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
- MakaleAçık Erişim2026Influence of Container Type and Growing Media on Seedling Growth of Pinus sylvestris in the Nursery
Tilki, Fahrettin; Er, Omer
Type of container and growing media are two important factors that affect seedling quality. The present study aimed to evaluate the effects of the growing media (local peat sources and Finnish peat) and Enso tube containers (type with vertical slits and rocket type) on the morphological attributes of two-year-old container-grown Pinus sylvestris L. seedlings using a completely randomised block experimental design in the nursery. Both container types and growing media significantly affected some seedling morphological attributes such as seedling height (SH), root collar diameter (RCD), the Dickson quality index (DQI), shoot and root dry weights (SDW and RDW, respectively), and sturdiness quotient (SQ) of P. sylvestris seedlings. When the containers were evaluated, the fixed Enso container type with greater volumes, which has vertical slits on the sidewalls, gave better results in terms of most measured seedling morphological characteristics than the Enso-rocket container type with smooth walls. It was also determined that the growing media significantly affected P. sylvestris seedlings’ morphological indices, and low growing media acidity because high local peat pH decreased some morphological quality attributes of P. sylvestris seedlings. The results suggest that lowering local peat pH can increase the potential of local peat as a Finnish peat substitute in container growing media for P. sylvestris seedling production.
- MakaleYalnız künye2026Freeze–ohmic thawing: A novel pretreatment strategy for cold-pressed black cumin oil production
Tunç, Merve Tuğçe
Cold pressing is one of the most preferred techniques for producing high-quality vegetable oils; however, its relatively low extraction efficiency remains a major limitation. Although ohmic thawing has been investigated as a rapid thawing technique for frozen foods, its application as a pretreatment prior to cold-press oil extraction has not yet been reported. Therefore, this study investigated, for the first time, the potential of freeze–thawing (FT) and freeze-ohmic thawing (FOT) as pretreatment strategies to enhance the recovery and preserve the quality of cold-pressed black cumin oil. FT and FOT pretreatments were applied for one, two, and three cycles before cold pressing, and the extracted oils were comparatively evaluated in terms of oil recovery, physicochemical properties, antioxidant characteristics, FTIR, aroma profile, and fatty acid composition. Both FT and FOT significantly improved oil recovery compared with the untreated control. While FT2 increased the extraction yield to 51.68 ± 2.21%, FOT2 achieved the highest extraction yield (63.11 ± 1.50%), corresponding to a 41% increase over the control. FTIR analysis confirmed the preservation of the characteristic functional groups of black cumin oil following both pretreatments. Thymoquinone was largely preserved, with only a slight reduction in FT2. Likewise, the fatty acid profile remained stable, with no significant differences (p > 0.05) among treatments. These findings demonstrate, for the first time, that freeze-ohmic thawing can be successfully employed as a pretreatment prior to cold pressing, substantially improving black cumin oil recovery while preserving its physicochemical, structural, and compositional quality.
- MakaleYayıncıda açık erişim2026Maternal chrononutrition during pregnancy and the composition of intestinal and placental microbiota
Kurtbeyoglu, Emine; Caferoglu Akin, Zeynep; Ozdemir, Fatma
Background: Disrupted feeding timing may alter microbiota profiles and contribute to metabolic disturbances. This study aimed to investigate the impact of maternal chrononutrition during pregnancy on maternal gut and placental microbiota. Methods: This study was conducted between April 2022 and February 2023 at Erciyes University Faculty of Medicine Hospitals and Kayseri Private Dünyam Hospital in Kayseri, Türkiye, among healthy pregnant women with predominantly daytime feeding (pDT, n = 10) or predominantly nighttime feeding (pNT, n = 10). A questionnaire was administered, and three-day food consumption diaries were recorded at both 20–26 and 32–36 weeks of gestation. Fecal samples were collected at 32–36 weeks of gestation, and placental samples were collected at birth and stored at -80 °C until analysis. Results: Although total daily energy intake at both gestational periods (20–26 and 32–36 weeks) was similar between the groups, gestational weight gain was greater in the pNT group [16.30 (5.25) kg] than in the pDT group [11.90 (3.41) kg] (p = 0.039). Compared with the pDT group, the Firmicutes: Bacteroidetes ratio was higher in the maternal gut microbiota of the pNT group. Furthermore, Bacilli, Lactobacillales, Lactobacillaceae, and Lactobacillus were significantly more abundant in the pDT group than in the pNT group (p < 0.05). The intestinal and placental microbiota of the pDT and pNT groups had similar alpha and beta diversity. Conclusions: Our findings suggest that predominantly daytime or nighttime feeding during pregnancy may influence the composition of maternal gut and placental microbiota. These microbiome alterations may have potential implications for maternal and infant health; however, larger longitudinal studies are needed to clarify their long-term relevance, including possible links with fetal programming.
