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• MakaleAçık Erişim2026/r/gumushane/16266
  Determinants of healthy orthorexia and orthorexia nervosa: the roles of food security, dietary behaviors, and obesogenic environment

  Koçak, Tevfik; Arpa Zemzemoglu, Tuba Eda; Türkkan, Tugba; Bülbül, Kenan; Yilmaz, Birsen

  Orthorexia has recently gained attention as a two-dimensional construct centered on a shared health orientation. Recent conceptual developments distinguish healthy orthorexia (HeOr), defined as a non-pathological interest in healthy eating, from orthorexia nervosa (OrNe), characterized by rigid and compulsive food control accompanied by psychological and social impairment. This cross-sectional study investigated the associations of HeOr and OrNe with sociodemographic variables, dietary behaviors, and obesogenic environmental factors, and aimed to identify shared and distinct determinants of these tendencies with 1,015 adults aged 18-65 years. Orthorexia tendencies were assessed using the Teruel Orthorexia Scale. Additional measures included the Sustainable and Healthy Eating Behaviors Scale, Short Screening Questionnaire of Highly Processed Food Consumption, Adult Food Security Survey Module, Food Label Reading Attitude Scale, Food Choice Questionnaire, and the Obesogenic Environment Assessment Scale. In the adjusted regression models, HeOr was positively associated with sustainable and healthy eating behaviors (beta = 0.26), AFSS food-insecurity severity score (beta = 0.11), food label reading attitudes (beta = 0.07), health-related food choice motives (beta = 0.09), natural-ingredient preference (beta = 0.14), weight-control motives (beta = 0.15), ethical food choice motives (beta = 0.10), and obesogenic social determinants and effects (beta = 0.09). Conversely, affordability-related motives (beta = -0.08), emotional appeal (beta = -0.15), familiarity (beta = -0.10), and obesogenic cultural determinants/access to experts (beta = -0.12) were negatively associated with HeOr. For OrNe, positive associations were observed with sustainable and healthy eating behaviors (beta = 0.13), AFSS food-insecurity severity score (beta = 0.17), mood-related food choice motives (beta = 0.13), weight-control motives (beta = 0.26), familiarity (beta = 0.09), ethical food choice motives (beta = 0.18), and obesogenic social determinants and effects (beta = 0.30), whereas health-related food choice motives (beta = -0.12), affordability-related motives (beta = -0.08), and emotional appeal (beta = -0.24) showed negative associations. These findings suggest that orthorectic tendencies are associated with individual health motivations as well as broader behavioral and environmental contexts; however, because of the cross-sectional design, these associations should be interpreted as correlational and hypothesis-generating rather than causal.

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• MakaleAçık Erişim2026/r/gumushane/10348
  Thermosonication 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.

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• MakaleAçık Erişim2026/r/gumushane/19416
  Comparative evaluation of bioactive properties of Philadelphus coronarius leaf and flower extracts: Antioxidant and enzyme inhibitory activities

  Burnaz, Nesibe Arslan; Zemzemoglu, Tuba Eda Arpa

  This study comparatively evaluated the bioactive properties of Philadelphus coronarius leaf and flower extracts, focusing on phenolic composition, antioxidant capacity, and enzyme inhibitory activities. Plant materials were collected, dried, powdered, and extracted using 80% ethanol via ultrasound-assisted extraction. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (ABTS, DPPH, and FRAP assays) were determined, along with α-glucosidase and acetylcholinesterase inhibitory activities. The leaf extract exhibited significantly higher phenolic and flavonoid contents (4082.81 mg GAE/100 g DW and 3444.17 mg CE/100 g DW, respectively) compared to the flower extract (1864.06 mg GAE/100 g DW and 869.17 mg CE/100 g DW). Similarly, the antioxidant capacities (DPPH, ABTS, and FRAP values) of the leaf extract were found to be significantly higher than those of the flower extract. In enzyme inhibition studies, the leaf extract demonstrated stronger α-glucosidase inhibitory activity (IC50: 0.0211 mg/mL) than the flower extract (IC50: 0.0523 mg/mL). In contrast, acetylcholinesterase inhibition was similar for both extracts. Overall, the findings indicate that P. coronarius leaves possess a strong bioactive potential, particularly in terms of phenolic compounds, antioxidant capacity, and α-glucosidase inhibitory activity. Therefore, the leaf part of this species may be considered a promising natural source of antioxidants and functional bioactive compounds.

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• MakaleYalnız künye2026/r/gumushane/14230
  Potential of bee products for enrichment of herbal tea: using response surface methodology

  Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe

  Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.

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• Kitap BölümüYalnız künye2026/r/gumushane/13751
  Fungi-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.

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• MakaleYayıncıda açık erişim2026/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.

