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    A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties
    (Elsevier Ltd, 2024) Altay K.; Sahingil D.; Hayaloglu A.A.
    The demand for pesto sauces with different properties (such as color, taste, flavor) has increased recently. This study aimed to investigate the effects of geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties (Beyaz, Tulum, fresh- and aged-Kashar) on physical, rheological characterization and sensory properties. Pesto sauces had an acidic score according to chemical and sensory characterization. Pesto sauce with Tulum cheese exhibited higher bioactivity (total phenolic contents and antioxidant activities) than other sauces (P<0.05). All sauces showed shear thinning behavior and low solid-like structure, elastic properties and weak gel-like characteristics with G?>G?. The Herschel Bulkley model fitted the flow experimental data well (R2>0.9991). All of the pesto sauces prepared with different cheese varieties were appreciated at high levels in sensory evaluation by the panelists. © 2023 The Author(s)
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    Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves
    (Elsevier Ltd, 2024) Kirac F.T.; Sahingil D.; Hayaloglu A.A.
    In this study, white mulberry (WM; Morus alba L.) and its leaf (WML) were hydrolyzed using enzymes at different preheating temperatures (50, 60, 70, 80, and 90 °C) with distilled water at a ratio of 1:10 (w/v). Pepsin, trypsin, chymotrypsin, and alcalase were employed for enzymatic hydrolysis, aiming to investigate the impact of heat treatment and enzymatic hydrolysis on bioactive properties; in particular, angiotensin-converting enzyme-inhibitory (ACE-i) and antioxidant activities. The highest hydrolysis efficiency was observed when using pepsin. The smaller peptides with <3 kDa had better ACE-i and antioxidant activities in both WM and WML samples. Regarding antioxidant activity, the highest level was identified at a preheating temperature of 90 °C in the WM sample, and at preheating temperatures of 50 °C and without heating in the WML samples. In conclusion, heat treatment and enzymatic hydrolysis were found to be a positive impact on ACE-i and antioxidant activities under various conditions. Moreover, the proteins derived from WM and WML were rich in the sources of potential ACE-i and antioxidant peptides. © 2023