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https://hdl.handle.net/20.500.12428/3896

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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 Barış
The 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.
A Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients
(Wiley, 2025) Yılmaz Tuncel, Neşe; Kaya, Havva Polat; Andaç, Ali Emre; Korkmaz, Fatma; Tuncel, Necati Barış
In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant-based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti-nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further in vivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds.
Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1)
(Academic Press Inc., 2025) Özoğul, Fatih; Rathod, Nikheel; Alak, Gonca; Çolakoğlu, Fatma; Ayaş, Deniz; Baygar, Taçnur; Çaklı, Şükran
Several risks to food safety are associated with seafood. The marine environment is heavily affected by various materials, both of physical and chemical nature, which have significant impact on the safety of seafood. Recently, there has been a concerning discovery regarding seafood contamination. As it appears, there are physical hazards present, specifically in the form of nano- and micro-plastic materials. Additionally, chemicals from various sources have been detected. These chemicals are commonly used in the production of convenience goods, antimicrobials, antibiotics, heavy metals and industrial effluents. This chapter has focused on the various hazards that can influence the safety of seafood in the marine environment. It covers both physical and chemical sources of these hazards, ensuring a comprehensive understanding of the potential risks involved. There are indications that the consumption of polluted seafood in the Mediterranean region can have negative impact on human health. © 2025
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 Barış
The 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.
Biochemical compounds of algae: sustainable energy sources for biofuel production
(Elsevier, 2022) Ak, İlknur; Koru, Edis; Türker, Gülen; Çankırılıgil, Ekrem Cem; Dereli, Macide Güneş
Algae are rich in proteins, carbohydrates, lipids, minerals, and vitamins. They are currently used intensively as food, food additives, pharmaceuticals, feeds, fertilizers, and cosmetics on a commercial scale. Algal polysaccharides are exclusive products due to their functional properties as dietary fibers and gelling agents. Nowadays, algae are attracting attention as a new and promising third-generation biofuel feedstock. They may be used to produce several kinds of biofuel, including biodiesel, bio-oil, biogas, bioethanol, bio-coal, and biohydrogen. However, biofuel production depends on the chemical composition of algae, which is affected by many factors. Besides being collected from nature, they are also cultured to enrich biochemical composition via aquaculture techniques. This chapter evaluates the biochemical compounds of micro- and macroalgae and the influence of cultivation conditions on those compounds and biofuel production.
Sürdürülebilir et üretimi
(Gıda Teknolojisi Derneği, 2021) Polat, Havva; Yılmaz Tuncel, Neşe
Et, özgün lezzeti ve besleyici değeri nedeniyle insan soyu tarafından yüzyıllardır önemli miktarda tüketilenbir gıda maddesidir. Son yıllarda dünya nüfusunun artışı ve et endüstrisinin gelişmesine bağlı olarak et tüketimmiktarı da önemli ölçüde artmıştır. Küresel ısınmanın başlıca sebebi olarak gösterilen sera gazı emisyonlarınındikkate değer bir kısmından özellikle canlı hayvan üretimi ve süreçleri sorumlu tutulmaktadır. Artan miktardaet üretimi; zoonoz hastalıklar, antimikrobiyel kalıntılar, hayvan hakları ve hayvan refahı gibi konularda tüketiciendişelerine neden olmakta ve bazı etik sorunları da beraberinde getirmektedir. Çözüm olarak, et veürünlerine alternatif bitki esaslı et benzeri ürünler üretilmektedir. Ayrıca, laboratuvar ortamında in vitroşartlarda et üretiminin ticarileşmesine yönelik çalışmalar da kapsamlı olarak devam etmektedir. Bu çalışmada,et üretiminin geleceği ve sürdürülebilirliğinin yanı sıra hayvansal ete alternatif olarak üretilen et benzeriürünlerin özellikleri ve üretim teknolojileri konuları derlenmiştir.
Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging
(Wiley, 2024) Aydoğdu Emir, Ayça; Yıldız, Eda; Kırtıl, Emrah
Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable-source-derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light-sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days. Peppermint oil-induced PLA films, when used as a packaging material for chicken breast, displayed significant antimicrobial activity and increased the shelf life of chicken breast from 3 to 8 days. image
Development and evaluation of sumac (Rhus coriaria) incorporated guar gum films as colorimetric pH indicator with antioxidant and antimicrobial potential
(Springer, 2023) Aydoğdu Emir, Ayça
Sumac (Rhus coriaria) is a natural source of phenolic compounds especially anthocyanins and tannins which makes it a potential active agent and colorimetric indicator. This work aimed to prepare simultaneously antioxidant, antimicrobial, and pH-responsive guar gum (GR) films by incorporating sumac. Moisture content, water vapor permeability (WVP), opacity, color, thermal, antioxidant, antimicrobial properties, and pH-response of the films were analyzed. Sumac addition resulted in WVP and higher opacity values when compared to GR films. Guar gum sumac (GR_S) films showed strong antioxidant activity (up to 99%). Sumac incorporation bestowed the guar gum films with antimicrobial function against Staphylococcus aureus. When the films were immersed in buffer solutions at different pH values, the color of the films changed from pink to brown which proved the GR_S films' colorimetric sensitivity to pH change. Thus, this study demonstrated that GR_S films have the potential to be promising active and pH-sensitive food packaging materials.
