Barış Kavur, Pelin

Profile URL
https://hdl.handle.net/11147/16582
Name Variants
Barış Kavur,P.
Job Title
Email Address
Main Affiliation
03.08. Department of Food Engineering
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID

Sustainable Development Goals

SDG data is not available
This researcher does not have a Scopus ID.
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Publication Collaboration

Affiliation Name Count
Izmir Institute of Technology 5
Giresun University 1
Ankara University 1
Recep Tayyip Erdoğan University 1
Izmir Kâtip Çelebi University 1
1 / 2
Data obtained from OpenAlex
Scholarly Output

3

Articles

2

Views / Downloads

2055/724

Supervised MSc Theses

0

Supervised PhD Theses

1

WoS Citation Count

15

Scopus Citation Count

15

Patents

0

Projects

0

WoS Citations per Publication

5.00

Scopus Citations per Publication

5.00

Open Access Source

3

Supervised Theses

1

JournalCount
Food Hydrocolloids1
Food Technology and Biotechnology1
Current Page: 1 / 1

Scopus Quartile Distribution

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Author of Publication: search.filters.isAuthorOfPublication.5ac6a890-1a01-451a-8a1b-a092579940e6

Scholarly Output Search Results

Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 5
    Citation - Scopus: 5
    Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded With Lysozyme and Green Tea Polyphenols
    (University of Zagreb, 2021) Boyacı, Derya; Yemenicioğlu, Ahmet; Barış Kavur, Pelin; Barış Kavur, Pelin; Güleç, Şükrü; Güleç, Şükrü; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Research background. The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach. Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. Results and conclusions. Gelatine/wax gels showed 1.3-to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4-to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (?-glucosidase and ?-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution. This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties. © 2021, University of Zagreb. All rights reserved.
  • Doctoral Thesis
    Innovative Food Applications of Novel Multifunctional Active Edible Gel Fillings and Coatings
    (01. Izmir Institute of Technology, 2022) Barış Kavur, Pelin; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    This thesis organized as two chapters aimed to develop and test multifunctional novel gel filling and coating. In Chapter 1, the thesis focuses on developing antimicrobial and antibrowning gelatin based gel filling to produce safe caramel apples. For this purpose, water holding capacity and mechanical stability of gelatin (GEL) gels were improved by the incorporation of soy proteins (SP) and inulin (IN), respectively. The water activity (aw) of gels was also reduced to < 0.9 by the addition of sucrose (SUC). The apples were cored and the void cores were filled 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, and apples were kept at 4oC for 20 h for gelation of filling before caramel dipcoating. The caramel apples with antimicrobial GEL-SP-IN-SUC filling showed 2.4 – 2.9 D lower Listeria count than traditional caramel apples during 7-day cold storage. The active blend gel-filling also prevented discoloration of apple core. In Chapter 2, the thesis focuses on controlling postharvest sprouting and microbial risks associated with shallot bulbs by active chitosan based coating loaded with eugenol (EUG). The sustained release of EUG was achieved by applying ultrasonic homogenization (US) to prepare a composite of chitosan (CHI) with chickpea proteins (CP) (CHI:CP ratio of films = 2). The CHI-CPEUG coating successfully reduced the sprouting and inhibited the inoculated E. coli and L. innocua in shallot bulbs by 2.3 log and 1.7 log, respectively.
  • 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; Yemenicioğlu, Ahmet; Barış Kavur, Pelin; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    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