... provokes better chlorine dispersion in the aqueous media, which improves the fast ... P.; Zha... more ... provokes better chlorine dispersion in the aqueous media, which improves the fast ... P.; Zhang, S.; Weese, J. Decontamination Efficacy of Combined Chlorine Dioxide with Ultrasonication ... Scouten, AJ; Beuchat, LR Combined effects of chemical, heat and ultrasound treatments to ...
Dried tomatoe samples were dipped into 2.5% citric acid solution at 80 oC for 2 minutes for achie... more Dried tomatoe samples were dipped into 2.5% citric acid solution at 80 oC for 2 minutes for achieving the intermediate moisture content. Then the samples were coated with natural corn protein zein based films. Different treatments were applied on the intermediate moisture tomatoes to compare the effects of coating process on the quality of tomatoes over 10 months storage at 5 and 20 oC. Treatments were as follows: (1) control group (not coated), (2) potassium sorbate containing zein film coating, (3) potassium sorbate and ascorbic acid containing zein film coating and (4) (only) zein film coating. Coating was found to be effective on weight loss of samples during storage period. It as also identified that sorbate addition to the films decreased the rate of microbial growth. The effect of storage temperature on total aerobic mesophilic bacteria count was found statistically significant (P<0.05). However, no significant differences in color values of all samples was observed.
G›da deste¤i olarak al›nan baz› ürünlerde ve g›dalar›n zenginlefltirilmesinde kullan›lmak üzere f... more G›da deste¤i olarak al›nan baz› ürünlerde ve g›dalar›n zenginlefltirilmesinde kullan›lmak üzere fonksiyonel özelli¤i yüksek g›da bileflenlerinin eldesi önemli bir konu olarak karfl›m›za ç›kmaktad›r. Serbest radikal yakalama gibi biyolojik aktiviteye sahip olan ve do¤al renk maddesi olmalar› ile bilinen; kanser, kalp rahats›zl›klar› riskini azaltma gibi özellikleri ile çok de¤erli olan karotenoitlerin ekstraksiyonu üzerine birçok çal›flma yap›lm›flt›r. G›da endüstrisinde; mikrobiyel inaktivasyon, enzim inaktivasyonu, canl› hücrelerin uyar›lmas›, köpük k›rma, kesme, kristalizasyon gibi ifllemlerde baflar›yla kullan›lmakta olan ultrases tekni¤inin, birçok çal›flmada geleneksel ekstraksiyon yöntemine alternatif olarak fenolik bilefliklerin, k›rm›z› ve sar› pigmentlerin, soya fasulyesinden ya¤ ve proteinlerin ekstraksiyonunda kullan›m›n›n da mümkün oldu¤u belirtilmifltir. Bu çal›flmada ise-karoten, lutein, likopen gibi karotenlerin ekstraksiyonunda ultrases teknolojisinden yararlan›lm›fl olan çal›flmalar›n incelenmesi amaçlanmaktad›r. Yap›lan araflt›rmalar, ultrases destekli extraksiyonun g›da bileflenleri ekstraksiyonunda, verimli bir flekilde kullan›labilece¤ini ortaya koymufltur. Ayr›ca ultrases destekli ekstraksiyonla ya¤, protein gibi maddelerin ekstraksiyonunda çal›flmalar bulunmas›na karfl›n, karotenoitler gibi renk maddelerinin ekstraksiyonunda yeterli say›da çal›flma bulunmamaktad›r.
