Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 3Citation - Scopus: 3Vibrational Spectroscopy in Plant-Based Protein Research: Quantification and Structural Analysis(Elsevier Science London, 2025) Cavdaroglu, Elif; Cavdaroglu, Cagri; Ozen, BanuBackground: Plant-based proteins are gaining importance in food science, biotechnology, and human health as sustainable and nutrient-rich alternatives to animal-derived proteins. The rising demand for plant-based foods, driven by environmental concerns and dietary shifts, has intensified research into plant protein sources. Accurate determination of protein content and structure is essential for ensuring the nutritional quality, optimizing functionality, and maintaining product consistency. Traditional protein analysis methods, while effective, often require extensive sample preparation and time-consuming procedures. Vibrational spectroscopy, including Fourier-transform Infrared (FTIR), Near-Infrared (NIR), and Raman spectroscopy, offers a rapid, non-destructive, and efficient alternative for protein characterization in complex food matrices. Scope and approach: This review explores the application of vibrational spectroscopy in evaluating plant-based protein content and their secondary structure. It outlines the fundamental principles of FTIR, NIR, and Raman spectroscopy, emphasizing their advantages over conventional techniques. Key challenges, such as spectral overlap, water interference, and calibration requirements, are discussed alongside emerging solutions involving chemometric approaches, artificial intelligence, and hybrid analytical techniques. Key findings and conclusions: Vibrational spectroscopy provides precise protein quantification and structural analysis with minimal sample preparation. FTIR and Raman spectroscopy complement each other in protein conformation analysis, while NIR facilitates rapid bulk protein assessment. Advances in computational methods are enhancing spectral interpretation and accuracy. Integrating vibrational spectroscopy with complementary techniques can further improve protein characterization, supporting the development of high-quality, sustainable plant-based protein sources for food and biotechnology applications.Review Citation - WoS: 10Citation - Scopus: 12Trends in Authentication of Edible Oils Using Vibrational Spectroscopic Techniques(Royal Soc Chemistry, 2024) Ozen, Banu; Cavdaroglu, Cagri; Tokatli, FigenThe authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards. Some prevalent authenticity issues found in edible oils include blending expensive oils with cheaper substitutes or lower-grade oils, incorrect labeling regarding the oil's source or type, and falsely stating the oil's origin. Vibrational spectroscopy techniques, such as infrared (IR) and Raman spectroscopy, have emerged as effective tools for rapidly and non-destructively analyzing edible oils. This review paper offers a comprehensive overview of recent advancements in using vibrational spectroscopy for authenticating edible oils. The fundamental principles underlying vibrational spectroscopy are introduced and chemometric approaches that enhance the accuracy and reliability of edible oil authentication are summarized. Recent research trends highlighted in the review include authenticating newly introduced oils, identifying oils based on their specific origins, adopting handheld/portable spectrometers and hyperspectral imaging, and integrating modern data handling techniques into the use of vibrational spectroscopic techniques for edible oil authentication. Overall, this review provides insights into the current state-of-the-art techniques and prospects for utilizing vibrational spectroscopy in the authentication of edible oils, thereby facilitating quality control and consumer protection in the food industry. The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards.