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• MakaleAçık Erişim2024Scopus SJRQ2/r/bayburt/12972
  Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics

  Mercan, Emin

  This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films’ physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films’ mechanical properties. Increased ozone treatment time improved the film samples’ tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions.

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  AtıfScopus5·WoS5·OpenAlex6

  İncele
• MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/11603
  Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder

  Bebek, Müşerref; Sert, Durmuş; Mercan, Emin

  This study aimed to investigate the effects of the demineralisation process on powder flow, physicochemical, functional, and microstructural properties of whey powders (WP). WP samples were produced from 50, 70 and 90% demineralised sweet whey concentrates. Although the salt, ash, and lactic acid content of the powders decreased with increasing demineralisation, pH increased. D [3,2] (surface area mean diameter) value of WP samples ranged from 28.2 to 60.9 μm, in which demineralisation increased the particle size. The colour values showed increased darkness and yellowness, attributed to the higher demineralisation process. Demineralisation improved solubility and foaming characteristics, whereas it decreased the wettability and dispersibility of samples. The caking and cohesion characteristics of WP were significantly decreased by demineralisation. Demineralisation significantly improved the powder flow characteristics of samples. The cohesion index decreased depending on the demineralisation degree increased. Also, demineralisation decreased the cake strength and compaction coefficient of samples. Mineral content decreased with increasing demineralisation, with some minerals showing more sensitivity to demineralisation than others. Scanning Electron Microscope images showed reduced caking and clustering in samples with higher degrees of demineralisation. The results highlighted the importance of demineralisation as an effective parameter to control the properties of WP. In conclusion, this study demonstrated that the degree of demineralisation had a substantial impact on the physical and functional properties of WP.

  AtıfScopus1·WoS1·OpenAlex3

  İncele
• MakaleYayıncıda açık erişim2023Scopus SJRQ1/r/bayburt/11775
  Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt

  Sert, Durmuş; Mercan, Emin; Tanrıkulu, Mehmet

  Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetaldehyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L∗ and a∗ values, it caused lower b∗ values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g−1 and 5.70 to 8.96 log cfu g−1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.

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  AtıfScopus8·WoS5·OpenAlex10

  İncele
• MakaleYalnız künye2022Scopus SJRQ1/r/bayburt/13511
  Production 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.

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  AtıfScopus12·WoS8·OpenAlex11

  İncele
• MakaleAçık Erişim2022Scopus SJRQ1/r/bayburt/13113
  The 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.

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  AtıfScopus14·WoS10·OpenAlex16

  İncele
• MakaleYalnız künye2022Scopus SJRQ1/r/bayburt/12894
  Powder 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.

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  AtıfScopus11·WoS7·OpenAlex8

  İncele
• MakaleYalnız künye2021Scopus SJRQ4/r/bayburt/14162
  Effects of Bifidobacterium animalis and inulin addition on quality characteristics of synbiotic milk chocolate

  Akgül, Ayse; Sert, Durmus; Mercan, Emin

  The aim of this study was to investigate effects of addition of B. animalis BB-12 (before tempering, BT or after tempering, AT) and inulin (6, 8, and 10%) on thermal, physicochemical characteristics, fatty acid composition, textural properties and probiotic viability of milk chocolates during 60 days of storage. The free fatty acid (FFA) value of milk chocolates ranged from 0.66 to 0.89 (% oleic acid), in which higher ratio of inulin addition increased the FFA. Probiotics and inulin addition increased darkness of chocolates when compared to control. D[4,3] value of samples ranged from 9.26-17.97 mu m. Higher inulin ratio in chocolates increased viscosity and yield value. These values in the group BT were higher than those of the group AT. BB-12 count of probiotic and synbiotic samples ranged from 7.09-8.06 log cfu/g during the storage. Higher inulin ratio increased the probiotics count in samples. Probiotic addition after tempering increased the count of probiotic and improved viability at the end of storage. The results showed that B. animalis BB-12 is capable of surviving in milk chocolate, at an appropriate bacteria count (>107 cfu/g), up to 60 days of storage at 18 degrees C.

