The aim of this study was to investigate the physicochemical characteristics, release behavior, and antioxidant activity of clove essential oil‐hydroxypropyl beta‐cyclodextrin (CEO‐HPβCD) inclusion complexes. Clove essential oil was encapsulated by the kneading method with hydroxypropyl beta‐cyclodextrin in a 1:1 molecular ratio. The entrapment efficiency of the encapsulated particles was 97.04% ± 1.57. The average particle size was 165.87 ± 1.65 nm and polydispersity index was .25 ± .03. In vitro release profile of CEO‐HPβCD inclusion complexes indicated slow and sustained release. DPPH scavenging activity of free clove essential oil and encapsulated particles was 25.20% ± 1.02 and 28.70% ± .77, respectively. Total phenolic content of free clove essential oil was 18.59 ± 1.60 mg GAE/100 mg oil while total phenolic content of particles was 22.57 ± 1.48 mg GAE/100 mg oil. The results of the study revealed that using hydroxypropyl beta‐cyclodextrin to encapsulate clove essential oil can be beneficial for the food and pharmaceutical industries. Practical applications Clove essential oil has many biological activities due to its major compound eugenol. Choosing the appropriate method is a significant step for keeping active constituents. Encapsulation that is a beneficial process to control of the bioactive components can prevent degradation and loss of active compounds and prolong the shelf life of entrapped materials. This study can lead to use kneading method which is a low cost and easy encapsulation technique, for conservation of volatile active components, so these compounds can be used more intensely in the form of powder.

This study aims to determine the effects of Jerusalem artichoke powder (JAP) utilization on the physical quality and nutritional characteristics of sourdough bread.JAP was applied to both sourdough fermentation medium and bread formulation.The increasing rates of JAP had deteriorated effects on the physical properties (specific volume, color, and texture profile) of bread. JAP decreased significantly in vitro starch digestion rate in sourdough bread. The glycemic index value of 20% JAPcontaining sourdough bread was detected to be 75.12. Additionally, total dietary fiber content increased from 2.62 to 5.30/100 g, by JAP incorporation. The total phenolic content and antioxidant activity of control were determined as 43.72 mg GA/100 g and 48.78 µmol TE/100 g, respectively. In comparison, these values were 80.60 mg GA/100 g and 130.77 µmol TE/100 g in samples supplemented with 20% JAP. According to the sensory analysis, utilization of JAP, over 10% resulted in quite low points.

Bu çalışmada farklı partikül boyutuna sahip unlar ile üretilen ekmeklerin depolanması sırasında meydana gelen fiziksel değişimlerin belirlenmesi ve bayatlamanın kinetik olarak modellenmesi amaçlanmıştır. Farinograf ve ekstensograf testleri sonucunda ekmek hamurlarının un partikül boyutunun azaltılmasının, hamurun reolojik özelliklerini geliştirdiği tespit edilmiştir. Ekmek kabuğunun L* parlaklık, 39.83 ile 53.28 değeri arasında değişmekle birlikte partikül boyutunun azaltılması ekmek parlaklık değerini düşürmüştür. Tekstür profil analizi sonucunda depolanan ekmeklerin sertlik değerlerinin yaklaşık olarak 2.7 kat arttığı ve en yüksek artışın ise 150 µ altı un partiküllerinden üretilen ekmek örneklerinde gerçekleştiği belirlenmiştir. Depolama süresince ekmeklerde nem kaybı değerleri kontrol, 150-250 µ arası ve 150 µ altı örnekler için sırasıyla %14.92, 0.53 ve 6.72 olarak tespit edilmiştir. Ekmek bayatlamasının Avrami kinetik modele uygunluğunun değerlendirildiği hesaplamalarda ise 1.85 ile en yüksek n değerini ve 0.13 ile en düşük k değerini düşük partikül boyutlu unlar kullanılarak üretilen ekmek örneklerinin aldığı belirlenmiştir.

In this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous (SS), Vakfıkebir (VS), containing Lactobacillus fermentum as a starter (LFS) and containing Lactococcus lactis as a starter (LCS), were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity (TA) values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample.

This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced with Lactobacillus fermentum, isolated from SS, as a starter (LFS), local produced sourdough (Vakfıkebir, Trabzon, Türkiye) (VS), and Type II sourdough produced with Lactococcus lactis, isolated from VS, as a starter (LCS). The dephytinization process effectively reduced the phytic acid level of bran at the rate of 95.21 g/100 g. The highest specific volume was determined in the control bread produced with the local sourdough sample (3.27 mL/g). The lowest specific volume was determined in the sample of bread containing 15% dephytinized wheat bran produced with Lactococcus lactis fermented sourdough (1.82 mL/g). As expected, increasing bran level caused decreased L* value of bread samples and increased a* and b* values. The high rates of bran had deleterious effects on the texture of bread. Additionally, the changes in texture profile were more intense in bread samples containing dephytinized wheat bran during storage. According to the sensory analysis results, it was determined that the scores of bread samples produced with Lactobacillus fermentum sourdough and including 5% wheat bran were higher. HIGHLIGHTS• The dephytinized wheat bran reduced the specific volume of bread samples compared with wheat bran.• The hardness and chewiness values of bread were increased, the springiness and cohesiveness values were decreased with raise in bran rate and storage.• Sensory analysis revealed that the addition of dephytinized wheat bran or wheat bran up to 5% was acceptable.