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• MakaleAçık Erişim2026/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.

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• MakaleAçık Erişim2026/r/gumushane/13899
  Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

  Tunç, Merve Tuğçe; Yılmaz, Fırat; Akdoğan, Arda; Atalar, İlyas; Odabaş, Halil İbrahim

  BACKGROUND: Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS: As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein–polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION: The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure.

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• MakaleAçık Erişim2026/r/gumushane/13895
  Characterization and Bioactive Properties of Exopolysaccharides from Pediococcus ethanolidurans Isolated from Kırçan (Smilax excelsa L.) Pickles

  Karatas, Seyda Merve; Genc, Berna; Tunc, Merve Tugce

  In this study, the characterization of some bioactive content of exopolysaccharide (EPS) extracted from Pediococcus ethanolidurans isolated with Smilax excelsa L. from conventionally produced pickles were investigated. Background: Although this study is the main study involving the characterization of EPS obtained from Pediococcus ethanolidurans, it is important because it has determined a natural polysaccharide that can be used in different fields in the industry. According to the obtained results, sugar analysis by GC-MS revealed that EPS consisted of glucose (7.59%), mannose (41.96%), fructose (16.98%), arabinose (3.15%) and rhamnose (30.30%). From the thermal behavior determined by differential scanning calorimetry (DSC), it was concluded that it should not be heated close to 250 °C. At the same time, according to the thermogram obtained as a result of X-ray diffraction (XRD) analysis, it was found to have a crystalline structure. EPS, which reached 73.844% efficiency, showed antibacterial activity against Listeria monocytogenes, Staphylococcus aureus and Escherichia coli, while 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity was detected at 0.24 mM. It also has remarkable results, seen in cytotoxicity analysis against healthy HT-29 cells, demonstrating that it has proliferative activity as high as %125 In short, Pediococcus ethanolidurans was found to be a novel EPS producer with impressive properties.

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• MakaleYalnız künye2026/r/gumushane/13737
  Germination 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.

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• MakaleYalnız künye2026/r/gumushane/13443
  Freeze–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.

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• MakaleAçık Erişim2025/r/gumushane/19496
  Sumak ekşisi üretiminde ohmik ısıtma destekli evaporasyonun kullanımı: Kalite parametreleri ve proses koşulları üzerindeki etkileri

  Baltaci, Cemalettin; Odabaş, Halil İbrahim; Tunç, Merve Tuğçe

  Bu çalışma ile ohmik ısıtma destekli evaporasyonun sumak şurubu üretimi üzerindeki etkilerinin incelenmesi amaçlanmıştır. Bu amaçla hem geleneksel evaporasyon hem de ohmik ısıtma destekli evaporasyon yöntemleri kullanılmıştır. Ohmik ısıtma destekli evaporasyon işleminde 20 V/cm (188 V) ve 25 V/cm (235 V) olmak üzere iki farklı voltaj gradyanı uygulanmıştır. Çalışmada, örneklerin fizikokimyasal parametreleri, HMF (5-hidroksimetilfurfural) miktarları, antioksidan özellikleri, reolojik karakteristikleri ve uygulanan metotların enerji tüketimi ile diğer proses parametreleri incelenmiştir. Ohmik ısıtma destekli ve geleneksel evaporasyon yöntemleriyle üretilen sumak şurupları arasında antioksidan özellikleri veya HMF miktarları açısından önemli bir farklılık bulunmamıştır. Ancak enerji verimliliği açısından incelendiğinde, ohmik ısıtma destekli evaporasyon işlemi sırasında enerji tüketiminin (20 ve 25 V/cm için sırasıyla 121,93±5,98 ve 95,00±3,08 kj), geleneksel yönteme göre (1331,00±101,82 kj) yaklaşık on bir kat daha düşük olduğu hesaplanmıştır. Elde edilen sonuçlar incelendiğinde, ohmik ısıtma destekli evaporasyon ile üretilen sumak ekşilerinin kalite özelliklerini korunurken, enerji tüketimini, CO₂ emisyonlarını ve proses parametrelerinin önemli ölçüde azaldığını göstermiştir.

