Food Engineering / Gıda Mühendisliği
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Review Citation - WoS: 41Citation - Scopus: 43Electrochemical Sensors in the Food Sector: a Review(American Chemical Society, 2024) Ghaani, Masoud; Azimzadeh, Mostafa; Büyüktaş, Duygu; Carullo, Daniele; Farris, StefanoIn a world that is becoming increasingly concerned with health, safety, and the sustainability of food supply chains, the control and assurance of food quality have become of utmost importance. This review examines the application and potential of electrochemical sensors in the dynamic field of food science to meet these expanding demands. The article introduces electrochemical sensors and describes their operational mechanics and the components contributing to their function. A summary of the most prevalent electrochemical methods outlines the diverse food analysis techniques available. The review shifts to discussing the food science applications of these sensors, highlighting their crucial role in detecting compounds in food samples like meat, fish, juice, and milk for contemporary quality control. This paper showcases electrochemical sensors' utility in food analysis, underscoring their significance as powerful, efficient tools for maintaining food safety and how they could transform our approach to global food quality control and assurance.Article Citation - WoS: 10Citation - Scopus: 10An Efficient Method of Improving Essential Oil Retention and Sustained Release of Chitosan Films: Ultrasound-Assisted Preparation of Chitosan Composites With Surface Active Chickpea Proteins(Elsevier, 2024) Barış Kavur, Pelin; Yemenicioğlu, AhmetThis work aimed at preparing chitosan (CHI) composites with surface active chickpea protein (CP) showing better eugenol (EUG) retention and sustained release capacity than pristine CHI films. For this purpose, ionic complexation of CHI with CP (CHI:CP ratio = 2:1, w/w) in the presence of EUG at pH 5.0 was achieved using mechanical homogenization alone (HM) or in combination with ultrasonic homogenization (HM-HUS). The HM-HUS treatment provided better solubility of CP (4.4-fold), increased emulsified EUG in film-forming solutions, and denser films than HM treatment. The composite films obtained using HM-HUS (FLMCHI-CP-EUG/HM-HUS) retained 1.2–1.4-fold higher EUG after drying, and showed almost 2-fold slower EUG release in air at room temperature than composite films prepared by HM, and control CHI films prepared by HM (FLMCHI-EUG/HM) or HM-HUS (FLMCHI-EUG/HM-HUS). The FLMCHI-CP-EUG/HM-HUS films also showed better moisture barrier and mechanical properties than other films. The developed films were proved in a challenging coating application with onions. Escherichia coli and Listeria innocua counts of inoculated and FLMCHI-CP-EUG/HM-HUS (average coating thickness = 4.5 ± 1.3 μm) coated onions were significantly lower than those of uncoated (2.8 and 3.8 log) and FLMCHI/HM-HUS (1.4 and 1.3 log) coated onions after 5-days at room temperature. FLMCHI-CP-EUG/HM-HUS coating also reduced percentage of sprouted onions from 30 to 10% during storage. EUG odor of coated onions could not have been detected by 80% of panelists after 4 weeks. Compositing with CP boosts the performance of essential oil loaded CHI films by enabling use of film matrix as an encapsulant. © 2024 Elsevier LtdArticle Citation - WoS: 10Citation - Scopus: 11Enzymatic Hydrolysis of Organosolv-Pretreated Corncob and Succinic Acid Production by Actinobacillus Succinogenes(Elsevier, 2024) Buyukoztekin, Gulperi Karanfil; Buyukkileci, Ali OguzIn this study, the conversion of organosolv-treated corncob into monosaccharides through enzymatic sacchari-fication was investigated, with the resulting monosaccharides being utilized as a carbon source to produce succinic acid. The synergy between the cellulase and xylanase provided 76% cellulose and 64% xylan di-gestibility at 50 degrees C and pH 5.2. In separate hydrolysis and fermentation (SHF), Actinobacillus succinogenes pro-duced 12.7 g/L of succinic acid from the hydrolysate with 0.12 g/g yield based on the pretreated corncob. Simultaneous saccharification and fermentation (SSF) demonstrated better performance with 16 g/L succinic acid titer and 0.24 g/g yield, though SHF provided a higher production rate. The condition in the SSF (37 degrees C and pH near neutral) was suboptimal for the enzymes, thus the succinic acid production was limited by the saccharification step. These findings emphasize the potential of organosolv-treated corncob to serve as an enzymatic hydrolysis substrate without neutralization and detoxification, supplying glucose and xylose for succinic acid production by A. succinogenes.Article Citation - Scopus: 11Chemical Composition and Biological Activities of Cypriot Propolis(Taylor and Francis Ltd., 2022) Nalbantsoy, A.; Sarıkahya, N.B.; Özverel, C.S.; Barlas, A.B.; Kırcı, D.; Akgün, İ.H.; Yalçın, Tansel; Düven, GamzePropolis compositions are highly variable, depending on the geographic region and the season of collection. In this study, propolis samples from seven different regions of Cyprus were studied for the first time by means of chemical content and biological activities. Secondary metabolite composition was determined by LC-HRMS. While the major flavonoids found were isosakuranetin, naringenin, rhamnocitrin, diosmetin, chrysin and acacetin, interestingly verbascoside, a phenylethanoid glycoside, and chlorogenic acid were identified as the major compounds in the ethanol-water extracts. α-Pinene