Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleAçık Erişim2022Physicochemical Properties of Honey Produced at Different Altitudes
Turan, Metin; Erdoğan, Yaşar
The types and densities of honeyed plants vary depending on the altitude. This causes the amount\rand Physicochemical structure of honey produced in apiaries of different altitudes to change. In this\rstudy, honey harvest from the honeybee colonies placed at different altitudes in the same\rgeographical region was carried out in the first week of September. Standard laboratory methods\rwere used to determine some physicochemical properties of the honey samples. Some of the\rminimum and maximum average values obtained as a result of the analysis of honey samples;\rmoisture 14.70% and 18.60%, free acidity 20.50 meq/kg and 25.30 meq/kg, pH 3.20 and 4.30, EC\r0.22 and 0.44 mS/cm, fructose 32% to 45%, glucose 0.10% to 0.18%, sucrose from 0.66% 1.80%,\rmaltose ranged from 0.66% to 1.80%. Also, HMF ranged from 1.80 mg/kg to 3.50 mg/kg, proline\r530.00 mg/kg and 710.00 mg/kg, Density from 1.44 g/cm3 to 1.49 g/cm3, Invertase 20.30 U/kg-\r28.50 U/kg, Diastase activity 13.23-19.07 and Total phenolic content ranged from 76.00-94.00 g.\rIt has been determined that the physicochemical structures of honey produced at different heights\rare statistically different from each other. This study aims to determine the effect of altitude\rdifference on the quantity and physicochemical structure of honey
AtıfOpenAlex3
İncele - MakaleAçık Erişim2022Attitudes and Behaviors of Turkish Consumers Regarding the Olive Oil Consumption
Özçelik, Beraat; Altuntaş, Ümit; Güzel, İsmail; Yılmaz, Özlem; Uluata, Sibel
Bu çalışmanın amacı, Türk tüketicilerinin Akdeniz diyetinin önemli bir parçası olan zeytinyağı tüketimine ilişkin tutum ve davranışlarını ortaya koymak, zeytinyağının duyusal özelliklerinin tüketiciler üzerindeki etkisini ölçmek ve bu konudaki farkındalıklarını ve tutumlarını belirlemektir. Literatür araştırması doğrultusunda, tüketicilerin zeytinyağı tercihinde en çok önem verdiği özellikler ve zeytinyağı satın alma/tüketim sıklığı Türkiye'de sıklıkla mutfaklarda kullanılan zeytinyağının önemi ve mevcut durumu göz önünde bulundurularak, tüketicilerin zeytinyağı tercihinde etkili olan parametreleri değerlendirmek için incelenmiştir. Zeytinyağı tüketim ve satın alma sıklığı, ambalaj tercihi, duyusal özelliklerin önemi gibi anket soruları hazırlanmış ve anket çalışması tasarlanmıştır. Bu anket çalışmasında tüketicilerin demografik ve sosyo-ekonomik yapıları da dikkate alınmış ve elde edilen verilerin demografik özelliklerine (cinsiyet, yaş, eğitim, gelir düzeyi) göre farklılık gösterip göstermediği istatistiksel olarak tespit edilmiştir. Belirlenen tasarım doğrultusunda "VETİ" programı ile hazırlanan anket Türkiye'de yaşayan 272 kişiye uygulanmıştır. Anketin istatistiksel analizi SPSS paket programı ile gerçekleştirilmiş, verilerin analizinde frekans dağılımı ve Ki kare Öz Bu çalışmanın amacı, Türk tüketicilerinin Akdeniz diyetinin önemli bir parçası olan zeytinyağı tüketimine ilişkin tutum ve davranışlarını ortaya koymak, zeytinyağının duyusal özelliklerinin tüketiciler üzerindeki etkisini ölçmek ve bu konudaki farkındalıklarını ve tutumlarını belirlemektir. Literatür araştırması doğrultusunda, tüketicilerin zeytinyağı tercihinde en çok önem verdiği özellikler ve zeytinyağı satın alma/tüketim sıklığı Türkiye'de sıklıkla mutfaklarda kullanılan zeytinyağının önemi ve mevcut durumu göz önünde bulundurularak, tüketicilerin zeytinyağı tercihinde etkili olan parametreleri değerlendirmek için incelenmiştir. Zeytinyağı tüketim ve satın alma sıklığı, ambalaj tercihi, duyusal özelliklerin önemi gibi anket soruları hazırlanmış ve anket çalışması tasarlanmıştır. Bu anket