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    Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
    (Elsevier, 2026) Uzkuc, Hasan; Saritas, Sumeyye; Uzkuc, Nesrin Merve Celebi; Yuceer, Yonca Karagul; Esatbeyoglu, Tuba
    This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
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    Development of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers
    (Wiley-V C H Verlag Gmbh, 2025) Berber, Mehmet Mert; Uzkuc, Nesrin Merve Celebi; Uzkuc, Hasan; Kuzu, Kubra Tarhan; Hosoglu, Muge Isleten; Togay, Sine Ozmen; Toklucu, Aysegul Kirca
    This study aimed to develop food-grade microemulsions of laurel essential oil (L-EO) (MEs) stabilized with amylopectin (L-AP) and gum arabic (L-GA) and to determine characteristic properties of the MEs at different pH and temperatures during storage. L-EO was extracted using the microwave-assisted hydrodistillation technique. The prepared ME droplets ranged in size range from 328 to 347 nm in L-AP (pH 6.0) and from 327 to 432 nm in L-GA (pH 3.0). The total phenolic content and antioxidant capacity were 170.60 mg/L gallic acid equivalent (GAE) and 0.93 mM Trolox/mL in L-AP, respectively, while total phenolic content was 243.10 mg/L GAE and antioxidant capacity was 1.19 mM Trolox/mL in L-GA. Additionally, the MEs demonstrated relatively potent antimicrobial activity against Escherichia coli, Bacillus cereus, and Staphylococcus aureus strains. The main volatile compounds of L-EO were identified as 1,8-cineole (33.4%), sabinene (8.4%), and linalool L (6.6%).
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    Öğe
    Effects of heat treatment, starter culture, plant coagulant, and storage period on in vitro ACE inhibitory and antioxidant activity of goat cheese
    (Springer, 2025) Uzkuc, Hasan; Yuceer, Yonca Karagul
    The objective of this study was to determine the effects of heat treatment, starter culture addition, coagulant origin, and storage period on antioxidant and angiotensin-converting enzyme-inhibitory (ACE-I) activities of goat cheese. The bioactive potential of the cheeses was tested in the low molecular weight (< 3 kDa) fractions (LP) of in vitro digested samples containing bioactive peptides. The antioxidant activity of the cheeses was tested with ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging and CUPRAC (Cupric ion reducing antioxidant capacity) assays. The interaction of heat treatment and starter culture addition affected the bioactive properties of the cheeses just as the storage process, while different coagulants had no effect. The highest ACE-I activities were 76.65-77.94% in heated and starter-added milk cheeses on the 1st day of storage. Starter-free raw milk cheeses had antioxidant activities ranging from 55.89 to 69.02 mM Trolox 100 mg(- 1) cheese in the ABTS assay on the 1st and 30th days, and from 13.06 to 17.52 mM Trolox g(- 1) cheese in the CUPRAC assay throughout the storage period. Results indicated that raw milk cheeses fermented by natural microbiota may exhibit an antihypertensive effect with over 50% ACE-I activity and reduce oxidative damage, demonstrating potential positive impacts on human health and suggesting their possible use in functional diets.