Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 17Citation - Scopus: 18Incorporation of Organic Acids Turns Classically Brittle Zein Films into Flexible Antimicrobial Packaging Materials(Wiley, 2022) Sozbilen, G.S.; Çavdaroğlu, E.; Yemenicioglu, A.This study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA- and MA-loaded films maintained their flexibility during 30-day storage at 4°C or 25°C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased α-helix and random coils (mainly by MA) and spaced/modified intermolecular (only by LA) and intramolecular (mainly by MA) β-sheets. Atomic force and scanning electron microscopy showed that LA and MA gave more homogenous and smoother films than TA. Films with LA showed the highest water vapour permeability followed by those of control, MA- and TA-loaded films. Films with 3%–4% LA or MA formed clear zones on Listeria innocua and Klebsiella pneumonia, but only films with LA formed clear zones on Escherichia coli. All OA-loaded films gave unclear zones on Staphylococcus aureus in disc-diffusion tests, but this bacterium was inactivated rapidly in antimicrobial tests based on surface inoculation tests. LA is the best OA to develop flexible antimicrobial films from zein, an industrial by-product that films could not have been utilized as a widespread packaging material due to their brittleness. © 2021 John Wiley & Sons, Ltd.Article Citation - WoS: 34Citation - Scopus: 32Lymphedema After Sentinel Lymph Node Biopsy: Who Is at Risk(Mary Ann Liebert, Inc., 2022) Isik, A.; Soran, A.; Grasi, A.; Barry, N.; Sezgin, E.Background: Sentinel lymph node biopsy (SLNB) is the accepted approach to stage the clinically negative axilla. The incidence of lymphedema (LE) after SLNB is about 5%. We hypothesize that patients undergoing axillary excision of >5 lymph nodes (LNs) are at increased risk of developing LE. Methods and Results: A single institution prospective breast cancer database was retrospectively reviewed from January 2013 to December 2017, to identify patients who underwent SLNB and were diagnosed with LE. Inclusion criteria was (1) de novo breast cancer, (2) SLNB in clinically node negative patients, and (3) no preoperative diagnosis LE of an extremity. Exclusion criteria was history of axillary lymph node dissection. Age, body mass index, tumor-node-metastasis status, surgery type, neoadjuvant or adjuvant chemotherapy, radiotherapy, and hormone therapy were analyzed. Of the 3325 patients identified, 2940 patients met the inclusion criteria and were included in the final analysis. Median follow-up time was 24 months. Forty-seven (2%) patients were diagnosed with LE, and nine patients (19%) had >5 LNs excised. LE was diagnosed in 3.7% of patients who had >5 LNs excised versus 1.4% of patients with ≤5 LNs excised. Incidence of LE was higher in patients with >5 LNs excision (p = 0.006). Conclusion: Our study showed that patients have a higher likelihood of developing LE when >5 LNs are excised. © Copyright 2022, Mary Ann Liebert, Inc., publishers 2022.Book Part Citation - Scopus: 1Enzyme Production From Sourdough(CRC Press, 2023) Elvan, Menşure; Harsa, ŞebnemSourdough is a traditional fermented food well known around the world. It contains a wide variety of components, such as cereals and pseudocereals, and is rich in microflora that can potentially be used for enzyme production. Sourdough is a good source of lactic acid bacteria that have high enzyme production capability. Enzymes have different roles during sourdough fermentation: mainly, amylase and xylanase enzymes have important effects in improving texture; protease and phytase enzymes increase the nutritional value of sourdough; lipoxygenase improves the shelf life of products; and esterase plays a leading role in aroma and flavor formation. Additionally, it is possible to isolate sourdough enzymes for their potential to improve the health attributes of other foods, i.e., enzymes to break down gluten, hydrolyze phytic acid, and degrade fructans. Moreover, these enzymes may also be used to improve the technological properties of grain-based foods and beverages. Currently, there are no studies on the large-scale production of enzymes based on sourdough, although microorganisms isolated from sourdough have the potential for industrial-scale food applications as the sourdough microflora and derived enzymes have Generally Recognized as Safe (GRAS) and green label status. This chapter reviews sourdough enzymes and their importance for improving the quality and shelf life of foods in different food industries and products. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.Book Part Discovery, Characterization, and Databases of Enzymes From Sourdough(CRC Press, 2023) Ağırbaşlı, Zeynep; Harsa, ŞebnemSourdough enzymes have not been investigated in wide scale yet. Therefore, this chapter summarizes the main strategies and techniques used for the identification of sourdough enzymes together with the compilation of this information in databases for a wide variety of applications. The chapter describes a panel of methods based on different approaches, such as biochemical and molecular techniques for the identification of several key microbial enzymes emerged from sourdough or a combination thereof. Review includes information on the enzymes in carbohydrate metabolism, protein metabolism, phenolic metabolism, and stress metabolism together with enzymatic formation of bioactive compounds in sourdough. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.Book Part Citation - Scopus: 1Enzyme Technology in Value Addition of Wine and Beer Processing(Elsevier, 2022) Uzuner, SibelSome endogeneous and exogeneous enzymes participate in the brewery and winery technologies. Industrial enzymes provide quantitative advantages (increased juice yields) and qualitative advantages (enhanced extraction and flavor) for processing (shorter maceration, settling, and filtration time). This review aims to explain the flow process of brewing and wine-making, discuss different enzymes used in brewery and wine-making industry. Also, this chapter summarizes the key enzymes used at different stages of wine-making and brewing, and the challenges of the exogeneous, commercial and immobilized enzymes. Finally, the use of immobilized enzymes is presented as a significant strategy to improve catalyst during brewing and wine-making.Book Part Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables(Taylor & Francis, 2016) Yemenicioğlu, Ahmet[No abstract available]Book Part Citation - Scopus: 10Electronic Nose Technology in Food Analysis(CRC Press, 2016) Korel, Figen; Balaban, Murat Ömer[No abstract available]