Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2025Scopus SJRQ3Biosynthesis of alternan-stabilized selenium nanoparticles: A study on characterization and applications for antibacterial and antifungal purposes
ElObeid, Tahra; Yilmaz, Mustafa Tahsin; Ispirli, Humeyra; Sagdic, Osman; Taylan, Osman; Basahel, Abdulrahman; Karaboga, Dervis; Durak, Muhammed Zeki; Dertli, Enes
In this study, the alternan/selenium nanoparticles (Alt/SeNPs) were characterized with respect to their formation, morphology, size, selenium distribution, molecular, crystallographic, and thermal properties using UV–Vis spectroscopy, SEM, TEM, EDAX, FTIR, XRD, DSC and TGA measurements. UV–VIS measurements confirmed the synthesis of nanoparticles by observing a maximum surface plasmon resonance peak at 212 nm. In this study, alternan contributed to stabilizing the dispersion of SeNPs, resulting in a cluster of spherical and well-dispersed nanoparticles ranging in size from 50 to 90 nanometers. Nanoparticles were found to be highly thermally stable and in a nanocrystalline structure. The ABTS and CUPRAC radical scavenging activities of Alt/SeNPs were remarkable (95% and 78% at 4 and 6 mg/mL levels of Alt/SeNPs, respectively). Alt/SeNPs had also good inhibitory activities (3.5–4.0 and 4–15 mm of inhibition zone levels at 5 mg/mL level of Alt/against foodborne pathogenic bacteria and fungi, respectively).
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İncele - MakaleAçık Erişim2025Scopus SJRQ1Characterization and immune-modulatory roles of branched glucan and acetylated gluco-oligosaccharides produced by glucansucrase 40 from Leuconostoc mesenteroides YTU 40
Dere, Sevda; İspirli, Hümeyra; Korkmaz, Kader; Tuncil, Yunus Emre; Sagdic, Osman; Narbad, Arjan; Ayyash, Mutamed; Dertli, Enes
Glucansucrases (GS) are functional enzymes for the production of distinct glucan and gluco-oligosaccharide structures with potential bioactive characteristics. In this study, an active glucansucrase (GS40) was identified within the genome of Leuconostoc mesenteroides YTU 40 that was further cloned, heterologously expressed and biochemically characterised. GS40 was capable of production of a branched dextran with ~ 20% (1→3)-α-D-Glc residues detected by1H and13C NMR analysis. Acceptor reactions of GS40 with maltose and cellobiose were performed and distinct maltose/cellobiose derivative acetylated gluco-oligosaccharides were produced detected by TLC, NMR and LC-MS analysis. The bioactive characteristics of branched dextran and gluco-oligosaccharides were tested by determination of their immune-modulatory roles in terms of triggering IL-12, IL-10, IL-4 and TNF-α cytokine levels. These findings can be important to unveil the role of glucansucrases for the production of gluco-oligosaccharides that can be used as functional ingredients for food and other industries.
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İncele - MakaleAçık Erişim2025Scopus SJRQ1Characterizations and In Vitro Gut Microbiome Modulatory Effects of Gluco-Oligosaccharides Synthesized by the Acceptor Reactions of Glucansucrase 53
Bayaman, Rabia Yusra; Alkay, Zuhal; Ispirli, Humeyra; Arioglu-Tuncil, Seda; Dere, Sevda; Can, Hasan; Gonzales, Miguel Angel Alvarez; Sagdic, Osman; Lindemann, Stephen R.; Tuncil, Yunus Emre
The production of novel oligosaccharides with potential prebiotic effects is of interest to expand the current market and explore the effectiveness of new functional carbohydrate forms. The utilization of glucansucrases is a cost-effective and environmentally friendly biotechnological strategy for producing novel gluco-oligosaccharides through acceptor reactions. In this study, an active glucansucrase (GS53) was used to produce gluco-oligosaccharides via its acceptor reactions with glucose, maltose, and maltotriose, and these oligosaccharides were tested in terms of structure and their gut microbiome modulatory effects. The formations of oligosaccharides were monitored by TLC analysis, and GS53 was active for the three acceptors but not for the other sugars tested. The structural characterization of the gluco-oligosaccharides by 1H NMR analysis revealed the glycosylation of each acceptor with alpha-(1 -> 3) and alpha-(1 -> 6) linkages, whereas LC-MS analysis demonstrated the formations of DP 8, DP 7, and DP 6 oligosaccharides with acceptors maltose, maltotriose, and glucose, respectively. In vitro fecal fermentation analysis, in which microbial short-chain fatty acids (SCFAs) and microbial compositional changes were assessed using gas chromatography and 16S rRNA sequencing, respectively, demonstrated that the gluco-oligosaccharides formed SCFAs-particularly propionate and butyrate-at levels comparable to those observed with inulin, a well-established prebiotic. Additionally, the gluco-oligosaccharides were found to promote the growth of Bifidobacterium adolescentis and Blautia OTUs, which are known to have important physiological functions beneficial to human health. Overall, these results demonstrate that gluco-oligosaccharides synthesized using GS53 through acceptor reactions exhibit prebiotic potentials and could be utilized in the future as dietary supplements as well as in the development of functional foods targeting colonic health.
