WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Techno-Functional and Antioxidant Properties of Chickpea Proteins Interacted with Green Tea Phenolics-Exploring Benefits for Gel and Emulsion-Based Vegan Foods(Elsevier, 2025) Yemenicioğlu, Ahmet; Sahin, Damla Oyku; Cavdaro Glu, Elif; Buyuk, Miray; Cakitli, Gamze; Hamzaoglu, Fatmagul; Yemenicioglu, Ahmet; 01. Izmir Institute of Technology; 03. Faculty of Engineering; 03.08. Department of Food EngineeringThis study aimed at exploiting protein-polyphenol interactions to enhance techno-functional and antioxidant properties of chickpea proteins. For this purpose, prior to protein extraction, chickpeas were rehydrated in green tea infusion (GTI). Extracted chickpea proteins (CPCGTI) contained free (90.7 mu g/g) and bound (32.0 mu g/g) green tea phenolics (e.g., gallic acid, catechin, epigallocatechin 3-gallate, epicatechin 3-gallate). A close association between chickpea protein and green tea polyphenols was determined considering pH-solubility profile of CPCGTI. CPCGTI showed superior antioxidant potential (6.5-fold), water/oil absorption capacity (1.4-1.5-fold), and gel firmness than control chickpea protein (CPCC). Edible films of CPCGTI also showed 2.4-fold higher antioxidant capacity than those of CPCC. CPCGTI and CPCC showed similar SDS-PAGE patterns, but different alpha-helix and beta-sheet contents evaluated by FTIR. CPCGTI gave thick, creamy and stable mayonnaise while CPCC failed to form mayonnaise. The coconut milk pudding with CPCGTI showed better gelation than that with CPCC. However, foods with CPCGTI had a darker color than those with CPCC. CPCGTI is a novel, highly functional ingredient for manufacturing plant-based food and edible packaging.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) Başer, Filiz; Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Güleç, Şükrü; 01. Izmir Institute of Technology; 03. Faculty of Engineering; 03.08. Department of Food EngineeringThis 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) Berk, Berkay; Yemenicioğlu, Ahmet; Çavdaroğlu, Çağrı; Çavdaroğlu, Elif; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis 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: 5Citation - Scopus: 5Stabilisation of Extra Virgin Olive Oil-In Emulsions Prepared by Citrus Pectin Using Green Tea and Grape Seed Phenolic Extracts and Catechin(Wiley, 2024) Buyuk, Miray; Yemenicioğlu, Ahmet; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil-in-water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)-catechin (CAT). Olive oil-in-water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at >= 0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6- and 1.9-fold) while GTE increased the emulsion droplet size (1.5-fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion-based functional foods.Conference Object Effects of Nisin and Lysozyme on Staphylococcus Aureus Strains Isolated From Raw Milk and Cheese Samples(Elsevier Ltd., 2012) Sudagidan, Mert; Yemenicioğlu, Ahmet; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]