Food Engineering / Gıda Mühendisliği

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

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Author: search.filters.author.Yemenicioğlu, AhmetPublisher: search.filters.publisher.Elsevier

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Now showing 1 - 6 of 6
  • Article
    Citation - WoS: 10
    Citation - Scopus: 10
    An Efficient Method of Improving Essential Oil Retention and Sustained Release of Chitosan Films: Ultrasound-Assisted Preparation of Chitosan Composites With Surface Active Chickpea Proteins
    (Elsevier, 2024) Barış Kavur, Pelin; Yemenicioğlu, Ahmet
    This work aimed at preparing chitosan (CHI) composites with surface active chickpea protein (CP) showing better eugenol (EUG) retention and sustained release capacity than pristine CHI films. For this purpose, ionic complexation of CHI with CP (CHI:CP ratio = 2:1, w/w) in the presence of EUG at pH 5.0 was achieved using mechanical homogenization alone (HM) or in combination with ultrasonic homogenization (HM-HUS). The HM-HUS treatment provided better solubility of CP (4.4-fold), increased emulsified EUG in film-forming solutions, and denser films than HM treatment. The composite films obtained using HM-HUS (FLMCHI-CP-EUG/HM-HUS) retained 1.2–1.4-fold higher EUG after drying, and showed almost 2-fold slower EUG release in air at room temperature than composite films prepared by HM, and control CHI films prepared by HM (FLMCHI-EUG/HM) or HM-HUS (FLMCHI-EUG/HM-HUS). The FLMCHI-CP-EUG/HM-HUS films also showed better moisture barrier and mechanical properties than other films. The developed films were proved in a challenging coating application with onions. Escherichia coli and Listeria innocua counts of inoculated and FLMCHI-CP-EUG/HM-HUS (average coating thickness = 4.5 ± 1.3 μm) coated onions were significantly lower than those of uncoated (2.8 and 3.8 log) and FLMCHI/HM-HUS (1.4 and 1.3 log) coated onions after 5-days at room temperature. FLMCHI-CP-EUG/HM-HUS coating also reduced percentage of sprouted onions from 30 to 10% during storage. EUG odor of coated onions could not have been detected by 80% of panelists after 4 weeks. Compositing with CP boosts the performance of essential oil loaded CHI films by enabling use of film matrix as an encapsulant. © 2024 Elsevier Ltd
  • Article
    Citation - WoS: 39
    Citation - Scopus: 41
    Novel Edible Films of Pectins Extracted From Low-Grade Fruits and Stalk Wastes of Sun-Dried Figs: Effects of Pectin Composition and Molecular Properties on Film Characteristics
    (Elsevier, 2023) Çavdaroğlu, Elif; Büyüktaş, Duygu; Farris, Stefano; Yemenicioğlu, Ahmet
    This study aimed to explore the characteristics of novel fig pectin films. For this purpose, films of crude fig pectin (CFP) extracted from low-grade sun-dried fruits and films of crude (CSP) and purified (PSP) stalk pectins extracted from stalk waste of processed high-quality sun-dried figs were evaluated for their physicochemical properties. The properties of pristine (CFP, CSP, and PSP films) and CaCl2 cross-linked films (CFP–Ca++, CSP-Ca++and PSP-Ca++ films) of fig pectins were also compared with films of commercial citrus (CP and CP-Ca++) and apple (AP, AP-Ca++) pectins. The cross-linking improved the mechanical strength and barrier properties of most films. CP, CP-Ca++, PSP, and PSP-Ca++ films showed greater mechanical strength and stiffness than other films. PSP-Ca++, PSP and CP-Ca++ films showed the lowest water vapor permeability (6.28, 12.85, 14.96 g.mm.m−2.day−1.kPa−1, respectively) while CSP-Ca++, CP-Ca++, CP, PSP-Ca++ films showed the lowest oxygen permeability coefficients (5403, 8265, 10776, 11124 mL.μm.m−2.24h−1.atm−1, respectively). All cross-linked fig pectin films showed 2–3 fold lower degree of swelling than CP-Ca++ film. The CFP-Ca++ film showed the highest surface hydrophobicity (contact angle = 101.8°) but the lowest water solubility (32.8%) and degree of swelling. Analysis of Pearson's correlations between pectin properties and film characteristics revealed that galacturonic acid (GA) content affects the mechanical properties, while GA content, degree of esterification (DE), and acetylation affect the moisture barrier performance; finally, GA content and DE affect the oxygen barrier performance of pectin films. Films of stalk waste pectins showed some properties beyond the limits of those obtained from commercial pectins.
  • Article
    Citation - WoS: 64
    Citation - Scopus: 77
    Development of Flexible Antimicrobial Zein Coatings With Essential Oils for the Inhibition of Critical Pathogens on the Surface of Whole Fruits: Test of Coatings on Inoculated Melons
    (Elsevier, 2019) Boyacı, Derya; Iorio, Gianmarco; Sözbilen, Gözde Seval; Alkan, Derya; Trabattoni, Silvia; Pucillo, Flavia; Yemenicioğlu, Ahmet
