Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(5)
- Akın, Nİhat(2)
- Mercan, Emİn(2)
- Sert, Durmuş(2)
- İspirli, Hümeyra(2)
- Başar, Şule(1)
- Bektas, Hakan(1)
- Boz, Hüseyin(1)
- Con, Ahmet Hilmi(1)
- Duran, Celal(1)
- Gul, Latife Betul(1)
- Gul, Osman(1)
- Ispirli, Hümeyra(1)
- Kaban, Güzin(1)
- Kamiloğlu, Aybike(1)
- Kara, Ümmügülsüm(1)
- Karabulut, Abdulkadir(1)
- Karakavuk, Emrah(1)
- Karaoğlu, M. Murat(1)
- Kaya, Mükerrem(1)
- Mercan, E.M.İ.N.(1)
- Ozdes, Duygu(1)
- Purutoğlu, Kübra(1)
- Serencam, Huseyin(1)
- Serencam, Hüseyin(1)
- Tumay, Sureyya O.(1)
- Törnük, Fatih(1)
- Yilmaz, Mustafa Tahsin(1)
- Yüzer, Mustafa Onur(1)
- Çakır, Özlem(1)
- Üçok, Gamze(1)
Yayınlar
- MakaleYalnız künye2021Scopus SJRQ1Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics
Sert, Durmuş; Üçok, Gamze; Kara, Ümmügülsüm; Mercan, E.M.İ.N.
The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 °C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88–89%. WP addition reduced the tensile strength and increased the elasticity of the films.
AtıfScopus12WoS10OpenAlex12
İncele - MakaleAçık Erişim2021Scopus SJRQ2Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles
Ispirli, Hümeyra; Dertli, Enes
In this study, bee bread and bee pollen samples were characterized in terms of presence of fructophilic lactic acid bacteria (FLAB). Following discrimination and identification of FLAB strains, their functional roles were determined. Genotypic characterization of FLAB strains revealed the presence of 27 distinct strains belonging to Lactobacillus kunkeei (21), Fructobacillus fructosus (3), Lactobacillus plantarum (2), and Leuconostoc mesenteroides (1) strains. In terms of functional roles, all FLAB strains demonstrated high levels of autoaggregation and hydrophobicity properties whereas L. kunkeei and F. fructosus strains did not tolerate bile salts and low pH conditions. A low level of antibiotic resistance was observed among FLAB strains and importantly FLAB strains demonstrated high levels of antibacterial and antifungal activities where strain specific properties played roles. The highest exopolysaccharide (EPS) production yields were obtained for L. kunkeei AP15, AP37 and L. mesenteroides AP-40 which produced 2.79, 2.01, and 5.37 g/L EPS, respectively. Practical applications: Bee bread and bee pollen are among beneficial bee products produced and consumed in all over the world. Production of bee bread relies on the fermentation process of bee pollen where a special LAB group FLAB plays roles. Despite the increment of the importance of these products for human consumption, there is a lack of knowledge for the microbial composition of these products. In this study, FLAB strains were isolated and identified from bee bread and bee pollen samples, and their technofunctional role was determined. The FLAB strains would be evaluated as starter cultures for production of bee products under industrial conditions.
AtıfScopus28WoS23OpenAlex29İncele - MakaleAçık Erişim2020Scopus SJRQ2Comparison of two wild-grown Berberis varieties based on biochemical characterization
Çakır, Özlem; Karabulut, Abdulkadir
In this study, some physicochemical properties, antioxidant activity, total phenolic content, mineral content, and phenolic profiles of Berberis vulgaris and Berberis crataegina wild-grown in Bayburt are analyzed and compared. The level of total phenolic content in B. crataegina DC. (73.48 µg GAE/mg KM) was found higher than B. vulgaris (71.54 µg GAE/mg KM). According to three methods (β-carotene, 2,2-diphenyl-1-picrylhydrazyl, and cupric reducing antioxidant capacity) the antioxidant activity of the B. crataegina is also higher. The change in color (L*, b*) is found statistically important (p <.05). There are no meaningful differences between the dry matter, C vitamin, pH value, and water activity (p >.05). It was observed that the fruit type has a great effect on brix and ash content (p <.05) and glucose, total sugar, and malic acid content. Chlorogenic acid is the dominant phenolic component for both types. It is followed by syringic, sinapic, and gallic acid in B. vulgaris and sinapic, syringic, and gallic acid in B. crataegina. Practical applications: Wild fruits have been consumed for centuries in nutrition or pharmacology applications. They are known as rich resources of antioxidant and phenolic compounds. For that reason, wild fruits play an important role in the prevention and treatment of some diseases especially cardiovascular diseases and cancer. In this study, wild-grown B. vulgaris and B. crataegina were analyzed in detail according to their bioactive properties and an assessment was made in terms of industrial and medical usability. This study reports mineral content, antioxidant activity, total phenolic content, and the phenolic acid profile (sinapic, syringic, gallic, chlorogenic, caffeic, vanillic, trans-ferulic, p-coumaric, and 4-hydroxybenzoic acids) of two Berberis varieties. According to results, these fruits may be used as natural flavoring and coloring material in food sector. Thanks to the active ingredients and minerals; these fruits may be used in pharmaceutical industry. They have a good potential for commercial exploitation and positive effects on health.
