Yazarlar
- Baltaci, Cemalettin(26)
- Ürkek, Bayram(25)
- Ozturk, Samet(24)
- Şengül, Mustafa(20)
- Yuksel, Ferhat(19)
- Kaya, Hacer(15)
- Baltacı, Cemalettin(12)
- İlyasoğlu, Huri(12)
- Acet, Tuba(10)
- Aksakal, Vecihi(10)
- Adanacioglu, Hakan(9)
- Erdogdu, Ferruh(9)
- Liu, Shuxiang(9)
- Yolcu, Halil(9)
- Menevseoglu, Ahmed(8)
- Merddan, Kurtuluş(8)
- Akdoğan, Arda(7)
- Gündoğdu, Engin(7)
- Karabulut, Besim(7)
- Sirat, Abdulveli(7)
- Bahar, Bilge(6)
- Bayram, Bahri(6)
- Doğan, Nilgün(6)
- Güzel, Melih(6)
- Karaalp, Musa(6)
- Kaya, H.(6)
- Yüksel, Ferhat(6)
- Öz, Mehmet(6)
- Akar, Bülent(5)
- Burnaz, Nesibe Arslan(5)
- Coskun, Eda(5)
- Gül, Abdulkadir(5)
- Gürmeriç, Hüseyin Ender(5)
- Ilyasoglu, Huri(5)
- Kalkisim, Ozgun(5)
- Karaman, Safa(5)
- Karpuz, Ömer(5)
- Mazlum, Halit(5)
- Okcu, Zuhal(5)
- Ozdes, Duygu(5)
Yayınlar
- MakaleYalnız künye2026CropHealthNet: Potato Disease Detection Using Depthwise Separable Convolutional Neural Networks
Catal Reis, Hatice
Plant diseases are one of the primary factors that threaten food security, crop yields, harvesting, and sustainable production in the agricultural sector. In this context, early disease diagnosis is essential for enhancing agricultural productivity and reducing crop losses. In modern agricultural practices, machine learning-based approaches offer effective and innovative solutions for detecting and classifying plant diseases. These modern and innovative methods generally reach high accuracy rates with large-scale image datasets. In particular, deep learning algorithms have achieved significant success in modeling disease’s spread dynamics and detecting early disease symptoms. In this study, a convolutional neural network (CNN)-based, lightly parallel deep learning model called CropHealthNet is proposed for classifying potato leaf diseases. The model is designed with special depthwise separable convolution-based convolution layers to reduce the computational cost of CNN. CropHealthNet is a low-parameter model suitable for real-time operation, capable of recognizing disease-specific patterns with high accuracy. CropHealthNet aims to achieve deep and comprehensive feature extraction through its parallel structure and varying channel numbers. The features from each parallel structure are combined at multiple levels, increasing the model’s ability to detect abstract and deep patterns. Moreover, the proposed model has extremely low computational complexity with only 0.47 million parameters and 0.59 GFLOPs, thus offering high efficiency compared to existing approaches. The effectiveness of the proposed model was evaluated using the PlantVillage Potato Dataset. Since the PlantVillage Potato Dataset has an unbalanced data distribution, the number of data for each class has been equalized using the Synthetic Minority Over-sampling Technique (SMOTE) to evaluate the model’s performance against data imbalance. The proposed model succeeded in achieving 99.30% and 99.50% accuracy rates in the tests conducted with unbalanced and balanced datasets, respectively. Experimental findings show that the proposed model generalizes well despite data imbalance and correctly classify diseases on potato leaves. Therefore, the model can demonstrate strong performance in agricultural practices and can detect plant diseases under real-world conditions.
