Ali Adnan Hayaloglu

Inonu University · Department of Food Engineering

This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and ind...

The study aims to characterise the physicochemical parameters of Algerian traditional cheeses, Jben and Klila, and investigate proteolysis using urea-PAGE, and RP-HPLC for peptide profile. The findings indicate that Klila pH was more acidic than that of Jben, while Jben titratable acidity was higher than Klila in both species. Klila has a lower rat...

The aim of the study is to characterize the effects of curing conditions on the chemical composition, peptides, texture and volatile components of Arapgir bagged sausage (torba sucuk). For this purpose, two batches of dry fermented sausages (sucuk), R (room or natural, at 25 °C, 28 % relative humidity) and C (controlled cabin condition, 15 °C, 42 %...

The interest in plant-based cheese alternatives (PCAs) is rapidly increasing due to factors such as the rapidly growing world population, difficulties in accessing food, environmental issues, climate change, food shortages and changes in consumer diets. The aim of this review is to highlight the current state of PCAs, highlight the challenges and p...

The aim of this research is to examine the effects of drying purple basil leaves (Ocimum basilicum L.) under different drying conditions (freeze drying, sun‐drying, and convective drying [CD] at 45, 50, and 55°C and microwave drying at 350, 460, and 600 W) on color properties, total phenolic and anthocyanin content, antioxidant activities, and chan...

In this study, the influence of different ratios of sheep's to goat's milk (100:0, 75:25, 50:50, 25:75, and 0:100) on the content of functional metabolites and volatiles in Lighvan cheese throughout ripening was investigated. The samples were ripened under brine for 90 days and assessed in terms of variations in chemical composition, proteolysis, a...

The study aimed to analyze the lipolysis, textural changes, and sensory properties of traditional Bouhezza cheese made from raw goat’s milk. Twelve cheeses were made, at laboratory scale and on farms in Oum El-Bouaghi and Tébessa in eastern Algeria, with the study focusing on acidity index, free fatty acids by gas chromatography, textural profile,...

Over the last few decades, the demand for the commercial production of biomaterials from low-cost, readily available, and abundant sources has gained significant interest. Microbial biomanufacturing is a novel approach in which certain wild-type or genetically engineered microbial strains are exploited for biomaterial production, given that microor...

The aim of this study was to characterize the pulp of Rheum ribes L. and to determine the effect of the pulp enriched with eugenol (1 %) or thymol (1 %) on the microbiological and physico-chemical quality of chicken breast fillets. Chicken breast fillets, inoculated with Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimuriu...

Food security and sustainability have been among the most fundamental issues throughout human history. As the Turkish Academy of Sciences (TÜBA), we present the book "Alternatif Gıda Kaynakları" (Alternative Food Sources) as an indication of our deep interest in this critical issue and our search for solutions. In this book, alternative food source...

BACKGROUND This study used four different apricot (Prunus armeniaca) kernels cultivated in Malatya during two consecutive years. The varieties were Hacihaliloglu, Hasanbey, Kabaasi, and Zerdali. The physicochemical properties of the kernels were determined, and the bioactive content of the kernels was evaluated using kernel hydrolysates prepared us...

This study was conducted to evaluate the effect of two distances: close (0–10 m) and far (60 m) from the heavy traffic roadside, at three different cultivation sites (MS: Mevlanakapi–Silivrikapi, SB: Silivrikapi–Belgradkapi, and BY: Belgradkapi–Yedikule kapi) along the road line. First, the phenolic compounds, antioxidant activity, and physicochemi...

Phthalate esters (PAEs) are synthetic compounds, commonly used as plasticizers and softeners in plastic material production, and they are recognized as endocrine-disrupting chemicals. This study was focused on monitoring the extent of PAEs migration in vacuum-packaged Kashar cheeses and plastic materials used in their packaging. A total of fifteen...

We demonstrated that Nϵ ‐alkanoyl‐L‐lysine ethyl ester/N‐alkanoyl‐L‐phenylalaninate gelling agents were constructed as a two‐component gelling strategy and applied as drug carriers in friendly solvents commonly used. Our designs are expected to have an edge in contrast to the other lipid‐based systems due to cheap raw materials, reducing the requir...