- MakaleAçık Erişim2026Potentially Toxic Metal Levels in Cheeses Produced in Türkiye: Regional Variation, Milk Source, Ripening Stage, Production Type, and Associated Dietary Exposure and Health Risk
Gürmeriç, Hüseyin Ender; Şengül, Mustafa; Basaran, Burhan
This study investigated potentially toxic metal (PTM) levels in cheeses produced in different regions of Türkiye and evaluated the associated dietary exposure and non-carcinogenic health risk. A total of 84 cheese samples were collected from seven geographical regions and classified according to milk source, ripening stage, and production type. After microwave-assisted acid digestion, PTM levels were quantified by inductively coupled plasma mass spectrometry (ICP-MS), and exposure and non-carcinogenic risk were evaluated using Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Hazard Index (HI). Aluminium (Al), iron (Fe), and zinc (Zn) ranged from <0.00215 to 7.29,<0.00769 to 38.8, and 0.68 to 56.6 mg/kg wet weight, respectively, whereas chromium (Cr), nickel (Ni), copper (Cu), selenium (Se), cadmium (Cd), and lead (Pb) ranged from <0.58 to 244, <1.26 to 369, <1.88 to 4067, <0.91 to 1378, <0.06 to 12.3, and <2.19 to 1754 µg/kg wet weight, respectively. Values marked with “<” represent concentrations below the limit of quantification (LOQ). Arsenic (As) was not detected in any sample. Significant differences were observed for selected PTMs according to ripening stage, milk source, production type, and region (p<0.05). The toxicological contribution (TC) values for nutritional PTM exposure were low. THQ and HI values remained below 1, suggesting a low overall non-carcinogenic risk; however, Pb exceedances in some samples indicate the need for continued PTM monitoring.
- MakaleAçık Erişim2026Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers; [Alıç (Crataegus tanacetifolia) Meyve Sirkesi Takviyesinin Isı Stresi Altındaki Etlik Piliçlerde Et Kalitesi ve Bağırsak Mikrobiyotası Üzerindeki Etkisi]
Kaya, Hacer; Kamiloğlu, Aybike
This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ΣSFA and ΣMUFA levels, and lowered ΣUFA and ΣPUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ΣSFA level while reducing ΣUFA ratio. The 2 mL/L HFV dose decreased ΣMUFA and increased ΣPUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota. Content of this journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
- MakaleAçık Erişim2026Structure-Dependent Triglyceride Protection of Freeze-Dried Lactiplantibacillus plantarum: Storage Protection Window, Lipid Oxidation, and Stress Adaptation
Sun, Zheneng; Zhang, Nan; Wang, Xiaomai; Wei, Xinyao; Ozturk, Samet; Liu, Shuxiang
Lipid-rich matrices can protect probiotics by limiting direct exposure to moisture, oxygen, and gastrointestinal stressors. However, triglycerides are chemically dynamic during storage, and differences in fatty acid structure and oxidation susceptibility may determine whether they exert protective or detrimental effects. In this study, tricaprylin, triolein, and trilinolein were evaluated as post-drying lipid storage matrices for freeze-dried Lactiplantibacillus plantarum 124 during storage at 25 °C, and 37 °C was used to accelerate lipid oxidation. Survival during storage, fatty acid chain retention, oxidation-derived products, stress tolerance, qualitative confocal imaging of membrane-integrity patterns, and transcriptomic responses were