Neşe Yılmaz Tuncel

This study introduces a multi-criteria framework that integrates full consistency method (FUCOM) for consistent expert weighting and alternative ranking technique based on adaptive standardized intervals (ARTASI) for adaptive standardization and ranking to evaluate the sustainability of plant-based milk analogues (PBMAs). Five of the most commercially available PBMAs in the Turkish market were analyzed. The assessment incorporated environmental factors such as carbon and water footprints and land use, nutritional attributes including protein, calcium, vitamin B12, and energy content, as well as health and safety considerations such as allergen and genetically modified organism presence, antinutrients, and bioactive compounds with health-promoting properties. A panel of three food experts defined 11 sub-criteria grouped into three clusters: nutritional attributes, environmental sustainability, and health, safety. FUCOM results indicated that environmental sustainability was the most influential main criterion, with protein, carbon footprint, and water footprint receiving the highest weights at the sub-criteria level. Using ARTASI, the overall sustainability ranking across all factors was coconut > soy > oat > almond > rice. Sensitivity and cross-method analyses confirmed the robustness of the results, with no rank reversals. These findings provide a comprehensive framework for evaluating PBMAs and demonstrate the utility of combining FUCOM and ARTASI for multi-criteria sustainability assessments, offering a robust approach to guide both producers and consumers toward more sustainable choices.

Sainfoin ( Onobrychis viciifolia L.) seeds exhibit a high nutrient density, containing approximately 42% protein, 9% fat, and 45% dietary fiber. This study investigated the potential of sainfoin seeds as a food source by subjecting them to conventional processing methods, including hot air and blanching, as well as infrared treatment, which is known for its energy efficiency. The impact of processing on amino acid, tocopherol, and fatty acid profiles, as well as hydroxymethylfurfural (HMF) content, was assessed. Additionally, sensory attributes were evaluated using descriptive sensory analysis. Cellular toxicity and macrophage‐mediated immunoreactivity, together with the effects of thermal processing, were assessed using in vitro models relevant to human physiology. The seeds contained significant levels of γ ‐tocopherol and exhibited amino acid profiles—particularly arginine and isoleucine—comparable to those of plant foods such as soy and nuts, with approximately 88% of their fatty acids being unsaturated. Hot‐air treatment resulted in the formation of HMF, which was not detected in the other treatment groups and was also associated with more pronounced changes in sensory characteristics compared with the other processing methods. Either raw or processed seeds exhibited no cytotoxicity or marked macrophage‐mediated inflammatory response under the tested in vitro conditions, supporting their preliminary potential for incorporation into food products.

Background and Objectives: Sainfoin is a drought‐resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.Findings: Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45‐h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.Conclusions: Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.Significance and Novelty: Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.

The objective of this study was to investigate the impact of 24‐ and 48‐h germination on antinutrient levels (phytic acid, trypsin inhibitors, saponins, and tannins), in vitro starch and protein digestibility, and the content and bioaccessibility of phenolic compounds and antioxidants in chickpeas, peas, mung beans, and lentils. Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied. In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27‐fold increase. Tannins decreased in lentils (2.6‐fold) and mung beans (5.8‐fold), increased in peas (1.6‐fold), and remained unchanged in chickpeas following germination. In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed. Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas. Mung beans exhibited the highest total phenolic content and antioxidant capacity, followed by lentils. Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes. Additionally, germination led to a decline in the bioaccessibility of phenolics. However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses.

The objectives of this study were to evaluate the effects of specific pre-treatments—including dry milling (control), soaking-wet milling, blanching, blanching-alkaline soaking-dehulling, vacuum treatment, and germination—on the sensory and aroma characteristics of beverages (termed as milk analogues or milk substitutes) derived from chickpea, faba bean, and cowpea as primary ingredients. In line with these objectives, solid phase micro extraction–gas chromatography–mass spectrometry (SPME–GC–MS), gas chromatography-olfactometry (GCO), and descriptive sensory evaluation were conducted, coupled with principal component analysis. Hexanal, 2-pentylfuran, 1-hexanol, and 2-heptanone were the most abundant volatiles in pulse-based milk analogues regardless of the pulse type. Among them, hexanal was found in the highest amount in all types of milk analogues. Most of the pre-treatments, including blanching, which was applied to inactivate the lipoxygenase enzymes, resulted in a significant increase in hexanal content (p < 0.05). However, blanching-alkaline soaking-dehulling was the most effective treatment in reducing the off-notes. Germination of 48 h or longer contributed to the development of formation of undesirable flavours.

In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant‐based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant‐based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti‐nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further in vivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds.

Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) dry milling, (ii) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow’s milk, while a*, b*, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.

This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determine the processing conditions for pulse-based milk analog production at laboratory-scale and to investigate the effects of some pre-treatments such as dry milling (control), soaking and wet milling, blanching, blanching and dehulling, vacuum, and germination on lipoxygenase (LOX) activity of the raw material and some physicochemical and sensory properties of the final products. Dry milling provided the lowest LOX activity and the highest yield while soaking and wet milling resulted in a substantial increase in LOX activity, lower product yield, and a final product with lower whiteness value, regardless of the pulse type. Germination caused a significant decrease in LOX activity in all pulse types, while milk analogs produced from germinated pulses received the lowest acceptability scores from consumers.

Bitki esaslı süt benzeri içecekler uluslararası gıda pazarında son yıllarda en hızlı yükselen ürün gruplarından biridir. Bitki esaslı süt benzeri içecekler görünüş ve kıvam bakımlarından inek sütüne benzeyen ve bitkisel bir kaynağın sulu ekstreleri olan formüle edilmiş içeceklerdir. Bu içeceklerin özellikleri, hammaddelerine ve özellikle de formülasyonlarına göre önemli ölçüde değişkenlik göstermektedir. Bununla birlikte bitki esaslı süt benzeri içeceklerin genel olarak inek sütü gibi hayvansal süt kaynaklarından önemli farklılıkları bulunmaktadır. Bu çalışmada ticari olarak mevcut olan ve görece daha yaygın olarak tüketilen bitki esaslı süt benzeri içeceklerin besinsel içerikleri, üretim aşamaları ve sağlık üzerine etkileri gibi çeşitli özellikleri derlenmiştir.