Food Engineering / Gıda Mühendisliği

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

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Institution Author: search.filters.institutionAuthor.Özen, BanuWoS Q: search.filters.wosQuartile.Q3

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  • Article
    Citation - WoS: 12
    Citation - Scopus: 15
    Effects of Processing Parameters on Chemical and Physical Properties of Enzymatically Interesterified Beef Tallow-Corn Oil Blends
    (John Wiley and Sons Inc., 2020) Aktaş, Ayşe Burcu; Özen, Banu; Alamprese, Cristina A.
    The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained beta crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses' results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans-fatty acid content and crystal morphology.
  • Article
    Citation - WoS: 37
    Citation - Scopus: 39
    Comparison of Fatty Acid Profiles and Mid-Infrared Spectral Data for Classification of Olive Oils
    (John Wiley and Sons Inc., 2010) Gürdeniz, Gözde; Özen, Banu; Tokatlı, Figen
    The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used to classify extra-virgin olive oils according to geographical origin and harvest year. Oils were obtained from 30 different areas of northern and southern parts of the Aegean Region of Turkey for two consecutive harvest years. Fatty acid composition data analyzed with principal component analysis was more successful in distinguishing northern olive oil samples from southern samples compared to spectral data. Both methods have the ability to differentiate olive oil samples with respect to harvest year. Partial least squares (PLS) analysis was also applied to detect a correlation between fatty acid profile and spectral data. Correlation coefficients (R2) of a calibration set for stearic, oleic, linoleic, arachidic and linolenic acids were determined as 0.83, 0.97, 0.97, 0.83 and 0.69, respectively. Fatty acid profiles were very effective in classification of oils with respect to geographic origin and harvest year. On the other hand, FT-IR spectra in combination with PLS could be a useful and rapid tool for the determination of some of the fatty acids of olive oils.
  • Article
    Citation - WoS: 13
    Citation - Scopus: 18
    Effect of Corn-Zein Coating on the Mechanical Properties of Polypropylene Packaging Films
    (John Wiley and Sons Inc., 2011) Tıhmınlıoğlu, Funda; Atik, İsa Doğan; Özen, Banu
    In this study, a novel film structure of corn zein coated on polypropylene (PP) synthetic films for food packaging applications was developed, and the mechanical properties of the resulting coated film, as affected by the coating formulation, were investigated. Composite structures of PP films coated with corn zein were obtained through a simple solvent casting method. Different amounts of corn zein (5 and 15%) were dissolved in 70 and 95% aqueous ethanol solution at 50 C. Solutions of corn zein plasticized with poly(ethylene glycol) and glycerol (GLY) at various levels (20 and 50%) were applied on corona-discharge-treated PP. A statistical analysis based on full factorial design was performed to examine the influence of the coating formulation on the final properties of the corn-zein-coated PP films. A significant (p < 0.05) improvement in the coated film’s mechanical properties was observed compared to those of the uncoated PP. The effect of the plasticization of the coating solutions was also quite significant. In general, GLY provided better improvements in the mechanical properties of the corn-zein-coated PP films. The statistical analysis of the results showed that the corn-zein and plasticizer concentrations and plasticizer type used in the coating formulations were more effective parameters and had significant effects on the mechanical behavior of the coated PP films. In conclusion, corn-zein coatings could have potential as alternatives to conventional synthetic polymers used in composite multilayer structures for food packaging applications.