Yazar "Aadil, Rana Muhammad" seçeneğine göre listele

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    Bioactive, Pro-Apoptotic-Angiotensin Converting Enzyme Inhibitor Effects and Properties of Ultrasound-Treated Traditional Poppy Vinegar Using the Response Surface Methodology Model
    (Amer Chemical Soc, 2024) Yikmis, Seydi; Bozgeyik, Esra; Demirok, Nazan Tokatli; Ilaslan, Kerem; Aadil, Rana Muhammad
    Poppy vinegar with functional properties is a fermented product. This study evaluated traditionally produced poppy vinegar. The study was conducted on poppy vinegar to determine the maximum increase in angiotensin converting enzyme (ACE) inhibitory activity %, total phenolic content (TPC), and radical scavenging activity (DPPH) of the vinegar at different combinations of ultrasound treatment duration (2-14 min) and amplitude (40-100%). The optimal parameters obtained using the response surface methodologies (RSM) were the duration of the ultrasound of 5.5 min and the amplitude of the ultrasound at 57%. When the DPPH values, ACE inhibition %, and TPC and DPPH values obtained with the RSM model were compared with the experimental values, the difference was 9.80, 3.0, and 4.6%, respectively, showing good agreement between actual and predicted values. The higher ultrasound intensities and longer treatment times had a significant effect on antioxidant activity. Poppy vinegar samples significantly induced the apoptosis of lung cancer cells, particularly those stored for 6 and 12 months. The amounts of protocatechuic acid, gallic acid, neohesperidin, hydroxybenzoic acid, resveratrol, rutin, trans-cinnamic acid, quercetin, and flavon in poppy vinegar were determined, which decreased significantly as storage time increased. TPC and TFC were determined to be 90.39 mg of GAE/100 mL and 29.86 mg of TEAC/mL, respectively, and there was no significant change in these bioactive compounds after 6 months of storage. The highest value of ACE inhibitory activity was found at the beginning of the storage period. The present study was the first study to examine the bioactive components, ACE inhibition activity, pro-apoptotic activities, and phenolic composition of traditionally produced ultrasound-treated poppy vinegar during storage. The control of production parameters and the design of ideal poppy vinegar fermentation processes could benefit from this research.
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    Current trends in food processing and nutrition to mitigate nutritional health issues
    (Frontiers Media Sa, 2023) Aadil, Rana Muhammad; Trif, Monica; Yikmis, Seydi; Rajoka, Muhammad Shahid Riaz
    [Abstract Not Available]
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    Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life
    (Amer Chemical Soc, 2024) Yikmis, Seydi; Demirok, Nazan Tokatli; Aksoy, Aksem; Altunatmaz, Sema Sandikci; Aksu, Filiz; Aadil, Rana Muhammad; Erdal, Berna
    This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.
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    Exploring the potential of cashew waste for food and health applications-A review
    (Elsevier, 2024) Aslam, Nabila; Hassan, Syed Ali; Mehak, Fakiha; Zia, Sania; Bhat, Zuhaib F.; Yikmis, Seydi; Aadil, Rana Muhammad
    Nowadays, the effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste materials are a focus of many researchers these days. With the increasing world population and the rising challenge of low-cost but high-quality food, the utilization of food waste for the development of healthy dietary choices is a novel approach. Cashews become a demanding nut due to their remarkable health advantages and their byproducts have vast food and health applications. The constituents of cashew nutshell including proteins, dietary fibers, vitamins, and other phytonutrients are essential for human nutrition and they also possess strong antioxidant and anti-inflammatory potential. In this review, cashew nutshell, cashew testa or husk, cashew apple, and cashew apple pomace or bagasse that are considered waste materials derived from cashew nuts have been focused on exploring their nutritional composition, health benefits, and applications in the food industries. Cashew waste can be utilized in the confectionery, beverage, meat, and baking industry and to produce eco-friendly packaging materials. Cashew nutshells have shown evidence in improving certain biomarkers in health ailments like diabetes mellitus, obesity, hypercholesterolemia, and bone diseases.
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    Optimization of sensory properties of ultrasound-treated strawberry vinegar
    (Elsevier, 2024) Turkol, Melikenur; Yikmis, Seydi; Ganimet, Sennur; Gezer, Goktug Egemen; Abdi, Gholamreza; Hussain, Shahzad; Aadil, Rana Muhammad
    Vinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UTSV), known for its high consumer appeal. The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar. Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared. RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV. Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed. Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.5 % amplitude. The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.17 %, and general appreciation at 99.26 %, respectively. Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples. Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment compared to C-SV samples. Ultimately, UT-SV with high organoleptic properties was achieved. The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.