Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Book Part Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors)(Springer Science+Business Media, 2025) Korel, Figen; Korel, F.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologySeveral aromatic benzaldehydes play crucial role as key constituents in natural flavors, food compositions, and fragrances. Notable examples include benzaldehyde, which imparts distinctive cherry and almond flavors, vanillin and p-hydroxybenzaldehyde, which are responsible for the characteristic profiles of vanilla flavors, 2-hydroxy-4-methoxybenzaldehyde (o-vanillin), a significant component contributing to natural fruit and flower flavors. In addition to their aromatic properties, the industrial importance of these compounds has increased with their various functional properties. The increasing demand for natural compounds in place of synthetic additives has highlighted the microbial production of aromatic benzaldehydes. This review aims to present current information about the properties of aromatic benzaldehydes and their production by various microorganisms. In this context, the production and production conditions of aromatic benzaldehydes by Corynebacterium glutamicum, Pseudomonas putida, Escherichia coli, Bacillus aryabhattai, Pseudomonas fluorescens, Saccharomyces cerevisiae, Pichia pastoris, and many other microorganism species are summarized. Substrates, such as glucose, glycerol, or other carbon sources are utilized for production of benzaldehyde while ferulic acid, eugenol, isoeugenol, or glucose are main substrates converted to vanillin by microrganisms. This chapter can contribute to the determination of new production conditions using different microorganism types, different production conditions, or low-cost raw materials in future studies. © 2025 Springer Nature Switzerland AG.Article Citation - WoS: 44Citation - Scopus: 53Impact of Preharvest and Postharvest Alginate Treatments Enriched With Vanillin on Postharvest Decay, Biochemical Properties, Quality and Sensory Attributes of Table Grapes(Elsevier Ltd., 2017) Konuk Takma, Dilara; Korel, Figen; Korel, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyAlginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35 days of storage at 4 ± 2 °C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73 log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.Article Citation - WoS: 5Citation - Scopus: 6The Effect of Sporulation Medium on Alicyclobacillus Acidoterrestris Guaiacol Production in Apple Juice(Academic Press Inc., 2016) Molva, Çelenk; Baysal, Ayşe Handan; Baysal, Ayşe Handan; Molva, Çelenk; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe present study evaluated the effect of sporulation medium on guaiacol formation from vanillin and vanillic acid by Alicyclobacillus acidoterrestris DSM 3922 in the reconstituted apple juice (pH 3.82, °Brix 11.3). For sporulation, potato dextrose agar and Bacillus acidoterrestris agar were used. After heat-activation, spores were turned into vegetative cells and inoculated into juice samples to a final concentration of 103 or 105 CFU/mL. Samples were incubated at 37 °C for 264 h and guaiacol concentration was determined using peroxidase enzyme colourimetric assay. Based on the results, the conversion of vanillic acid into guaiacol was faster than that of vanillin among both cell suspensions. Also, there were no significant differences among any of the samples inoculated into apple juice spiked with vanillin at the end of the incubation period (P > 0.05). In the case of vanillic acid, the guaiacol concentrations were significantly different among cells activated from spores produced on PDA and BATA (P < 0.05). The obtained results suggested that type of sporulation medium composition may affect the guaiacol concentration depending on inoculum level and type of precursor present in the apple juice.