AtıfScopus3WoS3OpenAlex3İncele - MakaleAçık Erişim2024Scopus SJRQ1Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)
Özpınar, Fatma Beyza; İspirli, Hümeyra; Kayacan, Selma; Korkmaz, Kader; Dere, Sevda; Sagdic, Osman; Alkay, Zuhal; Tunçil, Yunus Emre; Ayyash, Mutamed; Dertli, Enes
Exopolysaccharide (EPS) producing Lactic Acid Bacteria (LAB) species can be presented in distinct environments. In this study, Turkish fermented sausage (sucuk) was tested for the presence of EPS producer LAB strains and slimy-mucoid colonies were selected for further tests. Among the isolates, Weissella confusa strain S6 was identified and tested for the physicochemical characterisation of its EPS. This strain was found to produce 0.74 g L−1 of EPS in modified BHI medium conditions. Structural characterisation of EPS S6 by 1H and 13C NMR demonstrated that EPS S6 was a highly branched dextran type glucan formed by mainly (1 → 2)-linked α-D-glucose units together with low levels of (1 → 3)-linked α-D-glucose units as branching points. This structure was further confirmed by methylation analysis detected by GC–MS. An average molecular weight of 8 × 106 Da was detected for dextran S6. The FTIR analysis supported the dextran structure and revealed the presence of distinct functional groups within dextran S6 structure. A strong thermal profile was observed for dextran S6 detected by DSC and TGA analysis and dextran S6 revealed a degradation temperature of 289 °C. In terms of physical status, dextran S6 showed amorphous nature detected by XRD analysis. SEM analysis of dextran S6 demonstrated its rough, compact and porous morphology whereas AFM analysis of dextran S6 detected in its water solution showed the irregularity with no clear cross-link within the dextran chains. These technological features of dextran S6 suggests its potential to be used for in situ or ex situ application during meat fermentations.
AtıfScopus25WoS24OpenAlex29İncele - MakaleAçık Erişim2024Scopus SJRQ2Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles
Dikmen, Hilal; Goktas, Hamza; Demirbas, Fatmanur; Kayacan, Selma; Ispirli, Humeyra; Arici, Muhammet; Turker, Mustafa; Sagdic, Osman; Dertli, Enes
In this study, Streptococcus thermophilus and Lactobacillus bulgaricus strains from traditional Turkish yoghurts were isolated, identified by 16S rRNA sequencing and genotypically 14 S. thermophilus and 6 L. bulgaricus strains were obtained as distinct strains by MLST analysis. Lactic acid production levels of the L. bulgaricus strains were higher than S. thermophilus strains. HPLC analysis showed that EPS monosaccharide composition of the strains mainly consisted of glucose and galactose. In general, all strains were found to be susceptible for antibiotics, except some strains were resistance to gentamicin and kanamycin. Apart from two strains of S. thermophilus, all strains displayed strong auto-aggregation level greater than 95% at 24 h incubation. S. thermophilus strains showed higher cell surface hydrophobicity than L. bulgaricus strains. This study demonstrated the isolation, identification, genotypic discrimination and techno-functional features of wild type yoghurt starter cultures which can potentially find place in industrial applications.
