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Öğe Ammonia-responsive thermoplastic starch films incorporated with gallic acid-cobalt metal-organic frameworks (GA/Co-MOF) for real-time tracking of shrimp freshness(Elsevier, 2026) Yilmaz, Mustafa Tahsin; Parlak, Mahmut Ekrem; Uzuner, Kubra; Yildiz, Zehra Irem; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerDeveloping ammonia-responsive biopolymer-based smart films with strong mechanical properties and reliable visual freshness indicators is a significant research focus. Integrating cobalt-based metal-organic frameworks (CoMOF) into a polymer matrix is a contemporary method for manufacturing intelligent packaging materials, primarily due to their rapid responsiveness to ammonia. This study successfully synthesized an ammonia-sensitive Co-MOF by using gallic acid as the ligand (GA/Co-MOF) and integrated them into a thermoplastic starch (TPS) matrix, creating high-performance, multifunctional TPS-based intelligent active composite films (TPS/Co-MOF). FTIR analysis indicates that cobalt exhibits a strong affinity for the carboxy and hydroxy groups of gallic acid, leading to the formation of spherical aggregates, which have diameters of between 600 and 1000 nm, as visualized using SEM. A thorough analysis assessed the impact of GA/Co-MOF on the films' physicochemical, water barrier, and morphological properties, as well as their color, optical, UV-blocking, and material characteristics (thermal, crystallographic, molecular, and mechanical) and ammonia-responsive performances. The GA/Co-MOF nanofillers were uniformly dispersed in the TPS matrix, significantly enhancing tensile strength (from 4.35 to 5.29 MPa), elongation at break (from 122.97 to 153.7 %), puncture force (from 612.78 to 1069.96 g), puncture deformation (from 3.78 to 4.87 mm), water resistance, and UV-blocking abilities. Additionally, the films exhibited improved thermal stability, toughness, elasticity, and ammonia-sensitive discoloration properties. Notably, the TPS/Co-MOF films enabled effective real-time visual monitoring of shrimp freshness, with a faster color response time than existing nanocomposite films, making them promising for active and intelligent food packaging. These findings highlight the significant potential of TPS/Co-MOF films to meet the demands of safe packaging solutions with superior mechanical performance and freshness monitoring.Öğe Characterization of biodegradable bi-layer films from thermoplastic starch and poly-l-lactic acid(Wiley, 2024) Parlak, Mahmut Ekrem; Uzuner, Kubra; Ozdemir, Sebahat; Kirac Demirel, Fatma Tuba; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerThis study aimed to enhance the oxygen barrier properties of polylactic acid (PLA) film, a biodegradable packaging material with high oxygen permeability (OP). Bi-layer films were produced by coating thermoplastic starch (TPS) onto PLA films in various ratios while maintaining constant film thickness. The mechanical, optical, barrier, thermal, hydrophobicity, moisture sorption, and microstructural properties of the films were analyzed. Increasing the TPS ratio elevated moisture content (MC), water uptake, solubility, and opacity while enhancing UV barrier properties. TPS coating reduced tensile and burst strength but increased the burst deformation of the bi-layer films. Bi-layer film production resulted in a water vapor permeability increase of 59.26%-94.44% compared with neat PLA while decreasing OP by 2.52%-29.66%. The equilibrium moisture content (EMC) rose with higher TPS ratios, displaying type II isotherms. FTIR analysis indicated no chemical interactions between PLA and TPS. Increasing the TPS ratio decreased PLA crystallinity, supporting the mechanical and barrier properties of the bi-layer films. Neat and bi-layer films exhibited smooth, homogeneous surfaces, with a visible interface in the cross-section of the bi-layer films. In conclusion, TPS shows promise as an alternative to improve oxygen barrier properties in PLA films without adversely affecting other properties.