Sürdürülebilir Kalkınma Amaçları

• 8
• 4
• 2
• 1
• 1

• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2994
  Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes

  Orhan, Necla Ozdemir; Eroglu, Zeynep

  In this study, black cumin oil (BCO) oleogel was produced using natural waxes (beeswax: BW, sunflower wax: SFW, and carnauba wax: CW) to offer a healthy alternative to shortening. Oiling-off was observed only in the BW oleogel (3.88 ± 0.02%). The CW oleogel had the lowest Ea (354.82 kJ/mol), indicating greater resistance to thermal degradation. The highest G′ and G″ were observed in the CW oleogel, while the lowest was observed in the BW oleogel. All oleogel samples displayed weak gel properties (tan δ > 0.1), but the lowest tan δ value belonged to the CW oleogel (0.12). After 4 weeks of storage, the peroxide values of the oleogels were lower than those of bulk oil (p <.05). Finally, the oxidation results showed that the BCO structuring by the waxes effectively protected it from oxidation over eight weeks of storage. Novelty impact statement: The most important innovation of the present study was to investigate the effect of BCO oleogelation on the stability of thymoquinone, the main phenolic compound of BCO. The BCO oleogels had higher thymoquinone content during the first half of the storage period compared with bulk BCO, showing that the oleogel network provides a protective effect against oxidation and thermal degradation.

  AtıfScopus14·WoS11·OpenAlex17

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2742
  Ohmic 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.

  • 
  • 
  AtıfScopus3·WoS3·OpenAlex9

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2532
  Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

  Karakavuk, Emrah; Goksu, Ali; Sabanci, Serdal

  In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13–17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The voltage gradient affected the total consumed energy, average power, and specific water removal ratio (SWRR) values (p <.05). The shortest time was obtained at 17 V/cm, while the longest time was 13 V/cm during the OE process. The EC value varies between 0.19–0.85 S/m for the voltage gradients. EC and current values increase with temperature until boiling starts, then decrease, and the EC value tends to increase slightly. The TPC value ranged between 587.4–716,4 mg GAE/100 g and was higher at OE than in the conventional process. As a result, the OE process preserves the TPC value of apple juice better while shortening the processing time. Novelty impact statement: The ohmic evaporation process is an alternative method that can be preferred in concentrating fruit juices with consuming less energy and obtaining higher quality products. In addition, considering the phenolic distribution, it was determined in this study that the products were better preserved in the ohmic evaporation process. It is predicted that it will provide important data for both pilot and industrial designs for the establishment of any ohmic evaporation systems.

  • 
  AtıfScopus6·WoS5·OpenAlex9

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2509
  Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating

  Goksu, Ali; Duran, Gülseven; Çilingir, Seda; Çevik, Mutlu; Sabanci, Serdal

  This study is to investigate the performance properties during the extraction of pectin from grapefruit peel powder using ohmic heating. Pectin extraction was carried out under different voltage gradients (7–11 V/cm), different solid: liquid ratios (1:20–1:60), and different holding times (0–180 min) at constant pH and temperature (80°C). The voltage gradient and solid: liquid ratio affected the time to reach the target temperature. The highest energy efficiency value for all voltage gradients and solid: liquid ratios were obtained in the 0 min holding time, and the efficiency value, which changed between 89.47% and 56.02%, was negatively affected by the increase in the holding time. The exergy efficiency was lower than the energy efficiency and decreased due to the increasing holding time and decreasing voltage gradient. Also, the exergy efficiency was found to be between 73.69% and 18.09%. Determining the performance characteristics of the system will make a significant contribution to pilot and industrial-scale system/process applications for the future. Practical application: In this study, pectin was successfully obtained from grapefruit powder using an ohmic heating system. The operating conditions for the obtained pectin include constant pH (pH:1) and temperature (80°C) but various voltage gradients, solid: liquid ratios, and extraction times. It has been observed that voltage gradient and extraction time were effective on energy efficiency. When looking at exergy efficiency, voltage gradient, solid: liquid ratio, and extraction time were effective. It has been observed that the improvement potential (IP) value calculated for the system decreases depending on the increasing voltage gradient. The results obtained in this study are thought to be an important data source for literature, pilot, and industrial-scale production systems. It has been realized that ohmic heating, which is increasingly used, is an alternative technique for pectin production.

