Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
Browse
2 results
Search Results
Article Citation - WoS: 4Citation - Scopus: 3Enhancement of Post-Harvest Quality of Fresh Mandarins With Alginate-Based Edible Coating Containing Natamycin and Vanillin(Springer, 2024) Takma, Dilara Konuk; Korel, Figen; Korel, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyEnvironmentally friendly technologies with regard to reducing the usage of commercial synthetic waxes are required for maintaining the quality of mandarin fruits during the post-harvest period. In this study, novel biocoatings that serve as a natural alternative to synthetic waxes were developed for obtaining sustained shelf life of freshly harvested mandarins. The effect of natamycin and vanillin as natural antimicrobial compounds on the post-harvest quality of mandarins were investigated by means of alginate-based edible coating. Alginate coating (1% w/v) formulations including 0.5% vanillin, 1.0% vanillin, 0.025% natamycin, 0.05% natamycin and without vanillin or natamycin were applied and compared with uncoated fruit as control. Weight loss, color change, fruit firmness, yeast and mold counts were examined over 21 days at 25 degrees C. Quality changes in mandarins such as losses of weight, color and softening changes were significantly delayed with alginate coatings. Brightness on the surfaces of fruits was improved by alginate coating layers. Fruit firmness decreased with storage time in control samples, while the firmness in coated samples remained relatively constant or increased. Moreover, yeast and mold counts considerably decreased (1.52 log cfu/g) for fruits coated with alginate coating incorporating 1% vanillin. Extension of the post-harvest storage of mandarin fruits could be performed by using alginate coating incorporating vanillin as an alternative to synthetic waxes.Article Citation - WoS: 12Citation - Scopus: 16Control of Lactic Acid Bacteria in Fermented Beverages Using Lysozyme and Nisin: Test of Traditional Beverage Boza as a Model Food System(Wiley, 2018) Sözbilen, Gözde Seval; Korel, Figen; Korel, Figen; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe objective of this study was to increase quality and limited shelf-life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d- and l-lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g−1) or LYS:NIS (500:250 μg g−1) could be controlled without reducing LAB counts below 6 log CFU mL−1 during 2 weeks shelf-life. In contrast, LYS (500 μg g−1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e-nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.