analyzed. After 30 d at 25 °C, log reductions were 0.30, 0.24, and 0.24 log10 units in the tricaprylin, triolein, and trilinolein groups, respectively, compared with 0.60 log10 units in the oil-free control, defining a common protective window. Tricaprylin showed the highest fatty acid chain retention, whereas trilinolein exhibited the greatest loss and strongest oxidative change. GC–MS detected no representative oxidation-derived products in tricaprylin, while unsaturated triglycerides generated dimethyl azelate and methyl 9-oxononanoate. Cells recovered from the protective window showed improved acid and bile tolerance, with survival increasing from 30.48% to 53.43–55.65% and from 14.85% to 22.49–27.79%, respectively. Confocal imaging further showed better-preserved membrane-integrity patterns in the triglyceride-treated groups after acid exposure. Transcriptomics indicated enhanced transport, redox, DNA-related, and cell-envelope responses, accompanied by reduced translation and growth-associated metabolism. Within the experimental conditions tested, these results suggest that triglyceride-associated attenuation of viability loss varies among triglyceride systems and across storage stages, while excessive oxidation of unsaturated triglycerides may weaken probiotic stability.
- MakaleYalnız künye2026Starch-Based Microcapsules of Grape Pomace Phenolics: Physicochemical Characterization and Stability in Static In Vitro Digestion
Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa
To protect phenolics of grape pomace, microencapsulation process was carried out with HI-CAP 100, Capsul TA, maltodextrin and potato starch. Encapsulation efficiencies of microcapsules were determined between 69–97%. TPC, TFC, and TAC values of starch-based microcapsules were in the ranges of 36–74 mg GAE/g, 14–28 mg CE/g, and 0.37–0.84 mg C3GE/g, respectively. Maltodextrin, with a value of 74.04 mg GAE/g, was determined to be the best coating material to retain grape pomace phenolics. Similar results were also seen in TFC (28.40 mg CE/g) and ABTS (128.2 mg TE/g) values. While water solubility values were found between 73–92% in microcapsules, grape pomace had 21.81%. The effects of coating materials on the release and bioaccessibility value of grape pomace phenolics encapsulated with different starch types in vitro digestion of oral, gastric and small intestine were investigated. Potato starch-coated microcapsules displayed the least TPC loss in gastric digestion and higher phenolics release in small intestine digestion. The microcapsule with the highest bioaccessibility in oral, gastric, and small intestine phases was Capsul TA, with values of 121%, 205%, and 120%, respectively. Additionally, potato starch-based microencapsulation of phenolics may provide alternative benefits like the slow and balanced release of phenolics in the digestive tract. Microcapsules with maltodextrin, Capsul TA and HI-CAP as coating material had amorphous structures, while potato starch resulted in crystalline structure in the microcapsules. Grape pomace phenolic starch-based microcapsules can be evaluated in the food and pharmaceutical industry depending on the intended use.
- MakaleYalnız künye2026Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes
Zemzemoğlu, Tuba Eda Arpa; Kırıt, Burcu Dündar; Darıcı, Merve; Ağçam, Erdal; Cabaroğlu, Turgut
Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.
