{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:35Z","timestamp":1793082815497,"version":"4.5.0"},"reference-count":80,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study aimed to enhance the nutritional, functional, and sensory properties of ketchup by incorporating traditional fermented Turkish shalgam juice. Five ketchup formulations were prepared using concentrated shalgam juice and concentrated tomato puree at ratios of 0:100 (S0), 25:75 (S25), 50:50 (S50), 75:25 (S75), and 100:0 (S100). Their physicochemical, textural, rheological, bioactive, and sensory properties were evaluated. The addition of shalgam juice significantly increased firmness, consistency, and antioxidant activity (AA) (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). In contrast, it significantly decreased cohesiveness, viscosity index, and\n                      <jats:sc>l<\/jats:sc>\n                      \u2010ascorbic acid content (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). Total phenolic content exhibited an increasing trend. No serum separation was observed in any of the samples. All ketchup samples containing shalgam juice exhibited non\u2010Newtonian behavior and a viscoelastic, solid\u2010like structure. Sensory evaluation showed that S50 had the highest color\u2013appearance score, whereas S25 had the highest scores for texture\u2013consistency, taste\u2013odor, and overall liking. S50 ranked second for taste\u2013odor and overall liking, followed by S0. S50 and S0 did not differ significantly except in color\u2013appearance (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&gt;\u00a00.05). Sensory scores decreased above 50% shalgam juice substitution, with S100 showing the lowest scores. Ketchup formulated with up to 50% concentrated shalgam juice was sensorially acceptable and showed improved functional properties. At 50% replacement, FRAP value increased significantly by 48.1% (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), whereas ABTS and CUPRAC values increased by 23.1% and 9.6%, respectively, without significant differences. Total monomeric anthocyanin content increased from 0 to 17.17\u00a0mg\/kg (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). These findings highlight the potential of shalgam juice as a functional ingredient for the development of ketchups with enhanced bioactive and sensory characteristics.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71553","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:30:17Z","timestamp":1791559817000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Novel Ketchup Formulation Enriched With Concentrated Shalgam Juice (Fermented Black Carrot Beverage): Enhanced Sensory Quality and Bioactive Content Without Compromising Color or Textural Quality"],"prefix":"10.1111","volume":"91","author":[{"given":"Batuhan","family":"G\u00fcrs","sequence":"first","affiliation":[{"name":"Department of Gastronomy and Culinary Arts Antalya Bilim University  Antalya T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7011-413X","authenticated-orcid":false,"given":"Ahmet","family":"Emirmustafao\u011flu","sequence":"additional","affiliation":[{"name":"Department of Gastronomy and Culinary Arts Bolu Abant Izzet Baysal University  Bolu T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4536-7239","authenticated-orcid":false,"given":"Derya","family":"Atalay","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bolu Abant Izzet Baysal University  Bolu T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0308\u20108146(96)00321\u20104"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1155\/2024\/9301631"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127925"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4104"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2009.1144.1149"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.37575\/b\/agr\/2030"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048741x"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.3c08297"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12010048"},{"key":"e_1_2_9_11_1","unstructured":"Badem \u00d6. \u00dc. A. and\u00d6. \u00dc. M.Koyuncu.2022. \u201cEffect of Different Proportions of Turnip Flour Addition on Bread Properties.\u201d In3rd International Dicle Scientific Research and Innovation Congress.ISARC (International Science and Art Research Center)."},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13683"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.5296\/jfs.v10i1.18567"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010015\u20102482\u20102"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12261"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104557.1991.tb00089.x"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2020.1760943"},{"key":"e_1_2_9_18_1","unstructured":"Cankurt H.2010. \u201cProduction of Cheesy Ketchup and Determination of Storage Stability.\u201d Master's thesis Institute of Science Erciyes University."