Hazelnut Research Articles

The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body

Trans and saturated fatty acids in dietary solid fats have negative effects on human health, such as chronic diseases, making the development of a fat substitute an urgent matter. The plant derived oil body-hazelnut oil body (HOB) as the oil droplets, and the hydrogel formed by xanthan gum (XG) and type B gelatin (GEL) as the outer layer were used to encapsulate HOB and construct the oleogel. The OBC, microstructure, and rheological results indicated that the XG-GEL formed a sponge-like, tightly packed three-dimensional network structure on the surface of HOB, effectively preventing oil leakage. The hazelnut oil body oleogel exhibited 100% OBC, excellent deformation resistance, and thixotropic recovery ability. FTIR spectroscopy results revealed that changes in the amide I, II, III, and A bands indicated the formation of hydrogen bonds, with pronounced hydrogen bonding occurring between the amino/hydroxyl groups of HOB and the hydroxyl/carboxyl groups of XG-GEL. Raman spectroscopy results suggested that HOB-XG-GEL likely exhibited stronger hydrophobic interactions, while XG-GEL had no significant impact on the unsaturation level, membrane composition, or lipid acyl chain disorder of HOB. XRD results showed a single broad diffraction peak at 2θ = 19.6°, corresponding to π-π stacking interactions between HOB and XG-GEL. Interfacial characterization and zeta potential results demonstrated that HOB-XG-GEL had stronger surface activity and electrostatic repulsion. XRD and DSC results confirmed that the hazelnut oil body oleogel displayed an amorphous structure and good thermal stability. This study provides a new strategy for fabricating oil bodies to produce edible oleogels instead of solid fats.

Evaluating the thermal stability of hazelnut oil in comparison with common edible oils in Turkey using ATR infrared spectroscopy

Hazelnut oil (HO), a high-quality nutrient rich in monounsaturated fatty acids and antioxidants, is not commonly used due to a lack of awareness of its nutritional benefits. The purpose of the current study is to evaluate the stability of HO during the heating process in comparison with Riviera olive, sunflower and corn oils, the most commonly used edible oils in Turkey, by using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR). The oils were heated at 180 °C for 24h, divided into 8-h periods over the course of three days and the measurements were performed on oil samples taken every 2h. Thermogravimetric analysis-differential thermal analysis (TGA-DTA) and the measurement of the specific absorbance of conjugated dienes and trienes by using UV-visible spectroscopy were also performed to confirm the ATR-FTIR data. The spectroscopic results showed that the heating process led to an increase in the amount of primary and secondary oxidation products, a decrease in the amount of cis fatty acids and an increase in the amount of trans fatty acids in all oils. Based on the results of linear regression analysis, HO has the lowest slope value for all parameters, indicating that it is the most resistant to thermal oxidation. Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA) and TGA-DTA results confirmed that HO has a higher thermal stability than the other oils. These findings revealed that HO has the highest thermal stability among the oils compared and can be utilized as a healthy alternative for cooking. This study also showed that ATR-FTIR spectroscopy holds significant promise in oil analysis, competing with routine quality control techniques.

Effects of pre‐deacidification on 3‐MCPDE and GE contents of high‐acid oils during refining

SummaryCrude fats and oils may have high free fatty acid (FFA) content depending on raw material quality and processing conditions. Their refining is always a challenge due to refining loss and the formation of some process contaminants such as 3‐monochloropropane‐1,2‐diol esters (3‐MCPDE), and glycidyl esters (GE). In this study, crude hazelnut oil having 12.10% FFA was degummed, bleached, and pre‐deacidified by a molecular distillation (MD) unit before neutralisation and deodorisation. Changes in FFA, diglyceride(DG), 3‐MCPDE, GE, and tocopherol contents were monitored. Almost no changes were detected in FFA and DG contents during degumming and bleaching while the latter resulted in the 3‐MCPDE formation and GE reduction. Some tocopherol losses were also observed after these steps. On the other hand, a huge amount of FFA was distilled (from 12.10% to 1.71%) by the MD process performed at 200 °C, 0.25 mbar, as well as with a 53.6% loss of tocopherol. The samples were then subjected to deodorisation before (MD‐PHY) and after neutralisation (MD‐CHE) at 230 °C under 2 mbar absolute pressure for 2, 4, and 8 h. While some 3‐MCPDE and GE formations were detected during MD‐CHE, there were almost no formations in these contaminants after MD‐PHY. When the bleached oil having 12.10% FFA was also directly deodorised at given conditions, no formations but some reductions in 3‐MCPDE and GE contents of the oils were determined, possibly because of esterification of FFA with DGs that are an important precursor of these contaminants.

Effects of Migration on Nutritional Habits: From Turkey to Germany.

Dietary habits are influenced by environmental factors. Among these environmental factors are the place of residence, cultural characteristics, food accessibility, and economic status, which can all contribute to changes in the dietary pattern. Migration is another factor that can influence changes in the aspects mentioned above. We aimed to assess the dietary habits of individuals who have migrated from Turkey to Germany in comparison to those living in Turkey. In this descriptive and cross-sectional study, 254 individuals were enrolled with 102 individuals in Germany and 152 individuals in Turkey between April 2022 and July 2023. The data collection tools included Socio-demographic Characteristics Forms, Dietary Habits and Health Status Forms, and Food Consumption Frequency Forms. The data was collected online via Google Forms. There were statistically significant differences in the consumption frequency of processed meats, meat and poultry, sweetened beverages, sugar, desserts and pastries, vegetables, fruits, eggs and grains, olive oil, sunflower oil, hazelnut oil, grains, dairy products, coffee, starch, and carbonated beverages between the two groups (P<0.05). Statistically significant differences were not found in terms of butter and tea consumption frequency. Overall, the study results have revealed significant differences in dietary habits between Turks living in Germany and those living in Turkey. The most noteworthy dimension of these differences is that individuals living in Turkey exhibit a stronger adherence to the Mediterranean dietary pattern, while those living in Germany tend to follow a Western dietary pattern.

Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation.

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X1: 30-50%), incubation temperature (X2: 26-37 °C), and time (X3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.

Emulsion Stability and Rheological Properties of Emulsions Prepared with Ozonized Hazelnut Oil

In this study, physical and rheological characteristics of the emulsion stabilized with whey protein isolate (WPI) at a concentration of 0.25% (w/w) and containing ozone applicated hazelnut oil (OHO) were studied. The hazelnut oil was subjected to ozone gas exposure for durations of 1, 5, 30, 60, 180, and 360 min. The emulsions made with both control (HO) and OHO were analysed to assess emulsion properties. It was observed that as the duration of ozone application increased, the emulsion activity index (EAI) experienced a decrease. Specifically, ozone applications of 30, 60, and 180 min significantly reduced emulsion stability index (ESI). The creaming ratio of emulsions formulated with OHO for durations of 1, 5, 30, 60, and 180 min were found to be 23%, 20%, 18%, 16%, and 44%, respectively. Optical microscopy revealed that significant flocculated droplet formed in emulsions including OHO. The longer time the ozone application resulted that the emulsions exhibited more solid-like behaviour. Furthermore, differential scanning calorimeter (DSC) was utilized to assess the changes in the melting and cooling profiles of hazelnut oil after being applicated with ozone. An increase in ozone application duration led to the melting peaks broadening and shifting towards lower temperatures. Also, ozone application caused that the sharp exothermic crystallization shifted towards lower temperatures and become broader and less pronounced as the duration of the application increased.

Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic

This study determined the effects of cooking Taşköprü garlic, which is grown with a geographical indication in Turkiye, in three cooking materials (unbleached parchment paper (UP), bleached parchment paper (BP), and oven bag (OB)) and four vegetable oils (sunflower oil (SO), hazelnut oil (HO), corn oil (CO), and olive oil (OO)) on total phenolic content, antioxidant activity, phenolic compound profile, and chemical compound profile. The effects of cooking material (CM) and oil type (OT) on garlic samples’ TPC were found to be insignificant (p > 0.05). However, cooking material (CM) and oil type (OT) impacted antioxidant activity. According to cooking material, statistically, the highest antioxidant activity with the DPPH method was identified in garlic cooked using UP and BP, while the highest antioxidant activity with the ABTS method was found in garlic cooked with BP and OB. The garlic samples roasted with the mentioned oils and cooking materials were analyzed by LC-MS/MS in terms of thirty-five phenolic compounds. However, only five of these compounds (quinic acid, fumaric acid, hesperidin, ferulic acid, and rosmarinic acid) were detected in the samples. The chemical components of the cooked garlic samples primarily consist of terpenoids (β–sitosterol and squalene). The use of cooking material affected the amount of squalene compound in all garlic samples cooked with olive oil. Among these samples, the lowest squalene rate (52.11%) was found in only roasted garlic. In addition, according to GC-MS results, we can say that the use of hazelnut oil and unbleached parchment paper in the roasting process has a protective effect on the cis-vaccenic acid compound, which is known to show anticancer properties.Graphical

