Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages.

This research aimed to investigate the levels of heavy metals (lead, cadmium, inorganic arsenic, and aluminium) and nitrate contaminants in pickle beverages sold in the Turkey market produced from various fruits and vegetables. In addition, carcinogenic and noncarcinogenic risk assessments of exposure resulting from oral consumption of these beverages have also been made. The heavy metal concentrations in 22 pickle beverages were found to be in the range of 0.369 to 119.181 for Al, 0.136 to 6.561 for iAs, 0.020 to 1.326 for Cd, and 0.118 to 3.632 µg/L for Pb, while the nitrate concentrations were < limits of detection (LOD) 117.320 mg/L. Hazard quotient values for heavy metals and nitrate are calculated as <1 in both genders and are safe regarding noncarcinogenic risks. Lifetime carcinogenic risk assessment indicated that some pickle beverages might pose a carcinogenic risk at grade A (>10-4) for iAs and grade B (10-6-10-4) for Pb in both genders.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

BACKGROUND: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. RESULTS: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. CONCLUSION: KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.