Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleYalnız künye2026Scopus SJRQ1Assessing the Impact of Climate Change on the Sustainability of Sorghum Production: A Bibliometric Analysis
Zheng, Mingke; Tutar, Halit; Shaghaleh, Hiba; Alhaj Hamoud, Yousef; Er, Hasan; Omac, Basri; Yildirim, Gokhan; Eren, Ömer; Khalifa, Muhammad; Mwamahonje, Andekelile
Sorghum is a crucial crop for sustainable agriculture due to its drought resistance, low carbon footprint, and diverse applications in food, feed, and bioenergy. However, understanding the impact of climate change on sorghum production is essential for ensuring its future sustainability. This study conducts a comprehensive bibliometric analysis of scientific publications related to sorghum and climate change using the Web of Science (WoS) database, covering the period from 1984 to 2024. A total of 1053 relevant papers were analyzed, revealing an average annual growth rate of 12.73% and an average citation count of 32.02 per document. Most of the publications (83.5%) were research articles, while 9.7% were review papers. Among the contributing researchers, Prasad PVV emerged as the most productive author based on an h-index of 13, whereas the United States was identified as the most influential country, contributing 235 documents and 13,750 citations. Keyword clustering analysis identified five major research themes, including sustainable energy and environmental impacts, climate resilience, socioeconomic effects of climate change, and key crops. The findings of this study offer valuable scientific insights to guide future research and policymaking on climate change and sorghum sustainability.
AtıfScopus4OpenAlex3
İncele - MakaleYalnız künye2025Scopus SJRQ1Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating
Ekici, Seymanur; Omac, Basri; Sabanci, Serdal
In this study, plum marmalade was prepared using the ohmic heating method at three distinct voltage gradients (30, 35, and 40 V/cm). The quality properties of the marmalade prepared this way were contrasted with those prepared using the conventional heating method. Total phenolic content (TPC), antioxidant activity (AA), vitamin C content, total color change (ΔE), hydroxymethylfurfural (HMF), and the amount of time needed for the process, including heating and evaporation, were all measured as part of the study. According to the findings, ohmic heating—specifically, a voltage gradient of 40 V/cm—significantly reduced the heating time when compared to the traditional method, which raised the stability of vitamin C, AA, and phenolic compounds. When ohmic heating was used instead of conventional heating, the amounts of TPC, AA, and vitamin C increased by 19.50%, 33.90%, and 149.12%, respectively. In comparison to traditional heating under atmospheric conditions, the results also showed that ohmic heating increased the amounts of gallic acid (40.61%), catechin (40.98%), chlorogenic acid (25.05%), and rutin (24.67%). Furthermore, the results showed that ohmic heating reduced the amount of HMF (34.34%) and ΔE (2.27%) in comparison to conventional heating. TPC, AA, vitamin C, gallic acid, catechin, chlorogenic acid, and rutin were higher than conventional heating; nevertheless, HMF and ΔE were lower than conventional heating at the applied ohmic heating process. The results obtained indicate a strong potential for an ohmic heating system as a rapid heating method for preserving nutritional value.
AtıfScopus6WoS5OpenAlex6
İncele - MakaleAçık Erişim2024Scopus SJRQ2Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures
Omac, Basri
The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for Salmonella spp. in grated carrots. The results showed that Salmonella spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 101 and 102 CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of Salmonella spp. in grated carrots throughout the production process, storage, and distribution.
AtıfScopus4WoS4OpenAlex5İncele - MakaleAçık Erişim2024Scopus SJRQ1Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods
Ozdemir-Orhan, Necla; Eroglu, Zeynep; Omac, Basri
This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n < 1), with a good fit to the Power Law model, but viscosity and viscoelastic moduli decreased when the oleogel was used in place of shortening in cake recipes. In addition, the Cont-Cake-MWO had the greatest special volume value (2.31 ± 0.04 mL/g), whereas the Oleo-Cake-CO had the lowest (1.65 ± 0.02 mL/g) (p < 0.05). Furthermore, compared to the samples baked with CO, lower water activity and moisture values (p < 0.05) were observed in the samples baked in MWO due to their higher cooking loss values (p < 0.05). In all baking techniques, the addition of oleogel to the cake formula, used as a fat substitute, resulted in higher values for cohesiveness, hardness, springiness, and chewiness (p < 0.05). As a result, the inactivation of Salmonella in cakes slightly reduced with using oleogel as a fat substitute (p > 0.05), whereas it affected some quality properties of cakes baked with both heat treatments.
