Korel, Figen
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Korel, F.
Korel, F
Korel, F
Job Title
Email Address
figenkorel@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
Status
Current Staff
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
14
Research Products
3GOOD HEALTH AND WELL-BEING
0
Research Products
4QUALITY EDUCATION
1
Research Products
5GENDER EQUALITY
0
Research Products
6CLEAN WATER AND SANITATION
14
Research Products
7AFFORDABLE AND CLEAN ENERGY
10
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8DECENT WORK AND ECONOMIC GROWTH
5
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
22
Research Products
10REDUCED INEQUALITIES
0
Research Products
11SUSTAINABLE CITIES AND COMMUNITIES
0
Research Products
12RESPONSIBLE CONSUMPTION AND PRODUCTION
13
Research Products
13CLIMATE ACTION
13
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14LIFE BELOW WATER
9
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15LIFE ON LAND
2
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
50
Citations
1422
h-index
20
Documents
38
Citations
1134
Scholarly Output
77
Articles
43
Views / Downloads
65341/36169
Supervised MSc Theses
20
Supervised PhD Theses
3
WoS Citation Count
1009
Scopus Citation Count
1190
Patents
0
Projects
17
WoS Citations per Publication
13.10
Scopus Citations per Publication
15.45
Open Access Source
62
Supervised Theses
23
| Journal | Count |
|---|---|
| Food Packaging and Shelf Life | 4 |
| Food Chemistry | 3 |
| International Journal of Food Science and Technology | 3 |
| VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | 3 |
| JAOCS, Journal of the American Oil Chemists' Society | 2 |
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77 results
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Now showing 1 - 10 of 77
Article Citation - WoS: 7Citation - Scopus: 6Development of a Nano-Modified Glassy Carbon Electrode for the Determination of 2,6-Diaminotoluene (tda)(Elsevier, 2021) Büyüktaş, Duygu; Ghaani, Masoud; Rovera, Cesare; Olsson, Richard T.; Korel, Figen; Farris, StefanoThe objective of this study was to improve the overall performance of a glassy carbon electrode (GCE) for the detection of 2,6-diaminotoluene (TDA), a possibly carcinogenic primary aromatic amines (PAAs) that poses a serious risk for the consumer' health because they can transfer from multilayer food packages including adhesives based on aromatic polyurethane (PU) systems, to the food. The modification of the electrode surface was made by means of multi-walled carbon nanotubes (MWCNTs) and mesopomus carbon nanoparticles (MCNs). The MWCNTs-MCNs/GCE allowed achieving the best performance in terms of sensitivity, as revealed by cyclic voltammetry - CV, with an oxidation peak of 20.95 mu A over 0.079 mu A of the bare GCE. The pH of the medium influenced the oxidation of 2,6-TDA, with highest sensitivity at pH similar to 7. Amperometry experiments led to an estimated detection limit of 0.129 mu M, and three linear ranges were obtained for 2,6-TDA: 0.53-11.37 mu M, 11.37-229.36 mu M, and 229.36-2326.60 mu M. Chronoamperometry experiments combined with Cottrell's theory allowed estimating a diffusion coefficient of 2,6-TDA of 1.34 x 10(-4) cm(2) s(-1). The number of electrons (n similar to 1) involved in the catalytic oxidation of 2,6-TDA was determined according to the Lavimn's theory. Real sample tests demonstrated that the modification of the sensor using nanoparticls allowed to obtain a highly sensitive and selective sensor, which can possibly used as an alternative analytical device for the rapid, easy, and reliable determination of 2,6-TDA.Article Citation - WoS: 14Citation - Scopus: 16Classification of Turkish Extra Virgin Olive Oils by a Saw Detector Electronic Nose(John Wiley and Sons Inc., 2011) Kadiroğlu, Pınar; Korel, Figen; Tokatlı, FigenAn electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalik (A), Domat (D), Nizip (N), Gemlik-Edremit (GE), Ayvalik-Edremit (AE)] were obtained using an e-nose consisting a surface acoustic wave detector. Data were analyzed by principal component analysis (PCA) and discriminant function analysis (DFA). Classification of cultivars using PCA revealed that A class model