Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Determinants of healthy orthorexia and orthorexia nervosa: the roles of food security, dietary behaviors, and obesogenic environment
Koçak, Tevfik; Arpa Zemzemoglu, Tuba Eda; Türkkan, Tugba; Bülbül, Kenan; Yilmaz, Birsen
Orthorexia has recently gained attention as a two-dimensional construct centered on a shared health orientation. Recent conceptual developments distinguish healthy orthorexia (HeOr), defined as a non-pathological interest in healthy eating, from orthorexia nervosa (OrNe), characterized by rigid and compulsive food control accompanied by psychological and social impairment. This cross-sectional study investigated the associations of HeOr and OrNe with sociodemographic variables, dietary behaviors, and obesogenic environmental factors, and aimed to identify shared and distinct determinants of these tendencies with 1,015 adults aged 18-65 years. Orthorexia tendencies were assessed using the Teruel Orthorexia Scale. Additional measures included the Sustainable and Healthy Eating Behaviors Scale, Short Screening Questionnaire of Highly Processed Food Consumption, Adult Food Security Survey Module, Food Label Reading Attitude Scale, Food Choice Questionnaire, and the Obesogenic Environment Assessment Scale. In the adjusted regression models, HeOr was positively associated with sustainable and healthy eating behaviors (beta = 0.26), AFSS food-insecurity severity score (beta = 0.11), food label reading attitudes (beta = 0.07), health-related food choice motives (beta = 0.09), natural-ingredient preference (beta = 0.14), weight-control motives (beta = 0.15), ethical food choice motives (beta = 0.10), and obesogenic social determinants and effects (beta = 0.09). Conversely, affordability-related motives (beta = -0.08), emotional appeal (beta = -0.15), familiarity (beta = -0.10), and obesogenic cultural determinants/access to experts (beta = -0.12) were negatively associated with HeOr. For OrNe, positive associations were observed with sustainable and healthy eating behaviors (beta = 0.13), AFSS food-insecurity severity score (beta = 0.17), mood-related food choice motives (beta = 0.13), weight-control motives (beta = 0.26), familiarity (beta = 0.09), ethical food choice motives (beta = 0.18), and obesogenic social determinants and effects (beta = 0.30), whereas health-related food choice motives (beta = -0.12), affordability-related motives (beta = -0.08), and emotional appeal (beta = -0.24) showed negative associations. These findings suggest that orthorectic tendencies are associated with individual health motivations as well as broader behavioral and environmental contexts; however, because of the cross-sectional design, these associations should be interpreted as correlational and hypothesis-generating rather than causal.
- MakaleAçık Erişim2026Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization
Arpa Zemzemoglu, Tuba Eda; Tokatli Demirok, Nazan; Türkol, Melikenur; Gürfidan, Remzi; Kilim, Oguzhan; Tokatli, Nazli; Yikmis, Seydi; Mohamed Ahmed, Isam A.; Aljobair, Moneera O.; Yinanç, Abdullah
Broccoli juice is highly nutritious, containing phenolic compounds, chlorophyll derivatives, antioxidants, and other biologically active phytochemicals; however, conventional thermal processing may reduce their stability and bioaccessibility. The aim of this study was to analyse the impact of thermosonication on the following properties of broccoli juice: bioactivity, antioxidant capacity, phenolic profile and in vitro bioaccessibility. Thermosonication conditions were optimized using Response Surface Methodology (RSM) integrated with the Gray Wolf Optimizer (GWO) and Particle Swarm Optimization (PSO) algorithms. Broccoli juice samples were subjected to conventional pasteurization and thermosonication under different processing conditions, and total chlorophyll, ascorbic acid (AA), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and individual phenolic compounds were evaluated. Digestive stability and post-digestion bioaccessibility were also assessed using a standardized in vitro gastrointestinal digestion model. The developed quadratic models exhibited high statistical significance for TPC and FRAP responses (p < 0.001), with coefficients of determination (R2) of 0.9949 and 0.9853, respectively. The optimum thermosonication conditions were identified as 40 degrees C, 6.75 min, and 64.04% amplitude, under which experimentally validated FRAP and TPC values reached 12.86 mmol TE/L and 149.77 mg GAE/100 ml, respectively. HPLC-DAD analysis showed that gallic acid and naringin were the pre-dominant phenolic compounds, and that thermosonication promoted greater phenolic retention than conventional pasteurization. In vitro digestion results demonstrated that thermosonicated broccoli juice maintained significantly higher levels of TPC, FRAP, chlorophyll, and AA throughout gastrointestinal digestion, with higher TPC recovery (30.45%) than pasteurized samples (26.22%), indicating improved post-digestion bioaccessibility of phenolic compounds. Similar improvements were observed for antioxidant capacity and chlorophyll retention. Furthermore, PSO and GWO optimization results showed strong agreement with RSM predictions, confirming the robustness of the proposed optimization strategy. Overall, thermosonication was shown to effectively and sustainably enhance the functional quality, antioxidant properties, phenolic stability, and digestive bioaccessibility of broccoli juice.
- MakaleYalnız künye2021Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia
Arpa Zemzemoglu, Tuba Eda; Darıcı, Merve; Cabaroglu, Turgut
The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.