Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Impact of Phytobiotic Supplementation Administered in Drinking Water on Meat Quality in Heat-Stressed Broilers
Kaya, Hacer; Kamiloğlu, Aybike
This study evaluated the effects of a phytobiotic additive, hawthorn fruit extract (HFE), administered via drinking water on meat quality of broilers subjected to heat stress (HS). A total of 300 one-day-old broiler chicks were distributed into six experimental groups according to a 2×3 factorial design after a one-week acclimation period, with five replicates of 10 chicks each. Chicks had ad libitum access to feed and water for the duration of the 42-day trial and were exposed to a 24-hour lighting program. HS decreased the b* color value of breast meat while increasing L* and a* values and pH of thigh meat. Cooking loss (CL) of both breast and thigh meat was reduced, whereas water-holding capacity (WHC) remained unaffected. HS did not significantly alter thiobarbituric acid-reactive substances (TBARS), total saturated fatty acids (ΣSFA), or total unsaturated fatty acids (ΣUFA), but decreased monounsaturated fatty acids (ΣMUFA) and increased emulsion stability (ES) and polyunsaturated fatty acids (ΣPUFA). Adding HFE to the drinking water did not influence breast meat pH or color intensity, but WHC improved in breast meat with 0.2 mL/L HFE and in thigh meat at both HFE concentrations. The 0.4 mL/L HFE dose increased ΣSFA and decreased ΣUFA and ΣPUFA levels, while ΣMUFA decreased at both HFE concentrations. Overall, HFE supplementation mitigated several adverse effects of HS, notably enhancing ES and reducing redness of thigh meat. These findings suggest that HFE can be an effective phytobiotic strategy to improve meat quality in broilers under thermal stress conditions.
- MakaleYalnız künye2026Scopus SJRQ2Microwave-assisted extraction of pectin from persimmon: physicochemical properties, structural characterization and greenness assessment
Yılmaz, Özlem; Kutlu, Naciye; Kamiloğlu, Aybike; Elbir Abca, Tuğba
In this study, the microwave-assisted extraction (MAE) of pectin from persimmon was optimized using a Box-Behnken experimental design, with pH, extraction time, and liquid-to-solid ratio as independent variables. The optimization results obtained through response surface methodology indicated optimum conditions of pH 1.78, extraction time of 8 min, and a liquid-to-solid ratio of 125 mL/g, corresponding to a predicted pectin yield of 4.28%. In the validation experiment, the actual pectin yield was determined to be 3.79 ± 0.04%, confirming a good agreement with the model predictions. The degree of esterification, methoxyl content, galacturonic acid and ash contents, water- and oil-holding capacities, antioxidant activity, rheological behavior, and structural properties (FT-IR, DSC, and 1H NMR) of the samples obtained under optimal MAE and conventional extraction conditions were compared. Based on the degree of esterification, both samples were classified as high-methoxyl, with galacturonic acid contents of 41% and 42% for the MAE and conventionally extracted samples, respectively; both values were below the ≥ 65% level specified for commercial food-grade pectin. The ash content was higher in the MAE sample (7.22%) than in the conventionally extracted sample (1.56%). MAE resulted in a pectin-rich complex with a relatively low galacturonic acid content and higher antioxidant activity than the conventionally extracted sample. Furthermore, the MAE sample exhibited higher water-holding capacity but lower oil-binding capacity than the conventionally extracted sample. Rheological analysis showed that the MAE sample exhibited higher apparent viscosity and shear stress than the conventionally extracted sample. FT-IR analysis revealed more pronounced absorption bands in the MAE sample, suggesting structural differences. DSC analysis revealed differences in the thermal behavior of the MAE and conventionally extracted samples. Additionally, 1H NMR analysis supported the presence of characteristic pectic structural features in both samples. The greenness assessment of the method was assessed using the Greenness Evaluation Metric for Analytical Methods (GEMAM), which yielded an overall score of 7.482, indicating a high level of environmental acceptability. Overall, MAE can be considered an efficient and sustainable approach for obtaining a pectin-rich complex with antioxidant activity from persimmon.
