Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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Subject: search.filters.subject.In vitro digestion

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  • Article
    Citation - Scopus: 13
    Modification of Pea Protein Isolates by High-Intensity Ultrasonication: Functional, Structural and Nutritional Properties
    (Elsevier Ltd, 2024) Ozkan,G.; Tataroglu,P.; Gulec,S.; Capanoglu,E.
    The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems. © 2024
  • Article
    Citation - WoS: 16
    Citation - Scopus: 22
    Phenolic Contents, Antioxidant Activities and Potential Bioaccessibilities of Industrial Pomegranate Nectar Processing Wastes
    (John Wiley and Sons Inc., 2016) Sürek, Ece; Nilufer Erdil, Dilara
    Antioxidant potential and bioaccessibility of co-products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7-43.0%) were found to be more stable than anthocyanins (0.6-2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.