- Kitap BölümüYalnız künye2026Fungi-Derived Food Additives and Flavors
Arpa Zemzemoğlu, Tuba Eda; Eker, Tülin
The growing global population, the decline in edible food sources, technological advancements, and limited time have led to significant changes in society's eating habits. The increasing preference for ready-to-eat and semi-prepared foods has also resulted in higher consumption of food additives. In today's conditions, food additives are used at various stages of the food supply chain, from farm to fork, for different purposes. However, excessive intake of food additives may have negative health effects. For this reason, there has been a growing interest in natural food additives in recent years. Due to their functional properties, edible mushrooms are widely used as versatile ingredients in food product development. This chapter aims to determine the potential of edible mushrooms as food additives. Edible mushrooms can be used as meat substitutes in various food products, reducing fat and animal protein content while increasing dietary fiber and amino acid levels. When used as fat replacers, they lower fat levels in processed foods and enhance sensory properties. When incorporated as flour substitutes in baked goods, they boost dietary fiber, protein content, and antioxidant capacity. Additionally, mushrooms act as natural salt and phosphate substitutes, reducing sodium levels in meat products and replacing synthetic additives while maintaining sensory acceptability and product quality. Mushrooms also have great potential as natural colorants. Their natural origin, low-cost and high-yield production, and wide color spectrum make them suitable for use as food additives. These multifunctional roles of edible mushrooms highlight their potential to enhance nutritional profiles and promote sustainability in food formulations.
- MakaleYalnız künye2026Germination as a Pre-isolation Modification Method for Common Buckwheat Protein Isolate
Gülbahar, Esma; Tunç, Merve Tuğçe; Akdoğan, Arda; Baltacı, Cemalettin; Sarıcaoğlu, Furkan Türker; Parlak, Mahmut Ekrem; Aydın, Engin; Odabaş, Halil İbrahim
This study investigated germination as a pre-isolation modification method to enhance the techno-functional and nutritional properties of common buckwheat (Fagopyrum esculentum Moench) protein. Germination was conducted at two different temperatures (20 and 30 °C) for 24, 48, and 72 h, and isolated proteins were analyzed for their chemical, structural, and functional properties. Results showed that the highest protein yield was achieved at 30 °C for 24 h, though durations exceeding 48 h reduced purity. SDS-PAGE and FTIR analyses confirmed that endogenous protease activity degraded high-molecular-weight proteins and increasing random coil proportions, indicating partial unfolding. SEM imaging revealed that germination transformed the dense protein surface into a porous morphology. Increasing germination time and temperature led to decreased lightness (L*) and hue angle, along with moderate increases in redness (a*), indicating notable changes in the visual appearance of the protein isolates. DSC results showed a decrease in thermal stability (Td) due to structural changes. In addition, germination significantly improved solubility, emulsifying activity, foaming capacity, and water/oil absorption, particularly at the 24 h of germination. Most notably, germination at 30 °C for 24 h increased in vitro protein digestibility from 75.67 to 82.19%. The results show that the germination is a promising approach to enhance the functionality and digestibility of buckwheat protein for potential application in food industry.
- MakaleAçık Erişim2026Preliminary Study on the Characterization of a Novel Polysaccharide from Enterococcus faecium SL60 Isolated from Siyez Sourdough; [Siyez Ekşi Mayasından İzole Edilen Enterococcus faecium SL60'tan Elde Edilen Yeni Bir Polisakkaritin Karakterizasyonu Üzerine Ön Çalışma]
Genç, Berna
This study reports the production, structural characterization, and preliminary cytotoxicity evaluation of an extracellular polysaccharide (EPS) synthesized by Enterococcus faecium SL60, a strain isolated from traditional Siyez (einkorn) sourdough. Analytical techniques including GC-MS, FTIR, XRD, zeta potential, and elemental analysis were applied to characterize the EPS. The purified EPS was found to be a water-soluble, negatively charged, amorphous heteropolysaccharide predominantly composed of mannose and glucose, with minor proportions of rhamnose, arabinose, galactose, and xylose. The total carbohydrate yield was 7.6 g/L. FTIR confirmed the presence of typical carbohydrate functional groups, while zeta potential analysis indicated a moderate surface charge (−9.71 mV), implying colloidal stability. Cytotoxicity evaluation using the CCD-1079Sk fibroblast cell line showed no significant toxicity at concentrations up to 500 µg/mL. These findings highlight the potential of SL60-derived EPS as a safe bioactive compound with possible applications in functional food development and health-related products.
