Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes
Tunc Odabas, Merve Tugce; Saricaoglu, Furkan Turker; Parlak, Mahmut Ekrem; Akdogan, Arda; Odabas, Halil Ibrahim; Gündogdu, Engin; Simsek, Senay; Atalar, Ilyas
This study aimed to optimize the spray-drying (SD) process for aquafaba and compare the physical and techno-functional properties of the resulting powder with those of its freeze-dried (FD) counterpart. A Box-Behnken design was employed to evaluate the effects of inlet air temperature (150-190 degrees C), air speed (3.5-4.3 m/s), and feed flow rate (0.3-0.5 L/h) on 14 quality responses. The optimized SD conditions were determined to be an inlet air temperature of 189 degrees C, an air speed of 4.2 m/s, and a feed flow rate of 0.3 L/h. Validation experiments demonstrated that the developed models had high predictive capacity, with only a small discrepancy (0.56-5.88%) between the predicted and experimental values. Comparative analysis showed that the optimized SD powder had significantly lower moisture content (2.47%) and water activity (0.18) than the FD powder (3.51% and 0.34, respectively), indicating superior storage stability. In addition, the SD powder exhibited greater whiteness (82.37), higher water solubility (88.44%), and substantially greater foaming capacity (266.67%) than the FD sample (243.33%). Although the FD powder demonstrated better wettability and water absorption capacity because of its porous structure, FTIR spectroscopy and protein secondary structure analysis confirmed that SD preserved the functional integrity of aquafaba. Specifically, SD induced a transition from disordered random-coil structures to more ordered beta-sheet and beta-turn configurations, thereby improving foaming performance. Overall, these findings indicate that optimized spray-drying is a highly efficient and industrially scalable alternative to freeze-drying for producing functional aquafaba powder for use as a plant-based egg substitute.
- MakaleAçık Erişim2025Production and quality assessment of functional crackers based on fruit seed oils
Barut, Yeliz Tekgul; Koç, Gulsah Caliskan; Akdogan, Arda; Erdogan, Selma Lubabe; Ergün, Ahsen Rayman; Altay, Kadriye; Rustagi, Sarvesh; Ramniwas, Seema; Pandiselvam, Ravi
Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.
- Derleme MakaleAçık Erişim2024Aflatoxin Detoxification by Biosynthesized Iron Oxide Nanoparticles Using Green and Black Tea Extracts
Gedikli, Hasan; Akdogan, Arda; Karpuz, Omer; Akmese, Osman; Kobya, Havva N.; Baltaci, Cemalettin
Researchers have recently been interested in employing nanoparticles (NPs) obtained from herbal extracts through green synthesis for various applications. This study investigated the detoxification of aflatoxins, which are toxic substances produced by molds Aspergillus flavus and Aspergillus parasiticus. The present work examined the levels of aflatoxins in hazelnut and peanut puree. Turkish black tea extract (BTE), Turkish green tea extract (GTE), green synthesized black tea-based iron oxide nanoparticles (BTFeONPs), and green tea-based iron oxide nanoparticles (GTFeONPs) were produced for aflatoxin removal. Characterizations and various antioxidant and antimicrobial activities of the tea extracts and iron oxide nanoparticles (FeONPs) were investigated. The aflatoxin levels of hazelnut puree used for this study were 6.57 ± 0.06 µg/kg for aflatoxin B1 and 13.03 ± 0.16 µg/kg for total aflatoxin, whereas the aflatoxin levels of (AFLB1) peanut puree were 7.79 ± 0.15 µg/kg for AFLB1 and 15.21 ± 0.12 µg/kg for total aflatoxin. Using soluble BTE resulted in a 40 to 50% decrease in aflatoxin levels in hazelnut and peanut purees, while soluble GTE led to a 30 to 45% decrease. Meanwhile, using BTFeONPs and GTFeONPs resulted in a 33 to 48% and 40 to 50% decrease, respectively, in aflatoxin levels in hazelnut and peanut purees.