Makale Koleksiyonu

Bu koleksiyon için kalıcı URI

https://hdl.handle.net/20.500.12451/277

Listeleniyor 1 - 20 / 73

Sustainable utilization of corn waste and their role toward the circular economy
(Elsevier B.V., 2025) Maqsood, Sammra; Navaf, Muhammed; Kumar, Prashant; Yücetepe, Aysun; Trang Thuy, Nguyen Ngoc; Özkan, Gülay; Moreno, Andres; Çapanoğlu, Esra; Khalid, Waseem; Esatbeyoğlu, Tuba
Corn is one of the most widely cultivated cereal crops globally. Its processing generates enormous amounts of agricultural residues, such as corn husk, corn cob, and corn silk. These by-products exhibit immense potential for value addition in the circular economy. However, these are often discarded or underutilized. This review deals with sustainable and innovative approaches for the effective utilization of different corn waste materials, emphasizing their constituents and applications. The advancement in technology, enables the transformation and value addition of corn waste residues into sustainable eco-friendly biomaterials, such as bioplastics, bioethanol, activated carbons, fiber, and bioactive compounds, contributing to the goal of the circular economy. The challenges, policy framework, and future perspectives of the sustainable utilization of corn waste materials are also discussed. This review aims to provide a comprehensive understanding of corn waste valorization strategies and their transformative role in promoting a circular bioeconomy.
Evaluation of computational modeling approaches for continuous flow microwave processing of multiphase food products (solid-liquid mixtures)
(Elsevier B.V., 2025) Karataş, Ozan; Şahin, Kübra Bulduk; Uyar, Rahmi; Erdoğdu, Ferruh
Evaluation of conventional thermal processing for multiphase food products (e.g., solid – liquid mixtures) is based on the temperature change of the fastest moving particle. This leads to over-processing of other particles. While a proper process design is required, experimental temperature measurement is a difficult task. Hence, computational approaches should be preferred for this purpose. Besides this challenge, conventional processes are to be replaced with novel approaches for sustainability. Microwave (MW) heating might be considered as a novel approach, but its application in such a process increases the complexities in the view of non-uniform temperature distribution. Therefore, the objective of this study was to computationally evaluate the computational modeling approaches for determining the temperature distribution during MW processing of multiphase (solid – liquid mixture) food products for process design purpose. A commercial finite element solver was used for this purpose, and a process design study for a continuous flow MW process was also introduced. Pros and cons of particle tracing and moving mesh approaches were discussed, and an improved modeling approach was presented for process design of multi-particle continuous flow MW processing. The results of this study are expected to provide detailed information from the idea to the industrial scale application due to the designed process parameters.
Kırmızı Turp (raphanus sativus l.) iç ve kabuklarından polifenoliklerin ultrases su banyosu ve ultrases prob destekli ekstraksiyonu: ın vıtro sindirim sırasında antioksidan aktivitedeki değişimin araştırılması
(İbrahim ÇAKIR, 2022) Gökdemir, Özlem; Yücetepe, Aysun
Bu çalışmada, kırmızı turp (Raphanus sativus L.) kabuk ve içlerinden elde edilen polifenolik ekstraktların in vitro sindirim sırasında toplam fenolik madde miktarı (TFMM) ve antioksidan aktivitesindeki (AOA) değişim araştırılmıştır. Öncelikle, utrases su banyosu destekli ekstraksiyon (USDE) ve ultrases prob destekli ekstraksiyon (UPDE), farklı ultrasonikasyon süreleri (20, 60, 180, 540 saniye) ile uygulanarak en yüksek TFMM ve AOA sağlayan ekstraksiyon yöntemi belirlenmiştir. Örneklerin TFMM içeriği Folin-Ciocalteu metodu ile AOA’si ise DPPH ve CUPRAC metotları ile belirlenmiştir. Sonuçlara göre, en yüksek TFMM ve AOACUPRAC değerleri, turp içleri için sırasıyla 41.17±0.70 mg GAE/g kuru madde (KM) ve 12.67±0.00 mg TE/g KM, turp kabukları için sırasıyla 243.26±5.44 mg GAE/g KM ve 89.65±0.48 mg TE/g KM olarak 60 saniye ultrasonikasyon süresinde USDE ile elde edilmiştir. Turp iç ve kabuklarından ekstraktların in vitro sindirimden sonra biyoerişilebilirliği (%) sırasıyla, TFMM için %54.21±1.94 ve %32.20±2.61, AOACUPRAC için %66.46±0.40 ve %27.89±0.99 ve AOADPPH için %302.03±28.52 ve %80.43±1.03 olarak gerçekleşmiştir.
Aksaray Güzelyurt Gelveri Ekmeği Ve Yassı Ekmek Üretimi
(Gıda Teknolojisi Derneği, 2022) Koçan, Deniz
Gelveri Ekmeği hiçbir katkı kullanılmadan; tam buğday unu, maya, tuz ve sudan üretilmektedir. Gelveri Ekmeğinde mayalama ekşi hamurla sağlanmaktadır. Ekşi hamur kültüründe bulunan Lactobacillus spp. çok miktarda laktik asit ve asetik asit üretmektedir. Bu da ekşi hamur ekmeğine kendine özgü lezzet vermektedir. Gelveri Ekmeği coğrafi işaret ile tescillenmiştir. Güzelyurt Kapadokya Bölgesi’nin karakteristik çizgilerini taşır. Bunun en önemli belirtisi ise kaya oluşumları ile dolu olmasıdır. Kayalardan yapılmış fırınlarda asırlardır yapılan Gelveri Ekmeği yöre halkının hâlâ devam ettirdiği geleneklerden biridir. Güzelyurt ve çevre ilçelerde de tanınan Gelveri Ekmeği dayanıklılığı ile bilinmektedir.
Investigation of changes ın antioxidant activity and protein digestibility of wheat breads including spirulina platensis and protein extracts from spirulina platensis during ın vıtro digestion
(Gıda Teknolojisi Derneği, 2022) Yılmaz, Meltem; Yücetepe, Aysun
In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p>0.05).
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.

Güncel Gönderiler