- MakaleYalnız künye2026Scopus SJRQ1Optimization of Antioxidant Recovery from Deep Eutectic Solvent Phase via Back-Extraction Using Taguchi Method
Kamiloğlu, Aybike; Elbir Abca, Tuğba; Kutlu, Naciye
This study investigates the use of deep eutectic solvents (DESs) via ethyl acetate-mediated liquid–liquid extraction and the optimization of the process using the Taguchi method for the recovery of antioxidant compounds from tea industry waste. In the study, choline chloride was used as a hydrogen bond acceptor; lactic acid, glycerol, and ethanol were used as hydrogen bond donors; and different ratios of water (10–30%) were added to reduce the viscosity of the DESs. Ultrasound-assisted extraction results showed that lactic acid-based DESs provided the highest total phenolic content and antioxidant activity due to their ability to break down plant cell walls. However, in the recovery phase carried out with ethyl acetate, it was determined that ethanol-based DESs (ChCl:EtOH) were more effective in transferring antioxidants to the organic phase due to their looser molecular structure. Optimization using the Taguchi L9 orthogonal array revealed the following results: ChCl:EtOH solvent, 2:1 ethyl acetate/extract ratio, 20% water ratio, and 30-min shaking period were determined as the optimal conditions. Under these conditions, the model predicted a yield of 93.34%, and experimental validation revealed a recovery yield of 85.70 ± 1.13%. The results demonstrate that this developed green extraction method offers a sustainable alternative for converting tea waste into high value-added functional components.
- MakaleAçık Erişim2026Scopus SJRQ2Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis AK19B: Strain Characterization and Process Optimization Using Box–Behnken Design
Memiş, Habibe; Kamiloğlu, Aybike
Levilactobacillus brevis AK19B strain demonstrated promising probiotic potential as a hydrophilic lactic acid bacterium with valuable phytase activity. It also exhibited strong antioxidant properties and maintained viability in bile salt-rich environments, suggesting robustness in gastrointestinal conditions. To maximize gamma-aminobutyric acid (GABA) production, a Box–Behnken design was applied to assess the effects of monosodium glutamate (MSG) concentration, NaCl concentration, pH, and temperature. The results showed that these factors significantly influenced GABA synthesis, with their interactions well-modeled by a quadratic response surface. Optimal conditions were identified as pH 5.136, MSG concentration of 297 mM, temperature at 26 °C, and NaCl concentration of 2.82%, under which the predicted GABA production reached 43.85 mg/mL. These findings highlight AK19B as a promising candidate for functional food applications and industrial GABA biosynthesis.
- MakaleAçık Erişim2026Scopus SJRQ4Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers; [Alıç (Crataegus tanacetifolia) Meyve Sirkesi Takviyesinin Isı Stresi Altındaki Etlik Piliçlerde Et Kalitesi ve Bağırsak Mikrobiyotası Üzerindeki Etkisi]
Kaya, Hacer; Kamiloğlu, Aybike
This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ΣSFA and ΣMUFA levels, and lowered ΣUFA and ΣPUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ΣSFA level while reducing ΣUFA ratio. The 2 mL/L HFV dose decreased ΣMUFA and increased ΣPUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota. Content of this journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
- MakaleAçık Erişim2025Scopus SJRQ1Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
Kaya, Mükerrem; Sayın, Bilge; Topçu, Kübra Çinar; Karadayı, Mehmet; Kamiloğlu, Aybike; Güllüce, Medine; Kaban, Güzin
This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
AtıfScopus4WoS4OpenAlex2
İncele - MakaleYalnız künye2025Scopus SJRQ1Extraction of Bioactive Compounds from Celery Root Peels Using an Ultrasound-Assisted Method with Choline Chloride–Based Deep Eutectic Solvents
Kamiloğlu, Aybike; Kutlu, Naciye; Elbir Abca, Tuğba; Yılmaz, Özlem
The concepts of sustainable and green technology have come to the forefront due to problems such as increasing environmental pollution, depletion of resources, and uncontrolled increases in industrialization. Green chemistry aims to reduce or completely eliminate pollution in the environment. In this study, both the ultrasonic method, which is a form of green technology, and deep eutectic solvents, which are among green solvents, were used, and a perspective on creating economic value from a waste product (celery root peel) is presented. In this context, phytochemical compounds (total flavonoid content and antioxidant activities) were obtained from celery root peels by ultrasonic-assisted extraction using 10 different choline chloride–based deep eutectic solvents, and the results were compared with methanol, an organic solvent. As a result, according to the total flavonoid content, the most effective deep eutectic solvent was choline chloride to sucrose, while according to the antioxidant activity value, choline chloride to lactic acid was found to be effective. For all of the analyzed bioactive compounds, higher or equal yields were obtained with all deep eutectic solvent extracts compared to methanol, and deep eutectic solvents could be alternatives to organic solvents (such as methanol) that may have toxic effects on humans or the environment.