    This study aimed to develop essential oil (EO)-containing antimicrobial coatings for the inhibition of pathogenic bacteria contamination on fruit peels. Incorporation of eugenol (EUG), carvacrol (CAR), and thymol (THY) into films at > 1% (w/w) eliminated the typical brittleness of zein films. However, EUG outperformed CAR and THY in terms of mechanical properties. Films with >= 2% (w/w) CAR and THY and >= 3% EUG showed clear zones against L. innocua and E. coli in agar medium at 37 degrees C. All EO-containing films also inhibited L. innocua and E. coli inoculated at their surfaces by minimum 3.9 and 2.7 decimal (D) within 1 day at 10 degrees C. Moreover, 2% EUG-containing zein coatings caused 2-3 decimal reduction in L. innocua and E. coli counts of inoculated melon surfaces at 10 degrees C. Unlike the bare zein coatings, flexible EUG-containing films on melons did not show cracking or detachment. Zein films loaded with EUG showed a highly hydrophilic surface. The best oxygen barrier performance was observed for the EUG-richest formulation (i.e., EUG at 3%), and this was attributed to a homogenizing effect of the EO that eventually led to a denser and hole-free network. This work suggested that flexible coatings of zein containing EOs could inhibit pathogens embedded in the rough peel surface of melons.
  • Book Part
    Citation - WoS: 3
    Citation - Scopus: 5
    Basic Strategies and Testing Methods To Develop Effective Edible Antimicrobial and Antioxidant Coating
    (Elsevier, 2018) Yemenicioğlu, Ahmet
    Due to the continuous increase in microbial outbreaks originated form minimally processed and ready-to-use food [1,2], the active food packaging has become one of the top research topics in food science. A properly designed active packaging might increase the microbial safety or delay the spoilage of food (antimicrobial packaging), it might delay oxidative changes in food (antioxidant packaging), or it might help increasing functional properties of food by delivery of nutrients or bioactive substances to food surface in bioavailable form (bioactive packaging)
  • Article
    Citation - WoS: 9
    Citation - Scopus: 10
    Decontamination of Seeds Destined for Edible Sprout Production From Listeria by Using Chitosan Coating With Synergetic Lysozyme-Nisin Mixture
    (Elsevier, 2020) Sözbilen, Gözde Seval; Yemenicioğlu, Ahmet
    This study aimed at decontamination of seeds destined for edible sprout production from Listeria using chitosan (CS) coatings incorporated with synergetic lysozyme-nisin (LYS-NIS) mixtures. Low molecular weight (LMW) CS coating showed the highest potency against Listeria innocua, followed by medium molecular weight (MMW) and high molecular weight (HMW) CSs. The LMW CS film with LYS-NIS also caused almost 1.5-fold greater log reduction (similar to 5 log) in initial L. innocua load of broth culture than MMW and HMW CS films with LYS-NIS within 6 days. Moreover, LMW CS coating with LYS-NIS reduced the initial Listeria loads of inoculated mung beans, lentils, and wheats by 3.3, 3.4 and 4.1 log, respectively. Antimicrobial coating did not affect seed germination rates considerably. The LYS-NIS addition increased yellowness and opacity of films, and caused limited changes in their mechanical and morphological properties. LMW CS coating with LYS-NIS reduces risk of listeriosis from sprouted seeds.
  • Article
    Citation - WoS: 6
    Citation - Scopus: 7
    An Innovative Design and Application of Natural Antimicrobial Gelatin Based Filling To Control Risk of Listeriosis From Caramel Apples
    (Elsevier, 2020) Kavur, Pelin Barış; Yemenicioğlu, Ahmet
    The aim of this study is to design and apply antimicrobial gelatin based filling with an innovative method in production of safe caramel apples that caused deadly listeriosis cases. For this purpose, water holding capacity and mechanical stability of gelatin (GEL) gels were improved by incorporation of soy proteins (SP) and inulin (IN), respectively. The water activity (a(w)) of gels were also reduced < 0.9 by addition of sucrose (SUC). The application was conducted by coring of apples, filling void core with GEL-SP-IN-SUC blend gel solution containing synergetic antimicrobials, nisin and lysozyme, and antibrowning agent ascorbic acid (each at 1% in gel). Candy sticks were then placed into gel-filled void cores of apples, and apples were kept at 4 degrees C for 20 h for gelation of filling before they were dip-coated with caramel. The inoculated caramel apples with antimicrobial GEL-SP-IN-SUC filling showed 2.4-2.9 D lower Listeria count than traditional inoculated caramel apples during 7-day cold storage. The active blend gel-filling also successfully prevented the discoloration of apple core and accumulation of apple juice between apple surface-caramel coating interface. Mechanical tests showed strong binding of candy sticks by GEL-SP-IN-SUC gel-filling. Active blend gel-filling applied in an innovative way showed good potential to improve safety of candied apples.