Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Comparative Optimization of Hot Water and Citric Acid Extraction Methods for Sericin Recovery From Silk Cocoons: In Vitro Antioxidant and Antidiabetic Activities(Springer, 2026) Sincar, Bahar; Ozdemir, Feyza; Bicakci, Beyza Tutku; Erdem, Cansu; Yalcin, Dilek; Alamri, Abdulhakeem S.; Bayraktar, OguzSilk sericin, a hydrophilic protein derived from Bombyx mori cocoons, has attracted increasing interest due to its antioxidant, moisturizing, and enzyme-inhibitory properties. Efficient extraction is essential to preserve its biofunctional potential. In this study, sericin was extracted using hot water and 1.25% (w/v) citric acid using autoclave-based heating to achieve pressurized conditions above 100 degrees C. A Box-Behnken Response Surface Methodology (RSM) was applied to systematically evaluate the effects of extraction parameters (temperature and time) and to optimize five key response variables: yield, purity, molecular weight and polydispersity index (PDI), total antioxidant capacity (ABTS), and alpha-glucosidase inhibition activity. The results revealed that higher temperatures (125 degrees C) produced the maximum sericin yield, while moderate conditions (115 degrees C for 45 min) ensured better preservation of antioxidant and antidiabetic activities. Hot acid extraction resulted in significantly enhanced purity and enzymatic inhibition compared to hot water extraction. Sericin fractions above 7 kDa exhibited the strongest bioactivity, as reflected by lower IC50 values in both ABTS and alpha-glucosidase inhibition assays. The optimized hot water citric acid-based method yielded 24.00% sericin with 100.00% purity and an IC50 of 0.67 mg/mL for alpha-glucosidase inhibition. This study compares hot water and hot acid autoclave extractions using Box-Behnken design and evaluates their effects on sericin yield, purity, and bioactivities. Citric acid-based extraction produced higher purity and stronger alpha-glucosidase inhibition, while hot water extraction preserved antioxidant potential more effectively. These findings support the use of citric acid as an eco-friendly and scalable extraction agent and highlight the potential of sericin in biomedical and nutraceutical applications.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, AhmetThis 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.