çalışmasında tüketicilerin demografik ve sosyo-ekonomik yapıları da dikkate alınmış ve elde edilen verilerin demografik özelliklerine (cinsiyet, yaş, eğitim, gelir düzeyi) göre farklılık gösterip göstermediği istatistiksel olarak tespit edilmiştir. Belirlenen tasarım doğrultusunda "VETİ" programı ile hazırlanan anket Türkiye'de yaşayan 272 kişiye uygulanmıştır. Anketin istatistiksel analizi SPSS paket programı ile gerçekleştirilmiş, verilerin analizinde frekans dağılımı ve Ki kare testleri kullanılmıştır. Bu anket çalışması sonucunda, Türk tüketicilerin kendilerine yöneltilen sorulara verdikleri yanıtlara göre, incelenen demografik değişkenlere, "cinsiyet", "yaş" ve "eğitim durumu" ve "gelir düzeyi"ne göre istatistiksel farklılıklar bulunmaktadır.
AtıfOpenAlex2TR Dizin2İncele - MakaleAçık Erişim2022The Effect of Foreign Trade Volume of Seafood: An Analysis on the Gravity Model Method of Turkey
Ozden, Erdemalp; Gültekin, Ömer Faruk; Bayramoglu, Turgut
Seafood is a vital food resource and, more importantly, a common subject in many areas such as the environment, employment, and foreign trade in sectoral terms. In this study, we investigated the effect of Turkey's seafood production and its trade with these products on Turkey’s foreign in line with the predictions of the gravity model, which is a theory of international economics. As a result, using 1990-2019 data with 12 countries where Turkey has the highest seafood trade, trading partners with higher revenues showed a higher demand and greater import chances, and an increase in production capacity by Turkey could create additional trade volumes. Besides, the geographical distance is negative and statistically significant in the models following the theoretical expectation, and the shipping cost was the critical factor determining Turkey's bilateral trade performance. The exchange rate has a positive and significant effect on trade, and seafood exports have a positive and statistically significant effect on trade, while imports have a negative and significant effect. As a result of the study, if Turkey's production increases overall the model variables, its trade will increase following the gravity model.
AtıfOpenAlex1İncele - MakaleAçık Erişim2022Farklı substratlar, Pleurotus ostreatus'un antioksidan özelliklerini ve antimikrobiyal aktivitesini etkiler mi?
Karaoğlu, Şengül Alpay; Peksen, Aysun; Can, Zehra; Bozdeveci, Arif; Avcı, Sibel
Öz: Bu çalışmanın amacı, yetiştirme ortamının Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.'un antioksidan özellikleri ve antimikrobiyal aktiviteleri üzerindeki etkisini belirlemektir. Çalışmada beş adet talaş (%80) ve atık (%20 Çay Atığı veya Buğday Kepeği) ile farklı oranlarda (%80 Talaş + %20 TW, %80 Talaş + 20% GW) yetiştirme substratları hazırlanmıştır. Toplam 19 farklı ortamda yetiştirilen P. ostreatus'tan elde edilen metanol ekstraktların, mikroorganizmalara karşı antimikrobiyal aktiviteleri agar kuyu difüzyon tekniği ile test edildi. Toplam fenolik içerik, Folin-Ciocalteau prosedürü kullanılarak ölçülmüştür. Antioksidan kapasitesi, DPPH'nin ferrik indirgeyici antioksidan gücü (FRAP) ve serbest radikal süpürücü aktivitesi kullanılarak belirlendi.. 80QS+20TW substratından elde edilen mantarların metanol ekstraktının bu çalışmada incelenen tüm mikrooganizmalara karşı en etkili ekstrakt olduğu belirlendi. Farklı substratlar üzerinde yetiştirilen mantar ekstraktlarının antioksidan içerikleri arasında önemli farklılıklar (P
AtıfOpenAlex1İncele - MakaleAçık Erişim2022Scopus SJRQ1Screening of plant pollen sources, polyphenolic compounds, fatty acids and antioxidant/antimicrobial activity from bee pollen
Gercek, Yusuf Can; Celik, Saffet; Bayram, And Sinan
