Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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Department: search.filters.department.İzmir Institute of Technology. Food EngineeringSubject: search.filters.subject.Organic acids

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Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 17
    Citation - Scopus: 18
    Incorporation of Organic Acids Turns Classically Brittle Zein Films Into Flexible Antimicrobial Packaging Materials
    (Wiley, 2021) Sözbilen, Gözde Seval; Çavdaroğlu, Elif; Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA- and MA-loaded films maintained their flexibility during 30-day storage at 4 degrees C or 25 degrees C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased alpha-helix and random coils (mainly by MA) and spaced/modified intermolecular (only by LA) and intramolecular (mainly by MA) beta-sheets. Atomic force and scanning electron microscopy showed that LA and MA gave more homogenous and smoother films than TA. Films with LA showed the highest water vapour permeability followed by those of control, MA- and TA-loaded films. Films with 3%-4% LA or MA formed clear zones on Listeria innocua and Klebsiella pneumonia, but only films with LA formed clear zones on Escherichia coli. All OA-loaded films gave unclear zones on Staphylococcus aureus in disc-diffusion tests, but this bacterium was inactivated rapidly in antimicrobial tests based on surface inoculation tests. LA is the best OA to develop flexible antimicrobial films from zein, an industrial by-product that films could not have been utilized as a widespread packaging material due to their brittleness.
  • Article
    Citation - WoS: 15
    Citation - Scopus: 16
    Comparison of Some Chemical Parameters of a Naturally Debittered Olive (olea Europaea L.) Type With Regular Olive Varieties
    (Elsevier Ltd., 2014) Aktaş, Ayşe Burcu; Özen, Banu; Şen, İlknur; Şen, İlknur; Özen, Fatma Banu; Tokatlı, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.
  • Article
    Citation - WoS: 19
    Citation - Scopus: 22
    Optimization of the Associative Growth of Novel Yoghurt Cultures in the Production of Biomass, Ss-Galactosidase and Lactic Acid Using Response Surface Methodology
    (Elsevier Ltd., 2009) Tarı, Canan; Harsa, Hayriye Şebnem; Harsa, Hayriye Şebnem; Tarı, Canan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    The associative growth of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp. bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey was investigated with respect to lactic acid, biomass and β-galactosidase enzyme production using response surface methodology (RSM). The ratio (St 95/2:Lb 77) of the strains and media formulation had significant effect on all responses (p < 0.001). The predicted enzyme activity (2.14 U mL-1), lactic acid (22.50 g L-1) and biomass (7.11 g L-1) production at optimum conditions were very close to the actual experimental values (2.14 U mL-1, 22.94 g L-1 and 7.86 g L-1, respectively). The optimum conditions were to use these cultures in a ratio of 1.66:1.62 (St 95/2:Lb 77) in a medium containing whey (5%), corn steep liquor (4%), potassium phosphate (2%) and peptone (2%) at 43 °C for 8 h. The associative growth provided 6.4% and 39% more β-galactosidase activity and 8.73% and 44% more lactic acid compared with the results obtained using pure St 95/2 and Lb 77 strains, respectively.