Master Degree / Yüksek Lisans Tezleri
Permanent URI for this collectionhttps://hdl.handle.net/11147/3008
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Master Thesis Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption(Izmir Institute of Technology, 2022) Başer, Filiz; Güleç, Şükrü; Yemenicioğlu, AhmetHigher intake of dietary fiber is correlated with reduced obesity-related disorders such as cardiovascular diseases and diabetes, improved gut health, and protection against colorectal cancer. Pectin comes from plant cell walls and is mainly composed of galacturonic acid units branched with neutral sugars that provide bioactive and functional properties. Pectin has long been appreciated in the food industry due to its viscous structure and gelling properties. Dietary pectin as a soluble fiber is linked with cancer and metabolic health. Anti-cancer activity of pectin is promising in multiple types of cancer in humans and animals by inducing cellular apoptosis and inhibiting tumor metastasis. Soluble dietary pectin regulates blood glucose levels, sparking interest in diabetes prevention and treatment. Fig stalk waste was used as an unconventional pectin source in the present study, providing a promising green option. The health benefit of fig stalk waste pectin (FSWP) was investigated in terms of colon cancer cell growth and intestinal glucose absorption. The inhibitory effects of FSWP on colon cancer Caco-2 cells were further confirmed with cell cycle analysis and apoptotic cell death. Intestinal glucose absorption was modeled with Caco-2 enterocyte uptake and transport systems. FSWP inhibited 2-deoxyglucose uptake into Caco-2 cells and reduced glucose absorption as a food ingredient in the intestinal transport system. Taken together, FSWP has promising bioactivity against colon cancer and could be used as a functional food additive due to its inhibitory effect on intestinal glucose absorption.Master Thesis Development of Novel Pet Food Involving Drying Step(Izmir Institute of Technology, 2022) Alyamaç, Ayşegül; Güleç, ŞükrüMost of the pet parents prefer dry petfood since it is easy to portion, has longer open-shelf life and doesn`t have an unappealing smell compared to wet petfood. However, wet petfood more closely resembles the fresh meat that pets crave. It helps maintaining hydration and digestion since it includes a high water content. In the petfood industry, it is an open new area to produce dry petfood that can be easily rehydrated and turned into a wet product to provide the benefits of both dry and wet petfood. Considering current food products in the market, a pasta production line can be shown as a good example of manufacturing such products. It consists of dry powder and wet material. Having this analogy in mind, a novel textured wet petfood development was investigated. A Microwave vacuum dryer is used as a novel drying technology in petfood industry. In laboratory trials, die plates of different sizes were tested and the effect of surface area on rehydration was investigated. In pilot plant trials, different raw materials were tested and their effect on the process and on the rehydration time were evaluated. Results showed that the increase in the surface area had a significant effect on the rehydration time. Also, it was observed that the use of blood plasma powder affected the formulation positively and the rehydration negatively. The products made by using poultry meal which were cooled twice after cooking, showed the highest efficiency by causing the least formation of fines during cutting.