AtıfScopus9WoS9OpenAlex10İncele - MakaleYalnız künye2025Scopus SJRQ2Influence of ultrasonic-assisted deep eutectic solvent extraction on bioactive compounds from germinated mung beans (Vigna radiata) and greenness assessment
Yücel, Tuğçenur; Kamiloğlu, Aybike; Kutlu, Naciye
In this study, the ultrasonic-assisted method was applied to extract phenolic, flavonoid, and antioxidant compounds from germinated mung beans. In addition, deep eutectic solvents (DESs) were chosen as solvents to support the green concept and to increase their applicability. Choline chloride is a quaternary ammonium salt and was used as the hydrogen bond acceptor (HBA), and compounds from the alcohol, organic acid, sugar, and amide groups were combined as hydrogen bond donors (HBD) to obtain 8 different DESs. Higher yields were obtained with ultrasonic-assisted DESs compared to the traditional method (maceration) when total phenolic compound and antioxidant activities were evaluated. While the most effective solvent for total phenolic compound yield was choline chloride:fructose, the highest antioxidant activity values were obtained with solvents using organic acids as HBD. Moreover, Blue Applicability Grade Index (BAGI) was used to assess the greenness of the applied ultrasonic-assisted spectrophotometric extraction and DESs. As a result, using green technology and green solvents was influential in the extraction of bioactive compounds, and their applicability was especially effective for mung beans.
AtıfScopus8WoS7OpenAlex8İncele - MakaleAçık Erişim2024Scopus SJRQ1Ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from persimmon calyx
Kutlu, Naciye; Kamiloğlu, Aybike; Abca, Tuğba Elbir; Yilmaz, Özlem
Abstract: This study aimed to investigate the ultrasound-assisted extraction of bioactive compounds from persimmon (Diospyros kaki) calyx by deep eutectic solvents (DES) with different molar ratios. For this reason, the prepared DES extracts’ total phenolic–flavonoid compounds and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity [DPPH•], Cupric Reducing Antioxidant Capacity (CUPRAC), and ferric reducing antioxidant power [FRAP]) were investigated as a result of the experimental design and optimization study conducted for this purpose. A sonication time of 20 min was determined as the optimal condition. Under these conditions, a molar ratio of 1.9:1 (lactic acid:choline chloride) and a water ratio of 70% provided the highest phenolic/flavonoid compounds and antioxidative activity. Correlations among water ratio, molar ratio, and sonication time were determined using principal component analysis (PCA). In conditions where total flavonoid compound, FRAP, and DPPH• are high due to PCA, it can be concluded that the sonication time is at high level; on the contrary, the water and molar ratios are at low level. In conclusion, ultrasound-assisted extraction using DES proved effective in persimmon calyx. Therefore, it can be recommended to use these environmentally friendly green solvents as an alternative to organic solvents in preparing extracts in various fields. Practical Application: This study shows the effectiveness of the ultrasound-assisted green extraction method using persimmon calyx specified as waste. These findings are compelling in the food industry in terms of consumers being now aware of green technology and the discovery that calyx is a good source of bioactive compounds.
