Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2018Scopus SJRQ1/r/bayburt/14061
  Antimicrobial Carvacrol in Solution Blow-Spun Fish-Skin Gelatin Nanofibers

  Liu, Fei; Saricaoglu, Furkan Tuerker; Avena-Bustillos, Roberto J.; Bridges, David F.; Takeoka, Gary R.; Wu, Vivian C. H.; Chiou, Bor-Sen; Wood, Delilah F.; McHugh, Tara H.; Zhong, Fang

  Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria. Fish-skin gelatin (FSG) nanofibers encapsulating carvacrol (15%, 20%, 25%, and 30%, w/w FSG) were successfully prepared via solution blow-spinning (SBS) technique using lecithin (2.475% wb) as the surfactant. FSG emulsions with lower carvacrol ratios (5% and 10%) showed higher values in particle size and surface tension as well as lower values in viscosity and modulus, which led to failure of maintaining nanofibers shape. The formed carvacrol-FSG nanofibers showed round and smooth morphologies with average fiber diameters ranging from 103.2 to 138.1 nm as the carvacrol ratio increased from 15% to 30%. Carvacrol was evenly dispersed within the interior of nanofiber matrix. All carvacrol-FSG nanofibers showed inhibitive effects against the growth of Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Moreover, nanofibers with lower carvacrol ratios showed bigger inhibition zones for E. coli and L. monocytogenes (20 mm compared with 12.5 mm for lowest to highest carvacrol ratios, respectively). Nanofibers stored at 20 degrees C (51% RH) showed better retention (40% to 60%) for carvacrol during the first 4 weeks of storage, while nanofibers stored at 2 degrees C (70% RH) showed better retention (10% to 30%) at the end of storage.

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  AtıfWoS28·OpenAlex31

  İncele
• MakaleYalnız künye2018Scopus SJRQ1/r/bayburt/13615
  Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

  Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Atalar, Ilyas; Yazici, Fehmi

  Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.

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  AtıfScopus158·WoS141·OpenAlex160

  İncele
• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/13890
  Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

  Saricaoglu, Furkan Turker; Turhan, Sadettin

  In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4%) and glycerol (30, 40 and 50%) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36°C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.

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  AtıfScopus7·WoS6·OpenAlex9

  İncele
• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/12411
  Edible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical properties

  Yayli, Damla; Turhan, Sadettin; Saricaoglu, Furkan Turker

  In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L∗ values of films decreased, but a∗ and b∗ values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.

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  AtıfScopus28·WoS25·OpenAlex33

  İncele
• MakaleAçık Erişim2017Scopus SJRQ1/r/bayburt/12244
  Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

  Gul, Osman; Saricaoglu, Furkan Turker; Mortas, Mustafa; Atalar, Ilyas; Yazici, Fehmi

  The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to 150 MPa pressure. Microstructural and rheological properties of products, except temperature sweep, were greatly affected by HPH treatments. Homogenized samples showed significant reduction in particle size, which turned from bimodal and poly-disperse to monodisperse distributions. HPH decreased the consistency of products from 91.82 to 0.51 Pa.sn and increased flow behavior index from 0.15 to 0.36. All samples showed higher values G′ than G″, which indicates that samples could be classified as soft-gel network, and hazelnut milk samples did not obey the Cox-Merz rule without multiplying angular frequency with shift factor. In conclusion, HPH can be used to reduce the consistency of samples and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance. Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product.

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  AtıfScopus97·WoS80·OpenAlex100

  İncele
• MakaleAçık Erişim2017Scopus SJRQ1/r/bayburt/12235
  Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

  Saricaoglu, Furkan Turker; Gul, Osman; Tural, Serpil; Turhan, Sadettin

  The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins.

  AtıfScopus53·WoS51·OpenAlex56

  İncele
• MakaleYalnız künye2016Scopus SJRQ1/r/bayburt/12445
  Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

  Ağar, Berrin; Gençcelep, Hüseyin; Saricaoğlu, Furkan Türker; Turhan, Sadettin

  The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald–de Waele model was successfully used to describe the flow properties of meat emulsions (R2 > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G′) much greater than loss modulus (G″). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors (αSF). Material stiffness parameter (Aα) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics.

  AtıfScopus55·WoS48·OpenAlex66

  İncele
• MakaleAçık Erişim2015Scopus SJRQ1/r/bayburt/13911
  The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions

  Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin

  In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07-0.90g/g, and 14.98mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19μm and 293.06μm. The maximum solubility was obtained from DMS after heat treatment at 70°C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R2>0.961). While starch types did not affect the K values of emulsions (p>0.05), starch concentrations did (p<0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G″). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Frequency dependence of complex modulus (G*) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function (α) and concentration dependent stiffness parameter (Aα). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS.

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  AtıfScopus92·WoS77·OpenAlex92

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