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https://hdl.handle.net/20.500.12428/2651

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Comparison of the physicochemical properties and volatile compositions of some essential oils from different commercial brands
(Innovhub Ssi-Area Ssog, 2025) Tozoğlu, Sena; Çağlar, Tuğba; Avşar, Sedef; Elmas, Emine Tuğçe; Aydın, Alper; Öğütçü, Mustafa
Recently, interest in natural products such as essential oils has been increasing among consumers. This study therefore aimed to determine and compare the physicochemical and volatile composition of commercially available essential oils of various brands (black cumin seed, sweet almond, pine turpentine and castor oils). For these purposes, the colour, refractive index, viscosity, acid, peroxide, iodine, conjugated diene and triene values of the essential oils were determined. Additionally, the volatile composition of the samples was quantified using gas chromatography-mass spectrometry. Statistically significant differences were observed not only among oils but also among the various brands in the same oil group in terms of physicochemical features. Pine turpentine (PT) oils had the highest peroxide value, whereas castor (CO) oils had the lowest peroxide value. The acid values of black cumin seed (BC) oils were higher than those of the PT, CO, and sweet almond (SA) oils. As expected, the volatile compositions of different essential oils differed. Remarkably, significant differences were observed among the various brands, even within the same oil group, in terms of volatile compounds. Consumers use essential oils for many purposes such as nutraceutical, therapeutic, and cosmetic. Therefore, it is important to determine the quality characteristics of these commercially available oils in order to prevent adulteration and imitation.
Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaises Formulated With Flaxseed Oil-Based Sunflower and Whale Wax Oleogels
(Wiley, 2025) Yılmaz, Emin; Keskin Uslu, Eda
This study aimed to prepare and characterize low-fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax-flaxseed oil (SWO-M) and whale wax-flaxseed oil (WWO-M). These oleogel-based samples were compared with a control mayonnaise (CNT-M) and a commercial low-fat mayonnaise (COM-M). All samples showed acceptable physicochemical properties, including pH, color, free fatty acidity, and peroxide value. Rheological analysis revealed a decreasing order of stiffness: COM-M > CNT-M > SWO-M > WWO-M. The samples demonstrated good thermal stability, attributed to the presence of egg yolk and the stabilizing effects of the oleogels. The number of aromatic volatile compounds detected was eight in COM-M, 23 in CNT-M, 36 in SWO-M, and 35 in WWO-M. A trained sensory panel evaluated 17 sensory attributes. The SWO-M and WWO-M samples showed higher intensities of spicy, eggy, vinegar, and cooling notes, while sweet, sour, and mouth-coating attributes were lower compared to COM-M. Consumer evaluations indicated that appearance, flavor, aroma, consistency, spreadability, and overall acceptability of the oleogel-containing samples were rated lower than COM-M. However, all scores remained above the neutral point (3.0 on a 5.0-point scale). In conclusion, low-fat mayonnaise samples incorporating oleogels were successfully formulated. Future research is recommended to explore alternative oleogels and base oils to further enhance the quality of low-fat mayonnaise products.
Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity
(Wiley, 2025) Polat Kaya, Havva; Güngör, Sevde Nur; Yılmaz Tuncel, Neşe; Sakarya, Fatma Betül; Andaç, Ali Emre; Özkan, Gülay; Çapanoğlu, Esra
Background and Objectives Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity. Findings Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds. Conclusions Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition. Significance and Novelty Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.
Development of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers
(Wiley, 2025) Berber, Mehmet Mert; Çelebi Uzkuç, Nesrin Merve; Uzkuç, Hasan; Tarhan Kuzu, Kübra; İşleten Hoşoğlu, Müge; Özmen Togay, Sine; Kırca Toklucu, Aysegül; Karagül Yüceer, Yonca; Kurt, Saliha B.; Şahiner, Nurettin
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%).