- MakaleAçık Erişim2026Association Between Health Literacy and Mediterranean Diet Adherence Among Adult Women in Türkiye
Çam, Alper Veli; Şik, Elif
Objective: Health literacy is widely recognized as an important determinant of informed health-related decision-making. However, evidence regarding whether health literacy translates into healthy eating behaviors, particularly adherence to the Mediterranean diet, remains limited. This study aimed to examine the association between health literacy levels and adherence to the Mediterranean diet among adult women living in Türkiye. Methods: This cross-sectional study was conducted with 400 women aged 18 years and older residing in Türkiye. Data were collected using a sociodemographic information form, the Turkish Health Literacy Scale–Short Form, and the Mediterranean Diet Quality Index (KIDMED). Health literacy levels were categorized as inadequate, problematic–limited, adequate, and excellent, while Mediterranean diet adherence was classified as low, moderate, or optimal. Ordinal logistic regression analysis was performed to examine the association between health literacy and adherence to the Mediterranean diet, adjusting for sociodemographic variables (age, education, income, and occupation). Findings: Among the participants, 25.3% had inadequate health literacy, 31.8% had problematic–limited health literacy, 34.0% had adequate health literacy, and 9.0% had excellent health literacy. Mediterranean diet adherence was low in 34.5% of participants, moderate in 52.3%, and optimal in 13.3%. The ordinal logistic regression analysis revealed that, after adjusting for sociodemographic variables, one dimension of health literacy (Cognitive Health Literacy) was significantly associated with Mediterranean diet adherence, whereas no significant association was observed for the other dimension. Conclusion: The findings suggest that certain dimensions of health literacy may be associated with adherence to the Mediterranean diet when sociodemographic factors are taken into account. These results highlight the importance of considering both individual knowledge and contextual factors in understanding dietary behavior. Future research should further explore the role of nutrition-specific literacy and structural determinants in shaping healthy eating practices.
- Derleme MakaleAçık Erişim2026Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts
Kaya, Yasemin; Aktaş, Haktan; Meral-Aktaş, Hacer; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep; Çiftçi, Esengül; Erkaya-Kotan, Tuba; Şengül, Mustafa; Çetin, Bülent
Purpose of Review: This review aims to provide a comprehensive overview of postbiotics—defined as non-viable microbial cells, cell components, and microbial metabolites—and their emerging role in dairy products. It focuses on their functional, technological, and health-promoting properties in various dairy matrices, including yoghurt, cheese, kefir, fermented milk, and ice cream. Additionally, the review highlights the potential of postbiotics as stable and safe alternatives to probiotics in the development of functional dairy foods. Recent Findings: Recent evidence demonstrates that postbiotics such as exopolysaccharides (EPS), bacteriocins, short-chain fatty acids (SCFAs), bioactive peptides, and organic acids significantly enhance both the nutritional value and technological quality of dairy products. These compounds have been shown to improve texture, sensory attributes, shelf life, and microbial safety while exerting biological activities, including antimicrobial, antioxidant, immunomodulatory, and gut health–promoting effects. Compared with probiotics, postbiotics offer greater stability during processing and storage as well as reduced safety concerns, particularly for vulnerable populations. Summary: Postbiotics represent a promising strategy for advancing functional and sustainable dairy products by combining health benefits with technological improvements. Their applications in functional food formulation, biopreservation, and bioactive compound delivery are rapidly expanding. However, challenges remain regarding standardised production processes, accurate quantification of bioactive components, and clinical validation of health claims. Future research should focus on optimising postbiotic production and strengthening evidence for their physiological effects to support their broader incorporation into next-generation dairy products.
- MakaleAçık Erişim2026Enhancement of bioactive properties and antioxidant activity in wheat chips enriched with purple wheat flour
Yuksel, Ferhat; Kaya, Şemsettin
The objective of this study was to develop wheat chips fortified with purple wheat flour (PWF) and to evaluate the effects of PWF incorporation, frying temperature, and frying time on starch fractions, bioactive properties, antioxidant activity, and acrylamide formation. Response Surface Methodology was applied to assess the effects of PWF concentration (0%–100%), frying temperature (170–190 °C), and frying time (40–60 s) on the quality and functional properties of wheat chips. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Acrylamide content was found to be a statistically significant parameter (p < .05), showing a decreasing trend from 1,362.68 to 1,082.76 μg/kg with increasing levels of PWF incorporation. Total phenolic, flavonoid, anthocyanin, and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), free radical scavenging capacity (ABTS)) significantly improved with PWF enrichment, whereas ferric reducing antioxidant power showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation.