In this study, the botanical origin, total flavonoid and phenolic content, antioxidant activity, phenolic profile and fatty acid composition of mixed bee pollen loads collected in Bayburt, Turkey, were determined. In addition to these assays, antibacterial activity of bee-collected pollen extract (BCPE) against a variety of food-borne pathogenic bacteria was determined in vitro. Pollen loads were classified into five botanical families based on their color: Asteraceae, Fabaceae, Campanulaceae, Cistaceae and Rosaceae. Total flavonoid, total phenolic, CUPRAC and CERAC concentrations were 173.52 mg GAE/g, 79.21 mg QE/g, 85.59 mg Trolox/g and 118.13 mg Trolox/g, respectively. Twenty-three phenolic compounds were scanned in bee pollen extract by LC-MS/MS, with rutin being the most abundant. Cis-4,7,10,13,16,19 docosahexaenoic acid was the predominant fatty acid, followed by cis-11-eicosenoic acid, palmitic acid, and alfa linolenic acid. In addition, the agar well diffusion (AWD) and micro-broth dilution methods were used to determine of the antibacterial activity of the BCPE sample. MIC values were observed to vary between 2.5–5 mg/mL for Gram-positive bacteria and 5–10 mg/mL for Gram-negative bacteria. These findings indicate that bee pollen could be a potential source of antioxidants and antimicrobials.
AtıfScopus62WoS56OpenAlex71
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 - MakaleYalnız künye2022Scopus SJRQ1Production and characterisation of goat milk powder made from sonicated whole milk concentrates
Sert, Durmuş; Mercan, Emin
In the present study, goat milk powder (GMP) was produced from sonicated whole milk concentrates for 0–60 min. The physicochemical, functional, and microbiological properties and powder flow behaviours of the GMP samples were determined. Sonication decreased firmness and consistency values of milk concentrate with the increased treatment time. L∗ value of the sonicated GMPs was higher than that of the control. The bulk density of samples was between 0.681 and 0.736 g cm−3, increased by sonication. However, sonication resulted in lower wettability, dispersibility, and foaming capacity. The D [3,2] value of GMPs ranged from 21.9 to 31.1 μm, increased by sonication. Sonication caused reduced cohesion and caking properties of GMPs compared with the control. Also, lower compaction levels at different flow rates were determined in the sonicated samples. In general, powder flow analyses showed that sonication improved GMP flow behaviour. Sonicated samples had reduced microbial load compared with the control.
AtıfScopus12WoS8OpenAlex11İncele - Kitap BölümüYalnız künye2022Regulation of Natural Food Additives
Öztekin, Sebahat; Anaya, Katya; Yurdunuseven-Yildiz, Aysun
The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ʼnatural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade.
AtıfScopus15OpenAlex9İncele - MakaleAçık Erişim2022Scopus SJRQ2In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods
Koseoglu, Sabiha Zeynep Aydenk; Celikel, Seda
This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (<55) of roasted chickpea. There was a significant relationship between the hydrolysis indices of Turkish Delight and other sweet foods and also glycemic indices (p <0.05). Absorption rates of all foods increased and reached the highest level in parallel with their hydrolysis indices after 3 hours. Turkish delight had the highest RAG (glucose released from starch and sugars within 20 min incubation), while RAG and RDS (rapidly digestible starch) of the roasted chickpea were low. Chickpeas with the lowest glycemic index according to their digestibility and effects on blood glucose should be recommended by nutrition professionals to provide glycemic control and controlled consumption of the delight with the highest glycemic index.
