Article
Biotechnology & Applied Microbiology
Yuanjun Xia, Mutsumi Sekine, Minamo Hirahara, Hidemi Kishinami, Fatimah Md. Yusoff, Tatsuki Toda
Summary: Demand for high fucoxanthin and docosahexaenoic acid (DHA) content in Isochrysis galbana is increasing, and it is necessary to develop large-scale cultivation systems with low energy and cost. This study investigated the effects of CO2 concentration and frequency of supply on the productivity and fucoxanthin content of I. galbana. Continuous CO2 supply at 5% concentration showed the highest biomass productivity, while continuous supply at 10% concentration inhibited growth. Intermittent supply of CO2 at 5% and 10% concentrations promoted productivity and fucoxanthin accumulation.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biotechnology & Applied Microbiology
J. Camacho-Rodriguez, J. J. Gallardo-Rodriguez, M. C. Ceron-Garcia, F. Garcia-Camacho, E. Molina-Grima
Summary: The nutrient content of a commercial seawater culture medium for growing Isochrysis galbana was optimized using a genetic algorithm-based stochastic strategy, which significantly improved polyunsaturated fatty acids (PUFAs) productivity by 15% and increased carotenoids by 50% dry weight. The genetic algorithm approach also allowed for the reduction of nutrient requirements, such as N (25%), Mo (20%), Mn (60%), Co (60%), and Cu (60%).
JOURNAL OF APPLIED PHYCOLOGY
(2021)
Article
Fisheries
Norhayati B. Suhaimi, Penz P. Kwan, Sanjoy Banerjee, Mohamed Shariff
Summary: The marine microalgae Isochrysis galbana cultured under different light conditions showed variations in cell density and proximate composition, with higher growth rate under fluorescent light and higher lipid content under yellow LED.
AQUACULTURE RESEARCH
(2021)
Article
Biology
Gennaro Riccio, Kevin A. Martinez, Adrianna Ianora, Chiara Lauritano
Summary: Isochrysis galbana, a marine flagellate, is rich in high-value compounds and has shown antioxidant, antidiabetes, antituberculosis, and anticancer activities, particularly against melanoma cells. Transcriptomic and bioactivity studies confirmed the activation of metabolic pathways involved in the synthesis of bioactive compounds, suggesting new potential applications in cancer prevention and treatment.
Article
Environmental Sciences
Natalia Shoman, Ekaterina Solomonova, Arkady Akimov, Olga Rylkova
Summary: The primary patterns of alterations in Isochrysis galbana's morphology, structure, function, fluorescence, and cytometric characteristics under the impact of different concentrations of copper in ionic and nanoform were investigated. It was found that copper in nanoform is approximately 10 times less harmful than copper in its ionic form. Both types of copper had similar effects on cells, including growth inhibition, reduced photosynthetic efficiency, increased chlorophyll a volume and intracellular concentration, increased reactive oxygen species production, and decreased esterase activity. CuO NPs significantly affected the cell wall surface mechanically. The final density of cultures in the stationary growth phase depended on the introduced concentration of the contaminant and decreased with increasing initial copper content. At sublethal concentrations, I. galbana culture was divided into sensitive and resistant subpopulations, with the latter being able to ensure population survival and recovery under favorable conditions.
WATER AIR AND SOIL POLLUTION
(2023)
Article
Agronomy
Emre Bostanci, Evren Golge
Summary: This study aimed to use microencapculated propolis extract (MPE) in chewing gum formulation for the first time, to protect propolis from environmental effects and ensure controlled release in mouth. Spray drying method with maltodextrin as coating material was used, and the encapsulation efficiency was found to be 62.19%. The hygroscopicity and moisture content of MPE particles were measured as 31.50% and 7.98% respectively.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Multidisciplinary
S. Tahiri, F. El Aamri, H. Loulad, M. Idhalla, N. Elmtili
Summary: Microalgae are vital in aquaculture feed applications, but maintaining a microalgae production facility can be costly. This study explores using bicarbonate as an alternative carbon source to reduce costs. The results show that adding bicarbonate significantly improves the growth rate and production of Isochrysis galbana microalgae, making it a viable strategy to enhance production and reduce costs.
MOROCCAN JOURNAL OF CHEMISTRY
(2023)
Article
Medicine, Legal
Devon Thornbury, Mariya Goray, Roland A. H. van Oorschot
Summary: The study found significant differences in drying properties and DNA content of saliva samples under different chewing gum conditions, with an inverse relationship between the time of chewing gum and drying time.
AUSTRALIAN JOURNAL OF FORENSIC SCIENCES
(2022)
Review
Food Science & Technology
Omer Said Toker, Haniyeh Rasouli Pirouzian, Ibrahim Palabiyik, Nevzat Konar
Summary: This article discusses the flow behavior of chocolate and the variables that affect its flow, including different stages of the production process and particle characteristics. The rheological properties of chocolate are crucial for food scientists to improve products and optimize manufacturing processes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Aziz Homayouni Rad, Nevzat Konar, Haniyeh Rasouli Pirouzian, Seyed Bagher Mirtajeddini, Omer Said Toker, Raheleh Rasouli Pirouzian
Summary: Reducing sugar level and developing low-calorie chocolate products are important for meeting consumer expectations and supporting public health. Polyols are commonly used sugar alternatives, and partially or completely replacing sugar with polyols can create low-calorie products. Using mixtures of multiple polyols is also an approach for chocolate sugar substitution. Optimizing refining, conching, and tempering processes considering polyol type and content can improve quality properties and shelf life of chocolate. However, further research is needed to explore the interactions between polyols and bioactive compounds, as well as their effects on bioaccessibility, bioavailability, and stability in chocolate composition and digestion processes. Additionally, conching methods and conditions should be considered in the use of polyols.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Serpil Pekdogan Goztok, Ibrahim Palabiyik, Esra Boluk, Recep Gunes, Omer Said Toker, Nevzat Konar
Summary: In this study, the sugar release from gels prepared with different hydrocolloids was investigated under quiescent and disruptive conditions. The concentration of the hydrocolloid had a significant effect on the sugar release time, with lower concentrations resulting in shorter release times. Fractures in the gel also played a role in sugar release, with shorter release times observed under disruptive conditions.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Food Science & Technology
Sevim Dalabasmaz, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar
Summary: This study explored the covalent and non-covalent reactions between cocoa polyphenols and proteins, and their potential effects on bioaccessibility, taking into account environmental and processing conditions. Understanding these interactions is essential for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Amelie Boersig, Nevzat Konar, Sevim Dalabasmaz
Summary: Polyphenol-protein reactions in beta-lactoglobulin model solutions incubated with (-)-epicatechin were analyzed using microLC-timsTOF Pro-MS/MS combined with bioinformatics strategies. The addition of (-)-epicatechin resulted in changes in tryptic peptide profiles and covalent bond formation between (-)-epicatechin o-quinones and beta-LG. The study also identified significant oxidation promoted by the incubation of beta-LG with (-)-epicatechin, and the presence of (-)-epicatechin o-quinone in milk chocolate samples. This study has important implications for comprehensive food profiling strategies.
Article
Food Science & Technology
Nevzat Konar, Derya Genc Polat, Sevim Dalabasmaz, Melih Erdogan, Sinem Sener, Ebru Kelleci Sarikaya
Summary: The optimal conditions for formulating cocoa butter substitute (CBS)-based milk chocolate in a ball mill were determined using a D-optimal mixture design. The effects of different amounts of whole milk powder, skimmed milk powder, and demineralized whey powder on various properties of the chocolate were investigated. The fitted models showed significant effects of independent variables on quality parameters, and an optimum formulation was determined to maximize taste, minimize whole milk powder content, and reduce costs. The validation of the optimum model demonstrated consistent results with the model study, and the approach used in this work has the potential to develop cost-effective CBS-based milk chocolate with various quality properties.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Engineering, Chemical
Cigdem Yildirim-Mavis, Duygu Ozmen, Esra Akdeniz, Ibrahim Palabiyik, Omer Said Toker
Summary: Tack analysis was used to support LAOS parameters (e3/e1 and v3/v1) for characterizing four types (633, 680, 213, 810) of gum base. An increase in the elastic stress component of the total stress was observed for 633, 680, and 213 at the 14.8% strain point. The gum base with code 213 exhibited the first loss of elliptical shape as the deformation rate increased. Tack analysis results and LAOS parameters provide important information about the bubble-forming properties of the gum.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Ali Timucin Atayoglu, Didem Sozeri Atik, Esra Boluk, Basak Gurbuz, Fatma Duygu Ceylan, Esra Capanoglu, Rumeysa Atayolu, Anant Paradkar, James Fearnley, Ibrahim Palabiyik
Summary: This study aimed to compare the effect of lactic acid and ethanol extraction methods on the phenolic compounds and antioxidant activity of propolis. The results showed that the lactic acid-based solution had similar phenolic compound content to the ethanol-based solution at a propolis concentration of 10%, but the lactic acid solution had significantly higher antioxidant activity. These findings suggest that lactic acid can be used as an alternative to ethanol for propolis extraction.
