Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(3)
- Meral, Raciye(3)
- Ceylan, Zafer(2)
- Uslu, Emin(2)
- Yilmaz, Mustafa Tahsin(2)
- 'Yilmaz, Mustafa Tahsin(1)
- Alav, Aslıhan(1)
- Ceylan, Z.(1)
- Erdal, Mehmet Okan(1)
- Gavgali, Mehmet(1)
- Gavgalı, Mehmet(1)
- Gemi, Lokman(1)
- Genccelep, Huseyin(1)
- Jin, Tony Z.(1)
- Kara, Hasan H.(1)
- Karakas, CananYagmur(1)
- Karakaş, Canan Yağmur(1)
- Liu, Cheng-Kung(1)
- Liu, Linshu(1)
- Sarker, Majher(1)
- Sousa, Ana M. M.(1)
- Tomasula, Peggy M.(1)
- Xiao, Fugang(1)
- Yazman, Şakir(1)
- Yuzer, Mustafa Onur(1)
- İspirli, Hümeyra(1)
Yayınlar
- MakaleYalnız künye2024Scopus SJRQ2Effect of sesame protein/PVA nanofibers on oil separation and rheological properties in sesame paste
Yuzer, Mustafa Onur; Genccelep, Huseyin
This study aimed to prevent or minimize the oil phase separation that occurs during storage (0-90 days) of sesame paste at room temperature. In order to determine the changes during storage in the sesame paste samples, the zeta potential, rheological properties, and the separated oil ratio were determined. Significant (p < 0.01) effects of applied storage time and additives on the amount of oil separated in sesame pastes were determined. The oil separated in sesame paste samples varied between 3.83% and 16.29%. While the rate of separated oil increased three times in the control group over time, it showed an insignificant (p > 0.05) increase especially in the samples where 2% nanofiber was added. It was determined that the separation of the oil phase from the structure could be prevented up to 24.73% with the addition of SPI and up to 63.02% with addition of SPINL (nanofiber containing protein isolate) compared to the control. Practical applications: During storage, the particles in the sesame paste tend to precipitate, causing oil separation and residue cake, thus negatively affecting the acceptability of consumers. Additives were added in order to prevent or minimize oil phase separation, which occurs in sesame paste stored at room temperature and is not desired by consumers. As additives, nanofibers containing sesame proteins produced by the electrospinning method and sesame protein isolates (SPIs) were added. Added additives acted by preventing the separation of the oil phase from the structure. It has been determined that the addition of SPI to sesame pastes does not completely prevent the problem of oil separation in sesame paste, but is effective in delaying and reducing it. Since the oil decomposition can be reduced, the amount of oil separated and therefore the part that can sink to the bottom will decrease, so sesame paste will be consumed more appropriately and will contribute to the country's economy.
AtıfScopus9WoS7OpenAlex7
İncele - MakaleYalnız künye2021Scopus SJRQ2Determination of mechanical properties of polymer matrix composites reinforced with electrospinning N66, PAN, PVA and PVC nanofibers: A comparative study
Uslu, Emin; Gavgali, Mehmet; Erdal, Mehmet Okan; Yazman, Şakir; Gemi, Lokman
Fiber-reinforced polymer matrix composites are widely used in many structural applications thanks to their exceptional properties. In recent years, the use of electrospinning nanofibers with unique properties as reinforcement agents has attracted a great deal of attention in improving the performance of these composites. Although there are many promising studies on this subject in the literature, there are still many issues that need to be investigated. In this study, an experimental research reporting on the production and mechanical properties of two-phase polymer matrix composites reinforced with various types of thermoplastic nanofibers is presented. Nanofiber mats were produced from N66, PAN, PVA, and PVC polymers by electrospinning technique. Composites were obtained by embedding these nanofibers into epoxy resin by using vacuum infusion process. Mechanical properties of the composites were determined by performing tensile tests and the results were compared. The morphologies of nanofibers and the fracture surfaces of the composites were examined with SEM. Finally, statistical evaluations were carried out using mechanical data. According to tensile test results, the best ultimate tensile strength of 38.04 ± 3.7 MPa, elongation of 2.46 ± 0.4 % and toughness of 532 ± 137 kJ/m3 were obtained from N66 nanofiber composite, while PVA nanofiber composite was the most favorable in terms of Young's modulus (2.40 GPa). It was observed that the polymer type significantly affected the performance of the composite. In addition to the best mechanical properties, N66 composite was found to be more stable and reproducible than other specimens. Due to the good impregnation of nanofibers, it was conclusively determined that the use of vacuum infusion process is suitable for the production of these materials.