AtıfScopus19WoS21OpenAlex23İncele - MakaleYalnız künye2024Scopus SJRQ1Ultrasound assisted choline chloride-based deep eutectic solvent extraction of bioactive compounds from salsify (Tragopogon buphthalmoides (DC.) boiss. Var. Latifolius Boiss.): A Box–Behnken design approach for optimization
Yilmaz, Özlem; Elbir Abca, Tuğba; Kamiloğlu, Aybike; Kutlu, Naciye
This study aimed to investigate the ultrasound-assisted extraction of bioactive compounds from salsify using deep eutectic solvents (DESs) with different molar ratios. For this reason, total phenolic (TPC), total flavonoid (TFC) compounds, and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity (DPPH•), and ferric reducing antioxidant power (FRAP)) of extracts prepared with DES were investigated with an experimental design and optimization study conducted for this purpose. An extraction time of 40.15 min was determined as the optimal condition. Under these conditions, a molar ratio of 3:1 (acetic acid:choline chloride) and a water ratio of 42.17 % provided the highest phenolic/flavonoid compounds and antioxidant activity. Correlations between water ratio, molar ratio, and sonication extraction time were determined using principal component analysis (PCA). In conditions where TPC, FRAP, and DPPH• were high according to PCA, it can be concluded that the extraction time, water ratio, and molar ratio are at high levels; contrarily, TFC is at a low level. In conclusion, ultrasound-assisted extraction using DES proved effective for salsify. Therefore, choline chloride-based DESs, can be recommended as environmentally friendly green solvents and an alternative to organic solvents for the extraction of bioactive compounds from salsify.
AtıfScopus11WoS8OpenAlex10İncele - MakaleAçık Erişim2024Scopus SJRQ2Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system
Aldemir, Hazal; Kamiloğlu, Aybike; Çakır, Özlem
The aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box–Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 ± 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 ± 0.7 g oil/g pectin and 8.1 ± 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.
AtıfScopus15WoS12OpenAlex14İncele - MakaleYalnız künye2024Scopus SJRQ2Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)
Memis, Habibe; Bekar, Fevzi; Guler, Cagri; Kamiloğlu, Aybike; Kutlu, Naciye
The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2> 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.
AtıfScopus12WoS11OpenAlex11İncele - MakaleAçık Erişim2023Lactıplantıbacıllus plantarum EK148’İN et proteinleri içeren ortamda gama amino bütirik asit üretimi ve optimizasyonu
Kamiloğlu, Aybike; Memiş, Habibe
Araştırmada, sucuk kaynaklı Lactiplantibacillus plantarum EK148 suşu gama amino bütirik asit (GABA) üretim düzeyi açısından değerlendirilmiştir. GABA üretimine, monosodyum glutamat (MSG) bulunmayan besi ortamına glutamik asit kaynağı olarak et protein izolatı edilerek, sıcaklık, pH ve fermantasyon süresi faktörlerinin etkisi değerlendirilmiştir. Deneysel tasarımda elde edilen yanıtlarla L. plantarum EK148 suşu için optimum koşullar % 10 protein ekstraktı konsantrasyonu, 33.3 ºC sıcaklık, pH 5.05 ve 96 saat fermantasyon süresi olarak belirlenmiştir. Model ile L. plantarum EK148 suşu kullanılarak elde edilen veriler arasındaki uyum eksikliğinin önemsiz olduğu, protein ekstraktı konsantrasyonu ve sıcaklığın GABA üretimi üzerine önemli düzeyde etkili olduğu tespit edilmiştir. Yapılan bu çalışma ile et proteinlerinin glutamik asit kaynağı olarak kullanımı sağlanmış ve MSG içermeyen ortamda L. plantarum EK148 suşu kullanılarak GABA üretimi gerçekleştirilmiştir.