was correctly discriminated from N in two harvest years. The DFA classified 100 and 97% of the samples correctly according to the cultivar in the 1st and 2nd harvest years, respectively. Successful separation among the harvest years and geographical origins were obtained. Sensory analyses were performed for determining the differences in the geographical origin of the olive oils and the preferences of the panelists. The panelists could not detect the differences among olive oils from two different regions. The cultivar, harvest year, and geographical origin of extra virgin olive oils could be discriminated successfully by the e-nose.Article Citation - WoS: 151Citation - Scopus: 179Active Packaging Films as a Carrier of Black Cumin Essential Oil: Development and Effect on Quality and Shelf-Life of Chicken Breast Meat(Elsevier Ltd., 2019) Konuk Takma, Dilara; Korel, FigenFabrication of active PET films assembled with antimicrobial chitosan and alginate coatings incorporating black cumin oil(BCO) was performed by layer-by-layer(LbL) technique and effect of active packaging film on quality and shelf-life of chicken breast meats stored at 4 degrees C for 5 days was investigated. Multilayer films were characterized in terms of surface morphology, color, thickness, and antimicrobial activity. Incorporation of BCO into film demonstrated antimicrobial activity against Staphylococcus aureus and Escherichia coll., and spherical particles on surface profile. Changes in weight loss, color, pH, total aerobic mesophilic(TAMC), and psychrotrophic bacteria counts(PBC) of chicken meat, packaged in trays containing antimicrobial films, were observed. Increase in pH values was higher in control samples than samples packaged with antimicrobial film during storage. Samples stored in active packaging had slightly lower TAMC and PBC compared to control samples. Results indicated that active film containing BCO has the potential to maintain safety and quality of chicken meat.Article Physicochemical and Sensorial Properties of Sepet Cheeses Packaged Under Different Modified Atmospheric Conditions(Ege Üniversitesi, 2017) Akpınar, Aslı; Yerlikaya, Oktay; Kınık, Özer; Uysal, Harun Raşit; Korel, FigenÇalışmanın amacı farklı modifiye atmosfer koşullarında paketlenen geleneksel Sepet peynirlerinin fiziksel, kimyasal ve duyusal özelliklerini incelemektir. +4 °C' de depolanan Sepet peynirlerinin tüm özellikleri depolamanın 1., 45., 90. ve 180. günlerinde incelenmiştir. Peynirlerin paketlenmesinde 3 farklı modifiye atmosfer koşulu denenmiştir. Üretilen peynirler % 100 N2 (N), % 80 N2 + % 20 CO2 (NC), % 100 CO2 (C) içeren atmosfer koşullarda polistiren ambalajlarda paketlenmiştir. İstatistiksel analiz sonucunda modifiye atmosfer koşullarında (MAP) paketlenen Sepet peyniri örneklerinin kurumadde, kurumadde de yağ % ve kurumadde de tuz % içeriklerinde meydana gelen değişimlerin önemli olduğu tespit edilmiştir. Kitle, tekstür, görünüş, lezzet ve aromayı içeren duyusal özellikler istatistiksel olarak incelendiğinde, sadece CO2 içeren atmosferik koşullarda paketlenen peynirlerde depolama süresince farklılık olduğu gözlenmiştir. Genel olarak bakıldığında % 100 N2 (N), % 80 N2 + % 20 CO2 (NC) gazlarını içeren farklı modifiye koşullarda paketlenmiş olan Sepet peynirlerinin fizikokimyasal ve duyusal özelliklerini daha iyi muhafaza ettiği görülmüştürDoctoral Thesis Feasibility of Eugenol Encapsulated Poly (lactic Acid) (pla) Films Via Electrospinning as a Novel Delivery System for Volatile Compounds in Food Packaging Systems(Izmir Institute of Technology, 2017) Arserim Uçar, Dilhun Keriman; Korel, Figen; Korel, Figen; Yam, Kit L.Food safety and quality are important issues in food industry. The aim of this research was to evaluate the feasibility of delivering eugenol via poly(lactic) acid (PLA) emulsion fibers-grafted PLA films with bacterial cellulose into the package headspace. For this purpose, first, bacterial cellulose crystals as a natural carrier for eugenol were produced. The influence of hydrolysis temperature, time, and acid to cellulose ratio, acid concentration and type with the addition of the neutralization step on the structure, and the properties of bacterial