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Percorrer por autor "Bal, Murad"

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  • Development of a novel formulation of a functional tomato sauce
    Publication . Ngameni Tchonkouang, Rose Daphnee; Martey, Dorcas Martekie; Bal, Murad; Oztop, Mecit Halil; Gago, Custódia; Guerreiro, Adriana; Estêvão, Maria Dulce da Mota Antunes de Oliveira ; Vieira, Margarida
    A functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good sensory acceptability and a high antioxidant level using a 4-component (X1-TomP, X2-PP, X3-OP, X4-TPP) D-optimal mixture design. Responses: Y1-color, Y2-aspect, Y3-aroma, Y4-flow/texture, Y5-taste, Y6-sourness, and Y7-aftertaste, were evaluated by a non-trained sensory panel to obtain polynomial models for all responses. Numerical optimization resulted in the formulation: TomP (93.05%), PP (1.82%), OP (1.66%), and TPP (3.47%). Sensory analyses of the developed sauce revealed that the product was appreciated by untrained and trained panelists. Sensory profile analyses by the trained panel consensus concluded that the sauce has a good flavor profile with well-balanced sweetness and saltiness, slightly perceptible astringent notes, and no off-taste. Analyses of antioxidant activity (ABTS and FRAP), polyphenols, lycopene and beta-carotene were carried out. The sauce had concentrations of 35.37±1.85 mg/100 g (lycopene), 5.72±0.52 mg/100 g (beta-carotene), and 58.30±0.91 mg GAE/100 g (phenolic content) while the pulp had concentrations of 23.54±0.76 mg/100 g, 3.03±0.01 mg/100 g and 39.06±2.99 mg GAE/100 g, respectively. The developed tomato sauce compares favorably with the pulp in terms of lycopene, beta-carotene, and phenolic content. The remarkable increase in phenolic content, lycopene, and beta-carotene (known for their antioxidant properties) in the sauce enriched with powdered additives contributes significantly to its antioxidant potential. Therefore, the developed sauce is a good source of such health-promoting compounds and has the potential to be consumed as a functional food.
    2025-03Artigo científico Acesso aberto Ver mais
  • Reformulation and characterization of mediterranean ingredients by novel technologies
    Publication . Ates, Elif Gokçen; Bal, Murad; Karasu, Melis Cetin; Cifte, Neriman Ezgi; Erdem, Furkan; Gul, Muhammed Rasim; Tas, Ozan; Karsli, Gokcem Tonyali; Pleslić, Sanda; Smokrović, Kristina; Maltar-Strmečki, Nadica; Abiad, Mohamad G.; Dukić, Josipa; Jambrak, Anet Režek; Ngameni Tchonkouang, Rose Daphnee; Vieira, Margarida; Antunes, Maria Dulce; Mert, Behic; Sumnu, Gulum; Alpas, Hami; Oztop, Mecit
    The Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.
    2025-04-21Artigo científico Acesso aberto Ver mais