Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 21Citation - Scopus: 22Characterization and Encapsulation Efficiency of Zein Nanoparticles Loaded With Chestnut Fruit Shell, Cedar and Sweetgum Bark Extracts(Elsevier, 2023) Konuk Takma, Dilara; Bozkurt, Semra; Koç, Mehmet; Korel, Figen; Şahin Nadeem, HilalZein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (Castanea sativa Mill.) shell, cedar (Cedrus libani) and sweetgum (Liquidambar orientalis) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems. © 2023Book Part Citation - WoS: 10Exopolysaccharides in Food Processing Industrials(Springer, 2021) Arserim-Uçar, Dilhun Keriman; Konuk Takma, Dilara; Korel, FigenMicrobial 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: 151Citation - Scopus: 179Active Packaging Films as a Carrier of Black Cumin Essential Oil: Development and Effect on Quality and Shelf-Life of Chicken Breast Meat(Elsevier Ltd., 2019) Konuk Takma, Dilara; Korel, FigenFabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 degrees C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coll., and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat.Article Citation - WoS: 44Citation - Scopus: 53Impact of Preharvest and Postharvest Alginate Treatments Enriched With Vanillin on Postharvest Decay, Biochemical Properties, Quality and Sensory Attributes of Table Grapes(Elsevier Ltd., 2017) Konuk Takma, Dilara; Korel, FigenAlginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35 days of storage at 4 ± 2 °C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73 log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.