Kimya - Metalurji Fakültesi

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http://hdl.handle.net/11527/17537

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Yazar "Devecioğlu, Dilara" ile Kimya - Metalurji Fakültesi'a göz atma
  • Öge
    Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste
    (Wiley, 2024) Devecioğlu, Dilara ; Kara, Didem ; Tapan, Rabia ; Karbancıoğlu-Güler, Funda ; Kahveci, Derya ; orcid.org/0000-0001-6681-0944 ; orcid.org/0000-0001-6576-0084 ; orcid.org/0000-0003-0450-5682 ; Gıda Mühendisliği
    In this study, a functional fermented beverage enriched with gamma-aminobutyric acid (GABA) was produced. To achieve this, the prebiotic abilities of pectin obtained from pomegranate peel and its enzymatic hydrolysates were evaluated. Additionally, a functional fermented beverage enriched with GABA was produced by fermenting carrot juice with pectin hydrolysates. First, pectin was obtained at a yield of 8.91% from pomegranate peels. Pectinase-catalyzed hydrolysis of the obtained pectin was applied using different enzyme concentrations and hydrolysis times, and the effect of these hydrolysates on the growth of Levilactobacillus brevis was determined. Although the Fourier transform infrared (FT-IR) spectra of the resulting hydrolysates were similar, their degree of esterification compared to that of pectin was statistically different (p < .05). Considering the viability analysis and GABA production of L. brevis in the liquid medium supplemented with pectin or its hydrolysate, the hydrolysate obtained by treatment with 400 μL enzyme for 2 h and having a high glucose content (216.80 mg/100 g) was selected for application in fermented carrot juice. During fermentation (24, 48, and 72 h), a remarkable change was observed, especially in the amounts of lactic acid and malic acid, while the amount of GABA in carrot juice varied between 25 and 46 mg/mL and increased with the increase in hydrolysate concentration. It was observed that the total phenolic content and antioxidant activity of carrot juice were highly affected by the hydrolysate concentration. This study demonstrated that pectin hydrolysate obtained from food waste could be a potential prebiotic and could be used in the production of a functional beverage with improved GABA content.
  • Öge
    Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins
    (American Chemical Society, 2023-06-23) Karbancıoğlu Güler, Funda ; Öztekin, Sebahat ; Dikmetaş, Dilara Nur ; Devecioğlu, Dilara ; Acar, Emine Gizem ; 0000-0001-6576-0084 ; Food Engineering
    Fungi-induced postharvest diseases are the leading causes of food loss and waste. In this context, fruit decay can be directly attributed to phytopathogenic and/or mycotoxin-producing fungi. The U.N. Sustainable Development Goals aim to end hunger by 2030 by improving food security, sustainable agriculture, and food production systems. Antagonistic yeasts are one of the methods presented to achieve these goals. Unlike physical and chemical methods, harnessing antagonistic yeasts as a biological method controls the decay caused by fungi and adsorbs and/or degrades mycotoxins sustainably. Therefore, antagonistic yeasts and their antifungal mechanisms have gained importance. Additionally, mycotoxins’ biodetoxification is carried out due to the occurrence of mycotoxin-producing fungal species in fruits. Combinations with processes and agents have been investigated to increase antagonistic yeasts’ efficiency. Therefore, this review provides a comprehensive summary of studies on preventing phytopathogenic and mycotoxigenic fungi and their mycotoxins in fruits, as well as biocontrolling and biodetoxification mechanisms.
  • Öge
    Sequential extraction and characterization of essential oil, flavonoids, and pectin from industrial orange waste
    (American Chemical Society, 2024) Dikmetaş, Dilara Nur ; Devecioğlu, Dilara ; Karbancıoğlu-Güler, Funda ; Kahveci, Derya ; 0000-0002-1514-7166 ; 0000-0001-6681-0944 ; 0000-0001-6576-0084 ; 0000-0003-0450-5682 ; Gıda Mühendisliği
    Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.