- MakaleAçık Erişim2026Designing an industrial-scale radio frequency decontamination process for peanut butter
Coskun, Eda; Ozturk, Samet; Tasci, Caner; Kahraman, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behic; Marra, Francesco; Erdogdu, Ferruh
Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. Even though roasting is included along the processing line, the presence of these safety issues indicates the requirement of process following the packaging of the samples. Because of the lower thermal diffusivity of the peanut butter, a conventional thermal process is expected to be challenging with expected temperature non-uniformities. Therefore, radio frequency (RF) heating was considered in this study for thermal processing of peanut butter samples. For this purpose, a computational model was developed to determine the temperature change of peanut butter samples. Experimental studies for model validation were completed in a 10 kW - 27.12 MHz RF system at 3300 and 4000 V electrode potentials. Following the model validation, a comparison to the conventional thermal processing was presented, and industrial scale thermal processing studies were applied where up to 30 packaged samples were placed within the RF cavity. Process efficiency was determined with the process time decrease, temperature uniformity and decontamination effects. Science4Impact: This study demonstrated RF processing for an efficient thermal decontamination with uniform temperature distribution attained within the samples in an industrial scale process.
- Derleme MakaleYalnız künye2026Emerging thermal and non-thermal technologies addressing Salmonella contamination in low-moisture spices and herbs
Lian, Yi; Verma, Tushar; Chen, Long; Sun, Shengqian; Ozturk, Samet; Subbiah, Jeyamkondan; Liu, Shuxiang; Wei, Xinyao
Spices and herbs are vital flavoring agents in food. However, they are particularly vulnerable to microbial contamination primarily due to their open production environments and low water activity, which enhances microbial resistance to conventional pasteurization. In addition, traditional decontamination methods often struggle to balance microbial safety and product quality. This review aims to deliver valuable insights into innovative technologies designed for improving microbial safety and overall quality of spices and herbs while fostering advancements in the industry. This review comprehensively summarizes the principles, applications, and influencing factors of emerging thermal technologies (e.g., radio frequency heating, superheated steam, and vacuum steam) and non-thermal technologies (e.g., ethylene oxide, chlorine dioxide, cold plasma, and ionizing irradiation). Furthermore, it critically discusses the current limitations of these technologies and proposes strategies for future advancements. Novel decontamination technologies show promise in improving microbial safety and preserving the quality of spice and herb products. In particular, radio frequency and chlorine dioxide technologies emerge as promising options for spice decontamination due to their better ability to balance microbial control efficiency and quality retention. Further research should focus on optimizing parameters through models, developing combination technologies, and promoting pilot test verification to facilitate industrial application.
- MakaleYalnız künye2026Agricultural value-added, fertilizer and pesticide use, and environmental load capacity: evidence from BRICS-T countries
Akyol, Mehmet; Zuhal, Mustafa; Mete, Emrullah; Lorente, Daniel Balsalobre; Barut, Abdulkadir
The agricultural sector plays a vital role in ensuring food security and supporting sustainable economic growth. However, climate change and global warming pose significant challenges to the long-term viability of agricultural production, underscoring the need for sustainable agricultural practices. Adopting clean technologies and environmentally responsible policies is essential for balancing economic and agricultural sustainability while minimizing ecological harm. Supportive and protective agricultural inputs are widely used to enhance productivity, yet excessive, unregulated use can lead to environmental degradation. This deterioration negatively impacts ecosystems, reducing biodiversity and straining natural resources. The Load Capacity Factor (LCF) serves as a critical metric for assessing the environmental footprint of agricultural activities. This paper investigates the effects of agricultural value-added, pesticide use, and fertilizer application on LCF in BRICS-T countries. The findings indicate that these variables exhibit long-term cointegration, with varying short- and long-term impacts. To ensure the sustainability of agricultural production while safeguarding ecosystems, it is essential to integrate clean technologies, precision farming, and regenerative agricultural practices into policy frameworks. Sustainable agricultural systems and environmentally conscious policies are fundamental to securing resilient food production and long-term economic stability.
