Sürdürülebilir Kalkınma Amaçları

• 2
• 2

Yazarlar

• Alasalvar, Hamza(1)
• Ayrancı, Vasıf Kubilay(1)
• Baltaci, Cemalettin(1)
• Başoğlu, Aysel(1)
• Berktas, Serap(1)
• Burnaz, Nesibe Arslan(1)
• Cam, Mustafa(1)
• Cansu, Tayyibe Beyza(1)
• Erbay, Zafer(1)
• Gümrükçüoğlu, Abidin(1)
• Ilyasoʇlu, Huri(1)
• Karaoglu, Sengül Alpay(1)
• Kaya, Murat(1)
• Koca, Ilkay(1)
• Mzoughi, Mondher(1)
• Ocak, Ümmühan(1)
• Odabaş, Halil İbrahim(1)
• Salum, Pelin(1)
• Sinek, Kadriye(1)
• Yayli, Nurettin(1)
• Yücel, Murat(1)
• Zemzemoğlu, Tuba Eda Arpa(1)

• MakaleYayıncıda açık erişim2026Scopus SJRQ1/r/gumushane/13595
  Production 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.

  • 
  İncele
• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/13450
  Microwave-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.

  • 
  İncele
• MakaleYalnız künye2021Scopus SJRQ1/r/gumushane/14844
  Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction

  Odabaş, Halil İbrahim; Koca, Ilkay

  Rosa pimpinellifolia L. fruits (RPF) have great industrial potential due to the high presence of anthocyanins. In this work, microwave-assisted aqueous two-phase extraction (MA-ATPE) was applied to simultaneous extraction and purification of anthocyanins from RPF with ethanol/ammonium sulfate aqueous two-phase system (ATPS). MA-ATPE process was optimized by single-factor experiments and response surface methodology. The optimal anthocyanin yields were achieved in conditions of 0% HCl (w:w), 26.85% ethanol (w:w), 19.15% ammonium sulfate (w:w), liquid to solid ratio 40, 17.29 min, 60 °C and 400 W. Predicted anthocyanin yield of MA-ATPE at optimum conditions were determined as 1373.04 mg cyanidin 3-glucoside equivalent/g dry RPF. The purity of anthocyanin rich extract obtained by MA-ATPE was 1.65-fold greater than microwave assisted extraction using 80% ethanol (MAE). The compositional characterization of anthocyanins were carried out with HPLC-QTOF-MS. MA-ATPE had no obvious changes on anthocyanin composition when compared to MAE. Results indicated that the MA-ATPE could be a promising method for the extraction and preliminary purification of anthocyanins from different plant materials.

  • 
  AtıfScopus44·WoS36·OpenAlex42

  İncele
• MakaleYalnız künye2020Scopus SJRQ2/r/gumushane/12722
  Synthesis of Microwave-Assisted Fluorescence Carbon Quantum Dots Using Roasted–Chickpeas and its Applications for Sensitive and Selective Detection of Fe3+ Ions

  Başoğlu, Aysel; Ocak, Ümmühan; Gümrükçüoğlu, Abidin

  A simple method for the green synthesis of fluorescent carbon quantum dots (CQDs) has been developed by using roasted chickpea as carbon source in one-step without using any chemical. Interestingly, not only the carbon source of CQDs and the whole synthesis procedure are environmentally friendly, but also the synthesized CQDs have shown many advantageous properties such as high fluorescence intensity, excellent photostability, and good water solubility. CQDs which were firstly synthesized from roasted–chickpeas by a microwave-assisted pyrolysis have been characterized using UV-vis absorption spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy (FTIR) spectroscopy, X-ray diffraction (XRD) technique and transmission electron microscopy (TEM). In addition, the details of the structure have been revealed by the electron diffraction (SAED; selected-area electron diffraction) method based on the TEM images. The synthesized CQDs emits blue fluorescence under UV light (at 365 nm). A microwave oven (350 watts) was used to prepare CQDs in 120 s. The effect of various metal ions on the fluorescence intensity of CQDs was investigated in order to determine its utality in the detection of metal ions. It was determined that 1.38 mg/L of Fe3+ ions quenched the fluorescence intensity of the CQDs by 65%. The linear range is observed between 11.25 and 37.50 μM with limit of detection (LOD) and limit of quantification (LOQ) of 2.74 μM and 8.22 μM, respectively. CQDs which are highly selective and sensitive for Fe3+ ions was used to determine Fe3+ ions in certified reference material (CRM-SA-C). Fe3+ ions concentration was determined with precision values of more than 95% as intra-day and inter-day relative standard deviation (RSD%) is 5 at room temperature.

  AtıfScopus123·WoS107·OpenAlex127

  İncele
• MakaleYalnız künye2015Scopus SJRQ1/r/gumushane/13138
  Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale

  Ilyasoʇlu, Huri; Burnaz, Nesibe Arslan

  The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.

  • 
  AtıfScopus21·WoS19·OpenAlex25

  İncele
• MakaleYalnız künye2011Scopus SJRQ3/r/gumushane/15406
  Microwave assisted essential oil analysis and antimicrobial activity of M. alpestris subsp. alpestris

  Cansu, Tayyibe Beyza; Yücel, Murat; Sinek, Kadriye; Baltaci, Cemalettin; Karaoglu, Sengül Alpay; Yayli, Nurettin

  The present work describes the chemical composition and antimicrobial activity of the essential oil of Myosotis alpestris F.W. Schmidt subsp. alpestris (Boraginaceae). The essential oil was obtained from all parts of the plant by microwave distillation and analyzed by GCFID and GC-MS. Forty-seven components representing 88.2 % of the total oil were characterized and the main components of this species were found to be n-nonanal (11.8 %), decanal (10.8 %), n-octanal (10.7 %), hexahydrofanesyl acetone (6.6 %), o-cymene (3.9 %), tetradecanal (3.7 %), eicosanol (2.2 %) and E-β-farnesene (2.0 %). The isolated essential oils of M. alpestris subsp. alpestris was tested for antimicrobial activity against the bacteria Escherichia coli, Yersinia pseudotuberculosis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Mycobacterium smegmatis and the fungus Candida albicans and Saccharomyces cerevisiae at maximum essential oil concentration in hexane of 1000 μg/mL and they showed only antibacterial activity against fungus bacteria.

  AtıfScopus11·WoS9

  İncele