Detection of Fatty Acids and Some Secondary Metabolites in Macadamia and Hazelnut Fruits and their Shells, with Studding the Physiochemical Properties of its Extracted Oil: A comparative Study

General Background: Nuts are widely recognized for their nutrient density, offering a rich source of beneficial fatty acids and antioxidant phytochemicals. Specific Background: Among these, macadamia and hazelnuts are popular for their unique compositions, yet direct comparisons of their nutritional and bioactive profiles remain limited. Knowledge Gap: Despite their recognized health benefits, comparative analyses of the fatty acid profiles, bioactive compositions, and physicochemical characteristics between these nuts are scarce. Aims: The study compared macadamia and hazelnut oils' fatty acid content, lipid-soluble vitamins, phenolic compounds, and physicochemical properties to enhance their functional applications. Results: The findings revealed that hazelnut oil exhibited a higher polyunsaturated fat content, particularly linoleic acid (22.8% vs. 18.25%), while macadamia oil contained significantly more vitamin E, contributing to superior antioxidant potential. Both oils demonstrated the presence of vitamins A, D, and K1, with notable concentrations of quercetin and rutin among other flavonoids. Novelty: This study is novel in its comprehensive comparative analysis of these two nuts, particularly in identifying the unique phenolic compounds in the nutshells, which are often discarded but show potential as nutraceuticals. Implications: Macadamia and hazelnut oils offer significant nutritional benefits, with compositional variations allowing for personalized bioactivity and culinary applications. Further research is recommended for human health promotion. Highlights: Hazelnut oil has more polyunsaturated fats; macadamia oil is richer in vitamin E. Both nuts contain vitamins A, D, E, K1, and flavonoids. Phenolic compounds in nutshells have potential as nutraceuticals. Keywords: macadamia nuts, hazelnut oil, fatty acids, antioxidant phytochemicals, bioactive compounds

Correlation of fatty acids, glyceride core aldehydes, and polycyclic aromatic hydrocarbons during the thermal oxidation of hazelnut oil

Fatty acids in edible oil will be oxidized into aldehydes and ketones during hot processing, which will produce polycyclic aromatic hydrocarbons (PAHs) and other harmful substances to human health. Hazelnut oil was heated under different temperatures and times. For each type of oil sample, fatty acid composition, glyceride core aldehyde (GCAs), and PAHs were investigated. The correlation between these indicators was analyzed by the Pearson correlation coefficient. As the main component of hazelnut oil, oleic acid plays an essential role in the formation of GCAs. For GCAs, 9-oxo and 10-oxo-8 compounds were detected. The content of 9-oxo increased with the temperature, while there was no significant change in 10-oxo-8. There exist 15 kinds of PAHs in hazelnut oil. Correlation result shows that GCAs were strongly correlated with six kinds of PAHs (BaA, CHR, BbF, PYR, BaP, and IPY), which shows that GCAs are the precursor of several kinds of PAHs. The research provides strong theoretical guidance for the edible safety and control methods of hazelnut oil.

Investigation of antioxidant edible coating and modified atmosphere packaging for enhancing storability of hazelnut kernels

This study investigated the effects of antioxidant edible coating and modified atmosphere packaging for improving storability of dried hazelnut kernels by delaying lipid oxidation and color degradation. Hazelnut kernels were coated with different coating matrix (methylcellulose and chitosan) that contain different antioxidant substances (DL-α-tocopherol acetate, cinnamon essential oil, rosemary essential oil and hazelnut oil) and subjected to an accelerated storage condition at 35 °C for 270 days. Hazelnut kernels were also packed under modified atmosphere (MAP) with 100 % N2 in mylar bags and stored at 35 °C for 180 days. Lipid oxidation (free fatty acids, K232 and K270, peroxide values) and color (browning index) were measured for investigating quality changes during the storage. The free fatty acids of kernels from two packaging experiments remained stable during storage. K232 value of MAP kernels was significantly lower (2.20) than that of control (2.90) at the end of the storage, showing delayed production of conjugated dienes. The chitosan based edible coating with encapsulated cinnamon essential oil and oleic acid (CH/ECO/OA) resulted in significantly (P < 0.05) lower PV values (0.53 meq/kg oil), and all the coated samples had the positive effect on reducing browning index with 12–25 compared with control. K270 (0.04–0.18) remained relatively low throughout the long-term storage. As a result, modified atmosphere packaging performed better than edible coatings. This study demonstrated the importance of implicating proper postharvest technology for reducing lipid oxidation and quality deteriorations of hazelnut kernels during prolonged storage.

