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Öğe 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 AdnanIncreasing 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.Öğe 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 AdnanThe 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. © 2024Öğe Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins(Elsevier, 2023) Karatepe, Pinar; Akgol, Muzeyyen; Incili, Canan Akdeniz; Tekin, Ali; Incili, Goekhan Kuersad; Hayaloglu, Ali AdnanIn the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physico-chemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid com-pounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 +/- 28.55 mg TEAC/L), ABTS (706.03 +/- 4.88 mg TEAC/L) and FRAP (59.15 +/- 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41-11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log(10) CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.Öğe Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs(Elsevier Sci Ltd, 2025) Kavrut, Enes; Bulut, Menekse; Celebi, Yasemin; Tekin, Ali; Cetintas, Yunus; Hayaloglu, Ali Adnan; Alwazeer, DuriedMeat products are highly perishable and have a short shelf life. The effects of using a molecular hydrogen- producing magnesium-incorporated coating (H2-P-Mg) on the color, pHysicochemical properties, deterioration, biogenic amines, free amino acid profile, and volatilomic profile of beef meatballs were evaluated. The meatballs were coated with different films as follows: group A (uncoated), group B (whey protein coating), group C (whey protein coating +7 % thyme extract), group D (whey protein coating +7 % thyme extract + Mg), and group E (whey protein coating + Mg). At the end of storage, group E samples showed higher color scores and lower pH (5.89) and Eh7 (+260 mV) values. At the end of storage, the H2-P-Mg coating (groups D and E) showed an inhibitory effect on TBARS (58-64 %) and biogenic amines (15.38-25.87 %). The concentrations of putrescine, histamine, cadaverine, and tyramine were reduced by about 15, 20, 22, and 26 % in Mg-coated samples compared to the control. Group E showed higher levels of histidine, tyrosine, and lysine. Group D had the lowest levels of ketones and aldehydes. The use of H2-P-Mg as an edible coating can bring numerous nutritional, safety, and technological benefits to meat technology.Öğe Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study(Elsevier Sci Ltd, 2026) Karagol, Mehmet Akif; Tarakci, Zekai; Tekin, Ali; Hayaloglu, Ali AdnanThis study investigated the effects of different probiotic lactobacilli (Lacticaseibacillus paracasei ATCC 334, Lactobacillus helveticus ATCC 15009 and Lactiplantibacillus plantarum ATCC 14917, on the physicochemical, microbiological, biochemical, textural, volatile and sensory properties of buffalo yogurt during a 21-day storage period. Yogurts produced with probiotic strains showed higher proteolysis (up to 8.12 %) and higher gamma-aminobutyric acid (GABA) content (up to 19.75 mg/100 g) compared to traditional (Karamaya, KM) and commercial (YC-350) cultures. A total of 65 volatile compounds were identified. The probiotic-containing samples hade higher levels of acids and alcohols, while the non-probiotic samples were richer in ketones. Peptide profiling revealed characteristic patterns for each culture type, particularly for L. plantarum and L. helveticus. This was consistent with a higher degree of hydrolysis in probiotic yogurts. Antioxidant activity varied by culture and storage time, with probiotic samples showing different trends in DPPH and ABTS assays. Microbiological counts confirmed increased viability of lactobacilli in probiotic yogurts, reaching 9.06 log CFU/g. In contrast, KM samples had higher yeast and mold counts due to their diverse natural microflora. Texture analysis showed increased firmness and shear work during storage, with L. paracasei having the highest firmness. Sensory evaluation revealed that KM and YC yogurts were preferred in terms of taste and overall acceptability In contrast probiotic samples deviated from the known flavour profile, despite their functional benefits. Overall, these results highlight the potential of probiotic cultures to enhance the functional value of buffalo yogurt, while emphasizing the need to optimize starter combinations to align health-promoting properties with consumer sensory preferences.Öğe Effect of Rheum ribes L. pulp enriched with eugenol or thymol on survival of foodborne pathogens and quality parameters of chicken breast fillets(Elsevier, 2024) Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Calicioglu, Mehmet; Incili, Gokhan Kursad; Hayaloglu, Ali AdnanThe aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157:H7 (similar to 6.0 log(10)), were marinated for 24 h in a mixture prepared from a combination of Rheum ribes L. pulp with eugenol or thymol. The quality parameters were analyzed for 15 days at +4 degrees C. The Rheum ribes L. pulp was found to have high antioxidant activity, high total phenolic content and contained 22 different phenolic substances, among which rutin ranked first. The pulp contained high levels of p-xylene and o-xylene as volatile substances and citric acid as an organic