Yemenicioğlu, Ahmet
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Yemenicioglu, Ahmet
Yemenicioğlu, A.
Yemenicioğlu, A
Yemenicioglu, A.
Yemenicioglu, A
Yemenicioğlu,A.
Yemenicioğlu, A.
Yemenicioğlu, A
Yemenicioglu, A.
Yemenicioglu, A
Yemenicioğlu,A.
Job Title
Email Address
ahmetyemenicioglu@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
13
Research Products
3GOOD HEALTH AND WELL-BEING
7
Research Products
4QUALITY EDUCATION
2
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5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
9
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7AFFORDABLE AND CLEAN ENERGY
10
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8DECENT WORK AND ECONOMIC GROWTH
3
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
21
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
9
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13CLIMATE ACTION
15
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14LIFE BELOW WATER
6
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15LIFE ON LAND
1
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
74
Citations
3228
h-index
30
Documents
70
Citations
2626
Scholarly Output
90
Articles
59
Views / Downloads
97778/39039
Supervised MSc Theses
11
Supervised PhD Theses
8
WoS Citation Count
2314
Scopus Citation Count
2846
Patents
0
Projects
16
WoS Citations per Publication
25.71
Scopus Citations per Publication
31.62
Open Access Source
70
Supervised Theses
19
| Journal | Count |
|---|---|
| Food Hydrocolloids | 8 |
| Food Research International | 6 |
| International Journal of Food Science and Technology | 6 |
| LWT - Food Science and Technology | 4 |
| Journal of Food Science | 3 |
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Scopus Quartile Distribution
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90 results
Scholarly Output Search Results
Now showing 1 - 10 of 90
Article Citation - WoS: 17Citation - Scopus: 18Incorporation of Organic Acids Turns Classically Brittle Zein Films into Flexible Antimicrobial Packaging Materials(Wiley, 2022) Sozbilen, G.S.; Çavdaroğlu, E.; Yemenicioglu, A.This 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 Citation - WoS: 1Orta Nemli İncirlerde Depolama Sonrasında Pektin Metil Esteraz Aktivitesi Değişimi(Pamukkale Üniversitesi, 2015) Demirbüker Kavak, Dilek; Yemenicioğlu, AhmetOrta nemli meyveler, kurutulmuş meyvelerin rehidre edilmesiyle elde edilebilmektedirler. Kuru meyvelere kıyasla doğrudan tüketime daha uygun olan orta nemli meyveler, sanayide unlu mamüller, süt ürünleri, şekerlemeler kullanılabilmektedirler. Bu çalışmanın amacı orta nemli hale getirilmiş incirlerin 3 aylık depolama süresi sonucunda mikrobiyal stabilitelerinin ve dokuda yumuşamaya neden olan pektin metil esteraz enzimi (PME) aktivitelerinin kıyaslanmasıdır. Bu amaçla kuru incirler 30°C ve 80°C'de suyla %30 nem içeriğine ulaşana kadar rehidre edilmişlerdir. Rehidre edilmiş örnekler, 3 ay süreyle +4°C'de depolanmışlardır. Depolama süresi sonunda toplam canlı sayımı sonuçlarına göre 30°C kontrol örnekleri ile 80°C'de rehidre edilmiş örnekler arasında istatistiksel olarak anlamlı bir fark bulunmamıştır. Depolama süresi sonucunda PME aktivitesi, kontrol örnekleri için 24.1 ?mol COOH dk-1g-1 iken, 80°C'de rehidre edilmiş orta nemli incirlerde 17.4 ?mol COOH dk-1g-1bulunmuştur. Sonuç olarak incirleri orta nemli hale getirmek için 80°C'de gerçekleşen rehidrasyon işlemi, depolama sonrası mikrobiyal yükü belirgin şekilde etkilememesine karşın, yumuşamaya neden olan PME aktivitesini 30°C'de rehidre edilmiş kontrol örneklerine kıyasla %28 oranında azaltmaktadır.