cellulose crystals were studied. Nanocrystals, which had high thermal stability and high crystallinity bacterial cellulose, were produced. Bacterial cellulose stabilized oil-in-water Pickering emulsions were produced as carriers for eugenol. The emulsion formulations consisting of cellulose fibers and crystals, eugenol, and surfactants were characterized for food packaging applications. PLA films were produced with obtained eugenol emulsions and poly(lactic) acid which were obtained via the electrospinning method. The produced films revealed a significant antibacterial effect on L. innocua, and E. coli inoculated tomato stem scars as real food model. The fabricated films also had significant antifungal activity on B.cinerea inoculated table grapes. Developed novel biodegradable-PLA cellulose composite films had a great potential for delivering bioactive volatile compounds for intelligent food packaging applications. The findings of this research supports the technical feasibility of delivering eugenol for antimicrobial active packaging applications via electrospun fibers.Article Citation - WoS: 5Citation - Scopus: 5Microbiological Quality of Artisanal Sepet Cheese(John Wiley and Sons Inc., 2014) Ercan, Duygu; Korel, Figen; Orşahin, HandeMicrobial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6-8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.Article Citation - WoS: 16Citation - Scopus: 15Characterization of Silk Fibroin Based Films Loaded With Rutin-Ss Inclusion Complexes(Kluwer Academic Publishers, 2014) Şamlı, Merve; Bayraktar, Oğuz; Korel, FigenIn this study, cyclodextrin inclusion complexes with rutin were prepared via co-precipitation method. Stability constant and solubility energy of beta-cyclodextrin complex were calculated as 262 M-1 and 1,737 kJ mol-1, respectively. Aqueous solubility of rutin was increased with inclusion complex of beta-cyclodextrin. The effect of temperature on both aqueous solubility of free rutin, and its inclusion complex was also studied. Characterization of cyclodextrin complexes were conducted with UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, X-ray diffractometry, differential scanning calorimetry, thermal gravimetric analysis, nuclear magnetic resonance spectroscopy and scanning electron microscopy techniques. Characterization results supported formation of inclusion complexes. Dissolution profiles of rutin, physical mixture and inclusion complex of rutin were observed at 37 °C. Dissolution results proved the effect of cyclodextrin addition on solubility rate of rutin. After loading rutin and its complexes into silk fibroin based films, release tests were performed at 37 °C in neutral pH conditions for 24 h. Most of the rutin were released from silk fibroin films within the first 5 h and the rest of it was released slowly (sustained release). Electron microscope analyses showed that films had homogenous and dense morphologies. These results revealed that silk fibroin is useful for preparing bioactive films loaded with natural compounds and for modifying their release behaviour at physiological conditions.Master Thesis Effects of Yeast Species on Quality Characteristics of Fermented Turkish Sausages(01. Izmir Institute of Technology, 2012) Büyüktaş, Duygu; Korel, FigenIn this study, the effects of yeast species in combination with starter cultures on the chemical, physical, microbiological, organoleptic and aroma characteristics of fermented Turkish sausages (sucuk) during processing and storage were investigated. Debaryomyces hansenii and Yarrowia lipolytica were used as yeast species. During processing a decrease in moisture content and water activity and an increase in protein and fat contents were determined. The pH values of sausage samples decreased while titratable acidity values increased during ripening. Thiobarbituric acid values of samples having Y.lipolytica in combination with starter cultures increased during ripening and decreased during storage. Non-protein nitrogen contents of sausage samples showed an increase during processing while protein solubility of all samples decreased during ripening and storage. Moreover, addition of yeast species did not show any difference in protein solubility. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, sarcoplasmic and myofibrillar proteins were not affected by the addition of yeast species. Addition of yeast species did not have any important effect on the color of sausage samples during fermentation and ripening. Total aerobic mesophilic bacteria and lactic acid bacteria counts increased, but Enterobacteriaceae and yeast counts decreased in all samples. Moreover, micrococci/staphylococci counts decreased in all samples. It was determined that an important part of the volatile fraction in all sausage samples is composed of terpenes. Samples having Y.lipolytica in combination with starter cultures had the lowest lipid oxidation derived volatile compounds. According to the sensory analysis, samples having yeast species had the highest overall acceptability scores.Article Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced With Different Milk Types(Ege Üniversitesi, 2017) Akpınar, Aslı; Yerlikaya, Oktay; Kınık, Özer; Korel, Figen; Kahraman, Cihan; Uysal, Harun RaşitBu çalışmada geleneksel bir türk peynir çeşidi olan İzmir Tulum Peyniri'nin fiziksel ve kimyasal gibi bazı karakteristik özellikleri ile aroma maddeleri çalışılmıştır. 21 adet inek sütünden ve 16 adet ise inek, koyun ve keçi sütü karışımından üretilen olmak üzere toplam 37 peynir örneği analiz edilmiştir. Yalnızca inek sütü kullanılarak üretilen 21 adet pH, titrasyon asitliği, kuru madde içeriği, yağ ve kurumaddede yağ, tuz ve kurumaddede tuz, toplam azot, protein, suda çözünen azot, trikloroasetik asitte çözünen azot, proteoz-pepton azotu değerleri sırasıyla 4.11-4.92, %0.522-1.408, %49.920-68.648, %17.50-30.50, %35.06-51.98, %2.340-4.563, %3.75-5.26, %3.29-4.29, %20.99-27.37, %0.47-1.21, %0.32-0.91, %0.12-0.46 arasında değişiklik göstermiştir. Buna ek olarak, inek, koyun ve keçi sütü karışımlarından üretilen toplam 16 peynir örneğinde bu değerler sırasıya 4.01-4.75, %0.86-1.447, %54.587-71.854, %24.00-32.00, %33.5952.71, %1.872-5.265, %3.02-9.65, %3.37-4.31, %21.50-27.50, %0.56-1.29, %0.341.03, %0.12-0.60 ve 14.51-33.78 arasında değişiklik göstermiştir. Izmir Tulum Peynirlerinin aroma maddesi profilleri katı faz mikroekstraksiyon tekniği ile gaz kromotografisinde belirlenmiştir. Gaz kromotografisinden elde edilen veriler uçucu profillerine dayalı temel bileşenler analizi ile analiz edilmiştir. Tulum peyniri örneklerinde serbest yağ asidi, ester, aldehit ve ketonlar temel aroma fraksiyonları olarak öne çıkmış ve aynı zamanda aroma maddesi kompozisyon özelliklerinin süt çeşidi ve üretim yöntemlerine göre etkilendiğini göstermiştirMaster Thesis Antimicrobial and Antioxidant Activities of Olive Leafextract and Its Food Applications(Izmir Institute of Technology, 2010) Aytul, Kerem Kaan; Korel, FigenIn this study, aqueous/ethanol extract of olive leaves (OLE) was examined for its antimicrobial and antioxidant activities and its possible food applications. In the first part of the study, relative antioxidant capacity and total phenol content of the extract were determined and found as 966 .g ascorbic acid eq./mg and 197.42 mg GAEq/g sample, respectively. In the second part, microdilution assays were conducted by 96 well plate for OLE to find minimum inhibition concentration (MIC) against Gram (+) and Gram (-) bacteria. The most susceptible bacteria were Escherichia coli, Listeria innocua and Staphylococcus carnosus. In the third part OLE was applied to raw beef cubes with 1%, 2% and 3% (v/w) concentrations to examine its antimicrobial and antioxidant effects. The results clearly indicated that usage of 2% and 3% OLE had the beneficial effect in controlling the microbial load, total viable and coliform counts, of beef cubes during 9 days of storage at 4 C. The 2% OLE treatment applied to beef cubes also delayed the oxidative deterioration compared to the other samples. As the last part of the study, 300 ppm OLE was applied to sardine (Sardina pilchardus) fillets as a marinade component. Results indicated that OLE was effective in controlling microbial load of sardine fillets and also delayed the oxidative deterioration and total volatile base nitrogen formation in the fillets during marination process.