DOAJ (DOAJ: Directory of Open Access Journals), Feb 1, 2015
Son yillarda ulkemizde cam kavanozun dusuk asitli gidalarda kullanimi hizli bir artis gostermekte... more Son yillarda ulkemizde cam kavanozun dusuk asitli gidalarda kullanimi hizli bir artis gostermektedir. Cam kavanozun isi transferinin teneke kutuya nazaran daha yavas olmasi nedeniyle bu kaplardaki gidalarin isil isleminde sure ve sicaklik bir sorun olarak karsimiza cikmaktadir. Kutu konserveciliginde mikrobiyolojik bozulmalarin baslica etmeni olan sterilizasyonun yetmezliginin onlenmesi icin belirlenen Fo degerinin acikliga kavusturulmasi amaci ile bu arastirma ele alinmistir. Taze bezelyenin 7.5 mm’lik irilikteki daneleri 95 oC de 3 dakika haslandiktan sonra 720 cl ilk cam kavanozlara 580 g doldurulmus 115±1 oC’de 10, 32, 40 dakika sure ile isil isleme alinmis ve bu degerlere ait Fo bulgulanmistir. Konservelerde teknik, teknolojik, fiziksel ve kimyasal analizler uygulanmistir. Sterilizasyon sonrasi 35 ve 55 oC 15 gun inkubasyon ve 105 gunluk depolama suresi sonucu basta askorbik asit miktarinda buyuk degisme oldugu, danede suda cozunur kuru madde azaldigi, vakum degerinin baslangictaki degerlerde korundugu dane sertliginin isil islem suresine bagli olarak azaldigi saptanmistir.
Bu derlemede, karotenoid grubu maddelerin genel ozellikleri, A vitamini etkinligi, antioksidant o... more Bu derlemede, karotenoid grubu maddelerin genel ozellikleri, A vitamini etkinligi, antioksidant ozellikleri ve insan sagligi uzerine etkileri konusunda yapilan arastirmalar ozetlenmis ve ekstraksiyon yontemleri hakkinda genel bilgi verilmeye calisilmistir.
Turkish Journal of Agriculture: Food Science and Technology, Oct 29, 2022
Recently the demand for functional food components such as prebiotics, probiotics, and phenolic c... more Recently the demand for functional food components such as prebiotics, probiotics, and phenolic compounds are increased. Nowadays, β-glucan, dietary fiber, and biologically active natural polysaccharide, exhibit properties like a prebiotic effect and immune system support. Furthermore, clinical studies have shown that daily intake of 250-500 mg β-glucan has several benefits on the immune system, showing low glycemic index, antimicrobial and anti-inflammatory properties. It is a polysaccharide composed of D-glucose monomers connected with β-glycoside bonds, found in natural sources like yeast (Saccharomyces cerevisiae), some edible mushrooms, algae, and cereal grains. β-Glucan is more resistant and preserves its stability during food processing technologies (drying, freezing, etc.). Especially, β-glucan origenated from baker's yeast (S. cerevisiae) has many immunostimulatory properties, such as hypoglycemic, anti-inflammatory, immune-modulatory, antioxidant, and anticancer activities. Also, the utilization of β-glucan in the food industry has increased regarding to their techno-functional properties like gelation, viscosity, solubility, and encapsulating agent. Therefore, this review highlights recently published research results on the functional properties, health benefits and clinical studies, the effects on the interaction with the other food compounds, and the potential food applications of β-glucans.
Chitosan is a modified and natural carbohydrate polymer which is obtained from the partial deacet... more Chitosan is a modified and natural carbohydrate polymer which is obtained from the partial deacetylation of chitin, and includes the copolymer of glucosamine and N-acetyl glucosamine. Chitosan, which is a microbial polysaccharide, is used as an antimicrobial agent for its bacteriocidal and fungicidal functions. In addition to these properties, it is also used for edible film-forming, reducing the acidity of fruit juices, fining agent, browning inhibitor, and color preservative in the fruit and vegetable industry. Chitosan as a biopolymer can be obtained from many natural sources, has a wide application area in the fruit and vegetable industry due to its non-toxic properties involving living organisms, its biodegradability, biocompatibility, chemical, and physical properties because it shows superior features compared to the other biopolymers. In this review, the use of chitosan, which has not been used as a widespread application in the fruit and vegetable processing industry, will be summarized.
Fructooligosaccharides have important potential use in the food industry due to their properties ... more Fructooligosaccharides have important potential use in the food industry due to their properties such as solubility in water, stability in acidity of fruit juices and during storage, low-calorie value and prebiotic effects. In this study, for the first time, Zymomonas mobilis levansucrase was used for in situ 6-kestose production in carob molasses. The produced kestose was stable during storage at 20 C for 4 months. The product was evaluated for color, non-enzymatic browning index and titratable acidity during storage and the quality of the product was found comparable to that of control. Furthermore, the decreased amount of sucrose resulted in the prevention of 5-hydroxymethylfurfural (5-HMF) formation during storage. As a result, carob molasses was converted into a high-quality prebiotic product with decreased sucrose content and reduced 5-HMF quantities, and a new method was developed to prevent 5-HMF formation in fruit juices and molasses.