- MakaleAçık Erişim2026Effect of sloe berry (Prunus spinosa L.) powder addition on physicochemical, rheological, antioxidant, and sensory properties of stirred yoghurt: a multivariate approach
Yeniçeri, Esra; Ürkek, Bayram; Şengül, Mustafa
In this study, stirred yogurt was produced using sloe berry powder at different ratios (0, 2, 4, 6, and 8%) and stored for 21 days. The effect of sloe berry powder addition on physicochemical properties was limited, whereas the effect of storage period was more pronounced. Lactic cocci and lactic bacilli counts ranged between 7.78–8.93 log CFU/g and 6.19–9.13 log CFU/g, respectively. Yeast and mold were detected in all samples after 14 days of storage. All color parameters were significantly affected by sloe berry powder addition (p <.001), whereas storage period had no significant effect (p >.05). Total phenolic content and antioxidant capacity increased with increasing levels of sloe berry powder. Only the potassium (K) content was affected by the addition of sloe berry powder. Viscosity and consistency values increased in yogurts containing 6% and 8% sloe berry powder on days 14 and 21 of storage. Sensory scores decreased in all samples at the end of storage. Principal component and correlation analyses indicated that the addition of sloe berry powder and storage period exerted distinct effects on the evaluated parameters. Overall, sloe berry powder can be considered a promising ingredient for the development of nutritional and functional stirred yogurt.
- MakaleAçık Erişim2026Green-synthesis of iron nanoparticles using wild cherry laurel (Prunus laurocerasus L.) fruit extract and their patulin and HMF adsorption capacities along with biological activities
Kobya, Havva Nur; Gül, Esra; Karpuz, Ömer; Baltacı, Cemalettin
In this study, iron nanoparticles (YBFeNPs) were green-synthesized using the aqueous extract (YB-E) of wild cherry laurel (Prunus laurocerasus L.) fruit to evaluate their potential applications in food safety. The synthesized YBFeNPs were investigated through Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and energy-dispersive X-ray spectroscopy analyses. YBFeNPs showed higher total phenolic content, total flavonoid content, and total antioxidant capacity compared to the original extract, suggesting that plant metabolites enhance NP bioactivity. Antioxidant capacity was further validated by DPPH, ABTS, and FRAP assays, which demonstrated strong radical scavenging and reducing power. The antibacterial activity of YBFeNPs was assessed against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis, revealing concentration-dependent effects with the highest inhibition zone of 14.5 ± 0.4 mm for E. coli. The chemical composition of the YB-E extract was analyzed using liquid chromatography-tandem mass spectrometry, identifying quinic acid, a polyol, and phenolic compounds such as chlorogenic acid (1.45 mg/g) and naringenin (0.02 mg/g). Additionally, the adsorption capacities of YBFeNPs were investigated against patulin and hydroxymethylfurfural (HMF), toxic compounds posing significant threats to food safety. The NPs demonstrated effective adsorption of both patulin and HMF, achieving maximum adsorption rates of 61.05% and 46.12%, respectively, at a concentration of 5.0 g/L after 240 min.