AtıfScopus6WoS5OpenAlex6İncele - MakaleYalnız künye2022Scopus SJRQ1Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20
Yilmaz, Mustafa Tahsin; İspirli, Hümeyra; Taylan, Osman; Taşdemir, Volkan; Sagdic, Osman; Dertli, Enes
Lactic Acid Bacteria (LAB) from different niches can be responsible for the production of distinct exopolysaccharides (EPS) that might possess important structural and technological features. In this respect, the aim of this study was to isolate an EPS producer LAB strain from bee pollen environment. Leuconostoc mesenteroides BI-20 with a slimy-mucoid colony morphology was identified from bee pollen and the structural, technological and functional characteristics of EPS produced by this strain were determined. EPS BI-20 was a highly branched dextran containing 20% (1 → 3)-linked α-D-glucose branches determined by 1H and 13C NMR analysis. The presence of (1 → 6)/(1 → 3)-linked α-D-glucose linkages in dextran BI-20 was also confirmed by FTIR analysis. Dextran BI-20, with a molecular weight of 1 × 108 Da, possessed strong thermal properties, amorphous nature and highly branched and fibrous microstructural characteristics determined by DSC, TGA, XRD and SEM analysis, respectively. In terms of functional roles, dextran BI-20 demonstrated strong antioxidant capacity detected by ABTS and CUPRAC tests. Finally, no digestion was observed in dextran BI-20 under simulated gastric conditions. Results of this study unveiled techno-functional characteristics of dextran BI-20 produced by a bee pollen isolate LAB strain.
AtıfScopus39WoS36OpenAlex39İncele - MakaleYalnız künye2021Scopus SJRQ3Synthesis of silver nanoparticles prepared with a dextran-type exopolysaccharide from Weissella cibaria MED17 with antimicrobial functions
İspirli, Hümeyra; Sagdic, Osman; Dertli, Enes
Microbial polysaccharides can find distinct applications as stabilizer agents including synthesis of nanoparticles. In this study, a dextran-type exopolysaccharide (EPS) was used as the stabilizer agent for the green synthesis of silver nanoparticles (AgNPs-Dex) with antimicrobial characteristics. UV–vis spectroscopy analysis was used to test the formation of AgNPs-Dex. The uniform morphology at around 10 nm size was observed for AgNPs-Dex by TEM analysis and importantly EDX analysis demonstrated the embedment of Ag+ ions within dextran as the stabilizer agent. XRD analysis confirmed the crystalline nature of AgNPs-Dex and FTIR analysis demonstrated the interactions of dextran functional groups with silver. DSC and TGA analysis showed the alteration in the thermal stability of AgNPs-Dex compared to the stabilizer dextran. The antibacterial and antifungal activities of AgNPs-Dex were determined against food originated pathogenic bacteria and fungi and important inhibition levels were observed at 1 mg ml−1 concentration of AgNPs-Dex and this activity was observed to be concentration dependent.
AtıfScopus17WoS13OpenAlex15İncele - MakaleAçık Erişim2020Scopus SJRQ1An integrated neural-fuzzy methodology for characterisation and modelling of exopolysaccharide (EPS) production levels of Leuconostoc mesenteroides DL1
Kabli, Mohammad; Yilmaz, Mustafa Tahsin; Taylan, Osman; Kaya, Yasemin; İspirli, Hümeyra; Basahel, Abdulrahman; Sagdic, Osman; Dertli, Enes
Optimisation of exopolysaccharides (EPS) production in Lactic Acid Bacteria (LAB) is an important task as EPS production can be affected by different parameters. In this respect, this study aimed to characterise the structure of an EPS from Leuconstoc mesenteroides DL1 strain and to optimise the EPS production by determination of the effects of incubation time, sucrose concentration, incubation temperature and initial levan concentration (input parameters) using integrated ANNs (Artificial neural networks) and fuzzy modelling approaches. The characterisation of the EPS monomeric composition by HPLC analysis revealed that EPS DL1 was composed of glucose and fructose. The 1H and 13C NMR spectra of EPS DL1 also confirmed the glucan and fructan production. The effects of the input parameters on glucan and fructan production levels as output parameters by DL1 were optimised using neural network and fuzzy modelling tools. The fuzzy model was developed based on the recognition of basic elements of input-output parameters, and the power of ANNs used for system identification. A structural analysis was carried out to improve the flexibility of fuzzy model, and to design the unknown mappings of the input and output parameters more robustly. The parameters then were fine-tuned by qualitative reasoning to establish the relations of input output parameters using membership functions (MFs) and their intervals determination. A hybrid training algorithm was employed for parameter identification, MFs and their interval determination to obtain the fuzzy model. The model can predict the outcome parameters; glucan and fructan with high accuracy for the predetermined input parameters.
