Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Determination of microplastic contamination and phthalate ester migration in canned and frozen packaged seafood: A probabilistic human health risk assessment via Monte Carlo simulation
Macit, Arife; Köktürk, Mine; Serdar, Osman; Alak, Gonca
This research was designed to identify the levels of microplastics (MP) and phthalate esters (PAE) in canned and frozen packaged fish and to assess the human health risks associated with these pollutants. Analyses were carried out on a total of 25 sample groups, including 10 different canned tuna samples, 9 different packaged seafood products, and 6 different packaging materials. Microplastics were characterized and polymer identification was performed using μ-Raman and ATR-FTIR spectroscopy, while PAEs were determined by GC–MS/MS. The obtained data were used to calculate estimated daily intake (EDI), hazard index (HI), hazard quotient (HQ), and cancer risk (CR), and uncertainty was assessed using Monte Carlo simulation. The findings revealed that both microplastic and phthalate exposure were higher in the frozen fish group than in canned products. The highest MP concentrations were recorded in packaged Whiting B (0.73 ± 0.25 items/g) and oil-added canned tuna (0.57 ± 0.15 items/g). Regarding PAEs, while DEHP and DBP were generally prominent, significant peak concentrations of BBP and DNOP were also identified, reaching 1.91 ± 0.01 ppm for BBP in canned tuna with sunflower oil and 1.84 ± 0.01 ppm in packaged whiting. Furthermore, higher exposure was observed in males for most PAEs. HQ and HI values were below 1 (maximum HI: 1.57 × 10−2 for males consuming frozen seafood), while CR values remained within an acceptable range (4.74 × 10−7 to 3.49 × 10−6). In conclusion, health risks related to processed fish consumption appear generally low; however, processing and packaging may contribute to contamination and warrant further investigation.
- MakaleYalnız künye2025Scopus SJRQ2Hydrocolloid materials of fish bone-derived in edible films: can hydroxyapatite be an alternative approach to improving fillet shelf life?
Alak, Gonca; Kuzgun, Nermin Karaton
The valorization of industrial fish waste has gained significant scientific interest due to its integrated benefits such as waste management and resource recovery. The aim of this study is to evaluate the effectiveness of fish bones, which is one of the wastes of aquaculture processing and constitutes approximately 9–15% of the waste generated as a result of the process, as a preservative in the food industry within the scope of green chemistry applications, sustainability and green product targets. In line with this objective, in the first stage, hydroxyapatite (HAP) was obtained from the fish bones, in the second stage, chitosan (Ch)-based coating solutions were enriched with HAP at different levels (0.02, 0.04 and 0.08 g / L) and in the last stage, fillets were coated with this solution and fillet quality parameters were monitored by microbiological, chemical and sensory analyses at certain intervals (0, 3, 6, 9 and 12 days) during 12 days of storage (at + 4 °C). Based on the data obtained during the storage period, the shelf life of control (Chitosan, Ch). chitosan + low HAP (Ch + L-HAP) and chitosan + medium HAP (Ch + M-HAP) fillet groups increased by 50%, 26% and 20%, respectively, compared to chitosan + high HAP (Ch + H-HAP). In the findings obtained, it was determined that the high concentration application (Ch + H-HAP) had a negative effect on all the parameters studied in fillets, and when the data on the last day of storage, especially the microbiological results were taken into consideration, it was determined that the shelf life decreased by 20–50% on average compared to the other concentrations (Ch + L-HAP and Ch + M-HAP) and Ch group and caused serious negativities in sensory parameters. Based on this result, it would be useful to try low and medium levels of this compound in different combinations. These findings indicate that HAP-enriched chitosan coatings have potential as a promising delivery system for the effective and controlled transport of bioactive ingredients in the food industry.
AtıfScopus5WoS5OpenAlex5
İncele - MakaleYalnız künye2013Scopus SJRQ3Effects of humic acid on liver and kidney toxicity induced by cadmium in brown Trout (Salmo trutta fario, L)
Atamanalp, Muhammed; Oruc, Ertan; Arslan, Harun; Alak, Gonca; Ceyhun, Saltuk Buğrahan; Saglam, Yavuz Selim; Uçar, Arzu; Çelebi, Fikret; Topal, Ahmet
Bu çalışma kahverengi alabalığın karaciğer ve böbrek dokularında, kadmiyum stresi üzerine humik asitin histopatolojik ve biyokimyasal etkilerini tespit etmek amacıyla yapıldı. Balıklar aşağıdaki gibi dört gruba ayrıldı ve yedi gün kimyasallara maruz bırakıldı: kontrol (C), kadmiyum (2 ppm) (Cd), humik asit (5 ppm) (HA) ve humik asit + kadmiyum (Cd+HA). Deneysel periyodun sonunda, bütün balıklardan histopatolojik inceleme ve antioksidan enzim tespiti (glutatyon peroksidaz, süperoksit dismutaz) ve malondialdehit (MDA) düzeyleri için karaciğer ve böbrek örnekleri alındı. Kadmiyum stresine maruz kalan balıkların dokularında GPx ve SOD aktiviteleri kontrol grubundan daha düşüktü (P<0.05). Kadmiyuma maruz kalan gruplarda MDA düzeyleri arttı fakat humik asitle kadmiyum alan balıkların karaciğerinde MDA düzeyleri normale döndü (P<0.05). Ayrıca kadmiyum ile indüklenmiş histopatolojik değişiklikler humik asitle azaldı. Bu sonuçlar, humik asitin kadmiyum toksisitesini önleyebileceğini destekliyor.
