Pleasant Flavor Research Articles

Evaluation of phenolics in the analysis of virgin olive oil using near infrared spectroscopy

Olive oil is an indispensable part of the diet in Mediterranean regions, and is appreciated worldwide for its sensory characteristics, combining a fine aroma and pleasant flavor with the high nutritional value of specific chemical compounds. However, making rapid measurements of phenolic compounds is a major challenge for the olive oil sector. The development of a new method based on near infrared (NIR) spectroscopy may be considered an important advance for the sector, as it is rapid, low-cost, non-contaminant and non-destructive. In this study, three different NIR instruments – one FT-NIR benchtop instrument (671.82–2702.70 nm) and two low-cost portable devices (900–1700 nm and 1350–2150 nm) – were used to analyze a collection of virgin olive oil samples from various Mediterranean regions. To predict both the individual and total concentration of phenols in the olive oil, four signal pretreatment methods and modified partial least squares regression analyses were employed to develop the predictive models. The results showed that the benchtop FT-NIR instrument performed better than the other portable instruments when measuring the phenolic compounds in virgin olive oil. The best models of hydroxytyrosol derivatives, tyrosol derivatives, total phenols and “EFSA phenols” showed R2cv values of 0.84, 0.85, 0.88 and 0.89, while the RPDcv values were 2.51, 2.61, 2.93 and 2.95, respectively. Meanwhile, for the portable NIR instruments, the prediction models for hydroxytyrosol derivatives, total phenols and “EFSA phenols” (the sum of the hydroxityrosol and tyrosol derivatives) showed R2cv values ranging between 0.75 and 0.81 and an RPDcv between 2 and 2.5. These results indicate the great potential of NIR, both with benchtop and portable devices, to detect phenolic compounds in virgin olive oil, which can guarantee the quality of virgin olive oil and thus aid progress in the olive oil industry. Moreover, this is the first published work to determine phenolic compounds in virgin olive oil using portable NIR instruments.

Enzyme-assisted hydrolysis of Theobroma cacao L. pulp

Cocoa pulp, a by-product of the cocoa supply chain, has gained the food sector’s attention for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the cocoa seeds remain largely unexplored. We studied the effects of temperature, enzyme activity and enzyme combinations on the physicochemical properties of cocoa pulp by Response Surface Methodology and D-optimal design. Endo-polygalacturonase, endo-cellulase and hemicellulase activities were investigated. A reduced quadratic model described the relative reduction in viscosity, of the particle diameter dv,0.9 and of the browning index. Polygalacturonase had the strongest influence on viscosity, while cellulase had the least effect. Synergistic effects of polygalacturonase with cellulase and/or hemicellulase were identified. The model predicted maximal reductions in viscosity by 70.3% with 275 U of polygalacturonase and 275 U of hemicellulase at 40 °C. Fresh pulp’s dv,0.9 was 613 μm. Combining all enzyme activities reduced the dv,0.9 to 418 μm (40 °C, total activity: 580 U). Only the temperature proved to significantly influence the browning index, with higher temperatures causing a higher colouring effect. Lastly, the model was successfully validated for the relative reduction in viscosity and the dv,0.9. Our study provides key insights into the enzyme-assisted processing of cocoa pulp, facilitating its separation from the seeds. By utilising the pulp, innovative ingredients can be developed for the food sector, and at the same time, the added value in the cocoa supply chain can be improved.

Influence of variety and harvest on the sensory characteristics of chocolate made from cocoa fermented with different pulp contents

Despite the long-standing recognition of pulp's impact on cocoa fermentation, studies correlating pulp removal with cocoa variety remain scarce. This study investigates the influence of two cocoa varieties (Parazinho and PS1319) harvested in three different periods and various pulp contents (0–100%) on chocolate's physicochemical and sensory properties. Fermentation was conducted with varying pulp contents, followed by natural drying. The beans were roasted, ground to produce liquor, and mixed with other ingredients, undergoing conching, tempering, and storage to produce chocolate. Sensory evaluations included acceptance tests, CATA (Check-All-That-Apply), and JAR tests. Physicochemical analysis showed no correlation with harvest or variety but differed between samples. Sensory evaluation revealed no significant differences in “aroma” among samples. However, “overall liking” and “flavor” had higher acceptance with partial pulp removal for the PS1319 variety, whereas the Parazinho variety showed no impact. CATA and ideal scale analyses indicated that attributes like “chocolate flavor,” “sweet taste,” “pleasant flavor,” and “pleasant aroma” varied with harvest, variety, and pulp content. In conclusion, partial pulp removal positively impacts certain attributes, enhancing chocolate quality and adding value to pulp, benefiting the cocoa supply chain.

Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice

Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L. plantarum) or Streptococcus thermophilus (S. thermophilus) and co-fermentation of them on jujube juice was compared, and their quality characteristics, volatile and non-volatile compounds were investigated. The results showed that the co-fermentation of selected LAB strains effectively improved the quality of fermented jujube juice (FJJ) as expected, and the types and content of volatile organic compounds (VOCs) increased in FJJs. Among them, the co-fermented sample posed relatively high content of aroma-active compounds with OAV ≥1 (nonanal, decanal, etc), benzaldehyde and acids compared with others, contributing to a more attractive and pleasant flavor. Moreover, non-targeted metabolomic analysis identified 114 and 79 differential metabolites (DMs) between co-fermented and L. plantarum fermented or S. thermophilus fermented samples, respectively. Notably, carboxylic acids and their derivative metabolites as well as organic acids were the crucial components affecting the quality of FJJ. Furthermore, metabolic pathways of DMs of different samples were predominantly enriched in “biosynthesis” and “metabolism”, such as aline, leucine, and isoleucine biosynthesis pathway. Therefore, co-fermentation could enrich the acids, essential amino acid, and VOCs, thereby improving its quality and flavor characteristics. The correlation analysis revealed that most of key VOCs were positively or negatively correlated with D-galacturonate, indicating the importance of D-galactose pathway. Thus, this study provided a theoretical foundation for enhancing the quality and flavor of jujube juice through LAB co-fermentation, offering valuable insights for improving the juice processing.

Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

The addition of encapsulated bioactive compounds in food matrices allows obtaining foods with improved nutritional characteristics. In this study, chia oil (a source of omega-3) and astaxanthin were encapsulated in beads and added to commercial yogurt. Particles formulated using only sodium alginate (100SA) or mixed with whey protein aggregates (25WPA75SA) with incorporated chia oil and astaxanthin were added to yogurt. The stability of bioactive compounds added was evaluated, and consumer-based sensory analysis was applied using both a hedonic scale and Check-All-That-Apply method. The content of bioactive compounds in yogurts did not change after 28 days of storage. Yogurts exhibited good acceptability and the terms with high positive impact in all samples were sweet, pleasant flavor, smooth, creamy, pleasant particles, pleasant, and easy to swallow. Yogurt added with 25WPA75SA beads showed greater acceptance indicating that this matrix may be a good option to improve the consumption of astaxanthin and omega-3.

Assessment of the phenolic profile and biological activities of aqueous date seed extracts: A comparative analysis

Date palm fruit (Phoenix dactylifera L.) is a well-known fruit that has become increasingly popular among consumers due to its pleasant flavor, nutrient-dense content, and nutraceutical characteristics. Date seeds are the main by-product of date fruit consumption and processing. Date seeds are usually incorporated in animal feed; however, their application in human contexts, such as food products, remains minimal. Nonetheless, they contain significant amounts of bioactive phenolic compounds, primarily flavonoids, which possess potential health benefits. The current study investigated and compared the phenolic profile, antioxidant, and antibacterial activities of aqueous extracts of nine different date seeds varieties. The phenolic profile, analyzed using high-performance liquid chromatography (HPLC-DAD-ESI-MS), showed that total phenolic compounds ranged from 1.05 to 1.24 mg/g in Reziz and Naghal varieties, respectively, with flavan-3-ols predominating in all varieties. Results of the ABTS and DPPH assays revealed that the antioxidant activities against free radicals were directly correlated with the overall phenolic content, particularly for caffeic acid. Indeed, all date seeds possessed antibacterial capabilities, with a stronger effect observed on Listeria monocytogenes than Escherichia coli. Additionally, date seeds demonstrated a promising source of oil rich in oleic and lauric acids, both of which are considered beneficial for health. According to our findings, date seeds are a significant source of bioactive compounds, which renders them ideal candidates for potential inclusion in human diets as food additives and nutraceuticals.

