Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Ozen, BanuCOAR Access Rights: search.filters.coarAccessRights.open access

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  • Article
    Citation - WoS: 1
    Legume and Nut Flours From the Mediterranean Area: Proximate Compositions, Techno-Functionalities, and Spectroscopy Patterns as a Function of Species, Origin, and Treatment
    (Elsevier, 2025) Cappa, Carola; Ozen, Banu; Tokatli, Figen; Imeneo, Valeria; Aguilo-Aguayo, Ingrid; Sahan, Yasemin; Alamprese, Cristina
    This study systematically evaluates proximate composition, color, techno-functionalities, and spectroscopy patterns of 19 legume and 16 nut commercial flours of the Mediterranean area. Effect of species, origin, and treatment were analyzed using a Generalized Linear Model. Except for legume proteins, species and origin significantly (p <= 0.001) affected flour composition, while heat treatment only had a significant effect (p <= 0.05) on nuts. A large variability was observed in fats (0.6-69 g/100g) and proteins (3.7-36 g/100g), and the FT-IR spectra reflected the 35-flours composition. Principal component model clearly distinguished flours based on their carbohydrate, fat, and protein contents. For legumes, color indices, bulk density, and emulsifying properties were significantly affected by species, origin, and treatment, while foaming properties were influenced only by species. For nuts, oil absorption capacity, emulsion properties, and foaming properties were significantly affected by species, origin, and treatment. The origin had a significant effect on water retention capacity (40-433 %) of nuts. The study findings contribute to a better knowledge of Mediterranean legume and nut flours, clarifying their distinct properties for a higher awareness in their use for the design of food products with tailored features.
  • Review
    Citation - WoS: 10
    Citation - Scopus: 12
    Trends in Authentication of Edible Oils Using Vibrational Spectroscopic Techniques
    (Royal Soc Chemistry, 2024) Ozen, Banu; Cavdaroglu, Cagri; Tokatli, Figen
    The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards. Some prevalent authenticity issues found in edible oils include blending expensive oils with cheaper substitutes or lower-grade oils, incorrect labeling regarding the oil's source or type, and falsely stating the oil's origin. Vibrational spectroscopy techniques, such as infrared (IR) and Raman spectroscopy, have emerged as effective tools for rapidly and non-destructively analyzing edible oils. This review paper offers a comprehensive overview of recent advancements in using vibrational spectroscopy for authenticating edible oils. The fundamental principles underlying vibrational spectroscopy are introduced and chemometric approaches that enhance the accuracy and reliability of edible oil authentication are summarized. Recent research trends highlighted in the review include authenticating newly introduced oils, identifying oils based on their specific origins, adopting handheld/portable spectrometers and hyperspectral imaging, and integrating modern data handling techniques into the use of vibrational spectroscopic techniques for edible oil authentication. Overall, this review provides insights into the current state-of-the-art techniques and prospects for utilizing vibrational spectroscopy in the authentication of edible oils, thereby facilitating quality control and consumer protection in the food industry. The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards.