WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7150

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2024 - 20253

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Author: search.filters.author.Yemenicioglu, AhmetDepartment: search.filters.department.Izmir Institute of Technology

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Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 2
    Citation - Scopus: 2
    Utilization of Black Cumin (nigella Sativa L.) Cake Proteins as a Sustainable Food Ingredient: a Comparative Study With Commercial Proteins for Antioxidant, Techno-Functional and Vegan Cheese Properties
    (Elsevier Sci Ltd, 2025) Çavdaroğlu, Elif; Berk, Berkay; Yemenicioğlu, Ahmet; Berk, Berkay; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 mu mol Trolox/g; ORAC: 211 mu mol Trolox/g; iron chelation capacity: 35.5 mu mol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (>= 1%), but BPC showed the highest EC and ES at low protein concentrations (<= 0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.
  • Article
    Citation - WoS: 5
    Citation - Scopus: 5
    Stabilisation of Extra Virgin Olive Oil-In Emulsions Prepared by Citrus Pectin Using Green Tea and Grape Seed Phenolic Extracts and Catechin
    (Wiley, 2024) Buyuk, Miray; Yemenicioğlu, Ahmet; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil-in-water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)-catechin (CAT). Olive oil-in-water emulsion prepared with pectin at 0.5% (w/v) without phenolics lost 36% of its stability within 1 day. GTE at 1% (w/v) caused a limited increase in emulsion stability while emulsions with GSE at >= 0.25% or CAT at 1% maintained >90% of their stability after 14 days. GSE and CAT reduced the emulsion droplet size (2.6- and 1.9-fold) while GTE increased the emulsion droplet size (1.5-fold). Emulsions with GSE showed the smallest and most densely packed lipid droplets. The highest phenolic content and antioxidant activity in emulsions were obtained with CAT followed by GSE and GTE. This work is significant in that it showed the possibility of using GSE to obtain stable extra virgin olive oil emulsion-based functional foods.
  • Review
    Citation - WoS: 6
    Citation - Scopus: 8
    Recent Developments Shaping the Future of Antimicrobial Edible Food Packaging: a Review
    (Wiley, 2024) Yemenicioglu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This article aimed at reviewing recent developments shaping the future of antimicrobial edible food packaging. The main issues discussed in the article are (i) factors (e.g. waste valorisation, sustainability, health and environmental concerns, religious concerns, etc.) causing emerging of alternative hydrocolloids extracted from farming/processing wastes of plants, animals, fungi, insects, snails, etc. as antimicrobial edible packaging material; (ii) emerging methods of manufacturing antimicrobial packaging (e.g. extruded and co-extruded antimicrobial casings, antimicrobial electrospun mats, and electrosprayed films, coatings and particles); (iii) emerging concepts in using natural antimicrobials in edible packaging such as using narrow- or broad-spectrum antimicrobials, synergetic mixtures, and controlled release strategies based on nanoencapsulation (e.g. Pickering emulsions, nanoemulsions, inclusion complexes, solid lipid nanoparticles and nanostructured lipid carriers). This review helps discovering the future of active edible packaging that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices. Factors shaping the future of antimicrobial edible packaging. image