Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Akdoğan, Arda(1)
- Aydın, Engin(1)
- Baltacı, Cemalettin(1)
- Cakir, Elif Nida(1)
- Erdogdu, Ferruh(1)
- Gülbahar, Esma(1)
- Gürmeriç, Hüseyin Ender(1)
- Kahraman, Kubra(1)
- Kurt, Pınar(1)
- Liu, Shuxiang(1)
- Odabaş, Halil İbrahim(1)
- Ozturk, Samet(1)
- Parlak, Mahmut Ekrem(1)
- Sarıcaoğlu, Furkan Türker(1)
- Soncu, Eda Demirok(1)
- Tasci, Caner(1)
- Tunç, Merve Tuğçe(1)
- Ürkek, Bayram(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ2Germination 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.
- MakaleYalnız künye2026Scopus SJRQ1Radio 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.
- MakaleYalnız künye2026Scopus SJRQ1Nutritional 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.