- MakaleYalnız künye2026Spatial heterogeneity of microscopically detected Nosema spp. infection in honeybees: Climate-associated patterns in the Eastern Black Sea Region of Türkiye
Tosun, Onur; Bekircan, Çağrı; Kurnaz, Muammer
Nosemosis has emerged as the predominant microsporidian infection of honeybees (Apis mellifera L.) in many regions, including Türkiye, yet the climatic drivers of its epidemiology remain insufficiently quantified. This study assessed the effects of temperature and relative humidity on nosemosis prevalence across seven provinces in the climatically diverse Eastern Black Sea region. A dataset of 2688 colony-level observations was analyzed using generalized linear models, mixed-effects models, beta regression, generalized additive models, and spatial autocorrelation. Both temperature and humidity were consistently significant predictors (p < .001). Quadratic temperature terms and nonlinear GAM smooths were consistent with a thermal performance pattern, with infection peaking at intermediate ranges. Humidity exerted threshold-like effects, with disproportionately higher prevalence at upper quantiles. Province-level random effects accounted for ∼18% of variance, underscoring spatial heterogeneity, while elevation was not significant once climatic variables were included. Exploratory spatial analysis (Global Moran's I = −0.476, p = 0.043) tentatively suggested dispersion rather than clustering; however, given the very small number of spatial units (n = 7), this result should be regarded as hypothesis-generating only. The beta mixed-effects model achieved moderate predictive accuracy under cross-validation (RMSE ≈ 0.109). Collectively, these findings indicate that nosemosis prevalence in the region is strongly associated with climatic variability, exhibits nonlinear and threshold-like responses, and shows pronounced spatial heterogeneity. We emphasize that these are statistical associations and that unmeasured factors (e.g., colony strength, nutrition, pesticide exposure, management practices, and co-infections) likely contribute to the unexplained variance. By integrating hierarchical, nonlinear, and spatial approaches, this study establishes a climate-associated epidemiological assessment of nosemosis risk in A. mellifera and highlights the importance of localized climatic suitability under ongoing climate change.
- MakaleYayıncıda açık erişim2026Production and Multi-Criteria Evaluation of Healthy White Cheese Snacks Using Microwave-Vacuum Drying
Ayrancı, Vasıf Kubilay; Mzoughi, Mondher; Salum, Pelin; Zemzemoğlu, Tuba Eda Arpa; Erbay, Zafer
Microwave-assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low-fat, low-salt, crunchy cheese snack using MVD. Low-fat, low-salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 Torr), and drying time (6.5–11 min), selected through preliminary trials. The resulting snacks were characterized by their physical properties and volatile compound profile. The results revealed significant differences in moisture content, water activity, bulk density, and volumetric/surface/cross-sectional expansion among the samples. Samples produced under high vacuum and long process time conditions exhibited the most favorable overall characteristics, including the lowest moisture, water activity, and density, alongside the highest volume expansion. These samples also showed a darker color and a superior crispy texture (higher fracturability with lower hardness, springiness, and chewiness). Twelve volatile compounds, with a profile limited by the low-fat content of the cheese, were detected. The TOPSIS analysis identified the sample produced under high vacuum conditions (dried at 10% power, 220 Torr, 10 min) as optimal. Practical Applications: This study provides a roadmap for producing crunchy, low-fat, and low-salt cheese snacks using microwave vacuum drying. For food manufacturers, the identified optimal conditions offer a process guideline to develop a healthier snack alternative with an appealing texture and color. The systematic TOPSIS-based evaluation method can be adopted for quality control and product development decisions. For consumers, the resulting product aligns with growing demand for nutritious, reduced-sodium convenience foods.
- 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.
- MakaleYalnız künye2026Radio frequency heating of whole peanuts for microbial safety and quality preservation using interlayer displacement under stationary and moving conditions: Effects of salt coating and natural skin on heating behavior
Kahraman, Kubra; Tasci, Caner; Cakir, Elif Nida; Liu, Shuxiang; Soncu, Eda Demirok; Erdogdu, Ferruh; Ozturk, Samet
This study aimed to improve the efficiency of a radio frequency (RF) heating system for pasteurizing whole peanuts while maintaining quality attributes using a stationary position or continuous movement. Heating efficiency was evaluated using commercially available roasted whole peanuts: salt-coated skin-on, unsalted skin-on, and unsalted peeled peanuts. To improve heating uniformity and ensure sufficient microbial inactivation of Salmonella enterica serovar Enteritidis PT30, a single interlayer-displacement strategy was applied in both stationary and continuous modes. Quality attributes including protein structure and fatty-acid profiles were assessed under the selected RF processing conditions. The RF system equipped with a conveyor belt was used to process peeled, unsalted peanuts inoculated with S. Enteritidis PT30 at approximately 7.9–8.5 log CFU/g. The three commercial peanut types exhibited differences in RF temperature distribution and heating uniformity, with salt-coated skin-on peanuts showing higher average temperature than unsalted peeled samples under the evaluated conditions. Continuous movement increased average temperature by approximately 10 °C but resulted in poorer heating uniformity, with a 3 °C higher standard deviation (SD). A single interlayer-displacement (overturning) step improved heating uniformity. This step increased Salmonella reductions from 3.41 to 4.77 log CFU/g under stationary processing and from 2.92 to 4.22 log CFU/g under continuous processing after 60 min of RF heating. The evaluated protein and lipid quality characteristics of unsalted peeled peanuts remained largely unchanged following RF processing. Overall, these findings demonstrated the potential of RF heating combined with interlayer displacement for microbial decontamination of unsalted peeled whole peanuts while maintaining the quality attributes evaluated in this study.
