Sürdürülebilir Kalkınma Amaçları

• 154
• 51
• 41
• 14
• 6
• 2
• 1
• 1

Araştırmacılar(65)

• Akdogan, A.
• Akdoğan, Arda
• Aktaş, Kübra
• Altuntaş, Ümit
• Bahar, Bilge
• Baltacı, Cemalettin
• Barlak, Esra
• Bektaş, Müberra
• Beşer, Musa
• Bostan, Sinan
• Bostanci, Dilara Erkmen
• Bulut, M.
• Bursa, Batuhan
• Coşkun, Yunus
• Çağlar, Sümeyye
• Çelik, Meryem
• Dağ, Murat
• Dalkiran, Yusuf
• Dilek, Cemal
• Durmaz, Aysun
• Dündar, Rahime
• Engül, M.S.
• Ergüney, Gülşen
• Erol, Seyit
• Ertop, M.H.
• Gedikli, Hasan
• Genç, Berna
• Girgin, Serpil
• Gundogdu, Ali
• Gülbahar, Esma
• Güler, Burak
• Gündoğdu, Engin
• Hacıbektaşoğlu, Firdevs
• Hezer, Fatma
• Ilter, S.M.
• Kalyas, Alperen
• Kaplan, Benay
• Karabaş, Yağmur
• Karataş, Şeyda Merve
• Karpuz, Ömer
• Kaya, Şemsettin
• Kerse, Sevgi
• Kobya, H.N.
• Koca, Ilkay
• Kul, Merve Kalafat
• Menevseoglu, Ahmed
• Muslu, Ayşe
• Odabas, Halil I.
• Okcu, Zuhal
• Sarikaya, Sevim B. Ozturk
• Sarikaya, Sevim Beyza Ozturk
• Tanriverdi, Ebru Sandal
• Tunc Odabas, Merve Tugce
• Yavuz, Busra
• Yavuz, Yasemin
• Yılmaz, Fırat
• Yildiz, H.
• Yilmaz, Kubra
• Yilmaz, Sena Nur
• Yuksel, Ferhat

• MakaleYalnız künye2027Scopus SJRQ1/r/gumushane/13587
  Efficacy of blue light-assisted ClO2 for Salmonella decontamination on basil leaves: inactivation kinetics, quality preservation, and microbiota dynamics

  Lian, Yi; Liu, Songlin; Ozturk, Samet; Wei, Xinyao

  Frequent Salmonella outbreaks associated with basil leaves highlight the need for effective postharvest decontamination. Conventional microbial sanitizers often fail to inactivate pathogens while preserving product quality, creating a demand for novel decontamination technologies suitable for basil. In this study, the microbial safety of basil under typical consumption scenarios was evaluated and a blue light-assisted ClO2 (COM) decontamination process for basil leaves was developed. Mathematical models were used to describe the microbial inactivation kinetics, and a systematic comparison was conducted against traditional single-chemical sanitizers (H2O2, HClO, ClO2, and 75% ethanol) in terms of microbial safety and final product quality. Results showed that simulated cooking scenarios, including pizza baking and hot soup immersion, were insufficient to reduce the Salmonella levels below the detection limit (<10 CFU/g) under a high initial load of 9.7 log CFU/g. Compared to the single-chemical treatments, 100 mg/L COM treatment achieved significantly higher decontamination (p < 0.05) by reducing Salmonella and background microbiota by 4.8 and 3.5 log CFU/g, respectively, with treatment time of 15 min. The inactivation kinetics of Salmonella showed a non-linear inactivation kinetics, which was captured by the Weibull model with a low RMSE value (RMSE = 0.16), although the AICc value (11.37) indicated limited model parsimony. Furthermore, the COM treatment significantly reduced bacterial richness (with the Chao1 index decreasing from 316 to 71) and effectively inactivated key spoilage organisms (Pseudomonas) as well as members of the Enterobacteriaceae, Actinomycetota, and Bacillota groups. Compared with the 100 mg/L ClO2 treatment alone (1.40 mg/kg), the 100 mg/L COM treatment resulted in a ClO2 residue concentration below the detection limit, without significantly altering visual appearance, color, chlorophyll content, total phenolics, or polyphenol oxidase activity (p > 0.05). Overall, blue light-assisted ClO2 treatment effectively reduced microbial contamination and reduced ClO2 residues while preserving the physical quality of basil, representing a promising decontamination approach for the fresh produce industry.

  • 
  • 
  • 
  İncele
• Derleme MakaleYalnız künye2026Scopus SJRQ1/r/gumushane/10532
  Emerging 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.

