Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Antidiabetic and Anticancer Properties of Sun-Dried Fig (Ficus Carica) Stalk Pectin: Effects on Intestinal Glucose Absorption and Colon Cancer Cell Growth(Elsevier, 2025) Baser, Filiz; Cavdaroglu, Elif; Yemenicioglu, Ahmet; Gulec, SukruThis study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (similar to 22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including in vivo and clinical trials, is necessary to validate the observed health benefits of FSP.Article Harnessing Pulse Proteins as Soy Protein Substitutes in Spreadable Cheese Analogues: Exploring Correlations Among Protein Techno-Functionality, and Cheese Textural, Rheological and Sensory Properties(Elsevier Sci Ltd, 2026) Cavdaroglu, Elif; Topcuoglu, Meryem; Acar, Eda; Polat, Nil Yaren; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, AhmetThis study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H2O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at >= LGC than SPI and FBP. Pre-gels of PBP and CPP at <= LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G ') and viscous (G '') moduli were obtained for MBPC (G' = 4353 and G"= 1277) and PBPC (G' = 377 Pa and G"= 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r =- 0.918), work to shear for spreadability (r =- 0.910), and stickiness (r =- 0.894). Tan delta (G"/G ') of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.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.