Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2023Scopus SJRQ1/r/bayburt/10847
  Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

  Mayookha, V. P.; Pandiselvam, R.; Kothakota, Anjineyulu; Ishwarya, S. Padma; Khanashyam, Anandu Chandra; Kutlu, Naciye; Rifna, E. J.; Kumar, Manoj; Panesar, Parmjit S.; El-Maksoud, Ahmed A. Abd

  Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications.

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  AtıfScopus78·WoS71·OpenAlex70

  İncele
• MakaleYalnız künye2020Scopus SJRQ1/r/bayburt/12052
  Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

  İspirli, Hümeyra; Özmen, D.; Yılmaz, Mustafa Tahsin; Sağdıç, O.; Dertli, Enes

  In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was investigated. To achieve this, a glucan deficient ΔgtfA mutant was produced by the deletion of the glucansucrase gene from strain E81. By comparison of glucan-positive and glucan-negative strains for rheological properties of sourdough revealed that in situ α-glucan production resulted in higher elasticity in sourdough. However, no additional effect of in situ glucan on textural characteristics of bread was observed although addition of glucan ex situ at 0.09% level significantly decreased bread hardness. Scanning Electron Microscopy (SEM) images of lyophilized sourdoughs confirmed association of glucan and starch granules forming a film like structure in sourdough.

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  AtıfScopus71·WoS58·OpenAlex67

  İncele
• MakaleAçık Erişim2011Scopus SJRQ1/r/bayburt/13984
  Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

  Şengül, Mustafa; Erkaya, Tuba; Başlar, Mehmet; Ertugay, M. Fatih

  The combined effect of simultaneously applied acoustic energy and ultraviolet irradiation (UV-C), named photosonication, on the population reduction of total and coliform bacteria in raw milk was investigated. Photosonication was carried out at 100% (120 μm; 240 W) amplitude of ultrasound accompanied by UV light of 13.2 W cm-2 while sonication was carried out at 100% amplitude without UV light. An ultrasonic processor (400 W and 24 kHz with a 22 mm diameter probe) and 3 ultraviolet lamps (4400 μW cm-2 per lamp) were used. The exposure time was 15 min for all treatment, and samples were taken after 0, 3, 6, 9, 12 and 15 min. Thermal treatment (at 65 °C for 30 min) achieved a 3.29 log and 5.31 log-reduction for total and coliform bacteria, respectively. However, the reduction achieved was 4.79 log cfu mL-1 and 5.31 log cfu mL-1 for total and coliform bacteria, respectively, in photosonication while 1.31 log cfu mL-1 and 4.01 log cfu mL-1 for total and coliform bacteria, respectively in sonication. During photosonication, UV light contributed to an increase of lethality.

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  AtıfScopus33·WoS32·OpenAlex39

  İncele