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    A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid
    (Elsevier Sci Ltd, 2025) Fidan, Serife; Tekin, Ali; Sahingil, Didem; Karabulut, Ihsan; Hayaloglu, Ali Adnan
    Increasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.
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    Inhibition of Aspergillus parasiticus and detoxification of aflatoxin derivatives in tomato paste by adding freeze-dried postbiotic from Lactiplantibacillus plantarum
    (Elsevier Sci Ltd, 2026) Tutuk, Zehra; Karatepe, Pinar; Akgol, Muzeyyen; Bayrak, Sinem; Vurmaz, Melike; Fidan, Serife; Hayaloglu, Ali Adnan
    In this study, it was aimed to inhibit the Aspergillus parasiticus and detoxify the aflatoxin derivatives (B1, B2, G1, and G2) by adding the postbiotic of Lactiplantibacillus plantarum in tomato paste. The bioactive compounds in the postbiotic were also identified. The minimum inhibitory (MIC) and fungicidal concentrations (MFC) of the postbiotic were found to be 12.5 and 100 mg/mL against A. parasiticus, respectively. In addition, 10 mg of the postbiotic displayed a 16.47 mm inhibition zone. The postbiotics were added to the tomato pastes at 4, 6 and 8-fold of the MIC, and the physico-chemical, microbiological parameters, and the amount of aflatoxins were monitored during 45 days of storage at 4 degrees C. The number of A. parasiticus was found to be below the detection limit in the 8-fold concentration of the postbiotic-added tomato pastes on the 45th day (P < 0.05). Compared to untreated samples, this treatment also significantly reduced the populations of mesophilic aerobes, psychrotrophs, lactic acid bacteria, and anaerobes (P < 0.05). Importantly, the pH, color, and titratable acidity remained constant in all groups during storage (P > 0.05). In addition, the postbiotic significantly reduced the levels of aflatoxins B1, B2, G1 and G2 compared to the control in a dose-dependent manner (P < 0.05). The results revealed that the postbiotic contains various bioactive constituents, including organic, free fatty, and free amino acids, polyphenols and volatiles, and also has a strong antioxidant capacity. In conclusion, the addition of freeze-dried postbiotics to tomato paste shows strong antifungal and anti-aflatoxigenic effects without compromising physicochemical quality of the tomato paste.
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    Water kefir-assisted fermentation improved quality of plant-based cheese alternative comparable with cow's milk cheese by reducing plant-origin odor and enhancing cheese-like flavours
    (Elsevier Sci Ltd, 2025) Tekin, Ali; Vurmaz, Melike; Fidan, Serife; Dursun, Ahmet; Sekerli, Yunus Emre; Incili, Gokhan Kursad; Hayaloglu, Ali Adnan
    The growing human population in the world has led to a global food shortage and the environmental impact of animal food production is declared in various platforms. The challenges for animal breeding and the limited availability of dairy products have increased the search for alternatives to traditional cheese and other dairy products. In addition, the rising popularity of vegan diets has increased interest in plant-based food alternatives. However, these plant-based products have some limitations, especially having some difficulties to achieving the texture and flavours of dairy counterparts. This study aims to improve the cheese-like flavour of a plant-based cheese alternative (PCA) by incorporating water kefir into the product. The microbiota presents in the water kefir induced biochemical changes and altered the composition of volatiles in PCA. The addition of water kefir led to an increased level of organic acids in the PCA. Significant changes in key organic acids, relevant to cheese production, such as lactic and propionic acids, were observed during storage. In water kefir-free PCA, all free amino acids (FAAs) steadily decreased throughout storage, whereas in the water kefir-treated sample, many FAAs initially decreased and then increased at 60 days. Plant-origin compounds like benzaldehyde, responsible for apricot kernel odor, and green aldehydes associated with off-flavours, declined after 60 days. Meanwhile, compounds important for cheese flavour-e.g., ethanol, acetaldehyde, 3-methylbutanol, and ethyl acetate-increased. These findings suggest that water kefir can effectively improve the flavour of PCA.