was detected as the major compound of propolis extracts according to the volatile compositions via GC-MS. Karaoglanoglu and Tirmen extracts, presenting different chemical profiles, exerted enormous cytotoxic activity by MTT assay (IC50: 2.36–11.56 µg/mL; 1.44–9.33 µg/mL, respectively). The highest iNOS inhibition potential was detected in the Karpaz extract (IC50:2.6 µg/mL) in LPS induced RAW 264.7 cells whereas the Guzelyurt sample demonstrated remarkable antioxidant (88.82 ± 0.10%) and antimicrobial activities (with a MIC value of 31.2 μg/mL against S. aureus, S. epidermidis, E. faecium, and E. faecalis). © 2021 International Bee Research Association.Article Citation - WoS: 2Citation - Scopus: 2Golden Thistle (scolymus Hispanicus L.) Hydromethanolic Extracts Ameliorated Glucose Absorption and Inflammatory Markers in Vitro(Wiley, 2023) Özel Taşcı, Cansu; Güleç, ŞükrüGolden thistle (GT, Scolymus hispanicus L.) is an edible plant native to the Mediterranean. Several activities have been reported for the GT, as it is used for traditional medicinal purposes in some cultures. In this study, we aimed to investigate the effects of GT crude extract on phenolic bioavailability, antidiabetic, and anti-inflammatory activities by using colonic epithelium (CaCo-2) and murine macrophage (RAW 264.7) cell lines. The CaCo-2 cells were grown on the bicameral membrane system for intestinal bioavailability and glucose efflux. Lipopolysaccharide (LPS, 0.5 mu g/mL) was used to induce systemic inflammation on RAW 264.7. The inflammatory medium of RAW 264.7 cells was given to Caco-2 cells to mimic colonic inflammation. Our results showed that 5-o-caffeoylquinic acid had an apparent permeability of (1.82 +/- 0.07) x 10-6 cm/s after 6 h. The extract lowered the glucose efflux by 39.4%-42.6%, in addition to the reductions in relative GLUT2 mRNA expressions by 49%-66% in pre- and co-treatments (p < .05). Decreases in systemic inflammation markers of nitric oxide, tumor necrosis factor-alpha, and interleukin-6 (IL-6) were also detected in 30%-45% range after pre-treatments with the GT extract (p < .05). Lastly, colonic inflammation markers of IL-6 and IL-8 were reduced by 8.7%-19.5% as a result of GT pre-treatments (p < .05). Thus, an in vitro investigation of GT extract revealed promising results on antidiabetic and anti-inflammatory activities.Article Citation - WoS: 15Citation - Scopus: 16Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours Through Mixture Design(MDPI, 2023) Doğruer, Ilgın; Başer, Filiz; Güleç, Şükrü; Tokatlı, Figen; Özen, BanuLegume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.Article Citation - WoS: 21Citation - Scopus: 22Characterization and Encapsulation Efficiency of Zein Nanoparticles Loaded With Chestnut Fruit Shell, Cedar and Sweetgum Bark Extracts(Elsevier, 2023) Konuk Takma, Dilara; Bozkurt, Semra; Koç, Mehmet; Korel, Figen; Şahin Nadeem, HilalZein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (Castanea sativa Mill.) shell, cedar (Cedrus libani) and sweetgum (Liquidambar orientalis) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems. © 2023Article Citation - WoS: 6Citation - Scopus: 5Basidiomycota Species in Drosophila Gut Are Associated With Host Fat Metabolism(Nature Research, 2023) Bozkurt, Berkay; Terlemez, Gamze; Sezgin, EfeThe importance of bacterial microbiota on host metabolism and obesity risk is well documented. However, the role of fungal microbiota on host storage metabolite pools is largely unexplored. We aimed to investigate the role of microbiota on D. melanogaster fat metabolism, and examine interrelatedness between fungal and bacterial microbiota, and major metabolic pools. Fungal and bacterial microbiota profiles, fat, glycogen, and trehalose metabolic pools are measured in a context of genetic variation represented by whole genome sequenced inbred Drosophila Genetic Reference Panel (DGRP) samples. Increasing Basidiomycota, Acetobacter persici, Acetobacter pomorum, and Lactobacillus brevis levels correlated with decreasing triglyceride levels. Host genes and biological pathways, identified via genome-wide scans, associated with Basidiomycota and triglyceride levels were different suggesting the effect of Basidiomycota on fat metabolism is independent of host biological pathways that control fungal microbiota or host fat metabolism. Although triglyceride, glycogen and trehalose levels were highly correlated, microorganisms’ effect on triglyceride pool were independent of glycogen and trehalose levels. Multivariate analyses suggested positive interactions between Basidiomycota, A. persici, and L. brevis that collectively correlated negatively with fat and glycogen pools. In conclusion, fungal microbiota can be a major player in host fat metabolism. Interactions between fungal and bacterial microbiota may exert substantial control over host storage metabolite pools and influence obesity risk. © 2023, Springer Nature Limited.Article Citation - WoS: 16Citation - Scopus: 17Techno-Functional and in Vitro Digestibility Properties of Gluten-Free Cookies Made From Raw, Pre-Cooked, and Germinated Chickpea Flours(MDPI, 2023) Doğruer, Ilgın; Çoban, Başak; Başer, Filiz; Güleç, Şükrü; Özen, BanuChickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.Article Citation - WoS: 2Citation - Scopus: 3High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension(MDPI, 2023) Atmaca, Bahar; Demiray, Merve; Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelHardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.