Temperature and solar irradiation effects on secondary metabolism during ripening of field-grown everbearing strawberries

The garden strawberry (Fragaria x ananassa Duch.) is cultivated and consumed worldwide because of the pleasant flavor and health-promoting phytochemicals of its false fruits. Monocrop cultivars produce fully ripe strawberries in about one month post-anthesis throughout the spring, while everbearing cultivars undergo additional strawberry production in autumn. In this work, we evaluated the impact of different season-dependent environmental conditions on the ripening program of an everbearing field-gown strawberry variety from autumn 2015 to spring 2016. We combined ad hoc sampling and environmental data collection with LC-MS-based untargeted metabolomics to dissect the effects of cumulative temperature and solar irradiation on fruit quality parameters and secondary metabolism during ripening. Different dynamics in specific sub-groups of metabolites were observed in strawberries experiencing distinct amounts of cumulative temperature and solar irradiation during spring and autumn. The integration of statistical analyses on collected data revealed that solar irradiation mainly affected fruit fresh weight and organic acid levels, whereas temperature had a more selective effect on the accumulation of specific flavonols, anthocyanins, and soluble sugar. These findings are of suitable interest to design further approaches for the study of the complex interactions among environmental conditions and ripening in strawberries grown in a real-world scenario.

Effect of kyron T-134 and crospovidone as a fast disintegrating agent on formulation properties of fast dissolving tablet containing ketorolac and rizatriptan using direct compression method

Background and objective: Fast dissolving tablets (FDTs) are "they are uncoated tablets that are supposed to be placed in the mouth and dispersed quickly before being swallowed" within minutes. This study aimed to formulate and evaluate a combination of ketorolac and rizatriptan as orally fast-dissolving tablets using the most common and easiest method to treat migraine attacks with or without aura. To investigate the effects of various types of diluents and super disintegrants on wetting time, water absorption ratio, disintegration, and dissolution time of combined drugs (ketorolac and rizatriptan) as oral dissolving tablets prepared by direct compression technique. Methods: Pre-formulation experiments were carried out in order to rule out any physicochemical interactions between the two medications (ketorolac and rizatriptan) as well as between each drug and its excipients. Four different formulations of fast-dissolving tablets with different types and ratios of diluents and super disintegrants were created using the direct compression technique in order to improve the formulation. Organoleptic characteristics, weight variation, thickness, friability, hardness, disintegration duration, wetting duration, water absorption ratio, drug content, in-vitro dissolution, stability, and comparison tests have all been characterized. Results: According to FT-IR, the two drugs and excipients exhibit no physicochemical interactions. The ideal formula F4 contains crospovidone and Kyron T-134 at optimal concentrations of 2.5% and 2.5%, respectively, and provides the majority of pharmaceutical drugs to be released within the first five minutes, a strong stability profile, the shortest wetting time with the fastest disintegration time (10 sec), and a pleasant flavor (strawberry flavoring agent). Conclusion: Kyron T-134 with Crospovidone in a (1:1) ratio provided rapid disintegration. Ketorolac tromethamine and rizatriptan benzoate may be made into fast-dissolving oral tablets using Kyron T-134 and Crospovidone. Improving migraine compliance is a reasonable goal.

Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste.

Bean paste is a traditional Chinese fermented condiment, which is loved by consumers for its pleasant flavor and nutritional properties. However, the microbial communities and related flavor compounds in bean paste remain unclear. We studied the correlation between the core functional microorganisms and flavor compounds in bean paste samples at different fermentation stages. Bacterial and fungal communities changed significantly during fermentation. The results indicated that the dominant bacterial genera were Staphylococcus, Lactococcus, and Bacillus. The dominant fungi were Aspergillus and Lichtheimia. During the early and late stages of bean paste fermentation, alcohols, hydrocarbons, esters, and phenols were the main flavor compounds detected. The types and proportions of alcohols and esters in the bean pastes fermented for different durations were similar, whereas the relative contents of phenols and hydrocarbons were higher in the later stages of fermentation. Correlation analysis revealed that core functional microorganisms played a key role in the fermentation process, and the potential correlation between bacterial genera and flavors was stronger than that of fungal genera. Staphylococcus abundance was significantly correlated with the flavor levels of ethyl oleate, ç-pinene, diallyl disulfide, á-myrcene, D-limonene, and tetradecanoic acid, ethyl ester. The abundance of Aspergillus and Lichtheimia was significantly correlated with the flavor levels of á-myrcene, ç-pinene, and DL-3-phenyllactic acid. This study explored the relationship between microorganisms and flavor compounds in bean paste to deepen our understanding of the mechanism of flavor formation for bean paste.

Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm

Hypsizygus marmoreus mushroom is known for its pleasant flavour and delicious taste. However, its flavour quality deteriorates rapidly during postharvest storage. In the present work, we explored the dynamic changes in flavour-presenting substances and taste components in H. marmoreus packaged in polyethylene nanofilm (0.05 mm) during low temperature storage (12 days). We used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to analyse the volatile flavour components; high performance liquid chromatography and liquid chromatography-mass spectrometry to analyse the non-volatile flavour (taste-presenting) substances (e.g., soluble sugars, taste nucleotides, free amino acids, and organic acids); and the relative odour activity value (ROAV) and taste active value (TAV) methods to determine the flavour substances in fresh and stored H. marmoreus. Results revealed that n-octanal, 1-octene-3-one, and 1-octene-3-ol were the characteristic volatile flavour substances, and that trans-2-octenal was the key substance affecting the formation of volatile flavours in fresh H. marmoreus. Trans,trans-2,4-nonadienal, and 3-octanone were the key volatile substances that resulted in flavour deterioration. Among the non-volatile flavour substances, trehalose, 5'-GMP, glutamic acid, alanine, and arginine were the key taste-presenting substances. In addition, oxalic acid and lysine were the key taste substances after H. marmoreus deterioration. These results provided a theoretical basis for rapid quality detection, flavour identification, and shelf-life prediction of H. marmoreus.

Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives

Traditionally, the fermentation of Gemlik table olives takes place spontaneously by the endogenous microbiota in Turkey, but the uncontrolled process during fermentation can result in the formation of off-flavours and a low sensory quality of the final product. In this research, the effects of inoculating naturally black Gemlik olives with Lactiplantibacillus pentosus and Lactiplantibacillus plantarum starter cultures on lactic fermentation development, volatile compounds, and sensory properties were investigated. Changes in spontaneous and culture inoculated olives were monitored during fermentation. Compared to spontaneous fermentation, rapid acidification, and sugar depletion were achieved with the use of starter cultures. Extra lactic acid bacteria and total yeast growth were detected in the inoculated trials during fermentation compared to the control trial. Volatile compounds in olives were extracted by the Purge and Trap method. 46 volatile compounds from 10 chemical groups have been identified in olives. In all three trials, volatile acids were the group of volatile compounds found in the top amount in olives, higher alcohols, phenols, aldehydes/ketones, and terpenes followed the volatile acids. Phenyl ethyl alcohol, α-farnesen, (Z)-3-hexene-1-ol and 2-hexanol, which give pleasant flavors, were determined to be in more quantity in olives with inoculated starter cultures. This study reveals that the use of starter culture provides advantages in the production of Gemlik variety table olives, positively affects aroma development, and improves sensory properties.

Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates

Enzymatic hydrolysis of edible bird's nest (EBN) has attracted great interest in both scientific and commercial fields due to the enhancement of solubility and nutraceutical values. The present study attempted to investigate the hydrolysis of EBN with papaya (Carica papaya L.), pineapple (Ananas comosus (L.) Merr.), and cantaloupe (Cucumis melo L.) juices as well as two commercial enzymes papain and bromelain. Our analysis revealed that EBN hydrolysis with pineapple juice and bromelain produced a degree of hydrolysis (DH) value of approximately 27 % while it was about 25 % for the hydrolysis with cantaloupe juice and 22 % for the hydrolysis with papaya juice and papain after 4 h of treatment. When EBN was digested by fruit juices and enzymes, the protein solubility and free sialic acid content were increased and the highest values were achieved for EBN hydrolysis with pineapple juice and bromelain (estimately 11 mg/mL of soluble protein and 18 g/kg of free sialic acid). The ABTS•+-scavenging, •OH-scavenging, and anti-tyrosinase capacities were higher in the EBN hydrolysates by papaya juice (IC50 of 0.034, 0.108, and 0.419 mg/mL, respectively), pineapple juice (IC50 of 0.025, 0.045, and 0.190 mg/mL, respectively), and cantaloupe juice (IC50 of 0.031 mg/mL, 0.056, and 0.339 mg/mL, respectively) than in the hydrolysates by unhydrolyzed EBN (IC50 of 0.094, 0.366, and 1.611 mg/mL, respectively). An improvement in ABTS•+-scavenging, •OH-scavenging, and anti-tyrosinase abilities was also observed for the hydrolysates by papain (IC50 of 0.041, 0.129, and 0.417 mg/mL, respectively) and bromelain (IC50 of 0.025, 0.069, and 0.336 mg/mL, respectively) but in a lesser extent as compared to the hydrolysates by respective papaya and pineapple juices. Noticeably, the EBN hydrolysates by fruit juices remarkably enhanced the wound closure in human fibroblasts by about 1.4–1.8 times after 24 h of treatment whereas this property was insignificant in the hydrolysates by enzymes. As papaya, pineapple, and cantaloupe juices are easily obtainable and have pleasant flavors, our results provide a possible method to hydrolyze EBN and apply the resultant hydrolysates in functional food products.

