Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Altay, Filiz(1)
• Bayram, Sinan(1)
• Isik, Beyza Sukran(1)
• Kamiloglu, Aybike(1)
• Kothakota, Anjineyulu(1)
• Kutlu, Naciye(1)
• Maerescu, Cristina Maria(1)
• Pandiselvam, R.(1)
• Saka, Irem(1)
• Socol, Claudia Terezia(1)
• Sruthi, N.U.(1)

• MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/10931
  Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt

  Isik, Beyza Sukran; Bayram, Sinan; Altay, Filiz

  Natural colorants have become a developing market because of consumer preferences, and more cost-effective and stable production is necessary. In the present study, a natural green colorant was obtained via microwave-assisted extraction from spinach waste to produce affordable, environmentally-friendly, and innovative colorants. The extracts were encapsulated with zein via uniaxial and coaxial electrospinning techniques to overcome the stability issues associated with their natural green color. The encapsulation efficiencies of uniaxially encapsulated chlorophyll extracted from spinach waste by microwave were 63.50 and 57.18 for chlorophyll a and b, respectively. The efficiencies of chlorophyll a and b by coaxial electrospinning were found 49.53% and 88.58%, respectively. The microwave-assisted extraction and the addition of eumelanin may contribute positively to the antioxidant activity and thermal stability of electrospun samples. The stability test against light revealed that 61% of chlorophyll a could be preserved by uniaxial electrospinning. In addition, when chlorophyll-loaded nanofibers were incorporated into yogurt, a more stable green color was achieved during storage.

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  AtıfScopus10·WoS9·OpenAlex11

  İncele
• Derleme MakaleAçık Erişim2022Scopus SJRQ1/r/bayburt/13575
  Impact 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.

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  AtıfScopus135·WoS118·OpenAlex129

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