Agricultural and Food Technologies
type: channel
description: The Journal of I-CRAFT Agricultural and Food Technologies [ISSN: 3062-3235] is an online, open-access, peer-reviewed publication that facilitates research in agriculture and food technology. A diverse array of approaches has been utilized from ancient times to contemporary robots and AI technologies in various stages of processing within the food and agriculture sectors.
publisher: I-CRAFT 2019
language: en
publication name: Agricultural and Food Technologies
issn: 3062-3235
copyright: This journal is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). This license permits anyone to copy, redistribute, remix, transmit and adapt the work provided the original work and source is appropriately cited.
items: The Effect of Egg Storage Positioning on Hatching, Growth Performance, Carcass, and Welfare Traits in Broiler Chickens
items: The Effect of Hatching Egg Disinfection on Egg Weight, Hatching Traits, and Chick Quality in Pekin Ducks
items: Investigation of the Relationships Between Body Weight, Body Measurements and Testicular Measurements in Saanen Kids
items: Utilization Of Rumen Boluses in Nutritional and Health Management of Ruminants
items: Table, Dried and Wine Grape Production and Potential in Southeastern Anatolia
items: Sustainability Assessment of Natural Fibers Used in the Textile Industry: A Literature Review
items: Risks of Biogenic Amines Accumulations From Probiotics
items: Protoplast Fusion as a Breeding Tool for Berries: A Review of Prospects and Current Limitations
items: Ochratoxin a in Maize: Origin, Occurrence, and Health Implications, Albania Case
items: Nutritional Benefits and Health Risks of Seafood Consumption
items: Kefir As a Living Food: Fermentation, Function, and Health
items: Frost and Drought Events in Çukurova’s Agricultural Production: Impacts and Strategic Recommendations for Future Resilience
items: Effects of Some Natural Organic Additives in Vitro Plant Propagation
items: Determination of Fatty Acid Composition and Olive Oil Quality Parameters of the Gemlik Olive Variety Grown in Adiyaman
items: Determination of Biochemical and Volatile Properties of Papaya (Carica Papaya L.) Seeds
items: Determination of Aroma Compounds in Frozen and Fresh of Arnavutköy Strawberry Samples Using Two Different Spme Methods
items: Degradation of Major Classes Of Recalcitrant Chemicals Hindering The Reuse of Wastewater (A Review)
items: Characterization of Biochemical and Aromatic Compounds in ‘Tainung’ Papaya (Carica Papaya L.) Cultivar Grown in Türkiye

The Effect of Egg Storage Positioning on Hatching, Growth Performance, Carcass, and Welfare Traits in Broiler Chickens
type: item
description: This study investigated the effect of egg storage positioning on hatching, growth, carcass, and welfare traits in broiler chickens. A total 90 eggs of broiler breeders at 33 wk were used. The experimental groups consisted of eggs stored with either the broad end-up (BEU) or the narrow end-up (NEU) for 7 d. Each group consisted of with 45 eggs. The average temperature and humidity of the storage room was 20 o C and 70%, respectively. The average egg weight before storage was 59.49±0.43 (g) and 61.00±0.43 (g) for BEU and NEU, respectively. However, the mean values for the egg weight after storage was 59.10±0.42 (g) for BEU and 60.53±0.42 (g) for NEU. The hatchability of fertile eggs was 97.56 % for NEU and 97.67 % for BEU. While the hatchability of set eggs was 93.33% for BEU and 88.89% for NEU. The FI, FCR, BW, BWG, TI and NOI did not significantly vary between the groups (P>0.05). While the CCY was significantly higher in BEU, the SP-W was significantly higher in NEU (P<0.05). The BR nearly reached a significant level, higher in BEU than in NEU (P=0.057). The temperature of the footpad nearly reached a significant level, higher in BEU compared to NEU (P=0.058). Storing eggs with the NEU may have the potential to reduce stress and fear in broiler chickens.
subject: Articles
  topic: section
subject: Broiler
  topic: keywords
subject: Storage
  topic: keywords
subject: Growth
  topic: keywords
subject: Carcass
  topic: keywords
subject: Welfare
  topic: keywords
creator: Kadriye KURŞUN
creator: Nasir ABDALLAH
creator: Mikail BAYLAN
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 264
ending page: 273
doi: 10.65888/icraft.3.1.22