Microencapsulation of n-tridecane / n-tetradecane eutectic mixture with poly(methyl methacrylate) shell for candidate for food packaging thermal energy storage material
(Taylor & Francis Inc, 2023) Güngör Ertuğral, Tuğba; Danışman, Merve; Oral, Ayhan
Among the healthiest methods of food preservation is cold storage, but expensive, non-eco-friendly fossil fuel-based materials are used for this purpose. Microcapsules that do not store latent heat at phase change can be applied to packaging material with their heat storage and diffusion properties to minimize the use of fossil fuels. This application with such features as light weight and small footprint can reduce transportation and storage costs. In the food industry, one of the sensitive products with a storage temperature of 0–2°C is food and especially aquatic products. The packaging materials (styrofoam, plastic crate, etc.) are ineffective in maintaining the temperature required for the storage and transportation of food products. Moreover, during transportation, the ice in Styrofoam sticks together because of temperature fluctuations and forms a mass that is heavy enough to crush the product. Microcapsules containing phase change material (PCM) keep products at a reasonable storage temperature in the case of undesired temperature rises or drops. This study uses polymethylmethacrylate (PMMA) microcapsules containing n-tridecane (C13) and n-tetradecane (C14), with cooling properties to prevent temperature fluctuations. The microcapsules were characterized by thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), polarized optical microscope (POM), and a particle size analyzer. The DSC results showed that PMMA/(C13-C14) microcapsules can store 89.63 J/g latent heat energy at (+0.30)-(+2.80°C), which is within the targeted temperature range. In addition, the research produced microcapsules usable for food that can be stored at (−9) to (−3) °C.
Health Risk Assessment and Mineral Contents in Brown Seaweed Colpomenia sinuosa for Human Consumption
(Springer Int Publ Ag, 2024) Türker, Gülen; Ak, İlknur; Çağrı Taş, Elif
This study focuses on the mineral content and health risk assessment of the brown seaweed Colpomenia sinuosa. The mineral composition of the seaweed samples (Na, K, Mg, Fe, Cu, Zn, Mn, P, Ni, Pb, Cd, Cr, Al) was investigated from three different Turkish coastal locations: & Idot;zmir Bay (S1), the Strait of & Ccedil;anakkale (S2), and the Sea of Marmara (S3). The mineral contents of samples were analyzed using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) as part of our methodology. It was found that the mineral content varied significantly depending on the location from which the samples were taken. The highest levels of Na, Ca, Mg, Fe, Ni, and Mn were observed in the samples from & Idot;zmir Bay, whereas those from the Sea of Marmara showed elevated levels of P and Zn. The study also revealed the presence of heavy metals, including Pb, Co, Cd, Cr, and Al, in the seaweed. According to hazard index (HI) calculations, adult consumption of this seaweed poses a low health risk, with a hazard index below 1. Various heavy metals have been detected in the seaweed, but their concentrations are not high enough to pose significant health risks, and therefore, the seaweed is safe for human consumption within reasonable limits. Our results suggest that C. sinuosa could be a valuable source of essential minerals for human consumption.
EVOLUTION OF YEAST BIODIVERSITY AND VOLATILE COMPOUNDS DURING SPONTANEOUS FERMENTATION OF 'KARASAKIZ' GRAPES FROM DIFFERENT REGIONS OVER TWO CONSECUTIVE VINTAGES
(Estacao Vitivinicola Nacional, 2023) Çelebi-Uzkuç, Nesrin Merve; Ay, Mustafa; Kırca-Toklucu, Ayşegül
Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds during the spontaneous fermentation of 'Karasakiz' grapes from three sub-regions of canakkale province, Turkey for two vintages (2019 and 2020). This is the first study on the diversity of autochthonous yeasts during wine fermentation of 'Karasakiz' variety. In the present work, the strains belong to Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Metschnikowia pulcherrima and Zygoascus hellenicus by PCR-RFLP of the ITS region were identified . A total of 272 isolates were identified as S. cerevisiae. Yeast population and diversity changed related to the sub-region and the vintages. However, H. uvarum and S. bacillaris were common denominators of three regions evaluated. H. uvarum was dominant in the early stages of the fermentation, except for Bozcaada 2019 vintage. Bozcaada region also exhibited higher S. cerevisiae strain diversity compared to other regions. 1-Hexanol and 1-octanol gradually decreased during the fermentation of 'Karasakiz' grapes, while the concentration of isoamyl alcohol, phenylethyl alcohol and ester compounds increased by the fermentation but with some fluctuation.
