Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 1Citation - Scopus: 1In Vitro Assessment of Food-Derived Bioaccessibility and Bioavailability in Bicameral Cell Culture System(Türk Biyokimya Derneği, 2020) Özel Taşcı, Cansu; Pilatin, Gözde; Edeer, Özgür; Güleç, ŞükrüBackground: Functional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches. Objective: We aimed to use the bicameral cell culture system combined with the in vitro digestion to evaluate glucose bioavailability. Materials and methods: Cake, almond paste, and pudding were modified by adding fiber and replacing sugar with sweeteners and polyols. Digestion process was modeled in test tubes. Rat enterocyte cells (IEC-6) were grown in a bicameral cell culture system to mimic the physiological characteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured by glucose oxidase assay. Results and discussion: The glucose bioaccessibilities of modified foods were significantly lower (cake: 2.6 fold, almond paste: 9.2 fold, pudding 2.8 fold) than the controls. Cellular glucose effluxes also decreased in the modified cake, almond paste, and pudding by 2.2, 4, and 2 fold respectively compared to their controls. Conclusion: Our results suggest that combining in vitro enzymatic digestion with cell culture studies can be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional food development.Article Effect of Storage Temperature and Packaging Material on the Shelf-Life of Newly-Developed No-Added Sugar Almond Paste(Consulting and Training Center - KEY, 2018) Konuk Takma, Dilara; Korel, Figen; Avcı, Başak; Edeer, ÖzgürAlmond paste is a traditional dessert made from sweet almonds which are rich in: omega-6 fatty acids, sugar, and water. Development of no added sugar, low calorie, protein and high fiber source almond paste can be preferred by diabetics and calorie conscious people as a healthy snack. The objectives of this study were to determine the best formulation of no added sugar almond paste by sensory evaluation and investigate the effect of storage temperature and packaging material on shelf-life of newly-developed almond paste. Three different formulated almond pastes were provided by Egepak Company and sensory analysis was performed by using 5-point hedonic scale and ranking tests. Sensory properties including: appearance, taste, sweetness, texture, overall acceptability and ranking were evaluated statistically by using ANOVA. Almond pastes were stored both in small glass jars (GJ) and polyethylene packaging bags (PPB) at 4°C and 21°C. During 56 days of storage, total aerobic mesophil-ic bacteria (TAMB), yeast-mold and coliform counts were determined using: 3M PetrifilmTM aerobic count plates, potato dextrose agar (PDA) and violet red bile agar (VRBA) incubated at 35°C/48h, 25°C/5days and 35°C/24h, respectively. The most desired formulation was determined based on the highest sensory scores: 4.2, 4.2, 3.8, 4.0 for appearance, taste, sweetness, texture, respectively. Microbial counts on TAMB ranged from 3.30 to 3.66 log cfu/g at the end of storage with the most pronounced effect being achieved by PPB at 4°C. No fungal growth was observed during storage on almond paste stored in GJ at 4°C and 21°C. Significant increase occurred in coliform counts at 4°C and 21°C and no advantage was found in samples stored in GJ compared to that in PPB. The combination of 4°C storage temperature and GJ and PPB packaging materials provided the best shelf-life for newly-developed no-added sugar almond paste. © 2019, Consulting and Training Center - KEY. All rights reserved.