WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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

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Author: search.filters.author.Korel, FigenPublisher: search.filters.publisher.Springer

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  • Article
    Citation - WoS: 4
    Citation - Scopus: 3
    Enhancement of Post-Harvest Quality of Fresh Mandarins With Alginate-Based Edible Coating Containing Natamycin and Vanillin
    (Springer, 2024) Takma, Dilara Konuk; Korel, Figen
    Environmentally friendly technologies with regard to reducing the usage of commercial synthetic waxes are required for maintaining the quality of mandarin fruits during the post-harvest period. In this study, novel biocoatings that serve as a natural alternative to synthetic waxes were developed for obtaining sustained shelf life of freshly harvested mandarins. The effect of natamycin and vanillin as natural antimicrobial compounds on the post-harvest quality of mandarins were investigated by means of alginate-based edible coating. Alginate coating (1% w/v) formulations including 0.5% vanillin, 1.0% vanillin, 0.025% natamycin, 0.05% natamycin and without vanillin or natamycin were applied and compared with uncoated fruit as control. Weight loss, color change, fruit firmness, yeast and mold counts were examined over 21 days at 25 degrees C. Quality changes in mandarins such as losses of weight, color and softening changes were significantly delayed with alginate coatings. Brightness on the surfaces of fruits was improved by alginate coating layers. Fruit firmness decreased with storage time in control samples, while the firmness in coated samples remained relatively constant or increased. Moreover, yeast and mold counts considerably decreased (1.52 log cfu/g) for fruits coated with alginate coating incorporating 1% vanillin. Extension of the post-harvest storage of mandarin fruits could be performed by using alginate coating incorporating vanillin as an alternative to synthetic waxes.
  • Book Part
    Citation - WoS: 10
    Exopolysaccharides in Food Processing Industrials
    (Springer, 2021) Arserim-Uçar, Dilhun Keriman; Konuk Takma, Dilara; Korel, Figen
    Microbial exopolysaccharides are a class of extracellular carbohydrates based on biopolymeric materials produced and secreted by bacteria, yeast, molds, and microalgae. Cellulose, pullulan, xanthan gum, dextran, kefiran, curdlan, emulsan, alginate, gellan, carrageenans, hyaluronic acid, levan, colanic acid, welan, glucuronides, succinoglycans, and mutan are the exopolysaccharides (EPSs) of different microbial origin. Most of the available EPSs are non-toxic, biocompatible, biodegradable, and obtain from renewable resources. Microbial EPSs display unique functional properties due to their nature and structural composition. The demand for natural microbial EPSs utilization in the food industry due to their unique properties, including emulsifier, gelling agent, and stabilizers. Microbial EPSs and their derivatives have found a wide range of applications in food systems, including fermented dairy products, bakery products, cereal-based products, beverages, delivery of active agents, coatings, and films. This chapter will present a comprehensive overview of the recent developments of EPSs and their potential utilization in the food industry.