- MakaleAçık Erişim2026Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes
Tunc Odabas, Merve Tugce; Saricaoglu, Furkan Turker; Parlak, Mahmut Ekrem; Akdogan, Arda; Odabas, Halil Ibrahim; Gündogdu, Engin; Simsek, Senay; Atalar, Ilyas
This study aimed to optimize the spray-drying (SD) process for aquafaba and compare the physical and techno-functional properties of the resulting powder with those of its freeze-dried (FD) counterpart. A Box-Behnken design was employed to evaluate the effects of inlet air temperature (150-190 degrees C), air speed (3.5-4.3 m/s), and feed flow rate (0.3-0.5 L/h) on 14 quality responses. The optimized SD conditions were determined to be an inlet air temperature of 189 degrees C, an air speed of 4.2 m/s, and a feed flow rate of 0.3 L/h. Validation experiments demonstrated that the developed models had high predictive capacity, with only a small discrepancy (0.56-5.88%) between the predicted and experimental values. Comparative analysis showed that the optimized SD powder had significantly lower moisture content (2.47%) and water activity (0.18) than the FD powder (3.51% and 0.34, respectively), indicating superior storage stability. In addition, the SD powder exhibited greater whiteness (82.37), higher water solubility (88.44%), and substantially greater foaming capacity (266.67%) than the FD sample (243.33%). Although the FD powder demonstrated better wettability and water absorption capacity because of its porous structure, FTIR spectroscopy and protein secondary structure analysis confirmed that SD preserved the functional integrity of aquafaba. Specifically, SD induced a transition from disordered random-coil structures to more ordered beta-sheet and beta-turn configurations, thereby improving foaming performance. Overall, these findings indicate that optimized spray-drying is a highly efficient and industrially scalable alternative to freeze-drying for producing functional aquafaba powder for use as a plant-based egg substitute.
- 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.
- MakaleAçık Erişim2025Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut
Küçük, Murat; Baltaci, Cemalettin; İlyasoğlu, Huri; Karpuz, Omer; Yilmaz, Firat; Kılınç, Kagan; Güler, Burak; Topkaya, Gamze
This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.
- Derleme MakaleAçık Erişim2025Hayvan yemlerine yeşil sentez metalik nanopartikül ilavelerinin etkileri
Kaya, Hacer
Hayvancılık işletmelerinde “mümkün olan en yüksek kalitede, en fazla ürünü, en kısa zamanda ve en ucuza üretme” amacına ulaşabilmeleri için yemde uygun mineral dengesini sağlayabilmek önemlidir. Mineraller, tüm çiftlik hayvanlarının optimum bir düzeyde büyüme ve gelişmeleri, hastalıklardan korunmaları, üremeleri ve üretmeyi sürdürebilmeleri için temel besinsel elemanlardır. Geçtiğimiz yıllarda fiziksel ve kimyasal yöntemlerle sentezlenen nano minerallerin çiftlik hayvanları üzerine etkilerini inceleyen çok sayıda çalışma yapılmıştır. Ancak bu yöntemlere alternatif olan “yeşil sentez” veya “biyosentez” adı verilen yöntemle üretilen nano minerallerin yem katkı maddesi olarak kullanımına yönelik çalışmalar da son zamanlarda dikkat çekmektedir. Yeşil sentez teknolojisi temiz, ucuz, tek adımlı ve basit, hızlı ve güvenilir olmasının yanısıra sağlık ve çevre dostu bir yöntemdir. Yeşil sentez yöntemi, bitki, bakteri, mantar, alg ve maya gibi biyolojik ajanlarda bulunan proteinler, enzimler, vitaminler, fenolik maddeler, organik asitler vb. metabolitlerin indirgeme fonksiyonu ile metal tuzları nanopartikül (NP) seviyesine dönüştürebilmesidir. En az bir boyutu 100 nm’den daha küçük olan parçacıklar NP’ler olarak adlandırılmaktadır. Nano mineraller/metal nanopartikül (MNP)’ler çok küçük boyut ve yüksek yüzey/hacim oranlarına sahip olmaları nedeniyle üstün mekanik, termal, optik ve manyetik özellikler kazanmış ve tarım, eczacılık, tıp, biyomedikal, biyoteknoloji, optik, enerji gibi farklı uygulama alanlarında yenilik için önemli bir araç haline gelmişlerdir. Bu derleme, gelişen küresel problemlere çözüm olarak, sürdürülebilir ve sıfır atık ilkelerini temel almış yeşil sentez metoduyla üretilen metal nanopartiküllerin hayvan yemlerinde kullanılma potansiyellerine ilişkin literatür verilerini özetlemektedir.
