Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021Scopus SJRQ1/r/bayburt/13509
  Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation

  Sert, Durmuş; Mercan, Emin; Kılınç, Mehmet

  This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.

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  AtıfScopus22·WoS16·OpenAlex20

  İncele
• MakaleYalnız künye2021Scopus SJRQ1/r/bayburt/13431
  Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors

  Şensu, Eda; Kasapoğlu, Kadriye Nur; Gültekin-Özgüven, Mine; Demircan, Evren; Arslaner, Ayla; Özçelik, Beraat

  Bioactive compounds such as phenolics, anthocyanins and carotenoids were investigated in Berberis plant with purple (PB), red (RB) and orange (OB) fruits (barberries). The study was aimed to evaluate the bioaccessibility of the antioxidants and ACE (angiotensin converting enzyme) inhibitory compounds of barberry plants upon their transit through in-vitro digestion. Among barberries, (PB) exhibited the strongest antioxidant activity due to its higher phenolic and flavonoid content. The order of total phenolics and anthocyanins was PB > RB > OB. Chlorogenic acid was the main phenolic compound in all barberries even after in-vitro digestion. All barberries had similar amounts of total carotenoids (4.45 mgβ-carotene/100gDW). After in-vitro digestion, decreasing phenolics, anthocyanins and carotenoids led to a reduced antioxidant activity. Anthocyanins were found the most sensitive compounds in-vitro digestion. In terms of ACE inhibition activity, only RB exhibited ACE inhibition before (73.84%) and after (65.51%) in-vitro digestion. No ACE inhibition activity was detected at all in RB and OB samples. Leaves and branches of Berberis had also over 50% ACE inhibitory activity. To our knowledge, this is the first study on the carotenoids of barberry and the effect of in-vitro digestion on its bioactive compounds and ACE inhibitors.

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  AtıfScopus30·WoS22·OpenAlex26

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• MakaleYalnız künye2021Scopus SJRQ1/r/bayburt/13355
  Production of lactose derivative hetero-oligosaccharides from whey by glucansucrase E81 and determination of prebiotic functions

  İspirli, Hümeyra; Dertli, Enes

  Bioactive oligosaccharides are important compounds for development of functional foods and ingredients. In this study, lactose derivative hetero-oligosaccharides were produced by acceptor reaction of glucansucrase E81 with whey. The synthesis of oligosaccharides was monitored by Thin Layer Chromatography (TLC) analysis followed by 1H and 13C Nuclear Magnetic Resonance (NMR) spectroscopy analysis which demonstrated the glycosylation of lactose with α-(1 → 2), α-(1 → 3) and α-(1 → 4) linkages. Liquid chromatography–mass spectrometry (LC-MS) analysis demonstrated the formation of DP 7 oligosaccharides from whey. The synthesized oligosaccharides were not digested under in vitro human gastric juice and α-amylase conditions. The prebiotic effect of lactose derivative hetero-oligosaccharides was tested and no growth in pathogenic strains was observed whereas certain probiotic strains utilised lactose derivative hetero-oligosaccharides as Carbon source and their growth was promoted. These findings can be important to reveal the potential of glucansucrases to produce functional oligosaccharides from different sources including waste materials.

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  AtıfScopus17·WoS16·OpenAlex16

  İncele
• MakaleAçık Erişim2021Scopus SJRQ1/r/bayburt/13288
  A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization

  Yilmaz, Mustafa Tahsin; İspirli, Humeyra; Taylan, Osman; Dertli, Enes

  In this study, tarragon extract was used as a reducing agent to perform green nano-biosynthesis of selenium nanoparticles (SeNPs). The synthesized SeNPs were characterized using measurements of UV–Vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy disperse analysis of X rays (EDAX), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD) and differential scanning analysis (DSC). Synthesis of nanoparticles was confirmed by observing a peak at 212 nm in UV-VIS, indicating the surface plasmon resonance of SeNPs. Tarragon extract enabled a stable dispersion of SeNPs, giving rise to formation of the nanoparticles in the shape of quasi-spheres without clustering with the sizes between 20 and 50 nm. The SeNPs were shown to be in the form of nanocrystals, having Se embedded in the nanostructure with high thermal stability (a high resistance to thermal process over 200 °C). The SeNPs synthesized with tarragon extract could remarkably increase the inhibition zones from approximately 13 to 18 mm against the pathogenic bacteria and from 10 to 14 mm, 17–36 mm, 8–12 mm, 15–24.5 mm and 9–14 mm, against A. alternata, A. niger, A. parasiticus, B. cinerea, F. oxysporum and P. chrysogenum, respectively.

  AtıfScopus86·WoS71·OpenAlex83

  İncele
• MakaleAçık Erişim2021Scopus SJRQ1/r/bayburt/13247
  High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation

  Sert, Durmuş; Mercan, Emin

  The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.

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  AtıfScopus12·WoS12·OpenAlex11

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• MakaleAçık Erişim2021Scopus SJRQ1/r/bayburt/13225
  Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics

  Sert, Durmuş; Mercan, Emin

  The aim of this study was to investigate the effects of the ozone treatment (OT) to milk concentrate (MC) and whey concentrate (WC) on the physicochemical and textural properties, as well as, on the microbial, antibiotic, and aflatoxin content. For that purpose, OT was applied to MC and WC samples 0 (control), 5, 10, 15, 30, or 60 min. OT (60 min) achieved 18.9 and 9.9% degradation of aflatoxin M1 in MC and WC, respectively. OT caused degradation of β–lactam, and tetracycline in concentrates. Volume mean diameter of MC was increased by OT, those of WC was decreased. The firmness and consistency values of ozone-treated concentrates were lower than the control groups. OT decreased the cohesivity of MC. OT increased the lightness of samples, while it decreased yellowness. In MC and WC samples, OT was effective in reducing the microbial load. The degradation of antibiotics and aflatoxin, and reducing the microbial load of concentrates by OT are crucial for human health and the processing of dairy products.

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  AtıfScopus32·WoS26·OpenAlex36

  İncele
• MakaleAçık Erişim2021Scopus SJRQ1/r/bayburt/12152
  Synthesis and characterization of Bifidogenic raffinose-derived oligosaccharides via acceptor reactions of glucansucrase E81

  İspirli, Hümeyra; Bowman, Michael J.; Skory, Christopher D.; Dertli, Enes

  Glucansucrases can perform acceptor reactions with different sugars to produce distinct oligosaccharides which can potentially act as prebiotics depending on their characteristics. Using cheap substrate sucrose and under mild and environmentally friendly conditions, glucansucrase-derived oligosaccharides can be produced with high yields. In this study, raffinose-derived oligosaccharides up to degree of polymerization (DP) 7 produced by glucansucrase E81 were characterized and their prebiotic functions were evaluated. The main product was a DP 4 oligosaccharide containing two products formed by the transfer of the glucose to raffinose at either the 3- (81%) or 4-O (19%) position of its galactose residue confirmed by NMR spectroscopy and LC-MS-LTQ analysis. The purified DP 4 raffinose-derived oligosaccharides were subjected to in vitro human gastric fluid and α-amylase digestion tests and no digestion was observed under both cases. Finally, prebiotic potential of DP 4 raffinose-derived oligosaccharides was tested with probiotic and pathogenic strains and only growth of Bifidobacteria promoted, thus supported the Bifidogenic activity of DP 4 raffinose-derived oligosaccharides.

