WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Citation - WoS: 15Citation - Scopus: 17Effect of Different Microencapsulating Materials on the Viability of S. Thermophilus Ccm4757 Incorporated Into Dark and Milk Chocolates(Elsevier Ltd., 2021) Öztürk, Burcu; Harsa, Hayriye Şebnem; Elvan, Menşure; Özer, Merve; Tellioğlu Harsa, Şebnem; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed to evaluate the viability and bioaccessibility of Streptococcus thermophilus CCM4757 strain supplemented in dark and milk chocolates during storage period and pass through simulated in vitro gastro-intestinal tract. Microencapsulated and non-microencapsulated S. thermophilus CCM4757 strain added into the chocolates. Emulsion technique was used to microencapsulate cells with various biopolymers; carboxymethylcellulose, pectin, gum arabic, and cellobiose. The microencapsulated S. thermophilus with these coating materials was found to be viable higher than 9 log CFU/g up to 180 days of storage at 4 °C. Microbiological, physicochemical, and sensorial attributes of the chocolates containing microencapsulated and non-microencapsulated S. thermophilus CCM4757 were analyzed. The microencapsulated S. thermophilus showed a good survivability in milk (7.12 log CFU/g) and dark (6.90 log CFU/g) chocolate samples during 180-day storage at 4 °C. Supplementation of S. thermophilus did not affect significantly (P > 0.05) the sensory attributes of the chocolates. The results showed that S. thermophilus CCM4757 exhibited good cell survivability higher than 85% in chocolates under simulated gastro-intestinal fluids. S. thermophilus supplementation into the chocolate protected the viability of cells and did not affect the sensorial characteristics and moisture content of chocolates. The present study demonstrated that the dark and milk chocolates could be used as an important matrix to carry probiotics. © 2021 Elsevier LtdArticle Citation - WoS: 42Citation - Scopus: 53Effects of Ultraviolet-Light Emitting Diodes (uv-Leds) on Microbial Inactivation and Quality Attributes of Mixed Beverage Made From Blend of Carrot, Carob, Ginger, Grape and Lemon Juice(Elsevier Ltd., 2021) Baykuş, Gökçen; Pelvan Akgün, Merve; Ünlütürk, Sevcan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyEfficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at 280, 365 and 280/365 nm on inactivation of E. coli K12 in mixed beverage (MB) was investigated. MB comprised of 31.6% carrot, 44.3% carob, 8.7% grape, 10.2% ginger, and 5.2% lemon juice. The impact of UV-LEDs on some physicochemical and phytochemical properties of MB was compared to that of heat treatment (70 °C, 120 s). While, UV-LED irradiation using coupled 280/365 nm for 40 min resulted in the highest inactivation of E. coli K12 (>4 log) out of tested wavelengths, the number of mesophilic bacteria (TAC), and yeast and molds (YM) in mixed beverage were reduced by 2.59 log CFU/mL (from 5.69 log CFU/mL of initial load), and 0.17 log CFU/mL (from 3.28 log CFU/mL of the initial load), respectively. Although, the color parameters slightly changed after irradiation, the color of MB did not show visual difference (?E = 0.94) compared to untreated samples. UV-LED treatment caused a significant increase in total phenolic compound (1.75-fold) and antioxidant capacity (4.60 fold) compared to heat-treated samples (p < 0.05). UV-LED treatment caused a decrease in carotenoid content (71.3%) lower than that of heat-treated samples (88.9%), indicating that UV-LED irradiation preserved the total carotenoid content better than the heat treatment. Industrial relevance: Light-emitting diodes (LEDs) are new sources of ultraviolet light utilized for non-thermal processing of foods. In this study, a static bench top unit was designed to investigate the efficacy of UV-LEDs with different treatment times and peak emissions by considering the inactivation of E. coli K12 in newly formulated mixed drink (MB). UV-LED irradiation of MB using coupled 280/365 nm for 40 min provided the highest microbial inactivation and preserved bioactive compounds better than the heat treatment. It can be proposed as an effective method for the processing of fruit juices which is rich in bioactive constituents. © 2020 Elsevier LtdArticle Citation - WoS: 25Citation - Scopus: 