both production and post-production, sucuks can easily become contaminated with pathogenic microorganisms such as Salmonella, L. monocytogenes, and E. coli O157, originating from the slaughtered animal, the surfaces in the production environment, or workers. Pulsed UV (PUV) light is a next-generation preservation method that can be used against both chemical and thermal methods to eliminate contamination on food surfaces. PUV light is a technique that has the potential to be especially effective in eliminating microorganisms from ready-to-eat foods. In this study, the effect of PUV light applied at a wide range of energy doses on L. monocytogenes pathogens on the surface of sliced sucuk was investigated. The upper surface of the sucuk slices was contaminated with L. monocytogenes. Experimental samples were exposed to PUV light at distances of 5, 8, and 13 cm from the quartz window in the PUV light system for 5, 15, 30, 45, and 60 seconds. The energy range applied was between 4.35 and 98.78 J/cm². In samples treated for 60 seconds at distances of 5 cm and 8 cm from the light source, the number of L. monocytogenes was found to be below detectable levels. The highest microorganism density in sucuk samples was in the total mesophilic aerobic bacteria group (6.32 log10 cfu/g), followed by lactic acid bacteria (4.43 log10 cfu/g) and yeast-mold (3.29 log10 cfu/g). Coliform bacteria and Listeria monocytogenes were found at lower levels (5.58 log10 cfu/g).  Furthermore, there was a decrease in the L*, a*, and b* color values in all experimental samples. Regarding lipid oxidation levels, an increase was detected in sucuk samples with high fat content, while no significant change was observed in samples with low fat content. The findings of this study confirm the efficacy of pulsed UV light as a disinfection method against hazardous pathogens such as Listeria monocytogenes. However, prolonged exposure and short-distance application of pulsed UV light were found to have significant impacts on the color characteristics of food products.

This study aims to test the insecticidal effect of two Lemongrass Essential oils (EOs) on two weevils attacking smoke-dry fish within the storage. Fasting capacity, larvicidal and adulticidal properties of EOs on weevils, and the sensorial analysis of fish within storage will be assessed. smoke-dry Clarias gariepinus were purchased from the smoker and carried to the laboratory for the study. weevils and EOs were from the Soil Microbiology Laboratory of the University of Yaoundé I. Two species of weevil, and two EOs at three concentrations were used. Fasting capacity was evaluated by exposure of larvae to Eos. Larvicidal and insecticidal capacity was evaluated by exposure of larvae and insect to Eos against control treatment. Emerged insects were count for each treatment after the test. Sensorial property was tested using a panel who scored attributes. The results show that both insects fasted for up to 4 days without death. By contact or fumigation, significant kills of weevil larvae were record in the presence of EOs depending on the exposure time and concentration, with a better efficiency at 5%. Mycorrhizal plant EO causes 83% of death by contact on both insects than none mycorrhizal plant EO causing 75 and 65% of death respectively for Necrobia rufipes (N. rufipes) and Dermestes. Maculatus (D. maculatus). Adulcidal test within 42 days shows a significantly greater efficiency of mycorrhizal plant EO accounting for 97% and 92.5% respectively for N. rufipes and D. maculatus than none mycorrhizal plant EO accounting for 92.5% and 87.5% respectively for N. rufipes and D. maculatus. EOs have better lavicidal and insecticidal capacity than control treatments (p < 0.05). After 42 days, a significantly less emergence rate of larvae was recorded with mycorrhizal plant EO than none mycorrhizal plant EO (p < 0.05). sensorial properties of stored fish were significantly good under EOs treatment and bad under control treatments (p < 0.05). AM fungi inoculation impact plant metabolism with the accumulation of metabolites geraniol, neral, isoneral and isogeranial which may be responsible for the better biological activities record in this study.

In the United States (US), olive oil consumption is increasing due to the growing importance of healthy eating, the rising popularity of the Mediterranean diet, and the unique characteristics and taste of olive oil. Mediterranean countries play a particularly significant role in olive oil production and trade. Türkiye, a Mediterranean country, ranks fourth in olive oil production and sixth in exports. The US is the largest global olive oil market importer and the country where Türkiye exports the most olive oil. This study aims to analyze Türkiye’s international competitive advantage in the US olive oil market compared with those of Spain, Italy, Tunisia, Argentina, and Greece. The data utilized in the study encompasses the period from 2015 to 2024 and was obtained from the Trade Map database. The data was analyzed using the Revealed Comparative Advantage (RCA) index, the Trade Specialization Index (TSI), and the Export Product Dynamic (EPD) method. The study revealed that Türkiye and other leading countries specialize in exporting olive oil to the US market. It was determined that Türkiye faces a comparative disadvantage in olive oil exports to the US market when compared to its competitors. Tunisia has been identified as Türkiye’s strongest competitor in the US olive oil market. Türkiye has encountered a "lost opportunity" in the US olive oil market. In this regard, although Türkiye has increased its market share in total exports to the US, it has not achieved the same success in olive oil exports. Although Türkiye exports olive oil to the US at lower prices than its competitors, it has not gained a sufficient competitive advantage over these countries. Therefore, to increase its competitive advantage in the US olive oil market, Türkiye needs to focus more on non-price factors and, in this regard, produce and market high-quality, organic, certified, branded products.

