Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2026Scopus SJRQ2Physical, chemical and thermal characterization of bacterial nanocellulose produced using sugar beet molasses by Komagataeibacter sp. SB2569
Kara, Adem; Bayram, Sinan
Bacterial nanocellulose (BNC) is a biopolymer synthesized by bacteria utilizing various carbon sources. The biocompatible and biodegradable nature of BNC offers considerable advantages for its application in fields such as medicine, biomedical engineering, cosmetics, food, nanocomposites, and organoelectronics. Nevertheless, the high production costs necessitate the development of more cost-effective and efficient BNC production methodologies. This study aimed to produce BNC utilizing cost-effective sugar beet molasses. To achieve this, bacteria isolated from various vinegar samples were assessed, revealing that the BNC production potential of these isolates ranged from 2.09 to 3.21 g L⁻1. The 16S rDNA gene of the strain with the highest BNC yield was amplified and sequenced, and it was subsequently deposited in the GenBank database as Komagataeibacter sp. SB2569, with the accession number PV231799.1. XRD analysis revealed characteristic diffraction peaks at 14.8°, 16.5°, 22.6°, and 34.5°, confirming the cellulose 1β crystalline structure and high crystallinity of the synthesized BNC. FTIR analysis exhibited characteristic absorption bandsthat, confirming the presence of β-1,4-glycosidic linkages and the cellulose I structure of BNC. TGA analysis showed an initial weight loss of ~ 5% between 0–100 °C, a major degradation of ~ 75% occurring at 220–350 °C with a maximum decomposition rate at 343 °C, and a residual mass of approximately 10–20% remaining above 600 °C. The findings indicate that the Komagataeibacter sp. SB2569 strain holds significant potential for BNC production using low-cost carbon sources.
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İncele - MakaleAçık Erişim2026Scopus SJRQ1Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization
Elbir Abca, Tuğba; Gençcelep, Hüseyin
In this study, a corn oil oleogel was prepared using γ-oryzanol and β-sitosterol to create a “healthier solid fat-like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ-oryzanol:β-sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%. The samples were comprehensively evaluated in terms of oil-binding capacity and color; thermal behavior (including melting/crystallization properties); crystal structure; texture properties (hardness, stickiness, cohesion, and spreadability); molecular interactions and oxidative stability. The findings showed that all formulations had high oil binding capacity and that increasing the oleogelator concentration had a limited effect on oil binding. It has been determined that concentration plays an important role in the product's thermal resistance. Results show that as the oleogelator ratio increases, the structure becomes stronger and more durable; the melting behavior in thermal measurements shifts to higher temperatures. Crystal structure analyses support the formation of an oleogel network, while FTIR results indicate that the structure is formed predominantly through physical interactions. Consequently, it has been demonstrated that corn oil can acquire solid fat-like functional properties through this approach and offers a viable option for developing healthier fat formulations, particularly in spreadable products, margarine, and bakery fats.