AtıfScopus9WoS6OpenAlex9İncele - MakaleAçık Erişim2022Scopus SJRQ1Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)
Kaban, Güzin; Sallan, Selen; Çinar Topçu, Kübra; Sayın Börekçi, Bilge; Kaya, Mükerrem
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.
AtıfScopus25WoS23OpenAlex25İncele - 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 SJRQ1Simultaneous Detection of Ochratoxin A and Aflatoxins in Industrial and Traditional Red and isot Pepper Flakes along with Dietary Exposure Risk Assessment
Oztekin, Sebahat; Karbancioglu-Guler, Funda
This study focused on the co-occurrence of aflatoxins (AFs) and ochratoxin A (OTA) in traditionally and industrially dried red pepper flakes (DRPFs) and isot pepper flakes (IPFs). Following the multitoxin immunoaffinity column (IAC) clean-up, high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) was used to quantify AFs and OTA. The limit of detection (LOD) and limit of quantification (LOQ) values were 0.11 and 0.18 μg kg-1(AFB1), 0.04 and 0.08 μg kg-1(AFB2), 0.13 and 0.18 μg kg-1(AFG1), 0.04 and 0.11 μg kg-1(AFG2), and 0.10 and 0.21 μg kg-1(OTA), respectively. AFB1,AFB2, AFG1, and OTA were found to be positive in 93, 74, 17, and 94% of all samples, respectively. The contamination levels in positive samples ranged from 0.23 to 38.69, 0.04 to 2.14, 0.13 to 0.88, and 0.18 to 52.19 μg kg-1for AFB1, AFB2, AFG1, and OTA, respectively, while no AFG2was found above the detection limit (0.04 μg kg-1). None of the industrial isot peppers exceeded the European Union limits, while the levels of AFB1(5 μg kg-1), total AFs (10 μg kg-1), and OTA (20 μg kg-1) of the traditional peppers were above the limit by 30% (16/54), 26% (14/54), and 4% (2/54), respectively. Co-occurrence of AFB1-AFB2-OTA was the most frequent, accounting for 54% (29/54) of all samples. At the upper bound (UB), estimated average exposure to AFB1, total AFs, and OTA was determined to be 0.175, 0.189, and 0.124 ng kg-1bw day-1in all samples, respectively. The margin of exposure (MoE) value of AFB1and total AFs was found to be 977 and 909, indicating high health concerns compared to OTA (MoE >10,000). AFB1and total AFs may result in 0.0058 and 0.0062 liver cancer cases/100,000 person/year at UB, respectively, and weekly OTA exposure was 0.868 ng kg-1bw, well below the provisional tolerable weekly intake, hence not of health concern. AFs exposure could endanger health, whereas OTA posed no toxicological concerns through dried red pepper consumption.
AtıfScopus17WoS17OpenAlex15İncele - MakaleAçık Erişim2022Scopus SJRQ2Estimation of soil temperatures with machine learning algorithms—Giresun and Bayburt stations in Turkey
Guleryuz, Didem
Since soil temperature (ST) is one of the most critical determinants affecting the soil’s physical and chemical properties, the studies on soil temperature estimation increase with the widespread use of deep learning and machine learning algorithms. This study estimates soil temperature at four depths for Giresun and Bayburt stations in Turkey employing the Bayesian Tuned Gaussian Process Regression (BT-GPR), Bayesian Tuned Support Vector Regression (BT-SVR), and Long Short Term Memory (LSTM) models. The stations were selected from semiarid (Bayburt station) and very humid (Giresun station) climates to compare the models’ performance and measure their applicability in different climate classes. Common meteorological indicators were determined as input parameters in the developed models, and a five-and-a-half-year daily dataset was used for all models. This paper represents a novel scheme to optimize the hyperparameters of kernel functions for GPR and SVR models using the Bayesian optimization method to expand predictive efficiency. The developed GPR and SVR models’ outputs are compared with LSTM via three statistical metrics comprising the root mean square error (RMSE), mean absolute error (MAE), and the coefficient of determination (R2). The results show that the BT-GPR model has a superior estimation ability than other developed models for the two stations. The daily ST estimation with the highest accuracy was obtained at a 5-cm depth using BT-GPR at Giresun station (RMSE = 0.0439, R2 = 0.9535, MAE = 0.0344 in the testing phase) and Bayburt station (RMSE = 0.0525, R2 = 0.9438, MAE = 0.0412 in the testing phase). These outcomes provide helpful benchmarking guidance for future soil temperature investigation at various depths across the selected regions.
