Hakan Başdoğan

Bu çalışmada, arı poleninin noodle formülasyonlarında fonksiyonel bir bileşen olarak kullanılabilirliği ve farklı kurutma yöntemlerinin ürün kalitesi üzerindeki etkileri araştırılmıştır. Temel formülasyonda buğday unu kullanılan noodle hamuruna kuru madde üzerinden %0 (kontrol), %5, %10, %15 ve %20 düzeylerinde arı poleni ilave edilmiş; elde edilen noodle kekleri fırında kurutma ve derin yağda kızartma yöntemleriyle proses edilmiştir. Ürünlerde nem, protein, yağ ve toplam diyet lifi tayini ile yaklaşık bileşim belirlenmiş; toplam fenolik madde içeriği (TPC) ve antioksidan kapasite (DPPH) ölçümleriyle arı poleni ilavesinin fonksiyonel özelliklere etkisi değerlendirilmiştir. Ayrıca renk (L*, a*, b*), tekstür profil analizi (sertlik, esneklik, çiğnenebilirlik), pişme özellikleri (pişme süresi, pişme kaybı, su alma oranı) ve kızartılmış örneklerde yağ oksidasyonu (peroksit sayısı, TBARS) incelenmiştir. Duyusal değerlendirme, 9 puanlı hedonik skala kullanılarak renk, koku, tat, tekstür ve genel beğeni parametreleri üzerinden gerçekleştirilmiştir. Arı poleni ilavesi, noodle ürünlerinin protein, diyet lifi, toplam fenolik madde içeriği ve antioksidan kapasitesini anlamlı düzeyde artırmış; ancak %20 ikame düzeyinde renk koyulaşması, artan sertlik ve hafif bitkisel tat algısı nedeniyle duyusal kabulde kısmi azalma gözlenmiştir. Fırında kurutulmuş noodle’lar kızartılmış örneklere kıyasla daha düşük yağ içeriği ve daha yüksek fenolik bileşik düzeyleri sergilerken, kızartılmış ürünler gevreklik ve aroma bakımından daha yüksek duyusal beğeni almıştır. Genel olarak, %10–15 arı poleni ikame seviyesi, kimyasal ve fonksiyonel zenginleşme ile duyusal kabul arasında dengeli bir kombinasyon sunmuştur. Bu bulgular, arı poleninin fonksiyonel bileşen olarak noodle sistemlerine teknolojik açıdan entegre edilebilir olduğunu ve ürün kalitesini çok boyutlu olarak iyileştirme potansiyeli taşıdığını ortaya koymaktadır. Ayrıca kurutma yönteminin seçimi, hedeflenen besinsel değer, raf stabilitesi ve tüketici beklentilerine bağlı olarak stratejik bir optimizasyon parametresi olarak değerlendirilmelidir. Gelecekte yapılacak çalışmalarda, arı poleninin biyoyararlanımı, raf ömrü stabilitesi, depolama süresince oksidatif değişimleri ve farklı tüketici segmentlerindeki kabul düzeyleri detaylı olarak incelenmelidir.

Atmospheric cold plasma is an emerging non-thermal technology that can induce physicochemical changes at the plasma-liquid interface; however, its influence on dissolved mineral fractions and gastrointestinally accessible minerals in carbonated mineral water remains poorly defined. This study investigated the effect of atmospheric-pressure plasma jet treatment on the dissolved elemental composition and in-vitro mineral bioaccessibility of a composite carbonated mineral water sample prepared by pooling equal volumes of commercially available brands in Türkiye. Plasma treatment was performed using dry air at 512-515 Hz and 3 bar inlet pressure for 60, 90, and 180 s. Element concentrations were determined by ICP-OES in the operationally defined dissolved fraction after 0.45 μm filtration. In-vitro mineral bioaccessibility was evaluated using a static gastrointestinal digestion model followed by centrifugation, filtration, and ICP-OES analysis. Plasma exposure significantly affected the dissolved mineral profile (P<0.05). Calcium and strontium decreased with increasing treatment time, whereas potassium and magnesium showed moderate but significant increases. Sodium increased after the shortest treatment but did not exhibit a consistent time-dependent pattern. In the digestion model, calcium bioaccessibility remained relatively stable (61.59-64.85%), while potassium (70.88-78.58%) and magnesium (77.95-83.57%) showed higher bioaccessible fractions after plasma treatment. Overall, the results showed that atmospheric cold plasma treatment reduced the dissolved Ca and Sr concentrations, increased the dissolved K and Mg concentrations, and enhanced the in vitro bioaccessible fractions of K and Mg in the carbonated mineral water sample.

