Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots
Aktağ, Işıl Gürsul; Cömert, Ezgi Doğan; Gökmen, Vural
This study investigated the impact of sulfuring, various drying methods, and storage with different packaging on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots. Changes in the concentrations of α-dicarbonyl compounds, 5-hydroxymethylfurfural, sugars, and color were monitored in the samples (sulfured/non-sulfured, oven-/sun-dried, polyethylene/vacuum/modified atmosphere packaging) during storage at room temperature for 12 months. Among α-dicarbonyl compounds, 3-deoxyglucosone was the most prevalent, reaching 1356.8 ± 70.6 mg/kg dry matter in sulfured oven-dried apricots after drying. Methylglyoxal reached its peak at 723.2 ± 9.9 mg/kg dry matter in sulfured sun-dried apricots after storage. 5-Hydroxymethylfurfural remained at significantly lower levels than the dominant α-dicarbonyl compounds. Both α-dicarbonyl compounds and 5-hydroxymethylfurfural increased significantly during storage, irrespective of packaging, while sulfuring influenced the type of α-dicarbonyl compounds formed. These findings underscore the significance of processing and storage in influencing α-dicarbonyl compounds accumulation, providing valuable insights into maintaining the safety and quality of dried apricots.
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İncele - MakaleYalnız künye2023Scopus SJRQ1Acrylamide formation in apple juice concentrates during storage
Aktağ, Işıl Gürsul; Gökmen, Vural
This study investigated the acrylamide formation in model systems, laboratory-scale produced apple juice concentrates obtained from different stages of process, and commercial apple juice concentrates at different Brix levels during the storage. Changes in the concentrations of reducing sugars, asparagine, 5-hydroxymethylfurfural, 3-deoxyglucosone, and acrylamide were monitored. In addition, Schiff bases of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine were confirmed using high-resolution mass spectrometry in order to understand the contribution of intermediates to acrylamide formation. The results revealed that acrylamide formed in both acidic-aqueous model systems and laboratory-scale apple juice concentrates during production. The concentrations of 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide increased significantly (p < 0.05) with the increase in Brix levels whereas asparagine levels decreased in commercial apple juice concentrates during storage. The concentration of acrylamide reached at the maximum level of 0.30 ± 0.02 µmol/kg dry matter in 70°Bx of the concentrates. The findings showed that long-term storage of apple juice concentrates at high Brix levels contributes the acrylamide formation even in unsuitable systems such as acidic and high moisture medium. The confirmation of Schiff base of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine demonstrated that the acrylamide formation was attributed to the accumulation of intermediates leading to the conversion of asparagine to acrylamide.
AtıfScopus9WoS8OpenAlex9İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Kocadağlı, Tolgahan; Gökmen, Vural
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.
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İncele - MakaleYalnız künye2019Scopus SJRQ1Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Gökmen, Vural
This study aimed to survey the content of Maillard reaction products in different UHT-treated milk products and to assess how formation of these products and lysine blockage is affected by the composition. For this purpose, different commercial UHT milks including milk (whole, semi-skimmed and skimmed), lactose-hydrolyzed, protein-fortified, lactose-hydrolyzed protein fortified and follow-on infant milks were analyzed. Among the Maillard reaction products, dicarbonyl compounds, 5-hydroxymethylfurfural, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine were monitored. The results showed that fortification of UHT milks with protein and carbohydrates as well as hydrolysis of lactose promoted the Maillard reaction. Among the dicarbonyl compounds, 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in milks, varied between 3.12–12.67 mg/L, 13.45–21.98 mg/L and 4.59–40.38 mg/L in lactose hydrolyzed, lactose-hydrolyzed protein-fortified and follow-on infant milks whereas it was 0.22-0.40 mg/L in milks, respectively. Similarly, 5-hydroxymethylfurfural could not be detected in milks, whereas mean 5-hydroxymethylfurfural concentration was found to be 56.3 mg/L and 31.5 mg/L in protein-fortified milks and lactose-hydrolyzed protein-fortified milks, respectively. Accordingly, % blocked lysine, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine content of different UHT milks were found to be significantly higher than milks (p < 0.05). This is the first study reporting the Maillard reaction products in protein-fortified and infant milks.
AtıfScopus55WoS51OpenAlex54İncele