- MakaleAçık Erişim2026Assessment of the effect of conventional and contemporary drying methods on the phenolic profile modulation and antioxidant retention of Trabzon persimmon (Diospyros kaki L.)
Koçak, Tevfik; Demirel Ozbek, Yagmur; Saral, Ozlem; Kocyigit, Emine
This study investigated the effects of conventional and modern drying methods on the total phenolic content, antioxidant activity, and phenolic compound composition of Trabzon persimmons (Diospyros kaki L.) fruits harvested from the same tree and at comparable maturity stages were subjected to sun drying, shade drying, oven drying, air-fryer drying, and microwave drying techniques, with raw samples serving as the control group. The total phenolic content was assessed via the Folin–Ciocalteu method, and the antioxidant capacity was evaluated using the ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity assays. The identification and quantification of phenolic compounds were conducted using the HPLC technique. The results indicated that the drying process produced statistically significant variations in the phenolic content and antioxidant capacity of Trabzon persimmons. The microwave drying technique resulted in highest total phenolic content and antioxidant activity, whereas both sun and shade drying procedures showed higher values than raw samples. The total phenolic content and antioxidant capacity of samples dried in an air fryer were found to be comparable to those of raw samples. The profile of phenolic compounds varied according to the drying process employed; certain compounds exhibited an increase with specific methods, while others were identified solely under particular conditions. Thus, it has been shown that drying techniques can have a significant impact on preserving and improving the functional properties of persimmons. Furthermore, we believe that microwave drying could be an effective alternative, particularly in terms of preserving bioactive compounds.
- MakaleYalnız künye2026Nutritional value, heavy metal contamination and health risk assessment of Phalangium opilio Linnaeus, 1758 as a potential edible arachnid
Gürmeriç, Hüseyin Ender; Kurt, Pınar; Ürkek, Bayram
Edible insects and arachnids have increasingly been recognised as alternative food sources. The aim of the study was to evaluate the harvestman species Phalangium opilio (P. opilio) Linnaeus, 1758 as a new edible species. In this research, some chemical properties, fatty acid and mineral composition of the P. opilio were investigated. Additionally, the heavy metal contamination and its health risk assessment were evaluated. The fat and protein contents of the samples were 1.18% and 14.07%, respectively. The P. opilio had unsaturated fatty acids such as myristoleic, palmitoleic, linoleic and oleic acids. The P. opilio was analyzed for K, Mg, Na, Ca, Fe, Zn, Al, Mn, Se contents, estimated daily intake and contributions to the recommended daily mineral intake were calculated. The heavy metals detected in the P. opilio were Cu, Ni, Cd, Pb, As, Cr, Co and Ag. The Cd had the highest target hazard quotient value (2.16). The hazard index value of the P. opilio was 3.32 and it had a potential health risk level. Consequently, although P. opilio exhibited favourable nutritional properties, the THQ value for Cd and the cumulative HI value exceeded the recommended safety threshold, indicating a potential non-carcinogenic health risk associated with its consumption. Accordingly, considering the detected heavy metal levels and associated health risk indices, the consumption of wild-collected P. opilio should be approached with caution. © Hüseyin Ender Gürmeriç et al., 2026. Published with license by Koninklijke Brill BV. This work is published by Koninklijke Brill BV. Koninklijke Brill bv incorporates the imprints Brill, Brill Nijhoff, Brill Schöningh, Brill Fink, Brill mentis, Brill Wageningen Academic, Vandenhoeck & Ruprecht, Böhlau and V&R unipress. Koninklijke Brill BV reserves the right to protect the publication against unauthorized use and to authorize dissemination by means of offprints, legitimate photocopies, microform editions, reprints, translations, and secondary information sources, such as abstracting and indexing services including databases. Requests for commercial re-use, use of parts of the publication, and/or translations must be addressed to Koninklijke Brill BV.