  AtıfWoS2

  İncele
• MakaleAçık Erişim2021Scopus SJRQ4/r/bayburt/14814
  Yüksek Basınç Homojenizasyon Uygulanmış Yağsız Süt Tozlarının Yenilebilir Film Üretiminde Kullanımı: Film Özelliklerinin Karakterizasyonu

  Sert, Durmuş; Mercan, Emin

  Gıdaların ambalajlanması tedarik zincirinde önemli bir rol oynamaktadır ve ambalajlama son işlemenin önemli bir bölümünü oluşturmaktadır. Yenilebilir filmler ve kaplamalar, gıda kalitesi optimizasyonu için ortaya çıkan stratejilerden biridir. Yenilebilir filmler ve kaplamalar kaliteyi sürdürme, raf ömrünü uzatma ve ambalaj malzemelerinin ekonomik verimliliğine katkıda bulunma potansiyeline sahiptirler. Ayrıca tüketicilerin sağlık kaygılarından dolayı sadece doğal bileşenler içeren yüksek kaliteli ürünlere olan talep artmaktadır. Bu amaçla doğal kaynaklı yeni ambalajlama materyalleri geliştirilmekte ve karakterize edilmektedir. Bu çalışmada, yüksek basınç homojenizasyon (YBH) uygulanarak üretilmiş yağsız süt tozu (YST) ilavesinin yenilebilir filmlerin fiziksel ve mekanik özelliklerine etkisi incelenmiştir. Bu amaçla, 50 MPa’da YBH uygulanmış süt konsantresinden püskürterek kurutmayla YST üretilmiştir. Üretilen YST jelatin bazlı yenilebilir film üretiminde %1, %2 ve %3 oranında kullanılmıştır. Artan oranda YST ilavesi filmlerin yoğunluğunun ve parlaklığının (L*) kontrol örneğine kıyasla artmasına yol açmıştır. Yenilebilir filmlerin hidrofobikliği YST eklenmesiyle artmıştır. Örneklerin kopma uzaması %245.40-295-28 aralığında değişmiş olup artan oranda YST ilavesi bu değeri artırmıştır. Yenilebilir filmlerin dayanım değerleri 2.86-3.75 MJ/m3 aralığında tespit edilmiştir. En düşük dayanım değeri %3 YBH uygulanmış YST ilaveli örnekte en yüksek değer ise kontrol örneğinde belirlenmiştir. Sonuçlar, yağsız süt tozunun, filmlerin gerilme dayanım değerlerini düşürmesi, kopma gerilmesi özelliklerini kısmen iyileştirmesi, daha elastik bir özellik sağlaması ve makul mekanik dayanıklılığı sağlaması açısından yenilebilir film üretimi üzerinde olumlu etkiler yapabileceğini göstermiştir.

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  AtıfOpenAlex1·TR Dizin1

  İncele
• MakaleAçık Erişim2021/r/bayburt/14699
  Determination of Physicochemical Properties, Powder Flow Behavior and Particle Size Parameters of Goat Milk Powders with Different Fat Content

  Sert, Durmuş; Mercan, Emin

  In this study, the effects of different fat ratios on some physicochemical properties, powder flow behavior (caking, cohesion and powder flow speed dependent properties) and particle size of goat milk powder were investigated. For this purpose, skim (SMP) and whole goat milk powders (WMP) were produced by spray-drying method. The tapped bulk density was determined as 0.71 g cm-3 in the SMP and 0.57 g cm-3 in the WMP. The solubility in both samples was 99.80%. The caking strength of SMP (-0.190 N.mm) was found to be significantly low compared to that of WMP (26.734 N.mm). The cohesion index of SMP was found to be 21.7, and that of the WMP was 42.2. Depending on the increasing speed, cohesion index values were found to be lower in SMP compared WMP. In both samples the compression coefficients decreased with increasing speed. At a speed of 100 mm s-1 , the compression coefficient of SMP was 38.6 N.mm, while this value was 63.3 N.mm for WMP. The D[4,3] value was determined as 44.0 µm in SMP and 34.2 µm in WMP. The results of powder flow analysed revealed that crucial data on the flow behavior of goat milk powder.

  AtıfTR Dizin1

  İncele
• MakaleYalnız künye2021Scopus SJRQ1/r/bayburt/13538
  Development 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.

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  AtıfScopus12·WoS10·OpenAlex12

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