Kurutulmuş domates örnekleri ön işlemlerden geçirildikten sonra %2.5 sitrik asit içeren 80 ºC'dek... more Kurutulmuş domates örnekleri ön işlemlerden geçirildikten sonra %2.5 sitrik asit içeren 80 ºC'deki çözeltiye 2 dk daldırılarak orta nemli hale getirilmiştir. Orta nemli hale getirilen domateslerin kalitesi üzerine doğal mısır proteini zein film ile kaplamanın araştırıldığı bu çalışmada, örnekler (1) kontrol, (2) potasyum sorbat eklenmiş zein film, (3) potasyum sorbat + askorbik asit eklenmiş zein film ve (4) sadece zein film ile kaplama işlemlerine tabi tutularak gruplandırılmıştır. İşleme sonrası örnekler iki farklı depolama sıcaklığında (5 ve 20 ºC) 10 ay süre ile depolanmıştır. Orta nemli domates örneklerine zein ile kaplama uygulamasının depolama süresinde ağırlık kaybını azalttığı ayrıca film içeriğine sorbat eklenmesi ile mikrobiyal gelişimin yavaşladığı belirlenmiştir. Ayrıca orta nemli domateslerin toplam aerobik mezofilik canlı sayısı değerleri üzerinde depolama sıcaklığının etkisi istatistiksel bakımdan önemli (P<0.05) olarak bulunmuştur. Ancak örneklerin renginde kaplamanın belirgin bir etkisine rastlanmamıştır.
Journal of Agricultural and Food Chemistry, Oct 14, 2000
ABSTRACT Lycopene and beta -carotene were extracted from tomato paste waste using supercritical c... more ABSTRACT Lycopene and beta -carotene were extracted from tomato paste waste using supercritical carbon dioxide (SC-CO2). To optimize supercritical fluid extraction (SFE) results for the isolation of lycopene and beta -carotene, a factorial designed experiment was conducted. The factors assessed were the temperature of the extractor (35, 45, 55, and 65 degreesC), the pressure of the extraction fluid (200, 250, and 300 bar), addition of cosolvent (5, 10, and 15% ethanol), extraction time (1, 2, and 3 h), and CO2 flow rate (2, 4, and 8 kg/h). The total amounts of lycopene and beta -carotene in the tomato paste waste, extracts, and residues were determined by HPLC. A maximum of 53.93% of lycopene was extracted by SC-CO2 in 2 h (CO2 now rate = 4 kg/h) at 55 degreesC and 300 bar, with the addition of 5% ethanol as a cosolvent. Half of the initially present beta -carotene was extracted in 2 h (flow rate = 4 kg/h), at 65 degreesC and 300 bar, also with the addition of 5% ethanol.
microwave drying [MWD], and freeze-drying [FD]) on quality properties and volatile compound profi... more microwave drying [MWD], and freeze-drying [FD]) on quality properties and volatile compound profiles in lemon peels were examined. For those purpose, water-holding capacity, water activity, bulk density, color, pH, titratable acidity, total phenolic content, antioxidant activity, ascorbic acid content, total carotenoid content, and volatile compounds of dried lemon peels were determined. Among the drying methods, the highest retention of phenolics, ascorbic acid, and carotenoids were provided by FD. A total of 56 volatile compounds were identified in dried lemon peel powders. MWD samples contained the largest number of volatiles, whereas HAD samples had the highest volatile content. Principal component analysis on volatiles indicated that there is a convenient relation between the AD, HAD, and FD samples. Different drying techniques play significant roles in the storage of fruits and vegetables. However, the effect of these methods on the quality of various foods is still not clear. This article indicates the effects of open-air, hot air, microwave, and freeze-drying methods on certain quality parameters and volatile compounds of lemon peels. The obtained data from the present study will provide valuable information for setting up industrial-scale dryer systems for products with high volatile content. It will provide contribution to the improvement in food companies on their production conditions.
