Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Kutlu, Naciye(3)
- Bayram, Sinan(1)
- Ecem Bayram, Nesrin(1)
- Gerçek, Yusuf Can(1)
- Isci, Asli(1)
- Kamiloglu, Aybike(1)
- Kothakota, Anjineyulu(1)
- Kırkıncı, Seran(1)
- Maerescu, Cristina Maria(1)
- Pandiselvam, R.(1)
- Saka, Irem(1)
- Sakiyan, Ozge(1)
- Socol, Claudia Terezia(1)
- Sruthi, N.U.(1)
- Yilmaz, Asim Egemen(1)
- Çelik, Saffet(1)
Yayınlar
- MakaleYalnız künye2025Scopus SJRQ2Optimized ultrasonic-NaDES extraction of anthocyanins, polyphenolics, and organic acids from chokeberry fruit with blueness and antimicrobial evaluation
Gerçek, Yusuf Can; Kutlu, Naciye; Çelik, Saffet; Bayram, Sinan; Kırkıncı, Seran; Ecem Bayram, Nesrin
Deep eutectic solvents (DESs) have been widely used in food processing in recent years, owing to their remarkable advantages. The aim of this study was to evaluate the potential of DESs for the recovery of bioactive components from chokeberry fruit. First, among the 10 different DESs, the DES that extracted the highest total individual phenolic content (TIPC) from chokeberry was determined. Then, ultrasonically assisted extraction conditions (ultrasonic amplitude, time, and temperature) were optimized by response surface methodology to obtain the maximum amount of TIPC using this DES. According to the results obtained, the natural deep eutectic solvent (NaDES) choline chloride: acetic acid (1:2, 30% water content) provided the highest yield for TIPC extraction and the optimum conditions for maximum TIPC extraction were determined as 100% for ultrasonic amplitude, 50 °C for temperature and 60 min for sonication time. The TIPC content of the extracts prepared with this NaDES was determined between 1740.26 and 3703.14 mg/kg. In addition, the individual organic acid and individual anthocyanin contents of the NaDES extracts, as well as their antioxidant and antimicrobial activities, were determined. Chlorogenic acid (1392.351–2361.48 mg/kg) among phenolic compounds, pyruvic acid (9361.35–47398.04 mg/kg) among organic acids and kuromanin chloride (69748.13–134668.24 mg/kg) among anthocyanins were the dominant compounds in NaDES extracts. However, the extracts showed varying levels of antimicrobial activity against Gram (+) bacteria, Gram (−) bacteria, and yeast-like fungi (Candida strains). Finally, the Blue Applicability Grade Index (BAGI) was used to evaluate the practicality/blueness potential of the chromatographic method used to determine the anthocyanin composition of the DES extracts. In conclusion, NaDES (choline chloride:acetic acid) can be an alternative solvent for the recovery of some individual phenolics, organic acids and anthocyanins under different extraction conditions. In addition, the use of NaDES in the recovery of various functional compounds needed in food, cosmetics, pharmaceuticals, etc., is important for the promotion of sustainability and green technology.
AtıfScopus19WoS18OpenAlex19
İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Impact of ultrasonication applications on color profile of foods
Kutlu, Naciye; Pandiselvam, R.; Kamiloglu, Aybike; Saka, Irem; Sruthi, N.U.; Kothakota, Anjineyulu; Socol, Claudia Terezia; Maerescu, Cristina Maria
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
AtıfScopus135WoS118OpenAlex129
İncele - MakaleAçık Erişim2021Scopus SJRQ1Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods
Kutlu, Naciye; Isci, Asli; Sakiyan, Ozge; Yilmaz, Asim Egemen
In this study, it was aimed to extract bioactive compounds (phenolics and anthocyanins) from cornelian cherry (Cornus mas L.) using microwave (ME) and ohmic heating assisted microwave extraction (OH-ME) as an alternative to maceration (M). Total phenolic compound (TPC), total monomeric anthocyanin content (TMAC), antioxidant activity (AA), water-soluble solid matter (WSSM), color values, and pH of the extracts were determined. The effect of extraction time, solid to solvent ratio, microwave power, electrical field strength, and holding time during ohmic heating on extraction characteristics was investigated for different methods. Ohmic heating application prior to extraction has enhanced the TPC yield by 1.1 and 5.4-folds compared to that of ME and M, respectively. Moreover, the extraction time was decreased by approximately 42 and 95% as regards ME and M, respectively. The highest TMAC value (0.65 mg cya-3-glu/g dry matter) was observed with OH-ME. The experimental data obtained by ME and OH-ME methods was fitted to the Peleg model to describe the TPC yields. These results indicate that the combined application of ohmic heating and microwave extraction is a potential alternative method for total phenolic compounds extraction from cornelian cherry due to increased yields and reduced extraction times.
AtıfScopus48WoS40OpenAlex47İncele