Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Effects of Dietary Fibers Obtained from Cold-Press By-products on the in vitro Digestion of Spirulina
Berktas, Serap
This study aimed to investigate the effects of dietary fibers obtained from cold-pressing by-products on the bioactivity of Spirulina (SP) during in vitro digestion. For this purpose, insoluble dietary fibers (CCDL and KCDL) were extracted from cold-pressing by-products of flaxseed and black cumin. SP was combined with CCDL and KCDL, and subjected to an in vitro digestion protocol (INFOGEST). The results showed that the total phenolic content of SP decreased after oral and gastric digestion with the addition of dietary fiber. After small intestinal digestion, the total phenolic content increased. Antioxidant activity values (DPPH and ABTS) decreased in the presence of dietary fiber, while chlorophyll values increased after small intestinal digestion. In particular, in the presence of CCDL, the chlorophyll content increased from 1.61 mg g(-1) to 4.48 mg 2 g(-1) after small intestinal digestion. Furthermore, the bioactivity values of SP after in vitro digestion varied depending on the type of dietary fiber. While KCDL was effective in increasing phenolic compound content, CCDL was more effective in increasing chlorophyll content. Considering the bioactivity values of SP after oral, gastric, and small intestinal digestion, it was determined that the values increased especially in the small intestine. This highlights the possibility that the bioaccessibility and therefore the bioavailability, of SP can be increased through the incorporation of dietary fiber. The addition of bioactive compounds to the development of functional foods rich in dietary fiber has advantages for the food industry in terms of designing and improving healthy foods. This study emphasizes that the in vitro digestion of Spirulina is regulated in the presence of CCDL and KCDL, and that the addition of dietary fibers may contribute to the potential health benefits of Spirulina.
- MakaleAçık Erişim2026Microwave-assisted natural deep eutectic solvent-based system for sustainable eritadenine extraction from shiitake mushroom (Lentinula edodes)
Kaya, Murat; Berktas, Serap; Alasalvar, Hamza; Cam, Mustafa
Shiitake (Lentinula edodes) mushrooms contain a significant level of eritadenine, a cholesterol-lowering compound. However, volatile organic solvents such as methanol are commonly used in the extraction of eritadenine. To overcome this disadvantage, in the present study, microwave-assisted natural deep eutectic solvents (NADESs) extraction was tested for the extraction of eritadenine. The efficiency of NADESs was compared with benchmark solvents (water, aqueous ethanol, aqueous methanol). NADES, composed of betaine and sorbitol, demonstrated superior efficiency in the extraction of eritadenine. Based on the results obtained from preliminary experiments, microwave-assisted extraction was optimized using a statistical optimization method. A microwave power of 300 W and an extraction time of 15 s were established as optimal conditions with an eritadenine content of 10.63 mg/g dry weight (DW). Further comparisons using NADES revealed the superiority of microwaves over homogenization and stirring methods. The highest level of eritadenine was measured with the microwave-assisted method (10.56 mg/g DW), followed by homogenization (7.22 mg/g DW) and stirring (1.03 mg/g DW). A similar trend was detected in the total phenolic content of the extracts (microwave: 8.27 mg GAE/g DW, homogenization: 2.32 mg GAE/g DW, and stirring: 0.46 mg GAE/g DW). The DPPH and ABTS antioxidant capacities of the extracts ranged from 1.18 to 29.40 mg TE/g DW and 2.42-34.69 mg TE/g DW, respectively. According to the sample preparation metric of sustainability tool, the microwave-assisted approach for the extraction of eritadenine was more sustainable due to the short extraction time. Overall, NADES combined with microwave technology represents an efficient approach for recovering eritadenine, enhancing extraction efficiency and sustainability from shiitake mushrooms.