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Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks
(Academic Press Ltd- Elsevier Science Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Gungoren, Alper; Koluman, Ahmet; Ilhak, Osman Irfan; Kanmaz, Hilal
The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 +/- 0.4 and 1819.44 +/- 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.
Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets
(Elsevier, 2021) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Hayaloglu, Ali Adnan
This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 degrees C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 +/- 1.5 mg/L TEAC and 2336.11 +/- 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log(10) CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.
Diyabetik ratlarda reyhan sulu ekstraktı ve esansiyel yağının anti-diyabetik aktivitesinin araştırılması
(İnönü Üniversitesi, 2019) Kanmaz, Hilal
Diyabet en sık görülen metabolik bir hastalıktır. Diyabet tedavisinde kullanılan antidiyabetik ilaçların yan etkilerinden dolayı, hastalığın kontrol edilmesi için alternatif tedavilerin araştırılması gerekliliği doğmaktadır. Geleneksel olarak, yüzyıllar boyunca bitkisel ilaçlar, diyabet gibi birçok hastalığın tedavisinde kullanılmaktadır. Bu çalışmada, geleneksel olarak tedavide kullanılan, Malatya'nın Arapgir ilçesinde yetişen ve coğrafi işaret alan Arapgir mor reyhanının antidiyabetik aktivitesinin araştırılması amaçlanmıştır. Çalışmada 60 adet Wistar Albino erkek rat kullanılmıştır ve 6 gruba ayrılmıştır: Grup 1: Kontrol, Grup 2: Kontrol+reyhan ekstraktı (200mg/kg), Grup 3: Kontrol+reyhan esansiyel yağı (70mg/kg), Grup 4: Diyabet, Grup 5: Diyabet+reyhan ekstraktı (200 mg/kg), Grup 6: Diyabet+reyhan esansiyel yağı (70mg/kg). Çalışmanın başında, 7., 14., 21. ve 28. günde açlık kan glukoz değerleri ölçülmüştür. Çalışmanın sonunda hayvanlarda kan örnekleri alınmış ve serum trigliserid, toplam kolesterol, VLDL kolesterol ve toplam protein değerlerine bakılmıştır. Diyabet kontrol grubunun açlık kan glukoz değeri, kontrol grubuna göre istatistik olarak yüksek bulunmuştur. Buna bağlı olarak poliüri, polidipsi, polifaji ve kilo kaybı gibi diyabet semptomları gözlenmiştir. Reyhan sulu ekstraktı ile tedavi edilen diyabetli grupta açlık kan glukoz değerinin 14. günde %37'lik bir azalma, 28. günde ise %25,5'lik azalma görülmüştür. Reyhan esansiyel yağı verilen diyabetli grupta, açlık kan glukoz değerinde 28. günde ilk ölçüme göre %26,3 'lük bir azalma olduğu tespit edilmiştir. Esansiyel yağ ile tedavi edilen diyabet grubunda, serum trigliserid düzeyi, kontrol ve diyabet kontrol grubuna göre yüksek olduğu bulunmuştur. Toplam kolesterol değerinin kontrol ve diyabet kontrolden istatistiksel olarak farklı olmadığı, VLDL kolesterolün ise çok yüksek olduğu tespit edilmiştir. Sonuç olarak, reyhan sulu ekstraktı ve esansiyel yağının, açlık kan glukoz değerini belli bir düzeyde düşürdüğü ancak diyabet semptomlarını engellemediği ortaya çıkmıştır.
Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)
(Elsevier Ltd, 2025) Tekin, Ali; Kanmaz, Hilal; Kaya, Büşra; Sulejmani, Erhan; Hayaloğlu, Ali Adnan
The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (torba sucuk). For this purpose, two batches of dry fermented sausages (sucuk), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %), were analyzed over the storage days (0, 3, 7 and 14 days after fermentation). The highest acidity or lowest pH was found in R sucuk during fermentation (P<0.05). DPPH antioxidant activity was significantly higher in the C sucuks than R sucuks at the days 3 and 14 of fermentation (P<0.05). The RP-HPLC peptides were at higher extent in the C sucuk than in the R sucuk. A total of 55 volatiles were characterized and the total content of volatile substances after 14 days of fermentation was higher in the C sucuk than in the R sucuk. The fermentation method under controlled cabin condition (C) resulted in firmer, less brittle and stiffer sucuks than the natural production method (R). The results show that the use of the C method in the production of torba sucuk improves the volatile profile, texture and bioactivity of the sucuk samples. © 2024
Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef
(Elsevier, 2021) Incili, Gokhan Kursad; Aydemir, Mehmet Emin; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Oksuztepe, Gulsum; Hayaloglu, Ali Adnan
The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log(10) lower than the control group on day 0, respectively (P < 0.05). L. monocytogenes count was found approx. 3.0 log(10) lower than the control group on day 15 (P < 0.05). Total viable count, psychrotrophic bacteria, LAB counts, and pH values were found lower in the 100% conc. marinated samples than control group on day 0 (P < 0.05). A total of 22 volatiles were identified in Rehum ribes L. juice, and ethanol, ethylbenzene and xylene were found as major compounds. Observations showed that the juice exhibited strong antimicrobial activity against tested pathogens depending on the concentrations and marination time. In conclusion, it can be derived that Rheum Ribes L. juice can be used as an acidulant for the decontamination of meat and meat products, and can be a major component of marinades.
