Makale Koleksiyonu

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Spirulina platensis protein ekstraktları ile zenginleştirilmiş buğday unundan üretilen hamurun reolojik ve teknofonksiyonel özelliklerinin araştırılması
(Osman Sağdıç, 2021) Yılmaz, Meltem; Yücetepe, Aysun
Spirulina platensis, simbiyotik, çok hücreli ve ipliksi yapıda mavi-yeşil bir mikroalgdir. Esansiyel amino asitler, β-karoten, fikobiliproteinler gibi pigmetler ve eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA) gibi çoklu doymamış yağ asitleri gibi bazı değerli biyoaktif moleküller açısından zengindir. Ayrıca, yüksek protein içeriği (kuru ağırlıkta %60-70) ile önemli protein kaynaklarından biridir. Bu çalışmada, buğday ununun Spirulina platensis ve Spirulina platensis’den ultrases destekli ekstraksiyon ile ekstrakte edilen protein ekstraktları ile zenginleştirilmesi ve zenginleştirilen unların reolojik ve teknofonksiyonel özelliklerinin araştırılması gerçekleştirilmiştir. Çalışmanın sonuçlarına göre, farklı oranlarda Spirulina platensis tozu (SP) ve Spirulina platensis protein ekstraktları (SPE) ile zenginleştirilen buğday ununun ekstensograf analizleri sonucunda en uygun SP ve SPE oranları %0,125, 0,25 ve 0,5 olarak belirlenmiştir. Farinograf analizi sonuçlarına göre, SP-%0,5’in en yüksek su absorpsiyonu (%57,1) değerine sahip olduğu belirlenmiştir (p<0,05). Örneklerin normal sedimentasyon, gecikmeli sedimentasyon, yaş glüten, kuru gluten ve gluten indeksi değerleri arasındaki farklılık önemli değilken (p≥0,05), %0,125 oranında SPE ile zenginleştirilen un örneklerinin su tutma kapasitesi (%108,68) diğer örneklerden istatiksel olarak önemli düzeyde daha yüksektir (p<0,05).
Valorization of peel wastes of purple turnip (brassica rapa l.): extraction of polyphenolics through ultrasonic-assisted extraction and investigation of changes in total phenolic content, total monomeric anthocyanin content and total antioxidant capacity during in vitro gastro-intestinal digestion
(Osman Sağdıç, 2021) Yücetepe, Aysun
Fruits and vegetables include high levels of bioactive compounds with health-promoting effects. Especially, peels, which are one of the generaly inedible fractions of fruit or vegetable, have higher amount of polyphenolic compounds than their pulps or seeds, since they accumulate in their peels. Purple turnip (Brassica rapa L.) is one of the important members of Brassicaceae family due to its nutritional composition. In this context, the aim of the study was to reveal the potency of peels from purple turnip as a natural antioxidant ingredient To reach this aim, the spectrophotometric assays including the Folin-Ciocalteu method for total phenolic content (TPC), the pH differential method for total monomeric anthocyanin content (TMAC) and CUPRAC and DPPH methods for total antioxidant capacity (TAC) before and after in vitro gastro-intestinal digestion were carried out. According to results of the study, TPC and TMAC of the polyphenolic axtract obtained by ultrasound-assisted extraction were 169.29±6.89 mg GAE/g dw and 159.53±10.82 mg CGE/L, respectively. The TAC of the extracts was 44.19±0.10 mg TE/g dw in CUPRAC assay and 38.52±0.06 mg TE/g dw in DPPH assay. The bioaccessibilities of total phenolics and anthocyanins from extracts after in vitro digestion process were approximately 17% and 6% and the antioxidant capacity of the bioaccessible extract fraction was approximately 28% (CUPRAC) and 0% (DPPH).