- Derleme MakaleAçık Erişim2025Hayvansal Gıda Üretiminde Su Ayak İzinin Değerlendirilmesi
Kaya, Hacer; Mazlum, Halit
Su, insan sağlığının, çevresel sürdürülebilirliğin, endüstriyel üretimin ve gıda güvenliğinin en temel unsurudur. Yerkürede kullanılabilir tatlı su kaynakları toplam su kütlesinin sadece % 2,5’ini oluşturmaktadır. Dünya nüfusundaki hızlı artış, küresel ısınma, endüstriyel üretimdeki ilerlemeler ve bilinçsiz kullanım etkileriyle sınırlı olan tatlı su kaynakları azalmaktadır. Bu anlamda su kaynaklarının verimli kullanılmasını sağlayan “su ayak izi” kavramı ön plana çıkmaktadır. Su ayak izi, genel anlamıyla bir ürünün üretiminden tüketimine kadarki tüm aşamalarda gerekli olan tatlı su miktarını ifade eder. Literatürdeki ilgili çalışmalarda, Dünya genelindeki tarımsal üretim içerisinde hayvansal ürünlerin üretimi su ayak izinin çok önemli bir kısmını (yaklaşık üçte birini) oluşturduğu bildirilmektedir. Bu çalışmalarda, et üretiminin su ayak izinin süt ve yumurta üretiminden fazla olduğu, et üretimi içerisinde de sığır etinin en yüksek paya sahip olduğu bildirilmiştir. Türkiye’de su ayak izinin sektörel dağılımında tarımsal faaliyetlerin % 89 ile ilk sırada yer alması hayvansal gıda üretiminde su yönetiminin doğru yapılmasının ülkemiz açısından önemini ortaya koymaktadır. Gelecekte, küresel nüfus artışıyla birlikte hayvansal gıda üretiminin artışı ve üretim sistemlerinin gelişmesi muhtemeldir. Bu durumun mevcut tatlı su kaynakları üzerinde ek bir baskı oluşturacağı öngörülmektedir. Bu nedenle hayvansal gıda üretiminin tüm aşamalarında gerekli olan su miktarının ürün bazında bilinmesi suyun doğru yönetimi ve verimli kullanımı açısından oldukça önemlidir. Ayrıca düşük su ayak izine sahip yemlerin kullanılması, meraya dayalı hayvancılığın teşvik edilmesi, gıda israfının önlenmesi ve üretim zincirindeki tüm paydaşların bilinçlendirilmesi hayvansal üretimde su ayak izini azaltan ilave önlemler olarak sıralanabilir. Bu çalışmada su kullanımının yüksek olduğu hayvansal gıda üretiminde su ayak izinin önemi küresel ölçekte ve Türkiye özelinde değerlendirilmiştir.