AtıfScopus12WoS14OpenAlex21İncele - MakaleAçık Erişim2022Scopus SJRQ4Isolation of Distinct Lactobacillaceae spp. with Functional Characteristics from Traditional Sourdough Samples; [Geleneksel Ekşi Hamur Örneklerinden Fonksiyonel Özelliklere Sahip Farklı Lactobacillaceae spp. İzolasyonu]
İspirli, Hümeyra; Dertli, Enes
Lactic Acid Bacteria (LAB) were isolated from traditional sourdough samples, and functional properties of selected LAB species were determined. Five distinct strains Limosilactobacillus fermentum LR1, Lacticaseibacillus rhamnosus LR2, Levilactobacillus senmaizukei CE37, Lactiplantibacillus plantarum CE48 and Limosilactobacillus reuteri KD44A were identified following the genotypic discrimination of hundred isolates. Presence of bacteriocin genes in identified species was determined by PCR, and sourdough isolates have been shown to carry bacteriocin genes although they vary according to species. Exopolysaccharide (EPS) production tests showed that the amount of EPS production varies in different media and different incubation conditions. Antimicrobial effects of 5 different LAB species were determined against Bacillus cereus BC 6830, which cause rop problems, and other pathogen species and also molds isolated from bread. Amylolytic activities of isolates, which are important in terms of technological roles, were determined genotypically and phenotypically. Finally, the phytase and phosphatase activities of these species were studied. This study was aimed to unveil the functional sourdough LAB species to be used for industrial purposes.
AtıfScopus4OpenAlex3İncele - MakaleAçık Erişim2022Scopus SJRQ2Pastinaca vanensis (Apiaceae), a new species from Turkey
Demir, Ibrahim; Sefali, Abdurrahman; Yapar, Yakup
Pastinaca vanensis is described as a new species from the Başkale district (Van-Turkey). Its diagnostic characteristics are discussed, and taxonomic comments are presented. P. vanensis is related to Pastinaca zozimoides but differs from this species in indumentum, petal color, and mericarp features. Data on ecology and the conservation status of the new species are also presented. A distribution map of the new and related species is provided.
- Kitap BölümüYalnız künye2022Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
Devecioglu, Dilara; Dikmetas, Dilara Nur; Oztekin, Sebahat; Karbancioglu-Guler, Funda
This chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides, toxins, and process contaminants are included in the relevant headings. It is seen that although the results vary according to the process condition and the studied product, each applied process offers significant advantages in itself. The effectiveness of cold plasma, irradiation, high hydrostatic pressure, ozone, pulsed electric field, pulsed light, supercritical carbon dioxide, and ultrasound processes is emphasized in ensuring food safety for fruits and vegetables. In addition, parameters such as quality and sensory that may be affected by the process application are also mentioned, and the potential of processes for application is explained.
- MakaleAçık Erişim2022Scopus SJRQ1The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder
Sert, Durmuş; Mercan, Emin
The impact of ozone treatment (OT) for 0 (control) 30, 60, 90 and 120 min to whey concentrate (WC) on powder flow, physicochemical, functional, and microbiological characteristics of whey powders (WPs) was examined. OT decreased the cohesiveness of WC, whereas the firmness, consistency and index of viscosity were not affected. OT caused higher L∗ and b∗ values in WP and improved the solubility and foaming capacity, but decreased foaming stability and bulk density. OT increased the mean particle size of WP samples depending on the treatment time. Higher treatment time of OT resulted in a lower cohesion index. OT decreased caking ability of WP samples and increased flow stability. Compaction coefficient and cohesion index depending on increasing test speed, were generally reduced with higher OT. Overall, powder flow analyses revealed that OT of WC resulted in improved flow behaviour of WP. The microbial load of WP was reduced using OT.
