Uzuner, Sibel
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Uzuner, S.
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sibeluzuner@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
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Current Staff
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Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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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
2
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
2
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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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Documents
38
Citations
408
h-index
10
This researcher does not have a WoS ID.
Scholarly Output
20
Articles
16
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5576/1816
Supervised MSc Theses
2
Supervised PhD Theses
0
WoS Citation Count
50
Scopus Citation Count
58
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0
Projects
0
WoS Citations per Publication
2.50
Scopus Citations per Publication
2.90
Open Access Source
12
Supervised Theses
2
| Journal | Count |
|---|---|
| Biomass Conversion and Biorefinery | 2 |
| BioResources | 1 |
| Clean - Soil, Air, Water | 1 |
| Computers and Electronics in Agriculture | 1 |
| Current Research in Food Science | 1 |
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20 results
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Now showing 1 - 10 of 20
Master Thesis Crude Pectinolytic Enzymes Production in Fed-Batch Shake Flask Cultivation(01. Izmir Institute of Technology, 2023) Esen, Büşra Nur; Uzuner, Sibel; Uzuner, Sibel; Taşkent Sezgin, HümeyraThe use of waste in the production of enzymes, which is one of the products with high added value, is one of the right strategies to reduce the production cost of the product and sustainability movement. In this study, the production of polygalacturonase (PGase) and pectin lyase (PLase) enzymes from Bacillus subtilis ATCC 6633 in fed batch submerged fermentation, the conditions and composition of the fermentation medium and the effects of pretreatment methods (thermal, thermo-chemical, microwave assisted dilute acid (MW- DA)) on the conversion of fermentable sugar from black carrot pulp were investigated. The MW-DA was chosen the best with higher fermentable sugar content (FSC). The three different powers (300, 600, 850 W) and 3 different treatment time (30, 60, 90 s) were examined by Taguchi design. The highest FSC was found at 300 Watt for 30 seconds. MW-DA followed by ES produced the most fermentable sugar (0.493 g/g, 87.3% conversion). The amount of fermentable sugar was enhanced from 15.8% to 87.3% when MW-DA treatment is combined with enzymatic saccharification (ES). Yeast extract, whey and pea protein were examined as nitrogen sources. According to the enzyme activity results obtained, the fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the fermentation medium. The highest PGase activity was determined at the 15% feed concentration and 72th hours (164.34±2.26 U/L) whereas the highest PLase activity was obtained at 72th hours (188.22±1.72 U/L) at 5% feed concentration.Review Citation - WoS: 7Citation - Scopus: 7Ultrasonication Effects on Quality of Tea-Based Beverages(MDPI, 2023) Uzuner, SibelTea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.Article Citation - WoS: 2Citation - Scopus: 2Assessing Edible Composite Film Polymer From Potato Industry Effluent Under High Hydrostatic Pressure and Its Antimicrobial Properties(Wiley, 2022) Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelDevelopment of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.Article Citation - WoS: 1Citation - Scopus: 1Enhancing the Sustainable Protein Extraction Process From Black Cumin Seed Cake Press for Eco-Friendly Protein Supplements(Springer Science and Business Media Deutschland GmbH, 2025) Ammas, B.; Uzuner, Sibel; Uzuner, S.Finding new protein sources is essential to meet the global population’s needs. Nigella sativa (black cumin) seeds and the residual cake left after oil cold pressing contain valuable nutritional compounds, including proteins, phenolics, essential amino acids, and various bioactive compounds. In the literature, the structural characteristics and functional properties of proteins from black cumin seeds have been extensively studied. However, there are limited reports on the use of emerging extraction technologies for extracting soluble proteins from black cumin seed cake press (BCSCP). Therefore, two distinct extraction techniques—microwave (MW) and ultrasonication (US)—were assessed for their effectiveness in extracting soluble proteins from BCSCP. The aim of this study was to investigate the effects of various operational conditions on protein extraction yield and functional properties of proteins extracted from BCSCP. The maximum protein yield (27.04%) was achieved using a 10% solid/liquid ratio (SLR) at 33 °C for a 30-min extraction time with the US extraction technique. After ultrafiltration, the protein yield increased to 33.83%, showcasing the predominance of sarcosine (17.18 g/100 g), glutamine (11.63 g/100 g), and proline (33.46 g/100 g) amino acids. The water-holding capacity (WHC), oil-holding capacity (OHC), foam capacity (FC), and foam stability (FS) of the BCSCP isolate were found to be 5.4 ± 0.3 g/g, 9.4 ± 0.0 g/g, 43.6 ± 6.4%, and 39.0 ± 4.7%, respectively. The study revealed that US is a suitable extraction process for obtaining soluble proteins from BCSCP with favorable functional properties. Further studies are needed to evaluate the bioavailability and health impacts of bioactive peptides in order to develop food applications. © The Author(s) 2024.Article Valorizing Sugar Industry Byproduct Through Microalga for Pigment Production(Springer, 2025) Engin, Iskin; Uzuner, SibelCurrently, consumers are seeking ways to obtain natural food colorants, and food supplements. Microalgal food colorants and supplements have become established in the food industry due to their ability to generate substantial biomass rich in polysaccharides, pigments, lipids, vitamins, and other bioactive compounds. However, the high costs associated with microalgal cultivation have gained interest in more economical alternatives. This study investigated the potential of using vinasse, a byproduct of the sugar industry, as a nutrient source to produce biomass, chlorophyll, and carotenoids with Parachlorella kessleri SAG211-11 h. The effects of culture conditions (vinasse concentration, light intensity and light/dark cycle) on chlorophyll a (Chl a), chlorophyll b (Chl b), and carotenoid content were investigated using Response Surface Methodology. The results showed that light intensity and light/dark cycle had a significant effect, especially on Chl a content (p < 0.05). Light intensity also showed a significant effect on Chl b and carotenoid content (p < 0.05). Response optimization was conducted under conditions of 5% vinasse concentration, 110 mu mol photons m(-2)s(-1), and 16:8 light dark cycle, yielding a Chl a content of 10.89 +/- 0.14 mg/L, Chl b content of 7.25 +/- 1.12 and carotenoid content of 2.79 +/- 0.94 mg/L. These results revealed that the chlorophyll content of P. kessleri cells can be enhanced under mixotrophic conditions by changing cultivation conditions with the usage of vinasse-based medium. Meanwhile, this research highlights vinasse as a sustainable carbon source for the cultivation of P. kessleri SAG211-11 h cells for chlorophyll and carotenoid production.Article Citation - WoS: 2Citation - Scopus: 3High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension(MDPI, 2023) Atmaca, Bahar; Demiray, Merve; Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, SibelHardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.Book Part Citation - Scopus: 2Extremophilic Carbohydrases: Production, Application, and Challenges in Association With Food Processing(Elsevier, 2021) Uzuner,S.; Cekmecelioglu,D.Enzymes have a significant role in food processing. Extremozymes are also enzymes obtained from extremophilic microorganisms, which survive at extreme temperature, pH, organic solvents, and salt concentration. Extremophilic enzymes possess higher activity, higher rate of catalysis, better resistance to proteases, and stability when compared to normal enzymes. Extremozymes can be grouped as carbohydrases (e.g., amylases, cellulases, xylanases, pectinases, etc.), proteases, lipases, isomerases, esterases, and dehydrogenases based on mechanism of action and are of great potential in food and agriculture, and chemical, biomedical, and bioprocessing industries. Among all, carbohydrases are extensively used in food processing and demands in food industry are rapidly rising. However, the share of extremophilic carbohydrases in commercial use is still small as the production of extremozymes at large scale is challenging, and their application in the food industry is not fully realized yet. This chapter aims at reviewing carbohydrases of extremophilic nature, outlining production methods as well as potential applications in food manufacture. Challenges in large-scale production and application to food processing and economic aspects of extremophilic carbohydrases are also to be addressed. © 2022 Elsevier Inc.Article Citation - WoS: 3Citation - Scopus: 3Shelf-Life Extension of Traditional Licorice Root “sherbet” With a Novel Pulsed Electric Field Processing(Frontiers Media S.A., 2023) Akdemir Evrendilek, Gulsun; Demir, Irem; Uzuner, SibelPulsed electric field (PEF) processing of licorice root "sherbet" (LRS) by various electric field strengths (7.00, 15.50, and 24.10 kV/cm), treatment times (108, 432, and 756 mu sec), and processing temperatures (6, 18, and 30 degrees C) according to the Box-Behnken