AtıfScopus8WoS7OpenAlex9İncele - MakaleAçık Erişim2019Scopus SJRQ2Physicochemical characterisation of an α-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications
İspirli, Hümeyra; Sagdic, Osman; Yılmaz, Mustafa Tahsin; Dertli, Enes
Lactobacillus reuteri strain (E81) is an alpha glucan producer from traditional sourdough and the physicochemical characteristics of this glucan was determined in this study. The HPLC analysis confirmed the presence of glucose as the only sugar monomer in the repeating structure of this exopolysaccharide (EPS). The functional groups within the glucan structure was detected by FTIR analysis. The scanning electron microscopy (SEM) analysis demonstrated the web-like branched structure of the glucan. Morphological characterisation of the glucan E81 by atomic force microscopy (AFM) analysis showed clear roundness lumps and chains. Importantly, thermal characteristics of glucan E81 determined by thermogram analysis (TGA) and differential scanning calorimeter (DSC) analysis revealed that glucan E81 has a melting point of 290 °C making it promising to be used in thermal processed foods including sourdough bread.
AtıfScopus77WoS71OpenAlex77İncele - MakaleAçık Erişim2019Scopus SJRQ1Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties
Yilmaz, Mustafa Tahsin; Yilmaz, Azime; Akman, Perihan Kubra; Bozkurt, Fatih; Dertli, Enes; Basahel, Abdulrahman; Al-Sasi, Basil; Taylan, Osman; Sagdic, Osman
Fabrication of essential oil loaded-chitosan nanoparticles using electrospraying technique appears to be a novel strategy to develop thermally stable nanoparticles possessing higher encapsulation efficiency and particle stability. This study aims to fabricate chitosan nanoparticles (CNPs) loaded with Origanum vulgare essential oil (OEO, Origanum vulgare L.) at different proportions (OEO/CH proportions of 0:1, 0.0625:1, 0.125:1, 0.25:1 and 0.5:1 mL/g) using electrospraying technique. The CNPs were characterized in term of their particle size and stability (dynamic light scattering), encapsulation efficiency (spectrophotometry), and molecular (Fourier transform infrared spectroscopy), thermal (differential scanning calorimetry/thermogravimetric analysis), morphological (scanning electron microscopy) and antifungal (agar dilution method) and fungistatic activity properties. The average particle sizes of the CNPs ranged between 290 and 483 nm with a spherical morphology. Positively charged surface characteristics were observed to increase with the increment of OEO concentration in CNPs. The encapsulation efficiency values were determined in the range of 70.1 and 79.6%. The molecular and thermal analyses exposed very decent encapsulation of OEO into thermally stable chitosan nanoparticles. Morphological analysis verified the spherical shapes of these nanoparticles. Above all, the antifungal effectiveness of OEO against the Alternaria alternata AY1 could be significantly (p < 0.05) increased by its encapsulation into chitosan nanoparticles fabricated by the electrospraying technique. Consequently, it can be stated that the electrospraying technique developed is able to fabricate thermally stable nanoparticles owning higher encapsulation efficiency and particle stability. The results and findings suggest that the electrospraying technique would be a promising method to fabricate chitosan-based nanoparticles as an antimicrobial agent to control their release in a prolonged preservative effect in cosmetic, pharmaceutical and food applications for adjustable dosage forms. Industrial relevance: The fungal agents such as Alternaria alternata cause great damages on post-harvest fresh fruits and vegetables, thus leading to a great economical lose. Therefore, a great variety of methods in struggling with disease have been previously proposed. Nowadays, the most effective leading methods to struggle against plant diseases are those applied with synthetic fungicides to minimize such lose in post-harvest fruit and vegetables. However, intensive and unconscious use of the fungicides leads the pathogens to develop resistance against these agents as well as to accumulation of chemical residues in soil, water and air and finally to formation of carcinogenic effects on human health. Nowadays, a great effort is being exerted to develop novel biodegradable and natural antimicrobial agents for struggling fungal spoilage in postharvest products. Essential oils are among the most widely used natural struggling methods. Essential oils obtained from plants have been extensively used since they are natural antimicrobial agents. However, they cannot be effectively used in spite of their extensive applications. Recently, some researches in the field of nanotechnology have demonstrated that the effectiveness of active substances could be increased by using some techniques. In this respect, we aimed at developing essential-oil-loaded-chitosan-nanoparticle delivery systems using an electrospraying deposition system to prevent fungal colonization on food and plant materials. By increasing antifungal effectiveness of essential oils by their encapsulation into nanoparticles, it will be possible to decrease the levels of regularly applied dose and reflect the obtained outcomes to the food and agriculture industry. This study is the first example of production of essential oil loaded nanoparticles using the electrospraying-hydrodynamic process and showed that encapsulation of oregano essential oil into chitosan based nanoparticles (CNPs) by using the electrospraying deposition technique considerably increased the antifungal effectiveness of the Origanum vulgare essential oil. Our results highlight the potential use of the chitosan nanoparticles (CNPs) loaded with different amounts of Origanum vulgare in food and agriculture industry as an effective fungicidal material against Alternaria alternata, suggesting that the CNPs can be promising tools to compete with synthetic fungicide counterparts and limit use of synthetic ones for struggling of food and plant pathogens. Therefore, the results of this study should be of great importance to industrial applications in terms of development of natural, but effective preservatives as alternative to synthetic ones. In this respect, the CNPs would find a great industrial application area in the food and agriculture industry which seek natural preservatives due to the recent health concerns.