AtıfScopus4WoS4OpenAlex5İncele - MakaleYalnız künye2022Scopus SJRQ2Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes
Omac, Basri; Moreira, Rosana G.; Castell-Perez, Elena M.
This study investigated the efficacy of integrated electron beam (e-beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to serotypes Rissen (SAL1449), Montevideo (SAL4599), Saintpaul (476398), and Typhimurium (ATCC 13311 and ATCC 700720), dried in a biological safety cabinet for 2 h at room temperature and then stored at 4°C for 24 h to facilitate bacterial attachment before treatment. Tomatoes in H2O2 (60 mg/L) aqueous solution were irradiated at 0.45, 0.60, 0.75, 1.0, and 1.25 kGy dose. The combined treatment of 1.0 kGy radiation dose and 60 mg/L H2O2 achieved 4-log reductions in Salmonella. The D10−average value of Salmonella in the present study was 0.25 ± 0.01 kGy. Regarding the effect of the treatment on tomato quality, the combined application of e-beam up to 1.25 kGy and H2O2 (60 mg/L) did not affect (p >.05) the color and texture of grape tomatoes compared to non-irradiated samples. Furthermore, the combined treatments of e-beam and H2O2 aqueous solution reduced the dose uniformity ratio (DUR) by 7%, a relevant finding regarding commercial applications of electron beam accelerators. Exposure of the tomatoes to e-beam and water wash with added H2O2 is a promising decontamination system for use in tomatoes and other produce processing. Further studies on the optimization of this integrated treatment are needed. Practical Applications: Electron beam irradiation of tomatoes immersed in hydrogen peroxide (H2O2) solution reduces the dose required to eliminate pathogens in the fresh produce. The integrated treatment ensures minimal changes to produce quality and increased treatment efficiency in terms of dose uniformity.
AtıfScopus5WoS5OpenAlex4İncele - MakaleYalnız künye2022Scopus SJRQ2Ohmic heating: A futuristic method for cooking bulgur
Goksu, Ali; Omac, Basri; Sabancı, Serdal
Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p < 0.05). Novelty Impact Statement: Pre-cooked bulgur must be cooked in water by using electric or flame equipment before consumption. Nevertheless, in these systems, the cooking process consumes a pretty long time and causes a vast amount of waste energy. Therefore, alternative methods are needed to save time and energy. Thus, the ohmic heating was used as an alternative cooking process for bulgur prior to consumption.
AtıfScopus3WoS3OpenAlex9İncele - MakaleYalnız künye2022Scopus SJRQ2Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311
Omac, Basri; Moreira, Rosana G.; Castell-Perez, Elena
Electron beam technology may be integrated into the fresh produce wash water line, as an advanced oxidation process (AOP). However, prior to implementation, effectiveness of the technology must be assessed. Hydroxyl radical scavengers were used to quantify the role of yield of hydroxyl radicals in inactivation of the selected pathogen in aqueous solution. The combined lethal effect of e-beam treatment with aqueous hydrogen peroxide (H2O2) solution was also investigated. The radioresistance of Salmonella Typhimurium ATCC 13311 in deionized (DI) water, that is radiation D10 values, increased (p <.05) from 0.15 ± 0.00 kGy to 0.18 ± 0.00 kGy and to 0.19 ± 0.06 kGy when peptone water (PW) and phosphate buffered saline (PBS) was dissolved into DI water, respectively. Membrane-permeable ethanol provided better protection for this pathogen than nonpermeable PEG. Results suggest that to minimize the protective effects of inoculating suspending media used for the preparation of Salmonella suspension, 1.0 mM phosphate buffer (PB) should be used in microbial studies of irradiated foods. Nitrate and dissolved organic carbon (DOC) reacting with hydrated electrons (eaq−) and hydroxyl radicals (·OH), respectively, induced more sequestering of ·OH. E-beam treatment with 0.60 kGy dose in aqueous solution with H2O2 led to a reduction of 6.44 ± 0.03 log CFU/mL f S. Typhimurium ATCC 13311.
AtıfScopus3WoS3OpenAlex3İncele