},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2015.10.045"},{"key":"e_1_2_9_20_1","volume-title":"Food Analysis","author":"Cemero\u011flu B. S.","year":"2013"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.4103\/ijpvm.IJPVM_308_18"},{"key":"e_1_2_9_22_1","volume-title":"Standard for Processed Tomato Concentrates (CXS 57\u20101981)","author":"Codex Alimentarius Commission","year":"2023"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages3040049"},{"issue":"2","key":"e_1_2_9_24_1","first-page":"93","article-title":"The Effect of Adding Walnut Green Husk Extract on Antioxidant and Antimicrobial Properties of Ketchup","volume":"2","author":"Dehghani S.","year":"2019","journal-title":"Journal of Food and Bioprocess Engineering"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0115589"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161\u2010013\u20109753\u2010y"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010016\u20102639\u20107"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10121967"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4445"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules180911526"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/2581470"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12040805"},{"key":"e_1_2_9_33_1","doi-asserted-by":"crossref","unstructured":"Giusti M. M. andR. E.Wrolstad.2001. \u201cCharacterization and Measurement of Anthocyanins by UV\u2010Visible Spectroscopy.\u201dCurrent Protocols in Food Analytical Chemistry F1.2.1\u2013F1.2.13.https:\/\/doi.org\/10.1002\/0471142913.faf0102s00.","DOI":"10.1002\/0471142913.faf0102s00"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1177\/1934578x241308048"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2010.490896"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13244059"},{"issue":"1","key":"e_1_2_9_37_1","first-page":"27","article-title":"Physical Interactions Between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation","volume":"10","author":"Khaki M.","year":"2020","journal-title":"Journal of Food Biosciences and Technology"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.01.019"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12216"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2008.01868.x"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox13091143"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102179\u2010y"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.133409"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/app132011270"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.10.021"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijpe.2015.07.003"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13065\u2010022\u201000841\u2010x"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13426"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10091337"},{"issue":"5","key":"e_1_2_9_50_1","first-page":"323","article-title":"Research on the Production of Fermented Shalgam Juices","volume":"21","author":"\u00d6zler N.","year":"1996","journal-title":"Journal of Food"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13066"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2010.11.016"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010012\u20100867\u20109"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.1974.tb02893.x"},{"issue":"7","key":"e_1_2_9_55_1","first-page":"2410","article-title":"A Sensory Evaluation Study of Strawberry Flavored Yogurt Using Artificial and Natural Flavorings","volume":"74","author":"Porretta S.","year":"1991","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102291\u2010z"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0891\u20105849(98)00315\u20103"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.123470"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.11.022"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2024.101533"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(04)73544\u20104"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1007\/PL00005516"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.dyepig.2013.04.011"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010004\u20100981\u20107"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels9030222"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.1965.16.3.144"},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2023.111713"},{"key":"e_1_2_9_68_1","volume-title":"Rheological Methods in Food Process Engineering","author":"Steffe J. F.","year":"1996"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.24925\/turjaf.v9i10.1759\u20101766.4246"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6781"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125505"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.13189\/fst.2025.130108"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2006.01.003"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2016.02.007"},{"key":"e_1_2_9_75_1","unstructured":"Turkish Food Codex.2020.Turkish Food Codex Communiqu\u00e9 on Tomato Paste and Puree. Communiqu\u00e9 No: 2020\/19.Official Gazette of the Republic of T\u00fcrkiye."},{"key":"e_1_2_9_76_1","unstructured":"Turkish Standards Institution.2023.Turkish Standard Draft: Ketchup (tst 5282).Turkish Standards Institution."},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2021.100424"},{"key":"e_1_2_9_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.02.003"},{"key":"e_1_2_9_79_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101561"},{"key":"e_1_2_9_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2025.112674"},{"key":"e_1_2_9_81_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.05.051"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71553","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71553","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71553","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T05:47:33Z","timestamp":1793080053000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71553"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":80,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1111\/1750-3841.71553"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71553","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-05-08","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-24","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71553"}}