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    Application of antioxidants in beverages
    (Elsevier, 2022) Akdemir Evrendilek, Gulsun
    As one of the most important bioactive compounds, antioxidants, derived from plants are redox active molecules, are able to eliminate free radicals as well as other reactive nitrogen and oxygen species have direct contribution to chronic diseases. They have important functions in longevity, antioxidant defense mechanism, DNA repair, and cell survival. Antioxidants can control lipid oxidation rate providing shelf life extension of foods. This function may be used to protect cells from damage caused by reactive oxygen species (ROS). Antioxidants are used in food systems because they are not toxic, effective at low concentrations, very stable during processing, and have high solubility with no off-odor, color, or taste. With an increasing demand for healthier foods and beverages, addition of antioxidants and preservation of natural antioxidant compounds have become more important. Thus, antioxidants in beverages, their function and impact in addition to effect of processing technologies on antioxidants in beverages must be reported in detail. © 2023 Elsevier Inc. All rights reserved.
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    Development of pulsed electric fields treatment unit to treat wheat grains: Improvement of seed vigour and stress tolerance
    (Elsevier B.V., 2021) Akdemir Evrendilek, Gulsun; Atmaca, Bahar; Bulut, Nurullah; Uzuner, Sibel
    Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemical use for seed surface disinfection and seed vigour improvement. In order to test effectiveness of PEF treatment, a new pilot-scale PEF treatment unit was designed and used to treat wheat grains with the energy range of 1.07–17.28 J. Compared to the control samples, all PEF treatments significantly increased germination and seedling rates by 10 and 28%, respectively. Electrical conductivity was significantly affected by the delayed measurement time rather than PEF treatment. PEF-treated seed samples had significantly higher tolerance to cold and salt stresses. Endogenous microflora of total aerobic mesophilic bacteria and total mold and yeast were significantly reduced by the applied energy. Salt stress on day 8 (100 mM NaCI) exhibited the highest predictive power of 98.43% in modellıng studies. The multi-objective optimization of the 19 responses pointed to 161.8 Hz, 6.1 J, and 19.5 s as the optimal settings (D = 0.52). It was concluded that PEF processing of the wheat seeds improved vigor, promote cold and salt stress tolerance, and inactivated surface microflora. © 2021
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    Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules
    (Springer, 2024) Demir, Irem; Karakaya, Nusret; Akdemir Evrendilek, Gulsun; Turan, Semra
    Egg shell membrane (ESM) due to its high protein content can be a good protein source, but it is not utilized due to its strong connection to the shell and its poor solubilization. Thus, separation of ESM from the shell, its solubilization and its use as a protein supplement as soft gel capsules are prompted in the study. Separation of egg shell membrane (ESM) from the shell by EDTA, acetic acid, HCl and water and following solubilization by sodium dodecyl sulphate (SDS) and trinitron X (T) at 0.1, 0.5, and 1.0% concentrations up to 1440 min retention time revealed that 100 mM EDTA at 1:20 and 1:40 ratios and water at 1:40 ratio gave the highest protein concentration after washing. Ovocleidin-17, ovocleidin-23, lysozyme, ovomucoid, ovalbumin, and avidin with 17 different amino acids were detected in ESM proteins. Soluble ESM proteins had moderate water holding (11.70 +/- 1.78-13.00 +/- 0.77 g/g) and oil holding capacities (10.60 +/- 2.09-11.52 +/- 1.18 g/g) with emulsion stability and emulsion activity indexes of 0.06 +/- 0.01-15.21 +/- 0.37% and 0.0000 +/- 0.000-0.0212 +/- 0.003 m2\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$${{\text{m}}}<^>{2}$$\end{document}/g, respectively. Formulated soft gel capsules containing 1.03 mg/g-1.45 mg/g of ESM protein had the shelf life of 32 weeks at + 4 degrees C. It was concluded that soluble ESM proteins can be utilized as protein supplements in soft gel form.