- MakaleYalnız künye2023Scopus SJRQ2Comparative evaluation of different drying techniques for beef meat
Kamiloğlu, Aybike; Elbir, Tuğba; Dölek, Muzaffer; Eşrefoğlu, Emine Sedanur
The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between.005 and.009 g water/g dry matter, it varies between.014 and.166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convective drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ΔE, C*, and h° values, convective drying at 80°C provided the closest color characteristics to fresh meat. Practical applications: Beef is a perishable food and storage conditions are very important. It is important to have information about the drying methods to be applied in the preservation of these foods in terms of process control. In this study, microwave drying and convective drying methods were examined and it was shown that microwave drying, which is one of the drying methods, shortens the processing time. However, in the convective drying method, color properties similar to the fresh product are provided. This research can provide theoretical guidance for further processing and preservation.
AtıfScopus7WoS7OpenAlex7İncele - MakaleAçık Erişim2023Scopus SJRQ2Efficient production of acetone butanol ethanol from sole fresh and rotten potatoes by various Clostridium strains
Avcı, Ayşe; Kamiloğlu, Aybike; Dönmez, Sedat
This study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). For this purpose, three strains, Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, were used and production experiments were performed in a simple media only composed of either fresh or rotten potato. Effects of potato concentration (100–400 g/L) and time (24–144 h) on the fermentation were determined using fresh potato. The highest ABE production was detected at 400 g/L potato concentration at the end of 96 h by all strains. Clostridium acetobutylicum DSMZ 6228 was the most efficient strain in producing ABE among the microorganisms tested. Total ABE productions by Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422 at 400 g/L in 96 h were 12.3, 17.6, and 12.0 g/L, respectively. The majority of the products was butanol that made up ca. 66–67% of total ABE. Significant amounts of ABE were also produced with rotten potato which was compatible with the results obtained with fresh potato. They were determined as 11.5, 17.1, and 9.6 g/L with Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, respectively. The results showed that rotten potato could be a good candidate as substrate for ABE fermentation.
AtıfScopus18WoS16İncele - MakaleYalnız künye2023Scopus SJRQ2Optimization of microwave-assisted biosynthesis of silver nanoparticle with tarragon extract
Altuncu, Fatma Kübra; Kamiloğlu, Aybike
Response surface method was used to optimize microwave-assisted silver nanoparticle production with tarragon extract. As a result of the optimization study, tarragon silver nanoparticles (TAgNPs) were produced from 43 conditions with a degree of desirability of 1, with a processing time of 5.25 min, AgNO3 concentration of 9.89 mM, and tarragon extract concentration of 14.80%. Among the variable parameters, AgNO3 concentration affected TAgNP synthesis depending on processing time and tarragon extract concentration; tarragon extract concentration was found to significantly affect nanoparticle formation. TAgNP produced under optimum conditions was found to be crystalline, with a spherical surface morphology and an average particle size of 16.56 nm, with scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction diffractometry (XRD) analyses. TAgNPs showed inhibitory effect for Escherichia coli BC 1402, Bacillus cereus BC 6830, Salmonella typhimurium RSSK 95091, Yersinia enterocolitica ATCC 27729, and Staphylococcus aureus ATCC 25923 microorganisms. The minimum inhibition concentrations were 10 µg/mL for B. cereus BC 6830, 50 µg/mL for E. coli BC 1402, S. typhimurium RSSK 95091, and Y. enterocolitica ATCC 27729, and 25 µg/mL for S. aureus ATCC 25923.
AtıfScopus2WoS2OpenAlex2İncele - MakaleAçık Erişim2022Effect of Different Roasting Methods on Some Properties of Walnut Kernels
Kantar, Naciye Kutlu; Kamiloğlu, Aybike; Yılmaz, Özlem; Elbir, Tugba
In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.