AtıfScopus79WoS73OpenAlex81İncele - MakaleYalnız künye2019Scopus SJRQ1Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet
Meral, Raciye; Alav, Aslıhan; Karakas, CananYagmur; Dertli, Enes; Yilmaz, Mustafa Tahsin; Ceylan, Zafer
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.
AtıfScopus92WoS84OpenAlex91İncele - MakaleYalnız künye2019Scopus SJRQ1A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets
Ceylan, Z.; Uslu, Emin; İspirli, Hümeyra; Meral, Raciye; Gavgalı, Mehmet; 'Yilmaz, Mustafa Tahsin; Dertli, Enes
Enrichment of food products with beneficial Lactic Acid Bacteria (LAB) is an important methodology used to develop functional food products. Lactobacillus reuteri E81 was successfully nanoencapsulated into poly (vinyl alcohol)-based nanofibers for its application to the surface of fish fillets. The Scanning Electron Microscopy analysis confirmed the nanoencapsulation of L. reuteri E81 in electrospun nanofibers (LRNF) that had an average diameter of 381.83 ± 130.69 nm. LAB growth in rainbow trout fillets and fatty fish (mackerel) and were found to be 2.92 and in the range of 3.27 and 2.66 log CFU/g, respectively. Importantly, the antioxidative characteristics of fish fillets significantly increased following their coating with LRNF. The results revealed a significant increase in the inhibition of free radicals in the samples treated with nanoencapsulated L. reuteri as compared to control group fish fillet samples. DPPH activity significantly increased to 40.24%, 44.96%, 44.97 in mackerel samples treated with nanoencapsulated L. reuteri (MLR) and increased to 19.76%, 20.87%, 21.46% in rainbow samples treated with nanoencapsulated L. reuteri (RLR). MLR samples exhibited the highest ABTS radical-scavenging activity (1631 μmol TEAC/g). FRAP value of MLR samples was found to be 1.70 times higher than the control group samples.
AtıfScopus50WoS37OpenAlex45İncele - 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.
AtıfScopus108WoS95OpenAlex108İncele - MakaleYalnız künye2016Scopus SJRQ1Antibacterial poly(lactic acid) (PLA) films grafted with electrospun PLA/allyl isothiocyanate fibers for food packaging
Kara, Hasan H.; Xiao, Fugang; Sarker, Majher; Jin, Tony Z.; Sousa, Ana M. M.; Liu, Cheng-Kung; Tomasula, Peggy M.; Liu, Linshu
Poly(lactic acid) (PLA) fibers of submicron sizes encapsulating allyl isothiocyanate (AITC) (PfA) were made and electrospun onto the surfaces of PLA films. SEM examination confirmed the fusion of the two phases to form a bilayered fiber-grafted film after the film underwent air blowing and water washing to remove the nongrafted fibers. The fiber-grafted PLA films (PfA-g-film) retain the mechanical properties of PLA. The release of AITC from the fibers was temperature dependent. At temperatures lower than 4°C, the incorporated AITC remained within the fibers without losing activity; at room temperature, AITC released in a sustained manner over weeks. The release of AITC was also dependent on its initial concentration in the PLA electrospinning solution; samples with more AITC incorporated showed a higher release rate. PfA-g-films significantly inhibited the growth of Listeria innocua and Escherichia coli k12 when tested on package foods.
AtıfScopus48WoS36OpenAlex50İncele