Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Demir, Nazan(3)
- Dertli, Enes(3)
- Adiguzel, Ahmet(2)
- Erten, Tayyibe(2)
- Gulluce, Medine(2)
- Kamiloğlu, Aybike(2)
- Muslu, Asli(2)
- Nadaroglu, Hayrunnisa(2)
- Yilmaz, Mustafa Tahsin(2)
- Adams, Gary G.(1)
- Adigüzel, Ahmet(1)
- Aldemir, Hazal(1)
- Almutairi, Fahad(1)
- Besong, David(1)
- Bozkurt, Fatih(1)
- Cebeci Aydın, Fatma(1)
- Demir, Yasar(1)
- Elbir Abca, Tuğba(1)
- Gillis, Richard B.(1)
- Güllüce, Medine(1)
- Harding, Stephen E.(1)
- Hazal Aldemir(1)
- Isik, Ceyhun(1)
- Jiwani, Shahwar Imran(1)
- Karasu, Salih(1)
- Kizil, Hamit Emre(1)
- Kutlu, Naciye(1)
- Kök, M. Samil(1)
- Nadaroǧlu, Hayrunnisa(1)
- Paulsen, Berit S.(1)
- Tasgin, Esen(1)
- Taskin, Esen(1)
- Taşkin, Esen(1)
- Toker, Omer Said(1)
- Yılmaz, Özlem(1)
- Çakır, Özlem(1)
- Üstün, Selime(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ2Valorization of pickled cabbage waste as a novel pectin source: Optimization, characterization
Erten, Tayyibe; Cebeci Aydın, Fatma
Recovery of food ingredients from agro-industrial by-products has become increasingly essential for sustainable food production through energy saving and lessening the carbon footprint. Pickled white cabbage production generates high amounts of pickled cabbage waste that contain valuable goods such as pectin. This study aimed to evaluate the valorization of pectin from pickled cabbage waste by comparing the conventional (CE) and ultrasound-assisted extraction (UAE). The UAE provided 2.14 times higher pectin yield (30.32%) compared to CE (14.14%) while reducing energy consumption and carbon dioxide emission (~ 7 times lower). Pectins obtained from conventional extraction (CEP) and ultrasound-assisted extraction (UEP) had high amounts of galacturonic acid (85.06 ± 1.76%, 87.95 ± 6.99%, respectively) and low degree of esterification (17.08 ± 1.14%, 14.71 ± 0.00%). The monosaccharide compositions of pectin were similar for CEP and UEP, comprising of galacturonic acid, glucose, arabinose, rhamnose and xylose. FT-IR, NMR and SEM confirmed the structural characteristics of pectins, and the effect of ultrasonication. Furthermore, UEP presented superior technological characteristics including water holding capacity (5.29 ± 0.38 g water/g pectin), oil holding capacity (1.58 ± 0.11 g oil/g pectin), emulsion activity (43.61 ± 1.12%) and emulsion stability compared to CEP. These findings show that pickled cabbage waste is a valuable source of low-methoxyl pectins and UAE is a promising extraction method for obtaining high amount of pectin along with reduced processing time and energy consumption. The UAE method using of citric acid instead of hazardous acids also offers environment-friendly method for pectin extraction.