Production of Early and Normal Harvest Olive Oils Under Industrial Conditions and Comprehensive Comparison of the Oils Produced
(Wiley, 2025) Yılmaz, Emin; Aydın, Alper
The aim of this study was to compare early and normal harvest olive oils generated from the same orchard and produced in the same industrial plant under completely controlled conditions. The early harvest was on October 04, 2021, and the normal harvest was on December 08, 2021, which was used regularly in the region. The oil yield was lower in the early harvest (11.37%) than in the normal harvest (13.67%). Fruit color, dimensions, and total oil content were significantly different. Normal harvest olive oil contained higher levels of biophenol but lower free fatty acid and peroxide values. Although the fatty acid compositions were similar, the total sterol content of the normal harvest sample was higher (2379 vs. 1981 mg/kg). Alpha-tocopherol was higher in early harvest (101.25 mg/kg) than that of the normal harvest (86.35 mg/kg) sample. Volatile aromatic composition data showed some differences, and most profoundly, Z-3-hexenal was enhanced, but 2-hexenal was decreased towards the normal harvest date. There were no negative sensory attributes in the samples, and the early harvest sample had higher scores for fruity-green, bitter, and pungent attributes. Consumer tests indicated more liking for early harvest samples with full scores for appearance/color and smell/scent.Practical Applications: Olives harvested early and at normal ripeness from the same orchard were processed under identical industrial conditions and compared. The oil yield was significantly lower in the early harvest samples. Notable compositional differences were observed in free fatty acidity, sterol and alpha-tocopherol content, and volatile aromatic compounds. The early harvest oil received higher sensory scores for fruity-green, bitterness, and pungency. Additionally, consumer preference scores were higher for the early harvest oil. To ensure fair pricing for producers and effective communication with consumers, this study suggests the importance of accurate labeling based on analytical and sensory indicators, along with the consideration of relevant new regulations.
Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties
(Springer, 2025) Korkmaz, Fatma; Güngör, Sevde Nur; Güleç, Şükrü; Sakarya, Fatma Betül; Andaç, Ali Emre; Yılmaz Tuncel, Neşe; Özkan, Gülay; Tuncel, Necati Barış
The objective of this research was to develop an alternative plant-based protein isolate using sainfoin (Onobrychis viciifolia L.) seeds. The extraction process was optimized using response surface methodology (RSM) based on the Box-Behnken Design, which examined the effects of key parameters: solvent/solid ratio (10–50 mL/g), pH (8–11), temperature (20–50 °C), and extraction time (30–120 min), aiming to maximize protein yield. The optimal extraction conditions identified were a solvent/solid ratio of 49.96 mL/g, pH of 10.99, temperature of 20 °C, and a duration of 38.55 min, achieving a protein yield of 56.36%. Additionally, the amino acid composition, cytotoxicity, immunoreactivity, and functional properties of the sainfoin seed protein isolate (SPI) were evaluated. SPI exhibited a high crude protein content of 91.44%, with arginine being the most abundant amino acid at 158.20 mg/g. The protein isolate comprised a remarkable value of 50.26% essential amino acids. Additionally, SPI demonstrated desirable functional properties, including solubility of 53.95% at neutral pH, water holding capacity of 2.36 g/g, and oil binding capacity of 4.68 g/g. Its emulsifying performance was notable, with emulsion activity and stability values of 66.67% and 77.50%, respectively. Moreover, in vitro cell culture studies demonstrated that sainfoin seed protein exhibited no adverse effects on cellular toxicity or immunoreactivity. This study highlights the potential of SPI as a novel, high-quality plant protein source with promising nutritional and functional properties and demonstrates its potential as a functional ingredient in the formulation of plant-based foods, meat analogs, and dietary supplements.
Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations
(Springer, 2025) Özsoy, Bilgen; Yay, Cansu; Yellice, Alper; Bıyıklı, Buse; Karaalioğlu, Onur; Güneser, Onur; Yüceer, Yonca
This study comprehensively evaluated protein concentrates (PCs) obtained from diverse raw materials, including pulses, industrial by-products, and microalgal biomass, using a standardized alkaline extraction-isoelectric precipitation method. The extraction yield was highest for cold-pressed hazelnut cake (25.6%), while pea flour showed the highest protein recovery yield (77%). All PCs exhibited purities above 62%, except for microalgal PCs (~ 57%). Spirulina biomass and sunflower meal PCs demonstrated superior solubility (> 90%) across a wide pH range (7–11). The amino acid profiles of the PCs were generally well-balanced, with the exception of low lysine and methionine levels. Notably, the PC from Schizochytrium biomass showed great potential in this regard. Aldehydes were the predominant volatile organic compounds in all PCs, particularly in pulse-based PCs. These findings provide valuable insights into the yield, purity, and functional properties of PCs from various sources, highlighting the potential of microalgal biomass and industrial by-products as sustainable protein sources for food applications.
Effects of heat treatment, starter culture, plant coagulant, and storage period on in vitro ACE inhibitory and antioxidant activity of goat cheese
(Springer, 2025) Uzkuç, Hasan; Karagül Yüceer, Yonca
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.
Ozone Pretreatment and Equilibrium-Modified Atmosphere Packaging as Elicitors to Enhance Shelf Stability and Nutraceutical Retention in Fresh Aronia (Aronia melanocarpa cv. Nero) Berries
(Springer, 2025) Aşık, İrem; Caner, Cengiz; Yüceer, Muhammed; Uysal Pala, Çiğdem
Ozone application is recognized for its eco-friendly, efficient, and cost-effective nature, making it a practical and prospective approach for increasing the storability of fresh produce. This study researched the synergistic impacts of ozone (5, 10, and 20 ppm) pretreatment and equilibrium-modified atmosphere packaging (EMAP) on the postharvest quality parameters of organic-labeled fresh aronia berries (Aronia melanocarpa cv. Nero) for 120 days at 4 °C. The key quality parameters are the composition of the gas in trays, weight loss, total soluble solids, pH, surface color, texture profile, spoilage rate, bioactive contents, and antioxidant properties. By the end of storage, the ozonated groups (10–20 ppm) showed significantly reduced spoilage rates of 6–8%, respectively, compared to 12–19% in the untreated control groups (P < 0.05). The combination of 5–10 ppm ozone pretreatment and sealing with microperforated polypropylene (PP) film was significantly effective in inhibiting fruit softening and retaining hardness at 379–375 gf, respectively, approximately a 16% reduction from initial values, which was significantly better than the 25% loss observed in the microperforated control (P < 0.05). Anthocyanin extractability significantly increased with 20 ppm ozone treatment (627 mg cyn 3-glu/100 g) when compared to untreated control groups (472 and 476 mg cyn 3-glu/100 g) on the initial day (P < 0.05). Among all the application groups, the 10 and 20 ppm ozone pretreatment groups demonstrated significant potential for preserving anthocyanins in aronia berries during storage. Additionally, ozone pretreatment positively influenced antioxidant properties based on CUPRAC values. These outcomes underline that the combination of ozone pretreatment and microperforated PP lid film packaging significantly enhances the cold storage stability and nutraceutical qualities of aronia fruits.
Valorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties
(Springer, 2025) Yılmaz, Emin; Çalışkan, Şule; Ok, Selçuk; Karagül Yüceer, Yonca
This study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.
Rapid detection of the presence, activity and concentration of microbial transglutaminase in yogurt using infrared spectroscopy combined with chemometrics
(Elsevier Sci Ltd, 2025) Sıçramaz, Hatice; Ayvaz, Hüseyin; Menevşeoğlu, Ahmed; Yaaqob, Mysa Ahmed Hasan Ayash; Doğan, Muhammed Ali; Öztürk, Mustafa
The goal of this study was to develop a rapid method by using near-infrared (NIR) diffuse reflectance and midinfrared (MIR) spectroscopy to detect the use, status (active or inactive), and concentration of microbial transglutaminase (mTGase) in yogurt. Control samples were manufactured without mTGase. Two different levels of mTGase concentration were employed: 1 and 2 units. Half of the enzyme-added samples were inactivated after yogurt manufacture to detect the active/inactive status of mTGase. Both for NIR and MIR, analyzed via the soft independent modeling of class analogy (SIMCA) and Partial Least Squares Discriminant Analysis (PLS-DA) approaches were able to classify the control sample from active mTGase-containing yogurts and enzyme status, but could not differentiate enzyme concentrations. Machine learning effectively determined mTGase presence, activity, and concentrations. In conclusion, NIR and MIR spectroscopy, combined with chemometric methods, successfully detected mTGase in yogurt, with machine learning outperforming SIMCA and PLS-DA in identifying enzyme levels.
