Barla Demirkoz, Ayşe Aslı

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Demirkoz, A.
A. A. DEMIRKOZ
Barla-Demirkoz, Aslı
Ayşe A. Demirkoz
Barla, Aslı
Barla A.
Ayse Asli Barla Demirkoz
A. Asli Demirkoz
A. A. Barla Demirkoz
Demirkoz Ayşe Aslı Barla
A. A. DEMiRKOZ
Demirkoz A.
Barla-Demirkoz, Ayşe Aslı
A. A. Demirkoz
Barla Demirkoz, Ayşe Aslı
DEMiRKOZ Ayse Asli Barla
A.,Barla Demirkoz
Demirkoz Ayse Asli Barla
Barla Demirkoz, Aslı
Demirkoz, B.
Demirkoz, Ayse
DEMIRKOZ Ayşe Aslı Barla
Demirkoz, Asli
Ayşe Aslı, Barla Demirkoz
Demirkoz, Barla
Ayse Asli Barla DEMiRKOZ
Aslı Barla Demirkoz
Demirkoz, Ayşe
Demirkoz, Aslı
Barla Demirkoz A.
Ayşe Aslı Barla DEMIRKOZ
Ayşe Aslı Barla Demirkoz
Ayse A. Demirkoz
A. Aslı Demirkoz
Demirkoz, Asli Barla
Barla-Demirkoz, Asli
Job Title
Prof. Dr.
Email Address
asli.barla@okan.edu.tr
ORCID ID
0000-0002-3261-0212
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Turkish CoHE Profile ID
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Scholarly Output