Öğe Characterization of cakes produced with different legume aquafaba(Elsevier, 2025) Konal, Gozde; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Parlak, Mahmut Ekrem; Saricaoglu, Furkan TurkerThis study investigates the potential of aquafaba, derived from various legumes including white chickpeas, black chickpeas, white beans, and red beans, as an egg substitute in cake production. Aquafaba samples were analyzed for physicochemical properties and functional characteristics at different pH levels. The results revealed that the foam and emulsion properties of all aquafaba samples at pH 3 were superior to those obtained at other pH values. Specifically, at pH 3, foam capacity values were approximately 238.74 f 28.54%, 231.25 f 26.52%, 237.50 f 17.68%, and 112.50 f 17.68% for aquafaba derived from white chickpeas, black chickpeas, white beans, and red beans, respectively. Aquafaba derived from white chickpeas demonstrated the highest foam stability at pH 3 (92.43 f 0.61%), followed by black chickpeas (86.96 f 3.30%). Similarly, emulsion capacity at pH 3 was highest for aquafaba derived from white chickpeas (41.14 f 11.73%), followed by black chickpeas (65.33 f 26.28%), white beans (28.94 f 37.69%), and red beans (49.65 f 9.57%). Emulsion stability was measured as 100% for aquafaba derived from white chickpeas, black chickpeas, and white beans at pH 3, with slightly lower values observed for aquafaba from red beans. Furthermore, aquafaba derived from different legumes exhibited varying protein contents at pH 3, ranging from 17.75 f 0.05% to 19.20 f 0.09%. Cake production with aquafaba as an egg substitute was conducted at pH 3, with analyses including moisture, ash, protein, fat, color, texture, specific volume, weight loss, and sensory evaluation. Results indicate the potential of aquafaba as a versatile egg substitute in cake formulations, with promising foam and emulsion properties, protein content, and sensory attributes.Öğe Characterization of pomegranate peel extract loaded nanophytosomes and the enhancement of bio-accessibility and storage stability(Elsevier Sci Ltd, 2023) Dundar, Ayse Neslihan; Ozdemir, Sebahat; Uzuner, Kubra; Parlak, Mahmud Ekrem; Sahin, Oya Irmak; Dagdelen, Adnan Fatih; Saricaoglu, Furkan TurkerNano-phytosomes are lipid-based nano-carriers and rapidly growing technology for products containing phytochemicals. In this study, pomegranate peel extract (PPE) loaded nanophytosomes (NP) were prepared with phosphatidylcholine (PC) based on thin layer hydration method. The characterization of NP such as entrapment efficiency (EE), particle size, poly-dispersity index (PDI),.-potential and microstructural properties was studied and in vitro bioaccessibility and storage stability of bioactive properties were investigated. The highest EE was determined as 94.99 %, indicating a unique ability as nano-carrier. PPE-loaded NPs showed good characteristics, such as lower PDI values (<0.5), lower particle size (166.70-144.40 nm), and spherical shape of microstructure. All NP complexes showed significant bioaccessibility with TPC, CUPRAC, and ABTS values >50 % in the intestinal medium. The lowest TPC and color difference (.E) during 28 days of storage were found at 4.C, although all NP samples showed better stability at all storage temperatures up to 21 days.Öğe CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ(2025) Demircioğlu, Fatma; Dundar, Ayse Neslihan; Şahin-Cebeci, Oya Irmak; Saricaoglu, Furkan TurkerMikroalgler, protein, yağ asitleri, mineral, vitamin, fenolik ve antioksidan gibi besinsel bileşenleri sayesinde düşük besin değerine sahip glütensiz ekmek gibi yeni ve fonksiyonel ürünlerin geliştirilmesinde bir besin kaynağı olarak kullanılabilmektedir. Bu çalışmada, mısır ununa %1, 3, 6 ve 10 oranlarında Chlorella vulgaris ilave edilerek üretilen mısır ekmeklerinin (CME) fizikokimyasal, fonksiyonel ve duyusal özellikleri incelenmiştir. Chlorella ilavesi, protein, kül, yağ, su tutma kapasitesi ve antioksidan değerlerinde artışa, nem, hacim ve duyusal parametrelerde ise azalmaya neden olmuştur. Duyusal değerlendirmede kontrol ekmeği en yüksek puanları alırken, Chlorella’nın kendine has rengi, kokusu ve tadı tüketici kabul edilebilirliğini düşürmüştür. Besinsel olarak en zengin örnek olan CME-10, yüksek mineral ve protein içeriği ile toplam fenolik madde (ekstrakte edilebilir, hidrolize edilebilir) ve antioksidan kapasite (ABTS, CUPRAC ve DPPH) açısından kontrol örneğinden istatistiksel olarak önemli düzeyde yüksek belirlenmiştir.