A Review on New Approaches in Dragon Fruit Production, Nutraceutical Insights and Morphological Dynamics

Dragon fruit (Hylocereus spp.) is recently introduced amazing fruit in India, its cultivation gaining popularity because of its high nutritional value and antioxidant property. Recently, it drawn the much attention of the Indian consumers owing to its pleasant flavour, colour, with their attractive appearance, tremendous health and nutritional benefits. Dragon fruit extracts from stems, flowers, peels and pulps have beneficial biological properties against pathogenic microbes like bacteria, fungi and viruses as well as diseases like diabetes, obesity, hyperlipidemia and cancer. Now a days, Indian growers are much interested in its cultivation due to its promising yield, easy cultivation, great commercial potential, which increases the economical status of the farmers. The area under cultivation is insufficient to fulfill the requirement of peoples hence, there is a need to increase dragon fruit production in India. At present, a very few information is available on production aspects of dragon fruit this review papers is dealt with the knowledge regarding the botany, nutritional composition, uses, health benefits, species, cultivation aspects of dragon fruit based on recent updates of some of the research findings.

Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates

In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using ζ-potential, particle size, and Fourier transform infrared (FT-IR) spectroscopy. On the other hand, the microstructure and flavor changes of SCHs were examined through scanning electron microscopy, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that thermal ultrasound treatment at 60 °C could greatly affect the structure of NPs, thereby achieving enzyme inactivation. Furthermore, this treatment generated more pleasant flavor compounds, such as pentanal and (E)-2-nonenal. Hence, thermal ultrasound treatment could serve as an alternative process to traditional heat inactivation of enzymes for improving the flavor of SCHs.

Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha

Sappan wood (Caesalpinia sappan Linn) is well known for its antioxidants, anti-inflammatories, and antibacterials. Unfortunately, this plant has not been used properly. In this study, sappan wood is processed into a kombucha drink through fermentation. Kombucha fermentation gives sappan wood drink a distinct and pleasant flavor while improving quality. The study aimed to increase the functional value of kombucha using sappan wood as raw material. Kombucha was prepared with sappan wood powder (16 mesh size) at various concentrations (0.4, 0.8, 1.2, 1.6, and 2% (w/v)) and 10% (w/v) sugar concentration. The effect of various sappan wood concentrations as a substrate for kombucha demonstrated a significant (p<0.05) reduction in pH and improvement in total phenol content, IC50 value of antioxidant activity, and antibacterial activity against E. coli. The best sappan wood kombucha treatment was obtained at a concentration of 1.2% with pH of 3.85, total phenol of 874.44 mg GAE/mL, total sugar of 6.62%, IC50 value of 85.43 ppm, antibacterial activity against E. coli of 8.57 mm, and antibacterial activity against S. aureus of 7.99 mm.

Effect of Different Roasting Levels and Manual Brewing Techniques on the Sensory Profile of Liberica Coffee with Honey Process

Liberica coffee is less popular than Arabica and Robusta coffees. One reason is that Liberica coffee has a less pleasant flavor than its other counterparts. Exploration on Liberica coffees and the processing impact on quality is still limitedly published. The objectives of this research are to evaluate the effect of different roasting levels and manual brewing techniques on the sensory profile of Liberica coffee. The green coffee beans used in this study are processed using honey. The Qualitative Descriptive Analysis (QDA) method evaluated sensory profiles, while a preference test was also performed. The brewed coffee’s basic physicochemical characteristics (color, pH, and Total Dissolved Solids (TDS)) were measured. The sensory evaluation applied a factorial Randomized Block Design with two factors, i.e., roasting level (light, medium, dark) and manual brewing technique (V60, French press), while the physicochemical characteristics analysis followed a nested design. The results showed that different roasting levels and manual brewing techniques significantly impacted 11 coffee sensory attributes, pH values, and panelists' preferences. The most preferred Liberica coffee honey processing treatment was light roast level with the V60 manual brewing technique.