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• MakaleYalnız künye2026/r/gumushane/12131
  Effects 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.

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• MakaleAçık Erişim2025/r/gumushane/19748
  Beslenmenin Karanlık Yüzü: Üniversite Öğrencileri Arasında Ortoreksiya Nervoza Eğilimi ve İlişkili Değişkenler

  Türkkan, Tuğba; Bülbül, Kenan; Zemzemoglu, Tuba Eda Arpa

  Amaç: Bu çalışma, üniversite öğrencileri arasında ortoreksiya nevroza yaygınlığını ve bu olguyla ilişkili olabilecek değişkenleri incelemek amacıyla yürütülmüştür. Yöntem: Kesitsel tasarım kullanılarak yürütülen bu araştırma, Haziran 2020 tarihinde bir Devlet Üniversitesinin Sağlık Bilimleri Fakültesinde öğrenimlerine devam etmekte olan 305 kadın (%74,6) 104 erkek (%25,4) olmak üzere toplam 409 üniversite öğrencisi ile gerçekleştirilmiştir. Veriler, kişisel bilgi formu ve Ortoreksiya-15 Ölçeği (ORTO-15) kullanılarak toplanmış ve Bağımsız Örneklem T-Testi, Tek Yönlü Varyans Analizi (ANOVA), Çok Değişkenli Binary Lojistik Regresyon analizi ile değerlendirilmiştir. Bulgular: Araştırmaya katılan öğrencilerin % 26,7 sinin ortorektik eğilimlerinin bulunduğu ve kadın öğrencilerin erkek öğrencilere göre anlamlı düzeyde ortorektik oldukları bulunmuştur (p&lt;0,05). Ayrıca tanısı konmuş sağlık sorunu olan, düzenli ilaç kullanan, vitamin desteği alan, sürekli bir diyet programı uygulayan ve düzenli fiziksel aktivite yapan kişilerin daha ortorektik olduğu tespit edilmiştir (p&lt;0,05). Sonuç: Öğrencilerin yaklaşık % 27’si riskli grupta yer almaktadır. Üniversite öğrencilerinin, düzensiz beslenme alışkanlıkları geliştirmeye karşı özellikle savunmasız oldukları bu dönemi iyi yönetememeleri yeme bozukluklarının artmasına neden olabilir. Bu kapsamda gençlere yönelik sağlıklı yaşam ve beslenme konularında eğitimler verilmesi önerilebilir. Risk grubunda yer alan bireyler için ise sağlıklı yaşamın obsesyona dönüşmesini önlemek üzere psikolojik destek sunulması yararlı olabilir. Ayrıca ortorektik eğilimlerden kaynaklanan riskleri ve sonuçları daha iyi anlamak için bu grupta daha fazla araştırma yapılması gerekmektedir.

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• MakaleAçık Erişim2025/r/gumushane/19676
  Kadınlarda 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.

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• MakaleAçık Erişim2025/r/gumushane/19659
  Kadınlarda hedonik yeme ve yalnızlık arasındaki ilişkide depresyon, anksiyete ve stresin aracı rolü

  Türkkan, Tuğba; Bülbül, Kenan; Zemzemoglu, Tuba Eda Arpa

  Bu çalışmada, yetişkin kadınlarda hedonik yeme ve yalnızlık arasındaki ilişkide depresyon, anksiyete ve stresin aracılık rollerinin incelenmesi amaçlanmıştır. Çalışmaya, Gümüşhane ilinde ikamet eden 278 kadın katılmıştır. Veriler Demografik Bilgi Formu, UCLA Yalnızlık Ölçeği, Depresyon Anksiyete Stres Ölçeği (DASS-21) ve Hedonik Yeme Ölçeği kullanılarak toplanmıştır. Analizlerde Bağımsız Gruplar T Testi, Tek Yönlü Varyans Analizi (ANOVA), Pearson Momentler Çarpımı Korelasyon Katsayısı ve Paralel Aracılık Analizi (PROCESS Macro Model 4) yöntemleri kullanılmıştır. Araştırma bulguları, hedonik yeme ile yalnızlık, depresyon, anksiyete ve stres arasında pozitif yönde anlamlı ilişkiler olduğunu göstermiştir. Aracılık analizi sonuçlarına göre, depresyon ve anksiyete değişkenlerinin hedonik yeme ile yalnızlık arasındaki ilişkide anlamlı aracı roller üstlendiği, stresin ise aracı rolünün bulunmadığı tespit edilmiştir. Elde edilen sonuçlar, hedonik yemenin bireylerin psikolojik iyilik halleri ve yalnızlık eğilimleri üzerinde dolaylı etkiler yarattığını göstermekte olup, müdahale programlarının duygusal düzenleme becerilerini geliştirmeye odaklanması gerektiğine işaret etmektedir.

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