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Çavdaroğlu, Elif
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Cavdaroglu, Elif
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03.08. Department of Food Engineering
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Current Staff
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
3
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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Publication Collaboration
| Affiliation Name | Count |
|---|---|
| Izmir Institute of Technology | 11 |
| University of Milan | 2 |
| Ankara University | 1 |
| Recep Tayyip Erdoğan University | 1 |
| Middle East Technical University | 1 |
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Data obtained from OpenAlex
Scholarly Output
13
Articles
11
Views / Downloads
5117/1797
Supervised MSc Theses
0
Supervised PhD Theses
1
WoS Citation Count
123
Scopus Citation Count
138
Patents
0
Projects
0
WoS Citations per Publication
9.46
Scopus Citations per Publication
10.62
Open Access Source
3
Supervised Theses
1
| Journal | Count |
|---|---|
| Food Hydrocolloids | 3 |
| Packaging Technology and Science | 2 |
| International Journal of Biological Macromolecules | 1 |
| International Journal of Food Science and Technology | 1 |
| LWT - Food Science and Technology | 1 |
Current Page: 1 / 2
Scopus Quartile Distribution
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13 results
Scholarly Output Search Results
Now showing 1 - 10 of 13
Article Citation - WoS: 17Citation - Scopus: 18Incorporation of Organic Acids Turns Classically Brittle Zein Films into Flexible Antimicrobial Packaging Materials(Wiley, 2022) Yemenicioğlu, Ahmet; Çavdaroğlu, Elif; Yemenicioglu, A.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA- and MA-loaded films maintained their flexibility during 30-day storage at 4°C or 25°C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased α-helix and random coils (mainly by MA) and spaced/modified intermolecular (only by LA) and intramolecular (mainly by MA) β-sheets. Atomic force and scanning electron microscopy showed that LA and MA gave more homogenous and smoother films than TA. Films with LA showed the highest water vapour permeability followed by those of control, MA- and TA-loaded films. Films with 3%–4% LA or MA formed clear zones on Listeria innocua and Klebsiella pneumonia, but only films with LA formed clear zones on Escherichia coli. All OA-loaded films gave unclear zones on Staphylococcus aureus in disc-diffusion tests, but this bacterium was inactivated rapidly in antimicrobial tests based on surface inoculation tests. LA is the best OA to develop flexible antimicrobial films from zein, an industrial by-product that films could not have been utilized as a widespread packaging material due to their brittleness. © 2021 John Wiley & Sons, Ltd.Article Antidiabetic and Anticancer Properties of Sun-Dried Fig (Ficus Carica) Stalk Pectin: Effects on Intestinal Glucose Absorption and Colon Cancer Cell Growth(Elsevier, 2025) Başer, Filiz; Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Güleç, Şükrü; 01. Izmir Institute of Technology; 03. Faculty of Engineering; 03.08. Department of Food EngineeringThis study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (similar to 22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including in vivo and clinical trials, is necessary to validate the observed health benefits of FSP.Article Citation - WoS: 17Citation - Scopus: 21Utilization of Stalk Waste Separated During Processing of Sun-Dried Figs (ficus Carica) as a Source of Pectin: Extraction and Determination of Molecular and Functional Properties(Academic Press Inc., 2022) Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Çavdaroğlu, Elif; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed the utilization of fig stalk waste as an alternative pectin source. For this purpose, the characteristics of extracted stalk waste pectin (SP) were compared with those of citrus pectin (CP) and pectin extracted from defected substandard whole sun-dried figs (FP). The SP had a higher extraction yield (11.7%) than FP (9.4%). The galacturonic acid content and degree of esterification of SP (32.3 and 50.1%) were higher than those of FP (19.9 and 38.8%), but lower than those of CP (79.3 and 56.2%), respectively. The SP and CP had different sugar compositions (D-glucose, L-rhamnose, D-galactose and L-arabinose) and weight average molecular weights, but similar FTIR profiles. The SP showed almost 1.9 and 1.6-fold higher Trolox equivalent antioxidant capacity (TEAC), and 2.7 and 2.0-fold higher water absorption capacity than CP and FP, respectively. SP at 3% (w/w) showed the second highest viscosity after CP and the highest emulsion stability. Gels of SP and CP at 1.75–3% range had similar firmness, but SP formed more fracturable gels than CP. Sun-dried fig stalk waste is a better source of pectin than defected substandard whole sun-dried figs. The SP could be utilized to develop functional food with alternative