  AtıfScopus8·WoS6

  İncele
• MakaleYalnız künye2020Scopus SJRQ1/r/bayburt/14509
  Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability

  Sert, Durmus; Mercan, Emin; Kara, Ummugulsum

  The goal of this research was to investigate the effects of the ozone treatment (OT) to raw cream on the physicochemical, microbiological, thermal, and oxidative properties of butter. For this purpose, butter samples were produced from raw cream, which was ozone-treated for 5 (OT-5), 15 (OT-15), 30 (OT-30), and 60 (OT-60) min. The control sample was also produced from non-ozonated raw cream. OT increased firmness, consistency, and fat particle size values of cream. The firmness of butter was between 97 and 380 N. Average fat particle size of samples (D[3.2]) ranged from 22.1 to 30.2 mu m, in which OT decreased it. A monomodal fat particle size distribution was determined in all-butter samples. OT decreased b value (yellowness) of butter, and the lowest value was determined in OT-60. The induction time of butter changed from 1.04 (OT-60) - 32.9 h (control). Two melting peaks were determined in butter samples at 14.2-14.6 and 32.3-33 degrees C. Ozonation for 60 min caused 2.01 log reduction in Staphylococci. Above 15 min, OT completely inactivated Salmonella and yeast-mould. Coliform was not detected in OT-30 and OT-60. The results showed that OT resulted in higher microbiological quality in butter from raw cream.

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  AtıfWoS28·OpenAlex30

  İncele
• MakaleYalnız künye2020Scopus SJRQ1/r/bayburt/13545
  Probiotic properties of lactic acid bacteria strains isolated from pastırma

  Topçu, Kübra Cinar; Kaya, Mükerrem; Kaban, Güzin

  In this study, the probiotic properties of 80 lactic acid bacteria (LAB) strains isolated from pastırma, a dry-cured meat product, were investigated. For this purpose, strains were investigated for their resistance to bile salt and hydrophobicity abilities. In 6 strains selected as a result of these analyses, development at high salt concentrations, auto-aggregation and co-aggregation, resistance to low pH, and adhesion analyses were performed. The growth percentage of all strains decreased with increasing bile salt concentration at both 25 °C and 37 °C. P. pentosaceus K7, K41, K44, K51 and K81 and P. acidilactici K99 gave the highest values in terms of hydrophobicity ability. The highest auto-aggregation and the highest co-aggregation were found in P. pentosaceus K41 (17.62%) and P. pentosaceus K44 strain (26.23%), respectively. These six strains showed tolerance to high acidity even at pH 2. The strains significantly maintained their viability in the simulated gastric and intestinal fluids. Furthermore, the strains had low adhesion capacity in Caco-2 and HT-29 cell lines and generally showed resistance under gastrointestinal system conditions. As a result, P. pentosaceus K44, P. acidilactici K99 and P. pentosaceus K41 could be considered as probiotic strains.

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  AtıfScopus55·WoS48·OpenAlex50

  İncele
• MakaleAçık Erişim2020Scopus SJRQ1/r/bayburt/13176
  Portable infrared sensing technology for phenotyping chemical traits in fresh market tomatoes

  Akpolat, Hacer; Barineau, Mark; Jackson, Keith A.; Aykas, Didem P.; Rodriguez-Saona, Luis E.

  Our objective was to develop predictive regression algorithms based on infrared spectroscopy to screen for selected quality traits directed at optimizing the selection capabilities of fresh market tomatoes. Fresh tomato (681) samples were harvested from multiple locations (Florida, Virginia, California and South Carolina) during the 2016 and 2018 seasons at various ripening stages. Spectra were collected by transmittance and attenuated total reflectance (ATR) either from the tomato surface or juice. Reference methods included soluble solid content, titratable acidity, sugars, organic acids, and lycopene. Partial least squares regression using surface spectra showed good correlation for lycopene and ascorbic acid (rcv>0.9) but modest correlation coefficients (rcv 0.54–0.80) for all other traits, while juice spectra gave high correlation coefficients (rcv>0.94) and excellent predictive performance (RPD range 3–10) for all quality traits except ascorbic acid (rcv>0.79). Multiple quality traits were simultaneously determined by using a single drop of sample providing fast (<1 min) measurements and minimal sample preparation based on unique spectral fingerprints.

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  AtıfScopus17·WoS15·OpenAlex19

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