AtıfScopus14WoS10OpenAlex16İncele - MakaleYalnız künye2022Scopus SJRQ1Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures
Sert, Durmuş; Mercan, Emin; Kılınç, Mehmet
The effects of cow and buffalo milk mixtures on powder flow behaviour, functional characteristics and microstructure of whole milk powder was investigated. Milk powder was produced from 100% cow milk (G1), 100% buffalo milk (G2), 75% cow/25% buffalo milk (G3), 50% cow/50% buffalo milk (G4) and 25% cow/75% buffalo milk (G5). A higher proportion of buffalo milk increased the hydroxymethylfurfural, thiobarbituric acid reactive substances and free fatty acid contents in powders, but decreased dispersibility and wettability. The lowest and highest mean particle size values were obtained in G3 and G2 samples. Milk powder containing a higher level of buffalo milk increased caking ability and compaction coefficients of milk powder. All samples had remarkably cohesive characteristics. A higher proportion of cow milk can improve the flow behaviour of milk powder containing cow and buffalo milk mixtures in terms of caking, cohesion, and powder speed flow dependency.
AtıfScopus11WoS7OpenAlex8İncele - MakaleAçık Erişim2022Scopus SJRQ2Probiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile composition
Arslaner, Ayla; Salik, Mehmet Ali
This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement: There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.
AtıfScopus7WoS6OpenAlex10İncele - MakaleYalnız künye2022Scopus SJRQ3The Importance of Nutrition and a Balanced Diet in the Elderly during the COVID-19 Pandemic
Esgin, Özge; Erten, Tayyibe
Background: Age is an important risk factor for the mortality rate in the COVID-19 disease, and mostly, hospitalised patients over 60 years with chronic diseases are at high risk of death due to this disease. Along with preventive measures, proper nutrient intake might be helpful in maintaining a healthy state or reduce the severity of the COVID-19 disease in the elderly. Methods: The search was carried out in the PubMed, Scopus, Medline, Google Scholar and Web of Science using the following terms: COVID-19, coronavirus, elderly, elderly nutrition. Results: The requirement for some macro and micronutrients, especially the nutrients that support the immune activity, increases in this disease. During the pandemic, the daily energy requirement for the elderly is 27-30 kcal/kg, while the protein intake is at least 1g/kg, and the ratio of fat and carbohydrate is 30:70 or less than 50:50. The daily intake of vitamin A, B6, B12, C, D, zinc and selenium can also be increased due to their supporting function in the immune system. Probiotics include Bifidobacterium longum MM-2, Lactobacillus plantarum 06CC2, Lactobacillus bulgaricus OLL1073R-1 and Lactobacillus rhamnosus M21, and the consumption of prebiotics in diet enhances the immune function. Additionally, flavonoids, such as baicalin, epigallocatechin gallate, gallocatechin gallate, kaempferol, luteolin, resveratrol and quercetin, improve immunity by reducing oxidative stress in the elderly. Conclusion: Adequate and balanced nutrition diet should be applied during the pandemic; in addition to this, micronutrient deficiencies should also be overcome in the elderly at every stage of life. Nuron&The novel coronavirus, called SARS-CoV2 (Severe Acute Respiratory Syndrome CoronaVirus-2), emerged at the end of 2019 in China and was announced as a global pandemic by the World Health Organisation (WHO) on March 11th, 2020 [1]. It has spread more rapidly than previous coronavirus outbreaks, such as SARS-CoV and MERS-CoV (Middle East respiratory syndrome coronavirus); thus, it has affected most countries [2, 3]. By August 2021, WHO reported globally 206.958.371 confirmed cases of COVID-19, including 4.357.179 deaths [4]. Since SARS-CoV-2 enters the cells through angiotensin-converting enzyme 2 (ACE2), it binds to the ACE2 membrane of alveolar epithelial cells and attacks firstly the respiratory system [5].
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