AtıfScopus119WoS101OpenAlex118İncele - MakaleAçık Erişim2019Scopus SJRQ1Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models
Al-Amoudi, Rami H.; Taylan, Osman; Kutlu, Gozde; Can, Asli Muslu; Sagdic, Osman; Dertli, Enes; Yilmaz, Mustafa Tahsin
In this work, response surface methodology and adaptive neuro-fuzzy inference system approaches were used to predict and model effect of extraction conditions of pectin from medlar fruit (Mespilus germanica L.). The pectin extracted at optimized conditions (89 °C, 4.83 h and 4.2 pH) could be classified as high methoxyl pectin. Sugar composition analysis showed that pectin was mainly composed of D-galacturonic acid, L-arabinose, L-rhamnose, D-galactose and D-glucose. Fourier Transform Infrared Spectroscopy, RAMAN and nuclear magnetic resonance spectra confirmed molecular structure, revealing presence of D-galacturonic acid backbone. X-ray diffraction patterns revealed an amorphous structure. Differential scanning calorimetry showed endothermic (123 °C) and exothermic peaks (192 °C). Thermogravimetric analysis revealed three decomposition regions, 50–225 °C, 225–400 °C and 400–600 °C. Steady and dynamic shear analyses revealed that pectin had a pseudo-plastic behavior with storage (G′) and loss (G″) modulus increasing with increment in frequency, indicating viscoelastic structure more predominantly elastic than viscous.
AtıfScopus89WoS79OpenAlex83İncele - MakaleAçık Erişim2019Scopus SJRQ2Preparation of gentiobiose-derived oligosaccharides by glucansucrase E81 and determination of prebiotic and immune-modulatory functions
İspirli, Hümeyra; Colquhoun, Ian J.; Şahin, Engin; Sagdic, Osman; Dertli, Enes
Gentiobiose-derived oligosaccharides were synthesized by the acceptor reaction of glucansucrase E81 obtained from Lactobacillus reuteri E81 with sucrose and gentiobiose as donor-acceptor sugars, respectively. The reaction products were monitored by TLC analysis and gentiobiose-derived oligosaccharides up to DP 8 were formed during the acceptor reaction as determined by ESI-MS/MS analysis. The glycosylation of the gentiobiose with α-(1 → 6) linkages and α-(1 → 3) linkages was shown by 1H and 13C NMR analysis confirming the structure of these gentiobiose-derived oligosaccharides. The in vitro prebiotic function of the oligosaccharides was determined in which probiotic strains were stimulated whereas no growth was observed in pathogen strains. Gentiobiose-derived oligosaccharides showed immune-modulatory functions in vitro and triggered the production of IL-4, IL12 and TNF-α cytokines in HT29 cells in a dose dependent manner. This study showed the production and functional characterisation of gentiobiose-derived oligosaccharides establishing a promising avenue for future applications.
AtıfScopus26WoS21OpenAlex22İncele - MakaleAçık Erişim2016Scopus SJRQ1Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
Dertli, Enes; Toker, Omer S.; Durak, M. Zeki; Yilmaz, Mustafa T.; Tatlisu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan
This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42°C and time; 2, 3 and 4 h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42°C for 4 h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS+ strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties.
AtıfScopus86WoS74OpenAlex98İncele - MakaleAçık Erişim2016Scopus SJRQ1Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli, Enes; Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Cankurt, Hasan; Sagdic, Osman
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18 °C and time; 8, 12 and 16 days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk.
AtıfScopus48WoS43OpenAlex54İncele - MakaleAçık Erişim2014Scopus SJRQ1Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Karaman, Safa; Dertli, Enes; Sagdic, Osman; Arici, Muhammet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K* (intercepts for G″ and complex modulus (G*), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K* and η0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups.
AtıfScopus81WoS72OpenAlex80İncele