Enzymatic characterization of yeast isolated from naturally fermented herbs
(İbrahim ÇAKIR, 2021) Güneş, Erkan; Aydın, Furkan; Çakır, İbrahim
This study aims to identify yeasts from spontaneously fermented herbs used for Van herby cheese and to evaluate their enzymatic activities. Sequencing of partial 26S rRNA gene revealed the species of Pichia membranifaciens (n = 8), Kazachstania servazzii (n = 6), Debaryomyces hansenii (n = 2), Kluyveromyces marxianus (n = 2), and Pichia fermentans (n = 2). Enzyme profiles were determined using API-ZYM strips. The isolates had diverse enzyme activities, including alkaline and acid phosphatase, esterase, esterase lipase, aminopeptidases, and proteases mostly at different levels, which may have crucial roles during ripening of the cheese. K. marxianus M8.1, D. hansenii M6.1, and M6.3, P. membraniciens M13.1, M13.2, and M14.1 had superior and diverse enzymatic characteristics. Such enzymatic activities could be of great technological importance for the determination of adjunct culture along with starter lactic acid bacteria for the production of Van herby cheese.
Antibiotic resistance and hemolytic activity ın enterococciisolated from tulum cheese sold in Aksaray province
(Gıda Teknolojisi Derneği, 2020) Ayhan, Şule; Kahve, Halil İbrahim; Aydın, Furkan; Ardıç, Mustafa
This study aimed to evaluate the hemolytic activity and antibiotic susceptibility of enterococci isolated from Tulum cheese samples sold in Aksaray province. The isolates were identified as E. faecium (n = 30), E. faecalis(n = 25), and E. durans (n = 7) as a result of 16S rRNA gene sequencing. Three strains (E. faecalis ATC12, E. faecium ATC49, and E. faecium ATC54) exhibited ß-hemolytic activity, whereas others were non-hemolytic. Enterococci were found to have an intermediary or high resistance to nalidixic acid (%100), oxacillin (92%), and streptomycin (72.6%), respectively. E. faecalis strains had more resistant phenotypes to various clinically significant antibiotics than E. faecium and E. durans. Multi-drug resistance was found in 41.93% of the isolates. According to the results, Tulum cheese produced in Aksaray could be a potential vehicle for the transmission of antibiotic resistance via the food chain.
Farklı illerden toplanan sıkma peynirlerinin mikrobiyolojik ve kimyasal özellikleri
(İbrahim ÇAKIR, 2019) Aydın, Furkan; Ardıç, Mustafa Lütfullah
Bu çalışmada farklı illerden toplanan sıkma peynir örneklerinden Enterococcus cinsi bakterilerin izolasyonu,identifikasyonu ile örneklerin genel mikrobiyolojik ve kimyasal özelliklerinin tespit edilmesi amaçlanmıştır. Budoğrultuda, 20 peynir örneğinden 84 izolat izole edilmiş olup bunların 32’si E. faecalis, 31’i E. faecium, 13’ü E. durans,4’ü E. gallinarum, 3’ü E. casseliflavus ve 1’i de E. thailandicus olarak tanımlanmıştır. Çalışmada incelenen peynirlerintoplam aerobik mezofilik, maya ve küf, koliform, enterokok ve laktobasil sayıları ortalama sırasıyla 7.32±0.95,4.94±0.89, 4.02±1.88, 5.86±1.38 ve 6.90±1.22 log kob/g olarak tespit edilmiştir. Kimyasal analizler sonucundaise ortalama kuru madde, nem, protein, yağ, kuru maddede yağ, tuz, kuru maddede tuz, kül, asitlik ve pH değerlerisırasıyla %55.44±3.68, %44.56±3.68, %23.51±2.26, %23.42±5.22, %41.89±5.16, %5.51±2.13, %10.06±5.98,%6.88±2.62, %0.3779±0.103 ve 5.66±0.14 olarak tespit edilmiştir. Sonuç olarak, sıkma peynirlerininmikrobiyolojik ve kimyasal özelliklerinin geniş sınırlar içinde seyrettiği ve çiğ süt kullanılarak üretilmesindenkaynaklı enterokok mikroflorasının zengin olduğu gözlemlenmiştir.
