Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Language: search.filters.language.enPublisher: search.filters.publisher.Royal Society of Chemistry

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  • Article
    Citation - WoS: 20
    Citation - Scopus: 20
    The Development of Lentil Derived Protein-Iron Complexes and Their Effects on Iron Deficiency Anemia in Vitro
    (Royal Society of Chemistry, 2020) Evcan, Ezgi; Evcan, Ezgi; Güleç, Şükrü; Güleç, Şükrü; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Iron deficiency anemia (IDA) is the most common nutrient-dependent health problem in the world and could be reversed by commercially available iron supplementation. The form of iron supplement is important due to its toxicity on the gastrointestinal system (GI), so the development of new dietary strategies might be important for the prevention of IDA. It has been shown that plant-based proteins bind to iron and might decrease the free form of iron before absorption and increase iron bioavailability. Thus, we aimed to form lentil derived protein-iron complexes and to test the functional properties of hydrolysed protein-iron complexes in anemic Caco-2 cell line. Our main findings were that (i) lentil derived proteins had the capacity to chelate iron minerals and (ii) hydrolysed protein-iron complexes significantly reduced the mRNA levels of iron regulated divalent metal transporter-1 (DMT1), transferrin receptor (TFR), and ankyrin repeat domain 37 (ANKRD37) marker genes that were induced by iron deficiency anemia. The current findings suggest that hydrolysed protein-iron complexes might have functional properties in iron deficiency anemia in vitro. Further in vivo studies are necessary to show lentil derived proteins and iron might be used as supplements or food additives to reduce the risk of iron deficiency anemia.
  • Article
    Citation - WoS: 20
    Citation - Scopus: 21
    Geographical Differentiation of a Monovarietal Olive Oil Using Various Chemical Parameters and Mid-Infrared Spectroscopy
    (Royal Society of Chemistry, 2016) Uncu, Oğuz; Özen, Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of Engineering
    Increased demand for monovarietal olive oils from local olive varieties with unique characteristics as well as regulations such as 'Protected Designation of Origin' makes it necessary to identify methods for geographical classification of this product. Geographical differentiation of olive oils from a local olive variety from nine distinct locations of a peninsula in the west part of Turkey is investigated by using mid-infrared spectroscopic data and several chemical parameters (total phenol content, fatty acid and phenol profile, total carotene and chlorophyll content and oxidative stability). The best differentiation with respect to geographical origin was obtained with partial least square-discriminant analysis (PLS-DA) of a combination of various chemical parameters. The fatty acid profile also provided good separation of geographic locations and was slightly better than mid-infrared analysis. The best separation was achieved with respect to palmitic, oleic and linoleic acid contents of olive oils. However, mid-infrared spectroscopy with the advantages of being environmentally friendly, cost effective and a fast method could also be used to differentiate monovarietal olive oils with respect to their growing locations by factors such as micro-climates, proximity of regions and position to the sea.