acid. The combination of Pulp + Eugenol + Thymol (PET) reduced the number of pathogens in chicken breast fillets by 2.03 to 3.50 log(10) on day 0 and by 2.25 to 4.21 log(10) on day 15, compared to the control group (P < 0.05). The marinating treatment significantly lowered the pH values of fillet samples on the first day of the study, compared to the control group (P < 0.05). During storage, TVB-N levels showed slower increase in the treatment groups compared to the control group (P < 0.05). In addition, the marinating process led to significant changes in physicochemical parameters such as water holding capacity, color, texture, cooking loss, and drip loss compared to the control group (P < 0.05). In conclusion, the results of this study showed that the pulp of Rheum ribes L., which has a high antioxidant capacity and contains various bioactive compounds. Furthermore, S. Typhimurium, E. coli O157:H7 and L. monocytogenes were inhibited considerably by marinating Rheum ribes L. pulp with a combination of eugenol and thymol.Öğe Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks(Elsevier Sci Ltd, 2023) Incili, Canan Akdeniz; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Incili, Gokhan Kursad; Hayaloglu, Ali AdnanThe current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 degrees C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 +/- 33.28 GAE/L, 44.48 +/- 0.41 mg TEAC/L, and 2.79 +/- 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25-13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log(10) CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.Öğe Fabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets(Elsevier, 2025) Akgol, Muzeyyen; Karatepe, Pinar; Incili, Gokhan Kursad; Tekin, Ali; Oksuztepe, Gulsum; Hayaloglu, Ali AdnanThe current study was designed to fabricate and characterize edible films formed by the combination of chitosan and the postbiotic Pediococcus acidilactici and to determine the effects of the produced film on the quality of rainbow trout fillets. In addition, the bioactive compounds in the postbiotic were to be determined. Results showed that the postbiotic contains various bioactive compounds, i.e., volatilomics, organic, free amino, and carboxylic acids. The fabricated films exhibited strong tensile strength (1.89 +/- 0.17 MPa), antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes (13.42 to 16.76 mm inhibition zones), and low water vapor permeability (1.55 +/- 0.19 x 10(-10) g mm/m(2) h Pa). In addition, the efficacy of the films was tested on the microbiological and chemical quality parameters of the rainbow trouts at two different storage temperatures (4 and 10 degrees C). The film treatment considerably reduced the numbers of S. Typhimurium, E. coli O157:H7, and L. monocytogenes in comparison to the control fillets (P<0.05). In the rainbow trouts, the number of spoilage microorganisms, including anaerobes, total viable count, psychrotrophs, lactic acid bacteria, and yeast-molds, was found to be lower than the control samples during storage at 4 and 10 degrees C (P<0.05). In addition, the films effectively delayed the oxidation of lipid and proteins when used at an appropriate storage temperature (4 degrees C) (P<0.05). In conclusion, the fabricated films demonstrate the potential to ensure microbial safety by inhibiting foodborne pathogens and delaying the microbiological and chemical spoilage of rainbow trouts.Öğe Hydrogen incorporation into butter improves its microbial and chemical stability, biogenic amine safety, quality attributes, and shelf-life(Elsevier, 2024) Alwazeer, Duried; Bulut, Menekse; Ceylan, Mehmet Murat; Celebi, Yasemin; Kavrut, Enes; Cetintas, Yunus; Tekin, AliButter is susceptible to chemical and biological degradation. Hydrogen (H2) and nitrogen (N2) gases and BHT were incorporated into the butter, packaged into polyethylene laminated aluminum bags, and stored at 4 degrees C for 90 days. The microbial counts, peroxide value (PV), titratable acidity (TA), acidity degree value (ADV), and conjugated dienes and trienes (CD and CT) were examined. The samples' color and biogenic amines, amino acids, and volatile profiles were analyzed. At the end of storage, microorganisms grew slower in the H2 samples than in the other groups. The highest values of fat deterioration were determined for the control, while the lowest values were for the H2- and BHT-incorporated samples. All biogenic amines (BAs) showed the highest values in the control, while the lowest ones were observed in the BHT samples, followed by H2 and N2. H2 incorporation into butter limited the spoilage microorganism growth, improved the color, restricted the formation of BAs (44-61%), increased the levels of some amino acids (Met and Lys), and didn't give an off-flavor. The physicochemical results showed that H2 extended the shelf life of butter by 30 days. H2 incorporation can help the dairy industry extend shelf life and maintain the product's quality and safety.Öğe 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, MehmetThe 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.