No abstract

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.

In this study, the technological properties of five different lactic acid bacteria (LAB) isolated from sourdough collected from three cities of Turkey (Gümüşhane, Manisa, Ankara) and Cyprus were investigated. For this purpose, antimicrobial, antifungal, phytase, and proteolytic activities of these bacteria and their effect on pH were examined. The pH of the prepared solutions decreased to 3.8 and 4.4 from 6.3 by LAB addition following 24 h incubation. Lactiplantibacillus plantarum O6F-25 strain showed the best inhibitory effect against four gram-positive and four gram-negative bacteria. In terms of proteolytic activity, Lactiplantibacillus plantarum 45MK-32 was the most effective strain. The antifungal effects of LAB were tested against Aspergillus flavus, Aspergillus niger, and Penicillium carneum. Levilactobacillus brevis KCO-48 was the most effective LAB strain. Phytase activities (710.40 – 840.37 U.mL-1) of LAB studied except Limosilactobacillus fermentum (29GT-19), which has the lowest phytase activity, were not significantly different (P < 0.05). This study revealed that sourdough LABs have the potential to be used as biopreservative and produce functional food products.