The aim of this study was to determine the effects of using various probiotic bacteria and plant oils in cultured cream on the fatty acid profiles including conjugated linoleic acids (CLA). L. acidophilus, B. bifidum, S. thermophilus and L. bulgaricus, P. thoenii (jensenii) P126, and P. jensenii B1264 and a mixed culture (blend of L. acidophilus, B. bifidum, S. thermophilus and L. bulgaricus) were used in the fermentation of cream samples at a level of 2%. Cream samples were fortified with sunflower oil, soybean oil and hazelnut oil at a level of 2%. Microbial counts and fatty acid profile analysis were performed. The microbial results demonstrated that fermented cream could be a superior product for the presence of probiotics. Even though the cream samples contained 52% milk fat, in the majority of the samples growth of probiotic bacteria was higher than 10 6 cfu/g. Concentrations of short-chain fatty acids such as butyric, caproic and capric acids in cultured cream samples differed depending on the cultures used, while long-chain unsaturated fatty acids were significantly affected by the plant oil fortification. The highest CLA content was obtained in the sample produced with B. bifidum, containing 0.73 mg of CLA/g fat. The effect of different plant oils on CLA concentration was significant (p .0.05) for HO 1 YC, SFO 1 LBYC and SO 1 L-BYC. Results of the study are important for the dairy industry since it is the first publication on fermented cream with improved functional properties. The development of functional cultured cream with plant oils and probiotic bacteria would provide an important alternative dairy product.

This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kefir samples during storage at 4°C for 21 days.Design/methodology/approachFor this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples were investigated during Days 1, 7, 14 and 21 of storage. The study was conducted to optimize the olive leaf extract addition level to obtain better-quality kefir functional food.FindingsFrom the results, it was determined that the addition of olive leaf extract affected the entire chemical components of the kefir samples (p < 0.05). It was found that the pH value decreased during storage. By contrast, it was observed that titration acidity values increased. The kefir sample with 0.35% olive leaf extract (D) had the highest total phenolic and antioxidant activity content (1,292.75 mg GAE/L and 10.20 mM TE, respectively) among the samples (p < 0.05). In the sensory analyses, the kefir sample with the highest score – in terms of sensory attributes – was the kefir sample containing 0.15% olive leaf extract (C).Originality/valueThus, it was concluded that kefir with added olive leaf extract could serve as a functional kefir of benefit to human health. When we looked at the enrichment studies on kefir as a functional product, no study has been found on the use of olive (Olea europaea) leaf extract, especially with kefir. In this sense, it is thought that the study will contribute to published literature.

ÖzLaktoz gıda endüstrisinde yüksek değerli türevlerinin üretiminde öncül madde olarak kullanılmaktadır. Laktozun enzimatik, mikrobiyal veya kimyasal modifi kasyonu ile elde edilen laktobionik asit üretimi bazı önemli gelişmeler göstermektedir. Bu derlemede, biyoaktif bileşik olarak potansiyel uygulamaları olan laktobionik asitin temel özellikleri, üretim metotları ve uygulamaları değerlendirilecektir. Anahtar Kelimeler: Laktobionik asit, Gıda, Laktoz AbstractLactose is used as a precursor for the production of high-value derivatives in the food industries. Some signifi cant developments include the manufacture of lactobionic acid, which is obtained by enzymatic, microbial or chemical modifi cation of lactose. In this review, the main characteristics, manufacturing methods, and applications of lactobionic acid with high potential applications as a bioactive compound will be evaluated.

Carotenoids can be grouped into several subclassifications, with the most familiar being the provitamin A carotenoids (those that can be converted to vitamin A in the human body) and the non-provitamin A carotenoids (those that cannot be converted to vitamin A in the human body). Lutein and zeaxanthin belong to the subclass of non-provitamin A carotenoids known as the xanthophylls. Xanthophylls are also different from other