Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Özen, BanuSubject: search.filters.subject.FTIR

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  • Article
    Citation - WoS: 9
    Citation - Scopus: 11
    Prediction of Vinegar Processing Parameters With Chemometric Modelling of Spectroscopic Data
    (Elsevier, 2021) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma Banu
    Spectroscopic methods have the advantages of being rapid and environmentally friendly and can be used in measurement and control of processing parameters during food production. It was aimed to predict several quality and chemical parameters of vinegar processing from UV-visible and mid-infrared spectroscopic profiles. Two processing lines of both traditional and submerged vinegar production from 2 separate grape varieties (green and red grapes) were monitored. Some of the important markers of the fermentation processes; pH, brix, total acidity, total flavonoid content, total and individual phenolic contents, organic acid, sugar, ethanol concentrations as well as UV-visible and mid-infrared spectra were obtained during both types of vinegar processing and quality and chemical parameters were predicted from spectroscopic data using chemometric methods. Individual UV-visible and mid-infrared spectral profiles along with low level of data fusion were used in building of chemometric prediction models. Accurate, reliable and robust prediction models (R(2)cal and R(2)val >0.9) were obtained for quality parameters mostly with combination of two spectroscopic datasets. Predictive models used for phenolic components were below average except for p-coumaric and syringic acids. Citric and acetic acids were the most accurately estimated ones among organic acids along with ethanol. Close agreements between reference and predicted values were obtained during the monitoring of changes of some quality parameters for vinegar fermentation process through rapid and simultaneous spectroscopic measurements.
  • Article
    Citation - WoS: 55
    Citation - Scopus: 59
    Prediction of Various Chemical Parameters of Olive Oils With Fourier Transform Infrared Spectroscopy
    (Academic Press Inc., 2015) Uncu, Oğuz; Özen, Banu
    Vibrational spectroscopic techniques offer advantages such as rapid and accurate measurements with minimum sample preparation and waste generation. In this study, it was aimed at determining some important quality parameters (oxidative stability, colour pigments, fatty acid profile and phenolic composition) of olive oils by Fourier transform infrared spectroscopy as one of the vibrational spectroscopic methods. Partial least square calibration models were constructed in order to reveal any correlation between quality parameters and spectral data. Regression coefficients for developed models showed that oxidative stability (0.99), chlorophyll content (0.98), some major fatty acids (palmitic (0.87), oleic (0.94), and linoleic acids (0.97), saturated (0.91), monounsaturated (0.94) and polyunsaturated fatty acids (0.97)), hydroxytyrosol as a phenolic compound (0.97) and total phenolic content (0.99) were predicted successfully. Variable influence on the projection values indicated that palmitic, vanillic and cinnamic acids and hydroxytyrosol are the most significant contributors to oxidative stability of olive oils. © 2015 Elsevier Ltd.