Food Engineering / Gıda Mühendisliği

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

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  • Article
    Citation - WoS: 11
    Citation - Scopus: 11
    Molecular Dynamics Simulations of Duodenal Self Assembly in the Presence of Different Fatty Acids
    (Elsevier, 2022) Tunçer, Esra; Bayramoğlu, Beste
    A comprehensive understanding of dietary mixed micelle formation in the presence of lipid digestion products is crucial for an effective design of nutraceutical delivery systems. This study aimed to investigate the duodenal self-assembly of bile lipids and fatty acids (FA) with different characteristics via coarse-grained molecular dynamics (MD) simulations. The results show that increase in FA chain length and unsaturation degree lead to micelles with lower/higher fractions of FAs/bile salts (BS), lower core and surface packing densities, decreased ordering of lipid tails, thus more fluid internal structures. Our findings provide molecular insight into the instability of intestinal colloidal structures composed of long unsaturated FAs. We show the correlation between FA unsaturation degree and lipid packing density is a significant factor in determining the intermicellar BS concentrations. Overall, this study advances the knowledge in the field by establishing a more integral relationship between the FA characteristics and micelle structural properties over a wider range of FA types through MD simulations.
  • Book Part
    Citation - WoS: 12
    Citation - Scopus: 16
    Zein and Its Composites and Blends With Natural Active Compounds: Development of Antimicrobial Films for Food Packaging
    (Elsevier Ltd., 2016) Yemenicioğlu, Ahmet
    In this chapter the current developments in using biopolymer zein for active edible film-making are discussed with particular emphasis on antimicrobial packaging. Recent studies have showed the possibility of developing effective antimicrobial edible packaging materials through the incorporation of different natural antimicrobial compounds, including antimicrobial enzymes, peptides, and phenolic compounds, into zein films. The zein-based films that contain antimicrobial enzyme lysozyme and bacteriocin nisin have great potential as antilisterial edible packaging materials. Additionally, zein-based films that contain natural phenolic compounds might be suitable for antimicrobial, antioxidant, and/or bioactive packaging. The use of composites of zein with waxes and blends of zein with fatty acids enables researchers to obtain antimicrobial zein-based films with controlled release properties.
  • Article
    Citation - WoS: 15
    Citation - Scopus: 16
    Comparison of Some Chemical Parameters of a Naturally Debittered Olive (olea Europaea L.) Type With Regular Olive Varieties
    (Elsevier Ltd., 2014) Aktaş, Ayşe Burcu; Özen, Banu; Tokatlı, Figen; Şen, İlknur
    Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.