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    Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations
    (Elsevier Sci Ltd, 2022) Boyaci-Gunduz, Cennet Pelin
    Acrylamide is a thermal-process contaminant and found at different levels in various carbohydrate-rich foods processed at for babies and children since acrylamide-rich foods comprise an important amount of their diet. Consumption of acrylamiderich foods results in higher acrylamide-exposure levels of babies and children than adults due to their lower body weight. In recent years, with an increased number of exposureassessment studies and researches, acrylamide exposure of babies and children is very well defined. In that context, mitigation strategies have been conducted and also, some regulations have been implemented in some countries for baby foods. The aim of this study is to evaluate recent data about acrylamide levels and acrylamide exposure of infants (0-1 years old) and toddlers (1-3 years old) through commonly consumed baby foods in the last decade, and to discuss current progress on regulations.
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    Determination of exposure to major iodide ion uptake inhibitors through drinking waters
    (Academic Press Inc Elsevier Science, 2022) Cengiz, Mehmet Fatih; Sen, Fatih; Bilgin, Ayse Kevser; Boyaci-Gunduz, Cennet Pelin
    Goiter, abnormal enlargement of the thyroid gland, is a significant worldwide public health problem. Iodine deficiency is known as the most common cause. Iodine is actively transported as iodide ion (I-) using Sodium Iodide Symporter (NIS) and sufficient blocking of I- transportation prevents the synthesis of thyroid hormones. The transportation can be blocked by some polyatomic anions known as I- uptake inhibitors. Perchlorate (ClO4-), thiocyanate (SCN-) and nitrate (NO3-) are reported as the major I- uptake inhibitors and exposure could be through various routes. Drinking water is an important exposure route. Since water is essential to sustain life, drinking water safety is very important for the protection of public health. However, as a result of natural and human-based processes, water can be contaminated and contamination of drinking water is a global food safety problem due to causing significant health and environmental problemsIn that context, this study aims to determine exposure levels to I- uptake inhibitors that arise from drinking waters at five different districts in Antalya, Turkey. Collected water samples contained NO3- and ClO4- in the range of 0.86-47.42 mg/L and
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    Natural Microflora of Different Types of Foods
    (Springer International Publishing Ag, 2019) Erten, Huseyin; Agirman, Bilal; Boyaci-Gunduz, Cennet Pelin; Carsanba, Erdem; Leventdurur, Sezgi
    The sources of thousands of different microorganisms in foods could be either natural or external. The microorganisms in foods are divided into three groups as molds, yeast and bacteria. Natural microflora of foods influences the quality, availability and quantity of products. Molds are generally known as spoilage microorganisms in foods. Therefore, usage of them in food processing is limited (i.e. mold ripened cheese, soybean fermented foods). Conversely, yeasts and bacteria are widely used as important microorganisms in food industry. They have ability to ferment sugars to some industrially important compounds such as ethanol, lactic acid, acetic acid and carbon dioxide. In addition, they can contribute to the texture, flavor and safety of foods. The microorganisms intrinsically existing in food play a key role in processing of numerous foods especially plant based fermented foods, milk and meat based fermented products. The aim of the present chapter is to discuss the natural microflora belonging to different foods and also to explain their functions during food processing.
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    Predominant yeasts in the sourdoughs collected from some parts of Turkey
    (Wiley, 2020) Boyaci-Gunduz, Cennet Pelin; Erten, Huseyin
    In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis usingHae III,Hha I, andHinf Iendonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (>= 400bp, 99% identity) asSaccharomyces cerevisiae(106),Kazachstania bulderi(11),Pichia fermentans(nine),Pichia membranifaciens(eight),Kazachstania servazzii(seven),Kazachstania unispora(four), andHanseniaspora valbyensis(three). Although collected sourdoughs were produced without using baker's yeast,S.cerevisiaewas the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.
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    Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic
    (Mdpi, 2021) Boyaci-Gunduz, Cennet Pelin; Ibrahim, Salam A.; Wei, Ooi Chien; Galanakis, Charis M.
    The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient.