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    Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Demircan, Huseyin; Sarioglu, Kemal; Sagdic, Osman; Ozkan, Kubra; Kayacan, Selma; Us, Ahmet Abdullah; Oral, Rasim Alper
    Deer apple (Malus trilobata) fruit is present naturally in the Mediterranean region and can be used for many different purposes, such as consuming as fresh and dried fruits, using as herbal tea flavorings, making vinegar, and pickle. Also, it is traditionally used against various health problems like cholesterol, shortness of breath, diabetes, and hypertension. Many researchers have studied some properties of deer apple fruit, such as the ecology of the species, fruit and seed properties, body form, and phenology. In this study, besides pomological properties, the organic acid, phenolic compound, sugar, and aroma composition of the deer apple fruit were determined for the first time. Malic acid (27.5 mg/g) is the most abundant organic acid in deer apple, while fructose (351 mg/g) is the most abundant sugar. It was determined that the deer apple contains various phenolic compounds such as protocatechuic acid, chlorogenic acid, caffeic acid, epicatechin, rutin, and quercetin. Acetic acid, nonanal, hexanal, acetoin, acetaldehyde, n-octanal, hept-2(E)-enal are the most abundant aroma compounds.
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    Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability
    (Elsevier, 2022) Cinar, Aycan; Altuntas, Seda; Demircan, Huseyin; Dundar, Ayse Neslihan; Taner, Gokce; Oral, Rasim Alper
    In this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) con-tent, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 com-pounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 mu g/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.
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    Fabrication and Characterization of Calcium Alginate Beads with a Specially Designed Magnetic Pulse Encapsulator
    (Wiley-V C H Verlag Gmbh, 2025) Demircan, Seyda; Demircan, Huseyin; Sarioglu, Kemal; Ates, Ergun; Seyhun, Nadide; Oral, Rasim Alper
    In this study, a novel encapsulator system based on magnetic field principles was developed to produce gallic acid-loaded beads with an adjustable particle size and high production capacity. A dripping device was designed and optimized using the response surface methodology with a central composite design. Alginate concentration, nozzle diameter, frequency, distance, and flow rate were selected as independent variables. Bead properties, including encapsulation efficiency, production yield, loading capacity, particle diameter, aspect ratio, circularity, sphericity, polydispersity index, span, D10, D50, and D90, values were evaluated as response variables. In vitro release kinetics of the beads were investigated. Particle shape was mainly affected by all parameters except flow rate, while size distribution was predominantly governed by the alginate concentration, nozzle diameter, and frequency. Bead morphology strongly affected the release behavior, with smaller and more spherical beads showing faster release rates. The developed system successfully produced small-sized beads with high encapsulation efficiency (up to 60.7%). These findings demonstrate the potential of the proposed magnetic encapsulation system for the efficient encapsulation of gallic acid and other water-soluble phenolic compounds. Furthermore, its adaptability to multi- or interchangeable nozzle configurations makes it suitable for pilot- or industrial-scale production.
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    Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey
    (Elsevier, 2025) Ozmen, Duygu; Demircan, Huseyin; Yildirim, Rusen Metin; Waseem, Muhammad; Basdogan, Hakan; Toker, Omer Said; Osei Tutu, Crossby
    This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (w/w) and storage time (up to 12 days at 14 degrees C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The L* values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly (p < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % up arrow) as both the seed concentration and storage time increased from 0 %-15 % and 0-12 days, respectively. The highest G value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. L* values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0-12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.
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    Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification
    (Amer Chemical Soc, 2024) Demircan, Huseyin; Oral, Rasim A.; Toker, Omer S.; Palabiyik, Ibrahim
    In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 degrees C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower t(model) value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.
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    Parameters affecting calcium-alginate bead characteristics: Viscosity of hydrocolloids and water solubility of core material
    (Elsevier, 2023) Demircan, Huseyin; Oral, Rasim Alper
    In this study, calcium-alginate beads were produced and characterized by ionic gelation technique using three different copolymers (gum arabic (GA), kappa-carrageenan (CG), guar gum (GG)), and seven different phenolic compounds (tannic acid, chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, naringin, and hesperidin). The effect of the viscosity of copolymer and water solubility of the phenolic compound on the size, shape, swelling, encapsulation efficiency (EE), loading capacity (LC), and production yield (PY) of the beads were investigated. In addition, the impact of the core material concentration in the calcium chloride solution on the EE was determined. The bead sizes increased by 6.8, 11.4, and 35.3 %, respectively, with the use of GA, CG, and GG. The EE of the beads ranged from 28.36 to 89.30 % and increased with increasing copolymer viscosity and decreasing water solubility of the phenolic compound. When the core material concentration difference between the alginate and calcium chloride solutions was reduced to zero, the EE of the gallic acid bead increased from 32.95 % to 89.05 %. The results of this study show that copolymer viscosity, the water solubility of core material, and the core material concentration difference between alginate and calcium solutions should be considered in ionic gelation applications.