- 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 Erişim2026Isolation and Preliminary In Vitro Characterization of a Honey-Derived Bacillus licheniformis Isolate
Usta, Mehtap; Zengin, Kübra; Kara, Yakup; Nalçacıoğlu, Remziye; Demirbağ, Zihni; Yıldız, Oktay; Kolaylı, Sevgi
Background/Objectives: Despite its hostile physicochemical environment characterized by high osmotic pressure, acidic pH, and low water activity, honey serves as a unique ecological niche for resilient microorganisms. This study aimed to recover bacterial isolates from honeys of different botanical origins and to characterize the probiotic-associated properties of a honey-derived Bacillus licheniformis isolate. Methods: A total of 20 bacterial isolates were recovered from four honey samples, including two blossoms and two honeydew honeys. 16S rRNA gene sequence analysis showed that the recovered isolates had taxonomic assignments consistent with Bacillus licheniformis. Because 16S rRNA sequencing does not provide sufficient resolution to establish strain-level diversity or clonality, one isolate, designated Blhoney, was selected for subsequent molecular and functional characterization. Results: In vitro assays revealed that Blhoney exhibits robust tolerance to simulated gastrointestinal stress, including extreme acidity (pH 1–3), bile salts (0.3–1%), pepsin, and pancreatin, maintaining viability for up to 24 h. Phenotypic antimicrobial testing demonstrated measurable inhibition zones for erythromycin, kanamycin, chloramphenicol, ampicillin, tetracycline, gentamicin, streptomycin, and spectinomycin, whereas no measurable inhibition zones were observed for penicillin G, rifampicin, ciprofloxacin, or ceftazidime. However, MIC determination and standardized breakpoint interpretation were not performed; therefore, these findings were interpreted solely as preliminary phenotypic inhibition-zone observations. Although the isolate did not display direct antagonistic activity against the tested bacterial pathogens under experimental conditions, its persistence under the tested gastrointestinal stress conditions supports further investigation of its probiotic-associated characteristics. Conclusions: Overall, these findings indicate that the honey-derived Blhoney isolate exhibits preliminary probiotic-associated characteristics under the tested in vitro conditions. However, further strain-level genomic and safety characterization is required before its potential probiotic application can be established.
- MakaleAçık Erişim2026Serum and hepatic lipid fractions and total protein status of laying hens supplemented with tarragon (Artemisia dracunculus L.) under different stocking densities
Kaya, Hacer; Karaalp, Musa; Kaynar, Özgür; Elmastaş, Mahfuz
High stocking density can induce metabolic disturbances in laying hens, particularly in lipid metabolism. This study evaluated the effects of dietary tarragon (Artemisia dracunculus L.) supplementation on serum and hepatic total protein and lipid parameters in laying hens reared under different stocking densities. A total of 192 50-week-old Lohmann Brown laying hens were assigned to a 2 × 4 factorial arrangement with two stocking densities, 5 or 7 hens per cage, and four dietary tarragon treatments providing 0, 1, 5, or 10 mmol/kg feed of tarragon-derived additional antioxidant activity for 8 weeks. Serum total protein concentration was not affected by stocking density but increased with tarragon supplementation, rising from 7.5 to 8.3 g/dL. Liver total protein concentration remained unchanged. SDS-PAGE analysis of pooled treatment-group samples identified 24 serum and 39 hepatic protein bands. High stocking density altered the serum lipid profile by increasing cholesteryl ester, free fatty acid, and acylglycerol proportions, as well as total cholesterol and triacylglycerol concentrations, while decreasing triacylglycerol and phospholipid proportions. Tarragon supplementation increased serum cholesteryl ester and phospholipid proportions and reduced serum triacylglycerol and free fatty acid proportions, together with lower total cholesterol and triacylglycerol concentrations. In the liver, high stocking density increased cholesteryl ester and free cholesterol proportions and triacylglycerol concentration, whereas it decreased triacylglycerol and phospholipid proportions and total cholesterol concentration. Tarragon supplementation increased hepatic cholesteryl ester, free cholesterol, and phospholipid proportions and reduced hepatic triacylglycerol proportion and concentration. Significant stocking density × tarragon-derived additional antioxidant activity interactions were observed for serum free fatty acid and hepatic free fatty acid and free cholesterol. Overall, stocking density had a stronger effect on lipid metabolism than on total protein status.
