Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025Effects of molar ratio, temperature and water content on acidity and viscosity of deep eutectic solvent formed from Choline Chloride-Ethylene Glycerol
Aydın, Çağlar Mert
Deep eutectic solvents (DESs) become preferred solvents owing to unique features and promising environmentally friendly nature they have. Evaluation their properties is essential in order to use them effectively. Even though DESs are a good alternative to classic solvents, their viscosity is high, limiting their usage in industrial applications. However, this can be overcome by adding cosolvent or varying application conditions. In this study, the effect of temperature ranging from 200C to 600C (293.15- 333.15 K), molar ratio (1:1 to 1:9) and cosolvent addition (water) on acidity and viscosity of DES were investigated. Overall, as a result of this study, operation conditions had a significant effect on acidity and viscosity of DESs. Acidity and viscosity of DESs were on decrease as molar ratio increased, and the increase in temperature negatively affected viscosity of DESs. Dynamic viscosity of DESs were temperature dependence, following Vogel-Fulcher-Tammann (VFT) equality. Cosolvent addition decreased viscosity of DESs. Addition of water higher than 25% did not have a significant effect on viscosity. In addition, water addition decreased acidity of DES up to 1:5 molar ratio, but no significant effect regardless of the amount of water addition on the acidity was determined. These results provide a new perceptive about the mechanism of DES designed for usage in food applications.
- MakaleAçık Erişim2024Evaluation of Novel Plant-Based Milk Produced from Melon Kernel
Aydın, Çağlar Mert
In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.
AtıfOpenAlex2TR Dizin1
İncele - MakaleAçık Erişim2024Scopus SJRQ1Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels
Aydın, Çağlar Mert; Çelikbıçak, Ömür; Hayaloğlu, Ali Adnan
BACKGROUND: This study used four different apricot (Prunus armeniaca) kernels cultivated in Malatya during two consecutive years. The varieties were Hacihaliloglu, Hasanbey, Kabaasi, and Zerdali. The physicochemical properties of the kernels were determined, and the bioactive content of the kernels was evaluated using kernel hydrolysates prepared using trypsin. RESULTS: With regard to the physicochemical properties of the kernels, the dry matter ratio and protein content were the highest in the Hacihaliloglu variety; the ash ratio was the highest in the Kabaasi variety, and the free oil ratio was the highest in the Hasanbey variety. The bioactive compound content changed according to kernel variety. Angiotensin-converting enzyme inhibitors activity was found to be the highest in the Hacihaliloglu and Hasanbey varieties, which had the lowest amygdalin content, and Zerdali had the highest amygdalin content. The antioxidant and antimicrobial effects of the kernels varied, with Hasanbey and Kabaasi generally having the highest content in both analyses. Moreover, a concentration of 20 mg mL−1 of the hydrolysate was determined to have a destructive effect for the microorganisms used in this study. The storage protein of the kernels, except Hacihaliloglu, was found to be Prunin 1, with the longest matching protein chain in the kernels being R.QQQGGQLMANGLEETFCSLRLK.E. CONCLUSION: The results suggest that the peptide sequences identified in the kernels could have antihypertensive, antioxidative, and Dipeptidyl peptidase IV (DPP-IV) inhibitory effects. Consequently, apricot kernels show potential for use in the production of functional food products. Of the kernels evaluated in this study, Hacihaliloglu and Hasanbey were deemed the most suitable varieties due to their higher bioactive content and lower amygdalin content.
AtıfScopus13WoS11OpenAlex12
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