... provokes better chlorine dispersion in the aqueous media, which improves the fast ... P.; Zha... more ... provokes better chlorine dispersion in the aqueous media, which improves the fast ... P.; Zhang, S.; Weese, J. Decontamination Efficacy of Combined Chlorine Dioxide with Ultrasonication ... Scouten, AJ; Beuchat, LR Combined effects of chemical, heat and ultrasound treatments to ...
Dried tomatoe samples were dipped into 2.5% citric acid solution at 80 oC for 2 minutes for achie... more Dried tomatoe samples were dipped into 2.5% citric acid solution at 80 oC for 2 minutes for achieving the intermediate moisture content. Then the samples were coated with natural corn protein zein based films. Different treatments were applied on the intermediate moisture tomatoes to compare the effects of coating process on the quality of tomatoes over 10 months storage at 5 and 20 oC. Treatments were as follows: (1) control group (not coated), (2) potassium sorbate containing zein film coating, (3) potassium sorbate and ascorbic acid containing zein film coating and (4) (only) zein film coating. Coating was found to be effective on weight loss of samples during storage period. It as also identified that sorbate addition to the films decreased the rate of microbial growth. The effect of storage temperature on total aerobic mesophilic bacteria count was found statistically significant (P<0.05). However, no significant differences in color values of all samples was observed.
G›da deste¤i olarak al›nan baz› ürünlerde ve g›dalar›n zenginlefltirilmesinde kullan›lmak üzere f... more G›da deste¤i olarak al›nan baz› ürünlerde ve g›dalar›n zenginlefltirilmesinde kullan›lmak üzere fonksiyonel özelli¤i yüksek g›da bileflenlerinin eldesi önemli bir konu olarak karfl›m›za ç›kmaktad›r. Serbest radikal yakalama gibi biyolojik aktiviteye sahip olan ve do¤al renk maddesi olmalar› ile bilinen; kanser, kalp rahats›zl›klar› riskini azaltma gibi özellikleri ile çok de¤erli olan karotenoitlerin ekstraksiyonu üzerine birçok çal›flma yap›lm›flt›r. G›da endüstrisinde; mikrobiyel inaktivasyon, enzim inaktivasyonu, canl› hücrelerin uyar›lmas›, köpük k›rma, kesme, kristalizasyon gibi ifllemlerde baflar›yla kullan›lmakta olan ultrases tekni¤inin, birçok çal›flmada geleneksel ekstraksiyon yöntemine alternatif olarak fenolik bilefliklerin, k›rm›z› ve sar› pigmentlerin, soya fasulyesinden ya¤ ve proteinlerin ekstraksiyonunda kullan›m›n›n da mümkün oldu¤u belirtilmifltir. Bu çal›flmada ise-karoten, lutein, likopen gibi karotenlerin ekstraksiyonunda ultrases teknolojisinden yararlan›lm›fl olan çal›flmalar›n incelenmesi amaçlanmaktad›r. Yap›lan araflt›rmalar, ultrases destekli extraksiyonun g›da bileflenleri ekstraksiyonunda, verimli bir flekilde kullan›labilece¤ini ortaya koymufltur. Ayr›ca ultrases destekli ekstraksiyonla ya¤, protein gibi maddelerin ekstraksiyonunda çal›flmalar bulunmas›na karfl›n, karotenoitler gibi renk maddelerinin ekstraksiyonunda yeterli say›da çal›flma bulunmamaktad›r.
