Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article 3D-Printed Soy Protein and Microalga Films: A Sustainable Approach with Antioxidant Functionality(Elsevier, 2026) Barekat, Sorour; Dogan, Buse; Uzuner, Sibel; Ubeyitogullari, AliThis study investigated the optimization and fabrication of soy protein isolate (SPI)-green microalga (MA) 3D-printed films. For optimizing 3D printing, the effects of MA concentration, nozzle size (0.52-0.81 mm), and speed (10-20 mm/s) were examined. The printed films were then dried, and color, mechanical properties, water vapor permeability, structure, and antioxidant activity were analyzed. All the formulations showed shear-thinning behavior and rapid recovery. The concentration of 3 % MA, nozzle size of 0.72 mm, and printing speed of 20 mm/s were selected as the optimized conditions for the best 3D printability. Compared with the control, their elongation at break decreased by more than 16 %, while puncture strength increased by over 12 %, and tensile strength rose by more than 40 %. Water vapor permeability decreased by more than 40 % with the addition of MA. The microstructure images and secondary structure confirmed the formation of a less porous and stronger gel network with an increase in MA concentration from 0 to 5 % (w/w). The antioxidant properties of SPI films also increased two-fold with the addition of MA. These findings highlight that the 3D-printed edible films with antioxidant properties could be used as an eco-friendly and nutritious alternative to petroleum-based films in food packaging.Book Part Citation - Scopus: 1Enzyme Technology in Value Addition of Wine and Beer Processing(Elsevier, 2022) Uzuner, SibelSome endogeneous and exogeneous enzymes participate in the brewery and winery technologies. Industrial enzymes provide quantitative advantages (increased juice yields) and qualitative advantages (enhanced extraction and flavor) for processing (shorter maceration, settling, and filtration time). This review aims to explain the flow process of brewing and wine-making, discuss different enzymes used in brewery and wine-making industry. Also, this chapter summarizes the key enzymes used at different stages of wine-making and brewing, and the challenges of the exogeneous, commercial and immobilized enzymes. Finally, the use of immobilized enzymes is presented as a significant strategy to improve catalyst during brewing and wine-making.Article Citation - WoS: 17Citation - Scopus: 19Prediction of Aspergillus Parasiticus Inhibition and Aflatoxin Mitigation in Red Pepper Flakes Treated by Pulsed Electric Field Treatment Using Machine Learning and Neural Networks(Elsevier, 2022) Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Atmaca, Bahar; Uzuner, SibelPresence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge. Thus, efficacy of pulsed electric fields (PEF) by energies ranging from 0.97 to 17.28 J was tested to determine changes in quality properties in red pepper flakes, mitigation of aflatoxins, inactivation of aflatoxin producing Aspergillus parasiticus, reduction in aflatoxin mutagenity, and modelling of A. parasiticus inactivation in addition to aflatoxin mitigation. Maximum inactivation rate of 64.37 % with 17.28 J was encountered on the mean initial A. parasiticus count. A 99.88, 99.47, 97.75, and 99.58 % reductions were obtained on the mean initial AfG1, AfG2, AfB1, and AfB2 concentrations. PEF treated samples by 0.97, 1.36, 5.76, and 17.28 J at 1 μg/plate, 0.97, 1.92, 7.78, 10.80 J at 10 μg/plate, and 0.97, 1.92, 2.92, 4.08, 5.76, 4.86, 6.80, 9.60, 10.80, and 10.89 J at 100 μg/plate were not mutagenic. Modelling with gradient boosting regression tree (GBRT), random forest regression (RFR), and artificial neural network (ANN) provided the lowest RMSE and highest R2 value for GBRT model for the predicted inactivation of A. parasiticus, whereas ANN model provided the lowest RMSE and highest R2 for predicted mitigation of AfG1, AfB1, and AfB2. PEF treatment possess a viable alternative for aflatoxin degradation with reduced mutagenity and without adverse effect on quality properties of red pepper flakes.