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Yayınlar
- MakaleYalnız künye2024Scopus SJRQ2Effect of different carbon sources on exopolysaccharide production of Lactiplantibacillus pentosus KS27 and optimization of production conditions using Box-Behnken designing
Bekar, Fevzi; Kamiloglu, Aybike
This study aimed to determine the exopolysaccharide (EPS) production of Lactiplantibacillus pentosus KS27 depending on temperature, incubation time, and medium composition and to determine the optimum conditions. Characterization was carried out for the exopolysaccharide produced under optimum conditions. In the study, three different conditions (25 °C, 35 °C, 45 °C) were used for temperature, glycerol, and sucrose as media, and three different periods (24 h, 36 h, and 48 h) were used. It was determined that the solubility of EPS produced under optimal conditions had the highest water content (98 ± 0.01%), while the water binding capacity was also found to be as high as 1970 ± 0.01% and complied with common EPS characteristics. Differential scanning calorimeter analysis showed a gradual deterioration up to 191.88 °C and a slow decline up to 400 °C. FTIR analysis deciphered peak values between 3289 and 517 cm−1, and functional groups were detected. When the nuclear magnetic resonance (NMR) spectrum was examined, a heterogeneous structure appropriate to the structure of EPS was found by defining the peak entities in three separate regions.
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İncele - MakaleAçık Erişim2024Scopus SJRQ3Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study
Baluken, Pınar; Kamiloglu, Aybike; Kutlu, Naciye
In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350–400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures.
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İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Impact of ultrasonication applications on color profile of foods
Kutlu, Naciye; Pandiselvam, R.; Kamiloglu, Aybike; Saka, Irem; Sruthi, N.U.; Kothakota, Anjineyulu; Socol, Claudia Terezia; Maerescu, Cristina Maria
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
AtıfScopus135WoS118OpenAlex129İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Impact of different microwave treatments on food texture
Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, Anjineyulu
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
AtıfScopus121WoS99OpenAlex125İncele - MakaleYalnız künye2022Scopus SJRQ3Optimization of Ultrasound Extraction of Phenolic Compounds from Tarragon (Artemisia dracunculus L.) Using Box–Behnken Design
Kutlu, Naciye; Kamiloglu, Aybike; Elbir, Tugba
In this study, ultrasound extraction of bioactive compounds from tarragon was examined as a sustainable technology. Pure water, which is a green solvent, was used as solvent. Box–Behnken was used in the experimental design, and ultrasonic power, extraction time and solvent-to-sample ratio were determined to be independent variables. The physicochemical properties were determined by physical (color, pH, Brix) and chemical analyses (antioxidant activity, total flavonoid and total phenolic compound (TPC)) in the extracts obtained under different conditions. Optimum conditions were found to be 73.9% ultrasonic power, 43.2 min sonication time and 10 mL/g solvent-to-sample ratio. The composite desirability (R2) of optimum conditions was 99.3% after optimization. Since high efficiency was obtained in a short time with ultrasound extraction, it was found to be quite good in terms of energy savings. That is, the highest TPC was obtained with a sonication time of 45 min with this method, while similar TPC in the control group (maceration) was obtained in 24 h. In the optimum conditions, extraction with other green solvents (ethanol and deep eutectic solvent—DES) was carried out and bioactive compound yields were compared. For different solvents compared under optimum conditions, ethanol gave higher yields in terms of TPC, while higher yields were obtained in samples using water as solvent for some antioxidant activity values. The results obtained with DES were not as high as expected, and this resulted in the conclusion that a hydrogen bond donor is not suitable for obtaining bioactive compounds from tarragon.
AtıfScopus9WoS9OpenAlex9İncele - MakaleAçık Erişim2021Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk
Kamiloglu, Aybike; Elbir, Tugba; Topçu, Kubra Cinar
The goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).
- BildiriAçık Erişim2014Scopus SJRQ1Catalase positive cocci and volatile compounds in fermented sausages
Kamiloglu, Aybike; Sayin, Bilge; Kaban, Guzin; Kaya, Mukerrem
- BildiriAçık Erişim2014Scopus SJRQ1Probiotic meat products
Sayin, Bilge; Kamiloglu, Aybike; Kaya, Mukerrem; Kaban, Guzin
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