Effect of roasting and sonication-assisted extraction conditions on phenolic compounds, physical properties and other constituents of EU PDO Malatya apricot (Prunus armeniaca L.) kernel skins
(Elsevier, 2026) Baran, Ugur; Kanmaz, Hilal; Turan, Busra Kaya; Sahingil, Didem; Hayaloglu, Ali Adnan
The objective of the study was to investigate the effect of the roasting process and different extraction methods (mechanical homogenization and sonication, using water (W), ethanol (EtOH), methanol (MetOH), and equal mixtures of ethanol/water and methanol/water) on the compositional, morphological, colour, dietary fibre, antioxidant capacity, polyphenolic content, and fatty acid profile of the Hac & imath;halilo & gbreve;lu EU PDO variety of apricot (Prunus armeniaca L.) kernel skin. The roasting process was found to have no significant effect on the chemical composition and color values (P > 0.05); however, other minor constituents, antioxidant activity and phenolic contents did. Minerals were mainly found at high concentrations in apricot skin, including Mn, Fe, K, Cu and Mg. Both the roasting process and the use of EtOH/W and MeOH/W solvents with ultrasound-assisting improved the extraction of phenolic compounds. The highest alpha-tocopherol content was observed in the oil extracted from unroasted apricot kernel skin, with 992.8 +/- 22.8 mu g/mL, while it was determined as 512.5 +/- 5.5 mu g/mL in roasted apricot kernel oil (P < 0.05). Interestingly, the dietary fiber content of apricot kernel skin was determined to be between 65.88-67.29 %. In conclusion, due to its fibrous nature, it can improve the structural integrity of biodegradable packaging materials. Moreover, the presence of phenolic compounds provides antioxidant and antimicrobial properties, making it a promising eco-friendly material for use as a functional additive in active packaging applications.
Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in Istanbul
(Wiley, 2024) Amanpour, Armin; Coskun, Beril; Kanmaz, Hilal; Turan, Busra Kaya; Soylu, Meltem; Celik, Fatma; Hayaloglu, Ali Adnan
This study was conducted to evaluate the effect of two distances: close (0-10 m) and far (60 m) from the heavy traffic roadside, at three different cultivation sites (MS: Mevlanakapi-Silivrikapi, SB: Silivrikapi-Belgradkapi, and BY: Belgradkapi-Yedikule kapi) along the road line. First, the phenolic compounds, antioxidant activity, and physicochemical properties in kale and arugula vegetables were examined. Second, heavy metal concentrations in vegetables, soil, and irrigated water were investigated. In both vegetables, the highest total phenolic content was detected in samples obtained from far distance in SB site (3880.3 mg/kg) for kale and in BY site (1459.9 mg/kg) for arugula, whereas the lowest content was found at the close distance in MS site for both kale (448.5 mg/kg) and arugula (586.4 mg/kg). The antioxidant activity values [mg Trolox/kg (dw)] ranged from 366.74 to 586.10 and 2349.00 to 3757.4 for kale and from 520.00 to 945.60 and 3323.00 to 5814.70 for arugula in 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl methods, respectively. The levels of Cd and Hg in kale and arugula and Fe content in arugula exceeded FAO/WHO permissible limits, making them unsafe for human consumption. Meanwhile, the Pb content in kale and arugula and Fe content in kale were observed to be within acceptable limits set by FAO/WHO. In the irrigated water, the Pb value was below the permissible limit, whereas the Cd value was above it and no Hg and Fe were detected. In the soil samples, the Pb and Fe values were below the limit, whereas the Cd and Hg values were higher.
Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)
(Mdpi, 2025) Mutlu, Mete Deniz; Kanmaz, Hilal; Kaya, Busra; Hayaloglu, Ali Adnan
In this study, the total phenolic and anthocyanin contents, antioxidant activity, color, pH, serum separation, water holding capacity (WHC), rheology, texture and viscosity of cranberry (Cornus mas L.)-enriched yogurt were determined. The addition of cranberries (5-15%) to yogurt resulted in a proportional increase in antioxidant activity, total anthocyanin and phenolic contents. In yogurt samples to which cranberries were added, the WHC increased, while the serum separation values decreased. Due to the red color of the cranberry fruits, the L* (lightness) and b* (yellowness) values decreased, and the a* (redness) values increased (p < 0.05). The sensory evaluation showed that the 10% (w/w) cranberry-added yogurt had the highest general acceptability score when compared to the other samples. Also, it was found that the addition of 10% (w/w) cranberries to the yogurt samples contributed positively to the physicochemical (textural properties, rheological behavior, color and serum separation) and biochemical (antioxidant activity, phenolics and anthocyanins) properties of the samples. The addition of cranberries to yogurt influenced the growth of microbial populations. The number of starter bacteria (counts for Lactobacillus delbrueckii subsp. bulgaricus) in the yogurt samples with cranberries was slightly lower than in the control sample; but was at an acceptable level. E. coli and coliform bacteria were not detected in either the control yogurt sample or the samples with added cranberries. In conclusion, the addition of 10% (w/w) cranberries to yogurt can be recommended in order to achieve acceptable physical and sensory properties as well as the enrichment of yogurt with nutritional and functional aspects.
Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot
(Elsevier, 2023) Alwazeer, Duried; Elnasanelkasim, Muhammed Allam; Cigdem, Ayhan; Engin, Tunahan; Kanmaz, Hilal; Hayaloglu, Ali Adnan; Russell, Grace
Different methods are used for extracting phytochemicals from plant produce. Some rmethods require sophisticated and expensive instruments, while others need multiple steps rand specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H2) into solvents (that is water, ethanol, rmethanol) on the extraction of flavonoids (TFC), phenolics (TPC), anthocyanins rr(TAC), and antioxidants (DPPH and ABTS), as well as the extraction yield from red rbeetroot, were evaluated. The biggest extraction yield was with the use of H2-rich rmethanol (HRM) (24.32%). Incorporating H2 into water, ethanol, and methanol rled to a significant increase in TPC by 77.34%, 39.02% and 89.07%, in the TFC by rr43.30%, 50.5% and 88.87%, in the TAC by 92.62%, 199.5% and 257.41%. DPPH rscavenging activity increased by 6.49%, 7.05% and 12.15%, and ABTS scavenging ractivity by 3.93%, 9.82% and 15.05%, respectively. The extraction of individual rphenolic compounds, using various solvents, were different for each compound rinvestigated, with HPLC analysis showing that the levels of some phenolics increased rwhen H2 was incorporated into the solvents. rThis method, i.e., addition of H2 gas, is rsuggested as a relatively cheap and practical method for increasing the extraction of rphytochemicals using an eco-friendly method.
Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk
(Elsevier Sci Ltd, 2025) Kanmaz, Hilal; Sahingil, Didem; Alwazeer, Duried; Bulut, Menekse; Kuru, Mushap; Makav, Mustafa; Kuru, Buket Boga
This study aimed to investigate the effects of hydrogen-rich water (HRW) consumption in goats on the chemical composition, antioxidant activity, total phenolic content, in vitro antidiabetic activity (alpha-amylase and alpha-glucosidase inhibitions), free fatty acid profile, and volatile compounds of colostrum and mature milk. Goats were fed ad libitum with either normal water (NW) or HRW for 20-22 days before and 28 days after parturition. Colostrum and milk samples were collected from goats on the day of parturition, as well as on days 7, 14, 21, and 28 days. The milk fat content of goats fed with HRW was found to be higher compared to those fed with NW. On day 7, the total phenolic content was higher in the NW-fed milk compared to the HRW-fed milk. The ABTS radical scavenging activity of the HRW-fed colostrum was higher than NW. The inhibitory activity of alpha-amylase and alpha-glucosidase was higher in the HRW-fed milk. Some free fatty acids, including C2, C8, C10, C15, C18, and C20, increased in HRW-fed milk. Some volatile components were more abundant in the HRW-fed milk. The findings from this study may lead to new insights into the potential health benefits of milk from goats consuming HRW.