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) Baser, Filiz; Cavdaroglu, Elif; Yemenicioglu, Ahmet; Gulec, SukruThis 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.Other Sıcaklık ve Sürenin Havuç ve Yeşil Fasulyelerde Bulunan Pektin Metilesteraz Enzimi Üzerindeki Etkisinin Belirlenmesi(Gıda Teknolojisi Derneği, 2003) Yemenicioğlu, Ahmet; Cemeroğlu, BekirHavuç ve yeşil fasulyelerden elde edilmiş ekstrakte ve homojenatlarda PME enziminin aktivite düzeyi ve termal karakteristikleri belirlenmiştir. Yeşil fasulyelerden elde edilmiş homojenatlarda havuçlara kıyasla 2.6 kat daha fazla PME aktivitesi bulunduğu saptanmıştır. Çözünür, iyonik ve kovalent bağlı PME fraksiyonlarının yüzde dağılımı y. fasulyelerde sırasıyla; 3, 88,9 ve havuçlarda 0,81, 19 düzeyinde olduğu belirlenmiştir. Homojenatlarda bulunan PME enzimlerinin optimum sıcaklıkları y. fasulylerde; 40$^circ$C, buna karşın havuçlarda; 50$^circ$C'dır. Her iki sebzede de iyonik olarak bağlı PME enzimleri, benzer termal karakteristiklere sahip olup 40$^circ$C'de optimum aktivite göstermektedir. Buna karşın kovalent bağlı enzim fraksiyonunun optimum sıcaklığı, havuçlarda 55$^circ$C, y. fasulyelerde 50$^circ$C dır.Article Citation - WoS: 180Citation - Scopus: 208Incorporating Phenolic Compounds Opens a New Perspective To Use Zein Films as Flexible Bioactive Packaging Materials(Elsevier Ltd., 2011) Arcan, İskender; Yemenicioğlu, AhmetTo eliminate their classical brittleness and flexibility problems zein films were plasticized by incorporation of different phenolic acids (gallic acid (GA), p-hydroxy benzoic acid (HBA) or ferulic acids (FA)) or flavonoids (catechin (CAT), flavone (FLA) or quercetin (QU)). The use of GA, CAT, FA and HBA at 3mg/cm2 eliminated the brittleness of films and gave highly flexible films showing elongations between 135% and 189%, while FLA and QU caused no considerable effect on film elongation. The films containing FA and HBA showed extreme swelling and lost their structural integrity when hydrated in distilled water. In contrast, CAT and GA containing films maintained their integrity following hydration. Most of the GA (up to 93%) and a considerable portion of CAT (up to 60%) in the films existed in soluble form. Therefore, the films showed antioxidant and/or antimicrobial activity. The TEACs of soluble phenolic compounds in 3mg/cm2 CAT and GA containing films were 21.0 and 86.2μmoltrolox/cm2, respectively. The GA containing films showed antimicrobial activity on Listeria monocytogenes and Campylobacter jejuni, while CAT showed no antimicrobial activity on these bacteria at the studied concentration. This work opens a new perspective for using zein in flexible bioactive packaging.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, AhmetThis 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.Master Thesis Development of Pectin-Wax Composite Edible Films With High Moisture Barrier Properties(01. Izmir Institute of Technology, 2024) Yemenicioğlu, Ahmet; Çakıtlı, Gamze; Yemenicioğlu, AhmetBu tez çalışmasında literatürde ilk kez turunçgil pektininin aynı anda hem su buharı geçirgenliği (WVP) düşük, hem de antimikrobiyel etki gösteren çift fonksiyonlu filmlerinin üretilmesi amaçlanmıştır. Bu amaçla ulaşmak için pektinin mumlarla sıcak homojenizasyon yöntemiyle emülsifikasyon yöntemi kullanılarak karvakrol içeren kompozit filmleri üretilmiştir. Pektinin %15 gliserol ve %40 balmumu içeren kompozit filmleri CaCl2'le çapraz bağlandıktan sonra elde edilen en düşük WVP değeri 1.58 g.mm/m2.gün.kPa olarak belirlenmiştir (kontrol pektin filme göre %54 daha düşük WVP). Buna karşın pektinin %15 gliserol ve %30 karnauba mumu kullanılarak elde edilmiş filmleri çapraz bağlama uygulanmadan 0.16 g.mm/m2.gün.kPa gibi çok düşük bir WVP değeri göstermiştir (kontrol pektin filme göre %95.4 daha düşük WVP). Elde edilen bu sonuç karnauba mumu gibi erime noktası yüksek (e.n.=82-86 oC) mum kullanımının erime noktası düşük (e.n.= 62-66 oC) bal mumu kullanımına göre WVP değerini daha etkili düşürdüğünü göstermiştir. Dolayısıyla antimikrobiyal film üretimi amacıyla karnauba mumu içeren pektin film kompozitleri içerisine %1, 2 veya 3 oranında karvakrol ilave edilmiştir. Elde edilen karvakrol içeren tüm filmler Escherichia coli ve Listeria innocua üzerinde esansiyel yağ konsantrasyonuyla orantılı olarak antimikrobiyal etki göstermiştir. Ancak, filmlerin WVP değerleri de ilave edilen esansiyel yağ konsantrasyonu arttıkça artmıştır. Bu nedenle tezde elde edilmiş olan en düşük WVP (1.47 g.mm/m2.gün.kPa) gösteren antimikrobiyal film %1 oranında karvakrol içeren olmuştur (kontrol pektin filme göre %57 daha düşük WVP). Filmlere karnauba mumu ilavesi ışık geçirgenliklerini azaltırken mekaniki özelliklerini de kısmen zayıflatmaktadır. Bu tez çalışması gıdalarda daha az nem kaybına neden olabilecek antimikrobiyel pektin temelli film üretiminin mümkün olduğunu göstermiştir.Doctoral Thesis Development of Novel Antimicrobial, Antioxidant and Bioactive Edible Gels Intended for Food Preservation and Promotion of Human Health(Izmir Institute of Technology, 2017) Boyacı, Derya; Yemenicioğlu, AhmetThe aim of this thesis was the development of edible gelatin (GEL) based composite gels with antimicrobial, antioxidant, and bioactive properties. For this purpose, composite gels of gelatin with rice starch (RS), candelilla wax (CW) and soy protein isolate (SPI) were incorporated with lysozyme (LYS) and green tea extract (GTE). LYS and GTE release profiles of GEL and its composites were tested in aqueous media and cold-smoked salmon selected as a model food. GEL, GEL/RS and GEL/CW gels did not show considerably different LYS and GTE release profiles in aqueous media, but their release profiles in the model food system were different. GEL/SPI gels bound LYS and prevented its release from the gels, but they released GTE. GEL showed the most rapid LYS delivery onto smoked salmon, while GEL/RS and GEL/CW caused sustained LYS delivery profiles. The total LYS delivered from GEL and GEL/RS gels onto smoked salmon were similar while GEL/CW gels caused almost 30% lower LYS delivery onto food samples. On the other hand, GEL/CW gels caused the highest amounts of GTE delivery onto model food. In broth media at 4°C, all LYS containing gels (with or without GTE) showed antimicrobial activity with a minimum 1.5 decimal reduction in L. innocua that was used as a target bacterium. In smoked salmon samples, the LYS containing gels inhibited the growth of L. innocua, but they did not cause a significant reduction in its counts. Antioxidant capacity, antihypertensive and antidiabetic activity, and cytotoxicity tests against human colon carcinoma cells (Caco-2) conducted with released GTE proved the bioactive potential of developed gels. The gels were also tested for their water binding capacity, and physical (textural properties) and morphological (SEM images) properties. This work clearly showed the possibility of using active gels as multifunctional delivery tools (as coating material, pad or pre-cast film) to prevent microbial and oxidative changes in food and to enhance their bioactive properties.Article Citation - WoS: 5Citation - Scopus: 9Antilisterial Effects of Lysozyme-Nisin Combination at Temperature and Ph Ranges Optimal for Lysozyme Activity: Test of Key Findings To Inactivate Listeria in Raw Milk(Academic Press Inc., 2021) Sözbilen, Gözde Seval; Yemenicioğlu, AhmetThis study aimed to determine antilisterial potential of lysozyme (LYS)-nisin (NIS) combination at temperatures and pHs optimal for LYS activity. Tests in buffers at pH 4.5 and 6.0 showed that heating at 50 or 60 °C combined with LYS-NIS caused higher Listeria innocua inactivation (- 6.2 to >6.6 log) than heating alone (- 0.05 to 5.5 log), or heating combined with LYS (- 4.34 to 6.0 log) or NIS (3.9 to >6.6). The antimicrobial performance of LYS-NIS in buffer at 50 °C was not pH-dependant (5.8–5.9 logs) while heating at 60 °C with LYS-NIS at pH 6.0 (>6.6 logs) caused higher Listeria reduction than that at pH 4.5 (5.7 logs). Heating at 50 °C for 45 min alone or in combination with LYS-NIS caused 0 and 5.5 logs Listeria reduction in milk, respectively. In contrast, Listeria inactivation in milk at 60 °C occurred mainly by heat (5.5 logs) with limited contribution of LYS and/or NIS. Milk heated at 50 °C maintained 73% of NIS and 63% of LYS activity. Application of LYS-NIS at 50 °C provides an opportunity to improve milk safety with less destruction of milk enzyme and microbial flora necessary to obtain desired ripening periods, and aroma and flavour in traditional cheeses. © 2020 Elsevier LtdDoctoral 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, AhmetThis 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.