Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 9Citation - Scopus: 11Authentication of Pomegranate Juice in Binary and Ternary Mixtures With Spectroscopic Methods(Elsevier, 2023) Aykaç, Başak; Çavdaroğlu, Çağrı; Özen, BanuFruit juices are among the most commonly adulterated food products and especially pomegranate juice as a high value product is mixed with different adulterants for unfair economic profit. It was aimed to investigate the performances of UV–visible and Fourier-transform infrared (FTIR) spectroscopies combined with chemometric methods to determine adulteration of pomegranate juice with dark colored sour cherry and black carrot juices. Binary and ternary mixtures of pomegranate juice with 2 adulterants were prepared at 5–25% levels. After various data transformations, both spectroscopic data of authentic and adulterated samples were evaluated with different chemometric classification tools. Classification models with 97% correct classification rate for validation set were obtained both for UV–visible and FTIR spectral data. Accurate predictions of adulterant concentration were also achieved with chemometric models using both spectroscopic data. These spectroscopic techniques provide rapid and accurate prediction of pomegranate juice adulteration in binary and ternary mixtures with dark colored juices.Article Citation - WoS: 28Citation - Scopus: 29Detection of Vinegar Adulteration With Spirit Vinegar and Acetic Acid Using Uv–visible and Fourier Transform Infrared Spectroscopy(Elsevier, 2022) Çavdaroğlu, Çağrı; Özen, BanuVinegar is one of the commonly adulterated food products, and variations in product and adulterant spectrum make the detection of adulteration a challenging task. This study aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectroscopic methods. For this purpose, grape vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1–50% (v/v) ratios. Spectra of vinegars and mixtures were obtained with UV–visible and Fourier-transform infrared (FTIR) spectrometers. Data were evaluated with various chemometric methods and artificial neural networks (ANN). Correct classification rates of at least 94.3% and higher values were obtained by the evaluation of both spectroscopic data along with their combination with chemometric methods and ANN for discrimination of non-adulterated and adulterated vinegars. UV–vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.Review Citation - WoS: 10Citation - Scopus: 10Authentication of Vinegars With Targeted and Non-Targeted Methods(Taylor & Francis, 2023) Çavdaroğlu, Çağrı; Çavdaroğlu, Çağrı; Özen, Banu; Özen, Fatma BanuThere has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and non-targeted methods used to authenticate vinegars.Article Citation - WoS: 11Citation - Scopus: 10Ir Spectroscopy and Chemometrics for Physical Property Prediction of Structured Lipids Produced by Interesterification of Beef Tallow(Academic Press, 2019) Aktaş, Ayşe Burcu; Alamprese, Cristina; Fessas, Dimitrios; Özen, BanuThe aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.Article Citation - WoS: 82Citation - Scopus: 103A Comparative Study of Mid-Infrared, Uv-Visible and Fluorescence Spectroscopy in Combination With Chemometrics for the Detection of Adulteration of Fresh Olive Oils With Old Olive Oils(Elsevier Ltd., 2019) Uncu, Oğuz; Uncu, Oğuz; Özen, Banu; Özen, Fatma BanuThe work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples prepared in varying concentrations (10.50%(v/v)) were analyzed with fluorescence, Fourier transform-infrared (FT-IR), and ultraviolet-visible (UV-vis) spectroscopic methods. Orthogonal partial least square-discriminant analysis (OPLS-DA) and partial least squares (PLS) regression techniques were used for the differentiation of adulterated oils from the pure oils and prediction of adulteration levels, respectively. After the application of various pre-treatment methods, all of the OPLS-DA classification models generated for every spectroscopic technique successfully differentiated adulterated and non-adulterated oils with over 90% correct classification rate. FT-IR + UV-vis and fluorescence spectral data were also successfully used to predict adulteration levels with high coefficient of determinations for both calibration (0.94 and 0.98) and prediction (0.91 and 0.97) models and low error values for calibration (4.22% and 2.68%), and prediction (5.20% and 2.82%), compared to individual FT-IR and UV-vis spectroscopy were obtained. Therefore, FT-IR + UV-vis and fluorescence spectroscopy as being fast and environmentally friendly tools have great potential for both classification and quantification of adulteration practices involving old olive oil.Article Citation - WoS: 30Citation - Scopus: 34Authentication of a Turkish Traditional Aniseed Flavoured Distilled Spirit, Raki(Elsevier Ltd., 2013) Yüceesoy, Dila; Özen, BanuConsumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R2 = 0.98 and RPD = 8.35).Article Citation - WoS: 231Citation - Scopus: 264Detection of Adulteration of Extra-Virgin Olive Oil by Chemometric Analysis of Mid-Infrared Spectral Data(Elsevier Ltd., 2009) Gürdeniz, Gözde; Özen, Fatma BanuThis study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet compression previous to principal component analysis (PCA). Detection limit of adulteration was determined as 5% for corn-sunflower binary mixture, cottonseed and rapeseed oils. For quantification of adulteration, mid-IR spectral data were manipulated with orthogonal signal correction (OSC) and wavelet compression before partial least square (PLS) analysis. The results revealed that models predict the adulterants, corn-sunflower binary mixture, cottonseed and rapeseed oils, in olive oil with error limits of 1.04, 1.4 and 1.32, respectively. Furthermore, the data were analysed with a general PCA model and PLS discriminant analysis (PLS-DA) to observe the efficiency of the model to detect adulteration regardless of the type of adulterant oil. In this case, detection limit for adulteration is determined as 10%.