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical properties, volatile compounds, antioxidant activity, and sensory quality of the brewed samples were characterized. In addition, the effect of TrF on the growth and metabolism of Monascus purpureus and Saccharomyces cerevisiae was investigated. The results show that addition of TrF reduces the growth and metabolism of M. purpureus and S. cerevisiae in a dose-dependent manner, but also enriches the flavor components, in addition to increasing the total phenolic and flavonoid contents, and antioxidant activity of rice wine. Combined with the results of sensory evaluation, we find that 15% TrF is optimal for improving the flavor of Monascus rice wine. The results from this study can serve as a basis for improving the quality and flavor of rice wine brewed using pure strain culture.

Acceptance of a new product based on yerba mate and olive leaf

The olive industry is constantly growing in the State of Rio Grande do Sul, Brazil. It generates a number of waste products, including the Olea europaea L leaf, commonly known as olive leaf. This work presents an invention composed of yerba mate (Ilex paraguariensis ST Hil.) and Olea europaea L leaves, two raw materials capable of offering benefits to human health, according to the literature. The objective was to develop a new product from the combination of yerba mate and leaves of Olea europaea L. Sensory analysis tests were carried out with 100 mate consumer evaluators, in order to investigate the acceptability of the product, the purchase intention, and sensations when tasting the product. Furthermore, a test was carried out to find out the consumer's perception of an ideal mate, through the CATA (check-all-that-apply) test. The product achieved 82% acceptability and 82.4% purchase intention. The sensations most noted by the evaluators during the sensory analysis were good appearance, pleasant flavor, and watery flavor. The incorporation of Olea europaea L leaves into yerba mate can create a new product that can be placed on the market.

Maize Pharmacy of Sweet Corn (Zea mays L. convar. saccharata var. Rugosa)

Sweet maize (Zea mays L. convar. saccharata var. Rugosa) is unique in sweet-taste, and pleasant flavour, hence the need to increase its usefulness and commercial values by enhancing its shelf-life and control of post-harvest losses. This preliminary study therefore simulated the traditional, natural, non-alcoholic, field-corn fermentation method for freshly-harvested yellow sweet corn into ògì, a fermented gruel or porridge food. Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, and Saccharomyces cerevisiae predominated the naturally fermented ògì sample from sweet maize, with pH of 5.0–5.3. Observable characteristics of yellow sweet maize-fermented ògì were similar to those of yellow, field corn-fermented ògì. Present study is the first to report fermentation of sweet corn to ògì, indicative of sweet maize as a high potential plant substrate for health-promoting and nutritious fermented human diet, especially as prebiotics and probiotics, for lactating nursing mothers, convalescents, aged, and as weaning-food for infants or complementary food for children and adults.

A research on the production, storage and germination of synthetic seeds in tea plant (Camellia sinensis [L.] O. Kuntze)

Tea plant, is one of the most popular beverages consumed worldwide because of its rich and pleasant flavors and numerous health benefits. In this study, we performed production, storage and germination of synthetic seeds in the tea plant by encapsulation of somatic embryos. In our research, after the encapsulation of the mass-produced embryogenic calli with different doses of sodium alginate (NaAlg) and CaCl2, they were stored at different temperatures and at different times, and then transferred to different nutrient media after the expiry of the different storage period to determine the most suitable nutrient composition for germination. The resulting embryogenic calli were stored after encapsulation and then transferred to germination media. Although there was very little germination in long-term storage, the data obtained were found to be statistically insignificant. Although there was very little germination in long-term storage, the data obtained were found to be statistically insignificant. The germination rate of the beads, which were transferred directly to the germination medium without storage and encapsulated using 3% Na-Alg and 50 mM CaCl2.2H2O, was determined as 44.44% in the MS medium containing 3 mg/L BAP and 1 mg/L IBA. In addition, it was observed in the study that increasing storage time increased the darkening of the beads, while increasing NaAlg and CaCl2 doses caused obtaining harder and more nontransparent beads. Hyperhydricity problem was not encountered in any trial in the study. This study, carried out with our local tea variety, is a pioneer in its field with the scope of encapsulating somatic embryos.