The effects of starter strains (Lactiplantibacillus plantarum 156, Lactobacillus casei ATCC 334, Lactobacillus helveticus DPC 4571, and Streptococcus thermophilus 20S4) on the physicochemical and microbiological properties, volatiles, bioactive peptides, and gamma-aminobutyric acid (GABA) contents of fermented milks were evaluated during storage. T...

Bioactive properties, proteolysis and microbiology of model cheeses with and without adjunct lactobacilli (Lactobacillus helveticus, Lactiplantibacillus plantarum, Lactobacillus bulgaricus and L. casei) were studied during 120 days of storage at 8 or 16 °C. Bioactive properties were observed in peptide fractions (< 3 kDa, 3–10 kDa, < 10 kDa) separa...

Diabetes represents a significant global health concern, and researchers are actively exploring innovative ap- proaches to managing this disease. In this study, we investigated the bioactive properties and anti-diabetic ac- tivity of the aqueous extract (BAE) and essential oil (BEO) derived from purple basil (Ocimum basilicum L.). The antioxidant a...

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physicochemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify...

The specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in com...

The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS an...

Different methods are used for extracting phytochemicals from plant produce. Some ‎methods require sophisticated and expensive instruments, while others need multiple steps ‎and specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H2) into solvents (that is water, ethanol, ‎me...

This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during...

It was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concentration (MIC), inhib...

The Moroccan traditional fermented milk “Lben” was manufactured using autochthonous and aroma-producing starters by inoculation with four isolated strains including Lactococcus lactis subsp. lactis (coded L. lactis A, E and F) and one Leuconostoc mesenteroides subsp. mesenteroides (coded Leuc. mesenteroides C). The acidifying capacity, volatile com...

The current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 °C....

Biochemical events that start with cheese production and continue throughout ripening are directly related to flavour development in cheese. These reactions are also affected by the physical and chemical nature of the cheese. Volatile composition and related biochemical changes in brined cheeses were studied recently by using chromatographic techni...

In this work, production of purple basil ( Ocimum basilicum L.) herbal tea was studied. Purple basil is a medicinal and aromatic herb with many health benefits; it is commonly used for seasoning foods. Semi-shade and tray drying methods were used for drying purple basil for tea production. Physical, chemical, and sensory characteristics of samples...

The aim of the study was to produce kefir from apricot seed extract (ASE) as an alternative functional dairy food for vegans and lactose-intolerant people, the elderly, people with cardiovascular disease and diabetes. Kefir was produced by using cow's milk (100%, as control) and 100% ASE, and cow's milk was mixed with 25%, 50% and 75% (v/v) with AS...

In this research, Tulum cheeses were manufactured from raw (R, RM, RT, and RMT samples) and pasteurized Akkaraman sheep milk cheeses (P and PM samples). Tulum cheeses were manufactured with Penicillium roqueforti 41 strain (RM, PM, RMT samples) and without mold strains (R, P, and RT samples). The cheeses were ripened in plastic barrels (R, RM, P, a...

Twenty four honey samples of eight distinct botanical origins obtained from different regions of Turkey were analyzed in this study. Various physicochemical (glucose and fructose content, color, diastase activity, electrical conductivity, optical rotation, moisture and proline content), biochemical (total phenolic content, total flavonoid content,...

The aim of this study was to test whether personality traits influenced liking and choice of pungent foods such as cig kofte for Turkish population. In addition, we explored the role of demographic variables (gender and regions of Türkiye) and various concentration of capsaicin in cig kofte on the relation between personality traits and the frequen...

This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested i...

In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur...

In this study, the effects of five adjunct lactobacilli on the formation of angiotensin-converting enzyme inhibitory (ACE-i) peptides in model cheeses were investigated. A total of seven peptide fractions (less than 3 kDa) were obtained by means of a fraction collector coupled with a HPLC system. ACE-i activity and peptide sequence analysis of the...

The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of tot...

The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA produ...

Total phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt fortified [5–20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip addition caused a proportional increase in the levels of total phenolics. Fifty-three volatile compounds were identified using the gas chromatographic method, an...

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 ± 0.4 and 1819.44± 0....

