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Öğe Additional advances related to the health benefits associated with kombucha consumption(Taylor & Francis Inc, 2024) Esatbeyoglu, Tuba; Aydin, Secil Sarikaya; Subasi, Busra Gultekin; Erskine, Ezgi; Goek, Recep; Ibrahim, Salam A.; Yilmaz, BirsenKombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.Öğe Application of high pressure processing in ensuring food safety(Elsevier, 2022) Ozkan, Gulay; Subasi, Busra Gultekin; Capanoglu, Esra; Esatbeyoglu, TubaAs being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments. © 2023 Elsevier Inc. All rights reserved.Öğe Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects(Amer Chemical Soc, 2022) Erskine, Ezgi; Subasi, Busra Gultekin; Vahapoglu, Beyza; Capanoglu, EsraDue to its strong aroma and stimulating effect, coffee is the most consumed beverage worldwide, following water. Apart from being a luscious food product, its contents of high phenolic compounds dominated by chlorogenic acid, caffeic acid, and their derivatives have caused coffee to be consumed by individuals at higher ratios and have also encouraged the number of varying research studies for its health-promoting properties. However, it should be noted that these desirable beneficial actions of coffee phenolics are in dynamic behaviors, highly dependent on the roasting process parameters and presence of different types of phenolic compounds in the media. Interactions between coffee phenolics and other phenols might end up with induced or reduced biological activities, which is called synergism or antagonism, respectively. In this paper, bioactive properties such as antioxidant, enzyme inhibition, and chelating power are reviewed in terms of synergism and antagonism of coffee phenolics and other bioactive compounds that are introduced into the matrix, such as cacao, ginger, cinnamon, willow bark, cardamom, and chili pepper. Furthermore, how these properties are affected after in vitro digestion and potential reasons for the outcomes are also briefly discussed with the aim of providing a better understanding of these interactions for the food industry. Revealing the synergistic and antagonistic interactions of the phenolics between coffee and different ingredients in a food matrix and their effects on bioactivity mechanisms is not only important for scientific studies but also for conscious food consumption of individuals.Öğe Effect of food processing on antioxidants, their bioavailability and potential relevance to human health(Elsevier, 2022) Toydemir, Gamze; Subasi, Busra Gultekin; Hall, Robert D.; Beekwilder, Jules; Boyacioglu, Dilek; Capanoglu, EsraIt has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.Öğe Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate(Elsevier Sci Ltd, 2021) Subasi, Busra Gultekin; Jahromi, Mastaneh; Casanova, Federico; Capanoglu, Esra; Ajalloueian, Fatemeh; Mohammadifar, Mohammad AminModerate electric field (MEF) was employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) to change their structural and thermo-physical properties with a non-thermal approach. MEF treatment significantly reduced the average particle size with noticeable changes in the uniformity of SPI and CAS solutions. A maximum of 10% reduction in the surface tension was observed for 0.2% w/w SPI sample by applying 150 V for 20 s. This effect was less pronounced for CAS samples and for the protein concentration of 2% w/w. FTIR spectra provided an increased ?-helix content for SPI inducing a bulkier, loosened and more hydrophilic structure which is unlikely for CAS. Intrinsic Fluorescence Spectroscopy revealed that MEF treatments changed the tertiary structures of SPI and CAS. Denaturation temperatures and enthalpies of the SPI and CAS samples were decreased by MEF treatments.Öğe How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?(Elsevier Sci Ltd, 2023) Rostamabadi, Hadis; Karaca, Asli Can; Nowacka, Ma lgorzata; Mulla, Mehrajfatema Z.; Al-attar, Hasan; Rathnakumar, Kaavya; Subasi, Busra GultekinPolysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic polymers, have been utilized as potent ingredients in various food and pharmaceutical applications owing to their outstanding apti-tude in stabilizing emulsions/foams as well as generating gels/films/viscous dispersions. However, apart from these unique attributes, the widespread application of polysaccharides has been challenged by some obstacles resulted from their low thermal/shear resistibility, retrogradability as well as diminished gel/paste transparency. Hitherto, to tackle these shortcomings various enzymatic, chemical, and physical modification approaches have been developed. Taking advantages from being both a physical and non-thermal approach, High hydrostatic pressure (HHP) has been a promising tool for introducing novel applications to the realm of food. HHP is a compelling approach capable of manipulating structure and physicochemical attributes of polysaccharides comparable to the conventional thermal/chemical methods. It also demonstrated a prodigious potential in enhancing the nutritional attributes of modified components either through preserving the thermo-sensitive ingredients or enhancing the resistant starch content of starches. Accordingly, the application of HHP for manipulating chemical, physical, technofunctional and nutritional characteristics of various polysaccharides has been the focus of numerous researches. The basic theory of HHP as well as its influence on different physico-chemical/nutritional attributes of polysaccharides are reviewed in this study, in detail.Öğe Influence of moderate electric field on sodium caseinate structure and its techno-functionality(Elsevier, 2022) Jahromi, Mastaneh; Niakousari, Mehrdad; Golmakani, Mohammad Taghi; Subasi, Busra Gultekin; Mohammadifar, Mohammad AminThis study aimed to evaluate the effect of moderate electric field (MEF) treatment, as a non-thermal technology, on the structure and techno-functionality of sodium caseinate. Colloidal dispersions of caseinate were subjected to different MEF processing conditions (2.56 V cm(-1) for 1 and 2 h, 38.46 V cm(-1) for 5 and 20 s) and their structural, physical, emulsifying and film-forming characteristics were assessed. The Fourier transform infrared (FTIR) analysis of the caseinate showed higher beta-structures and a reduction in random coil conformation after MEF. The MEF-treated dispersions exhibited smaller particle size and developed emulsions with higher physical stability. The process increased the tensile strength (by 6.52-27.37%) and stretchability (by 12.17-54.30%) of caseinate film. A higher glass transition temperature in MEF-processed caseinate films was confirmed by modulated differential scanning calorimetry (MDSC) profiles. The scanning electron microscope (SEM) images showed a more uniform microstructure in treated caseinate films. The results suggest that MEF may be efficiently applied for mild modification of the structure of caseinate resulting in its property improvement.Öğe Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein(Elsevier Sci Ltd, 2022) Subasi, Busra Gultekin; Yildirim-Elikoglu, Seda; Altay, Ipek; Jafarpour, Ali; Casanova, Federico; Mohammadifar, Mohammad Amin; Capanoglu, EsraSunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and green protein modification technique.Öğe Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein(Springer, 2023) Subasi, Busra Gultekin; Yildirim-Elikoglu, Seda; Altin, Ozan; Erdogdu, Ferruh; Mohammadifar, Mohammad Amin; Capanoglu, EsraThe non-thermal effect of electromagnetic field (NEF) on the structural and thermal properties of heat-resistant globular sunflower protein isolate was investigated by exposing samples to varying power levels (70 W, defrost (DF), and 350 W). Only the lowest consecutive power modes of the electromagnetic unit were conducted to complete at least two exposure cycles (for certainty) without exceeding 45 degrees C (non-thermal processing condition). The total polar amino acid content of the treated samples decreased by 14% with NEF applications since polar amino acids were the main targets of the electromagnetic field due to absorbing that energy as kinetic energy and inducing structural changes. The DF and 350 W treatments dissipated large particles/aggregates over 5000 nm completely. The treatment with the lowest power (70 W) produced the lowest average particle size (14% decrease) while it increased after the DF and 350 W applications (34 and 16%, respectively), which indicated partial unfolding and/or reaggregation. Less ordered structures had increased alpha-helix (max with 350 W by 22%) and decreased beta-sheet contents (max with 70 W by 30%) after the NEF treatments. The tertiary structures of the samples changed significantly following the NEF treatments with a blue shift on emission maxima with different fluorescence intensities. The thermal stability of the samples was analyzed with DSC and TGA; lower peak temperature (decreased by 28%) and denaturation enthalpy (decreased by 82%) besides higher gravimetric loss (by 1.3%) were obtained for DF and 350 W, compared to the control. The NEF could be considered a promising approach for structural alteration of globular sunflower protein.Öğe Potential use of Janus structures in food applications(Wiley, 2021) Subasi, Busra Gultekin; Xiao, Jianbo; Capanogluo, EsraJanus surfaces present technological opportunities both for research and industry in which different chemical, physical and/or structural components need to coexist for a single purpose such as chemistry, textile and material science. Varying inorganic and organic (polymer-based) materials are conventionally used however, utilizing nature-derived polymers to fabricate Janus structures is a recent and attractive trend which makes them more applicable for bio-based treatments with environmental concerns. Particularly, promising applications of Janus structures as being surfactants, drug delivery and micro/nano encapsulation vehicles for biomedical purposes successfully forward the interest on Janus concept to the food related practices. Producing Janus structures from nature-derived and food grade polymers such as alginate, cellulose, chitosan, lipid nanocrystals, zein and some plant-proteins and their usage stronger emulsions with higher stabilities, biosensing or antimicrobial practices as well as bioactive delivery and release control might be considered as a new era for food processing industry. (c) 2021 he Authors. Publishing services by Visagaa Publishing House his is an open access article distributed under the CC BY-NC 4.0 license (https://creativecommons.org/licenses/by/4.0/).Öğe Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics(Elsevier, 2020) Subasi, Busra Gultekin; Casanova, Federico; Capanoglu, Esra; Ajalloueian, Fatemeh; Sloth, Jens J.; Mohammadifar, Mohammad AminThe effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized protein (SPI-DP) increased by 59 and 9% compared to the natural sunflower protein (SPI-N) samples, while the ash content and phenolic compounds decreased 53 and 98%, respectively. Powder of SPI-DP had a yellowish color and analysis using scanning electron microscopy showed a rough and spongy surface compared to SPI-N. The isoelectric point of SPI-N and SPI-DP were observed at pH 4.37 and 4.82, respectively. Analysis of mineral composition showed a lowered amount of minerals (except for Se and Sr), as a result of phenolic removal. Secondary structures of the protein did not change but lower hydrophilicity was observed after phenolic removal using Fourier transform infrared spectroscopy. No difference was observed using differential scanning calorimetry on the glass transition and denaturation temperatures. Higher values for foam capacity and foam stability were observed for SPI-DP compared to SPI-N. Interfacial rheological measurements showed that structure strength at the air/water interface increased after phenolic removal.