The Effect of Hatching Egg Disinfection on Egg Weight, Hatching Traits, and Chick Quality in Pekin Ducks
type: item
description: This study investigated the effect of egg disinfection before incubation on egg weight, hatching traits, and chick quality in pekin ducks. The egg weight loss (Ew-L) between embryonic day (ED) 0-25 was 9.31±0.42% and 8.70±0.24% in groups A and B, respectively (P=0.333). The hatchability of fertile eggs (HFE) was 51.65±5.22% in Group A and 55.77±5.22% in Group B (P=0.633), while the embryonic mortality (EM) was 51.29±6.71% and 44.23±6.71% in Groups A and B, respectively (P=0.535). The chick weight at hatch (CWH) was 47.69±0.90 g in Group A and 47.99±1.07 g in Group B (P=0.833), while the chick yield (CY) was 63.26±1.35% in Group A and 64.65±0.78% in Group B (P=0.467). The chick length was significantly higher in Group B than in Group A (P=0.050). The current study suggests that the disinfection of soiled hatching eggs of ducks could improve hatchability, chick length, chick weight, and chick yield at hatch and reduce embryonic mortality without any negative effect on egg weight loss.
subject: Articles
  topic: section
subject: Ducks
  topic: keywords
subject: Disinfection
  topic: keywords
subject: Eggs
  topic: keywords
subject: Egg Weight Loss
  topic: keywords
subject: Hatchability
  topic: keywords
subject: Incubation
  topic: keywords
creator: Nasir ABDALLAH
creator: Kadriye KURŞUN
creator: Mikail BAYLAN
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 258
ending page: 263
doi: 10.65888/icraft.3.1.21

Investigation of the Relationships Between Body Weight, Body Measurements and Testicular Measurements in Saanen Kids
type: item
description: This study was conducted to investigate the relationships between body weight, body measurements and testicular measurements in Saanen kids. For this purpose, 45 male Saanen kids obtained from goats with synchronized births were used. Body weight (BW), body measurements such as withers height (WH), rump height (RH), body length (BL), chest depth (CD), chest girth (CG) and testicular measurements such as testicular diameter (TD), testicular length (TL), scrotal circumference (SC), scrotal length (SL), scrotal volume (SV), testicular volume (TV) were measured in the kids in the first 3 months after birth. The overall mean values of WH, RH, BL, CD, CG, TD, TL, SC, SL, SV, TV and BW of the Saanen kids were 48.19±0.44 cm, 47.58±0.54 cm, 45.02±0.45 cm, 17.69±0.23 cm, 47.30±0.54 cm, 2.01±0.05 cm, 3.95±0.09 cm, 9.70±0.27 cm, 56.25±1.37 cm, 43.33±2.38 cm3, 17.34±1.41 cm3 and 11.46±0.25 kg, respectively. The mean values for body weight, body measurements and testicular measurements differed significantly between all months (p < 0.01). The correlation coefficient between SC and TV was highest (p < 0.01) except for month 1. In the first month, the correlation coefficient between WH and RH was the highest, the correlation coefficient between SC and TV was the second highest (p < 0.01).
subject: Articles
  topic: section
subject: Body measurement
  topic: keywords
subject: Testicular measurement
  topic: keywords
subject: Saanen
  topic: keywords
subject: Correlation
  topic: keywords
creator: Melis ÇELİK GÜNEY
creator: Murat DURMUŞ
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 231
ending page: 243
doi: 10.65888/icraft.3.1.20

Utilization Of Rumen Boluses in Nutritional and Health Management of Ruminants
type: item
description: This review discusses the mechanisms of action, areas of application and effects on performance of rumen boluses used in different physiological periods of ruminants. Maximum productivity in farm animals, the protection of animal health and welfare and the sustainability of production are closely related to their adequate and balanced feeding in the different physiological periods as well as effective disease management. In recent years, the use of rumen boluses has become a practical method of supporting animal nutrition to achieve these goals. Rumen boluses are structures that are placed in the rumen and have a long-term release. They allow the controlled administration of mineral and vitamin supplements as well as pharmacological agents. Thanks to their sustained-release structures, they provide the necessary nutrients and medicines that animals need in a controlled manner during various physiological periods such as the transition period, pregnancy and lactation. Thus, they provide positive contribution to economic production by preventing metabolic diseases, improving reproductive performance, promoting immunity and the growth and development performance of the offspring. As a result, in light of the finding from the literature, it is suggested that rumen boluses can be used for both nutritional support and therapeutic purposes and can be evaluated as part of a total herd management strategy.
subject: Articles
  topic: section
subject: Sheep
  topic: keywords
subject: Goat
  topic: keywords
subject: Rumen bolus
  topic: keywords
subject: Prepartum
  topic: keywords
subject: Postpartum
  topic: keywords
creator: Murat DURMUŞ
creator: Selahattin ERKEK
rights: Copyright (c) 2025 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 212
ending page: 230
doi: 10.65888/icraft.3.1.19