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 Barış
The 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.
Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions
(Wiley, 2024) Dinç, Selin Özge; Çolakoğlu, Fatma; Kunili, İbrahim Ender; Ormancı, Hasan Basri
In this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiae RC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, and relationship between, non-volatile and volatile compounds responsible for taste and aroma were determined in fish sauce samples. Regarding non-volatiles, the results showed that free amino acids and organic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fatty acids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plantarum supported the presence of acidic compounds (1413.31 ng mL(-1)), while S. cerevisiae supported the presence of alcoholic compounds at high levels (3891.56 ng mL(-1)). Significant correlations between components proved the accuracy of analytical and sensory analyses and demonstrated the reliability of multi-replicate statistical interactions. The results indicated that inoculation with starter cultures changed the taste and aroma in favour of the strains.
Aroma profiles of shalgam: Effect of purple carrot (Daucus carota) amount
(Wiley, 2024) Tangüler, Hasan; Şen, Kemal; Dinç, Selin Özge
Shalgam is a fermented product characterized by its color and aroma compounds. However, there is no standard regarding the amount of use of purple carrot, which is the major raw material in production and affects the fermentation and aroma compounds of the product. This present research was designed to examine the effect of purple carrot concentrations on aroma compounds, which are one of the most important characteristics that reflect the quality characteristics of shalgam and affect consumer preferences. Aroma compounds in shalgam juices produced using five different amounts of carrots were analyzed by gas chromatography-flame ionization detector-mass spectrometry (GC-FID-MS). As expected, since the difference between the produced shalgam beverages was only the amount of purple carrots, a qualitative similarity and a quantitative difference were determined in the aroma profiles in general. In the aroma categories defined, terpenes (26 compounds) were the most abundant compounds, followed by esters (17 compounds) and higher alcohols (11 compounds). 88 aroma compounds have been identified in shalgam, and a total of 28 ACs, including 7 terpenes, 7 esters, 3 alcohols, 4 volatile acids, 3 volatile phenols, 1 lactone, 1 norisoprenoid, and 2 naphthalenes, were detected for the first time. The concentration of aromas in the samples varied from 5471.5 to 6490.1 mu g/L (p < .05). According to principal component analysis, it was determined that the correlation between the position of the shalgam samples in the coordinate system and the aroma groups was significant. This study shows that purple carrots also affect the aroma compounds of shalgam beverages.
Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast
(Springer, 2023) Aydoğdu Emir, Ayça; Yıldız, Eda; Aydoğdu, Yıldırım; Şümnü, Gülüm
Sumac (Rhus coriaria) cultivated mainly in the Mediterranean region, Eastern and Western North America, South Africa, and Asia is rich in phenolic compounds, especially tannins, anthocyanins, and flavones. For this reason, the sumac extract has the potential to be incorporated in the films that could be used as active packaging material. For that purpose, this study aimed to develop the best biodegradable and eco-friendly active food package made from faba bean flour and sumac extract. To evaluate the films, the physical (moisture content, solubility, water vapor permeability, mechanic, opacity, and color), antioxidant, and antimicrobial properties and the chemical and thermal characteristic of films were investigated. While sumac incorporation decreased the water vapor permeability (WVP) of films, the opacity, tensile strength, and elongation at break of films increased. The potential radical scavenging activities of the films were tested with two different methods (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2MODIFIER LETTER PRIME-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)), and the results proved the films' enhanced antioxidant activity, especially the highest sumac concentrations. The addition of sumac extract also increased the thermal stability of the films. Antimicrobial activity of the films was also tested on Gram (-) Escherichia coli (ATCC 11229), and Gram ( +) Staphylococcus aureus (ATCC 43300) bacterial cultures, and the film with the highest sumac concentration (FB_S_4) had inhibitory activity on S. aureus showing 26-mm clear zone. To illustrate the effect of active packaging on real food systems, the chicken breast was packaged with FB_S_4 film at refrigerator storage (4 degrees C). Although chicken meat packed with faba bean film without sumac extract (FB) spoiled within 3 days, chicken packed in FB_S_4 film exceeded the microbial threshold at the end of day 7. Therefore, sumac extract-incorporated films can be suggested as a potential food package to extend the shelf life of perishable foods.
Characterisation of Pea Milk Analogues Using Different Production Techniques
(Faculty Food Technology Biotechnology, 2024) Andaç, Ali Emre; Tuncel, Necati Barış; Yılmaz Tuncel, Neşe
Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow’s milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.
