Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk
Tunç, Merve Tuğçe; Yılmaz, Fırat; Akdoğan, Arda; Atalar, İlyas; Odabaş, Halil İbrahim
BACKGROUND: Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS: As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein–polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION: The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure.
- MakaleAçık Erişim2026Thermochemical Valorization of Silkworm Feeding Waste: Chemical Characterization and Biological Activities of the Pyrolysis-Derived Liquid Fraction
Karan, Halil; Yıldırım, Aybeniz; Yılmaz, Fırat; Özgen, İnanç; Aydoğmuş, Ercan; Gül, Abdulkadir
Silkworm-rearing residues are an underused biomass resource that can be converted into value-added products. In this study, a condensable liquid product (SWP-Liq) was produced from these residues by pyrolysis at 325 ± 5 °C and evaluated for its chemical composition and in vitro biological activities. SWP-Liq yielded phenolic-, flavonoid-, and triterpenoid-equivalent values of 218.47 ± 22.40 mg GAE/g, 79.13 ± 3.55 mg QE/g, and 55.54 ± 6.15 mg EE/g, respectively. The ABTS•+ assay showed a higher radical-scavenging response than DPPH, while Fe3+- and Cu2+-reducing activities were also observed. SWP-Liq inhibited 5-LOX with an IC50 of 33.05 ± 1.10 µg/mL, whereas α-glucosidase inhibition was weaker. Antibacterial activity against all four tested bacterial species was observed at 8 mg/mL but not at 4 mg/mL. Targeted LC–MS/MS quantified five phenolic constituents, with p-coumaric acid (1599.71 µg/g), chlorogenic acid (871.43 µg/g), and ferulic acid (285.50 µg/g) being the most abundant. Overall, these findings support the further investigation of silkworm feeding waste as a feedstock for thermochemical valorization into chemically and biologically evaluable bio-based fractions.
- MakaleAçık Erişim2026Impact of cooking methods on PAH formation in traditional Akçaabat meatballs
Bostan, Sinan; Gül, Abdulkadir; Karpuz, Ömer; Baltaci, Cemalettin; Yılmaz, Fırat
Akçaabat meatballs, a traditional and commercially important Turkish meat product, are widely consumed and typically prepared using high-temperature cooking methods that may promote the formation of polycyclic aromatic hydrocarbons (PAHs). This study aimed to evaluate the effect of different cooking techniques, including pan cooking without added oil (dry pan cooking), electric grilling, oven baking, charcoal barbecue, and hazelnut shell charcoal barbecue, on PAH formation in Akçaabat meatballs. Samples obtained from eight different producers were analyzed for selected chemical properties and PAH contents using HPLC-FLD. While basic compositional characteristics varied among samples, the most significant differences were observed in PAH levels depending on the cooking method. The sum of four priority PAHs (∑PAH4) ranged between 7.70 and 112.38 µg/kg across all treatment s. Among the cooking methods, barbecue applications (charcoal and hazelnut shell charcoal) resulted in the highest PAH levels, frequently exceeding regulatory limits. In contrast, electric grilling produced the lowest PAH concentrations and showed the highest compliance with food safety standards. These findings demonstrate that cooking method plays a critical role in PAH formation and highlight the importance of selecting appropriate cooking techniques to minimize health risks. In this context, electric grilling can be considered a safer alternative, whereas traditional charcoal-based cooking methods may pose a significant risk in terms of PAH exposure.
- MakaleAçık Erişim2026Valorization of pomegranate peel waste through pyrolysis-liquid-assisted ultrasound extraction: antioxidant, antibacterial and targeted phytochemical characterization
Gül, Abdulkadir; Aydoğmuş, Ercan; Özgen, İnanç; Yılmaz, Fırat; Deniz, Sermin; Arslanoğlu, Hasan
Background: Pomegranate (Punica granatum L.) peel is a phenolic-rich processing by-product, but its valorization commonly relies on conventional solvents. This study examined an integrated approach in which pomegranate peel pyrolysis liquid (PP-PL) was repurposed as the extraction medium for ultrasound-assisted extraction (UAE) of the same biomass. The methodological originality lies specifically in using biomass-derived PP-PL in UAE. Results: PP-PL-assisted extract (PP-E) and an aqueous control extract (AQ-E), prepared from the same peel batch under identical UAE conditions, were compared. The apparent gravimetric recovery of PP-E was 202.5 g kg−1. PP-E showed approximately two-fold higher total phenolic and flavonoid contents than AQ-E. In vitro agar well diffusion screening revealed the largest inhibition zone for PP-E against Staphylococcus aureus at 80 g L−1 (22.65 ± 1.50 mm), whereas AQ-E produced no detectable inhibition zones against the tested strains at the same concentration. PP-E achieved DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging values of 92.42 ± 0.25% and 97.00 ± 0.17%, respectively, and showed pronounced total antioxidant capacity and iron(III) ion (Fe3+)- and copper(II) ion (Cu2+)-reducing capacities. Targeted liquid chromatography–tandem mass spectrometry (LC–MS/MS) using authentic standards quantified six phenolics, with ellagic acid as the predominant analyte (2015.10 mg kg−1 extract). Conclusion: Integration of pomegranate peel pyrolysis with PP-PL-assisted UAE generated an extract exhibiting in vitro antioxidant properties and antibacterial potential in agar well diffusion screening, providing an alternative route for pomegranate peel valorization. This strategy supports the further development of biomass-derived extraction media for recovering value-added compounds from agro-industrial residues.
- MakaleAçık Erişim2025Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yılmaz, Fırat; Dağdemir, Elif; Hayaloğlu, Ali Adnan
This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kaşar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of αs1- and β-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.
- MakaleAçık Erişim2025Comprehensive Analysis of the Antioxidant and Enzyme Inhibitory Properties and Phenolic Compounds of Phlomis armeniaca: Potential Applicant in Neurodegenerative Diseases
Menevseoglu, Ahmed; Yılmaz, Fırat; Topal, Meryem; Topal, Fevzi
This study investigates the antioxidant and enzyme inhibitory properties of Phlomis armeniaca, a perennial plant native to the eastern and southeastern regions of Turkey. Ethanol extracts of the plant were analyzed using various bioanalytical methods, including Fe3⁺-Fe2⁺ reducing power, Cupric Reducing Antioxidant Capacity, 1,1-diphenyl-2-picryl-hydrazyl (DPPH), and 2,2-azinobis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities, as well as total phenolic and flavonoid content assessments. The results showed that P. armeniaca is rich in phenolic (38.75 ± 0.59 µg gallic acid equivalents/mg extract) and flavonoid compounds (39.34 ± 4.08 µg quercetin equivalents/mg extract). The plant demonstrated significant inhibitory effects on acetylcholinesterase (half-maximal inhibitory concentration [IC50]: 45.00 ± 0.48 mg/mL) and butyrylcholinesterase (IC50: 84.51 ± 0.84 mg/mL) enzymes, indicating its potential use in treating neurodegenerative diseases such as Alzheimer's. The study also highlighted P. armeniaca’s high chlorogenic acid, salicylic acid, 4-dihydroxybenzoic acid, and quinic acid contents, supporting its antioxidant capacity. These findings suggest that P. armeniaca could be a valuable natural resource for developing therapeutic agents to manage oxidative stress and related conditions, warranting further pharmacological exploration.