İlgi alanları

• MakaleYayıncıda açık erişim2026/r/bayburt/12646
  Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam

  Cebeci Aydın, Fatma; Erten, Tayyibe

  This study optimised pectin extraction from pickled cabbage waste using microwave-assisted extraction (MAE), characterised the extracted pectin, and explored its potential for low-sugar jam production. The Box–Behnken design concluded that the optimal conditions are 539 W (microwave power), 116 s (time), and pH 1.5, yielding a pectin yield of 22.53 ± 2.63%. The physicochemical analysis revealed that the microwave-extracted pectin (MEP) was low methoxyl and had a high molecular weight (1.20 ± 0.004 MDa). It was composed of galacturonic acid, arabinose, rhamnose, xylose and glucose. FTIR, 1H NMR and SEM results also confirmed structural characteristics of MEP. MEP was confirmed to have remarkable technological properties, including an emulsion activity of 53.43 ± 2.19% and good stability over 30 days at 4 °C and 24 °C. Moreover, it has an oil-holding capacity of 1.18 ± 0.51 g oil/g pectin and an elevated water-holding capacity (9.36 ± 3.25 g water/g pectin). The application of MEP as a stabiliser in low-sugar jam enhanced viscoelastic characteristics of jam, like apple pectin, and G′ > G″ confirmed the improved shelf-life stability at 25 °C. This study emphasised that microwave-assisted extraction can be a sustainable, time- and energy-saving method for the valorisation of pickled cabbage waste, and highlighted the effect of MEP on the characteristics of low-sugar jam.

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• MakaleYalnız künye2026/r/bayburt/11473
  Valorization 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.

  AtıfScopus1·WoS1

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• MakaleYayıncıda açık erişim2024/r/bayburt/14439
  Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle

  Aktas, Kubra; Erten, Tayyibe

  This study was performed to examine the effects of individual and combined usage of psyllium husk powder (PHP) with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.

  AtıfWoS1

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• Kitap BölümüYalnız künye2024/r/bayburt/12844
  Sensory analysis and consumer acceptance of legume-based gluten-free bakery products

  Erten, Edibe S.; Erten, Tayyibe

  The replacement of gluten is essential for the development of gluten-free foods. To achieve this, variety of flours (such as corn flour, chestnut flour, and buckwheat flour) have been investigated by food scientists. Legume flours seem preferable to other flours among these gluten-alternative sources due to their nutritional quality. In this chapter, recent developments in legume-based gluten-free bakery products were investigated. Due to their high protein content, legumes have numerous applications in the gluten-free food industry. However, undesirable flavor formation limits their widespread usage. For this reason, the effects of replacing gluten-containing ingredients with legumes on the sensory properties and consumer acceptance were discussed as the main focus of this chapter.

  AtıfScopus3

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• MakaleYalnız künye2022/r/bayburt/12005
  Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces

  Kaya, Yasemin; Erten, Tayyibe; Vurmaz, Melike; İspirli, Hümeyra; Şimşek, Ömer; Dertli, Enes

  Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions, adhesion to intestinal surface and different functions which result in several health benefits to host. With this regards, this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions. In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells, antimicrobial activities and survival under harsh gastrointestinal conditions. In general, distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study. Importantly, the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion. All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.

  AtıfScopus18·WoS15

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• MakaleYalnız künye2022/r/bayburt/11847
  The Importance of Nutrition and a Balanced Diet in the Elderly during the COVID-19 Pandemic

  Esgin, Özge; Erten, Tayyibe

  Background: Age is an important risk factor for the mortality rate in the COVID-19 disease, and mostly, hospitalised patients over 60 years with chronic diseases are at high risk of death due to this disease. Along with preventive measures, proper nutrient intake might be helpful in maintaining a healthy state or reduce the severity of the COVID-19 disease in the elderly. Methods: The search was carried out in the PubMed, Scopus, Medline, Google Scholar and Web of Science using the following terms: COVID-19, coronavirus, elderly, elderly nutrition. Results: The requirement for some macro and micronutrients, especially the nutrients that support the immune activity, increases in this disease. During the pandemic, the daily energy requirement for the elderly is 27-30 kcal/kg, while the protein intake is at least 1g/kg, and the ratio of fat and carbohydrate is 30:70 or less than 50:50. The daily intake of vitamin A, B6, B12, C, D, zinc and selenium can also be increased due to their supporting function in the immune system. Probiotics include Bifidobacterium longum MM-2, Lactobacillus plantarum 06CC2, Lactobacillus bulgaricus OLL1073R-1 and Lactobacillus rhamnosus M21, and the consumption of prebiotics in diet enhances the immune function. Additionally, flavonoids, such as baicalin, epigallocatechin gallate, gallocatechin gallate, kaempferol, luteolin, resveratrol and quercetin, improve immunity by reducing oxidative stress in the elderly. Conclusion: Adequate and balanced nutrition diet should be applied during the pandemic; in addition to this, micronutrient deficiencies should also be overcome in the elderly at every stage of life. Nuron&The novel coronavirus, called SARS-CoV2 (Severe Acute Respiratory Syndrome CoronaVirus-2), emerged at the end of 2019 in China and was announced as a global pandemic by the World Health Organisation (WHO) on March 11th, 2020 [1]. It has spread more rapidly than previous coronavirus outbreaks, such as SARS-CoV and MERS-CoV (Middle East respiratory syndrome coronavirus); thus, it has affected most countries [2, 3]. By August 2021, WHO reported globally 206.958.371 confirmed cases of COVID-19, including 4.357.179 deaths [4]. Since SARS-CoV-2 enters the cells through angiotensin-converting enzyme 2 (ACE2), it binds to the ACE2 membrane of alveolar epithelial cells and attacks firstly the respiratory system [5].

  AtıfScopus1·WoS1

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• MakaleYayıncıda açık erişim2020Scopus SJRQ1/r/bayburt/10804
  Isolation 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.

  AtıfScopus8·WoS10

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