textural and rheological properties.Doctoral Thesis Production of Pectin From Wastes and Low-Grade Products of Sun-Dried Fig Processing: Optimization of Pectin Extraction and Characterization of Its Major Properties(01. Izmir Institute of Technology, 2023) Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis thesis aimed extraction and characterization of pectin from processing wastes as stalks and low-grade fruits of sun-dried figs as an alternative pectin source. The extraction performed with three techniques (hot acidic, ultrasonic, enzymatic extraction) was optimized for key parameters. The hot acidic extraction, the most feasible method, yielded 11.7% crude fig stalk pectin (CSP) and 9.4% crude low-grade fig pectin (CFP) at optimal extraction conditions. The CSP had higher galacturonic acid content (GA: 34.2%) and degree of esterification (DE: 45%) than CFP (GA: 32.2% and DE: 36.7%). Purification of CSP gave pectin (PSP) with the highest GA (63%) and DE (65.9%). Despite differences in sugar compositions (D-glucose, L-rhamnose, D-galactose and L-arabinose), fig and citrus pectins displayed similar molecular weights and FT-IR profiles. The fig pectins were characterized for their gelation, antioxidant activity, water/oil absorption, emulsification/foaming capacities and stabilities, and viscosity. The properties of edible fig pectin films obtained with or without CaCl2 crosslinking were also investigated. PSP films showed greater mechanical strength (15.6-19.1 MPa), but lower water vapor permeability (6.28-12.85 g.mm/m2.day.kPa) than other films. The crosslinked CFP film exhibited the lowest solubility (32.8%) and degree of swelling. The emulsion films of CFP with eugenol (EUG) characterized and applied as a coating on whole melons effectively inhibited Listeria innocua (-2.2 log reduction) within 1 weeks at 10 °C. Fig pectins exhibited comparable or superior functional properties than commercial pectins, thus, utilization of low-quality figs and fig stalks into pectin could provide huge economic benefits to Turkish dried-fruit industry.Article Citation - WoS: 3Citation - Scopus: 3Vibrational Spectroscopy in Plant-Based Protein Research: Quantification and Structural Analysis(Elsevier Science London, 2025) Özen, Fatma Banu; Çavdaroğlu, Çağrı; Çavdaroğlu, Elif; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringBackground: Plant-based proteins are gaining importance in food science, biotechnology, and human health as sustainable and nutrient-rich alternatives to animal-derived proteins. The rising demand for plant-based foods, driven by environmental concerns and dietary shifts, has intensified research into plant protein sources. Accurate determination of protein content and structure is essential for ensuring the nutritional quality, optimizing functionality, and maintaining product consistency. Traditional protein analysis methods, while effective, often require extensive sample preparation and time-consuming procedures. Vibrational spectroscopy, including Fourier-transform Infrared (FTIR), Near-Infrared (NIR), and Raman spectroscopy, offers a rapid, non-destructive, and efficient alternative for protein characterization in complex food matrices. Scope and approach: This review explores the application of vibrational spectroscopy in evaluating plant-based protein content and their secondary structure. It outlines the fundamental principles of FTIR, NIR, and Raman spectroscopy, emphasizing their advantages over conventional techniques. Key challenges, such as spectral overlap, water interference, and calibration requirements, are discussed alongside emerging solutions involving chemometric approaches, artificial intelligence, and hybrid analytical techniques. Key findings and conclusions: Vibrational spectroscopy provides precise protein quantification and structural analysis with minimal sample preparation. FTIR and Raman spectroscopy complement each other in protein conformation analysis, while NIR facilitates rapid bulk protein assessment. Advances in computational methods are enhancing spectral interpretation and accuracy. Integrating vibrational spectroscopy with complementary techniques can further improve protein characterization, supporting the development of high-quality, sustainable plant-based protein sources for food and biotechnology applications.Article Harnessing Pulse Proteins as Soy Protein Substitutes in Spreadable Cheese Analogues: Exploring Correlations Among Protein Techno-Functionality, and Cheese Textural, Rheological and Sensory Properties(Elsevier Sci Ltd, 2026) Berk, Berkay; Yemenicioğlu, Ahmet; Çavdaroğlu, Çağrı; Çavdaroğlu, Elif; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H2O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at >= LGC than SPI and FBP. Pre-gels of PBP and CPP at <= LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G ') and viscous (G '') moduli were obtained for MBPC (G' = 4353 and G"= 1277) and PBPC (G' = 377 Pa and G"= 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r =- 0.918), work