Article
Engineering, Chemical
Arthur Luiz Baiao Dias, Ali Ubeyitogullari, Tahmasb Hatami, Julian Martinez, Ozan N. Ciftci
Summary: In this study, isoamyl acetate esters were synthesized under supercritical CO2 conditions using immobilized lipase as the catalyst in a continuous packed-bed reactor. The effects of various factors on the conversion rate were evaluated, with only substrate flow rate showing significant impact. A mathematical model of the reactor was developed and validated with experimental data, and further analysis was conducted on the impact of input molar ratio of substrates and reactor geometry on performance.
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2021)
Article
Food Science & Technology
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu
Summary: The use of yeast fermentation and 13-glucosidase treatment can enhance the levels of certain aroma compounds in tea, showing a positive correlation. During fermentation, there is a strong positive correlation between yeast biomass (cell count) and yeast 13-glucosidase activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Energy & Fuels
Mahdi Shahabi Rokni, Akram Halajnia, Amir Lakzian, Mohammad Reza Housaindokht
Summary: Interest in the application of biosurfactants has increased due to their unique properties and environmental concerns. In this study, the suitability of sugar beet molasses as a carbon source for biosurfactant production was investigated. The results showed that using molasses and sodium nitrate yielded the highest biosurfactant production. Other factors, such as C/N ratio and incubation time, also played a role in optimizing the production process.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Energy & Fuels
Jose de Jesus Mendoza-Pedroza, Eduardo Sanchez-Ramirez, Juan Gabriel Segovia-Hernandez, Salvador Hernandez, Alvaro Orjuela
Summary: The novel distillation scheme using a dividing wall column to purify isoamyl alcohol from other fusel alcohols is more energy-efficient and offers significant cost savings compared with the conventional scheme.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2021)
Article
Chemistry, Physical
Josu Lopez-Fernandez, Maria Dolors Benaiges, Xavier Sebastian, Jose Maria Bueno, Francisco Valero
Summary: Enzymatic synthesis of short-chain esters using covalently immobilised Rhizopus oryzae lipase was investigated. The best yield of isoamyl butyrate (ca. 100%) was obtained in cyclohexane as the reaction solvent. Optimum initial acid concentration and acid:alcohol mole ratio were determined to maximize the production of isoamyl butyrate with reused enzyme. The biocatalyst and reaction conditions proposed in this study could be used for industrial production of isoamyl esters.
Article
Chemistry, Multidisciplinary
Thiago M. Mariano, Maisa A. Beluomini, Nelson R. Stradiotto
Summary: A molecularly imprinted electrochemical sensor for isoamyl alcohol detection was successfully constructed by modifying the glassy carbon electrode with gold nanoparticles and reduced graphene oxide. The sensor showed low detection limit, satisfactory quantification range, excellent selectivity, and stability, making it suitable for the detection of isoamyl alcohol in fusel oil samples.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2021)
Article
Food Science & Technology
Mehmet Ali Cirak, Bilal Agirman, Huseyin Erten
Summary: This study found that fermenting salgam at 15 degrees Celsius is efficient in enhancing quality parameters of the end product compared to the traditional method. Total acidity, phenol, and anthocyanin contents of salgam increased with lower fermentation temperatures, with salgam produced at 15 degrees Celsius being favored in sensory analysis.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Tulin Eker, Merve Darici, Serkan Selli, Turgut Cabaroglu
Summary: The study investigated the effects of seed size, roasting process, and growing region on the chemical composition of the NC-7 peanut cultivar from Turkey. It was found that smaller seeds generally had higher values of moisture, sugars, and amino acids, while larger seeds in the Osmaniye region had a higher oleic/linoleic acid ratio. The roasting process was shown to decrease the amount of amino acids in the samples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Cennet Pelin Boyaci Gunduz, Huseyin Erten
Summary: This study investigated the chickpea fermentation in three commercial bakeries in Turkey and analyzed the microbiological and chemical characteristics of different samples. Yeast biodiversity was identified, and various biochemical patterns were observed among samples. The dominance of Saccharomyces cerevisiae in chickpea fermentations was also discovered.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Merve Darici, Turgut Cabaroglu
Summary: This study investigated the chemical composition and sensory properties of KK wines from different regions and vintages in Turkey using chemometric techniques. Common aroma descriptors of KK wines include red fruit, dried fruit, cotton candy, flower, and spice odors. This study is the first to determine the correlation between chemical and sensory data in Kalecik Karasi wines.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Hasan Tanguler, Huseyin Erten
Summary: This study assessed the impact of different yeast strains and inoculation levels on the quality and volatile flavor composition of cider. Differences in flavor compounds were observed between the two strains, suggesting their potential influence on cider quality.
FLAVOUR AND FRAGRANCE JOURNAL
(2022)
Article
Plant Sciences
Gulsah Yil, Semiramis Karlidag, Abuzer Akyol, Abdurrahman Koseman, Murat Yilmaztekin, Selim Erdogan, Ibrahim Seker
Summary: This study examined the effect of supplementary feeding on the pollen spectrum of royal jelly produced by Apis mellifera colonies. Different feeding treatments were used and the results showed variations in the composition of royal jelly in colonies with supplementary feeding.
Article
Plant Sciences
Gulsah Yil, Semiramis Karlidag, Abuzer Akyol, Abdurrahman Koseman, Ayse Burcin Uyumlu, Murat Yilmaztekin, Selim Erdogan, Ibrahim Seker
Summary: This study collected honey samples from two districts in Malatya, Eastern Turkey for melissopalynological analysis. The analysis revealed that honey in the region was primarily composed of pollen from Astragalus, Cistus, Poaceae, Verbascum, Echium, Berberis, Artemisia, Plantago, Vicia, Onobrychis, and Cichorioideae. Additionally, various fungal spores were also found in the honey samples. The analysis of pollen grains and fungal spores is important for determining the botanical, geographical, and ecological sources of honey.
PAKISTAN JOURNAL OF BOTANY
(2023)
Article
Food Science & Technology
Tulin Eker, Merve Darici, Turgut Cabaroglu
Summary: The present study investigated the effect of two peanut seed sizes on volatiles through gas chromatography-mass spectrometry (GC-MS) analysis using an optimized Purge and Trap extraction method. Results showed that although the total amount of volatiles was similar for both seed sizes, the distribution of volatiles varied significantly. Pyrazine compounds were found to be higher in small peanuts, with 2,5-dimethylpyrazine being the predominant aroma compound. The P&T extraction method coupled to GC-MS analysis was found to be a quick and efficient method for evaluating roasted peanut volatiles.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Biotechnology & Applied Microbiology
Firuze Kayadelen, Bilal Agirman, Neil P. Jolly, Huseyin Erten
Summary: This study examined the effects of five different Torulaspora delbrueckii strains combined with an ale type Saccharomyces cerevisiae on the physical, chemical, microbiological, aroma composition, and sensory profiles of beer. The highest amount of alcohol was obtained using a pure culture of S. cerevisiae, while higher levels of esters were observed in the mixed culture beers compared to the control. Sensory evaluation showed positive influences of all the mixed cultures on the sensory profile of the beers, with strain Y1031 being the most preferred. Overall, using T. delbrueckii in mixed fermentations with S. cerevisiae can produce beer with a distinctive flavor.
FEMS YEAST RESEARCH
(2023)
Article
Veterinary Sciences
S. Karlidag, A. Koseman, A. Akyol, G. Yil, I. Seker, A. B. Uyumlu, M. Yilmaztekin, S. Erdogan
Summary: This study investigated larval acceptance rate and royal jelly yield in honeybee colonies supplemented with different industrial sugars at different locations. The results showed that feeding with different sugars did not have a significant effect on royal jelly yield, but the location where royal jelly was produced had an impact on both larval acceptance and royal jelly yield.
JOURNAL OF THE HELLENIC VETERINARY MEDICAL SOCIETY
(2022)
Review
Biochemistry & Molecular Biology
Huseyin Ayvaz, Turgut Cabaroglu, Asiye Akyildiz, Cigdem Uysal Pala, Riza Temizkan, Erdal Agcam, Zayde Ayvaz, Alessandra Durazzo, Massimo Lucarini, Rosa Direito, Zorita Diaconeasa
Summary: In this work, the various concepts and features of anthocyanins are comprehensively reviewed based on recent scientific publications. The paper covers common topics such as anthocyanin chemistry and occurrence, as well as illuminating the significant variations in the bioavailability and therapeutic effects of anthocyanins. The successful applications of anthocyanins as coloring food mediums, prebiotic ingredients, and in industry are extensively investigated.
Article
Chemistry, Applied
Tulin Eker, Turgut Cabaroglu, Merve Darici, Serkan Selli
Summary: In this study, peanuts were collected in two sizes (7 mm and 11 mm) and two textures (roasted peanuts and peanut paste), and the in vitro and in vivo aroma compounds were measured using different techniques. Gas chromatography-mass spectrometry analysis showed that the in vivo aroma release was influenced by size and texture, with small-sized peanuts and roasted peanuts having higher aroma release.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Biochemistry & Molecular Biology
Bilal Agirman, Erdem Carsanba, Luca Settanni, Huseyin Erten
Summary: Fresh produce is prone to spoilage, with fungi being the main culprits. Synthetic fungicides are currently widely used, but their use is being reconsidered due to fungicide-resistant pathogens and health concerns. Biocontrol with antagonistic yeasts has emerged as a promising alternative, and the interactions between yeasts and other microorganisms need further exploration.
Review
Biotechnology & Applied Microbiology
Cennet Pelin Boyaci Gunduz, Bilal Agirman, Huseyin Erten
Summary: Yeasts play an important role in the fermentation of various foods and beverages. Quick and reliable identification of microbial species is crucial for assessing biodiversity in fermented products. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a fast, high-throughput, and cost-effective method used for taxonomic identification of microorganisms, including yeasts, in fermented foods and beverages.
FEMS YEAST RESEARCH
(2022)
Article
Agriculture, Multidisciplinary
Huseyin Karakaya, Murat Yilmaztekin
Summary: This study investigated the possibility of using a biphasic system for the bioconversion of isoeugenol to vanillin by Pseudomonas putida. The results showed that under specific conditions, high yields of vanillin could be obtained within 15 days through bioconversion.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
