WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7150

Browse

Filters

20252

Settings

Author: search.filters.author.Yemenicioglu, AhmetPublisher: search.filters.publisher.Elsevier

Search Results

Now showing 1 - 2 of 2
  • 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 Engineering
    This 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 Engineering
    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.