Sürdürülebilir Kalkınma Amaçları
Yayınlar
- BildiriAçık Erişim2018Scopus SJRQ1Fabrication of propolis loaded electrosprayed nanoparticles
Özmen, Duygu; Karakas, Canan Yagmur; Yilmaz, Azime; Dertli, Enes; Bayram, Nesrin Ecem; Yilmaz, Mustafa Tahsin
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İncele - MakaleAçık Erişim2018Scopus SJRQ1A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Ceylan, Zafer; Meral, Raciye; Karakaş, Canan Yağmur; Dertli, Enes; Yilmaz, Mustafa Tahsin
Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (ζ potential −6.29 mV and −7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L. rhamnosus-loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique.
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İncele - MakaleYalnız künye2017Optimization of Pectin Extraction from Orange Pulp and Characterization of Compositional and Steady Shear Properties
Yilmaz, Mustafa Tahsin; Muslu, Asli; Karasu, Salih; Bozkurt, Fatih; Dertli, Enes
Pectin, which is one of the most important wastes of fruit juice industry, was extracted from orange pulp at optimum conditions (pH, time and temperature) and modified using pectinase. The effect of modification on the structural properties of pectin was monitored using Fourier transformed infrared spectroscopy (FTIR) and high performance liquid chromatography (HPLC) analyses. The bands at 1600-1800 cm(-1) which indicate the specific region and quality of pectin were detected using FTIR while galacturonic acid content was determined using HPLC. The results showed that the galacturonic acid content of pectin from orange pulp was determined to be 406.44 mg/g powder pectin while that of the modified pectin from the orange pulp was determined to be 465,34 mg/g powder pectin. In addition, flow properties of the pectin samples were determined using rheological analysis. The viscosity and viscoelastic properties of the modified pectin samples were revealed to be different from those of non-modified pectin samples. The consistency index values of unmodified and modified pectin samples were determined to be 0.0559 Pa.s(n) and 0.0046 Pa.s(n), respectively.
AtıfWoS3İncele - BildiriAçık Erişim2017Scopus SJRQ1Nanoemulsion-based delivery systems to improve functionality of oregano essential oil: Molecular characterization and in vitro antifungal activity
Ermis, Ertan; Cicek, Perihan Kubra; Meral, Raciye; Yilmaz, Azime; Dertli, Enes; Yilmaz, Mustafa Tahsin
AtıfWoS1OpenAlex1İncele - MakaleYalnız künye2017Scopus SJRQ1Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
Demirbaş, Fatmanur; İspirli, Hümeyra; Kurnaz, Asena Ayşe; Yilmaz, Mustafa Tahsin; Dertli, Enes
The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional component and phytase activity. All sourdough isolates were capable of producing GABA and Weissella paramesenteroides N-7 and Lactobacillus paralimentarius E-106 showed the highest and the lowest production levels as 18,43 mM and 3,39 mM, respectively determined by HPLC analysis. The antifungal activity of these strains were tested against Aspergillus niger and Penicillium chrysogenum and two strains Lactobacillus paraplantarum N-15 and L. paralimentarius E-106 showed significant inhibitory effects to these mould species. Generally, different levels of antibacterial activity of these species were observed against food-borne pathogens but only one strain showed low levels of inhibitory effect to Salmonella typhimurium but not the other strains. The PCR detection of several bacteriocin coding genes revealed that all strains were harboured at least one bacteriocin gene among the tested genes. Finally, all strains showed phytase activity but these activity was dependant on strain specific conditions. This study revealed some important techno-functional properties of sourdough LAB strains which can play crucial roles on sourdough technology.