Table, Dried and Wine Grape Production and Potential in Southeastern Anatolia
type: item
description: In this study, structural changes in grape production in the Southeastern Anatolia Region and throughout Türkiye were analyzed based on data from 2004, 2014, and 2024. All grape varieties commercially cultivated in Southeastern Anatolia were considered in the study. A significant decline in vineyard areas has been observed across the Southeastern Anatolia Region between 2004 and 2024. For example, vineyards for seedless raisins decreased from 6,250 decares in 2004 to 150 decares in 2024, while production decreased from 4,750 tons to 90 tons. Similarly, table grape vineyards decreased from 12,830 decares to 4,300 decares, and production volume peaked at 7,644 tons in 2014 before declining to 4,850 tons in 2024. Despite the decline in vineyard areas in the region, there have been significant increases in productivity. The yield per decare for wine grapes rose from 184 kg in 2004 to 560 kg in 2024, more than tripling. Similarly, productivity for dried seedless grapes increased from 345 kg/da to 569 kg/da. When evaluated at the provincial level, there has been a notable increase in wine grape production in Adıyaman. The production area, which was 100 decares in 2014, increased to 1,500 decares in 2024, while the production volume increased from 75 tons to 750 tons. In Gaziantep, the area dedicated to dried seedless grapes has undergone a substantial decline, from 121,830 decares to 48,081 decares. However, it has been determined that the production amount has undergone an increase from 28,920 tons to 42,307 tons, a development that can be attributed to the enhancement of grape yield per unit area. In contrast, it is observed that a significant proportion of the total vineyard areas in Şanlıurfa (95%), Siirt (50%), and Gaziantep (44%) have been lost. In particular, the production of dried seedless grapes in Şanlıurfa fell from 31,054 tons in 2004 to only 815 tons in 2024. A similar trend is observed across Türkiye. The area under dried seedless grapes decreased from 750,…
subject: Articles
  topic: section
subject: Agricultural productivity analysis
  topic: keywords
subject: Southeastern Anatolia
  topic: keywords
subject: Grape production trends
  topic: keywords
subject: Cultivation area reduction
  topic: keywords
subject: Turkish viticulture sector
  topic: keywords
creator: Mehmet İlhan ODABAŞIOĞLU
creator: Fırat Ege KARAAT
creator: Halil İbrahim OĞUZ
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 189
ending page: 211
doi: 10.65888/icraft.3.1.18

Sustainability Assessment of Natural Fibers Used in the Textile Industry: A Literature Review
type: item
description: The textile industry uses natural or synthetic fibers, or both, as raw materials. Global climate change affects the production potential of natural fibers by increasing pressure on air, soil, and water resources. Consequently, the production of these fibers, which the sector requires, faces significant sustainability challenges. This literature review comparatively examines the natural fibers commonly used in the textile sector cotton, jute, flax, and wool, based on environmental, economic, and social sustainability criteria. Each fiber's production process was evaluated, along with factors such as water consumption, chemical input requirements, carbon and water footprints, biodegradability, soil health impacts, and production conditions. The findings indicate that the sustainability performance of fibers varies significantly depending on fiber type, production method, and geographical conditions. This review aims to assess the impact of natural fibers on sustainable fashion and circular textile systems and to provide guidance for future research and industrial applications.
subject: Articles
  topic: section
subject: Natural Fibers
  topic: keywords
subject: Global Climate Change
  topic: keywords
subject: Water Footprint
  topic: keywords
subject: Carbon Footprint
  topic: keywords
creator: Hakan GÜNEY
creator: Serdal SIRLIBAŞ
creator: Bülent SARI
creator: Melis ÇELİK GÜNEY
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 172
ending page: 188
doi: 10.65888/icraft.3.1.17