Öğe Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica(Wiley, 2023) Dundar, Ayse Neslihan; Sahin, Oya Irmak; Parlak, Mahmut Ekrem; Saricaoglu, Furkan TurkerThe aim of the study is to reveal the effect of different drying methods (hot-air drying [HAD] and freeze-drying [FD]) on flowers of Prunus domestica-white, pink, and red, methanolic extracts and their effects on polyphenolic compounds. Drying kinetics, phytochemical and antioxidant activity were investigated, and compared with each other and also with fresh samples. The modeling of the terms of Fick's diffusion equation were used to estimate the coefficients of diffusion. Drying kinetics from HAD and FD were analyzed mathematically, and obtained data was statistically analyzed to obtain best fit among all available models. The total phenolic content (TPC) of plum blossom extracts (PBEs) varied between 185.16 and 279.73 mg GAE per g dry weight sample. TPC levels increased in red and white PBE samples subjected to the FD process. However, in contrast, the TPC values of the pink PBE were in a decreasing trend with the drying process. CUPRAC levels were highest in the PBE of red flowers (1.04 mmol TE g(-1)). ABTS (65 mu mol TE g(-1)) and DPPH (47.50 mu mol TE g(-1)) levels were highest in PBE of pink flowers. ABTS values of only red-colored samples increased after HAD and FD, while antioxidant activity results decreased in all other samples. Compared to HAD, FD negatively affected quercetin and its derivative content, on the other hand positively affected the cyanidin contents. It can be concluded that different drying methods would be effective for different polyphenolic compounds depending on the pigment type of flowers. Practical applications Edible flowers have been used for their therapeutic purposes traditionally, and nowadays they gain a renewed interest as rich sources of bioactive compounds for both the food and culinary science. As a new tool for functional food development, the focus of edible flowers research is how to preserve the bioactive content. Drying is known to be the best way to avoid the perishability of edible flowers. The present work has been carried out for comparing two drying methods (HAD, FD) in terms of the bioactive changes and kinetic parameters. Our results showed that the quality attributes of Prunus flowers, rich in bioactive compounds and pigments, either preserve or enhance by FD. Mathematical modeling of drying affected by the pigment types, which is determined Jena&Das model for white flowers while Page model was the most appropriate to describe drying kinetics of red and pink flowers. It can be concluded that freeze drying can be effectively used in the dehydration of Prunus flowers and further studies can be promoted as a functional additive.Öğe Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk(2022) Erdoğan, Gaye İrem; Dundar, Ayse NeslihanChestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.Öğe Ekşi Hamurlardan İzole Edilen FODMAPs Azaltıcı Laktobasil Suşları Kullanılarak Fonksiyonel Ekmek Üretimi(2023) Dundar, Ayse Neslihan; Bağcı, Ufuk; Togay, Sıne Ozmen; Parlak, Mahmut Ekrem; Sökmen, Özenİrritabl bağırsak sendromu (İBS), en yaygın görülen gastrointestinal hastalıklardan biridir. Bu hastalıkların en önemli nedeni diyetle alınan fermente edilebilir laktoz, glikoz, fruktooligosakkaritler, galaktooligosakkaritler, sorbitol, mannitol gibi bileşenlerden oluşan oligosakkaritler, disakkaritler, monosakkaritler ve polioller (FODMAPs)?dir. Buğday, çavdar, arpa ve bunların ilavesi ile üretilen ekmeklerde bulunan başlıca FODMAPs karbonhidratları fruktanlardır. Ekşi hamur fermentasyonu, fruktan miktarını azaltarak İBS hastaları için uygun ekmek üretimine olanak sağlar. Bu çalışmada Marmara bölgesinde yaz ve kış mevsimleri olmak üzere 11 şehirden toplanan ticari maya karıştırılmamış toplam 66 ekşi hamur örneklerinden elde edilen FODMAPs azaltıcı laktobasil izolatları ile düşük FODMAPs içerikli fonksiyonel ekmek üretimi ve ekmeklerin fizikokimyasal, mikrobiyolojik, reolojik ve duyusal değerlendirmesi yapılmıştır. Hamurlarda yapılan FODMAPs analizi sonucunda ticari ekmek mayası ile üretilen kontrol örneği en yüksek değere sahip olup, ekşi hamur örnekleri ile arasındaki fark istatistiksel olarak önemli bulunmuştur. Düşük FODMAPs içerikli ekşi hamur örneklerinden izole edilen