AtıfScopus73WoS60OpenAlex68İncele - BildiriYalnız künye2016Scopus SJRQ1Functional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology
Dertli, Enes; Yilmaz, Mustafa Tahsin
AtıfWoS1OpenAlex2İncele - MakaleYalnız künye2016Rheological and Molecular Characterization of Modified Pectin from Sugar Beet Meal
Yilmaz, Mustafa Tahsin; Muslu, Asli; Dertli, Enes; Toker, Omer Said
The pectin was produced from sugar beet pulp, one of the significant waste of sugar industry, at optimum conditions (pH, time and temperature). Then, the modification was carried out using pectinase. FT-IR (Fourier transform infrared spectroscopy) and HPLC (high performance liquid chromatography) analysis were performed to characterize the differences between modified and unmodified pectin. FT -IR analysis revealed the specific regions of pectin and 1600-1800 cm-1 bands. Galacturonic acid content was analyzed by HPLC. The obtained results revealed that the modified pectin had higher galacturonic acid content. In addition, flow properties of the modified pectin was also determined. The flow characteristics of modified pectin was observed to change.
AtıfWoS1İncele - MakaleYalnız künye2016EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
Yilmaz, Mustafa Tahsin; Toker, Omer Said; Tatlisu, Nevruz Berna; Arici, Muhammet; Dertli, Enes
In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
AtıfWoS1İncele - MakaleYalnız künye2016Scopus SJRQ1Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
Dertli, Enes; Mercan, Emin; Arici, Muhammet; Yilmaz, Mustafa Tahsin; Sağdiç, Osman
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these isolates revealed the presence of 47 distinct LAB strains belonging to 11 different species: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus curvatus, Lactobacillus rossiae, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, Weissella paramesenteroides, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. The sourdough LAB microbiota differed depending on the sample origin and the collection period and heterofermentative LAB were dominant. The number of different species within a sourdough varied from 3 to 6 with the association of different hetero- and homofermentative LAB species. Exopolysaccharide (EPS) production characteristics of the isolates were determined and strain specific properties appeared to be important for the final EPS yields. Genes required for homopolysaccharide (gtf and lev) and heteropolysaccharide (epsA, epsB, p-gtf) production were PCR detected and several distribution patterns were observed. Results of this study confirmed the biodiversity of LAB species in traditional Turkish sourdough and highlighted the importance of EPS production in sourdough LAB strains.
AtıfScopus174WoS157OpenAlex168İncele - MakaleYalnız künye2016Scopus SJRQ1A novel antifungal surface-coating application to limit postharvest decay on coated apples: Molecular, thermal and morphological properties of electrospun zein–nanofiber mats loaded with curcumin
Yilmaz, Azime; Bozkurt, Fatih; Cicek, Perihan Kubra; Dertli, Enes; Durak, Muhammed Zeki; Yilmaz, Mustafa Tahsin
Coating surfaces of fruit with electrospun zein mats with functionalized antimicrobial properties can be a novel strategy to prevent fungal colonization on fruit surfaces. In this study, we tested curcumin-loaded electrospun zein nanofibers (CLZN) in terms of limitation of postharvest decay on CLZN–coated apples infected with Botrytis cinerea and Penicillium expansum. Mixtures of zein and curcumin (the curcumin amounts of 2.5 and 5 wt% based on the weight of zein powder) were electrospun to yield cylindrical and ultrafine (< 350 nm in diameter) polymeric nanofibers. In addition, molecular, thermal, zeta potential and morphological properties of the CLZN as well as their encapsulation efficiency and releasing kinetics were determined, revealing that the developed zein-based scaffolds showed high encapsulation efficiency, molecular interactions with curcumin within nanofibers, alterations in physical states of these components, smooth beadless structure and good thermal (an endothermic peak at 152 °C) and dispersion stability (− 24 mV of ζ potential) properties. In vitro antifungal activity tests conducted at 27 °C for six days showed that CLZN were effective against growth of the tested fungal pathogens, exhibiting almost 40–50% inhibition of mycelial growth of the fungal pathogens; but the antifungal effect against P. expansum was but two-fold higher than that against B. cinerea. In vivo tests conducted at 23 °C with 75% humidity for six days confirmed in vitro test results in terms of both visual inspections on uncoated and coated apples, revealing almost 50% reduction in lesion diameter measured on coated apples infected with Penicillium expansum. Our results suggest that CLZN mats open up new opportunities for a novel application of edible and biodegradable antifungal coating material with the ability to hinder fungal proliferation on coated apples during storage period. Industrial relevance We coated the surfaces of fruits with electrospun mats with functionalized antimicrobial properties to prevent fungal colonization on fruit surface. The coating of apples with curcumin-loaded zein nanoparticles (CLZNs) limited the postharvest decay caused by the fungal pathogens, Penicillium expansum and Botrytis cinerea. This study showed that by encapsulation of curcumin into zein-based nanofibers considerably increased the antifungal effectiveness of curcumin. Our results highlighted the potential use of the CLZN as an effective fungicidal coating material against P. expansum and B. cinerea and suggested that CLZNs can be promising tools to compete with synthetic fungicide counterparts of curcumin. The results of this study should be of great importance to industrial applications in terms of development of natural, but effective preservatives as alternative to synthetic ones.
