Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2026Scopus SJRQ1Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots
Aktağ, Işıl Gürsul; Cömert, Ezgi Doğan; Gökmen, Vural
This study investigated the impact of sulfuring, various drying methods, and storage with different packaging on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots. Changes in the concentrations of α-dicarbonyl compounds, 5-hydroxymethylfurfural, sugars, and color were monitored in the samples (sulfured/non-sulfured, oven-/sun-dried, polyethylene/vacuum/modified atmosphere packaging) during storage at room temperature for 12 months. Among α-dicarbonyl compounds, 3-deoxyglucosone was the most prevalent, reaching 1356.8 ± 70.6 mg/kg dry matter in sulfured oven-dried apricots after drying. Methylglyoxal reached its peak at 723.2 ± 9.9 mg/kg dry matter in sulfured sun-dried apricots after storage. 5-Hydroxymethylfurfural remained at significantly lower levels than the dominant α-dicarbonyl compounds. Both α-dicarbonyl compounds and 5-hydroxymethylfurfural increased significantly during storage, irrespective of packaging, while sulfuring influenced the type of α-dicarbonyl compounds formed. These findings underscore the significance of processing and storage in influencing α-dicarbonyl compounds accumulation, providing valuable insights into maintaining the safety and quality of dried apricots.
AtıfScopus2WoS2OpenAlex2
İncele - MakaleYalnız künye2023Scopus SJRQ1Acrylamide formation in apple juice concentrates during storage
Aktağ, Işıl Gürsul; Gökmen, Vural
This study investigated the acrylamide formation in model systems, laboratory-scale produced apple juice concentrates obtained from different stages of process, and commercial apple juice concentrates at different Brix levels during the storage. Changes in the concentrations of reducing sugars, asparagine, 5-hydroxymethylfurfural, 3-deoxyglucosone, and acrylamide were monitored. In addition, Schiff bases of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine were confirmed using high-resolution mass spectrometry in order to understand the contribution of intermediates to acrylamide formation. The results revealed that acrylamide formed in both acidic-aqueous model systems and laboratory-scale apple juice concentrates during production. The concentrations of 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide increased significantly (p < 0.05) with the increase in Brix levels whereas asparagine levels decreased in commercial apple juice concentrates during storage. The concentration of acrylamide reached at the maximum level of 0.30 ± 0.02 µmol/kg dry matter in 70°Bx of the concentrates. The findings showed that long-term storage of apple juice concentrates at high Brix levels contributes the acrylamide formation even in unsuitable systems such as acidic and high moisture medium. The confirmation of Schiff base of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine demonstrated that the acrylamide formation was attributed to the accumulation of intermediates leading to the conversion of asparagine to acrylamide.
AtıfScopus9WoS8OpenAlex9İncele - MakaleYalnız künye2020Scopus SJRQ4Preservative effect of coriander essential oil applied in different proportions on the storage of rainbow trout (Oncorhynchus mykiss) fillets
Kuzgun, Nermin Karaton; Erecevit Sönmez, Pınar; Tanyildizi, Muhammet Şaban
Aim of this study, the sensorial, microbiological, and chemical features during shelf life at 2 ± 2 °C of rainbow trout fillets samples treatment with coriander essential oils were examined of protective effect of oils. According to the findings of the research, the storage during of fillets ended on day 9th, that of control on day 12th, that of samples applied with coriander oils 0.1% on day 15th, which of fillets applied with coriander oils 0.25% and applied with coriander oils 0.5% on day 18th. The minimum number of bacteria, values of TVB-N and TBA were founded in trout fillets treatment with 0.5% coriander essential oil. In terms of the sensory quality of the fillets, as assessed by panelists participating in the panel, it was detected that highest point was given to the fillets groups to which coriander essential oil of 0.5% had been enforced, and as a result, with this application, it was underlined that was obtained in a positive direction of a flavor very different other than ordinary fish flavor by panelists.
AtıfScopus5WoS2İncele - MakaleYalnız künye2013Scopus SJRQ3Effects of harvesting time and modified atmosphere packaging on biochemical changes in potato tubers
Batu, Ali; Sen, Levent
Undamaged potato tubers (cv. 'Marfona') grown in Tokat, Turkey, were used in this study. The tubers were cured for two weeks at 15 degrees C and 75-85% relative humidity. The tubers were sorted for size, shape and physical damage and were divided into two groups. One group was left unwrapped and the other was placed on polystyrene trays and heat-sealed in 30, 40 or 60 mu m low density polyethylene (LDPE) film or 38 mu m c-polypropylene (CPP) film. The samples were kept in temperature-controlled rooms at 5 +/- 1 degrees C and 75-85% RH for eight months. Samples were taken every month during storage, and the internal colour, ascorbic acid, titratable acidity, pH and total soluble solids were determined. Results indicate that the harvesting time and storage period significantly affected quality parameters. The highest increases in total soluble solids, minimum change in pH, lowest titratable acidity and ascorbic acid values were found in tubers in 38 mu m CPP harvested on July 25th. The lowest pH and ascorbic acids were found in the 40 mu m LDPE packaged tubers, while maximum titratable acidity was found in the unwrapped tubers harvested on 20th September. The L* values indicate that the internal lightness of the tubers generally decreased during the storage period, indicating that they became a bit darker during storage.