Alternatif protein kaynağı olarak makroalgler ve makroalgal proteinlerin ekstraksiyonu: bir derleme çalışması
(Gıda Teknolojisi Derneği, 2024) Şensu, Eda; Yücetepe, Aysun; Özçelik, Beraat
Nüfus artışı, ekilebilir arazi ve su kaynaklarının giderek azalması ve hayvancılığın olumsuz çevresel etkisi alternatif protein kaynaklarını bulma konusunda araştırma yapmayı gerekli kılmaktadır. Biyoaktif bileşenler açısından zengin olan makroalgler potansiyel sağlık yararları nedeni ile ilgi çekmektedir. Makroalgler, ekilebilir araziye ihtiyaç duymadan yetiştirilebilmeleri nedeni ile karasal bitkilere göre önemli bir avantaja sahiptir. Ayrıca, makroalgler diğer bitkisel ve hayvansal kaynaklı proteinlere kıyasla protein ve amino asit içeriği açısından önemli ölçüde zengindir. Ancak, makroalglerden protein ekstraksiyonu için kullanılan geleneksel yöntemler yüksek enerji ve su tüketiminin yanı sıra düşük ekstraksiyon verimi nedeniyle dezavantajlar sunmaktadır ve bu da makroalgal proteinlerin kullanılabilirliğini sınırlamaktadır. Bu noktada, makroalglerden proteinlerin ekstraksiyonu için düşük maliyetli, yeni ve sürdürülebilir teknolojilere ihtiyaç duyulmaktadır. Bu derleme çalışmasında, öncelikle makroalglerin özellikleri, protein kalitesi, amino asit bileşimi ve sindirilebilirliğine dayalı olarak kullanım potansiyelleri açıklanmıştır. Ayrıca, makroalglerden proteinlerin ekstraksiyonu için enzimatik, darbeli elektrik alan, ultrases, mikrodalga, yüksek basınç ve sub-kritik akışkan ekstraksiyon gibi yeni yöntemler tartışılmıştır.
Determination of Mineral, Fatty Acid, and Soluble Carbohydrate Profiles of Green Algae Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii Collected from Türkiye Coasts
(Central Fisheries Research Institute, 2025) Yücetepe, Aysun; Altuntaş, Umit; Şensu, Eda; İzci, Yunus; Özçelik, Beraat; Okudan, Emine Şükran
The nutritional properties of five different green macroalgae including Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii from Turkey were investigated. The chemical composition of green macroalgae was varied, with ash, crude fiber, protein, lipid and carbohydrate ranging from 40.71 to 52.82%, 12.02-17.56%, 4.40-26.19%, 0.57-3.85% and 4.58-42.28% in dry weight, respectively. The fatty acid contents of the algae were quite variable and palmitic acid (C16) was found to be the primary fatty acid for all the samples with a value of more than 49.61%. Palmitic acid was followed by oleic acid, which is a monounsaturated fatty acid. This study revealed that green algae are rich in important soluble carbohydrates such as myo-inositol and glucose, health promoting unsaturated fatty acids (mainly oleic acid) and essential macroelements such as potassium, magnesium and microelements such as iron, zinc and selenium. The results of the current study contribute to a better understanding of macroalgae and encourage their use in food-related applications.
A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization
(Institution of Chemical Engineers, 2025) Karataş, Ozan; Uyar, Rahmi; Son, Ezgi; Coşkun, Eda; Mert, Behiç; Marra, Francesco; Erdoğdu, Ferruh
In industrial settings, honey decrystallization is conducted by conventional thermal processing with hot water (12–18 h) or air (24–36 h) at around 60 °C. Considering the demands for a green and sustainable efficient process, a novel approach is needed. Radio frequency (RF) heating is a dielectric process where volumetric heat generation within the sample is expected. Designing such a process requires the knowledge of temperature evolution within the product. Hence, the objective of this study was to develop a mathematical model to determine the temperature evolution of crystallized honey during RF processing and compare the results with conventional approach to demonstrate the efficiency. For this purpose, a computational model was developed to determine the temperature evolution in a crystallized honey during RF and conventional hot water processing. Natural convection effects were also included within the model to see whether there will be any improving effect despite the higher viscosity. Decrystallization kinetics was also coupled with temperature evolution to observe the process efficiency. The results indicated the efficiency of RF heating as an innovative processing approach for decrystallization while the natural convection effects were not significant.
