Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
Browse
4 results
Search Results
Now showing 1 - 4 of 4
Article Citation - WoS: 4Citation - Scopus: 6Electrospinning of Fatty Acid-Based and Metal Incorporated Polymers for the Fabrication of Eco-Friendly Fibers(Wiley, 2022) Erdem, Çağlar; Isık, Tuğba; Horzum, Nesrin; Hazer, Baki; Demir, Mustafa MuammerAccumulation of plastic wastes occupies large space in gyres of the oceans called the 7th continent. This high-level concentration of toxic plastic wastes causes harmful consequences for marine life, therefore petroleum-originated plastics must be replaced (or at least partially) with natural resources. The environmental trends in material preparation promote the utilization of greener methods and materials when the limited primary sources are considered. Starting from the fatty acid macroperoxide initiators, synthesis of bio-based polymers using less commercial chemicals and stepwise green synthesis schemes could be possible in the near future. In this research, autoxidized vegetable oil initiators (castor, limonene, and soybean oil) containing metal nanoparticles (silver, platinum, and gold) are employed for free radical polymerization of vinyl monomers. The metal loaded and vegetable oil-based polymers are processed by electrospinning and end up with the successful fabrication of continuous fibers. Ag-loaded ricinoleic acid based polymers show notable antibacterial activity against Escherichia coli. This approach offers a remarkable minimization of the initiator consumption in the synthesis of such synthetic macromolecules as well as nanoparticle containing polymer composites while still maintaining the ease of processing. Transforming the obtained graft copolymers to electrospun nanofibers facilitates the use as support materials for antibacterial surfaces.Article Citation - WoS: 6Citation - Scopus: 8Chemical and Physical Properties of Fats Produced by Chemical Interesterification of Tallow With Vegetable Oils(CSIC Consejo Superior de Investigaciones Cientificas, 2021) Aktaş, Ayşe Burcu; Özen, BanuThis study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 degrees C regardless of oil type were observed. Interesterified fats displayed mostly beta' and beta'+ beta crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.Article Citation - WoS: 37Citation - Scopus: 41Determination of Olive Oil Adulteration With Vegetable Oils by Near Infrared Spectroscopy Coupled With Multivariate Calibration(SAGE Publications, 2010) Öztürk, Betül; Yalçın, Ayşegül; Özdemir, DurmuşThere has been growing public awareness about the health benefits of olive oil throughout the world in recent years, resulting in a significant increase in its consumption as part of the daily diet This demand has attracted fraudulent attempts to market olive oil which has been adulterated with cheaper oils. This study focuses on the near infrared (NIR) spectroscopic determination of adulteration of olive oil by vegetable oils using multivariate calibration. The binary, ternary and quaternary mixtures of olive, soybean, cotton, corn, canola and sunflower oils were prepared using a random design. The absorbance spectra of these synthetic samples were measured by a near infrared (NIR) spectrometer. A genetic algorithm-based variable selection algorithm, coupled with an inverse least squares multivariate calibration method (GILS) was used to build calibration models for possible adulterants and olive oil in the adulterated mixtures The correlation coefficients of actual versus predicted concentrations resulting from multivariate calibration models for the different oils were between 0 90 and 0.99 The results demonstrated that NIR spectroscopy in conjunction with the GILS method makes it possible to determine the adulteration of olive oils regardless of adulterant vegetable oils over a wide range of concentrations.Article Citation - WoS: 12Citation - Scopus: 15Effects of Processing Parameters on Chemical and Physical Properties of Enzymatically Interesterified Beef Tallow-Corn Oil Blends(John Wiley and Sons Inc., 2020) Aktaş, Ayşe Burcu; Özen, Banu; Alamprese, Cristina A.The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained beta crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses' results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans-fatty acid content and crystal morphology.