Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Valorizing Sugar Industry Byproduct Through Microalga for Pigment Production(Springer, 2025) Engin, Iskin; Uzuner, SibelCurrently, consumers are seeking ways to obtain natural food colorants, and food supplements. Microalgal food colorants and supplements have become established in the food industry due to their ability to generate substantial biomass rich in polysaccharides, pigments, lipids, vitamins, and other bioactive compounds. However, the high costs associated with microalgal cultivation have gained interest in more economical alternatives. This study investigated the potential of using vinasse, a byproduct of the sugar industry, as a nutrient source to produce biomass, chlorophyll, and carotenoids with Parachlorella kessleri SAG211-11 h. The effects of culture conditions (vinasse concentration, light intensity and light/dark cycle) on chlorophyll a (Chl a), chlorophyll b (Chl b), and carotenoid content were investigated using Response Surface Methodology. The results showed that light intensity and light/dark cycle had a significant effect, especially on Chl a content (p < 0.05). Light intensity also showed a significant effect on Chl b and carotenoid content (p < 0.05). Response optimization was conducted under conditions of 5% vinasse concentration, 110 mu mol photons m(-2)s(-1), and 16:8 light dark cycle, yielding a Chl a content of 10.89 +/- 0.14 mg/L, Chl b content of 7.25 +/- 1.12 and carotenoid content of 2.79 +/- 0.94 mg/L. These results revealed that the chlorophyll content of P. kessleri cells can be enhanced under mixotrophic conditions by changing cultivation conditions with the usage of vinasse-based medium. Meanwhile, this research highlights vinasse as a sustainable carbon source for the cultivation of P. kessleri SAG211-11 h cells for chlorophyll and carotenoid production.Review Citation - WoS: 7Citation - Scopus: 7Ultrasonication Effects on Quality of Tea-Based Beverages(MDPI, 2023) Uzuner, SibelTea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.Article Citation - WoS: 2Citation - Scopus: 2Assessing Edible Composite Film Polymer From Potato Industry Effluent Under High Hydrostatic Pressure and Its Antimicrobial Properties(Wiley, 2022) Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelDevelopment of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.Article Citation - WoS: 8Citation - Scopus: 9Unrevealing the Impact of Pulsed Electric Fields (pef) on Cucumber Seed Vigour and Surface Disinfection(Sciendo, 2021) Atmaca, Bahar; Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelChemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affected by the measurement time not by the PEF treatment. The joint optimization of 18 responses based on the best-fit Gaussian process model pointed to 19.78 s and 17.28 J as the optimal settings. The PEF treatment appeared to improve seed germination ability and stress resistance with the adequate inactivation of surface microflora.