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    Efficacy of Chitosan-Cloisites-Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs
    (Wiley, 2025) Atakan, Orhan; Caner, Cengiz; Yuceer, Muhammed
    Fresh eggs can quickly lose their high quality if the necessary care is not taken during storage. Biocoating the fresh eggs may be a valuable option. The current study focused on developing sustainable chitosan biocoatings by adding different Cloisite clays (Cloisite 15A, 20A, and 30B) into chitosan biocoatings to seek enhancement effects on the fresh eggshell storability. The variables measured were weight loss (WL), Haugh unit (HU), yolk index, pH measurements, soluble solids, relative whipping capacity and foam stability, color analysis, lipid oxidation, viscosity, and eggshell breaking strength. The coatings increased the eggshell's storability by sealing its pores, which decreased breakage and minimized mass transfer. As a result, the lower WL occurred in the Cloisite-coated groups. The WL, which was 6.63% in the control group, was 3.63% in the group coated with chitosan-Cloisite15A combination at week 4. The HU of samples with chitosan-Cloisite15A and chitosan-Cloisite20A (60.14) had the highest HU, significantly. Chitosan-Cloisite 30B (58.78), pure chitosan (53.85), while the control (45.60) was the lowest HU. The TBARS values were measured as follows: control 1.01; chitosan 0.61, chitosan-Cloisite15A 0.39, chitosan-Cloisite20A 0.42, and chitosan-Cloisite30B 0.47 mg of malondialdehyde/kg. Cloisite15A were found to be the most effective for improving storage stability and Cloisite30 B for enhancing breaking strength. Biocoatings with Cloisite (15A, 20B, and 30B) could enhance qualities for at least 2 weeks longer.
  • Küçük Resim
    Öğe
    Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts
    (Wiley Periodicals LLC., 2021) Atakan, Orhan; Caner, Cengiz
    Hazelnut contaminated with aflatoxin (5, 10, 25, and 50 ppb) were treated ozone at three different doses and two exposure times (5, 10, and 20 ppm for 10 and 20 min) on aflatoxin degradation. The highest peroxide value was reached (12.89 meqO(2)/kg) 20 ppm/20 min, and the lowest was 5 ppm/20 min (3.20 meqO(2)/kg). The reductions of alpha-tocopherol were 15.38%-28.87%, when control 19.14%, and the highest reduction were ozone concentration had adverse effect on alpha-tocopherol (24.96% 20 ppm/10 min), 28.87% (20 ppm/20 min). Ozonation was not lead to significant changes in color (L*, a*, and b*) and textures. Decrease in aflatoxin B1(AFB(1)) contents was dependent on increasing ozone concentration, the highest degradation for AFB(1)(38.96%) and total aflatoxins(31.35%) were obtained with use of 20 ppm/20 min ozonation. At 5 mu g/kg contaminated group, the AFB(1) reduction rate was 19.88% for 5.min and 32.23% for 20 min. Ozonation, especially 5 ppm is innovative for reducing aflatoxin, while maintaining the quality. Practical applications The effect of different ozone treatments on the degradation of the aflatoxin (AFB(1)), which was produced by mold growth on hazelnuts' physicochemical characteristics, was determined. It is essential that ozonation with low concentration and short application time is needed to minimize the destruction to tocopherols and specific nutrition. The current research aimed to determine the lowest optimal dose of detoxification using different amounts of ozone and exposure time on the different amounts of AFB(1.)In addition, the effects of ozone applications on the physicochemical characteristics of nuts were also determined.
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    Öğe
    Microplastics and Food Safety
    (Sidas Medya A.S., 2021) Atakan, Orhan; Yüceer, Muhammed; Caner, Cengiz
    Microplastic (MP) accumulation maintains its importance in terms of environmental and human health. As plastics breakdown into tiny particles (<5 mm diameter), the consequences on human and animal health and ecosystem need to be further studied. In addition to its damage to environment, we do not have much data on how much MPs are present in food stuffs, which is a potential risk for both animal and human health. Microplastics pose a significant health risk due to both the additives used in the production stages and the toxicity of decomposition products. In this article, studies on MPs have been compiled in recent years to determine the amount of microplastics in food stuffs that are closely related to all consumers. In terms of the food ecosystem, MP accumulation has been detected especially in seafood (especially mussels and shrimp) and sea salt. It is a widely reported environmental issue, but its impact on food industry has been somewhat under-reported. © 2021 The authors.
