Sürdürülebilir Kalkınma Amaçları

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• 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.

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• 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.

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• 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.

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• 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.

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• MakaleAçık Erişim2018/r/gumushane/10376
  PRODUCTION OF STRUCTURED LIPIDS FROM HAZELNUT OIL WITH CONJUGATED LINOLEIC ACID BY LIPASE-CATALYZED ESTERIFICATION: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY

  Bakir, N.; Ilyasoglu, H.; Yucetepe, A.; Kasapoglu, K. N.; Demircan, E.; Ozcelik, B.

  The aim of this study was to synthesize structured lipid from hazelnut oil with conjugated linoleic acid (CLA) by lipase-catalyzed esterification reaction. The incorporation of CLA into hazelnut oil was optimized by response surface methodology (RSM). Substrate molar ratio, time, and temperature were independent variables chosen for optimization of the reaction. Substrate molar ratio was the most significant variable on the incorporation of conjugated linoleic acid. Good quadratic model was achieved by multiple regression analysis and backward elimination. Optimal incorporation conditions were determined as follows: reaction temperature, 59 degrees C; time, 6 hours; substrate molar ratio, 4. Under these optimum conditions, a maximum incorporation ratio of CLA into hazelnut oil of 49.42% was achieved.

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• MakaleAçık Erişim2016/r/gumushane/15337
  Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

  Yüceer, M.; Ilyasoǧlu, H.; Özçelik, B.

  Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-Amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with β-cyclodextrine-Treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.

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• MakaleYalnız künye2011/r/gumushane/15473
  Cultivar characterization of Aegean olive oils with respect to their volatile compounds

  Ilyasoglu, Huri; Ozcelik, Beraat; Hoed, Vera Van; Verhe, Roland

  Cultivar characterization of Aegean olive oils (cv. Ayvalik and Memecik) based on their volatile compounds was carried out. The main volatile compounds detected in the Aegean olive oils were the C6 compounds derived from polyunsaturated fatty acids through the lipoxygenase pathway. The C6 aldehydes and C6 alcohols contributing to the green and fruity sensory notes of olive oil were determined in the Aegean olive oils as the major volatile compounds. Significant differences in the levels of hexanal, (E)-2-hexenal, 3-ethyl-1,5-octadiene and total compounds from linolenic acid were observed between Ayvalik and Memecik oils (p < 0.01). Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to process the experimental data. The results of the chemometric analysis revealed that the two cultivars were clearly discriminated on the PC1-PC3 planes and LDA produced a 100% correct group classification.

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• MakaleAçık Erişim2011/r/gumushane/15371
  Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology

  Ilyasoglu, Huri; Gultekin-Ozguven, Mine; Ozcelik, Beraat

  The aim of this study was to synthesize human milk fat substitute (HMFS) enriched with medium-chain fatty acids (MCFAs) by Lipozyme® RM IM-catalyzed acidolysis. The reaction substrates (tripalmitin, hazelnut oil fatty acids and Neobee® fatty acids) were specially chosen to mimic human milk fats and to enrich HMFS with MCFAs. Substrate molar ratio, reaction temperature and enzyme content were used to model and to optimize the reaction conditions via response surface methodology. The experiment was carried out at the optimal condition generated from the model yielded structured lipids with caprylic acid (12.8 g/100 g), capric acid (10.6 g/100 g) and palmitic acid (30 g/100 g). These values were found similar to the values predicted by the model (15.9 g/100 g, 14.1 g/100 g and 33.3 g/100 g). It can be concluded that the potential use of the structured lipids (SLs) produced in infant formulas provide energy source delivering a reduced calorie value for newborn, term and preterm infants.

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• MakaleYalnız künye2011/r/gumushane/12084
  Determination of seasonal changes in olive oil by using differential scanning calorimetry heating thermograms

  Ilyasoglu, Huri; Ozcelik, Beraat

  Thermal properties (upon heating) of extra virgin olive oils (EVOOs) from Aegean cultivars were determined to evaluate the possibility of using differential scanning calorimetry (DSC) as a tool for monitoring seasonal changes in chemical composition. Chemical properties of the samples were analyzed to assess the relationship between the thermal properties and chemical properties as well. The thermal properties of Aegean cultivars were found to be influenced by major components (palmitic acid, oleic acid, linoleic acid, triolein and palmitodiolein). The melting offset temperature, the temperature range of melting and the melting enthalpy of Aegean cultivars presented significant differences with respect to crop season (p < 0.05). DSC may be utilized to evaluate compositional changes with respect to crop season.

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• MakaleYalnız künye2010/r/gumushane/15792
  Consumer perceptions of organic foods in Turkey

  Ilyasoǧlu, Huri; Temel, Sara; Özçelik, Beraat

  This study presents the results of a survey regarding consumer perceptions of organic foods in Turkey. The survey was conducted to determine consumer attitudes towards organic foods and the reasons for consumption or non-consumption of organic foods. A total of 383 consumers from different occupational groups living in Istanbul participated in the research. The results of the survey revealed that more than half of the survey participants had knowledge about organic foods. The majority of the participants were positive towards organic foods and purchased them as well. The results of chi-square analysis showed that the consumption of organic foods varied with respect to gender, job and education. Women and more educated participants tend to buy organic foods more than other participants. In market, fruits and vegetables, cereals and legumes, dried fruits and dairy products were organic products recognized by consumers. The main organic products purchased by consumers were fruits and vegetables. The results of the survey also indicated that the participants confidence in organic foods was at moderate level. About 37% of the participants was found to rely on organic foods and about 49% of the participants were unsure about organic foods. Organic foods were purchased because they were perceived as healthy, environmentally friendly and more nutritious than conventional foods. However, the consumption of organic foods was found to be lower. The majority of the participants stated that they consumed organic foods rarely or sometimes. Price and lack of availability of organic foods were barriers to increase the consumption of organic foods.

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