Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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  • Article
    Effects of Cultivation Temperature on Protein Production of Selected Spirulina Strains Under Photobioreactor Conditions
    (Elsevier, 2026) Binkanat, Tahir Burak; Ozkan, Altan
    Spirulina is cultivated industrially for food supplement applications due to its high protein content and protein quality. This study assessed the influence of cultivation temperature on the productivity of widely accessible, protein-rich Spirulina strains under standardized bubble column photobioreactor conditions, with the goal of identifying strains with consistently high nutritional value across varying temperatures and culture age for outdoor applications. Five strains were first screened for protein content at 30 degrees C, and three with protein contents >60 % dry biomass were selected for cultivation at 25 degrees C, 35 degrees C, and 40 degrees C. Protein content was measured daily to determine variations, and protein quality was assessed at log and stationary growth phases. The metal content was analyzed to assess the toxic heavy metal bioaccumulation potential. At the optimum temperature of 35 degrees C, the strains had similar biomass productivities. However, the protein contents were highly temperature and strain-specific. Based on the strain, under identical process conditions, a relatively stable protein content of around 65 % or a content variation from 30 to 70 % was observed through the cultivation. Growth at 25 degrees C lowered the biomass productivity without affecting the protein contents, and growth at 40 degrees C lowered both parameters. S. platensis UTEX 2340 had consistently the highest protein quality, reflected by its higher cumulative essential amino acid contents and essential amino acid index scores. However, at 35 degrees C, the strain also had a mercury content exceeding the safety limits set for food supplements. These findings demonstrate the importance of strain selection and cultivation temperature in maintaining the nutritional value of Spirulina-based products.
  • Article
    The Role and Potential Sources of Sustainable Plant-Based Foods: a Look to the Future
    (Sidas Medya A.S., 2025) Çakıtlı, G.; Nurko, E.
    The food industry, influenced by environmental issues such as global warming and climate change, is undergoing significant changes towards establishing a sustainable food system. This system prioritizes reducing the adverse impacts on our natural resources while ensuring sufficient and nutritious foods. Despite animal sources being rich in nutrients, consumer concerns regarding sustainability are increasing the search for alternative sources. With growing consumer interest in sustainable and healthy choices, there is an increasing demand for plant-based food sources. Plant-based protein sources generally include seeds, legumes, nuts, and oilseeds. Plant-based proteins are not only consumed as a food but also valued for their potential for various techno-functional properties in the food industry. Plant-based foods are both good sources for proteins and high in fiber, vitamins, and minerals. This study focuses upon the impact of a developing world and increasing population on plant-based foods, their nutritional value, and potential applications. © 2025 Sidas Medya A.S.. All rights reserved.
  • Article
    Citation - WoS: 2
    Citation - Scopus: 2
    Utilization of Black Cumin (nigella Sativa L.) Cake Proteins as a Sustainable Food Ingredient: a Comparative Study With Commercial Proteins for Antioxidant, Techno-Functional and Vegan Cheese Properties
    (Elsevier Sci Ltd, 2025) Cavdaroglu, Elif; Kayi, Hilal; Budak, Yaren Buse; Berk, Berkay; Yemenicioglu, Ahmet
    This study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 mu mol Trolox/g; ORAC: 211 mu mol Trolox/g; iron chelation capacity: 35.5 mu mol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (>= 1%), but BPC showed the highest EC and ES at low protein concentrations (<= 0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.