This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).

Various factors besides changes in people's lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

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Feeding the world depends on protecting our valuable ecosystems and biodiversity. Currently, increasing public awareness of the problems posed by the current industrialized food system has resulted in increased support for the creative market for economically, socially, and ecologically sustainable food production systems and enhanced demands for variations in agricultural policies and regulations. In food production, the restoration and protection of ecosystems and sustainable food systems must be given priority, which requires a forward-looking rational management strategy and fundamental changes in patterns and practices of economic development, product, and production. Food systems should be redesigned to have a neutral and positive environmental impact, as well as ensure healthy nutrition and food safety, and low environmental impact strategies should become a priority. This review paper aims to discuss, build, guide and evaluate sustainable food systems, principles, and transition strategies such as agroecological, organic, biodynamic, regenerative, urban, and precision agriculture, which are imperative visions for the management of agriculture and food production. To this end, we analyzed the evolution of the established strategies to develop sustainable agriculture and food systems, and we created assessment of key sustainability issues related to food, environment, climate, and rural development priorities and resource use practices.

Tıbbi-aromatik bitkiler, koruyucu ve tedavi edici özelliklerinden dolayı yüzyıllardır kullanılmaktadır. Bunların fitokimyasal profillerinin belirlenmesi, kullanım alanlarının ve endüstriyel potansiyellerinin geliştirilmesi üzerine yapılan çalışmalara ilgi gittikçe artmaktadır. Bu bitkilerden biri de zeytin yaprağıdır. Zeytin yaprağı; Avrupa ve Akdeniz ülkelerinde (Türkiye, Yunanistan, İspanya, İtalya, Fransa, İsrail, Fas ve Tunus) halk hekimliğinde yaygın olarak kullanılmaktadır. İnsan beslenmesinde ekstrakt, bitki çayı ve toz olarak kullanılabilen zeytin yaprağı; antioksidan bileşikler, fenolikler, flavonoitler, sekoiridoitler (oleuropein), triterpenler ve karatenoitler gibi biyoaktif bileşenler açısından zengindir. Zeytin yaprağı, bileşimindeki oleuropein ve fenolik bileşiklerden dolayı antioksidan, antimikrobiyel, anti-inflamatuar, antiaterojenik, antikarsinojenik, antiviral, hipoglisemik ve nöroprotektif gibi farmakolojik etkiler göstermektedir. Biyoaktif bileşikler açısından potansiyel olan ve fitokimyasal profilleri belirlenmiş bitkisel kaynaklar ve tarımsal gıda ve yan ürünleri sağlığı korumak için nutrasötiklerin ve fonksiyonel gıdaların geliştirilmesinde ümit verici görünmektedir. Bu derlemede, zeytin yaprağının fitokimyasal profiline dikkat çekerek, sağlık faydaları ve gıda sanayiinde kullanım potansiyeli ele alınmıştır.