  • 
  • 
  • 
  AtıfScopus13·WoS12·OpenAlex16

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2472
  The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish (Astacus leptodactylus Esch., 1823)

  Kurt Kaya, Gülderen

  Chemical and sensory parameters and the microbiological condition of marinated crayfish (Astacus leptodactylus), with emphasis on the quality and safety parameters, in brine, vacuum packaging (VP), and sous-vide cooking were investigated. Quality assessment of crayfish stored in in brine, vacuum packaging (VP), and sous-vide (SV) for up to 120 days at 4 ± 1°C was done by the monitoring of sensory parameters, microbiological condition, pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and peroxide value (PV). The highest concentration of TVB-N was recorded in the marinated crayfish stored under brine whereas the lowest TVB-N in the marinated crayfish stored under SV packed conditions. The concentration of TBA increased and its level reached over 5.44 mg MA/kg for crayfish stored in brine, 3.57 mg MA/kg for VP and 2.54 mg MA/kg for SV at 120 days. The formation of PV increased with the time of storage and was the lowest in the marinated crayfish stored in SV packed. During storage period, aerobic and anaerobic colony count, Escherichia coli, Coagulase positive staphylococcus, Listeria monocytogenes, Salmonella, and Clostridium perfringens were not found in any of samples. The marinated crayfish packed in sous-vide had extended shelf life at 4 ± 1°C compared to that packaged in brine and VP according to physicochemical analysis. Novelty impact statement: The biochemical quality degradation was considerably inhibited in SV-processed samples. Sous-vide packaging style had antioxidant activity. Crayfish processed by sous vide extended shelf-life to 120 days.

  • 
  AtıfScopus5·WoS5·OpenAlex4

  İncele
• MakaleYalnız künye2022Scopus SJRQ2/r/munzur/2427
  Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice

  Duran, Gülseven; Cevik, Mutlu

  In this study, the changes in pH, titratable acidity, survival of Lactobacillus acidophilus, mold and yeast counts, rheological properties, and sensory evaluation of fermented almond milk samples with and without added 100% orange juice at three different ratios (10%, 20%, and 30%) were investigated. pH and titratable acidity values of fermented almond milk samples varied between 3.97–4.40 and 0.178%–0.478% at the end of the fermentation process, respectively. It was determined that the survival of L. acidophilus content of fermented samples varied between 7.58 and 7.95 log CFU/ml. The best suitable rheological model for the flow behavior of all fermented almond milk samples was the Power-Law model. Fermented almond milk samples with added 20% and 30% orange juice was more preferred by the panelists. It is thought that the results of this study could provide valuable information for equipment and pumping systems that can be installed on an industrial scale. Practical applications: In recent years, cereals (oats, rice, corn), legumes (soybean, cowpea, chickpea), oilseeds (sesame, sunflower, flaxseed), and hard-shelled fruits (almond, coconut, hazelnut, peanut, walnut) is widely used in the production of plant milk. In this study, the changes in some quality and rheological properties of fermented almond milk samples with added different ratios of orange juice were investigated. It was determined that all fermented almond milk samples had high probiotic content at the end of the fermentation stage. As a result of the sensory evaluation, it was determined that the acceptability of fermented almond milk with added 20% and 30% orange juice was very high compared to other samples.

  • 
  • 
  AtıfScopus2·WoS2·OpenAlex2

  İncele
• MakaleAçık Erişim2021Scopus SJRQ2/r/munzur/3089
  The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis

  Ariç Sürme, Seda; Sabancı, Serdal

  Ohmic heating is based on the principle of heating by passing an alternating current through the product between two electrodes and is an increasingly current electrical heating technique in food applications. The main purpose of the present study is to evaporate milk (cow's milk) from 7.85 kg-water/kg-dry matter (DM) content to approximately 3 kg-water/kg-DM content under atmospheric conditions in different voltage gradients and to examine the electrical conductivity (EC) value during the evaporation process. Also, performance evaluation was determined and compared with the traditional method. It was determined that the total process time in the Ohmic heating assisted evaporation (OHAE) process was 31–92.5 min, while in the traditional evaporation process, the total process time was 41.10 ± 2.1 min. The EC value was 0.43–1.89, 0.44–1.89, and 0.44–1.92 S/m for 7, 9, and 11 V/cm, respectively. In the OHAE process, it was determined that as the voltage gradient increased, the energy and exergy efficiency increased. The lowest energy and exergy efficiency values were obtained in the traditional method. In general, OHAE can be applied to milk, and it was a highly efficient process. Practical applications: Ohmic heating is one of the current electrical heating techniques studied in many areas by researchers. In this study, the change in electrical conductivity and performance values during the milk evaporation process was examined and compared with the traditional method. The OHAE process was more efficient than the traditional method in terms of both energy and exergy efficiency. It is thought that this evaluation will contribute as a data source for both industry and pilot-scale designs. Besides, it will contribute data to the literature with the exergy analysis that is limited in the Ohmic heating process. As a result, a concentrated milk sample with high yield and approximately 3 kg water/kg DM content was obtained.

