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.Research Project Aspergillus sojae tarafından poligalakturonaz (PG) enzimin üretimi ve pürifikasyonu: Morfoloji ve sıvı reolojisinin toplam sistem verimliliği üzerine olan etkilerinin endüstriyel uygulamalara yakın ölçeklerde deneysel ve teorik yaklaşımla incelenmesi(2011) Tarı, Canan; Ünlütürk, Sevcan[No Abstract Available]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.Conference Object Potential Application of Natural Phenolic Antimicrobials and Edible Film Technology Against Bacterial Plant Pathogens(International Society for Horticultural Science, 2020) Alkan, Derya; Yemenicioğlu, AhmetIn this study, antimicrobial edible film technology used frequently for inhibition of human pathogens in processed food was employed as a postharvest bio-based preservation method to prevent bacterial spoilage of fresh fruits and vegetables. Antimicrobial edible zein films were developed by incorporation of pure phenolic acids (PAs) such as gallic acid (GA), cinnamic acid (CA), vanillic acid (VA); essential oils (EOs) such as carvacrol (CAR), thymol (THY), eugenol (EUG) and citral (CIT) and phenolic extract (PE) from clove. In order to test synergetic effect of PAs, different amounts of PAs were added into film solution to obtain films containing mixture of GA and CA, GA and VA, CA and VA at different concentrations. The antimicrobial performances of edible films were tested on selected plant pathogenic bacteria including Pseudomonas syringae, Erwinia amylovora, Xanthomonas vesicatoria and Erwinia carotovora. The overall results of antimicrobial tests showed that films containing PAs between 1 and 4 mg cm-2 inhibited all pathogens while EOs at concentrations between 2 and 4 mg cm-2 and clove extract between 4 and 8 mg cm-2 were found effective against pathogens except P. syringae. Morover, the incorporation of combination of different PA showed greater inhibitory activity on plant pathogens than incorporation of a single PA into films. The edible zein coatings have already been applied for coating of fresh fruits and vegetables at the postharvest stage to suppress their respiration rate and prolong their refrigerated storage. This work clearly showed the benefit of incorporating a single or mixture of antimicrobial phenolic compounds, EOs and PEs in edible zein films against bacterial plant pathogens. The developed films might be employed against plant pathogens by coating fresh fruits and vegetables, seeds, seedlings, tree stems, soil as well as agricultural tools and constructions without using toxic chemicals. © 2020 International Society for Horticultural Science. All rights reserved.Article Evrimsel Tıp: Sağlık ve Hastalıklara Yeni Yaklaşımlar(2016) Sezgin, EfeEvrimsel tıp, günümüz hastalıklarına geneksel tıbbın "yaklaşık" nedenlemelerinin yanı sıra "nihai" nedenleme ile farklı bir bakış açısı getirmeyi amaçlar. Klasik tıp hastalıkların yapı ve mekanizmalar hakkında "Ne" ve "Nasıl" sorularına cevap ararken, evrimsel tıp köken ve fonksiyon hakkında "Neden" ve "Niçin" sorularına cevap arar. Evrimsel analizlerde kullanılan molküler evrim, popülasyon genetiği, filogenetik gibi metodları günümüz hastalıklarının köken ve sebeplerini anlamak için uygular. Evrimsel tıp tüm sağlık bilimlerine farklı bakış açıları getirmeyi, günümüz yaklaşımlarıyla çözüm bulamadığımız, sebebini anlayamadığımız sorunların çözümüne katkıda bulunmayı amaçlan yeni bir disiplindir.Conference Object Photoautotrophic and Heterotrophic Micropropagation of Sugarcane Shoots in Controlled Environments(2000) Ertürk, Handan; Walker, Paul N.We achieved successful growth and multiplication of sugarcane shoots in vitro under photoautotrophic conditions aseptically for three generations in our laboratory and proposed an experimental procedure for photoautotrophic micropropagation of sugarcane in controlled environment. The growth rate of photoautotrophic cultures in sugarless MS medium was found to be half of the growth rate of heterotrophic cultures in multiplication medium after a two-week period in the same environment. Contamination with algae in some vessels was recognized as a problem for septic photoautotrophic growth. Atrazine was found to be effective in controlling algae at a concentration of 10 ppm. But, atrazine in total was not considered to be a practical solution for the algae problem as it had a negative affect on the growth of shoots.Book Part Strategies for Controlling Major Enzymatic Reactions in Fresh and Processed Vegetables(Taylor & Francis, 2016) Yemenicioğlu, Ahmet[No abstract available]