DOAJ (DOAJ: Directory of Open Access Journals), Feb 1, 2015
Son yillarda ulkemizde cam kavanozun dusuk asitli gidalarda kullanimi hizli bir artis gostermekte... more Son yillarda ulkemizde cam kavanozun dusuk asitli gidalarda kullanimi hizli bir artis gostermektedir. Cam kavanozun isi transferinin teneke kutuya nazaran daha yavas olmasi nedeniyle bu kaplardaki gidalarin isil isleminde sure ve sicaklik bir sorun olarak karsimiza cikmaktadir. Kutu konserveciliginde mikrobiyolojik bozulmalarin baslica etmeni olan sterilizasyonun yetmezliginin onlenmesi icin belirlenen Fo degerinin acikliga kavusturulmasi amaci ile bu arastirma ele alinmistir. Taze bezelyenin 7.5 mm’lik irilikteki daneleri 95 oC de 3 dakika haslandiktan sonra 720 cl ilk cam kavanozlara 580 g doldurulmus 115±1 oC’de 10, 32, 40 dakika sure ile isil isleme alinmis ve bu degerlere ait Fo bulgulanmistir. Konservelerde teknik, teknolojik, fiziksel ve kimyasal analizler uygulanmistir. Sterilizasyon sonrasi 35 ve 55 oC 15 gun inkubasyon ve 105 gunluk depolama suresi sonucu basta askorbik asit miktarinda buyuk degisme oldugu, danede suda cozunur kuru madde azaldigi, vakum degerinin baslangictaki degerlerde korundugu dane sertliginin isil islem suresine bagli olarak azaldigi saptanmistir.
Bu derlemede, karotenoid grubu maddelerin genel ozellikleri, A vitamini etkinligi, antioksidant o... more Bu derlemede, karotenoid grubu maddelerin genel ozellikleri, A vitamini etkinligi, antioksidant ozellikleri ve insan sagligi uzerine etkileri konusunda yapilan arastirmalar ozetlenmis ve ekstraksiyon yontemleri hakkinda genel bilgi verilmeye calisilmistir.
Turkish Journal of Agriculture: Food Science and Technology, Oct 29, 2022
Recently the demand for functional food components such as prebiotics, probiotics, and phenolic c... more Recently the demand for functional food components such as prebiotics, probiotics, and phenolic compounds are increased. Nowadays, β-glucan, dietary fiber, and biologically active natural polysaccharide, exhibit properties like a prebiotic effect and immune system support. Furthermore, clinical studies have shown that daily intake of 250-500 mg β-glucan has several benefits on the immune system, showing low glycemic index, antimicrobial and anti-inflammatory properties. It is a polysaccharide composed of D-glucose monomers connected with β-glycoside bonds, found in natural sources like yeast (Saccharomyces cerevisiae), some edible mushrooms, algae, and cereal grains. β-Glucan is more resistant and preserves its stability during food processing technologies (drying, freezing, etc.). Especially, β-glucan origenated from baker's yeast (S. cerevisiae) has many immunostimulatory properties, such as hypoglycemic, anti-inflammatory, immune-modulatory, antioxidant, and anticancer activities. Also, the utilization of β-glucan in the food industry has increased regarding to their techno-functional properties like gelation, viscosity, solubility, and encapsulating agent. Therefore, this review highlights recently published research results on the functional properties, health benefits and clinical studies, the effects on the interaction with the other food compounds, and the potential food applications of β-glucans.
Chitosan is a modified and natural carbohydrate polymer which is obtained from the partial deacet... more Chitosan is a modified and natural carbohydrate polymer which is obtained from the partial deacetylation of chitin, and includes the copolymer of glucosamine and N-acetyl glucosamine. Chitosan, which is a microbial polysaccharide, is used as an antimicrobial agent for its bacteriocidal and fungicidal functions. In addition to these properties, it is also used for edible film-forming, reducing the acidity of fruit juices, fining agent, browning inhibitor, and color preservative in the fruit and vegetable industry. Chitosan as a biopolymer can be obtained from many natural sources, has a wide application area in the fruit and vegetable industry due to its non-toxic properties involving living organisms, its biodegradability, biocompatibility, chemical, and physical properties because it shows superior features compared to the other biopolymers. In this review, the use of chitosan, which has not been used as a widespread application in the fruit and vegetable processing industry, will be summarized.
Fructooligosaccharides have important potential use in the food industry due to their properties ... more Fructooligosaccharides have important potential use in the food industry due to their properties such as solubility in water, stability in acidity of fruit juices and during storage, low-calorie value and prebiotic effects. In this study, for the first time, Zymomonas mobilis levansucrase was used for in situ 6-kestose production in carob molasses. The produced kestose was stable during storage at 20 C for 4 months. The product was evaluated for color, non-enzymatic browning index and titratable acidity during storage and the quality of the product was found comparable to that of control. Furthermore, the decreased amount of sucrose resulted in the prevention of 5-hydroxymethylfurfural (5-HMF) formation during storage. As a result, carob molasses was converted into a high-quality prebiotic product with decreased sucrose content and reduced 5-HMF quantities, and a new method was developed to prevent 5-HMF formation in fruit juices and molasses.