Bursa-1Y, Balıkesir-1Y-1, Edirne-1K-2 veTekirdağ-3K-2 izolatlarında FODMAPs degradasyon özelliği tespit edilmiş ancak izolatların ekstraselüler fruktanaz enzimini kodlayan fruA ve fosE genlerini taşımadığı görülmüştür. Elde edilen izolatların Lactiplantibacillus plantarum ve Lentilactobacillus parabuchneri olduğu tespit edilmiştir. Çalışma kapsamında FODMAPs azaltıcı laktobasil izolatları ile üretilen ekmek örnekleri incelendiğinde ise ticari ekmek mayası ile üretilen kontrol ekmeğinin fruktan miktarı 2200 ppm?dir. Bursa-1Y, Balıkesir-1Y-1, Edirne-1K-2 ve Tekirdağ-3K-2 laktobasil izolatı ile üretilen ekmeklerin sırasıyla fruktan miktarları 1490 ppm, 1640 ppm, 1930 ppm ve 1470 ppm düzeylerinde bulunmuştur. FODMAPs miktarı ticari ekmek mayası ile üretilen kontrol ekmeğinin 6066 ppm, Bursa-1Y, Balıkesir-1Y-1, Edirne-1K-2 ve Tekirdağ-3K-2 laktobasil izolatı ile üretilen ekmeklerin sırasıyla FODMAPs miktarı 4298 ppm, 6430 ppm, 5250 ppm ve 5507 ppm düzeylerinde bulunmuştur. Duyusal olarak tüm ekmeklerin beğenildiği tespit edilmiştir. Sonuç olarak, çalışma kapsamında değerlendirilen ve ekmek üretiminde kullanım uygunluğu karakterize edilen ekşi hamur kaynaklı laktobasil izolatları ile üretilen ekmeklerde FODMAPs miktarlarının kontrol ekmeğine göre önemli ölçüde azaldığı belirlenmiş ve bu izolatların kullanılmasıyla İBS hastalarının tüketimine uygun fonksiyonel ekmek üretiminin mümkün olabildiği görülmüştür.Öğe 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 AlperIn 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.Öğe Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched Boba Balls(Mdpi, 2022) Dundar, Ayse Neslihan; Uzuner, Kubra; Parlak, Mahmud Ekrem; Sahin, Oya Irmak; Saricaoglu, Furkan Turker; Simsek, SenayBoba balls or pearls have recently gained popularity for beverages or food toppings. Boba balls could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite Boba balls enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the Boba mix's viscoelasticity and decreased the Boba balls' hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the Boba balls, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and Boba balls showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of Boba balls without affecting sensory properties.Öğe Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels(Elsevier, 2023) Sahin, Oya Irmak; Uzuner, Kubra; Dundar, Ayse Neslihan; Parlak, Mahmud Ekrem; Gul, Latife Betul; Dagdelen, Adnan Fatih; Simsek, SenayFood gels have become attractive due to their biocompatibility, environment-friendly characteristics, and wide array of medical and food applications. One of the main design principles of a functional food matrix is the encapsulation, protection, and controlled release of nutraceuticals. The present study utilized two products having great interest recently, phycocyanin and honey, which were embedded in a gel-type delivery system composed of different concentrations of alginate (0.5, 1.0, 1.5, and 2.0 g/100 mL) and gelatin (7 g/100 mL). The phycocyanin-honey gel balls (PHB) were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and total phenolic content release kinetics. The increasing alginate concentration significantly increased (p<0.05) total phenolic content. Also, increasing alginate ratios caused sheet-like inner layers observed in scanning electron microscopy (SEM) images. In vitro digestibility of phenolic content derived from both honey and phycocyanin was significantly improved (p<0.05) and protected from the mouth and gastric medium by hydrogel structures of alginate and gelatin. PHB showed high release (>approximate to 85 %) and bio-accessibility (>approximate to 84 %) of phenolic content in the intestinal medium. Consequently, alginate could be successfully used at 1.5 g/100 mL concentration with gelatin to enhance the functionality and bio-accessibility of functional ingredients without affecting sensory properties.Öğe LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES(2023) Dundar, Ayse Neslihan; Şahin-Cebeci, Oya Irmak; Saricaoglu, Furkan TurkerMicroalgae are an enormous biomass used for fortification in foods that represent a promising source of protein. Enrichment of baked foods with microalgae is a challenge for its textural and structural impacts. In this study, dough rheology, physical, textural and sensorial properties of low-fat cookies with Chlorella vulgaris at various concentration (0.5, 1.5 and 3.0 %) were evaluated. Dry matter (93.20 to 94.89, %), protein (5.55 to 7.08, %), ash (0.47 to 0.55, %) and fat (12.35 to 13.37, %) contents of cookies were significantly increased with increasing microalgae concentration, whereas carbohydrate amount did not change significantly. The creep parameters, recovery behavior and viscoelasticity were increased with the addition of Chlorella biomass where results clearly showed more stiff dough structure. As the microalgae concentration increased, a significant color change (33.25, ?E) with high hardness (198.69 up to 330.86, N) and fracturability (88.66 up to 165.18, N) properties were observed.Öğe Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics(Elsevier, 2023) Sahin, Oya Irmak; Dundar, Ayse Neslihan; Uzuner, Kubra; Parlak, Mahmud Ekrem; Dagdelen, Adnan Fatih; Saricaoglu, Furkan TurkerIn recent years, there has been extensive research on valorization of food wastes and a growing interest in nano-liposomal systems for food applications. This paper discusses the case of phosphatidylcholine base-dnanophytosomes loaded with anthocyanins extracted from red onion (RNPs) to overcome the bio-stability during digestion. The characterization of lyophilized RNPs in terms of entrapment efficiency, particle size, poly-dispersity index (PDI), zeta-potential, morphological properties, in vitro bioaccessibility and release kinetics were investigated. Entrapment efficiency was determined as 78.63% with lowest particle size (177.73 nm) and PDI value (0.45) and non-dense spherical microstructure for RNP6 (red onion peel anthocyanin extract: soybean phosphatidylcholine at 1:6 ratio). Apart from the particle size, entrapment efficiency was determined higher than 75%, which indicates good entrapment. Additionally, from the cumulative release of RNPs concluded as a successful nano-structure with a two-fold increase in intestinal medium. However, poor Carr index and Hausner ratio suggest some limitations of the current nanoliposomes process which could be further improved. Red onion peel wastes, which are typically discarded, can serve as excellent sources of anthocyanins, and its preparation to nanophytosomes could be used as functional food ingredient or food supplements.Öğe Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films(Elsevier, 2025) Uzun, Sukran Asgin; Dagdelen, Adnan Fatih; Gumus, Omer Yunus; Dundar, Ayse Neslihan; Saricaoglu, Furkan TurkerThis study examined hydrophobic deep eutectic solvents (DESs) as plasticizers for poly (lactic acid) (PLA) films, comparing their performance to plasticizers like epoxidized soybean oil (ESBO) and di(2-ethylhexyl) phthalate (DEHP). DESs were produced by mixing DL-menthol (hydrogen bond acceptor, HBA) with pyruvic acid (Pyr) and levulinic acid (Lev) (hydrogen bond donors, HBD). The densities of DESs were similar to ESBO and DEHP and exhibited low viscosity and shear-thinning behavior. Chemical and thermal analysis revealed successful production of DESs, indicated by lower melting points and hydrogen bond interactions between HBA and HBD. PLA films plasticized with DESs showed varied properties depending on plasticizer concentration. M-Pyr plasticized films had the lowest water uptake and solubility at a 5 % concentration. DESs imparted a yellowish tint to PLA films, with M-Lev showing higher b* values. Light transmission decreased with increasing plasticizer concentration, enhancing UV barrier properties. Adding 20 % M-Pyr and M-Lev to DES plasticized films enhanced their tensile strength by 21.73-80.60 % while reducing elongation at break by 45.94 % and 39.10 %, respectively. DESs also influenced puncture force, deformation, and heat seal ability. Water vapor and oxygen permeabilities of DES-plasticized PLA films were reduced by 50 % and 38.35 % at 20 % plasticizer concentration. FT-IR analysis verified DESs' compatibility with PLA, indicating negligible shifts in characteristic peaks. DESs exhibited low volatility and migration with high antioxidant capacity, making them suitable plasticizers. Menthol-based hydrophobic DESs demonstrated effectiveness as plasticizers for PLA films, improving mechanical and barrier properties while ensuring stability and low volatility.