AtıfScopus111WoS85OpenAlex110İncele - MakaleAçık Erişim2016Scopus SJRQ1Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli, Enes; Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Cankurt, Hasan; Sagdic, Osman
In this work, the role of in situ exopolysaccharide (EPS) production under different fermentation conditions on physicochemical, microbiological, textural and microstructural properties of sucuk was determined. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 14, 16 and 18 °C and time; 8, 12 and 16 days) on physicochemical, microbiological, textural and microstructural properties were investigated using response surface methodology. In situ EPS production was observed to remarkably affect these properties while fermentation conditions were also seen to dominantly influence the physicochemical properties of sucuk, revealing that the ripening temperature appeared to be more determinant factor. EPS producing cultures enhanced the textural properties of sucuk which became harder, less adhesive and tougher. The microstructural analysis revealed the formation of web-like structure by in situ EPS production in sucuk mix during fermentation process. This study revealed the importance of in situ EPS production on final technological properties of sucuk.
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İncele - MakaleYalnız künye2015Scopus SJRQ1Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
Karasu, Salih; Toker, Omer Said; Yilmaz, Mustafa Tahsin; Karaman, Safa; Dertli, Enes
This study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural changes and thermal stability of creamed honey in this study. The novelty of this method was that thermal stability of a product is tested within a number of thermal cycles over a determined range of temperature. Creamed honey was characterized in terms of physicochemical, thermomechanical and rheological properties. It showed non-Newtonian thixotropic behavior at all temperature levels (10, 25 and 40 °C). Time-dependent flow behavior was successfully defined by Weltman and second order structural models. Hysteresis loop area depended on temperature and decreased with increase in temperature. Creamed honey had liquid-like structure, showing that it had more pronounced viscous nature than elastic nature (G″ > G′). Temperature sweep tests were conducted to determine temperature dependency of η50, G′ and G″ values using Arrhenius equation. These test results confirmed the thermal stability test results, revealing that thermal loop test can be an accurate method to determine thermal stability of similar food products, as a new information. Relative structural index value (Δ) increased with number of thermal loop, suggesting that creamed honey had low thermal stability and showed a great structural change by the thermal stress applied between 5 °C and 50 °C. These results suggest that crystallized honey be abstained from large temperature fluctuations to avoid from irreversible changes in rheological characters; thus, to maintain spreadability.
AtıfScopus45WoS43OpenAlex47İncele - MakaleAçık Erişim2014Scopus SJRQ1Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
Yilmaz, Mustafa Tahsin; Tatlisu, Nevruz Berna; Toker, Omer Said; Karaman, Safa; Dertli, Enes; Sagdic, Osman; Arici, Muhammet
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G') and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K* (intercepts for G″ and complex modulus (G*), respectively) and η0 (viscosity of Maxwell dashpot), suggesting that K', K″, K* and η0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups.
AtıfScopus81WoS72OpenAlex80İncele - MakaleAçık Erişim2012Scopus SJRQ1Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology
Karaman, Safa; Yilmaz, Mustafa Tahsin; Ertugay, Mustafa Fatih; Baslar, Mehmet; Kayacier, Ahmed
The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60 °C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (η), shear stress (σ), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G′), loss modulus (G″), complex viscosity (η), complex modulus (G) and loss tangent (tan δ) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the η, σ, K, G′, G″ and η values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties.
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