Unlocking the Potential of Hazelnut oil: Formulation and Characterization of a Novel Microemulsion for Enhanced Applications

This study embarked on a quest to develop and characterize a microemulsion, harnessing the potent properties of (Corylus avellana) hazelnut oil. The microemulsions were meticulously prepared through the drop-wise titration, where water was introduced into a harmonious blend of surfactants (castor oil ethoxylate 20, 30, 40 moles) and oil. All transparent ternary mixtures born from this union were subjected to scrutiny, their viscosity, type of emulsion, conductivity, and droplet size carefully characterized. To assess their resilience, the microemulsions were subjected to a stressful trial under the centrifugal force of 3000 RPM for 30 minutes. Based on the symphony of results, a phase diagram was meticulously constructed, orchestrating the corresponding volumes of these three components. Oil, surfactant, and water mixtures, ranging from different ratios that yielded stable emulsions at HLB 9.7, 11.7, and 13.1, produced transparent liquid masterpieces. The constructed phase diagram unveiled regions of diverse microemulsion and emulsion types, each with its unique narrative. Intriguingly, the droplet size of freshly prepared mixtures danced within a wider range (67 to 367 nm) before centrifugation stability testing. The major region of the microemulsion was found at HLB 11.7 with the lowest particle size of 67 nm. It was concluded that hazelnut oil could be formulated into a microemulsion at a specific HLB value of the surfactant, unlocking a myriad of possibilities.

Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations

AbstractThe aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil‐sunflower wax oleogel (SWO‐CC), and polyglycerol stearate oleogel (PGSO‐CC) were prepared with the same recipe. The main properties and compositions of the samples were quite similar. While CNT sample included only 37.97% of total unsaturated fatty acids, it was 74.19 and 63.08% in the SWO‐CC and PGSO‐CC, respectively. The melting peak temperatures were 32.1, 25.4, and 23.8°C for CNT, SWO‐CC and PGSO‐CC. The samples had 11.75%, 74.25%, and 74.25% shape retention index values at 60°C. Clearly compound chocolates melted at lower temperatures, but retained their shape at higher temperatures. After 15‐day temperature fluctuation storage, no fat bloom was developed. Rheological data showed that the PGSO‐CC sample was stiffer among all, and the compound chocolates melted slowly up to 40°C, but CNT melted sharply at 38°C. Further, the PGSO‐CC sample showed a lubricating behavior. Although CNT sample included 7 volatile aromatics, SWO‐CC and PGSO‐CC samples had 17 and 14 compounds, respectively. Trained panel described the samples with 13 attributes, and most profoundly the compound chocolates had lower shape, surface gloss, coffee, bitter, cooling, hardness scores, and higher coating scores. Consumer test revealed that compound chocolates had lower appearance scores, and equal aroma scores. The flavor score and acceptability were highest for the PGSO‐CC sample. Overall, this study proved that heat stable and sensorially acceptable compound chocolates could be prepared from the oleogels.

Utilization of RSM to optimize the performance and emissions of a single cylinder diesel engine using waste hazelnut biodiesel

One of the environmentally friendly, biodegradable, and renewable alternative fuels widely used around the world is biodiesel. Among vegetable oils, hazelnut oil has great importance in biodiesel production due to its high content of oleic acid. For this study, it is aimed to determine the optimum mixing ratio of biodiesel, produced from waste hazelnut oil (WHB). The tests were carried out on a diesel engine operated with WHB/diesel mixtures at different loads. By means of the design of experimental method (DOE), three different fuel ratios (WHB0, WHB15 and WHB30) were defined and tests have been performed. The results obtained from the tests were analyzed using the response surface method (RSM). Engine load and mixing ratio were determined as input factors while CO, NOx, smoke, indicated thermal efficiency (ITE), ignition delay (ID) and break specific fuel consumption (BSFC) were determined as output factors. In the mathematical model created, the R2 values were found to be 0.98, 0.95, 0.91, 0.98, 0.99 and 0.90 respectively. The high R2 values indicated a strong correlation between the optimization outputs and the real experiments. By using these performance and emission parameters, optimization was performed to identify the optimum blend ratio and load. Based on the results, the optimum inputs were determined as 8.46 Nm load and 4.86 % blend ratio. As a result, with the optimized fuel blend, BSFC (8.03 %), ID (3.57 %), and NO (2.87 %) increased while ITE (7.7 %), CO (18.37 %), and smoke (26.15 %) decreased comparing to WHB0. Despite the slight increase in consumption, the results showed that this blend could be used in an environmentally efficient manner, thanks to the reduction in pollutant emissions.