Öğe Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin(Elsevier, 2022) Sahin, Oya Irmak; Dundar, Ayse Neslihan; Ozdemir, Sebahat; Uzuner, Kubra; Parlak, Mahmud Ekrem; Dagdelen, Adnan Fatih; Saricaoglu, Furkan TurkerNano-phytosomes (NP), lipid-based nano-carriers, were used to encapsulate the phycocyanin. Phycocyanin (Phy) is known for its important biological properties with low bioavailability and low stability. The aim of the study was to prepare phosphatidylcholine (PC) based Phy loaded NP to overcome the bioavailability and storage stability issues. The characterization of NP such as entrapment efficiency (EE), particle size, poly-dispersity index (PDI), zeta-potential and microstructural properties was conducted and in vitro bioaccessibility and storage stability of bioactive properties were investigated. The highest EE was determined as 81.92% however with a loading capacity (LC) of 58.12%. Phy-NPs showed good characteristics, such as low PDI values (<0.5), low particle size (106.13-134.10 nm), and non-dense spherical shape of microstructure. All NP complexes showed significant bioaccessibility with total phenolic content (TPC) values greater than 50% in intestinal tract. Unfortunately, PC based NP did not show a clear-cut pattern of TPC and color protection of Phy via increased PC content.Öğe Production and characterization of biodegradable bi-layer films from poly (lactic) acid and zein(Elsevier, 2023) Parlak, Mahmud Ekrem; Uzuner, Kubra; Kirac, Fatma Tuba; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerRecently, packaging industry has turned to biodegradable packaging, and poly(lactic acid) has become the most remarkable polymer. However, the high oxygen permeability of PLA films significantly limits their use. Therefore, this study, it was aimed to improve the oxygen barrier properties of PLA films without adversely affecting the mechanical and water vapor barrier properties. Biodegradable PLA-Zein bi-layer films were produced by changing PLA and zein thickness. Transparent and UV barrier bi-layer films were obtained. Mechanical properties of PLA films were improved by the production of bi-layer films. Water vapor permeability of bi-layer films increased whereas the permeance decreased with zein coating of PLA. Multi-criteria decision hierarchy was used to select the best bi-layer films based on mechanical, permeance, and opacity results. Oxygen barrier properties of PLA film significantly improved by zein coating, and hydrophobicity of PLA film was not affected by zein coating. The crystallization and melting temperatures of films decreased when compared to PLA films, supporting the mechanical results. Homogeneous, non-porous, and smooth film surface was obtained and zein layer was in good compatibility with PLA layer. These results suggest that zein coatings could be used to decrease oxygen permeability of PLA films without negatively affecting other properties.Öğe Quality properties and bioactive compounds of reduced-fat cookies with bee pollen(Elsevier, 2022) Sokmen, Ozen; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Cinar, AycanFunctional foods are among the new trends in gastronomy. In fact, this trend should actually be associated with the inclusion of functional foods in menus and the understanding of their importance in terms of culinary science and perspective. Bee pollen (BP) has been used as a dietary supplement and culinary ingredient for improving health since ancient times. The present study was aimed to evaluate BP in different proportions (5%, 10%, and 15%) in the production of reduced-fat cookies as a trendy product for food and culinary science. The physico-chemical properties, bioactive compounds (total phenolic content (TPC), antioxidant capacity (AC), bio-accessibility of TPC-AC, phenolic compounds, carotenoid content), and sensory evaluation of the cookies were analyzed. With the addition of BP moisture, ash, fat, protein content, spread ratio, a*, b* values of the cookies increased, while carbohydrate content, hardness, and L* values decreased. While the TPC of the fortified cookies ranged from 352.10403.34 mg/100g, the TPC of the control cookie was determined as 331.16 mg/100 g. The antioxidant capacity of cookies varies between 8.82-87.61 and 124.02-151.29 mu mole Trolox/g according to ABTS and DPPH method, respectively. According to the results, BP has positive effects on the quality criteria while improving the functional properties of cookies.