4

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4

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Now showing 1 - 4 of 4
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    Article
    Citation Count: 0
    Determination of in-vitro bioaccessibility of vitamin B1 in baby biscuits prepared with or without UHT cow's milk
    (Academic Press inc Elsevier Science, 2024) Aslanhan, Sultan; Yaman, Mustafa; Demirkoz, Asli Barla; Beslenme ve Diyetetik / Nutrition and Dietetics
    Since thiamine is a vitamin that is not stored in the body, it must be taken daily. Especially in infants, its intake is essential for infant development, and it is a crucial factor in ensuring infants receive adequate nutrition to calculate the bioavailability of thiamine, especially when switching to follow-up milk. For this purpose, this study investigates the bioaccessibility of thiamine in baby biscuits and follow-on milk. Thiamine levels were analyzed using High-Pressure Liquid Chromatography. At gastric pH 1.5, baby biscuits exhibited an average thiamine bioaccessibility of 43% without Ultra-high temperature (UHT) milk and 107% with added UHT milk. At pH 4, thiamine bioaccessibility for biscuits was 96% without UHT milk and 104 % with UHT milk. Follow-on milk bioaccessibility was 47% at pH 1.5 and increased to 80 % at pH 4. The study results that bioaccessibility can vary due to factors like dietary fiber content, manufacturing temperature, polysaccharides, peptides, and gastric pH. Notably, the addition of UHT milk to baby biscuits enhanced thiamin bioaccessibility. Understanding these nuances is crucial for formulating infant nutrition that meets thiamine requirements. The findings emphasize the need for tailored nutritional strategies, considering diverse factors influencing thiamine bioavailability in infant products.
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    Article
    Citation Count: 1
    Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion
    (Springer, 2024) Kasapoglu, Kadriye Nur; Gueltekin-Oezgueven, Mine; Kruger, Johanita; Frank, Jan; Bayramoglu, Pelin; Barla-Demirkoz, Asli; Oezcelik, Beraat; Beslenme ve Diyetetik / Nutrition and Dietetics
    Spray drying is a well-established, energy efficient, and scalable process widely used in the food industry, however it may lead to thermal degradation of susceptible compounds, such as (poly)phenols, resulting in biological activity loss to some extent. In this study, we aimed to improve the physicochemical stability and bioaccessibility of (poly)phenols from Rosa pimpinellifolia fruit extract (Rosa extract) loaded in liposomes by generating solid particles via spray drying. Liposomes were conjugated with chitosan (Ch) and whey protein (Wp) to optimize the biopolymer concentrations by monitoring mean particle diameter, polydispersity index, and surface charge. The mean diameter of liposomes ranged between 135 and 210 nm upon optimal addition of Ch (0.4%, w/v) and Wp (4.0%, w/v) which also increased the entrapment efficiency of (poly)phenols from 74.2 to 77.8% and 79.1%, respectively. After spray drying, about 65-76% of the antioxidant capacity were retained in biopolymer-conjugated liposomes (Ch or Wp) while the retention rate was 48% in only spray-dried extract (Rosa extract powder). Compared to unencapsulated Rosa extract, spray drying (Rosa extract powder) and conjugation with Ch (Ch-Lip powder) or Wp (Wp-Lip powder) significantly increased the bioaccessibility of (poly)phenols and preserved their antioxidant capacity. Based on the findings of this study, Ch- or Wp-conjugation of liposomes prior to spray drying could improve physicochemical stability and protect (poly)phenols loaded in liposomes against processing stress and passage through the digestive tract. Further in vitro and in vivo investigations on a variety of bioactive compounds may draw more attention to their potential as functional foods.
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    Article
    Citation Count: 0
    Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder
    (Amer Chemical Soc, 2024) Sahin, Ertan; Ceylan, Fatma Duygu; Demirkoz, Asli Barla; Karaca, Asli Can; Capanoglu, Esra; Beslenme ve Diyetetik / Nutrition and Dietetics
    Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH), potassium hydroxide (KOH), and potassium carbonate (K2CO3). However, these methods involve harsh chemicals and energy-intensive procedures, raising significant environmental concerns. Water (H2O) has emerged as a promising alternative due to its safety, minimally harmful byproducts, and accessibility. Green chemistry principles have gained importance across industries, especially in food production, where sustainable practices are highly valued. This study aimed to develop a greener process by investigating the alkalization potential of H2O and comparing the results with those of NaOH. The particle size distribution, pH, color, antioxidant capacity, phenolic composition, and aroma profile of cocoa powders treated with H2O and NaOH were evaluated. The alkalization temperature significantly affected the color of the cocoa powders, and the alkali solution ratio influenced the L* values of H2O-treated powders. In industrial and commercial specifications, an Delta E value below 3 is considered standard for color measurements. Both H2O-treated and NaOH-treated natural cocoa powders had Delta E values exceeding 3 compared to the untreated powder, indicating that H2O treatment darkens the color in a similar way to that of traditional methods. While NaOH produced a darker color, process optimization allowed both H2O and NaOH treatments to achieve similar color attributes (Delta E < 3). Significant differences were observed in the antioxidant capacity and total phenolic content (TPC) between the H2O-treated and NaOH-treated cocoa powders. H2O treatment positively impacted the antioxidative properties of the cocoa powder. The antioxidant capacity, measured by the DPPH and CUPRAC methods, was significantly higher in H2O-treated samples (295.5-317.7 TEAC mg/100 g and 835-1542 TEAC mg/100 g, respectively) compared to NaOH-treated samples (256.6-306.2 TEAC mg/100 g and 171-849 TEAC mg/100 g, respectively). Additionally, the TPC of H2O-treated cocoa powder [281.3-321.6 gallic acid equivalent (GAE) mg/100 g] was significantly higher than that of NaOH-treated powder (100.0-298.6 GAE mg/100 g). The significant differences in the phenolic profiles suggested that the alkalization process affects individual phenolic compounds differently. Moreover, H2O-treated cocoa powders had significantly higher trimethylpyrazine/tetramethylpyrazine (TrMP/TMP) ratios than those of NaOH-treated samples, indicating notable differences in aroma profiles. This study suggests that H2O can replace NaOH in the alkalization process of the cocoa industry, particularly for lightly treated alkalized cocoa powders that maintain high antioxidant activity and TrMP/TMP ratios. This offers a more environmentally friendly, easily manageable, and sustainable process for cocoa powder alkalization.
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    Article
    Citation Count: 0
    A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye
    (Springer, 2024) Pirnia, Aida; Dagistan, Hazal; Sarikaya, Ebru; Demir, Sinem; Dogan, Nuray; Tireki, Suzan; Demirkoz, Asli Barla; Beslenme ve Diyetetik / Nutrition and Dietetics
    A rice dish is a complex food item with different dimensions affected by variety, cooking technique, and the presence of other ingredients and their interactions. Baldo, Osmancik, and Cammeo are the most popular rice varieties, and Salma and Pilaf techniques are two of the most common cooking methods used in the culinary applications in T & uuml;rkiye. Therefore, rice dishes were prepared with these rice varieties, and cooked via Salma and Pilaf techniques in this study. Butter, olive oil, margarine, and sunflower oil were included in the formulations as different fat types. The samples prepared with Osmancik rice, Salma method, and olive oil (O-S-O); Baldo rice, Pilaf method, and olive oil (B-P-O); and Cammeo rice, Salma method, and olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected as volatile compounds in these rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate are the common fatty acid components in these most liked rice dishes and olive oil used. Methyl benzoate and benzaldehyde were quantified using the Salma technique in O-S-O and C-S-O but not in B-P-O cooked with Pilaf method. Complicated chemical reactions among rice components are closely associated with the development of cooked rice aromas. This study is the first to investigate volatiles and fatty acid-derived compounds in rice dishes cooked with Baldo, Osmancik, and Cammeo varieties using Salma and Pilaf procedures together with sensory evaluation.