Eda Nur Ayar Sumer

@itu.edu.tr

Food Engineering Department/Faculty of Chemical-Metallurgical Engineering
Istanbul Technical University

Eda Nur Ayar Sumer


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https://researchid.co/edasumer

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Biochemistry, Bioengineering
6

Scopus Publications

Scopus Publications

  • LC-MS analysis of anthocyanins
    Kadriye Nur Kasapoglu, Eda Nur Ayar-Sumer, Gamze Hanbeyoglu-Akturk, Evren Demircan, Beraat Ozcelik
    Handbook of Analysis and Extraction Methods of Anthocyanins, 2025
    Liquid chromatography-mass spectrometry (LC-MS) approaches enable reliable identification and quantification of anthocyanins by examining their molecular weight and structure. Often linked to sugar moieties, a wealth of diversity in anthocyanins need more investigation due to their unique coloring and health promoting effects. Nonetheless, these compounds can easily undergo molecular transformations depending on environmental factors. Hence, suitable extraction and pretreatment/purification procedures should be applied against the complexity of anthocyanin research. Several sources of anthocyanins in nature are focused in the current chapter; comprising fruits, vegetables, legumes, grains, edible flowers, and seaweeds. Analysis of anthocyanin metabolites in various processed food matrices is also discussed. MS-based technologies are key tools to study anthocyanins for a number of reasons including determination of species; monitoring biosynthesis or pigmentation (ripeness); pharmacological effects or bioavailability; and quality control or shelf-life prediction of commercial products.
  • Chemical composition and nutrient profiles of nine red macroalgae species
    Aysun Yücetepe, Celale Kırkın, Zehra Mertdinç, Eda Nur Ayar, Caner Soylukan, Emrah Dikici, Beraat Özçelik, Emine Şükran Okudan
    Food Production Processing and Nutrition, 2024
    Nine red macroalgae (Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia torture, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillaries) were collected from coastal waters of Türkiye, and their proximate, fatty acid, soluble carbohydrate, and mineral profiles were investigated in the present study. According to the results, the crude protein content of the samples was between 4% and 23.8%, and four of the samples (G. turuturu, L. obtusa, L. pyramidalis, and P. capillacea) contained more than 10% protein. The crude lipid content of all the samples was below 1.6%, and the total carbohydrate content was between 38.3% and 76.9%. The macroalgae samples were generally richer in saturated fatty acids, palmitic acid being the most abundant, whereas G. gracilis had the highest content of unsaturated fatty acids (55.8%). All samples exhibited high contents of myo-inositol or glucose. Also, the samples generally had a good composition of minerals. Still, the heavy metal (i.e., Pb and Cd) content of Gracilaria gracilis was higher (59.6 µg/kg, P < 0.05) than those of the other algae samples. This study provides valuable insight into the chemical composition and fatty acid, mineral, and soluble carbohydrate profiles of Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia turuturu, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillacea from Türkiye. Graphical Abstract
  • Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms
    Eda Nur Ayar-Sümer, Yannick Verheust, Beraat Özçelik, Katleen Raes
    Foods, 2024
    Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in Lentinula edodes and Lactarius deliciosus, which were successively fermented with Lactiplantibacillus plantarum LMG 17673 for 72 h. We examined the total phenolic content (TPC), phenolic profile, and antioxidant activity of both FPs and BPs. Our results showed that the TPC of BPs was higher than that of FPs in both mushrooms, with strong antioxidant capabilities. Fermentation significantly increased the TPC of FPs in both mushrooms, particularly after 24 h of fermentation. The TPC of BPs in mushrooms decreased during fermentation, indicating their release from the matrix. Additionally, we identified 30 bioactive compounds using UPLC-Q-TOF-MS/MS. Our study demonstrates for the first time that lactic acid bacteria fermentation of mushrooms with high phenolic content leads to the liberation of bound phenolics, enhancing their bioactivity and bioaccessibility.