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• MakaleAçık Erişim2024/r/gumushane/13971
  Bioethanol Production from Mulberry Molasses Waste with Ohmic-Assisted Hydrodistillation

  Tunç, Merve Tuğçe; Genç, Berna; Karataş, Şeyda Merve

  In this study, the fermentation process of bioethanol production conditions were optimized by response surface methodology. Mulberry molasses production waste was used as the only carbon source for yeast fermentation to produce bioethanol. Hydrodistillation (HD) and ohmic-assisted hydrodistillation (OAHD) methods were employed to concentrate the bioethanol. Fermentation time (48–168 h), waste matter rate (5–45%) and pH (5–7) were selected as independent variables. Alcohol concentration was treated as the response. Optimum fermentation conditions were determined as 96.894 h fermentation time, 45% waste ratio and pH 7. At these optimum conditions, alcohol concentration was determined as 3.77 ± 0.33%. While the distillate obtained in the HD method contained 22.50 ± 1.89% alcohol, it showed 27.72 ± 0.24% in the OAHD method. The energy consumption values for OAHD and HD was 2.92 ± 0.51 and 53.24 ± 1.74 Wh/mL bioethanol, respectively. Results of study showed that the OAHD could be a cost-effective and green method to distillation of bioethanol from mulberry molasses waste.

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• MakaleAçık Erişim2024/r/gumushane/12738
  Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design

  Yuksel, Ferhat; Yavuz, Busra; Tunç, Merve Tuğçe

  In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G' (elastic modulus), G'' (viscous modulus), and tan δ (G''/G') analyses were determined. In all samples, it is seen that viscosity reduces while shear rate increases. This type of behaviour is pseudoplastic behaviour. While the highest apparent viscosity was observed in the 13th sample (12 g/100 g potato flour), the lowest was seen in the 11th sample (12 g/100 g wheat flour). In all samples, the elastic modulus (G') was higher than the viscous modulus (G''). The ANOVA table shows that linear data have a significant (p<0.05) effect on apparent viscosity, G', G'', and tan δ values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan δ, G', G'' and apparent viscosity values increase with the addition of potato flour.

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• MakaleAçık Erişim2024/r/gumushane/12380
  Characterization of Water-Soluble Extracellular Polysaccharide from Aeribacillus pallidus IM17

  Genc, Berna; Tunç, Merve Tuğçe; Adiguzel, Ahmet

  The production of the extracellular polysaccharide from the thermophilic bacterium Aeribacillus pallidus was carried out in the study. The polysaccharide was isolated and characterized by means of GC–MS, FT-IR, DSC, and XRD analyses. The rheological, foaming, and emulsifying properties of the polysaccharide were determined. Using a sucrose-rich medium, 27.1 mg dried EPS/100 mL was obtained with 94% carbohydrate and 1.5% protein. The monosaccharide profile of water-soluble EPS-IM17 was composed of rhamnose, arabinose, xylose, mannose, glucose, and galactose. The foaming capacity and stability of EPS-IM17 were 26.67% (± 4.71) and 40.01% (± 4.95), respectively, and the foaming stability was not affected by time. The emulsification index of EPS-IM17 was 64.54 (± 8.71) and decreased to 38.47 (± 10.44) after 24 h. EPS-IM17 had a crystalline structure. Solutions at different concentrations (10, 20, 40 mgmL-1) showed pseudoplastic behavior. In conclusion, this report could be a lead study for the use of Aeribacillus pallidus extracellular polysaccharide for different applications.

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• MakaleAçık Erişim2024/r/gumushane/11751
  Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)

  Genc, Berna; Karatas, Seyda Merve; Tunç, Merve Tuğçe

  Research background. Given the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are highly topical. In this study, we used a traditional sourdough from einkorn (Triticum monococcum L. ssp. monococcum) as a source of lactic acid bacteria for the isolation, identification and determination of exopolysaccharide producers. Experimental approach. The sourdough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique on MRS and M17 media. The isolates were characterised using matrix-assisted laser desorption ionization-time of flight mass (MALDI-TOF) spectrometry. All isolates were analysed for extracellular polysaccharide production and one isolate was selected for purification and characterisation of its polysaccharide. Results and conclusions. The isolates were identified as Lactobacillus plantarum, L. paraplantarum, L. brevis, Pediococcus pentosaceus, Enterococcus faecium and E. durans. The production of exopolysaccharides by all lactic acid bacteria was evaluated and it was found that all strains (except one) were capable of producing exopolysaccharides. One polysaccharide (EPS-SL70) was purified from the isolates of E. durans SL70. This anionic heteropolysaccharide had, in addition to the carbohydrate backbone, a protein structure that did not contain nucleic acid. The carbohydrate backbone consisted of mannose, glucose, rhamnose, arabinose, xylose and galactose. Novelty and scientific contribution. The microbial flora of traditional einkorn sourdough has been identified in this study and represents the first report on the exopolysaccharide production by lactic acid bacteria in traditional einkorn sourdough. Additionally, Enterococcus durans from einkorn sourdough was identified as a new exopolysaccharide producer.

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