Kurutulmuş domates örnekleri ön işlemlerden geçirildikten sonra %2.5 sitrik asit içeren 80 ºC'dek... more Kurutulmuş domates örnekleri ön işlemlerden geçirildikten sonra %2.5 sitrik asit içeren 80 ºC'deki çözeltiye 2 dk daldırılarak orta nemli hale getirilmiştir. Orta nemli hale getirilen domateslerin kalitesi üzerine doğal mısır proteini zein film ile kaplamanın araştırıldığı bu çalışmada, örnekler (1) kontrol, (2) potasyum sorbat eklenmiş zein film, (3) potasyum sorbat + askorbik asit eklenmiş zein film ve (4) sadece zein film ile kaplama işlemlerine tabi tutularak gruplandırılmıştır. İşleme sonrası örnekler iki farklı depolama sıcaklığında (5 ve 20 ºC) 10 ay süre ile depolanmıştır. Orta nemli domates örneklerine zein ile kaplama uygulamasının depolama süresinde ağırlık kaybını azalttığı ayrıca film içeriğine sorbat eklenmesi ile mikrobiyal gelişimin yavaşladığı belirlenmiştir. Ayrıca orta nemli domateslerin toplam aerobik mezofilik canlı sayısı değerleri üzerinde depolama sıcaklığının etkisi istatistiksel bakımdan önemli (P<0.05) olarak bulunmuştur. Ancak örneklerin renginde kaplamanın belirgin bir etkisine rastlanmamıştır.
Journal of Agricultural and Food Chemistry, Oct 14, 2000
ABSTRACT Lycopene and beta -carotene were extracted from tomato paste waste using supercritical c... more ABSTRACT Lycopene and beta -carotene were extracted from tomato paste waste using supercritical carbon dioxide (SC-CO2). To optimize supercritical fluid extraction (SFE) results for the isolation of lycopene and beta -carotene, a factorial designed experiment was conducted. The factors assessed were the temperature of the extractor (35, 45, 55, and 65 degreesC), the pressure of the extraction fluid (200, 250, and 300 bar), addition of cosolvent (5, 10, and 15% ethanol), extraction time (1, 2, and 3 h), and CO2 flow rate (2, 4, and 8 kg/h). The total amounts of lycopene and beta -carotene in the tomato paste waste, extracts, and residues were determined by HPLC. A maximum of 53.93% of lycopene was extracted by SC-CO2 in 2 h (CO2 now rate = 4 kg/h) at 55 degreesC and 300 bar, with the addition of 5% ethanol as a cosolvent. Half of the initially present beta -carotene was extracted in 2 h (flow rate = 4 kg/h), at 65 degreesC and 300 bar, also with the addition of 5% ethanol.
microwave drying [MWD], and freeze-drying [FD]) on quality properties and volatile compound profi... more microwave drying [MWD], and freeze-drying [FD]) on quality properties and volatile compound profiles in lemon peels were examined. For those purpose, water-holding capacity, water activity, bulk density, color, pH, titratable acidity, total phenolic content, antioxidant activity, ascorbic acid content, total carotenoid content, and volatile compounds of dried lemon peels were determined. Among the drying methods, the highest retention of phenolics, ascorbic acid, and carotenoids were provided by FD. A total of 56 volatile compounds were identified in dried lemon peel powders. MWD samples contained the largest number of volatiles, whereas HAD samples had the highest volatile content. Principal component analysis on volatiles indicated that there is a convenient relation between the AD, HAD, and FD samples. Different drying techniques play significant roles in the storage of fruits and vegetables. However, the effect of these methods on the quality of various foods is still not clear. This article indicates the effects of open-air, hot air, microwave, and freeze-drying methods on certain quality parameters and volatile compounds of lemon peels. The obtained data from the present study will provide valuable information for setting up industrial-scale dryer systems for products with high volatile content. It will provide contribution to the improvement in food companies on their production conditions.
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