AtıfScopus16WoS8OpenAlex16İncele - MakaleAçık Erişim2020Scopus SJRQ2Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
Gul, Latife Betul; Gul, Osman; Yilmaz, Mustafa Tahsin; Dertli, Enes; Con, Ahmet Hilmi
In this study, various kinds of cryoprotectant (skim milk, lactose, and sucrose) formulations were tested to enhance the survival of Lactobacillus brevis ED25 after freezing and freeze-drying. A Box–Behnken experimental design was used to optimize cryoprotective medium and the highest cell survival was observed with the 17.28% skim milk, 2.12% lactose, and 10% sucrose cryoprotectant as the optimum condition. The structural and physicochemical characteristics of freeze-dried powder were acceptable for application with regards to particle surface morphology, moisture and water activity (Aw), glass transition temperature (Tg), Fourier transform infrared spectra, X-ray structure, and also storage stability under the refrigeration and room temperature conditions. Accelerated storage test based on Arrhenius equation could be used to predict the freeze-dried bacterial shelf life but only with a certain degree of predictability for long-term storage. The acidification kinetics of fresh and stored culture in sourdough fermentation was also described on the basis of the Gompertz equation. Practical applications: Freezing and storage are crucial factors for the viability and acidification power of starter culture. Therefore, various types and concentrations of cryoprotectants have been used to preserve the microorganisms. L. brevis ED25 has been a good potential for the manufacture of industrial sourdoughs and this research has aimed to investigate long-term protective effects of optimum cryoprotectant formulations on the viability of bacteria and also determine the acidification power in sourdough. The results showed the potential value of freeze-dried L. brevis ED25 culture for commercialization.
AtıfScopus26WoS18OpenAlex26İncele - MakaleAçık Erişim2020Scopus SJRQ1Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains
Purutoğlu, Kübra; İspirli, Hümeyra; Yüzer, Mustafa Onur; Serencam, Hüseyin; Dertli, Enes
Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.
AtıfScopus37WoS32OpenAlex44İncele - MakaleYalnız künye2019Scopus SJRQ3Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening
Kamiloğlu, Aybike; Kaban, Güzin; Kaya, Mükerrem
The aim of this study was to investigate the effects of autochthonous Lactobacillus plantarum strains (S50, S51, S72, S74, and S85) as starter cultures on growth of Listeria monocytogenes in sucuk (Turkish dry fermented sausage) production. The counts of L. monocytogenes, lactic acid bacteria, and Enterobacteriaceae as well as pH value and moisture content were determined in sucuk during ripening period. L. monocytogenes, lactic acid bacteria, and pH value were significantly affected (p < 0.01) by both starter culture and ripening period. A slight increase in L. monocytogenes count was observed in the control group whereas a reduction was observed in samples produced with L. plantarum strains at the first day of fermentation. Although L. monocytogenes reduction in control group with spontaneous microbiota was 0.54 log cfu/g after 11 days of ripening, reductions of as high as 2.74 log cfu/g was observed in the presence of L. plantarum S50. Practical applications: In the current study, five different autochthonous Lactobacillus plantarum isolates were identified, the effects of these strains on the behavior of Listeria monocytogenes in Turkish fermented sausage (sucuk) were determined. To the best of our knowledge, this is the first report investigating the effects of autochthonous lactic acid bacteria strains on behavior of L. monocytogenes in sucuk fermentation. As starter culture autochthonous lactic acid bacteria can be more competitive than commercial types. Our findings reveal the importance of the use of these autochthonous L. plantarum strains causes rapid pH drop to inhibit L. monocytogenes growth during sucuk fermentation. And also L. plantarum S50 strain may be more suitable for use as bioprotective culture or starter culture compared to other strains.
