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81 →- MakaleAçık Erişim2026Food Literacy, Sustainable Eating Behaviors, and Healthy Eating Index in University Students
Yeşiltepe, Akgün; Haznedar, Nagihan Kırcalı; Macit, Arife
Objective: This study aims to examine the relationships among food literacy, sustainable and healthy eating behaviors, and Healthy Eating Index (HEI) scores among university students. Materials and Methods: This cross-sectional study was conducted with 301 volunteer university students using a structured questionnaire which included questions about general information, a sustainable and healthy eating behaviors scale (SHEB), a food literacy scale (FOODLIT), and a 24-hour dietary recall. HEI (2015) scores were calculated for all participants using 24-hour data. The statistical analysis of the data was performed using the JASP and SPSS (version 26.0) software. Results: The mean SHEB, FOODLIT, and HEI scores of the participants were 2.93±0.82, 33.13±12.55, and 41.22±11.44, respectively. A positive and significant relationship was found between FOODLIT and SHEB scores (r=0.418; p<0.05), and FOODLIT scores were found to explain 17.5% of the variance in SHEB scores (R2=0.175). In dimension analyses, environmentally safe and selection-planning skills stood out as variables associated with HEI scores, while no significant relationship was found between HEI scores and other variables. Conclusion: In conclusion, it is considered that food literacy is associated with sustainable eating behaviors, but this relationship may not directly reflect diet quality.
- MakaleAçık Erişim2026Scopus SJRQ2Impact of probiotics and β-glucan on the detoxification and gastrointestinal bioaccessibility of aflatoxin B1 in a cereal-based fermented beverage (boza)
Macit, Arife; Sevim, Sumeyra; Sancak, Banu; Kizil, Mevlude
The aim of this study was to investigate the effects of Lactobacillus leichmannii as a probiotic bacteria, Saccharomyces boulardii as a yeast, and β-glucan as a prebiotic on the binding ability of aflatoxin B1 (AFB1) and its bioaccessibility in a cereal-based fermented beverage. For this purpose, nine study groups with their combinations were formed. The amount of unbound AFB1 was determined by high performance liquid chromatography (HPLC) after incubation and during the stomach, small intestine, and colon stages using an in vitro digestion model. After incubation, the highest percentage of AFB1 binding (27.79%) was obtained with S. boulardii. The lowest bioaccessibility was observed with L. leichmannii + S. boulardii at the stomach stage (41%), L. leichmannii + β-glucan at the small intestine stage (52%), and L. leichmannii + S. boulardii + β-glucan at the colon stage (35%). These findings suggest that probiotics and prebiotics reduce aflatoxin bioaccessibility, thereby limiting gastrointestinal absorption.
- MakaleYalnız künye2026Scopus SJRQ1Quality Enhancement of Rhubarb (Rheum ribes L.) Jam by Ohmic Heating
Özdede, Gizem Merve; Özakdağ, Işılay; Sevim, Esra; Karakavuk, Emrah; Sabancı, Serdal
This study aims to comparatively investigate the production of jam from Rheum ribes L., a plant known for its functional properties, using both conventional and ohmic heating methods, and to evaluate the effects of these methods on quality parameters. Ohmic heating was applied at three different voltage gradients (25, 30, and 35 V/cm) and compared with conventional heating. In both methods, jam samples were produced until they reached a total soluble solids (TSS) content of 66%, after which total phenolic content (TPC), antioxidant activity, ascorbic acid (vitamin C), hydroxymethylfurfural (HMF), and individual phenolic compounds were analyzed. According to the results, the highest TPC (488.37 mg gallic acid equivalent [GAE]/kg), antioxidant activity (595.6 mg ascorbic acid equivalent [AAE]/kg), and vitamin C content (23.6 ppm) were obtained at 35 V/cm. In contrast, the conventional method yielded significantly lower values for these parameters and a higher HMF content (29.9 ppm). Ohmic heating enabled a much shorter processing time, reducing energy consumption by approximately sixfold and contributing to better retention of nutritional components. Additionally, higher voltage gradients resulted in improved preservation of individual phenolic compounds (such as gallic acid, catechin, and rutin). The findings indicate that, compared to the conventional method, ohmic heating offers higher efficiency, better retention of bioactive compounds, and a more sustainable production approach due to its lower energy requirement.
- 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.
- MakaleAçık Erişim2026Scopus SJRQ1Dietary exposure and health risk assessment of fumonisins through the consumption of maize and maize-based gluten-free products in individuals with celiac disease
Tuyben, Eylem Ezgi; Sevim, Sumeyra; Macit, Arife; Kizil, Mevlude
Introduction: Individuals with celiac disease (CD) must adhere to a gluten-free diet (GFD) and are therefore at high risk of fumonisin exposure due to their high consumption of maize and maize-based products. This study aimed to determine the concentrations of fumonisins (FB1, FB2, and FB3) in packaged gluten-free (GF) maize and maizebased products sold in Turkey and to assess dietary exposure and health risks in adults with CD using a probabilistic approach. Methods: Fumonisin concentrations of 51 GF products were analyzed by Enzyme-Linked Immonosorbent Assay (ELISA) and daily food consumption data were collected from 67 individuals with CD through a food frequency questionnaire. Exposure was estimated using Estimated Daily Intake (EDI) values and probabilistic risk assessment with Monte Carlo simulation. Results: The highest fumonisins concentrations were detected in the pasta/rice/bulgur group, while the flour/starch group was the food group contributed most to total fumonisins exposure due to higher consumption. Although the average EDI values were below the Tolerable Daily Intake (TDI; 1 μg/kg bw/day) set by European Food Safety Authority’s (EFSA) and Provisional maximum tolerable daily intakes (PMTDI; 2 μg/kg bw/day) established by Joint Expert Committee on Food Additives’s (JECFA) values, individuals at the 95th percentile approached 132.88–167.89% of the PMTDI value in the flour/starch group and 79.00–82.38% in the pasta/rice/bulgur group. Discussion: These findings highlight the need for continuous monitoring and stricter regulatory oversight and dietary guidance to protect vulnerable populations.
- MakaleAçık Erişim2026Scopus SJRQ1Influence of apple pomace and asparaginase on acrylamide levels in cookies and behavior during simulated gastric digestion: risk assessment perspectives
Sevim, Sumeyra; Macit, Arife; Farıa, Miguel A.; Viegas, Olga; Cunha, Sara C.; Kizil, Mevlude; Ferreira, Isabel M.P.L.V.O.
Cookies are widely consumed baked products; however, their contribution to dietary acrylamide (ACR) intake raises increasing health concerns. This study investigated the effects of apple pomace addition and asparaginase treatment on ACR levels in cookies, the fate of ACR during simulated gastric digestion using the INFOGEST semi-dynamic model, and the associated health risks of ACR exposure from cookie consumption. Risk assessment was conducted for adults (18–65 years) and children (3–10 years) using Monte Carlo simulation. Three formulations were evaluated: a control cookie, a cookie in which wheat flour was partially replaced with apple pomace, and a cookie containing asparaginase. Cookies formulated with apple pomace contained significantly lower ACR levels than the control (132 ± 8 μg/kg vs. 215 ± 11 μg/kg; p < 0.05), although the reduction was less pronounced than in cookies containing asparaginase (65 ± 14 μg/kg). During gastric digestion, ACR exhibited formulation-dependent release kinetics. Nevertheless, the total ACR released at the end of digestion was similar for control and pomace cookies, likely due to additional ACR formation in the stomach, despite differences in release patterns throughout digestion. Margin of Exposure (MOE) values for children remained well below 10,000, indicating a potential carcinogenic risk, although reductions of up to 59% were observed for control and pomace cookies after digestion. Target Hazard Quotient (THQ) values showed a slight increase after digestion in both age groups but remained below 1, suggesting no concern for chronic toxicity. Control cookies indicated a potential carcinogenic risk for children (ILCR = 1.56 × 10−4), whereas pomace and asparaginase formulations reduced this risk (ILCR = 9.59 × 10−5 and 4.72 × 10−5, respectively). However, simulated gastric digestion increased ILCR values for both control and pomace cookies (2.24 × 10−4 and 2.33 × 10−4, respectively). These findings indicate that dietary exposure to ACR cannot be assessed solely based on its concentration in food, and that digestive kinetics should be incorporated into health risk assessment.
