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Water kefir is produced by fermenting a plant-based carbon source with water kefir grains under favorable conditions. The resulting drink had unique sensorial properties, high antioxidant capacity, and probiotic microorganism content. In this study, water kefir grains were used for fermentation of nectar obtained from Viburnum opulus for 24 hours at 25°C. The study investigated the fermented beverage's organoleptic, physicochemical, antioxidant capacity, and microbiological content. The results showed that the sensory evaluation of the water kefir beverage obtained by fermenting V. opulus was generally low, but the product's color and fermented odor were highly appreciated. Lactobacilli spp., Lactococci spp., and yeast counts were approximately 6 log cfu/mL after fermentation. Even though the total soluble solids amount value was as low as 1.0, the microbial development in the plant nectar was favorable. Following the fermentation, there was a significant increase in the concentrations of malonic acid, lactic acid, citric acid, and propionic acid (P<0.05). Our sample color had a slightly red-yellow mixture based on instrumental color analysis. The total antioxidant capacity was determined as 937 mg GAE/L based on the results of the antioxidant capacity analysis. The conclusion was that V. opulus is a suitable substrate for fermentation with water kefir grains despite the low overall sensorial evaluation of the product. [ABSTRACT FROM AUTHOR]

Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ‐decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, ɣ‐decalactone, phenylacetic acid, acetic acid, 2‐phenylethanol, ethyl decanoate, the linalool, and the decanoic‐acid for the peach wine; and the ɣ‐decalactone, phenylacetic acid, acetic‐acid, phenethyl‐acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar. Practical applications: In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined. Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar. [ABSTRACT FROM AUTHOR]

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)‐isoeugenol, 2‐cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. Practical applications: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low‐economic food product to highly economic and functional food product. [ABSTRACT FROM AUTHOR]

Consumer demands on functional food products have been increased for the last 20 years. As a result of this trend, rapid growth in the probiotic food products market was observed. However, the limited shelf-life of probiotic food products is a limiting factor in improving this market and meeting consumer demands. At this point, postbiotics have emerged as a novel concept to exceed these kinds of limits as well as their health potentials. Briefly, postbiotics are bioactive products produced by microorganisms, i.e. fermentation metabolites. They may contain microbial metabolites, microbial cells, and their components. They may obtain from various probiotics or their inactive forms. In recent years increasingly, various investigations have been carried out to understand their nature and potential health benefits. This study aims to review recent studies on postbiotics related to their nature and potential health benefits. [ABSTRACT FROM AUTHOR]

Health effects observed due to vinegar consumption date back to about 10000 years ago. Firstly, as the founder of medicine, it was stated by Hippocrates that the vinegar could be beneficial for health. Various treatments for vinegar have been developed in the traditional medicine since the Hippocrates. With the development of modern medicine and its practice tools, various important studies carried out on consumption of vinegar and its impacts on health. In this article, scientific studies carried out between the period of 2009-2019 about the effects of vinegar consumption on health were reviewed. In this context, the glycemic effect of vinegar, its anti -diabetic effect, its effect on fat metabolism, its effect on ulcerative colitis, its effect on cholesterol, its effects on liver and function, its effect on oxidative stress, its effect on cancer and its antimicrobial effect were investigated. As a result, vinegar consumption is conceivable to have an important place in healthy nutrition. [ABSTRACT FROM AUTHOR]

Food has been one of the most important sources for human life since the beginning of humankind. Food security, its storage in the best conditions and producing it adequately are the key factors for survival of humans. Even superior priority has been given to the supply of food and agricultural crops, some of recent human activities such as global warming, excessive population increasing, unplanned and rapid urbanization, destroyed agricultural and forest lands etc. are threatening food security, and if trends continue, this threat could be increased and be a serious problem for human survival on earth. In this study, increase in global population, future of water sources, global warming, informatics and future of kitchen, cultural changes, nanotechnology, modern biotechnologies, gene technologies and new food production techniques and their near future applications and foresights about them were reviewed. [ABSTRACT FROM AUTHOR]

Food and engineering sciences have tended to neglect the importance of human nutrition sciences and clinical study of new molecules discovered by food engineering community, and vice versa. Yet, the value of systems thinking and use of omics technologies in food engineering are rapidly emerging. Foodomics is a new concept and practice to bring about ''precision nutrition'' and integrative bioengineering studies of food composition, quality, and safety, and applications to improve health of humans, animals, and other living organisms on the planet. Foodomics signals a three-way convergence among (1) food engineering; (2) omics systems science technologies such as proteomics, metabolomics, glycomics; and (3) medical/life sciences. This horizon scanning expert review aims to challenge the current practices in food sciences and bioengineering so as to adopt foodomics and systems thinking in foodstuff analysis, with a focus on possible applications of metabolomics. Among the omics biotechnologies, metabolomics is one of the prominent analytical platforms of interest to both food engineers and medical researchers engaged in nutritional sciences, precision medicine, and systems medicine diagnostics. Medical and omics system scientists, and bioengineering scholars can mutually learn from their respective professional expertise. Moving forward, establishment of ''Foodomics Think Tanks'' is one conceivable strategy to integrate medical and food sciences innovation at a systems scale. With its rich history in food sciences and tradition of interdisciplinary scholarship, the Silk Road countries offer notable potential for synthesis of diverse knowledge strands necessary to realize the prospects of foodomics from Asia and Middle East to Europe. [ABSTRACT FROM AUTHOR]