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.PectinWoS Q: search.filters.wosQuartile.Q2

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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, Sukru
    This 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
    Citation - WoS: 11
    Citation - Scopus: 13
    Application of Pectin-Grape Seed Polyphenol Combination Restores Consistency and Emulsion Stability and Enhances Antioxidant Capacity of Reduced Oil Aquafaba Vegan Mayonnaise
    (Institution of Chemical Engineers, 2024) Büyük,M.; Ata,A.; Yemenicioğlu,A.
    The reduction of oil content causes dramatic loss of desired textural and rheological properties and emulsion stability of chickpea aquafaba vegan mayonnaise (AVM). This study aimed at restoring lost textural and rheological properties and boosting antioxidant capacity in reduced oil AVM by addition of citrus pectin (CP)-grape seed polyphenol extract (GSE) combination. The AVM formed by 60% sunflower oil (SFO) with 1% (w/w) CP-GSE combination (M60-CP-GSE) showed almost 14.0, 12.0, 13.0 and 2.6, 2.3, 1.2-fold greater firmness, consistency index and apparent viscosity than AVMs formed by 60% SFO (M60) or 60% SFO with 1% CP (M60-CP), respectively. The M60-CP-GSE did not show any phase separation by centrifugation while M60-CP and M60 showed limited and considerable phase separation by centrifugation, respectively. The D[4,3] particle sizes of emulsion droplets were 125, 14.7 and 54 nm for M60, M60-CP, and M60-CP-GSE, respectively. The fluorescence microscopic images showed that M60-CP-GSE contained the most densely packed emulsified oil droplets. The use of GSE gave brownish AVM color, but grape seed polyphenols boosted antioxidant activity of mayonnaise (54.72 µmol Trolox per ml). This work showed the good potential of CP-GSE combination to improve textural properties and antioxidant potential of reduced oil emulsion-based vegan foods. © 2024 Institution of Chemical Engineers (IChemE)