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage
(Elsevier Sci Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Calicioglu, Mehmet
The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 +/- 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log(10) compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters.
Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study
(Wiley, 2024) Saremnezhad, Solmaz; Soltani, Mostafa; Tekin, Ali; Kanmaz, Hilal; Sahingil, Didem; Kaya, Busra; Gokce, Yasemin
In this study, the influence of different ratios of sheep's to goat's milk (100:0, 75:25, 50:50, 25:75, and 0:100) on the content of functional metabolites and volatiles in Lighvan cheese throughout ripening was investigated. The samples were ripened under brine for 90 days and assessed in terms of variations in chemical composition, proteolysis, angiotensin-converting enzyme, alpha-amylase, and alpha-glucosidase inhibitory activities, antioxidant power, total free amino acids, gamma amino butyric acid, free fatty acids, and volatile compounds. Results showed that by increasing the proportion of goat's milk, the samples exhibited higher antioxidant effect and inhibition of the angiotensin-converting enzyme during ripening. After 90 days, an increase in alpha-glucosidase and a slight decrease in alpha-amylase inhibitory activities were observed in Lighvan cheese samples that were produced with 50%, 75% and 100% of goat's milk. In contrast, higher contents of sheep's milk led to a significant increase in the concentration of esters, terpenes and alcohols and a slight increase in gamma-aminobutyric acid. The highest concentration of saturated and unsaturated fatty acids was observed in the cheese prepared with 100% raw sheep's milk after 90 days of ripening. The results revealed the possibility of making a functional white-brined cheese by monitoring the type and ratio of the used milk and ripening time.
Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese
(Elsevier Sci Ltd, 2024) Soltani, Mostafa; Saremnezhad, Solmaz; Kanmaz, Hilal; Tekin, Ali; Gokce, Yasemin; Kaya, Busra; Sahingil, Didem
Lighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.
Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies
(Elsevier, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Kanmaz, Hilal; Kaya, Busra; Tekin, Ali; Hayaloglu, Ali Adnan
It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concen-tration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 & mu;L LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.
Insights into heavy metal contamination, phenolic profile, and antioxidant capacities of leaf lettuce (Lactuca sativa L. var. crispa) and Swiss chard (Beta vulgaris L. var. cicla) cultivated on traffic intensity roadside
(Academic Press Inc Elsevier Science, 2025) Amanpour, Armin; Kanmaz, Hilal; Turan, Busra Kaya; Olum, Emine; Hayaloglu, Ali Adnan
This investigation on leaf lettuce and Swiss chard aimed to evaluate the effect of two different distances from the heavy traffic intensity road in two different roadside MS (Mevlanakapi-Silivrikapi) and SB (Silivrikapi-Belgradkapi) growing locations on some nutraceutical and hazardous properties. The total content of phenolic compounds was higher in leaf lettuce at far distances of both MS and SB locations, while it was higher in Swiss chard at close distances of MS and SB locations. The Hg contents of both vegetable samples exceeded the FAO/ WHO acceptable limits, highlighting potential health risks for human consumption. In contrast, the Cd, Pb, and Fe contents in both vegetable samples were in acceptable limits and were safe for human intake. Regarding the principal component analysis (PCA) results, each vegetable was categorized into four separate classes based on the effects of two different distances and two growing locations. Accordingly, the distances to the traffic intensity at the two growing locations significantly affected the phenolic compounds, antioxidant activities, and heavy metal contents of the two vegetables. To mitigate health risks, it is recommended the replacement of urban gardens outside the city center to avoid the heavy metal contamination of vegetables by traffic vehicles.
Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product
(Wiley, 2025) Turan, Buesra Kaya; Kanmaz, Hilal; Hayaloglu, Ali Adnan
The study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized using the response surface method, and physicochemical, microbiological, textural, sensory, and accelerated shelf-life tests were performed during storage at different temperatures (22 degrees C, 35 degrees C, and 45 degrees C). As a result of the optimization, the software designed two different paste formulations, including A: shelled press cake paste containing 1.17 ratio of sorbet/press cake, B: shelled press cake paste containing 0.95 ratio of sorbet/press cake and control, and C: unshelled press cake paste containing 1.06 ratio of sorbet/press cake. While the protein content in the shelled paste was 30.79 +/- 0.37%, it was determined to be 27.10 +/- 0.13% in the unshelled paste. Moisture, water activity (aw), and pH decreased with increasing temperature and storage time, while the content of free fatty acids and peroxides increased. No yeasts and molds or coliform bacteria were detected in the samples. The sample with 1.17 L/kg sorbet/pressed cake received the highest score in the sensory and textural analyses. The estimation of the shelf life based on the peroxide value showed that the shelf life of pastes A, B, and C was 123.2, 125.17, and 97.92 days, respectively. These results show that the high-protein paste made from apricot kernel press cake is well accepted by consumers as an alternative product, and they also show that waste can be used to create economic added value.
Production of natural source nanocrystalline cellulose and performance comparison with industrial cellulose
(Sage Publications Ltd, 2025) Akbay, Ozgun Ceren; Bahce, Erkan; Koytepe, Suleyman; Kanmaz, Hilal; Hayaloglu, Ali Adnan
In this study, date kernel waste was used to produce nanocrystalline cellulose and the resulting material's properties were systematically compared with those of commercially available industrial cellulose. The extraction of cellulose from date kernels was performed using a Soxhlet apparatus with an ethanol-hexane mixture under continuous reflux for 8 h to remove oils and soluble impurities. Subsequently, an alkaline treatment with 4% NaClO at 80 degrees C for 3 h was applied to eliminate lignin and hemicellulose. The resulting material was washed, neutralized, and dried. Acid hydrolysis was then conducted, followed by centrifugation and neutralization, and the NCC suspension was freeze-dried to obtain a powder. For comparative purposes, a single industrial cellulose CNC was used as a reference. This commercial CNC is characterized by a white color, a density of 1.49 g/cm3, a dispersed powder particle size below 150 nm at 2% (w/w), and a high crystallinity index of 92% (XRD). Additionally, among various industrial celluloses with different price and quality segments available in the market, this product was selected as the most cost-effective option, with a price of 2 euros/kg. This selection process enhanced the rigor of the comparative analysis by ensuring that the reference material represented both high quality and economic feasibility. The morphological, chemical, and thermal properties of both NCC and industrial CNC were characterized using various analytical techniques. SEM showed that the nanostructure of the NCC made from date kernel waste had an average width of 10-20 nm and a length of 300-900 nm. EDX demonstrated homogeneous elemental distribution. XRD analysis showed that NCC has a high level of crystallinity, while DTA and DSC showed that NCC's thermal stability is similar to that of commercial CNC. FTIR confirmed the preservation of the pure cellulose structure, and TGA gave us information about the degradation stages and initial degradation temperatures of both materials. The results show that using Soxhlet extraction and other chemical methods works well to turn date kernel waste into valuable nanocellulose products. The NCC obtained shows significant potential as a sustainable and cost-effective alternative to industrial cellulose for applications in biomedical fields, composite materials, and eco-friendly packaging.
Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters
(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Uner, Sefa; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra
The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log(10)) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 +/- 0.14 mg TEAC/L; FRAP: 1.30 +/- 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.
Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets
(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muezeyyen; Karatepe, Pinar; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Hayaloglu, Ali Adnan
The current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 degrees C. For this purpose, pH, organic acids, titratable acidity, antioxidant capacity assays (FRAP, ABTS, and DPPH), free amino acids (FAA), free fatty acids (FFA), total phenolic content, individual phenolics, color properties, and volatiles of CFS and WCP were compared. The levels of some organic acids, FAA, titratable acidity, and total phenolic content (TPC) of WCP were higher than CFS (P < 0.05). Almost similar inhibition zones (7.82 to 10.43 mm) were recorded between the CFS and WCP against some pathogenic bacteria including S. Typhimurium, E. coli O157:H7, and L. monocytogenes. In chicken breast fillets, the total viable count of the control group reached the upper limit (7.0 log(10)) on the 6th day, while WCP (50%) + thymol (0.5%) + chitosan (0.5%) treatment provided a shelf life extension of 9 days (P < 0.05). Additionally, this treatment provided 2.35, 2.35, and 1.96 log(10) CFU/g reductions in S. Typhimurium, E. coli O157:H7, and L. monocytogenes counts on the initial day, respectively (P < 0.05). The result of this study revealed that WCPs can be easily prepared without any changes in antibacterial efficacy and used in food matrices to control major foodborne pathogens and extended the shelf life by retarding microbial and chemical deteriorations.

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