  • 
  • 
  AtıfScopus21·WoS16·OpenAlex20

  İncele
• MakaleYayıncıda açık erişim2021Scopus SJRQ2/r/munzur/2948
  Investigation of antioxidant properties of chamomile consumed as herbal tea

  Karaaslan Ayhan, Nagihan

  Common chamomile is consumed as herbal tea due to its antioxidant properties and biological activities in daily life. In this study, antioxidant activities and total phenolic contents of white and yellow chamomiles were investigated in terms of extraction methods and solvent types. In all extraction methods used for extraction of both chamomiles, the best antioxidant activity and total phenolic results were obtained with water extracts. Also, the best yield was found with sonication-assisted stirring for both chamomile extracts obtained using three extraction solvents. DPPH and ABTS radical scavenging activities obtained by sonication-assisted stirring for water extracts were 10.886 ± 0.244 mg TEAC/g and 8.702 ± 0.567 mg TEAC/g for white chamomile, and 11.709 ± 0.693 mg TEAC/g and 11.139 ± 0.514 mg TEAC/g for yellow chamomile. The total phenolic contents were determined as 3.863 ± 0.325 mg GAE/g for white chamomile and 5.225 ± 0.417 mg GAE/g for yellow chamomile. Novelty impact statement: In this study, the antioxidant properties of white and yellow chamomile were examined in detail in terms of different extraction methods and solvent types. Sonication-assisted stirring and water were determined to be the best extraction method and solvent for both chamomiles. According to the results, it can be stated that chamomile has higher antioxidant properties than white chamomile under the best extraction conditions.

  AtıfScopus9·WoS9·OpenAlex8

  İncele
• MakaleAçık Erişim2021Scopus SJRQ2/r/munzur/2712
  Drying of licorice root by novel radiative methods

  Icier, Filiz; Ozmen, Duygu; Cevik, Mutlu; Cokgezme, Omer Faruk

  In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy efficiency were investigated. Page and Verma models were the best models describing the drying behavior of licorice root for CFACD and ID methods, respectively. ID protected total phenolic content (TPC) better than CFACD while the changes of color properties were higher for ID. Energy and exergy efficiencies of CFACD were 40.20 ± 0.20% and 31.87 ± 0.10%, respectively, while these values were 10.39 ± 0.33% and 9.99 ± 0.27% for ID, respectively. Practical applications: The radiative heating method has advantages such as shorter drying time, high-energy efficiency, and high heat transfer coefficient compared to convective drying methods. Infrared drying (ID) is known as the common energy efficient drying method for food materials while the information on the performance of other type of radiative carbon fiber assisted drying (CFACD) systems is limited. In this study, the use of carbon fiber assisted cabin dryer for drying of licorice was evaluated by comparing other radiative type infrared dryer. The drying characteristics of licorice samples having high amount of phenolic contents were compared both in terms of quality and energy performance characteristics of dryers. Energy and exergy efficiencies of CFACD were found to be higher than ID. In addition, more homogeneous temperature distribution and less color change were obtained in the CFACD process. It was determined that the CFACD process could be recommended for drying of licorice samples rather than ID.

  • 
  • 
  AtıfScopus18·WoS13·OpenAlex15

  İncele
• MakaleAçık Erişim2021Scopus SJRQ2/r/munzur/2641
  Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods

  Cevik, Mutlu; Icier, Filiz

  Frozen minced meat samples having different fat contents (2%, 10%, or 18%) were thawed using two different standard thawing methods (RT: +4°C refrigeration thawing, URWT: +4°C under running water thawing), and a novel alternative method (ohmic thawing-OT at voltage gradients of 10, 13, and 16 V/cm). The drip loss values of meat samples changed in the range of 0.01%–1.65%. For OT, the change in the color increased as the fat content increased. OT shortened the thawing time, on average, by 64% and 87% compared to URWT and RT, respectively, while it resulted in similar effects on proximate composition and microbiological load with standard thawing methods. This novel thawing method did not cause any mutagenic formation, and the metal migration was in allowable limits. It is thought that the results showed that OT method has the potential to be applied as a novel alternative method for thawing of meat products. Practical applications: For long-term storage of meat and meat products, freezing is commonly used. However, frozen food must be thawed before use. For this reason, two different conventional thawing methods were recommended by US-FDA. However, conventional thawing methods have some disadvantages such as long process times, high energy consumptions, and waste water formation. Ohmic thawing has shorter process time, high energy efficiency, and does not produce any waste water. In this study, frozen minced meat samples (with fat content of 2%, 10%, or 18%) were thawed using different thawing conditions (RT, URWT, and OT at voltage gradients of 10, 13, and 16 V/cm). OT shortened the thawing time. Drip loss was found to be high for OT. The effect of OT on microbiological load and proximate composition was not different from conventional thawing. OT method did not cause any mutagenic formation.

  • 
  AtıfScopus26·WoS23·OpenAlex27

  İncele