30Prediction of Chemical Parameters and Authentication of Various Cold Pressed Oils With Fluorescence and Mid-Infrared Spectroscopic Methods(Elsevier Ltd., 2021) Doğruer, Ilgın; Uncu, Oğuz; Uyar, H. Hilal; Özen, Fatma Banu; Uncu, Oğuz; Özen, Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringIt was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1–50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils. © 2020 Elsevier LtdConference Object Effects of Nisin and Lysozyme on Staphylococcus Aureus Strains Isolated From Raw Milk and Cheese Samples(Elsevier Ltd., 2012) Sudagidan, Mert; Yemenicioğlu, Ahmet; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]Conference Object Citation - WoS: 1Contributions To Modelling of Glycolytic Pathway of Saccharomyces Cerevisiae(Elsevier Ltd., 2012) Büyükkileci, Ceylan; Büyükkileci, Ali Oğuz; Büyükkileci, Ali Oğuz; Hamamcı, Haluk; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]Conference Object Citation - WoS: 1Entrapment of Lactobacillus Acidophilus Nrrl B-1910 in Soy Milk Based Water-In (w-1/O Emulsion(Elsevier Ltd., 2012) Çabuk, Burcu; Harsa, Hayriye Şebnem; Harsa, Şebnem; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]Conference Object Screening of Aroma Profiles for Artisanal Yogurt Starter Cultures(Elsevier Ltd., 2012) Baran, Ezgi; Harsa, Hayriye Şebnem; Büyükkileci, Ali Oğuz; Büyükkileci, Ali Oğuz; Harsa, Şebnem; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology[No abstract available]Article Citation - WoS: 19Genotypic Identification of Some Lactic Acid Bacteria by Amplified Fragment Length Polymorphism Analysis and Investigation of Their Potential Usage as Starter Culture Combinations in Beyaz Cheese Manufacture(Elsevier Ltd., 2010) Karahan, A. G.; Harsa, Hayriye Şebnem; Kilic, G. Basyigit; Kart, A.; Aloglu, H. Sanlidere; Oner, Z.; Aydemir, S.; Harsa, Hayriye Şebnem; Erkuş, Oylum; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4 degrees C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that alpha(S)-casein and beta-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production.Article Citation - WoS: 71Citation - Scopus: 76Characterization of Bacterial Cellulose Nanocrystals: Effect of Acid Treatments and Neutralization(Elsevier Ltd., 2021) Arserim-Uçar, Dilhun Keriman; Korel, Figen; Korel, Figen; Liu, LinShu; Yam, Kit L; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 °C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.Article Citation - WoS: 34Citation - Scopus: 42Importance of Some Minor Compounds in Olive Oil Authenticity and Quality(Elsevier Ltd., 2020) Uncu, Oğuz; Özen, Banu; Uncu, Oğuz; Özen, Fatma Banu; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringBackground: Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. M the same time, rising demand makes it harder to protect olive oil genuineness; therefore, inauthentic products have been always a serious problem in olive oil industry. Scope and approach: Some minor compounds such as pigments (chlorophylls and carotenoids) including their derivatives pyropheophytins (PPPs), diacylglycerols (DAGs) and fatty acid ethyl esters (FAEEs) are all prominent compounds with their discriminatory and descriptive properties. Among several different approaches, use of these components to differentiate genuine and adulterated olive oils could be a promising choice since it is harder to mimic these compounds in fake mixtures. Recent studies focus on these compounds as authentication and quality tools for olive oil and potential of these compounds are aimed to be reviewed. Key findings and conclusions: Results from literature indicated that these parameters could be used in both authenticity and quality determination of olive oils with some limitations. Pigments were found to be more promising in geographical and/or varietal classification. All of the discussed components have successful applications in determination of olive oil quality with respect to storage history and oil grades. However, in detection of certain types of adulteration techniques such as soft deodorization, reviewed parameters did not work effectively alone. Regulations could be updated with these findings and use of combined parameters including discussed compounds could be further investigated for unsolved authentication problems.