İlgi alanları

Sürdürülebilir Kalkınma Amaçları

• 2

• MakaleAçık Erişim2025/r/gumushane/10484
  Determination of Mineral, Fatty Acid, and Soluble Carbohydrate Profiles of Green Algae Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii Collected from Turkiye Coasts

  Yucetepe, Aysun; Altuntas, Umit; Sensu, Eda; Izci, Yunus; Ozcelik, Beraat; Okudan, Emine Sukran

  The nutritional properties of five different green macroalgae including Ulva rigida, Chaetomorpha linum, Codium fragile, Caulerpa prolifera and Caulerpa racemosa f. requienii from Turkey were investigated. The chemical composition of green macroalgae was varied, with ash, crude fiber, protein, lipid and carbohydrate ranging from 40.71 to 52.82%, 12.02-17.56%, 4.40-26.19%, 0.57-3.85% and 4.58-42.28% in dry weight, respectively. The fatty acid contents of the algae were quite variable and palmitic acid (C16) was found to be the primary fatty acid for all the samples with a value of more than 49.61%. Palmitic acid was followed by oleic acid, which is a monounsaturated fatty acid. This study revealed that green algae are rich in important soluble carbohydrates such as myo-inositol and glucose, health promoting unsaturated fatty acids (mainly oleic acid) and essential macroelements such as potassium, magnesium and microelements such as iron, zinc and selenium. The results of the current study contribute to a better understanding of macroalgae and encourage their use in food-related applications.

  • 
  İncele
• DüzeltmeAçık Erişim2025/r/gumushane/14167
  Correction to: Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion (Journal of Food Measurement and Characterization, (2024), 18, 12, (9890-9905), 10.1007/s11694-024-02927-7)

  Şensu, Eda; Altuntaş, Ümit; Gültekin-Özgüven, Mine; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun

  The original version of this article unfortunately contained error in co-author’s affiliation. The affiliation of author Ümit Altuntaş were incorrectly given as Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey but should have been Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey. The original article has been corrected.

  İncele
• MakaleAçık Erişim2023/r/gumushane/14408
  Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying

  Altuntas, Umit; Altin-Yavuzarslan, Gokce; Ozçelik, Beraat

  Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.

  • 
  İncele
• MakaleAçık Erişim2023/r/gumushane/12007
  Phenolic Constituents, Antioxidant and Antimicrobial Activity and Clustering Analysis of Propolis Samples Based on PCA from Different Regions of Anatolia

  Altuntaş, Ümit; Güzel, İsmail; Özçelik, Beraat

  This study aimed to evaluate the biochemical composition and biological activity of propolis samples from different regions of Türkiye to characterize and classify 24 Anatolian propolis samples according to their geographical origin. Chemometric techniques, namely, principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), were applied for the first time to all data, including antioxidant capacity, individual phenolic constituents, and the antimicrobial activity of propolis to reveal the possible clustering of Anatolian propolis samples according to their geographical origin. As a result, the total phenolic content (TPC) of the propolis samples varied from 16.73 to 125.83 mg gallic acid equivalent per gram (GAE/g) sample, while the number of total flavonoids varied from 57.98 to 327.38 mg quercetin equivalent per gram (QE/g) sample. The identified constituents of propolis were phenolic/aromatic acids (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and trans-cinnamic acid), phenolic aldehyde (vanillin), and flavonoids (pinocembrin, kaempferol, pinobanksin, and apigenin). This study has shown that the application of the PCA chemometric method to the biochemical composition and biological activity of propolis allows for the successful clustering of Anatolian propolis samples from different regions of Türkiye, except for samples from the Black Sea region.

  İncele