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Increased risk of pancreatic cancer may be associated with consumption of sugar containing foods. The aim of this study was to evaluate the effect of peach nectar containing high fructose corn sirup (HFCS) consumption in a pancreatic carcinogenesis rat model induced by 7,12-Dimethyl benzanthracene (DMBA). Fifty-day-old male Sprague Dawley rats were fed with peach nectar containing HFCS + chow, peach nectar containing sucrose + chow and only chow. After 8 mo, feeding period, each group was divided into two subgroups, in which the rats were implanted with DMBA and no DMBA (sham). Histologic specimens were evaluated according to the routine tissue processing protocol. The animals withad libitumaccess to pn-HFCS, pn-sucrose and chow (only) showed significant differences in chow consumption and glucose level. Necropsy and histopathologic findings showed tumor formation in the entire group treated with DMBA. Excluding one rat in chow group, which was classified as poorly differentiated type, the others were classified as moderately differentiated pancreatic ductal adenocarcinoma (PDAC). This study demonstrated that daily intake of HFCS did not increase body weight and there was no effect of peach nectar consumption on the development of PDAC induced by DMBA in rats.

High fructose corn syrup (HFCS) is one of the most used sweeteners in the food industry. Health concerns regarding the consumption of HFCS-containing foods have developed in parallel with the increasing amount of people who become overweight. This study was conducted to investigate whether HFCS-containing peach nectar (pn-HFCS) consumption has more detrimental effects on anthropometrical and biochemical parameters compared with sucrose-containing peach nectar (pn-sucrose). Fifty-day-old Sprague Dawley rats were divided into three groups and were fed (A) pn-HFCS + ad libitum chow, (B) pn-sucrose + ad libitum chow and (C) only ad libitum chow for 7 months. The percentage change in body weight (PCBW), body mass index (BMI), and Lee index were calculated, and serum triglyceride, glucose, insulin and leptin concentrations were measured. The PCBW, BMI, Lee index, serum triglyceride, glucose, insulin and leptin concentrations were insignificant among the three groups. We can suggest that peach nectar consumption resulted in more energy intake than the control and since pn-HFCS group consumed more chow than the pn-sucrose group. The results show that long term daily HFCS or sucrose consumption in peach nectar is not associated with weight gain and does not stimulate metabolic changes in Sprague Dawley rats.

Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, beta-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L-star, b(star), Delta E-ab, h degrees and C-ab(star)) of dried fruit were decreased, while the a(star) values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in beta-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 degrees C+90 watt and 75 degrees C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 degrees C+160 watt) obtained a higher beta-carotene content while maintaining antioxidant activity with a short drying time.

The aim of this research was to assess the possibility of shortening the length of the debittering process for green table olive 'Domat' cultivar by vacuum impregnation (VI). For this purpose, debittering was carried out with NaCl (3 %), NaOH (1.5 %) and NaOH (1.5 %) + NaCl (3 %) solutions at atmospheric conditions and under vacuum (68 kPa). The effects of these applications on some physicochemical properties (total dry matter, total ash, titratable acidity, salt, protein, oil, oleuropein, total phenolics, antioxidant activity and colour) of the processed samples were determined. Total dry matter, titratable acidity, salt, protein and oil contents of the samples changed between 24.23 and 27.90, 0.22 and 0.45, 2.27 and 2.58, 0.50 and 1.26 and 6.79 and 9.42 % (w/w), respectively. Colour parameters (lightness (L*); redness (a*); yellowness (b*)) of the processed olives were measured as between 41.72 and 51.29, 15.09 and 13.30 and 22.79 and 34.84, respectively. Hue angles of the processed samples were changed between 59.78 and 68.52. VI was a useful tool for the shortening of the period of debittering process. Use of NaOH combined with NaCl in VI process caused the debittering period to decrease to 6 h. However, reduction of the amount of total phenolic compounds was the highest (21.43 %) in this condition. Use of alkali for debittering caused more dry matter diffusion from olive to the solution. There was no statistically significant difference between the oleuropein and total ash contents of the processed samples (p < 0.01). Alkali treatment also caused more oil loss from the olives. Antioxidant activity of the samples reduced up to 59.89 %. This research was the first using VI for debittering of olives; further studies are necessary to optimise process conditions of debittering for limiting loss of natural antioxidants and other components and to ensure maximum benefits to the consumer.

Bu çalışma, 08-12 Nisan 2009 tarihleri arasında Antalya[Türkiye]’da düzenlenen 6. International Postharvest Symposium’da bildiri olarak sunulmuştur. Vacuum impregnation (VI) is a recent development in the osmotic treatment of foods. VI of a porous product consists of exchanging the internal gas or liquid occluded in open pores for an external liquid phase by the action of hydrodynamic mechanisms promoted by pressure changes. This process is carried out by applying vacuum pressure (P1) to the tank which contains the product immersed in a solution for a time (t1) sufficient for it to be de-aired, and subsequently restoring the pressure to atmospheric pressure (P2) while the product remains immersed for time (t2). VI can be useful introducing dissolved or dispersed substances directly into the porous structure of the food matrix. Moreover, VI can increase the mass transfer rate, as a result of shorter diffusive paths after the impregnation step, in processes in which solid-liquid operations are present, such as salting of meats, osmotic dehydration of fruits, oil extraction by liquid solvents and the incorporation of preservatives or additives to food items. VI has broad applications in fruit and vegetable processing and provides many unique advantages. This technique is being investigated to incorporate physiological active compounds (minerals, probiotics, vitamins and firming agents such as hydrocolloids) into the structure of fruits and vegetables. Impregnated products can be commercialized as minimally processed fresh functional foods or can be dried osmotically or by air in order to obtain more stability. In this study, the main factors and responses of fruits and vegetables to VI processing are explained and quality aspects of VI applied to minimally processed fruits and vegetables were discussed. Int Soc Hort Sci (ISHS)

The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed by 11.07-11.58%, the glucose by 1.11-1.62% and the fructose between 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57 mg GAE/100 g. When the samples were analyzed for antioxidant activity, FRAP (17.13-26.79 µmol trolox/mL) and ABTS (16.91-25.38 µmol trolox/mL) methods gave higher results than the DPPH (14.88-17.72 µmol trolox/mL) method. Linden-, ginger- and peppermint-added lemonades, which had been found to be rich in total phenolic compounds and ascorbic acid, showed higher antioxidant activity than the control sample. Overall, the most preferred lemonades were heather- and ginger-added beverages and the control sample. Mate-added lemonade was the least preferred.