- MakaleAçık Erişim2025A comprehensive assessment of the antioxidant capacity and sensory properties of wheat-based cereal breads produced in different formulations
Burnaz, Nesibe Arslan; Hendek, Muge; Baltaci, Cemalettin
In this study, it was aimed to investigate the physicochemical, sensory and antioxidant properties of some wheat-based cereal bread types that are offered for sale and frequently consumed in the markets in Turkey. Bread types were produced with the help of a home-type bread-making machine, and 100% white wheat flour bread (WB) was used as a control. Sensory evaluations were determined by using the nine-point hedonic scale method. Total phenolic contents were determined by using Folin-Ciocalteau’s method. Antioxidant capacities were determined by using ABTS, DPPH, and FRAP assays. Besides, all data were evaluated by using principal component analysis (PCA) to discriminate the properties of bread types. Whole-wheat bread showed the highest antioxidant potentials (200.00µM TEAC for ABTS, 147.50µM TEAC for DPPH, 116.94µM TEAC for FRAP) and the highest amount of phenolic content (64.30mg GAE/100gDW), but a low overall acceptability score (6.00/9.00). As a result, the addition of wheat-based cereal flours affected the antioxidant, sensory, and physical properties of the produced breads (p<0.05). Different cereal flours added to the bread formulation positively affected the antioxidant properties of all breads, but only wheat bran and oat flour addition positively affected the overall sensory acceptability of the bread types. Hereby this study, individuals will be made aware of consuming bread types enriched with different cereal flours including important micronutrients instead of WB which is so poor in micronutrients. The study also provides convenience to individuals in the production of these breads in a home-type bread-making machine. This study reveals the various data for functional properties of bread types that are consumed less than WB.
- Derleme MakaleAçık Erişim2025Orta Asya'dan Anadolu'ya Uzanan Bir Yolculuk: Yörük Mutfak Kültürü
Akyürek, Suat; Özdemir, Özcan; Genç, Gökhan
Yeme-içme alışkanlıkları, insanlık tarihinin başlangıcından bu yana toplumların vazgeçilmez unsurlarından biri olmuştur. Toplumların ihtiyaçlarına göre şekillenen yiyecekler, kültürel birer öge haline gelmiş ve farklı toplumların etkileşimleri sonucunda çeşitlenerek bölgesel farklılıklar göstermiştir. Bu kültürel çeşitliliğin önemli temsilcilerinden biri de Yörüklerdir. Yörükler, binlerce yıldır hayvanlarına daha iyi otlaklar bulabilmek amacıyla göçebe bir yaşam tarzını benimseyen ve genellikle yerleşik hayata geçmeyen topluluklardır. Göçebe yaşam tarzları, farklı toplumlarla kültürel ve sosyal etkileşimler kurmalarına olanak sağlayarak özgün mutfak kültürlerinin gelişimine katkıda bulunmuştur. Bu özgün kültürler arasında Yörük mutfağı, kendine has yiyecek ve içecekleriyle öne çıkmaktadır. Yörükler, doğal yaşam ortamında ürettikleri yiyecek ve içecekleri nesiller boyunca aktarmışlardır. Et, süt ve tahıl ağırlıklı olan bu mutfak kültürünün sağlık açısından faydalı olduğu düşünülmektedir. Yörükler, uzun ve sağlıklı yaşamlarının sırrını doğayla iç içe olan yaşam tarzlarına borçlu olduklarını belirtmektedir. Yapılan bu çalışmada Yörük mutfağının tarihsel, sosyo-ekonomik ve gastronomik özelliklerini incelemeyi amaçlamaktadır. Ayrıca, konu hakkında yapılmış mevcut araştırmalar incelenmiş, ikincil veri kaynaklarından elde edilen bulgular doğrultusunda Yörük mutfağının mevcut durumu ortaya konulmuş ve ileride gerçekleştirilebilecek bilimsel çalışmalar için öneriler sunulmuştur.