AtıfScopus1WoS1OpenAlex1
İncele - MakaleYalnız künye2026Scopus SJRQ2Microwave-assisted extraction of pectin from persimmon: physicochemical properties, structural characterization and greenness assessment
Yılmaz, Özlem; Kutlu, Naciye; Kamiloğlu, Aybike; Elbir Abca, Tuğba
In this study, the microwave-assisted extraction (MAE) of pectin from persimmon was optimized using a Box-Behnken experimental design, with pH, extraction time, and liquid-to-solid ratio as independent variables. The optimization results obtained through response surface methodology indicated optimum conditions of pH 1.78, extraction time of 8 min, and a liquid-to-solid ratio of 125 mL/g, corresponding to a predicted pectin yield of 4.28%. In the validation experiment, the actual pectin yield was determined to be 3.79 ± 0.04%, confirming a good agreement with the model predictions. The degree of esterification, methoxyl content, galacturonic acid and ash contents, water- and oil-holding capacities, antioxidant activity, rheological behavior, and structural properties (FT-IR, DSC, and 1H NMR) of the samples obtained under optimal MAE and conventional extraction conditions were compared. Based on the degree of esterification, both samples were classified as high-methoxyl, with galacturonic acid contents of 41% and 42% for the MAE and conventionally extracted samples, respectively; both values were below the ≥ 65% level specified for commercial food-grade pectin. The ash content was higher in the MAE sample (7.22%) than in the conventionally extracted sample (1.56%). MAE resulted in a pectin-rich complex with a relatively low galacturonic acid content and higher antioxidant activity than the conventionally extracted sample. Furthermore, the MAE sample exhibited higher water-holding capacity but lower oil-binding capacity than the conventionally extracted sample. Rheological analysis showed that the MAE sample exhibited higher apparent viscosity and shear stress than the conventionally extracted sample. FT-IR analysis revealed more pronounced absorption bands in the MAE sample, suggesting structural differences. DSC analysis revealed differences in the thermal behavior of the MAE and conventionally extracted samples. Additionally, 1H NMR analysis supported the presence of characteristic pectic structural features in both samples. The greenness assessment of the method was assessed using the Greenness Evaluation Metric for Analytical Methods (GEMAM), which yielded an overall score of 7.482, indicating a high level of environmental acceptability. Overall, MAE can be considered an efficient and sustainable approach for obtaining a pectin-rich complex with antioxidant activity from persimmon.
- MakaleYayıncıda açık erişim2024Scopus SJRQ1Can Enzymatic Modified Pectin in Mediterranean Fruits Be Therapeutic Against Stomach Cancer?
Üstün, Selime; Kizil, Hamit Emre; Dertli, Enes
The aim of this study was to evaluate the cytotoxic effects of enzymatically modified pectin products derived from grapefruit, jujube, and kumquat on the MKN-45 gastric cancer cell line in vitro. FTIR analysis revealed that the spectra of the pectins produced were comparable to those of commercial pectin and included the characteristic peaks identified in the literature. The galacturonic acid content was measured as 612 mg/g in grapefruit pectin, 544 mg/g in jujube pectin, and 704 mg/g in kumquat pectin. DSC analysis indicated that all pectin samples and their modifications exhibited one endothermic peak and one exothermic peak. Cytotoxicity assessments revealed that the enzymatically modified grapefruit pectin demonstrated significant cytotoxic effects across all tested concentrations, with 0.075 mg/mL being the most effective. For kumquat pectin, all tested concentrations showed cytotoxic properties, with 0.3, 0.15, and 0.075 mg/mL being the most effective. In the case of jujube pectin, cytotoxic effects were observed at all concentrations except for 1.2 mg/mL.
AtıfScopus3WoS3OpenAlex3
İncele - MakaleAçık Erişim2024Scopus SJRQ2Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system
Aldemir, Hazal; Kamiloğlu, Aybike; Çakır, Özlem
The aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box–Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 ± 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 ± 0.7 g oil/g pectin and 8.1 ± 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.
AtıfScopus15WoS12OpenAlex14İncele - Yüksek Lisans TeziAçık Erişim2023Elma kabuğundan pektin ekstraksiyonunun optimizasyonu ve model emülsiyon sisteminde kullanımı
Hazal Aldemir
Yapılan bu çalışmada, yabani elma kabuğundan mikrodalga destekli pektin ekstraksiyonu, Box-Behnken deney tasarımı kullanılarak yanıt yüzey yöntemiyle optimize edilmiş ve optimize edilen koşullarda elde edilen pektin kullanılarak model sosis ortamında yağ ikame edici olarak kullanım imkanları araştırılmıştır. Ekstrakte edilen pektinin, FTIR analizi ile pektin yapısında olduğu ve DSC analizi ile ticari elma pektini ile benzer termal özellikler sergilediği tespit edilmiştir. Ayrıca elde edilen pektin örneğinin, 79.14 esterleşme derecesine sahip olduğu, sırasıyla 8.5±0.7 g yağ/ g pektin ve 8.1±1.5 g su/g pektin yağ ve su bağlama kapasitelerine sahip olduğu belirlenmiştir. Emülsiyon özellikleri incelenen pektin emülsiyonlarının %1 pektin düzeyinde daha yüksek stabilite gösterdiği tespit edilmiştir. Elde edilen pektin 2 farklı konsantrasyonda model sosis sisteminde değerlendirilmiştir. Pektin ilavesinin pişirme kaybı üzerine olumsuz etkisi olduğu, bunun yanı sıra ambalaja sızıntı miktarında pektin varlığının olumlu etki sağladığı söylenebilir. Değişmeyen renk özellikleri ve su aktivitesi parametreleri yabani elma kabuğundan elde edilen pektinin yağ ikamesi olarak kullanım potansiyeline sahip olduğunu göstermektedir.
