Food Engineering / Gıda Mühendisliği

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Author: search.filters.author.Arserim-Uçar, Dilhun Keriman

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  • 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.
  • Article
    Citation - WoS: 71
    Citation - Scopus: 76
    Characterization of Bacterial Cellulose Nanocrystals: Effect of Acid Treatments and Neutralization
    (Elsevier Ltd., 2021) Arserim-Uçar, Dilhun Keriman; Korel, Figen; Liu, LinShu; Yam, Kit L
    In 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.