Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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Subject: search.filters.subject.Vegetable oilsWoS Q: search.filters.wosQuartile.Q3

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  • Article
    Citation - WoS: 4
    Citation - Scopus: 6
    Electrospinning 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 Muammer
    Accumulation 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: 12
    Citation - Scopus: 15
    Effects 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.