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Öğe Efect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice(SPRINGER, ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2022) Yıkmış, Seydi; Özer, Hayrettin; Levent, Okan; Çöl, Başak Gökçe; Erdal, BernaPomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefts. There is no detailed study about the optimization of thermosonication (TS) conditions for the popular drink, freshly squeezed pomegranate juice. Bioactive components in freshly squeezed pomegranate juice treated with thermosonication were increased using the response surface method (RSM) and artifcial neural network (ANN). ANN had higher correlation than RSM and as a result of optimization, thermosonication treatment conditions of 49.50 °C, 10.5 min and 72.50% amplitude were determined.Thermosonication-treated pomegranate juice (TS-PJ) had higher antidiabetic and antihypertensive efects than thermal pasteurized pomegranate juice (P-PJ). TS did not afect physicochemical parameters (p>0.05). Both treatments reduced the microbial load after treatment and TS-PJ was superior in terms of sensory attributes. As a result of thermosonication treatment, increases in Ca, Fe and Na elements were detected. For in vitro simulated gastrointestinal medium TS-PJ better preserved the bioavailability of bioactive compounds. The results obtained may be useful for the industrial production of thermosonication-treated pomegranate juice.Öğe Evaluation of Sous-Vide Technology in Gastronomy(Skyfox Publishing Group, 2018-03-30) Yıkmış, Seydi; Aksu, Harun; Çöl, Başak Gökçe; Demirçakmak, İbrahim LeventSous vide is cooked under control by applying a certain temperature (65-96 oC) / time after vacuuming in the package of the food which is formed alone or with other auxiliary products (sauce-spices) and stored under cold conditions (1-4 oC) by rapidly reducing the temperature after heat application This process is also known as lapping, vacuum cooking, vacuum packed cooking with vacuum pack or baking-cooling with vacuum packaged. In the products prepared by this technology, the blocking effect provided by oxidative and aerobic bacteria development through vacuum packaging combines with microbial protection effect provided by pasteurization; Thanks to the applied cold chain, a long and safe shelf life is provided and consumed. Food can be made reliable by pasteurizing at low temperatures, and even safely consumed without cracking and crunchy foods. In addition to all these advantages, sous vide technology also has some disadvantages. When the investigations are examined, it has been concluded that the research on sous vide technology's reliability in terms of health should be intensified.Öğe Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, AV BRASIL 2880, CAXIA POSTAL 271 CEP 13001-970, CAMPINAS, SAO PAULO 00000, BRAZIL, 2020) Yıkmış, Seydi; Özpancar, Nurhan; Bozkır, Çiğdem; Çöl, Başak GökçeSirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.Öğe Human Norovirus Infection: Identification, Epidemics and Treatment(Skyfox Publishing Group, 2017-03-30) Çöl, Başak Gökçe; Yıkmış, SeydiHuman Noroviruses (HuNoVs) are important enteric pathogens, which affect the stomach and intestines, leading to gastroenteritis or more commonly called the "stomach flu" or “winter vomiting bug". HuNoVs are mainly transmitted by the fecal-oral route, either by directly infected person-to-person contact or directly via contaminated foods, water and surface areas. The virus is highly contagious as 10-100 virus particles are sufficient to cause diseases. HuNoVs can spread easily and cause prolonged outbreaks. This is due to their environmental persistence, high infectivity, being resistance to disinfection and difficulty in preventing transmission. HuNoVs are the most common causative agent leading to acute gastroenteritis among infectious diseases worldwide and poses a serious public health problem, especially among children being the most susceptible. In developing countries, the highest cost of medical care after respiratory infections is listed for acute gastroenteritis. In this study, Norovirus outbreaks, precautions, its identification and struggles were informed and some suggestions were made about this case.Öğe İstanbul’daki Bazı Yiyecek ve İçecek İşletmelerinde İç Ortam Havasının Mikrobiyolojik Kalitesi(İstanbul Aydın Üniversitesi, 2023) Çöl, Başak Gökçe; Aksu, HarunYiyecek ve içecek işletmelerinde iç ortam havasının kalitesi, gıdaların kalite özellikleri ve raf ömürlerinin korunmasında önemli bir unsurdur. İç ortam havasındaki virüs, maya-küf, bakteri gibi biyolojik kirleticiler, gıdaların bozulmalarına sebep oldukları gibi insan sağlığına da zarar verebilirler. Bu çalışma, çeşitli gıda işletmelerindeki mutfakların iç ortam mikrobiyolojik kalitelerini değerlendirmek amacıyla İstanbul’da gerçekleştirilmiştir. Üç ay boyunca 10 farklı yiyecek ve içecek işletmesinin iç ortam havasından aylık olarak hava örnekleme cihazı ile alınan örnekler mikrobiyolojik açıdan analiz edilmiştir. Analiz sonuçlarına göre mutfakların çeşitli bölümlerindeki ortalama toplam mezofilik aerob ve maya-küf sayıları sırasıyla 2,16-2,63 log kob/m3 ve 2,37- 2,61 log kob/m3 arasında hesaplanmıştır. İşletmelerin altısında toplam mezofilik aerob bakteri açısından ortalama hava kalitesinin orta, dördünde kötü iken, toplam maya-küf açısından yedi işletmenin kötü, üç işletmenin ise orta sınıfta değerlendirilmiştir. Elde edilen bulgulara göre, işletmelerin iç ortam havasının mikrobiyolojik yükünü azaltarak, havanın kalitesini artırmak için gerekli düzeltici-iyileştirici önlemleri alması gerektiği sonucuna varılmıştır.