Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Citation - WoS: 106Citation - Scopus: 123A Review of Current and Future Food Applications of Natural Hydrocolloids(John Wiley and Sons Inc., 2020) Yemenicioğlu, Ahmet; Farris, Stefano; Türkyılmaz, Meltem; Güleç, ŞükrüThe main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.Article Citation - WoS: 35Citation - Scopus: 41Protection of Lactobacillus Acidophilus Nrrl-B 4495 Under in Vitro Gastrointestinal Conditions With Whey Protein/Pullulan Microcapsules(Elsevier Ltd., 2015) Çabuk, Burcu; Tellioğlu Harsa, ŞebnemIn this research, whey protein/pullulan (WP/pullulan) microcapsules were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus NRRL-B 4495 under in vitro gastrointestinal conditions. Results demonstrated that WP/pullulan microencapsulated cells exhibited significantly (p ≤ 0.05) higher resistance to simulated gastric acid and bile salt. Pullulan incorporation into protein wall matrix resulted in improved survival as compared to free cells after 3 h incubation in simulated gastric solution. Moreover WP/pullulan microcapsules were found to release over 70% of encapsulated L. acidophilus NRRL-B 4495 cells within 1 h. The effect of encapsulation during refrigerated storage was also studied. Free bacteria exhibited 3.96 log reduction while, WP/pullulan encapsulated bacteria showed 1.64 log reduction after 4 weeks of storage.Article Citation - WoS: 12Citation - Scopus: 15Improved Viability of Lactobacillus Acidophilus Nrrl-B 4495 During Freeze-Drying in Whey Protein-Pullulan Microcapsules(Informa Healthcare, 2015) Çabuk, Burcu; Tellioğlu Harsa, ŞebnemIn this research, pullulan was incorporated in protein-based encapsulation matrix in order to assess its cryoprotective effect on the viability of freeze-dried (FD) probiotic Lactobacillus acidophilus NRRL-B 4495. This study demonstrated that pullulan in encapsulation matrix resulted in a 90.4% survival rate as compared to 88.1% for whey protein (WPI) encapsulated cells. The protective effects of pullulan on the survival of FD-encapsulated cells in gastrointestinal conditions were compared. FD WPI-pullulan capsules retained higher survived cell numbers (7.10 log CFU/g) than those of FD WPI capsules (6.03 log CFU/g) after simulated gastric juice exposure. Additionally, use of pullulan resulted in an increased viability after bile exposure. FD-free bacteria exhibited 2.18 log CFU/g reduction, while FD WPI and FD WPI-pullulan encapsulated bacteria showed 0.95 and 0.49 log CFU/g reduction after 24 h exposure to bile solution, respectively. Morphology of the FD microcapsules was visualized by scanning electron microscopy. © 2015 Informa UK Ltd.Article Citation - WoS: 53Citation - Scopus: 60Properties of N-Eicosane Silk Fibroin-Chitosan Microcapsules(John Wiley and Sons Inc., 2011) Başal, Güldemet; Şirin Deveci, Senem; Yalçın, Dilek; Bayraktar, OğuzPCM microcapsules containing n-eicosane were prepared by complex coacervation of silk fibroin (SF) and chitosan (CHI). Chemical characterization of microcapsules was carried out using Fourier-transform infrared (FT-IR) spectroscopy. Thermal properties and thermal stability of microencapsulated n-eicosane were determined by differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA). FTIR spectra confirmed the encapsulation of n-eicosane within the microcapsules. Results from thermal analyses showed that microcapsules consisted of an average of 45.7 wt % n-eicosane, and had a thermal energy storage and release capacity of about 93.04 J/g and 89.68 J/g, respectively.