Authors:Sevim POLAT; Abdurrahman POLAT Abstract: Seaweeds have been used since ancient times as food, food additives, fertilizer, and a source of medicine. Like terrestrial plants, seaweeds contain many inorganic and organic substances which can beneficial to human health. Seaweeds have great potential as “bioactive compounds for functional use, “algae mineral supplements”, “pharmaceuticals and cosmetics” and in addition to their potential of good sources of minerals, trace elements, proteins, lipids, and carbohydrates as traditional food. Due to the mineral absorption ability of macroalgae from the seawater, many species are a perfect source of some trace elements such as iron and iodine and a good source of some macro minerals such as calcium, phosphate, and magnesium. In some cases, the mineral content of the seaweeds may be higher than that of land plants. Scientific data show that the bioavailability of algae minerals is higher than rock-based minerals for humans. In recent years, the potential use of seaweed minerals as “algae mineral supplements” gained attention due to their rich elemental composition and the importance of minerals for human health. Mineral composition of seaweeds may vary according to locality, season, residence time, species physiology, and environmental conditions such as level of elements in seawater, light intensity, and salinity. Thus, new approaches and researches are needed on how much seaweeds can be consumed daily and their potential health risks. In this study, the mineral contents of seaweeds, the importance of minerals for human health, and potential uses of algae minerals were investigated. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Özge ILIKKAN; Elif BAĞDAT, Dilek YALÇIN Abstract: Microalgae can be considered an alternative food ingredient thanks to their nutritional composition and bioactive molecules. Microalgae are considered a rich source of sulfated and non-sulfated polysaccharides, and certain types of polysaccharides vary depending on their taxonomic groups. It is thought that valuable bioactive compounds possessed by algae biomass can increase the vitality of probiotic bacteria by stimulating their growth and being a good source for lactic acid production. Probiotics are defined as living, microbial dietary supplements that beneficially affect the human organism with their effects on the intestinal tract when they are consumed adequately. Prebiotics are indigestible or poorly digested food ingredients that stimulate the growth or activity of probiotic bacteria. Synbiotic is a term that expresses the union of probiotics and prebiotics to exert health benefits on humans. Spirulina and Chlorella are good sources of protein and polysaccharides or oligosaccharides that have been suggested as potential prebiotic candidates. These microalgae are thought to have a stimulating effect on the growth of probiotic bacteria. In this study, synbiotic efficacy and prebiotic activity of microalgae on probiotic microorganisms will be discussed and their potential in this area will be revealed. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Sena ÖZBAY Abstract: The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Nermin BERİK; Ekrem Cem ÇANKIRILIGİL, Hasan Basri ORMANCI, Akın AKYILDIZ Abstract: The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Feride AYYILDIZ; Merve Şeyda KARAÇİL ERMUMCU Abstract: To evaluate the effects of the COVID-19 phobia on mindful eating, eating habits and body weight change among university students. This study was carried out with 385 university students who have been in social isolation at home for at least 2 months. The online survey was constituted via an internet-based questionnaire on Google forms. The survey includes demographics features, body weight, eating habits, change in appetite and consumption of food/food groups. COVID-19 Phobia Scale (C19P-S) and the Mindful Eating Questionnaire (MEQ) were used. Results: Both males and females had similar scores from C19P-S and MEQ. Body weight and BMI of students significantly increased during the pandemic period (p<0.05). The percentage of being underweight decreased and being pre-obese/obese increased during the pandemic period. The percentage of the increase in the consumption of sweets, toffees, candies and foods with sugar was high in both groups (male: 48.2%; female: 47.1%). The most increased consumption of food groups was fruit, and also fast food was the most decreased among the consumption of food groups in this study. In addition, a negative correlation was found between C19P-S and MEQ scores (r=-0.214, p<0.001). And also there was a negative correlation between the MEQ subscale of emotional eating scores and psychological, psycho-somatic and social subscales of C19P-S (p<0.01). C19P-S scores had significantly higher in those with increased or decreased appetite and MEQ scores had significantly higher in those who have decreased or unchanged appetite. COVID-19 phobia can affect mindful eating and eating habits during the social isolation/pandemic period in university students. It is important to increase mindful eating during the pandemic, to provide adequate and balanced nutrition, to reduce the risk of disease and to affect the course of the disease positively. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Tuğba Nigar BOZKUŞ; Orhan DEĞER Abstract: This study aims to determine which solvent is the best for the solubility of the propolis by using concentrations of total polyphenols and flavonoids, ferric reducing antioxidant power (FRAP) assay, and total antioxidant status (TAS) in extracts of propolis from different provinces of Türkiye prepared with water, ethanol, dimethyl sulfoxide (DMSO), glycerol and acetone. Propolis samples were lyophilized in the same solvents except for that glycerol and acetone. Total concentrations of polyphenols and flavonoids, FRAP, and TAS of both normal and lyophilized extracts were found be consistent when compared with each other. After extraction of propolis and evaluation of the total polyphenol and flavonoid content and antioxidant capacity, we concluded that it is mostly dissolved in DMSO, and after that in ethanol, acetone, glycerol respectively, and the least in water according to our extraction and analysis methods. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Nursevim ÇİFTÇİ; Şule KARADENİZ, Derya DENİZ ŞİRİNYILDIZ, Aslı YORULMAZ Abstract: Rapid Alarm System for Food and Feed (RASFF); is a database created by the European Commission that provides rapid information flow and response when risks to public health are identified in the food chain. Within the scope of this study, a detailed report was prepared on the notifications of environmental pollutants in foods in the Rapid Alarm System database between 2000 and 2020. All data obtained from the system were evaluated using Microsoft Office Excel 2010. When 774 notifications made in 21 years were examined, it was determined that 32% of the notifications were about “fish and fish products”, 29% about “oils and fats” and 11% about “dietetic products and food supplements”. The main problem (12% of the notifications) was determined to be “polycyclic aromatic hydrocarbons”. Among all notifications, 33% of them were found to have a “serious risk” degree. The highest number of notifications (81 notifications) was detected in 2001. Additionally, 61% of the notifications were in the “alert”, 13% “information”, 11% “information for attention”, 11% “border rejection” and 4% “information follow-up” notifications. Most of the notifications (415 notifications) were created as a result of official controls in the market. Germany was the country with the highest notifications, with 178 notifications. As a result of the notifications, sanctions were generally imposed on “withdrawal of products from the market” and “withdrawal of products from the market by the manufacturer”. Considering the decrease in PAH notifications from food-related environmental pollutants over the years, it can be thought that the Rapid Alert System was effective in the decrease in the number of notifications. PubDate: Fri, 01 Apr 2022 00:00:00 +030
Authors:Evren GÖLGE; Gülden OVA, Kemal KEMAHLIOĞLU, Mustafa Kemal DEMİRAĞ Abstract: In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred. PubDate: Fri, 01 Apr 2022 00:00:00 +030
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