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    Bioaccessibility of 5-hydroxymethylfurfural in fruit molasses using an in vitro digestion model and risk assessment based on molasses consumption in Turkiye
    (Taylor & Francis Ltd, 2025) Karakaya, Huseyin; Bilenler Koc, Tugca; Karabulut, Ihsan
    Molasses is a functional food produced by concentrating fruit juice at high temperature and is prone to 5-hydroxymethylfurfural (HMF) formation. In this study, the bioaccessibility and exposure risk of HMF in grape, mulberry, and carob molasses were investigated. According to a validated HPLC analysis, HMF contents of the molasses were determined in the range of 1.95-108.63 mg/kg. The mean HMF concentration was found to be significantly higher (p < 0.05) in grape molasses. Molasses and HMF standard solutions were separately subjected to in vitro digestion to investigate the change in HMF concentration. The HMF content in aqueous solution decreased to 58% in the fluid containing digestive enzymes, while there was no significant change in the medium without enzymes. This suggests that HMF bio-accessibility is greatly influenced by digestive enzymes. After simulated digestion of molasses, it was found that only 70%-79% of the initial HMF concentration was detectable in the digestive mediums. Based on risk assessment data, the chronically daily intake of HMF from molasses was above the threshold of concern. This study emphasises the importance of measuring contaminant concentrations not only in food matrices but also in the gastrointestinal tract when determining actual exposure levels.
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    Microencapsulation of Beetroot Anthocyanins: Investigation of Degradation Kinetics and Modeling by Using Artificial Neural Networks
    (Amer Chemical Soc, 2026) Bilenler Koc, Tugca; Firat, Ilkay; Karabulut, Ihsan; Boztepe, Cihangir; Topalcengiz, Zeynal
    Anthocyanins are widely appreciated as natural pigments, but their use in foods and related industries is still quite limited because they are highly sensitive to heat, pH changes, light, and oxygen. Improving their stability has therefore become a key focus in developing more reliable natural color systems. In this study, beetroot anthocyanins were microencapsulated with different wall materials, maltodextrin (MD), gum arabic (GA), a simple MD/GA blend, and a ternary structure combining MD, GA, and sodium caseinate (MD/GA/SC). These systems were evaluated for their encapsulation efficiencies, antioxidant activity preservation, release behaviors, and degradation responses over a wide range of temperatures (40-100 degrees C) and pH levels (2.5-6.5). Remarkable findings demonstrated that the MD/GA/SC formulation provided the highest encapsulation efficiency (93.36%), superior radical-scavenging activity (88.43%), and the most controlled release profile. Moreover, this formulation demonstrated the lowest degradation rate constants at pH 2.5, 4.5, and 6.5 (2.886, 2.083, and 1.30 1/min, respectively) together with the highest activation energies at these pH levels (37.460, 52.517, and 62.045 kJ/mol, respectively), indicating a pronounced improvement in thermal stability compared with the other formulations and the free extract. An artificial neural network (ANN) model was developed to predict anthocyanin degradation. The ANN provided highly accurate predictions (R 2 > 0.98, RMSE < 0.01) across all conditions and outperformed the classical first-order kinetic model. These findings highlight the potential of the MD/GA/SC matrix as a promising encapsulation system for improving anthocyanin stability. The strong performance of the ANN model also suggests that data-driven approaches can contribute meaningfully to designing more reliable microencapsulation strategies for future food and nutraceutical applications.