- MakaleAçık Erişim2020Scopus SJRQ1Isolation and Biophysical Characterisation of Bioactive Polysaccharides from Cucurbita Moschata (Butternut Squash)
Jiwani, Shahwar Imran; Gillis, Richard B.; Besong, David; Almutairi, Fahad; Erten, Tayyibe; Kök, M. Samil; Harding, Stephen E.; Paulsen, Berit S.; Adams, Gary G.
Cucurbits are plants that have been used frequently as functional foods. This study includes the extraction, isolation, and characterisation of the mesocarp polysaccharide ofCucurbita moschata. The polysaccharide component was purified by gel filtration into three fractions (NJBTF1, NJBTF2, and NJBTF3) of different molecular weights. Characterisation includes the hydrodynamic properties, identification of monosaccharide composition, and bioactivity. Sedimentation velocity also indicated the presence of small amounts of additional discrete higher molecular weight components even after fractionation. Sedimentation equilibrium revealed respective weight average molecular weights of 90, 31, and 19 kDa, with the higher fractions (NJBTF1 and NJBTF2) indicating a tendency to self-associate. Based on the limited amount of data (combinations of 3 sets of viscosity and sedimentation data corresponding to the 3 fractions), HYDFIT indicates an extended, semi-flexible coil conformation. Of all the fractions obtained, NJBTF1 showed the highest bioactivity. All fractions contained galacturonic acid and variable amounts of neutral sugars. To probe further, the extent of glycosidic linkages in NJBTF1 was estimated using gas chromatography-mass spectrometry (GCMS), yielding a high galacturonic acid content (for pectin polysaccharide) and the presence of fructans-the first evidence of fructans (levan) in the mesocarp. Our understanding of the size and structural flexibility together with the high bioactivity suggests that the polysaccharide obtained fromC. moschatahas the potential to be developed into a therapeutic agent.
AtıfScopus8WoS10OpenAlex10İncele - MakaleYalnız künye2017Optimization of Pectin Extraction from Orange Pulp and Characterization of Compositional and Steady Shear Properties
Yilmaz, Mustafa Tahsin; Muslu, Asli; Karasu, Salih; Bozkurt, Fatih; Dertli, Enes
Pectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the structural properties of pectin was monitored using Fourier transformed infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC) analyses. The bands at 1600-1800 cm(-1) which indicate the specific region and quality of pectin were detected using FTIR while galacturonic acid content was determined using HPLC. The results showed that the galacturonic acid content of pectin from orange pulp was determined to be 406.44 mg/g powder pectin while that of the modified pectin from the orange pulp was determined to be 465,34 mg/g powder pectin. In addition, flow properties of the pectin samples were determined using rheological analysis. The viscosity and viscoelastic properties of the modified pectin samples were revealed to be different from those of non-modified pectin samples. The consistency index values of unmodified and modified pectin samples were determined to be 0.0559 Pa.s(n) and 0.0046 Pa.s(n), respectively.
AtıfWoS3İncele - MakaleYalnız künye2016Rheological and Molecular Characterization of Modified Pectin from Sugar Beet Meal
Yilmaz, Mustafa Tahsin; Muslu, Asli; Dertli, Enes; Toker, Omer Said
The pectin was produced from sugar beet pulp, one of the significant waste of sugar industry, at optimum conditions (pH, time and temperature). Then, the modification was carried out using pectinase. FT-IR (Fourier transform infrared spectroscopy) and HPLC (high performance liquid chromatography) analysis were performed to characterize the differences between modified and unmodified pectin. FT -IR analysis revealed the specific regions of pectin and 1600-1800 cm-1 bands. Galacturonic acid content was analyzed by HPLC. The obtained results revealed that the modified pectin had higher galacturonic acid content. In addition, flow properties of the modified pectin was also determined. The flow characteristics of modified pectin was observed to change.
AtıfWoS1İncele - MakaleYalnız künye2014Scopus SJRQ1Purification and characterization of an alkaline pectin lyase produced by a newly isolated brevibacillus borstelensis (p35) and its applications in fruit juice and oil extraction
Demir, Nazan; Nadaroglu, Hayrunnisa; Demir, Yasar; Isik, Ceyhun; Taskin, Esen; Adiguzel, Ahmet; Gulluce, Medine
An alkaline pectin lyase (Pnl) (EC 4.2.2.10) secreted by Brevibacillus borstelensis P35 (genBank number: FJ417406) was purifed using ammonium sulfate fractionation, anion exchange chromatography on DEaE-cellulose and gel fltration chromatography on Sephadex g-150. The pH and temperature optima of the enzyme were found to be 8.0 and 60 °C. The enzyme does not loose activity up to 60 °C if exposed for 1 h. The values of Kmand Vmax of the enzyme were 0.625 mg/ml and 126.32 s-1, respectively. The molecular weight was found to be 36 ± 01 kDa. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTa, L-cystein, ascorbic acid signifcantly enhanced the Pnl of the purifed enzyme. In the course of the laboratory trials, it was demonstrated that Pnl from B. borstelensis (P35) could be successfully applied to the production and clarif-cation of fruit juice and oil extraction.
AtıfScopus36WoS31OpenAlex35İncele - MakaleAçık Erişim2011Scopus SJRQ3Purification and characterization of a pectin lyase produced by Geobacillus stearothermophilus Ah22 and its application in fruit juice production
Demir, Nazan; Nadaroglu, Hayrunnisa; Tasgin, Esen; Adiguzel, Ahmet; Gulluce, Medine
Extracellular pectin lyase (PL) (EC 4.2.2.10) was produced by Geobacillus stearothermophilus Ah22 in solid state fermentation. The PL enzyme was purified 40.8-fold by DEAE-cellulose anion exchange column chromatography and characterized. The molecular weight of the enzyme was determined as 36 kDa by Sephadex G-100 gel filtration chromatography. Purification of the enzymewas verified by SDS-PAGE. The optimumpHand temperature of the enzyme were determined as pH 6.0 and 60°C, respectively. The PL was mostly stable at 40°C. Its activity deceased by 50% after 2 h at 60°C and by 60% after 6 h at 50°C. The V max and K m were calculated as 0.47 mg/mL and 355.3 μmol/L•min, respectively. The presence of 10 mM Ca 2+, Cu 2+, Mn 2+, Mg 2+, Zn 2+, Hg 2+, Fe 2+ and EDTA, L-cysteine and ascorbic acid significantly enhanced enzyme activity. The purified PL enzyme was used in the production of fruit juices; yields of fruits juice improved significantly compared with controls.
AtıfScopus35WoS28OpenAlex28İncele - MakaleYalnız künye2010Scopus SJRQ4Production of a novel pectin lyase from Bacillus pumilus (P9), Purification and characterisation and fruit juice application
Nadaroǧlu, Hayrunnisa; Taşkin, Esen; Adigüzel, Ahmet; Güllüce, Medine; Demir, Nazan
Extracellular pectin lyase (EC 4.2.2.10) was produced by Bacillus pumilus (P9) in solid state fermentation. Pectin lyase enzyme was purified 36.36 fold by using DEAE-cellulose anion exchange column chromatography and characterized. Molecular weight of the enzyme was determined as 25 kDa by using Sephadex G-100 gel filtration chromatography. Purification of enzyme was controlled by SDS-PAGE. The optimum pH and temperature of enzyme was determined as pH 6.0 and 60oC, respectively. Pectin lyase was mostly stable at 40°C. Its' activity deceased in 50% for 1h at 60°C and 40% for 4 h at 50°C. Vmax and KM were calculated respectively as 0.298 mg/mL and 132.6 mol/L*min. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTA, L-cystein, ascorbic acid and -mercaptoethanol significantly enhanced the pectin lyase of the purified enzyme. The purified pectin lyase enzyme was used for getting fruits juices. It was determined that yields of fruits juices significantly improved when it was compared with control.
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