  • 
  AtıfScopus1·WoS1·OpenAlex1

  İncele
• MakaleAçık Erişim2026Scopus SJRQ2/r/gumushane/10552
  In Vitro Antioxidant, Antibacterial, and Cholinesterase-Inhibitory Properties of an AqueousEuphorbia macrocladaRoot Extract Obtained by Ultrasound-Assisted Extraction

  Gül, Abdulkadir; Yilmaz, Firat; Topal, Fevzi; Özgen, Inanc; Aydogmus, Ercan; Arslanoglu, Hasan

  In the present study, the aqueous extract obtained from the roots of Euphorbia macroclada via ultrasound-assisted extraction (Ult-ER) was evaluated for its anticholinesterase (AChE and BChE), antioxidant, and antibacterial activities. While the extract exhibited weak inhibition against AChE (IC50: 507.69 +/- 17.95 mg/mL), it showed relatively greater inhibitory activity against BChE (IC50: 22.41 +/- 0.49 mg/mL). In antioxidant assays, Ult-ER exhibited measurable antioxidant responses, with DPPH and ABTS(+) radical-scavenging capacities of 18.33 +/- 0.49 and 119.59 +/- 1.86 mg TE/L, respectively. Its Fe-3(+) and Cu-2(+) reducing capacities were 128.51 +/- 12.57 and 670.33 +/- 11.59 mg TE/L, respectively. The total phenolic and flavonoid contents were 84.80 +/- 3.31 mg GAE/g and 60.67 +/- 2.29 mg QE/g, while the total antioxidant capacity was 9.78 +/- 0.44 mg TE/g and 15.62 +/- 1.85 mg BHAE/g. In the antibacterial evaluation, Ult-ER at the highest tested concentration of 8 mg/mL exhibited inhibitory activity against all tested strains, including Enterococcus faecalis ATCC 29212, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Pseudomonas aeruginosa ATCC 27853, whereas no detectable inhibition was observed at lower concentrations.

  • 
  İncele
• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/10579
  Designing 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.

  • 
  İncele
• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/10363
  Process 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.

  • 
  İncele
• MakaleYalnız künye2026Scopus SJRQ1/r/gumushane/16180
  An insight of oil protection theory: Survival, structural and metabolic adaptation of Salmonella enterica Enteritidis Phage Type 30 in three triglycerides

  Zhao, Huan; Sun, Rui; Cao, Shidi; Ozturk, Samet; Erdogdu, Ferruh; Liu, Xingyi; Liu, Shuxiang

  Oil protection theory posits that oil enhances microbial survival and heat resistance in low-moisture foods, yet the role of triglyceride composition remains poorly defined. This study investigates how Salmonella enterica Enteritidis PT 30 adapts during desiccation in peanut oil (mixed triglycerides, aw,25 degrees C = 0.30) and two representative components, namely, trilinolein and glyceryl trioleate. The lipid-specific structural and metabolic adaptations were analyzed through confocal microscopy and transcriptomics. S. Enteritidis exhibited the lowest persistence (3.43-log reduction over 180 days) and weakest heat resistance (2.5 h at 80 degrees C to achieve 3.5-log reduction) in peanut oil. The survival of S. Enteritidis in triglycerides could be correlated with its metabolic dormancy via suppression of ribosomal and oxidative phosphorylation pathways. Trilinolein enhanced S. Enteritidis' heat resistance (30 h at 80 degrees C for 3.5-log reduction) and moderate storage mortality (1.64-log reduction at 180 d), driven by stress hyperactivity. Glyceryl trioleate balanced heat tolerance (8 h) with optimal storage survival (1.19-log reduction), mediated by partial metabolic suppression. Peanut oil preserved S. Enteritidis transient motility in water-rich microenvironments, while pure triglycerides formed compact, dehydrated aggregates. Transcriptomics identified divergent strategies. Peanut oil induced dormancy at the expense of stress resilience, whereas homogeneous lipids imposed distinct constraints; that is, trilinolein amplified oxidative stress, and glyceryl trioleate intensified desiccation. These findings refine oil protection theory, demonstrating that lipid heterogeneity-not just low water activity-shapes microbial outcomes. The mixed components of peanut oil buffer stress but limit protective efficacy, while its purified constituents reveal how specific triglycerides modulate survival. This mechanistic understanding advances theoretical models of pathogen persistence in oily matrices and guides targeted strategies to mitigate risks in low-moisture oil-rich food systems.

