Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Valorizing Sugar Industry Byproduct Through Microalga for Pigment Production(Springer, 2025) Engin, Iskin; Uzuner, SibelCurrently, consumers are seeking ways to obtain natural food colorants, and food supplements. Microalgal food colorants and supplements have become established in the food industry due to their ability to generate substantial biomass rich in polysaccharides, pigments, lipids, vitamins, and other bioactive compounds. However, the high costs associated with microalgal cultivation have gained interest in more economical alternatives. This study investigated the potential of using vinasse, a byproduct of the sugar industry, as a nutrient source to produce biomass, chlorophyll, and carotenoids with Parachlorella kessleri SAG211-11 h. The effects of culture conditions (vinasse concentration, light intensity and light/dark cycle) on chlorophyll a (Chl a), chlorophyll b (Chl b), and carotenoid content were investigated using Response Surface Methodology. The results showed that light intensity and light/dark cycle had a significant effect, especially on Chl a content (p < 0.05). Light intensity also showed a significant effect on Chl b and carotenoid content (p < 0.05). Response optimization was conducted under conditions of 5% vinasse concentration, 110 mu mol photons m(-2)s(-1), and 16:8 light dark cycle, yielding a Chl a content of 10.89 +/- 0.14 mg/L, Chl b content of 7.25 +/- 1.12 and carotenoid content of 2.79 +/- 0.94 mg/L. These results revealed that the chlorophyll content of P. kessleri cells can be enhanced under mixotrophic conditions by changing cultivation conditions with the usage of vinasse-based medium. Meanwhile, this research highlights vinasse as a sustainable carbon source for the cultivation of P. kessleri SAG211-11 h cells for chlorophyll and carotenoid production.Article Citation - WoS: 1Citation - Scopus: 1Enhancing the Sustainable Protein Extraction Process From Black Cumin Seed Cake Press for Eco-Friendly Protein Supplements(Springer Science and Business Media Deutschland GmbH, 2025) Ammas, B.; Uzuner, Sibel; Uzuner, S.Finding new protein sources is essential to meet the global population’s needs. Nigella sativa (black cumin) seeds and the residual cake left after oil cold pressing contain valuable nutritional compounds, including proteins, phenolics, essential amino acids, and various bioactive compounds. In the literature, the structural characteristics and functional properties of proteins from black cumin seeds have been extensively studied. However, there are limited reports on the use of emerging extraction technologies for extracting soluble proteins from black cumin seed cake press (BCSCP). Therefore, two distinct extraction techniques—microwave (MW) and ultrasonication (US)—were assessed for their effectiveness in extracting soluble proteins from BCSCP. The aim of this study was to investigate the effects of various operational conditions on protein extraction yield and functional properties of proteins extracted from BCSCP. The maximum protein yield (27.04%) was achieved using a 10% solid/liquid ratio (SLR) at 33 °C for a 30-min extraction time with the US extraction technique. After ultrafiltration, the protein yield increased to 33.83%, showcasing the predominance of sarcosine (17.18 g/100 g), glutamine (11.63 g/100 g), and proline (33.46 g/100 g) amino acids. The water-holding capacity (WHC), oil-holding capacity (OHC), foam capacity (FC), and foam stability (FS) of the BCSCP isolate were found to be 5.4 ± 0.3 g/g, 9.4 ± 0.0 g/g, 43.6 ± 6.4%, and 39.0 ± 4.7%, respectively. The study revealed that US is a suitable extraction process for obtaining soluble proteins from BCSCP with favorable functional properties. Further studies are needed to evaluate the bioavailability and health impacts of bioactive peptides in order to develop food applications. © The Author(s) 2024.Article Citation - WoS: 2Citation - Scopus: 2Enhanced Reducing Sugar Production and Extraction for Chlorella Vulgaris in Mixotrophic Cultivation Using High Hydrostatic Pressure Processing and Ultrasound(Taylor & Francis, 2023) Uzuner, Sibel; Kurhan, Şebnem; Akdemir Evrendilek, GülsünAlthough extraction of polysaccharides to convert reducing sugars (RS) from microalgae by acid or alkali pretreatments and enzymatic hydrolysis has been extensively studied, few reports exploring the use of high hydrostatic pressure processing (HHP) and ultrasonication (US) as emerging technologies for the extraction of sugars from microalgae biomass exist. Thus, the present study was conducted to determine the effects of mixotrophic growth and stress conditions (NaNO3 and CO2 concentration and light intensity) on RS and protein accumulation in the unicellular green alga Chlorella vulgaris in addition to optimization of the effectiveness of the sequential applications of HHP and US with dilute acid as well as simultaneous enzymatic saccharification on the production of RS from microalga cells. High light intensity, high CO2 concentration and limited nitrogen concentration promoted RS production. The maximum protein content (0.0683 mg g(-1)) was achieved at 0.3 g l(-1) NaNO3 concentration, 7000 mu mol photons m(-2) s(-1) and 6 l min(-1) CO2 concentration. The highest RS content of C. vulgaris after 48 h enzymatic saccharification (583.86 +/- 13.23 mg g(-1)) was obtained at 1% (w/w) acid concentration and 80% amplitude for 30 min with 79.4% RS yield. Combined US-assisted dilute acid pretreatment and enzymatic hydrolysis were also found to be more effective than HHP assisted dilute acid pretreatment and enzymatic saccharification. Therefore, microalgal biomass can be considered a suitable renewable feedstock used in fermentation. Highlights center dot The cultivation period of Chlorella vulgaris was reduced from 25 days to 14 days using mixotrophic growing conditions.center dot Mixotrophic conditions enhanced reducing sugar productivity.center dot Novel extraction techniques enhanced the extraction of reducing sugar from microalgae.Review Citation - WoS: 7Citation - Scopus: 7Ultrasonication Effects on Quality of Tea-Based Beverages(MDPI, 2023) Uzuner, SibelTea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.