Person: ŞAHAN, YASEMİN
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ŞAHAN
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YASEMİN
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Publication Impact of coffee silverskin on in-vitro viability of kefir culture during storage(Croatian Dairy Union, 2022-01-01) Değirmencioğlu, Nurcan; Özmen-Togay, Sine; GÜLDAŞ, METİN; ÖZMEN TOĞAY, SİNE; Gülkün, Günnur; YILDIZ, ELİF; Yıldız, Elif; Sahan, Yasemin; ŞAHAN, YASEMİN; Gürbüz, Ozan; GÜRBÜZ, OZAN; Ziraat Fakültesi; 0000-0002-5187-9380; 0000-0003-1356-9012; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 degrees C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.Publication Antioxidant and anti-diabetic properties of spirulina platensis produced in Turkey(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-07-01) Güldaş, Metin; Ziyanok-Demirtaş, Sedef; Şahan, Yasemin; Yıldız, Elif; Gürbüz, Ozan; GÜLDAŞ, METİN; ZİYANOK DEMİRTAŞ, SEDEF; ŞAHAN, YASEMİN; YILDIZ, ELİF; GÜRBÜZ, OZAN; Sağlık Bilimleri Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-5187-9380; 0000-0003-3878-3808; 0000-0003-1356-9012; 0000-0001-7871-1628; ABE-6748-2020; GLT-7125-2022; AAG-6424-2021; AAH-4272-2021; U-1332-2019Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFas are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of omega-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.Publication In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods(Springer, 2020-04-07) Usal, Merve; Şahan, Yasemin; ŞAHAN, YASEMİN; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3457-251X; ABE-6748-2020Fruit-vegetable based products are essential for infants as they widely used the first complementary solid foods. This study aimed to investigate the physicochemical properties, the antioxidant capacities, total phenolic content, and bioaccessibility of 24 different commercially fruit-vegetable based complementary foods. To determination of bioaccessibility, samples were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. Total polyphenol content was analyzed using Folin-Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and ABTS methods. The total phenol content of the samples ranges from 892.21 to 1729.13 mg GAE mg/100 g. While the antioxidant capacity of the samples averages 256.26 mu mol TE mg/100 g according to the ABTS method, they were found 2417.79 mu mol TE mg/100 g for CUPRAC method. Also, the bioaccessibility of total phenol content determined 62.72-98.48% of all samples. As a result, antioxidant properties and bioaccessibility of the samples were changed according to the sample content and chemical composition. The use of fruit or fruit juice in the preparation of commercial baby food has improved antioxidant capacity and bioaccessibility, thus increasing the beneficial health effect and nutraceutical properties of the baby meal.Publication Soğuk plazma uygulamasının gıda bileşenleri üzerine etkileri(Bursa Uludağ Üniversitesi, 2023-07-23) Aydın, Ömer Şerif; Birlik, Pınar Manarga; ŞAHAN, YASEMİNIsıl işlemlerin gıdaların duyusal özelliklerinde sebep olabildiği değişim, protein denatürasyonu, vitamin kaybı gibi olumsuz etkiler ve tüketici beklentileri çalışmaları ultrases, ışınlama, yüksek hidrostatik basınç, vurgulu elektrik alan, ohmik ısıtma, mikrofiltrasyon, gibi ısıl olmayan teknolojilere yönlendirmektedir. Söz konusu teknolojiler içerisinde bulunan soğuk plazma uygulamaları düşük maliyet, kısa işlem süresi ve gıda güvenliği açısından son yıllarda önem kazanmaktadır. Ancak arzu edilen ürün kalitesine ulaşabilmek için soğuk plazma uygulamasının, gıda bileşenleri ile etkileşimleri ve bu etkileşimlerin sonuçlarının bilinmesi gerekmektedir. Bu çalışmada gıdalardaki soğuk plazma uygulamalarının, protein, lipid, karbonhidrat ve biyoaktif bileşenler gibi gıda bileşenleri üzerine etkileri derlenmiştir.Publication Antioxidant properties and their bioaccessibility of blessed thistle under different processed treatments(Federation Amer Soc Exp Biol, 2013-04-01) Şahan, Yasemin; Dulger, Dilek; ŞAHAN, YASEMİN; Uludağ Üniversitesi; 0000-0003-3457-251X; ABE-6748-2020Publication Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies(Korean Society Food Science & Technology-Kosfost, 2019-10-01) Şahan, Yasemin; Aydın, Emine; Dündar, Ayşe İnkaya; Altıner, Dilek Dülger; Çelik, Güler; Göçmen, Duygu; ŞAHAN, YASEMİN; GÖÇMEN, DUYGU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; KDP-3344-2024; ABE-6748-2020In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.Publication Phenolics, antioxidant capacity and bioaccessibility of kombucha tea(Amer Chemical Soc, 2019-03-31) Değirmencioğlu, Nurcan; Yıldız, Elif; Şahan, Yasemin; Güldaş, Metin; Gürbüz, Ozan; YILDIZ, ELİF; ŞAHAN, YASEMİN; Fen Bilimleri Enstitüsü; Gıda Mühendisliği Bölümü; 0000-0003-3457-251X ; 0000-0003-1356-9012 ; AAG-6424-2021; ABE-6748-2020Publication In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey(Soc Brasileira Ciencia Tecnologia Alimentos, 2021-06-01) Altiner, Dilek Dulger; Altunatmaz, Sema Sandikci; Sabuncu, Merve; Aksu, Filiz; Şahan, Yasemin; Sabuncu, Merve; ŞAHAN, YASEMİN; Fen Bilimleri Enstitüsü; Gıda Mühendisliği Bölümü; 0000-0003-3457-251X; 0000-0001-8771-0643; KMX-7659-2024; ABE-6748-2020The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee pollen samples was detected as 147.10-462.02 mg GAE/g and bioaccessibility ranged from 36.91% to 77.87%. The highest total value for antioxidant capacity was assessed as 83.24-257.27 ?mol TE/g by the CUPRAC method. When the bioaccessibility of the antioxidant capacity of bee pollen was compared among the methods, the highest value (95.76%) was obtained for the sample M by the CUPRAC method. Antioxidant capacity and bioaccessibility of the unpackaged bee pollen samples were lower than those of the trademarked products. Based on overall evaluations, it can be deduced that bee pollen known for its potential beneficial effects on health may well be used as a functional food additive in the production of various food products with its high antioxidant and bioaccessibility features.Publication Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour(United Arab Emirates Univ, 2021-05-01) Altıner, Dilek Dülger; Sabuncu, Merve; Şahan, Yasemin; Sabuncu, Merve; ŞAHAN, YASEMİN; Fen Bilimleri Enstitüsü; Gıda Mühendisliği Bölümü; 0000-0001-8771-0643; 0000-0003-3457-251X; KMX-7659-2024; ABE-6748-2020The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevsehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.Publication Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients(Federation Amer Soc Exp Biol, 2013-04-01) Şahan, Yasemin; Cansev, Asuman; Çelik, Güler; Göçmen, Duygu; ŞAHAN, YASEMİN; CANSEV, ASUMAN; GÖÇMEN, DUYGU; Uludağ Üniversitesi; 0000-0002-3353-846X; ABE-6748-2020; KDP-3344-2024; AAH-4255-2019