Bitterness arising from naringin is a problem in citrus juices, especially grapefruit juice, in terms of consumer preference. Naringinase enzyme is used to eliminate the bitterness. In this study, naringinase was extracellularly extracted, isolated, and characterized from an Aspergillus niger strain in different media. The extracted enzyme was added to grapefruit juice at different concentrations (0.1%, 0.5%, 1%) (0.078, 0.39 and 0.78 EU) and stored at different temperatures (25, 35, and 45 °C) for 5 h. At the end of the first and fifth h, the amount of naringin, physicochemical properties, phenolic profiles, and antioxidant activities of the grapefruit juice were determined. The optimum ionic strength of naringinase was determined as 0.5 M, optimum pH value as 5.0 in citrate buffer, and the optimum temperature as 50 °C. According to the results, the enzyme was least affected by Mg+2. There was a 65.58% decrease in naringin in samples with 1% enzyme added and incubated at 45 °C. The highest level among the phenolic compounds was found for quinic acid (13,914.48 ppb). At the end of the 5th h, no change was observed in the dry matter, pH, and total acidity values of grapefruit juice with 0.1% enzyme concentration at 25 °C. Under the same conditions, the greatest change was observed in color intensity, color tone, total phenolic content, and antioxidant capacity.

In the present study, microplastic (MP) ingestion by Barbus cyri fish species found in the Acıçay Stream was investigated. In this context, Microplastics (171 MPs: 59.6 % gastrointestinal tract, and 40.4 % gills) were detected in this fish species’ different tissues. The average abundance of MP was found to be 11.33 ± 3.71 MP items/individual in the gastrointestinal tract tissue and 7.67 ± 2.96 MP items/individual in the gills. The most dominant shape of detected microplastics in fish tissues is fragment (59.8%) and most dominant color is black (58.8 %). Additionally, the dominant sizes of MPs in fish samples were determined as 200-500 µm in intestinal tissue and 50-200 µm in gill tissues. The dominant polymer was ethylene propylene (48.6 %). The results of this study provide supply fundamental data for the management of MPs in fish species in freshwater systems and for taking the necessary precautions.

This study systematically investigated the effects of solvent extraction time (30, 60, and 90 min) and temperature (25 °C, 40 °C, and 60 °C) on the total phenolic content (TPC), antioxidant capacity, and antimicrobial properties of banana peel extracts using an ethanol–water extract. Extraction conditions significantly influenced the recovery of phenolics and associated bioactivities. The highest TPC (98.5 mg GAE/g), strongest antioxidant capacity (66.5% DPPH inhibition), and effective antimicrobial activity (MICs: 7.5 mg/mL against Staphylococcus aureus and 13.0 mg/mL against Escherichia coli) were achieved at 40 °C for 60 min. In contrast, higher temperatures or prolonged extraction times caused thermal degradation of phenolics, reducing their concentration and biological efficacy. These results emphasize the importance of balanced extraction protocols that ensure efficient recovery while preserving bioactive integrity. Overall, banana peel demonstrates strong potential as a sustainable source of natural antioxidants and antimicrobials, with promising applications in food, nutraceutical, cosmetic, and pharmaceutical formulations.