Öğe Micro to nano plastics and its link to human health(Ali Cangül, 2023) Kurtuluş, Eda Merve; Çöl, Başak GökçeThis article reviews the recent publications on the effects of micro and nano plastics being bioaccumulated, inhaled, ingested, digested, absorbed, or excreted in models and humans. Also, the retention of microplastics and nano plastics in the blood and lymphatic circulation, and their possible toxic effects on tissues at the cellular and biomolecular level is discussed.Öğe Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization(WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ, 2022) Yıkmış, Seydi; Dülger Altıner, Dilek; Özer, Hayrettin; Levent, Okan; Çelik, Güler; Çöl, Başak GökçeIn recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar—traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound-treated jujube vinegar (UJV)—were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22–27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.Öğe Research on Nutrition and Dietetic Undergraduates in Terms of Their Information Level and Views About Genetically Modified Organisms(Türkiye Bilim ve Teknolojisi (TST), 2019) Yıkmış, Seydi; Çöl, Başak GökçeThis study aims to investigate the views and awareness level of nutrition and dietetics undergraduates about genetically modified organisms (GMO). A total of 228 university students participated in the research (130 female, 98 male students). During data collection, 8 open-ended questions and attitude scale questionnaire (30 questions) were applied in order to determine the demographic features and GMO knowledge of students. Students’ replies to questions; “Do you think GMO technology is beneficial or harmful? If it's beneficial, why? If it is harmful, why?” 76.8% stated that they found it harmful. To the question, “if it is harmful why?” students replied, “they cause cancer”. There is a statistical difference between the answers of first and third-year students. To the question, “have you heard about the precautions that were taken by the ministry? If yes, do you think they are sufficient?” 76.80% students stated that they were not aware of the precautions that were taken by the ministry. 53 participants replied to this question as “I have an idea about this.” But to the question “Is it sufficient?” they stated that they are not sure about it. There is a statistical difference between graduates of Vocational High School and Anatolian High School. In this assessment, it was seen that the basic knowledge of students about GMO is enough, but they experience confusion. Most of the students believe that GMO technology is harmful and has some conceptual errors. Positive and negative sides of GMO technology should be expressed clearly. It was concluded that course curriculums should include topics that will increase knowledge and awareness related to GMOs. Additionally, courses can be given selectively in the field of biotechnology so that confusion about GMO’s can be eliminated.Öğe Sağlık Bilimleri Öğrencilerinin Beslenme Alışkanlıkları ve Obezite Durumu(İstanbul Gelişim Üniversitesi Yayınları / Istanbul Gelisim University Press, 2023) Çöl, Başak Gökçe; Elkin, Nurten; Yalçın, Semiha; Nizamlıoğlu, Mustafa; Barut, Abdullah Yüksel; Onur Öztürk, Hande Nur; Kurtuluş, Eda MerveAmaç: Bu çalışma Sağlık Bilimleri öğrencilerinin beslenme alışkanlıkları ve obezite durumlarının belirlenmesini amaçlamaktadır. Yöntem: Çalışmada özel bir üniversitenin sağlık bilimlerinde okuyan gönüllü 277 öğrencinin katıldığı, soru sayısı 60 olan literatür taranarak oluşturulmuş beslenme durum değerlendirme anketi uygulanmıştır. Anket sonuçları ve öğrencilerden alınan demografik verilerden boy, ağırlık, vücut yağ yüzdesi ve hesaplanan Beden Kütle İndeksi (BKİ) verileri ile tanımlayıcı istatistikten yararlanılmıştır. Anket verilerinin değerlendirilmesinde ki-kare; Mann Whitney U testlerinden yararlanılmıştır. Bulgular: Araştırmaya katılan öğrencilerin %67,9’u kadın, %32,1’i erkek olup, katılımcı yaş ortalamaları 21,02±2,13 yıl olarak bulunmuştur. Çalışmada öğrencilerin %29,2’si diyet yaptığını; %78,7’si öğün atladığını beyan etmişlerdir. En sık atlanan öğünün %48,7 ile öğle öğünü olduğu (p=0,001); öğün atlama nedeninin %50,2 ile zaman olmaması olarak (p=0,001) belirlenmiştir. Öğrencilerin BKİ durumları değerlendirildiğinde normal ve hafif şişman öğrencilerin kendilerini obez olarak algılama eğilimde oldukları bulunmuştur (p=0,001). Cinsiyetten bağımsız olarak egzersiz yapma durumu (p=0,028), yemek yeme hızı (p=0,031), kendini hafif şişman görme (p<0,001) ile BKİ arasında istatistiksel olarak anlamlı bir ilişki bulunmuştur. Sonuç: Yetişkinlikteki alışkanlıkların temelini oluşturan üniversite döneminde yapılan bu çalışmada öğün atlama davranışı ile egzersiz sıklığı, yemek yeme hızı arasında gruplar arası anlamlı fark bulunmuştur. Öğrencilerin normal ve hafif şişman olsalar dahi kendilerini obez olarak görmeleri beden algısını ortaya koyma açısından önemlidir.