Over the past two decades, escalating climate crises, geopolitical conflicts, and pandemics have intensified the frequency and severity of disasters, exposing severe vulnerabilities in global food systems. In this pressing context, disaster nutrition emerges as a vital domain of intervention. However, existing academic literature and field practices often address this topic through fragmented, single-axis perspectives. Nutritional physiology, food technology, humanitarian logistics, and policy–ethics frameworks tend to progress in parallel yet disconnected tracks, which results in a lack of holistic models that adequately reflect field realities. The urgency of this issue is underscored by the latest global data. In 2023 alone, disasters resulted in over 86,000 deaths, a significant increase from the preceding two-decade annual average. Furthermore, the 2025 Global Report on Food Crises reveals that 295.3 million people faced high levels of acute food insecurity in 2024, marking the sixth consecutive year this number has risen. This escalating crisis highlights the inadequacy of fragmented approaches and necessitates the development of an integrated framework for disaster nutrition. To address this fragmentation, this study redefines disaster nutrition as a multi-layered, integrated food system challenge. Based on a comprehensive literature analysis, it proposes an “Integrated Disaster Food System Model” that brings these different dimensions together within a common framework. The model is built on four main components: (i) nutritional requirements and vulnerable groups (such as infants, older adults, pregnant individuals, and populations with chronic diseases requiring special diets); (ii) product design, technology, and packaging (balancing shelf life, nutritional value, cultural acceptability, and sensory attributes, including innovative components such as microalgae and fermented foods); (iii) logistics, storage, and distribution systems (centralized storage versus localized micro-warehouses, as well as the use of drones and digital traceability technologies); and (iv) policy, regulation, ethics, and sustainability (the applicability of the Sphere Standards, fair distribution, food waste, and environmental impact). By emphasizing the bidirectional and dynamic interactions among these components, the model demonstrates how decisions in one domain affect others (for example, how more durable packaging can increase both logistics costs and carbon footprint). The study highlights the risks and cultural mismatches associated with a “one-size-fits-all high-energy food” approach for vulnerable groups and argues for the necessity of localized, context-specific, and sustainable solutions. In conclusion, the article posits that the future of disaster food systems can only be shaped through a holistic approach in which interdisciplinary collaboration, technological innovation, and ethical–environmental principles are integrated into the core of policy-making.

This conceptual review explores how Industry 4.0 and Artificial Intelligence (AI) technologies can be integrated into instant noodle production to enhance efficiency, sustainability, and quality control. Although, in recent years, instant noodle sector has grown into a major global market, conventional production systems remain highly dependent on manual labor, energy-intensive operations, and rigid process control, which makes it difficult to ensure consistent quality and low environmental impact. Methodologically, the present study adopts a conceptual review and framework-development design based on a structured literature review and theme-oriented synthesis of recent Industry 4.0 and AI applications in food manufacturing. Building on this synthesis, we propose a four-layer conceptual framework that combines sensing and data acquisition, AI and analytics, automation and robotics, and cyber–physical integration to support AI-powered, potentially unmanned instant noodle production lines. The results illustrate how technologies such as the Internet of Things (IoT), smart sensors, machine vision, robotics and Big Data analytics can be orchestrated along the noodle process (mixing, steaming, frying or drying and packaging) to improve operational performance and enable “dark factory” concepts. In parallel, we discuss key challenges for small and medium-sized enterprises (SMEs), including high initial investment costs, data security concerns and limited digital competence. The study concludes with an outline of a future research agenda that prioritizes cost-effective modular and cloud-based solutions for SMEs, training and local support mechanisms to facilitate technology adoption, and AI-driven Big Data analytics to predict consumer preferences and demand trends. In conclusion, the study provides a sector-specific conceptual roadmap for the digital transformation of instant noodle production within the broader context of Industry 4.0 and AI-driven food manufacturing.

