Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Determination of Mineral, Fatty Acid, and Soluble Carbohydrate Profiles of Green Algae Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii Collected from Turkiye Coasts
Yucetepe, Aysun; Altuntas, Umit; Sensu, Eda; Izci, Yunus; Ozcelik, Beraat; Okudan, Emine Sukran
The nutritional properties of five different green macroalgae including Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii from Turkey were investigated. The chemical composition of green macroalgae was varied, with ash, crude fiber, protein, lipid and carbohydrate ranging from 40.71 to 52.82%, 12.02-17.56%, 4.40-26.19%, 0.57-3.85% and 4.58-42.28% in dry weight, respectively. The fatty acid contents of the algae were quite variable and palmitic acid (C16) was found to be the primary fatty acid for all the samples with a value of more than 49.61%. Palmitic acid was followed by oleic acid, which is a monounsaturated fatty acid. This study revealed that green algae are rich in important soluble carbohydrates such as myo-inositol and glucose, health promoting unsaturated fatty acids (mainly oleic acid) and essential macroelements such as potassium, magnesium and microelements such as iron, zinc and selenium. The results of the current study contribute to a better understanding of macroalgae and encourage their use in food-related applications.
- MakaleAçık Erişim2023Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying
Altuntas, Umit; Altin-Yavuzarslan, Gokce; Ozçelik, Beraat
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.