- MakaleAçık Erişim2025Kadınlarda Sosyal Etkinin Yeme Bozukluklarıyla İlişkisi: Beden Memnuniyetinin Aracılık Rolü
Türkkan, Tuğba; Bülbül, Kenan; Zemzemoglu, Tuba Eda Arpa
Amaç: Araştırmada yetişkin kadınlarda sosyal etki ve yeme bozuklukları arasındaki ilişkide beden memnuniyetinin aracı rolü incelenmiştir. Gereç ve Yöntemler: Araştırma, 2024 yılı içerisinde Mayıs-Ekim ayları arasında, yaş ortalaması 22,11 olan 317 yetişkin kadın ile gerçekleştirilmiştir. Kişisel bilgi formu, Sosyal Etki Ölçeği, Beden Memnuniyeti Ölçeği ve Yeme Tutum Testi (YTT-40) ile veri toplanmıştır. Araştırmanın değişkenleri arasındaki ilişkiler Pearson Momentler Çarpımı Korelasyon Katsayısı yöntemi ile değerlendirilmiştir. Aracılık analizleri IBM SPSS Versiyon 24.0 programı ve PROCESS makro ile gerçekleştirilmiştir. Bulgular: Araştırma bulguları beden memnuniyeti ile sosyal etki arasında negatif (r = -0,256, p < 0,001) bir korelasyon olduğunu göstermektedir. Beden memnuniyeti ile yeme bozukluğu arasında da negatif (r = -0,261, p < 0,001) bir korelasyon bulunmaktadır. Elde edilen sonuçlar, beden memnuniyetinin sosyal etki ile yeme bozukluğu arasındaki ilişkide anlamlı bir aracı rol üstlendiğini ortaya koymaktadır. Sonuç: Sonuçlar, kadınlarda sosyal etkinin beden memnuniyeti aracılığıyla yeme bozuklukları riskini artırdığını, ayrıca sosyal medya ve toplumsal normların kadınlar üzerindeki baskısını azaltmayı hedefleyen önleme programlarının önemini vurgulamaktadır. Sağlıklı beden algısını teşvik eden kampanyalar, medya içerik düzenlemeleri ve multidisipliner tedavi yaklaşımları, yeme bozukluklarının önlenmesi ve tedavisinde kritik rol oynayabilir. Bu bulgular, yeme bozukluklarının sosyal ve kültürel faktörlerle bağlantılı karmaşık bir sorun olduğunu göstermektedir.
- MakaleAçık Erişim2025FARKLI FORMLARDAKİ KUDRET NARI (Momordica charantia L.) MEYVELERİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI
Ilter, Seyda Merve; Sagdic, Osman; Ekici, Lütfiye; Dedebas, Tugba
Bu çalışmada kudret narının (Momordica charantia L) farklı formlarının (ham ve olgun kudret narı, zeytinyağlı karışımı ile ticari toz formu) antioksidan ve antimikrobiyal özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada üç farklı çözücüyle (su, metanol ve etanol) ekstrakte edilen örneklerin toplam fenolik madde miktarı (, DPPH serbest radikal süpürücü madde miktarı ve toplam antioksidan miktarı belirlenmiştir. Olgun, ham, zeytinyağlı ve toz kudret narı örneklerinin su, etanol ve metanol ekstraktlarının toplam fenolik madde miktarları sırasıyla 245,43-453,77; 26,83-475,18 ve 22,14-695,49 mg GAE/L aralığında belirlenmiştir. En düşük toplam fenolik madde miktarı 22,14 mg GAE/L ile toz kudret narının metanolik ekstraktlarında belirlenirken en yüksek fenolik madde miktarı ise 695,49 mg GAE/L ile olgun kudret narının metanolik ekstraktlarında tespit edilmiştir. Olgun kudret narının su, etanol ve metanol ekstraktlarının tümü Aeromonas hydrophila, Bacillus subtilis ve Escherichia coli O157:H7`karşı etkili olduğu görülmüştür. Bununla birlikte Listeria. Monocytogenes karşı zeytin yağlı kudret narının su ve etanol ile ekstraktlarının diğer formlarına göre antimikrobiyal aktivite gösterdiği saptanmıştır. Çalışmada elde edilen verilere göre insan sağlığı üzerine olumlu etkileri nedeni ile piyasada bulunan farklı kudret narı formlarının biyoaktivite içeriklerine ışık tutabileceği düşünülmektedir.