This review examines the impact of disasters on food security and nutritional needs, with a focus on vulnerable populations. It highlights the nutritional challenges encountered by vulnerable groups, such as lactating women, infants, and the elderly. Disasters trigger acute stress responses that disrupt metabolic rates, inflammation, and tissue repair, creating a mismatch between emergency food supplies and physiological needs. Research highlights both immediate food insecurity and long-term health risks, such as increased obesity rates among evacuees. Older adults require sufficient protein intake to prevent muscle loss, yet evacuation shelter meals often lack essential nutrients. Dietary modifications, such as soft foods, can help address these needs, while emergency diets must also provide adequate vitamins and minerals to mitigate stress, immune dysfunction, and prolonged inactivity. Intervention programs, such as targeted food assistance, have positively impacted food security and nutritional outcomes. Sustainable approaches—like resilience frameworks and local food production initiatives—enhance long-term food security, particularly in resource-limited settings. Additionally, broader perspectives on food sovereignty and health equity emphasize the importance of addressing systemic inequities in food access. Strengthening local control over food resources and governance can improve resilience and food security during disaster recovery. The relationship between displacement, housing instability, and food insecurity further underscores the necessity of coordinated, multi-sectoral interventions. A comprehensive strategy should integrate both short-term emergency food provisions and long-term nutritional planning. This approach must incorporate quantitative data (e.g., household surveys, statistical models) and qualitative insights on community resilience to develop targeted, effective interventions. By adopting an integrated recovery framework, food security efforts can better meet the needs of vulnerable populations, fostering sustainable, long-term resilience in disaster-prone areas.

Bu çalışmanın amacı, noodle üretim teknolojisinin gıda güvenliği ve helal uygunluk açısından kapsamlı bir değerlendirmesini sunmaktır. Dünya genelinde popülaritesi artan noodle ürünlerinin, sağlık açısından güvenirliği ve helal standartlara uygunluğu giderek önem kazanmaktadır. Noodle üretim süreci, hammaddelerin seçimi, hamur hazırlama, şekillendirme, pişirme, kurutma, paketleme ve depolama gibi aşamalardan oluşmaktadır. Yukarıda sıralanan her aşama, potansiyel tehlikeler ve kritik kontrol noktaları (CCP’ler) doğrultusunda hijyen önlemleri ve gıda güvenliği sistemleri (ISO 22000, HACCP ve BRC) ile desteklenmiştir. Bu çalışma kapsamında, noodle üretim sürecindeki her aşama detaylı olarak ele alınarak potansiyel riskler ve alınması gereken önlemler tartışılmıştır. Ayrıca çalışmada, gıda güvenliği ve helal standartlarına uygunluk açısından mevcut uygulama ve araştırmalar analiz edilerek noodle üretiminde güvenlik ve helal uygunluğu sağlamaya yönelik öneriler sunulmaktadır. Gıda güvenliği ve helal uygunluk, yalnızca yasal bir zorunluluk değil, tüketici güvenini kazanmak ve pazarda rekabet avantajı elde etmek açısından da büyük önem taşımaktadır. Helal uygunluk ise yalnızca malzeme seçiminde değil, üretimin tüm aşamalarında titizlikle sağlanması gereken bir gerekliliktir. Helal bileşenlerin temin edilmesi, çapraz bulaşmanın önlenmesi ve üründe saflığın korunması, helal sertifikasyonu açısından kritik unsurlardır. Bu makale, ulusal ve uluslararası gıda güvenliği ve helal standartlarının noodle üretim süreçlerine etkisini düzenleyici bir çerçevede ele almakta ve tüketici güvenliği ile helal ürün taleplerinin karşılanması açı-sından bu standartların önemini de vurgulamaktadır.