  • Optimizing encapsulation of black carrot extract using complex coacervation technique: Maximizing the bioaccessibility and release kinetics in different food matrixes
    Eda Nur Ayar-Sumer, Claude Nyambe, Mahmood A. Hashim, Gokce Altin-Yavuzarslan, Tamer M. El-Messery, Beraat Ozçelik
    Lwt, 2024
    The encapsulation of bioactive compounds at the micro-scale presents an advanced approach for the food and nutraceutical industries. However, the challenge lies in determining optimal encapsulation parameters for each specific bioactive compound and encapsulation method. In addressing this, our study demonstrates the application of statistical programs to streamline the optimization of wet-lab experimental designs. Focusing on the encapsulation technique of complex coacervates for black carrot phenolic extract (BCPE), the response surface methodology was employed to optimize encapsulation parameters in terms of coating material, the core-to-coating material ratio, and the pH of the encapsulation environment. The optimum conditions predicted by RSM to produce BCPE-loaded complex coacervates were found to be a pH of 3.02, a core-to-coating ratio of 10g/100g, and a coating material composition of 59.10g/100 mL maltodextrin, and 0.90g/100 mL whey protein isolate. According to the RSM pattern with 84% desirability, encapsulation efficiency was found 86.08%. In addition, the effect of different food matrixes was examined on the in vitro bioaccessibility of spray-dried BCPE loaded complex coacervated powder (BCPE-CCp). To explore the impact of protein and carbohydrate richness, along with food temperature on capsule stability, the BCPE-CCp was incorporated into skim milk, apple juice, and chocolate beverages (1g/100 mL). Notably, heat treatment had no significant effect on the in vitro bioaccessibility of BCPE-CCp in terms of total phenolic compound and antioxidant activity (p < 0.05), indicating its suitability for hot formulations. Furthermore, the release of BCPE in a protein-rich environment was observed to be higher than in a carbohydrate-rich food matrix under both gastric and intestinal conditions. These findings provide valuable insights into the stability and release dynamics of BCPE-CCp in different food settings, supporting its adaptability for diverse formulations, including those involving elevated temperatures.
  • Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity
    Eda Şensu, Eda Nur Ayar, Emine Şükran Okudan, Beraat Özçelik, Aysun Yücetepe
    ACS Omega, 2023
    Macroalgal proteins were extracted from Ulva rigida (URPE) (green), Padina pavonica (PPPE) (brown), and Laurencia obtusa (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.74%) was detected in the extraction of L. obtusa, followed by U. rigida and P. pavonica. PPPE showed the highest ACE-I inhibitory activity before in vitro digestion. In contrast to PPPE, LOPE (20.90 ± 0.00%) and URPE (20.20 ± 0.00%) showed higher ACE-I inhibitory activity after in vitro digestion. The highest total phenolic content (TPC) (77.86 ± 1.00 mg GAE/g) was determined in LOPE. On the other hand, the highest AOACUPRAC (74.69 ± 1.78 mg TE/g) and AOAABTS (251.29 ± 5.0 mg TE/g) were detected in PPPE. After in vitro digestion, LOPE had the highest TPC (22.11 ± 2.18 mg GAE/g), AOACUPRAC (8.41 ± 0.06 mg TE/g), and AOAABTS (88.32 ± 0.65 mg TE/g) (p < 0.05). In vitro protein digestibility of three macroalgal protein extracts ranged from 84.35 ± 2.01% to 94.09 ± 0.00% (p < 0.05). Three macroalgae showed high oil holding capacity (OHC), especially PPPE (410.13 ± 16.37%) (p < 0.05), but they showed minimum foaming and emulsifying properties. The quality of the extracted macroalgal proteins was assessed using FTIR, SDS-PAGE, and DSC analyses. According to our findings, the method applied for macroalgal protein extraction could have a potential the promise of ultrasonication application as an environmentally friendly technology for food industry. Moreover, URPE, PPPE, and LOPE from sustainable sources may be attractive in terms of nourishment for people because of their digestibility, antioxidant properties, and ACE-I inhibitory activities.
  • A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes
    Merve Yavuz-Düzgün, Eda Nur Ayar, Eda Şensu, Cansu Topkaya, Beraat Özçelik
    Journal of Food Science and Technology, 2023