Öğe The FODMAP-Reducing Potential of Sourdough-Derived Lactobacillus Strains From the Marmara Region of Turkey(Wiley, 2025) Sokmen, Ozen; Dundar, Ayse Neslihan; Bagci, Ufuk; Togay, Sine oezmen; Sahin, Oya Irmak; Saricaoglu, Furkan TurkerThis study investigates the microbial diversity and FODMAP content of sourdough samples from Turkey's Marmara Region, collected in summer and winter. The primary objective was to identify lactic acid bacteria (LAB) strains capable of reducing FODMAP levels, which are associated with digestive disorders such as irritable bowel syndrome (IBS). The research was conducted in stages; in the first stage, sourdough samples were collected in different seasons and their FODMAP and fructan values were analyzed. In the second stage of the study, LAB strains were isolated from the sourdoughs with the lowest FODMAP and fructan levels, and new sourdough samples were prepared. A comprehensive analytical approach was undertaken, including FODMAP and fructan levels, fermentation characteristics, isolate identification, and chemical analysis of the samples. Among the tested samples, Bal & imath;kesir-1Y-1 significantly reduced fructan content by 48%, while Tejirda & gbreve;-1 K-2 and Edirne 1 K-2 exhibited the highest FODMAP reduction rates of approximately 64%. Additionally, Edirne-1 K-2 showed the strongest acidification potential, with 3.76 +/- 0.01 pH and 1.20% +/- 0.08% total titratable acidity, comparable with the control group. Seasonal variations significantly influenced microbial activity, with summer isolates demonstrating an enhanced enzymatic efficiency in FODMAP metabolism. The results highlight the potential of sourdough fermentation using targeted LAB strains to produce low-FODMAP foods that maintain high sensory and nutritional quality. This study highlights the significance of optimizing fermentation processes through targeted microbial selection and controlled conditions to achieve desirable nutritional and sensory attributes with dietary sensitivities.Öğe The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage(Wiley, 2022) Dundar, Ayse Neslihan; Cinar, Aycan; Altuntas, Seda; Ulubayram, Neslihan; Taner, Gokce; Dagdelen, Adnan Fatih; Oral, Rasim AlperBACKGROUND Royal jelly (RJ) is a unique beehive product and has been recommended for human health since ancient times because of its antioxidant, antimicrobial, antiproliferative, neuroprotective, anti-lipidemic and anti-aging features. However, the biggest obstacle in the use of RJ is the need for cold storage and the instability of bioactive components over time. In the present study, 10-hydroxy-2-decenoic acid (10-HDA) content, as well as antioxidant [using 1,1-diphenyl-2-picrylhydrazy and 2,2 '-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) methods] and antimicrobial activity (five Gram-positive, five Gram-negative and three yeasts), were comparatively evaluated for three RJ forms, two of which can be stored at 24 +/- 1 degrees C during storage. RESULTS Microencapsulated royal jelly (MRJ) stored at room temperature succeeded in preserving its 10-HDA content, a major bioactive compound, during the 6 months, with respect to lyophilized royal jelly (LRJ) and fresh RJ stored at 4 degrees C. The initial 10-HDA contents of RJ, LRJ and MRJ were determined as 1.90%, 5.26% and 2.75%, respectively. Moreover, the total phenolic content, antioxidant capacity and antimicrobial activity mostly remained constant throughout the storage period (P >= 0.05). Gram-positive strains were generally more sensitive than Gram-negative strains. In the present study, the in vitro simulated digestion analysis showed that MRJ can tolerate the digestion process. CONCLUSION Overall, the encapsulation process was considered as one preservative technique for RJ. The microencapsulation of RJ as shown in the results of the present study are encouraging in terms of enabling the local beekeeping sector to achieve ease of production and increased product diversity. MRJ shows promise as a commercial product with a high export value for producers. (c) 2022 Society of Chemical Industry.