AtıfScopus27WoS24İncele - MakaleAçık Erişim2018Scopus SJRQ2Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
AtıfScopus17WoS15OpenAlex16İncele - MakaleAçık Erişim2018Scopus SJRQ2Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt
İspirli, Hümeyra; Dertli, Enes
Lactic acid bacteria (LAB) were isolated from traditional yogurt samples and genotypic characterization of these isolates revealed the presence of 21 distinct LAB strains belonging to Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Leuconostoc mesenteroides, and Lactobacillus plantarum as new LAB strains. Determination of the exopolysaccharide (EPS) production characteristics of the selected strains of each species revealed that all strains possessed at least one gene required for both homopolymeric- and heteropolymeric-type EPS production. Structural analysis of the EPSs showed that L. delbrueckii subsp. bulgaricus Y39 and S. thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuc. mesenteroides Y35 and L. plantarum Y36 produced homopolymeric glucan-type EPS. The level of EPS production in these strains was found to be in a similar range. These strains with EPS production characteristics are good candidates for future studies as new LAB for yogurt production. Practical applications: Recent trends in yogurt production technology have led to an increased use of ropy starter cultures in yogurt production due to the technological roles of exopolysacharides (EPS) produced by these cultures. The main role of EPS in yogurt production is to improve the textural properties of yogurt as an in situ produced natural polymer. In addition to the yogurt starter cultures, use of adjunct cultures during production of yogurt is also of special interest to enhance the technological and nutritional characteristics of yogurt. Therefore, in this study, potential yogurt starter and adjunct cultures from traditional yogurt samples with EPS production characteristics were isolated. From these isolates, Lactobacillus delbrueckii subsp. bulgaricus Y39 and Streptococcus thermophilus Y102 produced heteropolymeric EPS containing glucose and galactose, whereas Leuconostoc mesenteroides Y35 and Lactobacillus plantarum Y36 produced homopolymeric glucan.
AtıfScopus33WoS27OpenAlex34İncele - MakaleAçık Erişim2017Scopus SJRQ2Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Akın, Nİhat
In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.
AtıfScopus17WoS16OpenAlex17İncele - MakaleAçık Erişim2016Scopus SJRQ2The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat
Başar, Şule; Karaoğlu, M. Murat; Boz, Hüseyin
The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01).
AtıfScopus11WoS9OpenAlex11İncele - MakaleAçık Erişim2015Scopus SJRQ2Decontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols
Törnük, Fatih; Dertli, Enes
The inhibitory effects of sage, rosemary, oregano and thyme hydrosols were evaluated against Escherichia coliO157:H7 and Staphylococcus aureus inoculated on parsley at high and low concentrations. Following the pathogen inoculations, parsley samples were washed with the hydrosols and sterile tap water as a control for 0, 20, 40 and 60min, and reductions on pathogen counts were determined. Sterile tap water was ineffective on all conditions tested. After 20min of application, oregano and thyme hydrosols were able to significantly (P<0.05) reduce E.coliO157:H7 counts on low inoculum level, while all hydrosols showed significant reductions (P<0.05) on high inoculum levels at this period. Additional reductions on E.coliO157:H7 counts were observed with the increasing time. S.aureus was more sensitive to hydrosol treatments, and oregano hydrosol was able to completely eliminate S.aureus after 40min. In conclusion, decontamination of foodborne pathogens from fresh-cut vegetables can be achieved by hydrosol treatments.
AtıfScopus14WoS11OpenAlex16İncele - MakaleAçık Erişim2014Scopus SJRQ1Simultaneous separation and preconcentration of Ni(II) and Cu(II) ions by coprecipitation without any carrier element in some food and water samples
Duran, Celal; Tumay, Sureyya O.; Ozdes, Duygu; Serencam, Huseyin; Bektas, Hakan
A simple and highly sensitive separation and preconcentration procedure, which has minimal impact on the environment, has been developed. The procedure is based on the carrier element-free coprecipitation of Ni(II) and Cu(II) ions by using 2-{4-[2-(1H-Indol-3-yl)ethyl]-3-(4-chlorobenzyl)-5-oxo-4,5-dihydro-1H-1,2,4-triazol-1-yl}-N′-(pyrrol-2-ylmethyliden)acetohydrazide (ICOTPA), as an organic coprecipitant. The levels of analyte ions were determined by flame atomic absorption spectrometry. The detection limits for Ni(II) and Cu(II) ions were found to be 0.27 and 0.58 μg L-1, respectively, and the relative standard deviations for the analyte ions were lower than 4.0%. Spike tests and certified reference material analyses were performed to validate the method. The method was successfully applied for the determination of Ni(II) and Cu(II) ions levels in sea and stream water as liquid samples and red lentil and rice as solid samples.
AtıfScopus26WoS23OpenAlex26İncele - DergiJournal of Food Safety
- DergiInternational Journal of Dairy Technology
- DergiInternational Journal of Food Science and Technology