Salad dressing is oil-in-water (O/W) emulsions that contain high levels of fat (at least 30%), an emulsifier, a stabilizer, spices, acidifying substances, and additives (Ma & Boye, 2013). The oil content is significant for the perceived intensity, flavor, texture, lubricity, and color properties of salad dressing (Hedayati

The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.

This study aimed to investigate the potential use of cold-pressed pomegranate seed oil by-product (PGOB) and grape seed oil by-product (GOB) as a natural antioxidant in a salad dressing. Firstly, bioactive compounds from oil by-product were extracted and powdered by spray drier to produced grape seed oil by-product powder (GOBP) and pomegranate seed oil by-product powder (PGOBP). This study was the first attempt to evaluate the oxidative stability of the salad dressing by OXITEST at 90, 100, and 110 °C, and at 6 bar (the oxygen pressure). The samples enriched by ) and PGOB (2.49-24.76h) showed high IP compared to control samples (0.43-8.82 h). The oxidation rate was modeled by zero, first and second-order kinetic models, and the oxidation kinetics constant (k) value estimated. PGOBP and GOBP significantly reduced k value. The activation enthalpy (ΔH ++ ), activation entropy (ΔS ++ ) and activation energy (E a ) were 69.78-101.93 kJ/mol, 59.55-81.07 J/mol and (-18.36)-(-83.37) J/mol respectively. The ΔG ++ of the control, PGOBP and GOBP enriched samples were 87.36-88.10 Kj/mol, 88.65-91.61 Kj/mol, and 88.14-91.48 kJ/mol respectively. This study suggests that PGOBP and GOBP could be used as a natural antioxidant source for salad dressings.

This study aimed to determine the effect of different drying methods, namely hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (USVD), and freeze drying (FD) on drying kinetic, total phenolic antioxidant activity, anthocyanin profile, in vitro-bioaccessibility of phenolic and color quality of raspberry samples. The drying time of the raspberry was 540, 720, and 1,140 min for USVD, VD, and HAD, respectively, indicating that USVD showed a significantly lower drying time than VD and HAD. The results of anthocyanin profile, TPC, CUPRAC, and DPPH analysis showed that FD had higher bioactive compound retention than other methods, followed by USVD. Cyanidin 3-O-sophoroside and Cyanidin 3-O-glucoside were found as the most abundant anthocyanin in raspberry samples. In the content of cyanidin 3-O-sophoroside, a loss of 78.33%, 15.41%, and 4.63% was observed in HAD, VD, and USVD, respectively. In vitro bioaccessibility of the VD and USVD were higher than FD and HAD. While the recovery value of TPC (%) was found for fresh raspberry as 3.09%, it was found as 6.79, 9.42, 8.46, and 5.58% for HAD, VD, USVD, and FD, respectively. Color quality was significantly affected by drying methods (p < .05), and USVD showed the lowest ∆E value. SEM analysis showed that less shrinkage and cell damage were observed in FD-and USVD-dried samples. This study suggested that USVD could be used as an alternative drying method since it showed lower drying time and shrinkage, higher bioactive compounds, and color retention than VD and HAD.Practical application: Raspberry is a popularly consumed fruit rich in bioactive compounds such as anthocyanin and vitamin C. Raspberry is a fruit with a low shelf life, sensitive to microorganisms and enzyme activities due to its high nutritional content and water activity. Drying is one of the most widely used methods to increase the shelf life of raspberries. It is crucial to find a suitable drying method because the bioactive components, color, and physical structure may change during drying. In this study, the effects of four drying methods on the total bioactive components, anthocyanin profile, microstructural structure, color, and phenolic antioxidant in vitro bioaccessibility of raspberry fruit were investigated. The study contains original data.

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.