to shear for spreadability (r =- 0.910), and stickiness (r =- 0.894). Tan delta (G"/G ') of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.Article Citation - WoS: 15Citation - Scopus: 21Development of Pectin-Eugenol Emulsion Coatings for Inhibition of Listeria on Webbed-Rind Melons: a Comparative Study With Fig and Citrus Pectins(John Wiley and Sons Inc., 2020) Çavdaroğlu, Elif; Çavdaroğlu, Elif; Farris, Stefano; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe objective of this study was to employ pectin-based antimicrobial coatings for inhibition of Listeria on surfaces of whole webbed-rind melons that cause frequent outbreaks of listeriosis. For this purpose, emulsion-based coatings were developed using citrus pectin (CPEC) or pectin extracted from processing wastes of sun-dried figs (FPEC) and eugenol (EUG). The emulsions of FPEC and CPEC with EUG (droplet size range: 1.99-11.22 mu m) were highly stable for minimum 10 days at 10 degrees C. The FPEC-EUG films showed higher flexibility and degree of wettability than CPEC-EUG films. In contrast, CPEC-EUG films had a higher gas barrier performance against oxygen at 50% relative humidity than FPEC-EUG films. The zone inhibition tests showed that FPEC-EUG films are more effective against Listeria innocua than CPEC-EUG films. However, FPEC and CPEC coatings with 2% EUG caused 2.2 and 2.7 decimal inactivation of Listeria on Galia melons within 1 week, respectively. The pectin coatings with EUG could reduce the risk of listeriosis from webbed-rind melons.Article Citation - WoS: 2Citation - Scopus: 2Utilization of Black Cumin (nigella Sativa L.) Cake Proteins as a Sustainable Food Ingredient: a Comparative Study With Commercial Proteins for Antioxidant, Techno-Functional and Vegan Cheese Properties(Elsevier Sci Ltd, 2025) Çavdaroğlu, Elif; Berk, Berkay; Yemenicioğlu, Ahmet; Berk, Berkay; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 mu mol Trolox/g; ORAC: 211 mu mol Trolox/g; iron chelation capacity: 35.5 mu mol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (>= 1%), but BPC showed the highest EC and ES at low protein concentrations (<= 0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.Article Citation - WoS: 17Citation - Scopus: 18Incorporation of Organic Acids Turns Classically Brittle Zein Films Into Flexible Antimicrobial Packaging Materials(Wiley, 2021) Sözbilen, Gözde Seval; Çavdaroğlu, Elif; Çavdaroğlu, Elif; Yemenicioğlu, Ahmet; Yemenicioğlu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis study aimed to turn classically brittle zein films into flexible antimicrobial ones by the use of lactic (LA), malic (MA) and tartaric acids (TA). The most effective plasticizer was LA (400% elongation at break [EB] at 4%), while MA (189% EB at 4.5%) and TA (68% EB at 5%) showed moderate and limited plasticizing effects, respectively. The LA- and MA-loaded films maintained their flexibility during 30-day storage at 4 degrees C or 25 degrees C. Fourier transform infrared (FTIR) analysis suggested that the plasticization of LA and MA could be related to secondary structural changes in zein such as increased alpha-helix and random coils (mainly by MA) and spaced/modified intermolecular (only by LA) and intramolecular (mainly by MA) beta-sheets. Atomic force and scanning electron microscopy showed that LA and MA gave more homogenous and smoother films than TA. Films with LA showed the highest water vapour permeability followed by those of control, MA- and TA-loaded films. Films with 3%-4% LA or MA formed clear zones on Listeria innocua and Klebsiella pneumonia, but only films with LA formed clear zones on Escherichia coli. All OA-loaded films gave unclear zones on Staphylococcus aureus in disc-diffusion tests, but this bacterium was inactivated rapidly in antimicrobial tests based on surface inoculation tests. LA is the best OA to develop flexible antimicrobial films from zein, an industrial by-product that films could not have been utilized as a widespread packaging material due to their brittleness.Article Citation - WoS: 2Citation - Scopus: 2Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties(American Chemical Society, 2024) Fakhar, Hafiz Imran; Çavdaroğlu, Elif; Çavdaroğlu, Elif; Hayat, Muhammad Qasim; Janjua, Hussnain A.; Oztop, Mecit Halil; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyNoncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl2 concentration (0.075 M). Gels with up to 50% WS replaced by NCS showed comparable hardness to standard LMP gels made solely with WS at a 0.15 M CaCl2 concentration, attributed to NCS's unique constituents. The NCS-WS gel exhibited the shortest T2 values (139.8 ms) and self-diffusion coefficient values (4.99 x 10-10 m2/s), indicating a denser, more cross-linked structure that restricted water mobility. These findings suggest NCS's complex role in affecting LMP gels' chemical and physical properties, highlighting its potential as a partial WS replacement in LMP gelation-based products, with an additional source of minerals and antioxidants.