Browsing by Author "Tomas, Merve"

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Citation Count: 92
Effect of food matrix on the content and bioavailability of flavonoids
(Elsevier Science London, 2021) Kamiloglu, Senem; Tomas, Merve; Ozdal, Tugba; Capanoglu, Esra
Background:Dietary flavonoids have drawn great interest owing to their potential positive effects on health, which considerably rely on their bioaccessibility, transport and further metabolism in the body. One of the key parameters that influence the flavonoid bioavailability is the interaction of these compounds with other nutrients present in the human diet. Scope and Approach:This review highlights the current findings on the influence of co-ingestion of flavonoids with other macro- (carbohydrates, lipids and proteins) and micro-constituents (vitamins, minerals, and other micronutrients) in foods. Key Findings and Conclusions:Majority of both in vitro and in vivo studies in the literature suggest that proteins, dietary fiber, and minerals may induce disadvantageous impact on the bioavailability of flavonoids. On the other hand, lipids, digestible carbohydrates, vitamins, alkaloids, carotenoids and other flavonoids are likely to improve flavonoid bioavailability. Nevertheless, interaction of flavonoids with food matrix components is a complicated parameter that needs to be explored further in order to ensure utmost positive health effects to humans.
Citation Count: 62
The effects of juice processing on black mulberry antioxidants
(Elsevier Sci Ltd, 2015) Tomas, Merve; Toydemir, Gamze; Boyacioglu, Dilek; Hall, Robert; Beekwilder, Jules; Capanoglu, Esra
Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing, cold pressing, pasteurization, and filling-packing. Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3-glucoside, and quercetin-malonyl-glucoside) were identified using LC-QTOF-MS and were quantified using HPLC. Approximately, 60-70% of the fruit anthocyanins were retained in the final juice, which also contained high levels of caffeoylquinic acids, relative to the fruit. Mashing and pressing were the steps which were effective for the recovery of fruit polyphenolics into the juice fraction. Moreover, an in vitro gastrointestinal digestion model, applied to determine the effect of processing on the bioavailability of mulberry antioxidants, indicated a higher anthocyanin bioavailability for the fruit matrix than for the juice matrix. (C) 2014 Elsevier Ltd. All rights reserved.
Citation Count: 0
From carotene-rich waste-to-food: Extraction, food applications, challenges and opportunities
(Elsevier Science London, 2025) Tomas, Merve; Kamiloglu, Senem; Nemli, Elifsu; Ozdal, Tugba; Haque, Shafiul; Apak, Resat; Capanoglu, Esra
Background: Food waste products of industrial processing pose environmental and economic problems. Although there are existing studies in the current literature regarding the evaluation of carotene-rich waste, there is a need for innovative and up-to-date information on the valorization of these wastes. Scope and approach: This article aims to provide an extensive approach to food waste valorization, extraction of carotenoids from waste including potential sources of functional food ingredients, food applications, and life cycle assessment in terms of carotene-rich wastes. Key findings and conclusions: Recovery of carotene from food waste is an important strategic aim in terms of a sustainable agriculture system and the development of functional foods and natural food colorants. In this sense, various green extraction techniques are used for high yields and the best quality carotenoids. Combining green extraction methods including pulsed electric field (PEF) and ultrasound-assisted extraction (UAE) or pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) may be an efficient approach. However, research on the extended applications of these carotenoid-rich extracts is scarce, so future studies should focus on their potential use in various food materials. Therefore, further studies are required to cover the current gaps relating to the upcoming valorization of carotenes.
Citation Count: 2
In vitro digestibility of plant proteins: strategies for and health implications
(Elsevier Sci Ltd, 2024) Kamiloglu, Senem; Tomas, Merve; Ozkan, Gulay; Ozdal, Tugba; Capanoglu, Esra
Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, highpressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.
Citation Count: 6
Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by-products and lemon juice
(Wiley, 2022) Kamiloglu, Senem; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra
BACKGROUND The potential health-promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet, including lipids. In this study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ), and three different sources of oils (olive oil, hazelnut oil and sunflower oil) to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model. RESULTS Four groups of polyphenols (hydroxycinnamic acids, flavonols, flavones, and flavonones) were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3- to 5.8-fold), whereas there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8- to 1.4-fold) (P < 0.05). CONCLUSION Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix. (c) 2022 Society of Chemical Industry.
Citation Count: 43
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility
(Wiley, 2017) Tomas, Merve; Toydemir, Gamze; Boyacioglu, Dilek; Hall, Robert D.; Beekwilder, Jules; Capanoglu, Esra
BACKGROUNDBlack mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurisation. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, % polymeric colour, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples. RESULTSJam processing led to a significant reduction in total phenolics (88%), total flavonoids (89%), anthocyanins (97%), and antioxidant capacity (88-93%) (P < 0.05). Individual anthocyanin contents, determined using HPLC analysis, also showed a significant decrease (approximate to 99% loss). In contrast, % recovery of bioaccessible total phenolics, anthocyanins, and antioxidant capacity (ABTS assay) increased after jam processing (16%, 12%, and 37%, respectively). CONCLUSIONFruit processing resulted in losses of polyphenols, anthocyanins, and antioxidant capacity of black mulberry jam. Optimisation of food processing could help to protect the phenolic compounds in fruits which might be helpful for the food industry to minimise the antioxidant loss and improve the final product quality. (c) 2016 Society of Chemical Industry
Citation Count: 0
Recent advances on anti-diabetic potential of pigmented phytochemicals in foods and medicinal plants
(Springer, 2024) Kamiloglu, Senem; Gunal-Koroglu, Deniz; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra
Type 2 diabetes is marked by elevated blood sugar levels and linked to impaired insulin secretion and resistance to insulin. Researchers are continuously investigating different classes of phytochemicals including natural pigments for their potential direct or indirect advantages in the prevention and/or control of diabetes. In this review, clinical trials, animal studies, and cell culture models, as well as in vitro enzyme inhibition assays and in silico molecular docking studies were covered for pigmented phytochemicals including anthocyanins, carotenoids, betalains, chlorophylls, curcumin, and phycocyanins. Recent research has shown that the anti-diabetic effects of pigments include (1) inhibition of ROS formation, (2) downregulation of inflammatory response like inhibiting COX, or regulation of pro-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6), (3) regulation of multiple signal pathways such as NF-kappa B, AMPK, MAPK, (4) inhibition of cell apoptosis, according to the ratio of Bcl-2/Bax; and cell proliferation via PI3K/Akt pathways, and (5) digestive enzyme inhibition, such as alpha-amylase and alpha-glucosidase, among others.