Öğe Sporcu üniversite öğrencilerinin beslenme bilgi düzeylerinin ölçülmesi(İstanbul Gelişim Üniversitesi Yayınları / Istanbul Gelisim University Press, 2021) Uzlu, Gizem; Koç, Murat; Akgöz, Hasan Fatih; Yalçın, Semiha; Çöl, Başak GökçeSporcuların hem bireysel hem de takım oyunlarında daha iyi mücadele etmek ve performanslarını artırmak için yeterli sporcu beslenme bilgi düzeyine sahip olmaları önemlidir. Bu çalışmanın amacı; özel bir üniversitede Beden Eğitimi ve Spor Yüksekokulunda (BESYO) öğrenim gören ve farklı branşlarda aktif spor yapan öğrencilerin sporcu beslenme bilgi düzeylerini yaptıkları spor branşına (takım ya da bireysel) göre değerlendirilmesidir.Öğe Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties(UNIV FEDERAL LAVRAS-UFLA, CAIXA POSTAL 3037, LAVRAS, MG 37200-000, BRAZIL, 2019) Yıkmış, Seydi; Aksu, Harun; Çöl, Başak Gökçe; Alpaslan, MehmetQuince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L*, a* and b*) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 degrees C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 degrees C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.Öğe Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors(MDPI, ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND, 2021) Yıkmış, Seydi; Aksu, Filiz; Sandıkçı Altunatmaz, Sema; Çöl, Başak GökçeIn recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). At the end of the RSM, cupric reducing antioxidant capacity (68.64%), 1,1-diphenyl-2-picrylhydrazyl (62.47%), total flavonoid content (2.44 mg CE/mL), total phenolic content (12.22 mg GAE/mL), total ascorbic acid content (2.53 mg/100 mL) and total lycopene (5.44 µg/mL) were determined. The ANN model has higher prediction accuracy than RSM. The microstructure, microbiological properties, sensory analysis, ACE (angiotensin-converting–enzyme) inhibitor and antidiabetic effects of the ultrasound-treated tomato vinegar (UTV) (8.9 min and 74.5 amplitude), traditional tomato vinegar (TTV) and pasteurized tomato vinegar (PTV) samples were then evaluated. UTV was generally appreciated by the panelists. It was determined that the microbiological properties were affected by the ultrasound treatment. UTV was found to have more effective ACE inhibitor and antidiabetic properties than other vinegar samples. As a result, the bioactive components of tomato vinegar were enriched with ultrasound treatment and positive effects on health were determined.Öğe Virtual reality and augmented reality technologies in gastronomy: A review(John Wiley and Sons Inc, 2023) Çöl, Başak Gökçe; İmre, Melike; Yıkmış, SeydiWith the rapid development of technology today, people have to develop appropriate devices to keep up with the changes. The world of gastronomy has been impacted by the technological advancements driven by the industrial revolution and the orientation to new gadgets. In recent years, the concepts of “virtual reality (VR)” and “augmented reality (AR),” the essential components of technological developments in the reality-virtual dimension, have offered many new applications in gastronomy. Before examining these applications, it is necessary to understand the content and distinctive features of the two concepts mentioned. VR is a technology that recreates three-dimensional digital images and videos to create authentic visual experiences for users. AR, on the other hand, enriches the user's perception and provides a live view of the real world with digital information. Although many of them are at the experimental stage, understanding these applications' purposes and usage patterns may contribute to improving or increasing the number of these applications in the future. This review provides an explanation of VR and AR technologies, along with examples of their applications in the gastronomy or food sector. Additionally, the review discusses the impact of these technologies on customer satisfaction and experience. © 2023 The Authors. eFood published by John Wiley & Sons Australia, Ltd. on behalf of International Association of Dietetic Nutrition and Safety.Öğe Vitamin D in a Nutshell(İstanbul Gelişim Üniversitesi Yayınları / Istanbul Gelisim University Press, 2017-04-26) Çöl, Başak Gökçe; Kurtuluş, Eda Merve; Majoo, Fuzail MohammedThis review comprises the synthesis, function, measurement and also the recommendations of Vitamin D and its derivates. In light of the evidence provided by clinical trials, deficient vitamin D levels were found to be correlated with higher incidences of rickets, skeletal disorders, diabetes, obesity, cardio vascular disorders, asthma, depression, schizophrenia and immune disorders. Vitamin D supplementation which is available at low cost and with a wide therapeutic window, should be implemented to the population and should be monitored only in patients with a high risk of kidney and liver diseases, hyperparathyroidism, sarcoidosis, tuberculosis and histoplasmosis.