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.

Thermodynamic analysis of drying cycles utilizing a desiccant wheel thermoelectric modules and heat pipe for the drying of hazel nuts in the East Blacksea climatic conditions

The use of renewable energy sources to maintain appropriate thermal humidity and temperature conditions in food drying technologies, especially in humid climate zones, is a current area of research. In the Eastern Black Sea Region, the high relative and specific humidity of the atmospheric air lead to a low drying rate of the products. Therefore, in this study, to enhance the drying rate of the products, three models and their psychometric cycles were studied on decreasing the specific humidity of the drying air and increasing the moisture saturation degree of the drying air. The innovative hazelnut drying models proposed for the climatic conditions of the Eastern Black Sea region incorporate several components, including thermoelectric modules (TEM), photovoltaic thermal (PV/T) systems, desiccant wheels (DW), heat pipes (HP) and heat exchangers (HX). The thermodynamic analysis was conducted on the theoretical cycles belonging proposed models. Emphasis was given to the development of Model-C, taking into account the drying conditions specific to hazelnuts in the Eastern Black Sea region, among the cycles named Model-A, Model-B and Model-C. The energy efficiencies and SEMER values of Model-A, Model-B and Model-C were presented based on selected atmospheric conditions. Each model is valid under its characteristic operating conditions, and the energy efficiencies, SEMER values and the exergetic efficiencies for Model-A, Model-B and Model-C were determined as (4.66%-0.271 kg-H2O kWh−1–62%), (9.87%-0.1542 kg-H2O kWh−1–22%) and (9.13%-0.1381 kg-H2O kWh−1–10%), respectively. Also, presented models of hazelnut drying supported by renewable energy have achieved high sustainable index (SI) values. Consequently, these models ensure the sustainability of energy in the drying sector and facilitate the assessment of their environmental, economic and social impacts. The utilization of renewable energy in the models will lead to a reduction in CO2 emissions during the drying process. These results indicate that TEM systems are a viable option for food drying in the future.

Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini

The study investigated the descriptive attributes and sensory profiles of dairy starch creams (DSC), incorporating various concentrations (3%, 6%, 12%) and types of tahini, namely hazelnut (HT), almond (AT), and sunflower (ST). Quantitative descriptive analysis (QDA) was used to describe and quantify sensory descriptors, resulting in a consensual list of attributes. Principal components analysis (PCA) was then applied to characterize the tahini-starch creams. The results have shown that the incorporation of tahini into the dessert creams impacts the perception of sensory attributes. As the concentration of added tahini increased, the products' stability and consistency, as well as sensations of adhesion, homogeneity, and gelatinousness, decreased. The sweet taste sensation heightened with an increase in hazelnut tahini concentration in the desserts. Notably, the cream with 6% almond tahini, positioned in the middle of the PCA plot, demonstrates the most balanced attributes in terms of appearance, aroma, taste, flavor, aftertaste, and texture, with the highest level of homogeneity.

Formulation of double nanoemulsions based on pH-sensitive carboxymethyl cellulose /Starch copper doped carbon quantum dots for quercetin controlled release