Öğe Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage(Elsevier Sci Ltd, 2024) Celebi, Yasemin; Kavrut, Enes; Bulut, Menekse; Cetintas, Yunus; Tekin, Ali; Hayaloglu, Ali Adnan; Alwazeer, DuriedThe impact of hydrogen (H 2 ) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H 2 -producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 degrees C for 12 days. Other MBMs were vacuumed and gassed with H 2 or N 2 . At the end of storage, the lowest browning index values were for H 2 and H2 -P -Mg samples. H2- P - Mg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H 2 , N 2 , H2 -P -Mg, and VP samples. Using the H2 -P -Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.Öğe 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, YaseminIn 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.Öğe 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, DidemLighvan 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.Öğe 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 AdnanIt 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.Öğe Kor stabilite antrenmanının kadın çalışanların vücut kompozisyonu ve kor fonksiyona ilişkin kuvvet ve esneklik parametrelerine etkisi(İnönü Üniversitesi, 2017) Tekin, Ali; Tekin, Gülcan; Aykora, Emrah; Çalışır, Melih; Duyan, MehdiÖZET Bu çalışmanın amacı; sekiz haftalık kor stabilite antrenman programına katılımın kadın üniversite çalışanlarının vücut kompozisyonu ve kor fonksiyona ilişkin kuvvet ve esneklik parametrelerine etkisini belirlemektir. Ortalama yaşı 33,92±4,371 olan örneklem tesadüfi yöntemle belirlenmiştir: (Kontrol Grubu, KG, n=17; Egzersiz Grubu, EG, n=19). EG, 8 hafta boyunca haftada 3 gün kor stabilite antrenmanlarına katılmıştır. El kavrama kuvveti (EKK), sırt kuvveti (SK), bacak kuvveti (BK), gövde kas dayanıklılığı (GKD), gövde stabilite (GS), gövde patlayıcı kuvvet (GPK), gövde fleksiyon (GF), gövde ekstansiyon (GE), gövde lateral fleksiyon (GLF), boy (B), vücut ağırlığı (VA), vücut kitle indeksi (VKİ), bazal metabolizma hızı (BMH), vücut yağ yüzdesi (VYY), bel-kalça oranı (BKO), toplam vücut yağ ağırlığı (TVYA), toplam vücut suyu (TVS) ve iç yağ (İY) ölçümleri yapılmıştır. Karşılaştırmalarda parametrik bağımsız t-testi ve eşli t-testi uygulanmıştır. Anlamlılık düzeyi p<0.05 güven aralığı %95 olarak kabul edilmiştir. EG ve KG için gruplar arası karşılaştırmalarda vücut kompozisyonu parametrelerinde fark görülmemiştir (p>.05). Ancak son ölçümlerin grup içi karşılaştırmalarında KG’de vücut kompozisyonu parametrelerinin tamamında anlamlı fark vardır (p<.05). Kor fonksiyona ilişkin kuvvet parametrelerinin gruplar arası karşılaştırmaları BK, SK, GE, GS ve GPK’de anlamlı farklar ortaya koymuştur (p<.05). Kor fonksiyona ilişkin kuvvet parametrelerinin grup içi karşılaştırmalarında EG için tüm parametrelerde (p<.05), KG için EKKsağ, EKKsol ve SK’de fark vardır (p <.05). Kor fonksiyona ilişkin esneklik parametrelerinin gruplar arası karşılaştırmalarında tüm parametrelerde fark görülürken (p<.05), grup içi karşılaştırmalar sonucu EG için GF, GE, GLFsol ve GPK’de (p<.05), KG için tüm parametrelerde fark (p<.05) oluşmuştur. Kor stabilite antrenmanının kuvvet ve esnekliğe olumlu ve doğrudan, vücut kompozisyonuna ise koruyucu etkisi olduğu ileri sürülebilir. Anahtar Kelimeler: Kor Antrenman, Kor Fonksiyon, Kuvvet, Esneklik, Vücut KompozisyonuÖğe Mental Training and Flow in Wheelchair Basketball: The Mediating Role of Injury Anxiety(Mdpi, 2025) Duyan, Mehdi; Celik, Talip; Gunel, Ilker; Tekin, Gulcan; Tekin, Ali; Ozoglu, Fatma; Musa, MihriayBackground/Objectives: The current study aimed to investigate the mediating role of injury anxiety in the relationship between mental training and flow state among wheelchair basketball athletes. Although mental training is known to be essential for enhancing athletic performance, the underlying mechanisms through which it affects psychological states such as flow have been studied very limitedly, especially in adaptive sports. Methods: The research was conducted using a correlational survey model within a quantitative research framework. The study sample consisted of a total of 153 elite male wheelchair basketball athletes competing in leagues in T & uuml;rkiye. Hayes' Process Macro Model was used to test the mediating effect in the analysis of the data. Results: The analyses revealed that mental training significantly reduced injury anxiety (beta = -0.328, p < 0.001), accounting for 7.6% of its variance. Injury anxiety had a significant negative effect on optimal performance (beta = -0.3380, p < 0.001). The direct effect of mental training on performance remained positive and significant (beta = 0.4324, p < 0.001). Together, the variables explained 43% of the variance in optimal performance. The total effect of mental training was also significant (beta = 0.543, p < 0.001). Conclusions: In conclusion, the findings of this study reveal that mental training plays a significant role in both reducing injury anxiety and enhancing optimal performance among wheelchair basketball players. It was determined that injury anxiety functions as a mediating variable in the relationship between mental training and flow.Öğe Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage(Elsevier, 2023) Isik, Sumeyra; Dagdemir, Elif; Tekin, Ali; Hayaloglu, Ali AdnanThe effects of starter strains (Lactiplantibacillus plantarum 156, Lactobacillus casei ATCC 334, Lactobacillus helve-ticus DPC 4571, and Streptococcus thermophilus 20S4) on the physicochemical and microbiological properties, volatiles, bioactive peptides, and gamma-aminobutyric acid (GABA) contents of fermented milks were evaluated during storage. The use of different adjunct culture combinations had no significant effect on the gross chemical composition. The bacterial strains remained highly viable in the fermented milk during storage. The peptide extracts exhibited a high ACE-inhibitory activity, which was particularly increased in the samples where L. casei ATCC 334 and L. helveticus DPC 4571 strains co-existed. Almost the same levels of antioxidant activity was observed in the peptides extracted from fermented milk. Peptide extracts showed a certain level of antimicrobial activitiy against Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 7644, Salmonella Typhimurium RSHMB 95091, and Escherichia coli O157:H7; however, no inhibitory activity was observed against Bacillus cereus BC 6230. Among the free amino acids, His, Arg, Ala, and Pro were predominant in the samples. Significant differences were observed between samples regarding GABA content, which increased with increasing levels of proteolytic activity. A total of 33 volatile compounds were identified in fermented milks, with acetone, 2,3-buta-nedione, acetoin, 2-heptanone, acetic and hexanoic acids being the predominant volatiles. These results demonstrate the multifunctional role of peptides and GABA extracted from fermented milk through the action of specific Lactobacillus strains. Therefore, such a functional fermented milk product can be used to reduce the risk of disease or improve specific physiological functions.Öğe Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies(Elsevier, 2025) Tekin, Ali; Hayaloglu, Ali AdnanThe interest in plant-based cheese alternatives (PCAs) is rapidly increasing due to factors such as the rapidly growing world population, difficulties in accessing food, environmental issues, climate change, food shortages and changes in consumer diets. The aim of this review is to highlight the current state of PCAs, highlight the challenges and present approaches and proposed solutions to overcome these challenges. In this regard, the topic is essentially discussed under two main headings. I-Texture/Rheology and II-Flavour properties. PCAs should not only have a similar nutritional profile to dairy cheeses, but also resemble them in flavour, texture and appearance. Examining the studies, it is observed that these products have made significant progress in terms of the desired structural properties (meltability, viscoelastic behaviour, emulsification.) and many problems have been overcome. However, the same cannot be said for flavour. Unfortunately, the flavour of PCAs is not at the desired level and some solutions have been offered to overcome this problem. Two ways have been proposed to improve the palatability of PCAs. The first is the addition of external flavourings (flavouring agents or herbs, spices and condiments) in addition to the unique inherent flavour of the plant. Another is the formation and removal of flavour compounds through biochemical changes through fermentation. For this purpose, microorganisms and external enzymes can be used. The review presents the current state of play, new perspectives and approaches to solving texture and flavour problems in plant-based cheeses.Öğe 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, BusraThe 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.Öğe Shelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici(Elsevier, 2025) Akgol, Muzeyyen; Karatepe, Pinar; Incili, Gokhan Kursad; Tekin, Ali; Oksuztepe, Gulsum; Hayaloglu, Ali AdnanThe aim of the study was to characterize the postbiotic and edible films formed by the mixture of postbiotic and chitosan, and to evaluate the effects of the films on the shelf life of rainbow trout fillets at different storage temperatures (4 and 10 degrees C). The chitosan (2.93 %) and postbiotic (20.08 %) concentrations in the films were determined by using the Box-Behnken method. The characterization analyses shows that postbiotic contains various bioactive ingredients, e.g. free amino acids and volatiles. The prepared films exhibited high mechanical strength, antibacterial properties, and low water vapor permeability. In the rainbow trout fillet experiment, untreated samples (C4 and C10) exceeded the permissible total viable count (7.0 log(10)) limit on day 6 and 15. However, the edible film-treated fillets stored at 10 degrees C (F10) reached the limit on the 21st day, and the film-treated fillets stored at 4 degrees C (F4) did not reach the limit over a 24 days period (P < 0.05). The film application resulted in an extension of the shelf-life by 18 days without any major modification of color and organoleptic characteristics of the fillets (P > 0.05). The results indicate that the postbiotic of P. acidilactici contained abundant bioactive products and that the edible film prepared by the addition of postbiotic and chitosan could extend the shelf life of trout fillets through antimicrobial effects and antioxidant stabilization.