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
(Sage Publications Ltd, 2025) Kaya, Burcu; Güneser, Onur; Taherzadeh, Mohammad J.; Karagül Yüceer, Yonca; Sar, Taner
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 µg/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40–7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.
Consumer Survey on the Environmental Impact of Food Packaging and How It Influences Purchasing Decisions
(Wiley, 2025) Caner, Cengiz; Pascall, Melvin A.; Aday, Mehmet Seçkin; Bıçkı, Doğan
This study investigated the environmental consciousness of 270 consumers, their behavior towards the purchase of packaged food, their willingness to pay more for products in environmentally friendly containers, and their attitude and knowledge towards recycling and pollution. The data collected were statistically analyzed using Chi-square, t-tests, and multinominal and logistic regression analyses. Results showed that consumers preferred glass when compared to other packaging material types. Females were more willing to pay more for products in environmentally friendly packaging. As the respondents’ education level increased, the respondents were more knowledgeable about recycling symbols and believed that recycling helped reduce environmental pollution. The income level of the respondents was not conclusive on its effect on the attitude on environmental packaging. Younger respondents were more conscious of recycling symbols and preferred plastic more than the other age groups. Environmental consciousness thus effected the buying decision of the respondents.
Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds
(Mdpi, 2025) Polat Kaya, Havva; Kaya, Burcu; Tuncel, Necati Barış; Özkan, Gülay; Capanoğlu, Esra; Ganeshan, Seedhabadee; Tülbek, Mehmet Çağlar
This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.
IV. International Eurasian Mycology Congress (EMC’24) Book of Proceedings
(Çanakkale Onsekiz Mart Üniversitesi, 2024) Bican Süerdem, Tülay; Özcan Ateş, Gülçin; Demirel Zorba, Nükhet N.; Asan, Ahmet; Bican Süerdem, Tülay; Özcan Ateş, Gülçin; Demirel Zorba, Nükhet N.; Asan, Ahmet
[No Abstract Available]
Zeytinyağı Aroma Kimyası ve Duyusal Değerlendirilmesi
(Sidas Medya A.Ş., 2004) Yılmaz, Emin; Öğütçü, Mustafa
Flavor and aroma are essential quality factors for the food materials. Over 100 volatiles have been determined in olive oils, and of them 30 has found to contribute the perceived aroma of the oil. Determination of the sensorials terms of the measured volatiles, comparison of the samples, conversion of the consumer preference language to understantable chemical terms are also imperative.
The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries
(Springer, 2025) Yumak Alnıak, Nesrin; Caner, Cengiz; Yüceer, Muhammed
Fresh strawberry is very susceptible to spoilage and has limited storage stability due to its fast metabolism. The main focus of this research was to evaluate if electrolyzed water (EW) (30 ppm or 90 ppm) and 1% chitosan coating can be applied individually and in combination to evaluate individual and synergistic effects on extending the storage stability of fresh strawberries. The samples were analyzed (the gas composition, pH, degrees Brix, weight loss, spoilage rate, texture as well as total anthocyanin and total phenolic composition) for the 5 weeks at 4 degrees C. At the end of storage, the O2 in the trays reduced from 21 to 13% in the groups treated with chitosan, and the CO2 ratio increased from 0.03 to 14%. The most dramatic change in gas exchange, pH, and degrees Brix occurred in the control group during storage. The decrease was less in the chitosan-coated ones. Although there is no linear change in color values (L* and a*), it can be said that EW application has a more conservative feature, especially on a*. At the end of the storage, the combination of chitosan and EW had a spoiled fruit rate of 25-30% by weight, while this rate reached 67% in the control group. The hardness value of strawberries decreases throughout storage. Although there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage, the highest protection was measured in samples where chitosan and EW were applied together. As a result of this study, the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives while maintaining their fresh-like quality and improved appeal within the food industry.