Risks of Biogenic Amines Accumulations From Probiotics
type: item
description: Probiotics, defined as live bacteria that provide health benefits when taken in sufficient quantities, are commonly used in functional foods owing to their functions in pathogen suppression, immunological modulation, and gut barrier enhancement. Nevertheless, their ability to generate biogenic amines (BAs) during fermentation poses significant safety concerns. BAs like histamine, tyramine, putrescine, and cadaverine are produced primarily by microbial decarboxylation of amino acids and are found in fermented dairy, meat, vegetable, and beverage products. While BAs play an important role in physiological processes, excessive consumption has been related to negative consequences such as histamine intolerance, hypertensive crises, migraines, gastrointestinal discomfort, and possible carcinogenicity due to interactions with nitrites. BA formation is influenced by raw material quality, microbial strain diversity, and environmental factors like pH, temperature, and salt content. Some lactic acid bacteria and Enterococcus strains are remarkable high producers, while others show little or no activity, emphasizing the necessity of strain-specific evaluation. Mitigation strategies include carefully selecting non-BA-producing strains, following strict hygiene measures, optimising fermentation settings, and using starter cultures capable of decomposing BA. Emerging omics methods offer significant capabilities for tracking BA-related genes, proteins, and metabolites, making probiotic treatments safer. Besides, consumer awareness and regulatory control are critical, as toxicologically substantial BA levels may not result in sensory deterioration. Moreover, assuring the safety of probiotic foods necessitates a balanced risk-benefit analysis that includes technological controls, genetic screening, and rapid detection techniques. By solving these issues, the probiotic sector can maintain innovation while also protecting public health.
subject: Articles
  topic: section
subject: Probiotics
  topic: keywords
subject: Food safety
  topic: keywords
subject: Biogenic amines
  topic: keywords
subject: Fermented foods
  topic: keywords
creator: Tülay KANDEMİR
creator: Fatih ÖZOĞUL
rights: Copyright (c) 2026 Agricultural and Food Technologies https://creativecommons.org/licenses/by/4.0
date: 2025-12-31
publication date: 2025-12-31
starting page: 142
ending page: 171
doi: 10.65888/icraft.3.1.15

Protoplast Fusion as a Breeding Tool for Berries: A Review of Prospects and Current Limitations
type: item
description: Berries of all different species, such as (Vitis, Fragaria, Vaccinium), are known for their abundance and diversity of health benefits and economic importance. However, their traditional breeding and production are hindered by long generation cycles and limited gene pools, which slow and limit the growth rate of new varieties that have been developed. The fusion technique allows the transfer and enhancement of important plant traits, including increased disease resistance, environmental stress tolerance, and improved fruit characteristics. Although research on berry crops is still in its infancy, proven research on grapes, strawberries, and others indicates the usefulness of this technique for enhancing genetic diversity. Nevertheless, major challenges continue, particularly in protoplast differentiation, protoplast fusion, regeneration efficiency, and selection of stable mixtures. The integration of emerging tools such as genome editing, and analysis is expected to increase the effectiveness of protoplast fusion. In short, this technology will achieve significant advances in berry genetics, poised to become a cornerstone of both basic research and applied breeding programs.
subject: Articles
  topic: section
subject: Plant biotechnology
  topic: keywords
subject: Protoplast fusion
  topic: keywords
subject: Somatic hybridization
  topic: keywords
subject: Breeding
  topic: keywords
subject: Berry crops
  topic: keywords
creator: Şule POLAT
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 131
ending page: 141
doi: 10.65888/icraft.3.1.14

Ochratoxin a in Maize: Origin, Occurrence, and Health Implications, Albania Case
type: item
description: Mycotoxins are toxic secondary metabolites produced by fungi that frequently contaminate cereal grains, compromising food safety. Among the most concerning are aflatoxins and ochratoxin A (OTA), primarily produced by Aspergillus and Penicillium species. OTA contamination typically occurs under warm, humid conditions, especially during poor post-harvest storage. Albania’s maize-growing regions—Lushnja, Fieri, Korça, Shkodra, and Elbasan—are climatically predisposed to such risks. Although OTA is not the most prevalent mycotoxin in Albanian maize, recent findings confirm its presence in samples linked to inadequate storage. OTA is nephrotoxic and has been associated with renal damage and Balkan Endemic Nephropathy. While the OTA incidence on Albanian maize is relatively low, the risk assessment indicate high concentration levels for OTA in positive contaminated samples. Poor storage and limited monitoring elevate the crop vulnerability. These findings underscore the need for systematic testing and improved post-harvest practices to mitigate contamination and protect public health.
subject: Articles
  topic: section
subject: Mycotoxins
  topic: keywords
subject: Ochratoxin A
  topic: keywords
subject: Maize
  topic: keywords
subject: Albania
  topic: keywords
subject: Food And Feed Safety
  topic: keywords
subject: Nephrotoxic
  topic: keywords
creator: Griserda TOPI
creator: Dritian TOPI
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 119
ending page: 131
doi: 10.65888/icraft.3.1.13