In this article, major cheese groups including white-brined, hard, blue, surface-ripened, Swiss, Dutch, and pasta-filata types, and cheeses with probiotics, are briefly discussed in terms of the microbiological characteristics. Some well-known microorganisms involved in the manufacture and ripening of cheese are considered, including starter bacter...

Herbs, spices, vegetables and other condiments or their extracts are essentially flavoring agents that are added to cheese to diversify cheese flavor for commercial purposes. These additives also give cheese some color and improve presentation and attractiveness of cheese to consumers. Because additives are often solid products that are administere...

Gamma-aminobutyric acid (GABA) is a non-protein amino acid with four carbons that is an important inhibitory neurotransmitter. This compound with important multiple physiological functions such as anti-depressive, anti-hypertensive, diuretic and tranquilizer effects can be produced by microbial fermentation and a wide range of traditional fermented...

White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of c...

Physicochemical and rheological characteristics of apricot kernel milk cream (AMC) were tested and compared with cow’s milk cream (CMC) during 60 days of storage. The dry matter content was 64.03% and 61.35%, in CMC and AMC samples, respectively. Color values (L* and a*) for the samples were unchanged during storage. For antioxidant activity, the s...

Rheological properties of sixteen milk jam treatments produced from commercial full‐fat (3 g/100 g) and skimmed (0.15 g/100 g) cow milk by the addition of sucrose, sodium bicarbonate and CaCl2 were examined. pH, titratable acidity, total solids and ash contents in the milk jam samples ranged from 6.2 to 6.8, 1.3 to 3.3 g/100 g, 56.7 to 70.5 g/100 g...

We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase...

The aim of this study was to investigate and compare the effects of purple basil methanolic extract and essential oil on serum lipid profiles in rats fed a high cholesterol diet. Feeding a high-cholesterol diet increased serum lipid profiles, leptin, hepatic triglyceride, cholesterol levels, malondialdehyde concentrations, fatty acid synthase (FAS)...

This study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during...

There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the...

The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h w...

The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC)...

Whole milk contains many nutritive elements, but consumption in a drinkable form is not always possible. Milk is converted into other dairy food products by fermentation, and this process provides advantages such as extended shelf-life, minimizing pathogens, higher levels of nutritive compounds (e.g., some vitamins and minerals), new tastes and tex...

The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origan...

The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from...

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 su...

Peptides responsible for bitter taste may form, as a result of the hydrolysis of protein-rich foods. The perception of bitterness is formed by the stimulation of bitter taste receptors and the interpretation of the signal sent to the brain through the nervous system. Dairy products are often characterized by bitter peptides. In studies conducted, i...

A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's m...

Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological composit...

Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheepskin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological compositi...

Different cheeses (Beaten, Kashkaval and White Brined cheeses), made with diverse technologies and milk from different species combined with different herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulus, Alium sativum, Mentha longifolia, Petroselinum crispum), were studied for their angiotensin converting enzyme-inhibition (ACE-i) activi...

In this work, the effects of different drying methods, namely sun, freeze, convective and microwave oven drying on the drying time, rate and kinetics were investigated in purple basil leaves. Additionally, the energy efficiencies of the driers were determined. All the drying processes took place mainly in the falling-rate period. Comparatively, hig...

The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water‐soluble nitrogen (WSN), and trichloroacetic acid‐soluble nitrogen (TCA‐SN) were explored as well as the chemical compositions of samples d...

Beyaz peynir, white-brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%)with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of the level of proteolysis, texture, and melting characteristic. The cheeses were evaluate...

Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were...

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observe...

The effect of different drying methods on microbial load of the purple basil leaves was studied with sunlight drying, convective drying at 50 °C, a microwave drying at 460 W and freeze‐drying. Microbial contamination control was evaluated using a gamma irradiation method at 10 kGy. Microbial analysis of total aerobic mesophilic bacteria and, yeast...

Cheeses contain lipids that are highly susceptible to oxidation and the use of a natural medical and aromatic herbs may be beneficial in increasing the shelf life and sensory acceptability of these products as well. Natural plant-based antioxidants can be used to control the excess formation of free radicals and increase the antioxidant capacity. T...

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different ti...

This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea‐polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty‐five volatile components were detec...