A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale
(Institution of Chemical Engineers, 2025) Erdaş, Ayşe Hümeyra; Karataş, Ozan; Uyar, Rahmi; Erdoğdu, Ferruh
Infrared (IR) processing offers advantages for food processing, and this application is important to revolutionize the food processing for the new era in the industry 5.0. The shorter penetration depth (compared to the microwave and radio frequency processing) limits its application to surface heating, and industrial design of such systems has challenges with the requirement of a computational model. Therefore, the objectives of this study were to develop a computational model and demonstrate the process effects for surface decontamination in an industrial scale system. For this purpose, a computational model was developed and experimentally validated using an aluminum cylinder object and fig samples. Model application for surface decontamination process of figs (for inactivation of Cladosporium spp. and B. cinerea) was demonstrated, and the validated model was used for designing an industrial scale process design. Further research on design and optimization for various processing operations could increase the applicability and effectiveness in industrial scale processes.
Effect of In Vitro Digestion on Anticancer and Antioxidant Activity of Phenolic Extracts From Latex of Fig Fruit (Ficus carica L.)
(John Wiley and Sons Inc, 2025) Yeniocak, Salih; Karaduman Yeşildal, Tuğçe; Arslan, Mustafa Enes; Toraman, Gizem Cansu; Yücetepe, Aysun
In this study, changes in total phenolic content (TPC), phenolic profile, and antioxidant activity and anticancer activity against cervix cancer and colorectal cancer cell lines of phenolic extracts of black and white fig (Ficus carica L.) latex (milk) were investigated during in vitro gastrointestinal digestions for the first time. The findings indicated that the in vitro digestion process exerted a significant effect on TPC of the phenolic extract from white fig milk (WFM-PE) and phenolic extract from black fig milk (BFM-PE), and TPC tended to decrease after in vitro digestion (p < 0.05). As consistent with these findings, antioxidant activity (by the CUPRAC method) of the samples decreased (p < 0.05) during in vitro digestion. The IC50 value of the undigested BFM-PE was significantly lower than that of the undigested WFM-PE (p < 0.05). The undigested and the digested WFM-PE and BFM-PE did not show any cytotoxic activity against normal cells. However, anticancer activity of WFM-PE on cervix and colorectal cancer cell lines (p < 0.05) and anticancer activity of BFM-PE against colorectal cancer cell lines decreased after in vitro digestion (p < 0.01). On the other hand, the dominant phenolic was catechin hydrate and was syringic acid.
Correction to: Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion (Journal of Food Measurement and Characterization, (2024), 18, 12, (9890-9905), 10.1007/s11694-024-02927-7)
(Springer, 2025) Şensu, Eda; Altuntaş, Ümit; Gültekin Özgüven, Mine; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun
The original version of this article unfortunately contained error in co-author’s afliation. The afliation of author Ümit Altuntaş were incorrectly given as Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey but should have been Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey. The original article has been corrected. Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional afliations.