Smart composite nanofibers based on PLA/PEG with the addition of clove oil as thermal regulators
(Industrial Chemistry Research Inst, 2023) Güngör Ertuğral, Tuğba
Smart nanofibers based on PLA and PEG with the addition of clove oil (Eugenia caryophyllus) (EO) were obtained using the electrospinning technique. The nanofibers were characterized by SEM, FT-IR, TGA and DSC. For the PLA/PEG/EO composite (mass ratio 2/1/0.25), the temperature of the maximum decomposition rate was approximately 370 degrees C. This composite exhibited good latent heat energy storage (melting enthalpy 77.5 J/g at 34.7 degrees C). Smart nanofibers can be used as thermal regulators in medicine, electronics, and food and textile industries.
Preparation and Characterization of Poly(lactic acid)-Based Poly(ethylene glycol) and Daphne Essential Oil-Loaded Smart Nanofibers for Thermal Protection
(Amer Chemical Soc, 2024) Güngör Ertuğral, Tuğba; Coşkun, Yalçın; Oral, Ayhan; Ulusoy, Seyhan
Phase change material (PCM) stores latent heat energy, and poly(ethylene glycol) (Mw: 4000) (PEG 4000) is also a solid-liquid PCM. PEG and poly(lactic acid) (PLA) polymers are biodegradable. Essential oils are known as plant extracts with antimicrobial properties. In this study, daphne essential oil (DEO) obtained by the distillation method and PLA/PEG/DEO composite nanofibers were prepared by the electrospinning method with PLA, PEG 4000, and daphne (Laurus nobilis L.) essential oil in certain ratios (100/100/20, 100/120/20, and 100/150/20). DEO showed an antibacterial effect against Staphylococcus aureus and Escherichia coli bacteria. Thermal behaviors of the nanofibers were characterized by differential scanning calorimetry and thermogravimetric analysis. Morphological features were observed by scanning electronic microscopy (SEM), crystal behavior by X-ray diffraction analysis, and molecular structures were examined by Fourier transform infrared spectroscopy. Essential oil composition was determined by GC-MS. The thermal decomposition temperatures of the nanofibers were found between 250 and 276 degrees C, and the latent heat storage energies of nanofibers were 69.06, 86.76, and 96.39 J g(-1) at temperatures 59.0 and 54.37 degrees C. High PCM added fiber was observed as 182 nm diameter with 3.264 mu m diameter spheres. The produced nanofiber matrix has the potential to be used in applications such as medicine, textile, and hot food logistics.
Characterization and effects of heat treatments on antinutritional components and enzyme activities in sainfoin (Onobrychis viciifolia L.) seeds: A high-protein alternative plant-based food source
(Elsevier, 2025) Andaç, Ali Emre; Yılmaz Tuncer, Neşe; Tulbek, Mehmet Çaglar; Tuncel, Necati Barış
The aim of this study was to characterize and explore the food potential of sainfoin seeds, which are primarily used in their green plant form to feed livestock. A detailed assessment of the seed's proximate composition, enzyme activity levels, and antinutrient content was performed. The seeds were then subjected to infrared, hot air, and blanching treatments to examine how these processing methods affect enzyme activities and antinutrients. In addition, optimization of processing conditions was carried out using the response surface method and central composite design to ensure low antinutrient levels, minimal color change, and total enzyme inactivation. Sainfoin seeds have a crude protein content of 42 % in dry matter, making them a promising alternative plant-based protein source. They also contain 45 % dietary fiber, 9 % crude fat, and significant levels of potassium and magnesium. The unprocessed seeds exhibited 2.01 U/g lipase activity and 10.51 U/g lipoxygenase activity, which were inactivated with infrared treatment at 2000 W IR power in 75 s. In terms of antinutrients, sainfoin seeds contain 247 mg/100 g phytic acid, 2582 TIU/g trypsin inhibitor activity, 7.9 mg catechin equivalents of tannin /100 g, and 24.97 mg/100 g hydrocyanic acid. The optimal process conditions were 2000 W IR power and 105 s for IR treatment, 150 degrees C and 103 min for hot air treatment, and 81 degrees C and 16 min for blanching. The antinutrient levels and enzyme activities in unprocessed sainfoin seeds are comparable to those found in conventional legumes, although sainfoin seeds contain a higher amount of tannins. While infrared treatment was most effective for enzyme inactivation, the impact of the different processing methods varied across the parameters studied.
Influence of the preparation method on selected properties of PLA nanofibers modified with lavender oil (Rapid Communication)
(Industrial Chemistry Research Inst, 2024) Güngör Ertugral, Tuğba
PLA nanofibers containing 30 wt% lavender essential oil (LEO) was obtained by electrospinning (ES) and solution blow spinning (SBS) methods. The structure was assessed by scanning electron microscopy (SEM), and thermal properties were determined by thermogravimetric analysis (TGA). The ES method produced thinner nanofibers than the SBS method. The method of obtaining nanofibers did not affect their thermal properties.

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