design were performed. The samples were analyzed for pH, titratable acidity, conductivity, turbidity, total reducing sugar, color (L*, a*, and b*), hue, chroma, total color difference, color intensity, color tone (yellow, red, and blue color tones), total antioxidant capacity, total phenolic substance content, and sensory properties. Results revealed that PEF processing did not adversely affect most of the physical, chemical, and sensory properties of LRS, with a maximum of 2.48, 4.04, 1.78, and 1.20 log reductions on the initial total mesophilic aerobic bacteria, total mold and yeast, Bacillus circulans, and Candida tropicalis. The response variable modeled for the PEF was found to be conductivity, with the optimum processing conditions of 6.90 kV/cm, 756.00 mu s, and 7.48 degrees C. After that, the samples were stored at 4 degrees C and 22 degrees C for shelf-life studies. Control samples at 4 degrees C and 22 degrees C were spoiled on the fifth and second days, whereas PEF-treated samples stored at 4 degrees C began to deteriorate after the 40th day and the samples stored at 22 degrees C after the 30th day, respectively. It was revealed that PEF is a suitable process to extend the shelf-life of licorice "sherbet" with preservation of physicochemical and sensory properties.Article 3D-Printed Soy Protein and Microalga Films: A Sustainable Approach with Antioxidant Functionality(Elsevier, 2026) Barekat, Sorour; Dogan, Buse; Uzuner, Sibel; Ubeyitogullari, AliThis study investigated the optimization and fabrication of soy protein isolate (SPI)-green microalga (MA) 3D-printed films. For optimizing 3D printing, the effects of MA concentration, nozzle size (0.52-0.81 mm), and speed (10-20 mm/s) were examined. The printed films were then dried, and color, mechanical properties, water vapor permeability, structure, and antioxidant activity were analyzed. All the formulations showed shear-thinning behavior and rapid recovery. The concentration of 3 % MA, nozzle size of 0.72 mm, and printing speed of 20 mm/s were selected as the optimized conditions for the best 3D printability. Compared with the control, their elongation at break decreased by more than 16 %, while puncture strength increased by over 12 %, and tensile strength rose by more than 40 %. Water vapor permeability decreased by more than 40 % with the addition of MA. The microstructure images and secondary structure confirmed the formation of a less porous and stronger gel network with an increase in MA concentration from 0 to 5 % (w/w). The antioxidant properties of SPI films also increased two-fold with the addition of MA. These findings highlight that the 3D-printed edible films with antioxidant properties could be used as an eco-friendly and nutritious alternative to petroleum-based films in food packaging.Article Citation - WoS: 1Citation - Scopus: 1Valorization of Black Carrot Pomace and Pea Powder for Co-Production of Polygalacturonase and Pectin Lyase(Springer Science and Business Media Deutschland GmbH, 2025) Esen, B.N.; Uzuner, S.; Sezgin, H.T.Pectic enzyme groups, particularly polygalacturonase and pectin lyase, are vital components of a high-value microbial enzyme category widely employed in applications within the fruit juice and wine industries. The exploration of alternative carbon and nitrogen sources remains crucial for enhancing enzyme production while reducing costs. This study evaluates the impact of carbon (black carrot pomace) and nitrogen (pea protein) loading on fermentable sugar content, protein content, and enzyme activities during both batch and fed-batch cultivation. Additionally, three distinct valorization techniques—thermal (steam), thermochemical (steam assisted with dilute acid), and microwave-assisted with dilute acid pretreatments—were assessed for their effectiveness in hydrolyzing black carrot pomace as a carbon source. The findings indicate that microwave-assisted dilute acid, coupled with enzymatic saccharification, resulted in the highest fermentable sugar production (0.493 g/g), achieving an 87.3% conversion yield. Pea protein demonstrated more favorable outcomes with the highest polygalacturonase activity (20.50 ± 0.52 U/L) and pectin lyase activity (46.44 ± 3.45 U/L) compared to whey protein and yeast extract used as nitrogen sources. Meanwhile, the highest polygalacturonase and pectin lyase activity, along with the highest total protein content (52.25 ± 0.06 mg/L), was recorded under the same culture conditions, reaching 164.34 ± 2.26 and 188.22 ± 1.72 U/L, respectively, after 72 h, representing approximately 1.18- and 1.34-fold increases from the batch system. Consequently, these results prove that fed-batch cultivation, utilizing black carrot pomace hydrolyzate as a feeding substrate and pea protein as a nitrogen source, significantly increases polygalacturonase and pectin lyase activity compared to batch cultivation. © The Author(s) 2024.