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• MakaleYalnız künye2026/r/gumushane/16689
  Effects of Dietary Fibers Obtained from Cold-Press By-products on the in vitro Digestion of Spirulina

  Berktas, Serap

  This study aimed to investigate the effects of dietary fibers obtained from cold-pressing by-products on the bioactivity of Spirulina (SP) during in vitro digestion. For this purpose, insoluble dietary fibers (CCDL and KCDL) were extracted from cold-pressing by-products of flaxseed and black cumin. SP was combined with CCDL and KCDL, and subjected to an in vitro digestion protocol (INFOGEST). The results showed that the total phenolic content of SP decreased after oral and gastric digestion with the addition of dietary fiber. After small intestinal digestion, the total phenolic content increased. Antioxidant activity values (DPPH and ABTS) decreased in the presence of dietary fiber, while chlorophyll values increased after small intestinal digestion. In particular, in the presence of CCDL, the chlorophyll content increased from 1.61 mg g(-1) to 4.48 mg 2 g(-1) after small intestinal digestion. Furthermore, the bioactivity values of SP after in vitro digestion varied depending on the type of dietary fiber. While KCDL was effective in increasing phenolic compound content, CCDL was more effective in increasing chlorophyll content. Considering the bioactivity values of SP after oral, gastric, and small intestinal digestion, it was determined that the values increased especially in the small intestine. This highlights the possibility that the bioaccessibility and therefore the bioavailability, of SP can be increased through the incorporation of dietary fiber. The addition of bioactive compounds to the development of functional foods rich in dietary fiber has advantages for the food industry in terms of designing and improving healthy foods. This study emphasizes that the in vitro digestion of Spirulina is regulated in the presence of CCDL and KCDL, and that the addition of dietary fibers may contribute to the potential health benefits of Spirulina.

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• MakaleAçık Erişim2026/r/gumushane/14218
  An Approach to the Evaluation of Spent Coffee Grounds: Use in Functional Apricot Bar Formulation

  Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa

  Fruit bars are snack products obtained by mushing fruit, adding sugar, pectin, and other ingredients, and drying the resulting mixture. The aim of this study was to investigate the effects of spent coffee grounds (SCGs), a valuable waste product of the coffee industry, on the physicochemical and bioactive properties of a snack fruit bar enriched with bioactive properties after mushing apricot fruit. Results showed that apricot bars containing 2.5%, 5%, and 7.5% SCGs had higher phenolic, flavonoid, antioxidant activity (ABTS and DPPH), ascorbic acid, and total carotenoid contents compared to the control group. Especially, the fruit bar containing 7.5% SCG stood out in terms of tested bioactive properties. Therefore, it has been determined that the antioxidant and phenolic compounds found in SCGs are also reflected in fruit bars. Furthermore, α-amylase and lipase inhibition values were increased in the enriched fruit bars, and the potential of the developed fruit bars to exhibit antidiabetic and antiobesity properties was improved. Furthermore, the intestinal phase phenolic compound bioaccessibility values of the enriched fruit bars (87.40%–133.3%) were higher than the SCG-free control fruit bar (91.7%). The potential for creating an alternative product with improved nutritional and economic benefits by adding a waste product rich in bioactive compounds such as SCGs to the fruit bar formulation was evaluated. Such products could be considered a new alternative to a functional snack product group rich in bioactive substances that could be incorporated into today's diet.

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• MakaleAçık Erişim2026/r/gumushane/13602
  Modulation of Hot Pepper Pungency by Melt Dispersion Encapsulation: Role of Wax Type on Microcapsule Structure, Bioactive Compound Content, and Antioxidant Activity

  İncegül, Yasemin; Berktaş, Serap; Çam, Mustafa

  In this study, it was aimed to suppress pungency and obtain a new product by using carnauba, beeswax, and their mixture in the encapsulation of hot pepper oleoresin. Melt dispersion technique was used in production and physical, chemical, and structural analyzes of the obtained capsules were examined. The suppression of the pungency sensation was determined by sensory analysis, and it was determined that the beeswax-based capsule (BW50) was the most effective formulation in suppressing pungency perception (0.83). When looking at the sensory and Scoville Heat Units (SHU) results, there is a parallelism, and it can be stated that the pungency sensation is suppressed. The highest encapsulation efficiency values were observed in CW20 (91.92%), BW20 (90.69%), BC20 (86.92%), and CW30 (86.49%) capsules. When capsule bioactivities were examined, beeswax capsules showed the highest values, while carnauba wax capsules generally showed the lowest values. As expected, as the amount of oleoresin in the capsules increased, the capsules exhibited higher phenolic, flavonoid, carotenoid, and antioxidant activity scores. SEM, FT-IR, and TGA determined that the encapsulation process did not cause any adverse structural reactions in oleoresin. This study broadened the potential application of encapsulated hot pepper oleoresin in food formulations, particularly in functional foods and products intended for consumers sensitive to pungency, by converting it into a more tolerable form.