This study investigated the prevalence of subclinical pregnancy toxemia (SPT) in pregnant ewes and its effects on biochemical parameters. A total of 114 pregnant ewes were included in the study, and the animals were classified into two groups: healthy and SPT, based on their serum β-hydroxybutyrate (β-HBA) levels. The findings demonstrated a significant increase in β-HBA levels as pregnancy progressed (first trimester: 0.45 mmol/L; second trimester 0.58 mmol/L; third trimester: 0.74 mmol/L), indicating an elevated risk of pregnancy toxemia in later gestational stages. The most notable difference was observed in triglyceride (TRIG) levels, which significantly increased in the SPT group, reaching 51.1 mg/dL (p < 0.05). Although the aspartate aminotransferase (AST) level was not changed statistically, large effect size (0.91) indicates an increase tendency of AST in SPT group. Similarly, total bilirubin (TBILC) levels were elevated in the SPT group with moderate effect size (0.61). No significant differences were found between groups in terms of glucose (GLUC), cholesterol (CHOL), total protein (TP), albumin (ALB), gamma-glutamyl transferase (GGT), or alanine aminotransferase (ALT) levels. These results suggest that SPT exhibits a subclinical nature and causes limited hepatic involvement during the early stages. In conclusion, TRIG levels emerge as a potential supportive biomarker in addition to serum β-HBA for the early diagnosis of subclinical pregnancy toxemia. Therefore, routine monitoring of these parameters may be beneficial for the early detection of SPT and for taking preventive measures before the development of clinical symptoms.

The consumption of milk and dairy products plays a significant role in human health. As fundamental components of dietary culture, the importance of understanding consumer preferences and evaluating consumption habits of milk and dairy products has been extensively recognized in the literature. This study aims to examine the milk and dairy product consumption habits of students at Kırşehir Ahi Evran University and to identify the factors affecting these preferences through logistic regression analysis. The research involved the analysis of data collected via surveys from 313 students across various faculties.  Specifically, 72.8% of participants reported consuming milk, whereas 27.2% stated that they did not. Among milk consumers, the majority preferred pasteurized milk and prioritized factors such as brand, price, and expiration date when making purchasing decisions. According to the results of the logistic regression analysis, class level (p = 0.001), age (p = 0.031), habit of drinking milk (p < 0.001), daily milk consumption amount (p < 0.001), preference for milk type (p = 0.005), awareness of the nutritional value of milk (p = 0.003), and factors considered when purchasing milk (p = 0.012) were found to be statistically significant predictors of university students’ milk consumption behavior (p < 0.05). These results suggest that milk and dairy product consumption habits are not solely determined by individual preferences but are also influenced by broader economic and social factors.

Yeast derived EPSs have gained much popularity due to their techno-functional properties in recent years. In this context, six different S. boulardii strains, proven for their probiotic properties, were used to obtain EPS. HPLC results showed that the Sb EPSs had the heteropolysaccharide structure, and were mainly composed of mannose and glucose units. Besides this, fructose (only detected in S3 and S6), rhamnose (S4, S6, S7, S8, and S9) and galactose (S3, S6, S7, S8, and S9) were detected. However, xylose was not detected in any Sb EPS samples. FT-IR results confirmed the polysaccharide structure of Sb EPSs. The Sb EPSs exhibited more than 100% water holding capacity, and high-water solubility index. Within this context, the WHC and WSI values for the Sb EPSs ranged from 104.02±1.40 % to 102.38±0.89 % and 89.41±0.71 % to 82.14±6.60 %, respectively. The Sb EPSs exhibited shear thinning flow behaviour, and their viscosities were lower than those of guar gum. The Sb EPSs had excellent antioxidant activity for all tested three antioxidant methods of ABTS, DPPH, and FRAP. Accordingly, the antioxidant activities for the Sb EPSs, determined by the DPPH, ABTS, and FRAP assays, were found to be in the ranges of 53.59±0.29% (S6) to 49.25±0.44% (S9); 84.71±0.64% (S3) to 69.08±1.99% (S7); and is 121.33±2.20 (S6) to 97.16±3.33 (S9) mg TE/100 g, respectively. Especially the S6 EPS sample displayed high antioxidant activity in all three methods (P≤0.05). These results showed that Sb EPSs may be a good alternative in food applications.