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Öğe Anthocyanin and bioactivity properties of berberis crategina DC. In buffer system and apple juice: impact of temperature, time, and pH; Prediction using artificial neural network(Yildiz Technical Univ, 2024) Polat Kaya, Havva; Koç, Tuğba; Ekici, Lütfiye; Toga, GülhanOur work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positively charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content (TAC), total phenolic content (TPC), antioxidant activity (AA) and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An artificial neural network (ANN) was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L * and h degrees were found to decrease and C* to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor (73%) in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN.Öğe The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages(Springer India, 2025) Yılmaz Tuncel, Neşe; Polat Kaya, Havva; Andaç, Ali Emre; Karagül Yüceer, Yonca; Tuncel, Necati BarışThe objectives of this study were to evaluate the effects of specific pre-treatments-including dry milling (control), soaking-wet milling, blanching, blanching-alkaline soaking-dehulling, vacuum treatment, and germination-on the sensory and aroma characteristics of beverages (termed as milk analogues or milk substitutes) derived from chickpea, faba bean, and cowpea as primary ingredients. In line with these objectives, solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS), gas chromatography-olfactometry (GCO), and descriptive sensory evaluation were conducted, coupled with principal component analysis. Hexanal, 2-pentylfuran, 1-hexanol, and 2-heptanone were the most abundant volatiles in pulse-based milk analogues regardless of the pulse type. Among them, hexanal was found in the highest amount in all types of milk analogues. Most of the pre-treatments, including blanching, which was applied to inactivate the lipoxygenase enzymes, resulted in a significant increase in hexanal content (p < 0.05). However, blanching-alkaline soaking-dehulling was the most effective treatment in reducing the off-notes. Germination of 48 h or longer contributed to the development of formation of undesirable flavours.Öğe The Effect of Germination on Antinutritional Components, In Vitro Starch and Protein Digestibility, Content, and Bioaccessibility of Phenolics and Antioxidants of Some Pulses(John Wiley and Sons Inc, 2025) Yılmaz Tunçel, Neşe; Polat Kaya, Havva; Sakarya, Fatma Betül; Andaç, Ali Emre; Korkmaz, Fatma; Özkan, Gülay; Tuncel, Necati BarışThe objective of this study was to investigate the impact of 24- and 48-h germination on antinutrient levels (phytic acid, trypsin inhibitors, saponins, and tannins), in vitro starch and protein digestibility, and the content and bioaccessibility of phenolic compounds and antioxidants in chickpeas, peas, mung beans, and lentils. Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied. In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27-fold increase. Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination. In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed. Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas. Mung beans exhibited the highest total phenolic content and antioxidant capacity, followed by lentils. Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes. Additionally, germination led to a decline in the bioaccessibility of phenolics. However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses.Öğe The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice(Elsevier Sci Ltd, 2025) Yılmaz Tuncel, Neşe; Andaç, Ali Emre; Polat Kaya, Havva; Tuncel, Necati BarışThe objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties. Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.