Nanocomposite Hydrogels are versatile and adaptable in drug delivery, suitable for various administrations. They offer prolonged and regulated drug release which makes them valuable in targeting cancer treatments. This study used the water/oil/water approach to construct a drug nanocarrier. It encapsulated hazelnut oil, serving as a protective and organic membrane that enveloped the nanocarrier and regulated drug release. Quercetin (QC), a potent flavonoid with potential therapeutic applications, faces challenges due to its hydrophobic nature and poor solubility. This approach presents a novel approach to enhance QC's solubility and stability by integrating it with copper carbon quantum dots (Cu-CQDs) into a pH-sensitive carboxymethyl cellulose (CMC) and starch-based hydrogel nanocomposite. This system aims to improve QC delivery while minimizing adverse effects. The nanocomposite exhibited exceptional drug loading and encapsulation efficiencies of 47.00 % ± 0.45 and 86.25 % ± 0.75, respectively, ranking among the top-reported values for similar systems. Fourier-transform infrared spectroscopy (FTIR) was used to examine molecular interactions. X-ray diffraction (XRD) assessment demonstrated the presence of components beneficial for drug solubility enhancement at 2Θ = 17–24°, where QC's crystalline peaks are absent from the CMC/Starch/Cu-CQDs@QC XRD pattern. A particle size of 151.57 ± 37 nm is optimized for selectively targeting cancer cells, minimizing interaction with healthy cells, as revealed through DLS assessment. Morphological characteristics analyzed by FE-SEM support this observation as well. Zeta potential measurement (+38.8 mV) highlights nanocarrier stability. CMC/Starch/Cu-CQDs@QC displayed remarkable cytotoxicity against cancerous cells, reducing U87-MG cell viability to 48 % while maintaining high cell viability (92 %) for normal L929 cells. These results emphasize the promise of this nanocomposite as a QC drug delivery system by indicating improved anticancer efficacy with fewer adverse effects.

The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization.

Hazelnut is a shelled fruit that is stored by drying and used as a snack or in industry. Since the hazelnut drying process is energy-intensive, there is a need for drying methods that will reduce the energy cost without lengthening the drying time. In this study, the effects of periodic drying of hazelnuts' energy recovery, oil, and protein content, as well as mass losses, were studied. Fresh Tombul hazelnuts (Corylus avellana L.) with a diameter of Ø 15-16 mm were dried in a tunnel dryer over 16 different periods by adjusting the drying time inside and waiting time outside the oven until the moisture content reached 6%. Drying experiments were carried out at 45 °C and three different air velocities. The increase in air velocity resulted in a reduction in the periodic drying time between 10% and 36%. The optimum drying in terms of drying time and energy utilization was realized at 0.5 m/s air velocity, with a 1.5 h working time and 0.5 h waiting time. During this period, drying time increased by 19% and energy utilization was 69%. For periodic drying, the increase in oven working time causes a decrease in energy utilization, while the increase in waiting time causes an increase in energy utilization and drying time. Periodic drying had no negative effect on hazelnut oil and protein content. Periodic drying is a suitable option for saving energy during hazelnut drying.

Quality attributes of oil extracted from hazelnuts treated with gaseous ozone

In this study, the impact of ozonation on hazelnut oil quality was investigated. Hazelnuts were exposed to gaseous ozone at different concentrations (3.3 and 10 mg·L−1) and exposure times (30, 60, and 120 min). The fatty acid value and composition remained unchanged. β-sitosterol, campesterol, and ∆5-avenasterol contents were unaffected. With increasing ozone levels and exposure times, there was a slight rise in peroxide value and γ-tocopherol, and a decrease in α-tocopherol. The total phenolic content and antioxidant activity were lower in oil extracted from hazelnuts which had been ozonated for more than 60 min at both doses, compared to the control. Overall, the quality and composition of hazelnut oil remained stable with ozone treatments, depending on the treatment conditions.

Removal of acrylic acid from aqueous solution utilizing tri-n-octyl amine or tributyl-phosphate in edible oils through reactive extraction

The separation of acrylic acid from its aqueous solutions with edible oils by reactive extraction method was investigated. Walnut oil, hazelnut oil, sesame oil, and safflower oil were used to prepare a relatively environmentally friendly and low-toxic organic phase. Tributyl phosphate (TBP) and tri-n-octyl amine (TOA) were chosen as extractants. In addition, a modifier (octanol, decanol, octyl acetate, methyl isobutyl ketone, 2-octanone, dimethyl phthalate) was added to the organic phase, and its effect on the extraction was investigated. The temperature effect (25, 45, and 65 °C), one of the parameters affecting the extraction process, was investigated. The results were presented as distribution coefficient (D), extraction efficiency (E%), and loading factor (Z). In the physical extraction experiments performed with edible oils, the extraction efficiency ranged between 14 and 21%, while it reached around 70% with TBP and above 90% with TOA in the reactive extraction. It was observed that the highest efficiency among the oils was obtained with safflower oil (71.88% for TBP and 92.68 % for TOA) for both extractants used. Moreover, using octanol as a modifier in the organic phase had a positive effect on the removal of acrylic acid from aqueous media by reactive extraction.