Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Buyuk, MirayPublication Index: search.filters.publicationIndex.WoS

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  • Article
    Techno-Functional and Antioxidant Properties of Chickpea Proteins Interacted with Green Tea Phenolics-Exploring Benefits for Gel and Emulsion-Based Vegan Foods
    (Elsevier, 2025) Kavur, Pelin Baris; Sahin, Damla Oyku; Cavdaro Glu, Elif; Buyuk, Miray; Cakitli, Gamze; Hamzaoglu, Fatmagul; Yemenicioglu, Ahmet
    This study aimed at exploiting protein-polyphenol interactions to enhance techno-functional and antioxidant properties of chickpea proteins. For this purpose, prior to protein extraction, chickpeas were rehydrated in green tea infusion (GTI). Extracted chickpea proteins (CPCGTI) contained free (90.7 mu g/g) and bound (32.0 mu g/g) green tea phenolics (e.g., gallic acid, catechin, epigallocatechin 3-gallate, epicatechin 3-gallate). A close association between chickpea protein and green tea polyphenols was determined considering pH-solubility profile of CPCGTI. CPCGTI showed superior antioxidant potential (6.5-fold), water/oil absorption capacity (1.4-1.5-fold), and gel firmness than control chickpea protein (CPCC). Edible films of CPCGTI also showed 2.4-fold higher antioxidant capacity than those of CPCC. CPCGTI and CPCC showed similar SDS-PAGE patterns, but different alpha-helix and beta-sheet contents evaluated by FTIR. CPCGTI gave thick, creamy and stable mayonnaise while CPCC failed to form mayonnaise. The coconut milk pudding with CPCGTI showed better gelation than that with CPCC. However, foods with CPCGTI had a darker color than those with CPCC. CPCGTI is a novel, highly functional ingredient for manufacturing plant-based food and edible packaging.
  • Article
    Citation - WoS: 5
    Citation - Scopus: 5
    Stabilisation of Extra Virgin Olive Oil-In Emulsions Prepared by Citrus Pectin Using Green Tea and Grape Seed Phenolic Extracts and Catechin
    (Wiley, 2024) Buyuk, Miray; Yemenicioglu, Ahmet
    This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil-in-water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)-catechin (CAT). Olive oil-in-water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at >= 0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6- and 1.9-fold) while GTE increased the emulsion droplet size (1.5-fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion-based functional foods.