Unveiling genetic diversity among bacterial isolates suing SCoT markers
(Springer, 2024) Tekin, Fatih; Altın, İrem; Aydın, Furkan; Alkan, Mehtap; Orel, Didem Canik; Ardıç, Mustafa; Gaši?, Katarina; Kovács, Tamás; Allen, Caitilyn; Özer, Göksel
This study aimed to unveil the genetic diversity among 47 bacterial isolates from various species using start codon targeted (SCoT) markers. Six SCoT primers yielded 219 reproducible bands, with 89.04% exhibiting polymorphism. The amplification process generated 28 to 50 fragments per primer, with an average of 36.50. Genetic diversity was quantified using polymorphic information content (PIC) values ranging from 0.11 to 0.14, with SCoT32 showing the highest PIC (0.14) and SCoT23 the lowest (0.11). The resolving power (RP) index, used to assess primer discriminatory power, varied significantly, with SCoT23 demonstrating the highest RP (6.00) and SCoT29 the lowest (4.51). Comparative analysis with conventional markers like M13 and (GTG)5 revealed that certain SCoT primers exhibited superior PIC values, which indicates enhanced utility for interspecies differentiation. The high discrimination level achieved by SCoT primers underscores their effectiveness in genetic differentiation and biodiversity assessment within bacterial populations. This research highlights SCoT markers as powerful tools for microbial genetic studies, which offers valuable insights into bacterial diversity and provides a robust methodological framework for future investigations aimed at elucidating genetic variation and improving species identification. The application of SCoT markers represents a significant advancement in molecular techniques for bacterial characterization and phylogenetic analysis, demonstrating their potential to enhance our understanding of microbial genetics and evolution.
Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion
(Springer, 2024) Şensu, Eda; Altuntaş, Ümit; Gültekin Özgüven, Mine; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun
In this study, micro-capsules (by complex coacervation) and nano-capsules (by liposomal encapsulation) containing phenolic extracts from jujube peel (PEJP) were compared in terms of changes in encapsulation efficiency, phenolic and anthocyanin content and antioxidant, angiotensin converting-I enzyme (ACE) inhibitory and ?-amylase inhibitory activities before and after in vitro digestion. According to the results, micro-capsules were prepared with a biopolymer ratio of 0.125:1:1 (PEJP: WPI: GA) at pH 3.4, while nano-capsules were obtained using 1% lecithin and 0.4% chitosan at pH 3.4. Nano-capsules had higher encapsulation efficiency (74.27%) than micro-capsules (67.34%). In contrast, total phenolic content of PEJP was preserved better in micro-capsules before and after in vitro digestion compared with nano-capsules. The highest total monomeric anthocyanin content remained in the undigested micro-capsules and in the digested nano-capsules. Micro-capsules exhibited a stronger antioxidant activity than those of nano-capsules with PEJP with both DPPH and CUPRAC assays. After in vitro intestinal digestion, micro-capsules with PEJP exhibited the highest ACE inhibitory activity (80.00 ± 2.50%) and ?-amylase inhibitory (48.31 ± 0.84%) activity. Considering all these results, micro-capsules protected phenolics better than nano-capsules. The stability of phenolics based foods can be protected by microencapsulation. Also, microencapsulants including phenolics can be added to cosmetic and food supplements.
Chemical composition and nutrient profiles of nine red macroalgae species
(BioMed Central Ltd, 2024) Yücetepe, Aysun; Kırkın, Celale; Ayar, Eda Nur; Soylukan, Caner; Dikici, Emrah; Özçelik, Beraat; Okudan, Emine Şükran
Nine red macroalgae (Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia torture, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillaries) were collected from coastal waters of Türkiye, and their proximate, fatty acid, soluble carbohydrate, and mineral profiles were investigated in the present study. According to the results, the crude protein content of the samples was between 4% and 23.8%, and four of the samples (G. turuturu, L. obtusa, L. pyramidalis, and P. capillacea) contained more than 10% protein. The crude lipid content of all the samples was below 1.6%, and the total carbohydrate content was between 38.3% and 76.9%. The macroalgae samples were generally richer in saturated fatty acids, palmitic acid being the most abundant, whereas G. gracilis had the highest content of unsaturated fatty acids (55.8%). All samples exhibited high contents of myo-inositol or glucose. Also, the samples generally had a good composition of minerals. Still, the heavy metal (i.e., Pb and Cd) content of Gracilaria gracilis was higher (59.6 µg/kg, P < 0.05) than those of the other algae samples. This study provides valuable insight into the chemical composition and fatty acid, mineral, and soluble carbohydrate profiles of Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia turuturu, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillacea from Türkiye.