Nutritional Benefits and Health Risks of Seafood Consumption
type: item
description: Around the world, seafood especially fish is an important part of people's diets because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These are key nutrients that support general health and wellbeing. Numerous marine species, including fish, shellfish, and crustaceans, are distinguished by its particular nutritional characteristics. Many nutritionists and health experts support consuming more seafood because of its high-quality protein, low fats, and essential micronutrients like vitamin D, iodine, and selenium. The polyunsaturated omega-3 fatty acids found in seafood, especially EPA and DHA, are necessary for brain development, cardiovascular health, and inflammation reduction. In addition, their regular intake has been shown to help with weight control, cognitive development in children, and lowering the risk of high blood pressure, inflammatory and neurodegenerative diseases. Despite its benefits, seafood consumption also poses certain risks. Environmental contamination introduces hazardous compounds such as heavy metals, pesticides, polycyclic aromatic hydrocarbons (PAHs), and microplastics into marine ecosystems. These pollutants can accumulate in seafood and potentially threaten human health. This review discusses the benefits and risks of eating seafood and the main points to consider when choosing and consuming it.
subject: Articles
  topic: section
subject: Seafood
  topic: keywords
subject: Nutrition
  topic: keywords
subject: Health Benefits
  topic: keywords
subject: Health Risks
  topic: keywords
creator: Yeşim ÖZOĞUL
creator: Fatih ÖZOĞUL
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 103
ending page: 118
doi: 10.65888/icraft.3.1.12

Kefir As a Living Food: Fermentation, Function, and Health
type: item
description: Milk kefir and water kefir are the two main varieties of kefir, a fermented beverage recognized for its probiotic qualities and health advantages. People in the mountainous area between Europe and Asia have been consuming kefir milk for thousands of years. The process of making milk kefir involves fermenting milk (often from cows, goats, or sheep) with milk kefir grains, which are symbiotic cultures of yeasts and lactic acid bacteria. A tangy, creamy beverage full of vitamins, probiotics, and bioactive components is the end product. By fermenting sugar water or fruit juice with water kefir grains, which have a distinct microbial population suited to a non-dairy environment, water kefir, on the other hand, is a dairy-free substitute. In addition to providing probiotic advantages, this results in a mildly carbonated, sweet-tart beverage that is appropriate for vegetarians and others who are lactose intolerant. Both varieties of kefir support intestinal health. These grains are inhabited by a varied symbiotic ecosystem of yeasts, lactic acid bacteria, acetic acid bacteria, and other microorganisms. In kefir grains, the most prevalent bacteria are lactic acid bacterial taxa, such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. These grains also frequently contain yeast species such as Candida, Saccharomyces, Kluyveromyces, Kazachstania, and Pichia. Kefir drinks have been linked to several significant health benefits, including as improved lactose digestion, anti-carcinogenic, anti-hypertensive, and anti-diabetic properties, among others. In addition, kefir supports intestinal health by keeping the intestinal flora in balance. All of these health benefits are brought about by the kefir bacteria, their interactions, and the metabolic products they produce throughout the fermentation process. Thus, this review aims to provide information on fermentation, function, and health benefits of kefir.
subject: Articles
  topic: section
subject: Fermentation
  topic: keywords
subject: Health benefits
  topic: keywords
subject: Kefir
  topic: keywords
creator: Yeşim ÖZOĞUL
creator: Fatih ÖZOĞUL
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 95
ending page: 102
doi: 10.65888/icraft.3.1.11