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.
Physicochemical and functional properties of safflower protein isolate: Effect of drying methods and spray drying temperatures
(Springer Heidelberg, 2025) Korkmaz, Fatma; Tuncel, Necati Barış
In this study, the effects of the drying method and spray drying inlet air temperature on the color, surface morphology, hydrophobicity, powder and functional properties of safflower protein isolate were investigated. Safflower protein was extracted using the alkaline extraction and isoelectric precipitation method and then dried using freeze-drying and spray-drying at 140, 150, 160, 170, and 180 degrees C inlet air temperatures. When compared to the spray-dried samples, freeze-dried safflower protein isolate had lower cohesiveness (1.18) and better flowability (15.12%) with higher bulk density (0.31 g/cm3) and lower tapped bulk density (0.37 g/cm3). Additionally, its wetting time (9.00 s) was also found to be lower. On the other hand, spray-dried samples exhibited lighter color, higher foaming capacity (30.00-38.75%) and stability (87.50-89.17%), and emulsion activity (51.25-54.50%) and stability (85.76-87.51%) than the freeze-dried sample. Moreover, it was found that the foaming capacity and emulsion activity of safflower protein spray-dried at 140 degrees C were higher than those of other spray-dried samples. Overall, freeze-dried safflower protein showed better powder properties, while spray-dried samples had better functional properties. Consequently, it was shown that the choice of drying method and spray drying inlet air temperature were critical for the powder and functional properties of safflower protein.
Detecting carob powder adulteration in cocoa using near and mid-infrared spectroscopy: A comprehensive classification and regression analysis
(Elsevier, 2025) Turgut, Sebahattin Serhat; Ayvaz, Hüseyin; Doğan, Muhammed Ali; Marin, Dolores Perez; Menevşeoğlu, Ahmed
Cocoa powder is a globally traded food product, primarily produced in developing nations, with substantial economic importance. However, it is susceptible to adulteration with inexpensive materials such as carob flour, particularly in low concentrations too low to be detected by sensory methods. To address this issue, rapid analytical techniques such as vibrational spectroscopy combined with multivariate analysis could be beneficial for rapid and reliable detection of adulteration. In this study, spectral data were collected using four different infrared spectrometers: a benchtop FT-NIR system, two portable NIR instruments, and a benchtop FT-MIR-ATR. Samples included pure cocoa, pure carob, and their mixtures with carob concentrations ranging from 0 % to 60 %. Both classification and regression models were developed to detect and quantify the presence of carobs in cocoa powder. Classification models, including Random Forest (RF), Support Vector Machine (SVM), Multi-Layer Perceptron (MLP), k-Nearest Neighbors (kNN), Linear Discriminant Analysis (LDA), and Soft Voting Classifiers, demonstrated superior performance for discriminating between cocoa powder, carob powder, and cocoa-carob mixtures with the area under the receiver operating characteristic curve (AUC) scores achieving the level of higher than 0.99, particularly using the benchtop FT-NIR, one of the cost-effective portable NIR and FT-MIR-ATR devices. Similarly, regression models - RF, SVM, MLP, kNN, Partial Least Squares Regression, and Voting Regressor- exhibited robust predictive capabilities. Particularly, FT-MIR and portable NIR based models showed exceptional accuracy with RPD values exceeding 16 and 13, respectively, signifying their applicability in quality and process control. Key wavelength driving model predictions were identified using permutation feature importance for both regressors and classifiers. Overall, these findings highlight and prove the potential of NIR and MIR spectroscopy as rapid, robust, and non-destructive tools for screening and quality control in food authentication.

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