Article
Food Science & Technology
Sebnem Mutlu, Berkay Kopuk, Ibrahim Palabiyik
Summary: In this study, the effects of cold atmospheric pressure plasma jet (CP) treatment on the properties of freeze-dried chia mucilages were investigated. The CP treatment increased the viscosity of the mucilages and improved their elastic properties. The treatment also resulted in the formation of denser structures and the incorporation of hydroxyl groups onto the mucilage surface.
Article
Food Science & Technology
Duygu Ozmen, Rusen Metin Yildirim, Kubra Bursa, Nasim Kian-pour, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Bayram Yurt
Summary: Induced static-crystallization of grape-molasses was achieved by adding crystallized honey, resulting in improved crystallization rate, crystal size, and a homogeneous crystalline structure. The rheological, physicochemical, and crystallization characteristics of GM/CH blends were investigated in terms of CH concentration (5%, 10%, and 15%) and storage time (1st to 28th day at 14°C).
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Engineering, Chemical
Nevzat Konar, Yasar Durmaz, Basak Gurbuz, Derya Genc Polat, Behic Mert
Summary: In this study, Dunaliella salina and Porphyridium cruentum biomass were encapsulated using a spray-dryer and combined D-optimal method. The independent variables were spray-dryer inlet temperature, maltodextrin, and microalgae biomass. Significant effects of these variables were observed on total carotenoids, chlorophyll-a, crude protein, moisture contents, and encapsulation yield (EY). Due to the low EY, alternative methods are recommended for the encapsulation and drying of Porphyridium cruentum biomass.
Article
Food Science & Technology
Ibrahim Palabiyik, Berkay Kopuk, Nevzat Konar, Omer Said Toker
Summary: This study discovers that cold plasma technique can replace the traditional alkalization process in cocoa production, reducing acidity, bitterness and astringency, improving solubility, and protecting bioactive compounds. The cold plasma treatment consumes 65% less time and eliminates the need for chemicals, high pressure, or aeration. It is a pioneering study with promising results for further detailed research and industrial-scale trials.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Goksen Isik Ertural, Recep Gunes, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Osman Sagdic
Summary: The rheological properties of dark chocolate used in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate, and this had significant effects on the enrobed wafer samples. The enrobing ratios, color, texture, and sensory parameters of the wafer samples varied when lecithin and PGPR were used together due to changes in the chocolate's flow behavior. The highest enrobing ratio was observed in the wafers enrobed with emulsifier-free dark chocolate, while the sample enrobed with dark chocolate containing 0.40 g lecithin + 0.20 g PGPR had a lower enrobing ratio but higher sensory evaluation scores.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Leila Roufegarinejad, Arezou Habibzadeh Khiabani, Nevzat Konar, Sepideh Toofighi, Haniyeh Rasouli Pirouzian
Summary: The aim of this study was to partially replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread. Two types of oleogel, carnauba wax (CWO) and carnauba wax with adipic acid (AD-CWO), were used as replacements at different levels. The results showed that increasing the substitution of CBS with oleogel led to a significant reduction in firmness, while improving oil binding capacity and oxidative stability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Sevim Dalabasmaz, Mehmet Erhan Melayim, Nevzat Konar
Summary: This study investigated the effects of gelatin concentrations, mixing rate, and gelatin addition temperature on the textural and physicochemical properties of model gels. The production parameters and their interactions significantly influenced the quality parameters. Among all the quality characteristics, mixing rate had the highest influence. PCAmix analysis revealed strong correlations between mixing rate and moisture content, color properties, and texture parameters.
JOURNAL OF TEXTURE STUDIES
(2023)