Frost and Drought Events in Çukurova’s Agricultural Production: Impacts and Strategic Recommendations for Future Resilience
type: item
description: All agricultural activities are highly dependent on climatic conditions. Various adverse consequences of climate change—such as shifts in precipitation regimes, rising temperatures, meteorological and hydrological droughts, and an increased frequency of natural disasters—can significantly affect agricultural productivity, growth rates, and food security. Frost and drought events, which are among the most critical risks to agricultural production, represent natural hazards with economic, social, and environmental implications. These events occur when temperatures fall below or rise above the tolerance thresholds of crops, increasingly as a result of climate change. In the 2025 growing season, farmers in Türkiye, as in many other parts of the world, were confronted with a range of extreme weather and climate phenomena. This paper presents recommendations for measures and practices that can be adopted to reduce the economic impacts of future frost and drought events during agricultural production periods.
subject: Articles
  topic: section
subject: Cukurova
  topic: keywords
subject: Drought
  topic: keywords
subject: Climate Change
  topic: keywords
subject: Agricultural Frost
  topic: keywords
subject: Agriculture
  topic: keywords
creator: Mustafa YILMAZ
creator: Şey Şamil DABAN
creator: Eser ÇELİKTOPUZ
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 85
ending page: 94
doi: 10.65888/icraft.3.1.10

Effects of Some Natural Organic Additives in Vitro Plant Propagation
type: item
description: Tissue culture is a technique that enables the rapid and large-scale multiplication of plants using any parts of them under aseptic conditions. Its success depends on various factors, including the plant species and cultivar, type and age of the explant, culture conditions, and the composition of the culture medium. Determination of specific nutritional requirements of plants can be challenging in tissue culture studies which makes the optimization of culture media components essential. However, the high cost of some medium components has driven the search for alternative, low-cost organic additives that do not compromise plantlet quality. Numerous studies have investigated the effects of organic growth additives on plant development. Commonly used complex organic additives are plant extracts such as coconut water (CW), banana extracts, and a variety of fruit juices; casein hydrolysate (CH), yeast extract (YE) etc. These additives provide natural carbon sources and are rich in vitamins, phenolic compounds, fiber, hormones, proteins, lipids, and minerals. Previous studies have demonstrated that modification of medium composition with natural complex additives can induce cell division, stimulate callus formation, and support both rooting and shoot development. Optimum concentration of these additives is crucial for promoting plant or cell growth and development. This review will focus on the effects of supplementing culture media with coconut water, banana homogenate, and casein hydrolysate as organic additives on in vitro plant growth and development. Understanding the effects of these natural additives may prove valuable for plant species that have not yet been investigated in this respect, offering a foundation for future research.
subject: Articles
  topic: section
subject: Tissue culture
  topic: keywords
subject: Organic additives
  topic: keywords
subject: In vitro propagation
  topic: keywords
creator: Betül Ayça DÖNMEZ TELEK
creator: Şule POLAT
creator: Awara Muhammad HAMAKHAN
creator: Nesibe Ebru KAFKAS
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 75
ending page: 84
doi: 10.65888/icraft.3.1.9

Determination of Fatty Acid Composition and Olive Oil Quality Parameters of the Gemlik Olive Variety Grown in Adiyaman
type: item
description: Adıyaman province has a climate and soil structure that is extremely favorable for olive cultivation due to its ecological characteristics. The climate of Adıyaman Province is generally characterized by dry and hot summers and mild and rainy winters in the south, and dry and cool summers and rainy and cold winters in the north. For this reason, Adıyaman Province serves as a bridge between the Eastern Anatolia and Mediterranean regions. The average annual rainfall is around 715.1 mm. According to 2024 TÜİK data, the area planted with table olive varieties in Adıyaman is 11,186 decares, while the area planted with oil olive varieties is 31,269 decares. The annual production of table olives in the province is 2,237 tons, while the production of oil olives is 5,101 tons. Adıyaman produces approximately 5% of Türkiye's table olive production and approximately 20% of Türkiye's oil olive production. The dominant olive variety grown for oil in Adıyaman is Gemlik. Olive oils produced in Adıyaman are distinguished from other olive oils by their unique aroma, color, and chemical properties. For this reason, the olive oils produced in the province are candidates for geographical indication as “Adıyaman Olive Oil.” In this study, the sensory characteristics, fatty acid composition, and other quality parameters of oils obtained from the Gemlik olive variety grown in Adıyaman province were examined. It was determined that Adıyaman olive oil had a fruitiness score of 4.4±0.2, a bitterness score of 2.6±0.1, and a pungency score of 3.8±0.1, and that there were no sensory characteristics indicating low quality or deterioration in the oil. Additionally, the free fatty acid content of the examined olive oils was found to be 0.49±0.01%, the refractive index was 1.4683, peroxide content of 8.8±0.3 meq/kg, and UV-specific absorbance of K232=1.952, K270=0.1615, and ΔK=0.003. On the other hand, a total of 11 different fatty acids, including oleic acid, palmitic acid, and linoleic acid, were …
subject: Articles
  topic: section
subject: Adıyaman
  topic: keywords
subject: Olive oil
  topic: keywords
subject: Oleic acid
  topic: keywords
subject: Sensory analysis
  topic: keywords
subject: Fatty acid composition
  topic: keywords
creator: Halil İbrahim OĞUZ
creator: Fırat Ege KARAAT
creator: Mehmet İlhan ODABAŞIOĞLU
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 58
ending page: 74
doi: 10.65888/icraft.3.1.8