In vitro probiotic characterization of yeasts with their postbiotics' antioxidant activity and biofilm inhibition capacity
(SpringerLink, 2024) Aydın, Furkan; Aktepe, Yeşim; Kahve, Halil İbrahim; Çakır, İbrahim
This study evaluated the in vitro probiotic potential and postbiotic properties of yeast strains isolated from traditional fermented foods, emphasizing antioxidant activity (AOA) and biofilm inhibition capacity (BIC). The yeasts were molecularly confirmed using start codon targeted polymorphisms as Kluyveromyces lactis (n = 17), Saccharomyces cerevisiae (n = 9), Pichia kudriavzevii (n = 6), P. fermentans (n = 4), Wickerhamomyces anomalus (n = 2), and Torulaspora delbrueckii (n = 1). The probiotic assessment of live cells included viability in simulated gastric and pancreatic juices, autoaggregation, hydrophobicity, and AOA, using S. boulardii MYA-796 as reference. Additionally, cell-free supernatants (CFS) were tested for AOA and BIC against Cronobacter sakazakii, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus. Several strains exhibited significantly higher in vitro probiotic characteristics compared to S. boulardii MYA-796 (P < 0.05), particularly in gastric and pancreatic survival, hydrophobicity, and AOA. Notably, CFS exhibited greater AOA than live cells and strong BIC, especially against L. monocytogenes and S. aureus. Multivariate analysis identified K. lactis TC11, S. cerevisiae M33T1-2, P. kudriavzevii S96, W. anomalus OB7Y1, and T. delbrueckii KY31 as having superior probiotic properties, attributed to enhanced gastric survival, autoaggregation, and AOA. CFS of S. cerevisiae M33T1-2 and T. delbrueckii KY31 demonstrated significant BIC, with over 60% inhibition across all tested pathogens.
Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
(Elsevier, 2024) Aktepe, Yeşim; Aydın, Furkan; Bozoğlu, Tuğba; Özer, Göksel; Çakır, İbrahim
The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
Optimization of protein extraction from halopteris scoparia macroalgae by ultrasonic-assisted enzymatic extraction (UAEE): Bioactive, chemical, and technological properties
(American Chemical Society, 2024) Yücetepe, Aysun; Aydar, Elif Feyza; Doğu Baykut, Esra; Dinç, Hatice; Onat, İsa Alperen; Demircan, Evren; Şensu, Eda; Okudan, Emine Şükran; Özçelik, Beraat
Finding alternative food sources is now more crucial than ever because of the ever-growing global population, on the one hand, and the changing climate brought on by global warming, on the other. Macroalgae are currently a viable, novel, and alternative food source for the food industry. This research was centered on the optimization of extraction conditions of protein extracts from Halopteris scoparia by the response surface methodology based on the Box-Behnken design. According to the results, extraction yield (18.31-94.5%), total phenolic content (TPC) (11.70-19.07 mg GAE/g dw), and antioxidant activity (AOACUPRAC: 11.97-17.85 mg TE/g dw, AOAABTS: 45.45-78.02 mg TE/g dw), which were influenced by extraction parameters, were investigated. The optimum extraction conditions were ultrasound application time of 7.46 min, enzyme/substrate of 0.8, and extraction time of 2 h. The water (0.29 ± 0.07 g/g) and oil absorption capacity (1.37 ± 0.06 g/g), foaming capacity (8.50 ± 3.70%) and stability (8.50 ± 3.70%), and emulsion activity (37.5 ± 0.00%) and stability (62.22 ± 7.70%) of the protein extracts obtained under optimum conditions were investigated along with Fourier transform infrared spectroscopy, differential scanning calorimetry, and SDS-PAGE. Protein extracts obtained from H. scoparia showed high TPC and AOA, while the emulsion and foaming properties were found to be lower than those of the algal or plant proteins. The hydrolysis degree of protein hydrolysate from H. scoparia-obtained enzymatic hydrolysis was found to be 61.43%. Sixteen amino acids were identified from the H. scoparia protein hydrolysate. The total amino acid content in the protein hydrolysate was 10.44 mg/g protein. Tyrosine, one of the nonessential amino acids, and leucine and lysine, two of the essential amino acids, were determined as the main amino acids.