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İncele - Proje2022Lactiplantibacillus plantarum suşları ile Et proteinleri içeren model sistemde Gaba üretiminin Optimizasyonu
Kamiloğlu, Aybike; Memiş, Habibe
Araştırmada, sucuk kaynaklı Lactiplantibacillus plantarum suşları GABA üretim düzeyleri yönünden incelenmiş ve GABA üretim düzeyi yüksek L. plantarum EK148 suşu GABA üretim düzeyi açısından değerlendirilmiştir. GABA üretimine, MSG bulunmayan besi ortamına glutamik asit kaynağı olarak protein izolatı ilave edilerek, sıcaklık, pH ve fermantasyon süresi faktörlerinin etkisi incelenmiştir. Optimizasyon çalışması, L. plantarum EK148 suşunun GABA üretimi üzerine başlangıç pH değeri (4-6), fermantasyon süresi (96-144 saat), protein izolatı konsantrasyonu (%10-40) ve sıcaklık (30-40?C) faktörlerinin etkileri yanıt yüzey yöntemi (YYY) kullanılarak incelenmiştir. Ayrıca L. plantarum EK148 suşunun 144 saat fermantasyon süresince 6 saat aralıklarla canlı mikroorganizma sayısı, optik yoğunluk, pH ve GABA üretim düzeyleri belirlenmiştir. Deneysel tasarımda elde edilen yanıtlarla L. plantarum EK148 suşu için optimum koşullar belirlenmiş (% 10 protein konsantrasyonu, 33.93 ºC sıcaklık, pH 5.05 ve 96 saat fermantasyon süresi) ve 80 mg/L GABA üretimi sağlanmıştır. Model ile L. plantarum EK148 suşu kullanılarak elde edilen veriler arasındaki uyum eksikliğinin önemli olduğu, protein konsantrasyonu ve sıcaklığın GABA üretimi üzerine önemli düzeyde etkili olduğu tespit edilmiştir. Bunun yanısıra L. plantarum EK148 suşunun GABA üretiminin ortam pH?sının 4?ün altına düştüğü koşullarda maksimuma eriştiği tespit edilmiştir
- MakaleYalnız künye2022Scopus SJRQ1Changes of some bioactive and physicochemical properties during the black tea processing
Balaban, Osman Tolga; Kamiloğlu, Aybike; Kara, Hasan Hüseyin
Abstract: In this research, some physical and bioactive properties of tea samples collected from every processing stage of black tea production were investigated. The processing stages were significantly effective on the investigated properties (moisture content, color parameters [L*, a*, and b*], and pH values the total phenolic substance, antioxidant activity) (p < 0.01). The antioxidant activities were found to be at a high level in fresh tea but decreased during the processing stages. Furthermore, the lowest activity was observed in the drying stage for extracts prepared with water and in the drying and sorting stages for extracts prepared with ethanol. In addition, it was determined that palmitic acid, myristic acid, and capric acid as saturated fatty acids, oleic acid, heptadecenoic acid, and eicosenoic acid as unsaturated fatty acids formed the fatty acid profile. Palmitic acid was determined to be the dominant fatty acid in tea samples. Practical Application: Tea is a beverage known to have positive health effects. The chemical structure of tea is very effective in providing these positive effects on health. Black tea production takes place in five stages in general terms (withering, rolling, oxidation, drying, and sorting stages) after the harvesting. These processes are very effective in the quality properties of tea. This research provides information about effects of processing stages on black tea. Our results demonstrate that processing was significantly effective on the physicochemical and bioactive properties of tea. Functionality of bioactive compounds could be maintained by optimization of the applied processes.
AtıfScopus16WoS14OpenAlex15İncele - MakaleAçık Erişim2022Scopus SJRQ3Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)
Kamiloğlu, Aybike
In this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillusplantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L.plantarum KS-11 and L.pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.
AtıfScopus23WoS21İncele