- MakaleYalnız künye2026Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts
Kardil, Uğur; Akar, Zeynep; Düzgün, Azer Özad
The aim of the study was to evaluate the biological properties of the peel and pulp extracts of persimmons, with consideration of the impact of different ripening conditions (B: on-branch ripened and S: sunlight ripened). The data demonstrated that the sunlight ripened persimmon peel (S. peel) extract exhibited a higher total phenolic and flavonoid content, with 157 and 7.3 µg/mL GAE respectively. The S. peel extract exhibited the highest antioxidant activity, exhibiting 1.1578 mg/mL IC50, 54.095 and 0.0262 µM Trolox equivalent (TE)/g fresh weight (FW), as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging assay, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) respectively. LC-MS/MS analysis revealed that the peel and pulp phenolic composition of persimmon ripening process different conditions changed. The activity of protocatechuic, chlorogenic, caffeic and ferulic acids identified in persimmon extracts was determined by HPLC-DAD-FRAP assay. ICP-OES analysis revealed that potassium exhibited the highest mineral content of persimmon, with values ranging from 575.680 to 2031.360 mg/kg. The S. peel extract was more inhibitory activity against bovine carbonic anhydrase (BCA) and α-glucosidase then other extracts. Moreover, the S. peel extract was found to demonstrate the highest level of antibiofilm activity, reducing the strong biofilm formation capacity of the A. baumannii isolate to negative, both qualitatively and quantitatively. The study suggests that the ripening of persimmon fruit in sunlight may increase biological activity and may be useful in the prevention and treatment of diseases associated with oxidative damage, diabetes and bacterial infections.
- MakaleYalnız künye2026Sustainable Nutrition Behaviors and Physical Activity Attitudes Among College Students: A Cross-Sectional Study
Kurtbeyoglu, Emine; Kaya, Aleyna
Objective: This study aimed to examine sustainable nutrition behaviors and attitudes toward physical activity among college students. Design: A cross-sectional study. Setting: College setting. Participants: The study included 303 college students (171 female, 132 male). Main Outcome Measure: Sustainable nutrition behaviors were assessed using the Behaviors Scale Towards Sustainable Nutrition, whereas beliefs and attitudes related to physical activity were measured using the Exercise Health Belief Model Scale. Anthropometric measurements, including body weight and waist circumference, were obtained by researchers. Analysis: Pearson and Spearman correlation analyses, as appropriate, and multiple linear regression analyses were conducted. Results: Sustainable nutrition behavior scale total scores were positively correlated with exercise Health Belief Model scores (r = 0.444, P < 0.001) and negatively correlated with body mass index (r = −0.142, P = 0.01) and waist circumference (r = −0.169, P = 0.003). After adjusting for sex, academic level, and income level, sustainable nutrition behaviors remained significantly associated with attitudes toward physical activity (β = 0.400, P < 0.001), explaining 22.6% of the variance (R² = 0.226). Conclusions and Implications: Students with more positive attitudes toward physical activity are more likely to engage in sustainable nutrition behaviors. Integrated health promotion strategies addressing both physical activity and sustainable nutrition may support healthier and more sustainable lifestyles among college students.