Shanklish peynirinden izole edilen endojen mayaların moleküler tanımlanması ve enzimatik karakterizasyonu
(İbrahim ÇAKIR, 2024) Kahve, Halil İbrahim
Bu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Olgunlaştırılmış peynirlerden 24 adet maya izole edilmiş, SCoT markör yöntemiyle DNA parmak izleri elde edilerek gruplandırılmış ve her gruptan temsili izolatlar sekanslanarak identifikasyon sonuçları elde edilmiştir. Bu sonuçlara göre, 19 adet Kluyveromyces lactis, 2 adet Pichia kudriavzevii, 1 adet Pichia fermentans, 1 adet Pichia membranifaciens ve 1 adet Clavispora lusitaniae suşu tanımlanmış ve API-ZYM enzim test kiti yardımıyla enzimatik karakterizasyonları belirlenmiştir. Bu suşlar arasından K. lactis ANO17 suşu yüksek esteraz lipaz, lösin arilamidaz, valin arilamidaz, sistin arilamidaz, asit fostataz, Naftol-as-bi-fosfohidroliz, ?-glukosidaz ve ?-glukosidaz aktivitesi gösterirken orta seviyede esteraz, ?-galaktosidaz ve düşük seviyede alkalin fostataz aktivitesi göstermiş ve bu suş enzimatik aktivite yönünden en umut verici suş olarak tespit edilmiştir. Çalışma sonuçlarına göre, K. lactis ANO17 suşunun olası starter/destek kültür kombinasyonlarında laktik asit bakterileriyle birlikte kullanımının teknolojik yönden üstün peynir elde edilmesinde faydalı olacağı düşünülmektedir.
Ultrasound-assisted enzymatic extraction of antioxidative protein extracts from sargassum vulgare: optimization of extraction parameters using RSM
(Gıda Teknolojisi Derneği, 2024) Dinç, Hatice; Şensu, Eda; Altuntaş, Ümit; Okudan, Emine Şükran; Özçelik, Beraat; Yücetepe, Aysun
In this study, extraction conditions of proteins from Sargassum vulgare were optimized. The Box-Behnken design (BBD)-based Response Surface Methodology (RSM) was used to investigate and optimize the protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA), which were affected by extraction parameters (ultrasonic probe time: 0.09-2.91 min and enzyme/substrate ratio (E/S): 0.18-1.02). The optimal extraction was achieved while applying an ultrasonic probe for 2.5 min and using an E/S of 0.90. Under this optimum conditions PC and TPC were found to be as 248.30 mg protein/g dry weight (dw) and 38.03 mg gallic acid equiavalent (GAE)/g dw, respectively. Moreover, AOA was determined to be 53.77 mg Trolox equivalent (TE)/g dw by CUPRAC and 19.88 mg TE/g dw by ABTS methods. These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.
Optimization of Process Parameters Affecting Glycoalkaloids in Potato Chips Using the Taguchi Method
(Springer Science and Business Media B.V., 2024) Koyuncu, Dilek; Duran, Ayhan
This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applications, three different slice washing temperatures (25, 55 and 85 °C), frying temperatures (180, 185 and 190 °C) and frying times (165, 185 and 205 s) were evaluated for the study. The L9 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. Examining the S/N (signal/noise) ratios, the optimum process parameters for minimum content of ?-solanine (As) were obtained as 25 °C swt, 190 °C ftemp and 165 s ft. The optimum process parameters were determined for minimum content of ?-chaconine (Ac) as 55 °C swt, 190 °C ftemp and 165 s ft. In the analysis results, as swt decreased, ftemp increased, and ft was shortened; the glycoalkaloid ratio in the chips decreased. Analysis of variance results showed the most effective process parameter was the frying time for ?-solanine and ?-chaconine with 68.2% and 76.5%, respectively. Then comes ftemp with an effectiveness rate of 17.35% and 16.77%. In addition, the regression model developed to estimate the output parameters (As and Ac) yielded successful results with high determination coefficients (R 2) of 90.6% and 92.5%.

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