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• MakaleAçık Erişim2026/r/gumushane/13450
  Microwave-assisted natural deep eutectic solvent-based system for sustainable eritadenine extraction from shiitake mushroom (Lentinula edodes)

  Kaya, Murat; Berktas, Serap; Alasalvar, Hamza; Cam, Mustafa

  Shiitake (Lentinula edodes) mushrooms contain a significant level of eritadenine, a cholesterol-lowering compound. However, volatile organic solvents such as methanol are commonly used in the extraction of eritadenine. To overcome this disadvantage, in the present study, microwave-assisted natural deep eutectic solvents (NADESs) extraction was tested for the extraction of eritadenine. The efficiency of NADESs was compared with benchmark solvents (water, aqueous ethanol, aqueous methanol). NADES, composed of betaine and sorbitol, demonstrated superior efficiency in the extraction of eritadenine. Based on the results obtained from preliminary experiments, microwave-assisted extraction was optimized using a statistical optimization method. A microwave power of 300 W and an extraction time of 15 s were established as optimal conditions with an eritadenine content of 10.63 mg/g dry weight (DW). Further comparisons using NADES revealed the superiority of microwaves over homogenization and stirring methods. The highest level of eritadenine was measured with the microwave-assisted method (10.56 mg/g DW), followed by homogenization (7.22 mg/g DW) and stirring (1.03 mg/g DW). A similar trend was detected in the total phenolic content of the extracts (microwave: 8.27 mg GAE/g DW, homogenization: 2.32 mg GAE/g DW, and stirring: 0.46 mg GAE/g DW). The DPPH and ABTS antioxidant capacities of the extracts ranged from 1.18 to 29.40 mg TE/g DW and 2.42-34.69 mg TE/g DW, respectively. According to the sample preparation metric of sustainability tool, the microwave-assisted approach for the extraction of eritadenine was more sustainable due to the short extraction time. Overall, NADES combined with microwave technology represents an efficient approach for recovering eritadenine, enhancing extraction efficiency and sustainability from shiitake mushrooms.

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• MakaleYalnız künye2026/r/gumushane/12162
  Starch-Based Microcapsules of Grape Pomace Phenolics: Physicochemical Characterization and Stability in Static In Vitro Digestion

  Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa

  To protect phenolics of grape pomace, microencapsulation process was carried out with HI-CAP 100, Capsul TA, maltodextrin and potato starch. Encapsulation efficiencies of microcapsules were determined between 69–97%. TPC, TFC, and TAC values of starch-based microcapsules were in the ranges of 36–74 mg GAE/g, 14–28 mg CE/g, and 0.37–0.84 mg C3GE/g, respectively. Maltodextrin, with a value of 74.04 mg GAE/g, was determined to be the best coating material to retain grape pomace phenolics. Similar results were also seen in TFC (28.40 mg CE/g) and ABTS (128.2 mg TE/g) values. While water solubility values were found between 73–92% in microcapsules, grape pomace had 21.81%. The effects of coating materials on the release and bioaccessibility value of grape pomace phenolics encapsulated with different starch types in vitro digestion of oral, gastric and small intestine were investigated. Potato starch-coated microcapsules displayed the least TPC loss in gastric digestion and higher phenolics release in small intestine digestion. The microcapsule with the highest bioaccessibility in oral, gastric, and small intestine phases was Capsul TA, with values of 121%, 205%, and 120%, respectively. Additionally, potato starch-based microencapsulation of phenolics may provide alternative benefits like the slow and balanced release of phenolics in the digestive tract. Microcapsules with maltodextrin, Capsul TA and HI-CAP as coating material had amorphous structures, while potato starch resulted in crystalline structure in the microcapsules. Grape pomace phenolic starch-based microcapsules can be evaluated in the food and pharmaceutical industry depending on the intended use.

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