  • 
  AtıfWoS5·OpenAlex5

  İncele
• MakaleAçık Erişim2026/r/gumushane/20432
  Thermostability and pH Differentiation in Geobacillus Hydrolases: A Comparative Perspective

  Akbiyik, E; Varol, A; Tekgul, ZB; Genc, B; Adiguzel, A

  İncele
• MakaleAçık Erişim2026/r/gumushane/19413
  Effects of drying methods on physicochemical properties and bioactive compounds of wild fruits native to the Gümüşhane flora of NE Türkiye

  Bulut, Volkan Numan; Baltaci, Cemalettin; Gundogdu, Ali; Barlak, Esra

  Wild fruits are valuable natural sources of bioactive compounds with significant nutritional and functional properties. This study comparatively evaluated the effects of freeze-drying (FD), oven drying (OD), and open-air drying (AD) on the physicochemical properties, total phenolic content (TPC), vitamin C content, and antioxidant properties of five wild fruit species naturally growing in the Gümüşhane region of Türkiye: wild pear (Pyrus elaegrifolia Pall.), hawthorn (Crataegus orientalis), rosehip (Rosa canina L.), cornelian cherry (Cornus mas L.), and barberry (Berberis vulgaris). Drying method markedly affected both physicochemical characteristics and bioactive compounds. Oven drying produced the lowest water activity values (0.10–0.34), indicating enhanced microbiological stability, whereas freeze-dried samples generally showed superior preservation of phenolic compounds and antioxidant activity. The highest TPC was observed in air-dried cornelian cherry (935.59 mg GAE/kg), while freeze- dried rosehip exhibited the highest TPC among freeze-dried samples (907.63 mg GAE/kg). Vitamin C was highly sensitive to thermal processing, and most oven-dried samples showed values below the detection limit (<0.30 mg/kg). In contrast, freeze-dried rosehip retained the highest vitamin C content (1594 mg/kg). Freeze-dried cornelian cherry exhibited the highest DPPH radical scavenging activity (93.45%), whereas oven-dried rosehip showed the highest total antioxidant content (33.38 mg/g). The relatively high antioxidant values observed in some oven-dried samples may also be partially associated with the formation of Maillard reaction products exhibiting antioxidant properties under thermal processing conditions. Correlation and hierarchical cluster analyses revealed statistically significant (p < 0.05) fruit-specific differences in antioxidant behavior and clustering patterns, indicating that the responses to drying treatments were more strongly influenced by fruit matrix composition than by drying method alone. The findings demonstrate that the effects of drying treatments are strongly fruit matrix-dependent and that no single drying method is universally optimal for preserving all quality attributes of wild fruits.

  • 
  İncele
• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/14214
  Non-Alcoholic Beer Production Using Ohmic Heating-Assisted Vacuum Distillation Method

  Akdoğan, Arda; Baltacı, Cemalettin

  In this study, non-alcoholic beer was produced with an ohmic heating-assisted vacuum distillation system (ODVD) and vacuum rotary distillation (VDD). The processes were conducted at three vacuum pressure levels (100, 150, and 200 mbar). Corresponding operating temperatures were 50, 58, and 67°C for the VDD system, while the ODVD system operated at in-situ-ohmic heating without an external heating medium. In ODVD, three voltage gradients (15, 20, and 25 V/cm) were applied. The two systems were compared in terms of processing time, energy efficiency, aroma profile, antioxidant capacity (ABTS, DPPH, TAC, FRAP), total phenolic (TPC) and total flavonoid content (TFC), vicinal diketone (VDK), pH, color, and bitterness value. The ODVD system showed significantly shorter processing times and energy efficiency than VDD. While the pH values of dealcoholized beer increased slightly compared to the original beer, color and bitterness values were higher in VDD samples. Aroma compounds such as ethyl acetate, isoamyl acetate, and ethyl caproate were lost during both processes. Overall, the findings demonstrate that ODVD is a promising and energy-efficient alternative for the production of non-alcoholic beer, with comparable product quality to VDD.

  AtıfScopus4·WoS4

  İncele
• MakaleAçık Erişim2026Scopus SJRQ4/r/gumushane/14204
  GREEN SYNTHESIS AND STRUCTURAL CHARACTERIZATION OF IRON OXIDE NANOPARTICLES FROM ROBINIA PSEUDOACACIA L. FRUITS FOR DYE REMOVAL FROM AQUEOUS SOLUTIONS

  Demir, Semra; Akar, Bülent; Baltaci, Cemalettin

  In this study, iron oxide nanoparticles were produced and characterized using a green synthesis method with Robinia pseudoacacia fruits. The structural and functional properties of the nanoparticles were investigated using XRD, TEM/EDX, and FTIR analyses. The results indicated that the produced iron oxide nanoparticles had nanoscale particle sizes and exhibited a poorly crystalline (predominantly amorphous) structure according to XRD analysis. The comparative adsorption performance of the synthesized FeONPs and fruit powder in the removal of malachite green (MG), phenol red (PR) and methylene blue (MB) from aqueous solutions was evaluated. According to the results, the adsorption capacity followed the order MB> MG > PR. FeONPs exhibited consistently higher Qₑ values across all dye systems compared to the fruit powder. High removal efficiencies were obtained at low and moderate initial concentrations, while increasing the adsorbent dose enhanced the overall removal but resulted in a reduction in the adsorption capacity per unit mass. The obtained findings indicate that biosynthesized iron oxide nanoparticles can be used as an efficient and environmentally friendly adsorbent for eliminating environmental pollutants.

  • 
  • 
  İncele