Determination of Biochemical and Volatile Properties of Papaya (Carica Papaya L.) Seeds
type: item
description: Medicinal plants have long been utilized as natural prophylactic and therapeutic agents due to their abundance of bioactive compounds, easy accessibility, and relatively low toxicity. Currently, the demand for natural therapeutic agents is increasing as they are incorporated into both foods and pharmaceuticals as alternatives to synthetic compounds. Papaya (Carica papaya L.), belonging to the Caricaceae family, is an important plant cultivated in tropical and subtropical regions. While papaya fruit is widely consumed, its seeds are often discarded as waste, despite being rich in essential micronutrients and secondary metabolites with significant therapeutic potential. This study aimed to evaluate the biochemical composition, sensory characteristics, and volatile compounds of papaya seeds cultivated in Türkiye. The results revealed that total antioxidant (DPPH) activity was 50.75%, and total phenolic content was 81.96 mg GAE/100 g. Four sugars (sucrose, glucose, fructose, and xylose) were identified, with glucose (1860.92 mg/100 g) and fructose (1684.45 mg/100 g) being the most abundant. Volatile compound analysis identified 30 compounds (3 aldehydes, 4 alcohols, 8 esters, 6 acids, 8 terpenes, and 1 ketone), with acids, esters, and aldehydes as the predominant groups. The major volatiles were benzaldehyde (35.74%), hexanoic acid (5.79%), and hexanoic acid, hexylester (5.37%).
subject: Articles
  topic: section
subject: Papaya seed
  topic: keywords
subject: Volatile Compounds profile
  topic: keywords
subject: Bioactive compounds
  topic: keywords
creator: Yakup POLAT
creator: Berken ÇİMEN
creator: Sefa SAKAR
creator: Salih KAFKAS
creator: Nesibe Ebru KAFKAS
rights: Copyright (c) 2025 Agricultural and Food Technologies
date: 2025-12-31
publication date: 2025-12-31
starting page: 41
ending page: 57
doi: 10.65888/icraft.3.1.7

Determination of Aroma Compounds in Frozen and Fresh of Arnavutköy Strawberry Samples Using Two Different Spme Methods
type: item
description: The strawberry (Fragaria × ananassa) is classified among berry fruits, and its cultivation as a horticultural crop has a long historical background. Historical records indicate that a strawberry variety introduced from Istanbul to Ereğli many years ago was initially referred to as Arnavutköy and later became known as the Ottoman strawberry. Subsequently, this variety was hybridized with local landraces, particularly those referred to as Karaçilek, resulting in the development of new cultivars. The Arnavutköy strawberry is characterized by relatively small fruit size yet possesses a notably rich aromatic profile. Aroma is recognized as one of the most critical quality attributes of strawberries, with volatile compounds (VOCs) playing a pivotal role in determining consumer perception, acceptance, and overall preference. The identification of key volatile metabolites that confer the distinctive sensory attributes of the fruit is of considerable importance, as these compounds contribute to its fundamental sensory identity and uniqueness. In the present study, volatile composition analyses of fresh and frozen fruits of the Arnavutköy strawberry cultivar were conducted using gas chromatography–mass spectrometry (GC–MS) with using two distinct SPME fibers
subject: Articles
  topic: section
subject: Arnavutköy
  topic: keywords
subject: Strawberry
  topic: keywords
subject: Aroma
  topic: keywords
subject: Volatile compounds
  topic: keywords
creator: İlbilge OĞUZ
creator: Tareq HAMIJO
creator: Doğan ERGÜN
creator: Karçiçeği GERGER
creator: Merve ELÇİÇEK
creator: Merve UĞUR
creator: Nesibe Ebru KAFKAS
rights: Copyright (c) 2026
date: 2025-12-31
publication date: 2025-12-31
starting page: 39
ending page: 40
doi: 10.65888/icraft.3.1.6