- MakaleAçık Erişim2025Determination of Total Phenolic Content, Phenolic Composition, Antioxidant Capacities and Some Physicochemical Features of Rosehip (Rosa canina) and Hawthorn (Crataegus Orientalis) Wild Fruits Growing in Tunceli
Benzer, Fulya; Karakavuk, Emrah; Eroğlu, Zeynep; Çetin, Şenay Kasun
The role of natural antioxidants is increasingly important in reducing the damaging effects of free radicals formed in daily life and due to various factors in our en-vironment. In this respect, hawthorn and rosehip fruits, which have high amounts of antioxidants and phenolic substances, attract attention. In this study, some phys-icochemical properties, antioxidant activities, total phenolic substance amounts (TFMM) and phenolic compound compositions of rosehip (Rosa canina) and hawthorn (Crataegus orientalis) fruits growing naturally in Tunceli province were investigated. TFMM was determined as 1265.02-1344.68 in rosehip fruits grown in Tunceli and 318.18-370.85 mg GAE kg-1 fresh weight in hawthorn fruits, antiox-idant activity was determined as 4.83-5.26 in rosehip fruits and 1.85-2.36 μmol AAE g-1 fresh weight in hawthorn fruits. A statistical difference was determined between rosehip and hawthorn wild fruits in terms of antioxidant activity and TFMM, and it was observed that rosehip fruit had higher values than hawthorn fruit in terms of both parameters. It was determined that hawthorn fruit contained higher amounts of epigallocatechin, protocatechuic acid and quercetin-3-glucoside phenolic compounds than rosehip fruit and the difference between the two fruit contents was statistically significant.
- MakaleAçık Erişim2025YouTube’daki Akdeniz Diyeti İçeriklerinin Analizi: Bilimsel Bilgi mi, Yanıltıcı İçerik mi?
Kopuz, Tuba Nur Yıldız; Haznedar, Nagihan Kırcalı; Macit, Arife
Giriş: Akdeniz diyeti, zengin besin çeşitliliği ve sağlık üzerindeki olumlu etkileriyle yıllardır popülerliğini koruyan bir beslenme modelidir. Obeziteden kardiyovasküler hastalıklara kadar pek çok durumdaki koruyucu ve önleyici etkileri dünya çapında dikkatleri çekmeye devam etmesini sağlamaktadır. Günümüzde ilerleyen teknoloji ve dijitalleşmenin artmasıyla birlikte pek çok konuda olduğu gibi beslenme ve diyet konularında YouTube önemli bir bilgi kaynağı haline gelmiştir. Yapılan bu çalışmada YouTube’da yer alan Akdeniz diyeti ile ilgili videoların kalitesi ve güvenirliğinin değerlendirilmesi amaçlanmıştır. Yöntem: Çalışma kapsamında YouTube’da “Akdeniz diyeti”, “Akdeniz tarzı beslenme”, “Akdeniz diyet modeli” anahtar kelimeleri kullanılarak tarama yapılmış ve ilk 100 video incelenmiştir. Video içeriklerinin doğruluğu, kalitesi, bilimselliği, görsel-işitsel kalitesi ve kapsamlılığı değerlendirilmiş, ayrıca literatürle karşılaştırılmıştır. Bulgular: İlk 100 video araştırmacılar tarafından değerlendirilmiş; 34 video 1 dakikadan kısa veya 20 dakikadan uzun olması nedeniyle, 12 video Akdeniz diyetine ilişkin bilgiler içermemesi, 1 video Türkçe olmaması, 2 video da sözel anlatım bulunmaması nedeniyle dışlanmış, çalışmaya toplamda 51 video dahil edilmiştir. Dahil edilen videoların ortalama sürelerinin 5,94±3,54 dakika ve görüntülenme oranlarının ortalama değerlerinin 17,85±52,78 olduğu belirlenmiştir. Videolar arasında doktor ve diyetisyenlerin konuşmacı olarak yer aldığı videoların daha güvenilir ve kaliteli olduğu saptanmıştır (p<0,05). Videoların görüntülenme sayısı ve görüntülenme oranı değerlerinin Journal of the American Medical Association (JAMA) skoru ile arasında orta derecede anlamlı korelasyon (r=0,448, r=0,481) gösterdiği saptanmıştır. Sonuç: YouTube, Akdeniz diyeti konusunda güvenirliği yüksek videolar içerse de tamamen doğru ve güvenilir bir kaynak değildir. Sağlık profesyonellerinin içerik üretimine daha fazla katkıda bulunmaları teşvik edilmeli, daha doğru, kapsamlı, güvenilir bilgilerin erişimleri kolaylaştırılmalıdır.
- MakaleAçık Erişim2025Scopus SJRQ2Evaluation of poly(lactic acid) films incorporated with lemon peel extract oil for food packaging materials
Ertekin, Özlem
The effects of Citrus lemon peel extract oil (CLPEO) at different ratios (0%, 0.5%, 1.0% and 2.0%) on poly lactic acid blend films were evaluated concerning some properties of the films in this study. The antimicrobial effect of these films was determined against Escherichia coli, Enterococcus faecalis, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus according to the parallel stick method. Antioxidant properties of Citrus lemon peel extract oil were investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (trolox equivalent antioxidant capacity) method. The inhibition of DPPH for Citrus lemon peel extract oil was found to be as (84%), (76%), (71%), and (62%) for CLPEO, PLA2, PLA1, PLA0.5, respectively. Antibacterial effect was detected at CLPEO and PLA2 films, with CLPEO being important as an environmentally friendly packaging material in terms of antibacterial, antioxidant activity, FT-IR, SEM, WVP, opacity and mechanical properties.
- MakaleYalnız künye2025Scopus SJRQ1Naringenin Attenuates Testicular Toxicity and Apoptosis in Rats Chronically Exposed to Mercury Chloride
Kahramanoğullari, Merve; Erişir, Mine; Yaman, Mine; Kaya, Şeyma Özer; Ak, Tuba Parlak
Mercury is an industrial toxin with detrimental effects on the reproductive system. This study explored the impact of naringenin (NAR) on testicular toxicity and apoptosis in rats chronically exposed to mercury chloride (MC). The research involved 41 adult male Wistar-Albino rats aged about 2.5 months, which were allocated into 5 groups: group 1 was a control group, group 2 received 100mg/kg of NAR, group 3 was exposed to MC, group 4 received both MC and 50mg/kg of NAR, and group 5 received both MC and 100mg/kg of NAR. For the treatments, the control group took 1mL/kg saline via intraperitoneal (ip) injection and 1mL/kg corn oil via gavage. MC was administered at 0.4mg/kg/day to the MC groups via ip, and NAR was delivered in corn oil at 50 and 100mg/kg/day to the respective NAR groups via gavage. All treatments were performed over a period of 20 days, with MC administration starting 1 hour after NAR administration. The irregularity and loss in spermatogenic cell organization, degeneration and vacuolization in tubules, edema, and congestion in interstitial areas of the testicular tissue of the MC group were alleviated by NAR administration. In addition, the increase in Caspase 3, iNOS, and eNOS immunoreactivities of the MC group were alleviated by NAR administration. In conclusion, it was found that NAR had protective and therapeutic effects against oxidative damage, histopathological changes, apoptosis, and altered spermatological parameters resulting from MC exposure in the testis, and 100mg/kg NAR provided positive effects on altered histopathological analysis, spermatological parameters, and apoptosis.
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Tam Kayıt
| Alan | Değer | Dil |
|---|---|---|
| dc.date.accessioned | 2026-10-28T14:33:30.566427640Z | |
| dc.date.available | 2026-10-28T14:33:30.566427640Z | |
| dc.identifier.uri | https://rdlopen.rawdatalibrary.net/r/munzur/84 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.title | Beslenme ve Diyetetik Bölümü | tr |
| dc.title | Department of Nutrition and Dietetics | en |
| organization.identifier.code | munzur-saglik-bilimleri-beslenme-ve-diyetetik | |
| organization.unitType | department | |
| rdl.unit.alias | \bbeslenme ve diyetetik bolumu\b | |
| rdl.unit.alias | \bnutr | |
| rdl.unit.alias | dietet |