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    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, Senay
    Boba 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.
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    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, Senay
    Food 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.
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    Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
    (Elsevier, 2025) Gul, Osman; Akgun, Abdullah; Karaman, Safa; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Simsek, Senay
    Sesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques-hot air drying (OD), spray drying (SD), and freeze-drying (FD)-on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (-SH) groups, and surface hydrophobicity (H0), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 degrees C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), waterholding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 mu m) and high solubility (72.62 %). FD-PI showed the greatest -SH and H0 values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications.
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    Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties
    (Mdpi, 2025) Gul, Osman; Akgun, Abdullah; Maribao, Iannie P.; Parlak, Mahmut Ekrem; Saricaoglu, Furkan Turker; Simsek, Senay
    This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-delta-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G ' value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G ' value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications.
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    Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
    (Mdpi, 2023) Gul, Osman; Saricaoglu, Furkan Turker; Atalar, Ilyas; Gul, Latife Betul; Tornuk, Fatih; Simsek, Senay
    Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold-pressed sesame cake were evaluated. The SDS-PAGE demonstrated no significant changes in the molecular weight of proteins. Ultrasound treatments resulted in decreased particle size with a more uniform distribution, resulting in the exposure of hydrophobicity and free -SH groups and increased zeta potential. Although FTIR spectra of proteins were similar after ultrasonication, a partial increase in the intensity of the amide A band was observed. The ultrasound significantly (p < 0.05) affected the secondary structure of proteins. While optical micrographics revealed a dispersed structure with smaller particles after treatments, microstructural observations indicated more rough and irregular surfaces. Water solubility was improved to 80.73% in the sample subjected to 6 min of ultrasonication. Sesame protein solutions treated for 4 and 6 min exhibited viscoelastic structure (storage modulus (G') > loss modulus (G'')). In addition, the gelation temperature of proteins decreased to about 60-65 degrees C with increasing treatment time. Overall, ultrasound is a useful technique for the modification of sesame protein isolates.