Degradation of Major Classes Of Recalcitrant Chemicals Hindering The Reuse of Wastewater (A Review)
type: item
description: In this recent age of advanced technology and biotechnology, the existing water bodies that serve as a reservoir for lives are experiencing a surge in the occurrence of chemical contaminant. These classes of contaminants were found to include both organic and inorganic, synthetic and natural pollutants of serious environmental concern. Studies revealed that these contaminants were predominantly recalcitrant chemicals that have been grouped as either toxic, hazardous and carcinogenic. There occurrence is not limited to their numbers, types or variety but also a concentration that is alarming, leading to what is known as emerging chemical contaminants (ECC). Sudden increase in the occurrence of chemical contaminants in our water, wetlands, ponds, wastewaters and sludge were due to increasing population, high demand and consumption, while their persistent in the environment is strongly linked to their recalcitrant nature and physiochemical properties. Partial treatment of wastewater results in the accumulation of recalcitrant chemicals while incomplete degradation of recalcitrant chemicals give birth to emerging contaminant (EC). Incorporation of tertiary treatment systems to our conventional wastewater treatment system in combination with advance treatment processes becomes paramount. Advance oxidation treatment (AOP) processes, membrane systems coupled with bioreactors, biodegradations using bacteria and fungi could be used in combination to remove these recalcitrant chemicals from wastewater. Test to proof the safety and safe reuse of these treated wastewaters should also be conducted using model organism to achieve an ecofriendly treated wastewater.
subject: Articles
  topic: section
subject: degradation, recalcitrant chemicals, wastewater, ecotoxicity, environmentally friendly
  topic: keywords
creator: Mustapha Yakubu DAUDA
creator: Eser ÇELİKTOPUZ
rights: Copyright (c) 2026
date: 2026-01-15
publication date: 2026-01-15
starting page: 19
ending page: 29
doi: 10.65888/icraft.3.1.3

Characterization of Biochemical and Aromatic Compounds in ‘Tainung’ Papaya (Carica Papaya L.) Cultivar Grown in Türkiye
type: item
description: Papaya (Carica papaya L.) is one of the most important fruit species cultivated in tropical and subtropical regions. Although typically a tropical fruit tree, it can also be successfully grown in subtropical areas with favorable microclimatic conditions. The Mediterranean region of Türkiye offers considerable potential for papaya cultivation due to its suitable subtropical climate. Easy cultivation, rapid growth, high adaptability, and short economic return period make papaya a promising alternative crop for expansion in Türkiye. Beyond its nutritional value, papaya is also appreciated for its health-promoting properties. Rich in vitamins A, B, and C, as well as essential minerals, the fruit provides bioactive compounds with antioxidant, anti-inflammatory, anticancer, and digestive regulatory effects, making it valuable for the food, cosmetic, and pharmaceutical industries. This study aimed to investigate the biochemical composition and volatile aroma compounds of the papaya cultivar ‘Tainung’ grown under the ecological conditions of the Akdeniz district in Mersin (Mediterranean region, Türkiye). The results showed that total antioxidant (DPPH) activity was 39.19%, total phenolic content was 28.09 mg GAE/100 g, and monomeric anthocyanin content was 2.47 mg/L. Four sugars were identified—sucrose, glucose, fructose, and xylose with glucose (36.75%) and fructose (37.99%) being the most abundant. Among organic acids, citric acid (5.67%) and ascorbic acid (0.88%) were dominant. Volatile compound analysis identified a total of 33 components (8 aldehydes, 8 alcohols, 4 esters, 5 acids, and 8 ketones), with acids, aldehydes, and esters as the predominant groups. The most abundant volatiles were butanoic acid (49.72%), acetaldehyde (6.40%), and 2-methoxyethanol acetate (8.66%). These findings indicate that papaya grown under Mediterranean conditions possesses a rich biochemical composition and a distinctive aroma profile. Particularly, its high antioxidant activity, phenolic…
subject: Articles
  topic: section
creator: Gözde NOGAY
creator: Yakup POLAT
creator: Esra EKŞİ
creator: Adem ÖZASLANDAN
creator: Nesibe Ebru KAFKAS
rights: Copyright (c) 2026
date: 2026-01-15
publication date: 2026-01-15
starting page: 6
ending page: 18
doi: 10.65888/icraft.3.1.1