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    Öğe
    Mikroplastikler ve Gıda Güvenliği
    (2021) Atakan, Orhan; Yüceer, Muhammed; Caner, Cengiz
    Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin küçük parçacıklara (<5 mm çap) ayrılmasıyla insan ve hayvan sağlığı ile ekosistem üzerinde yol açtığı sonuçların araştırılması gerekmektedir. Çevreye verdiği zararın yanı sıra hem insan hem de hayvan sağlığı açısından potansiyel bir risk unsuru olan mikroplastiklerin gıda maddelerinde ne kadar bulunduğu konusunda detaylı veriler bulunmamaktadır. Gerek üretim aşamalarında kullanılan katkı maddeleri gerekse de bozunma ürünlerinin toksisitesi sebebiyle mikroplastikler sağlık açısından önemli bir risk oluşturmaktadırlar. Bu çalışmada, tüm tüketicileri yakından ilgilendiren gıda maddelerindeki mikroplastik miktarını belirlemek için son yıllarda yapılan MP’ler ile ilgili araştırmalar derlenmiştir. Gıda ekosistemi açısından özellikle deniz ürünlerinde (özellikle midye ve karides) ve deniz tuzunda MP birikimi tespit edilmiştir. Bu durum yaygın olarak bildirilmiş bir çevresel konu olmakla birlikte gıda endüstrisindeki etkisi üzerine yapılan çalışmalar henüz yeterli sayıda değildir.
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    Öğe
    Ozon uygulamasının fındıkta aflatoksin miktarına ve bazı kalite kriterlerine etkisi
    (Çanakkale Onsekiz Mart Üniversitesi, 2019) Atakan, Orhan; Caner, Cengiz
    Bu çalışmada, ozon uygulamasının fındıktaki aflatoksin oluşumuna ve bazı kalite kriterlerine etkisi depolama boyunca araştırılmıştır. Çalışmanın ilk bölümünde 12 ay süreyle depolanan fındık örneklerinde aflatoksin B1 ve toplam aflatoksin analizi, peroksit değeri tayini, ?-tokoferol analizi, enstrümantal renk analizi ve tekstür sertlik değeri analizi yapılarak ozon uygulamasının etkinliği incelenmiştir. Ozon konsantrasyonu (5 ppm, 10 ppm ve 20 ppm) ve maruz kalma sürelerinin (10 dakika, 20 dakika) kalite kriterlerine etkileri araştırılmıştır. Depolama süresi sonunda hiçbir grupta aflatoksin tespit edilememiştir. Ozon uygulaması sonucu tüm örneklerin peroksit değerinin arttığı gözlenmiştir ve en yüksek değer 20 ppm ozonun 20 dakika uygulandığı grupta tespit edilmiştir. Ozon uygulamasının tüm örneklerin dış renk parlaklığını azalttığı tespit edilmiştir. Tekstür değerlerinin ilk 9 ay sonunda önemli ölçüde değişmediği fakat 12. aydaki değişimin önemli olduğu (p<0,05) ve fındıkların sertlik değerinin arttığı görülmüştür. Alfa-tokoferol düzeyi ise depolama süresince azalmıştır. Çalışmanın ikinci bölümünde, fındıklar 5 ppb, 10 ppb, 25 ppb ve 50 ppb düzeyinde aflatoksin standardı ile kontamine edilerek 20 ppm ozon 5 dakika ve 20 dakika süreyle uygulanarak Aflatoksin B1 ve Toplam Aflatoksin miktarındaki azalma oranları tespit edilmiştir. Ozon uygulamasının süresi arttıkça parçalanma oranı artmıştır. Aflatoksin B1'de en yüksek azalma oranı % 38,96 olurken toplam aflatoksinde ise en yüksek oran % 31,35 olmuştur.
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    Öğe
    Rapid detection of green pea adulteration in ground pistachio nuts using near and mid-infrared spectroscopy
    (Volkan OKATAN, 2020) Temizkan, Riza; Doğan, Muhammed Ali; Atakan, Orhan; Nazlım, Burak Alptuğ; Ayvaz, Hüseyin
    Near-infrared (NIR) diffuse reflectance and Mid-infrared-attenuated total reflectance (MIR-ATR) spectroscopy were evaluated to determine the dried green pea seed adulteration in ground pistachio nuts. Sixty-three samples (51 for calibration and 12 for external validation sets) of ground pistachio nuts were deliberately adulterated with varying levels of dried green pea seeds (ranging from 0 to 50% (w/w)). Subsequently, both NIR and MIR-ATR spectra of the samples were collected separately. The quantitative predictions of green pea ratio in the samples were achieved using PLSR (Partial Least Squares Regression). Based on the PLSR models, SEP (Standard error of prediction) values of the models were 2.55 and 9.14% for NIR and MIR-ATR, respectively. The rPred (Correlation coefficient of prediction) values of the models were 0.99 and 0.80 for NIR and MIR-ATR, respectively. Additionally, the nondimensional values of RPD (Residual Predictive Deviation) for NIR and MIR-ATR spectra were calculated as 5.7 and 1.6, respectively. These results showed that the NIR-based models provided a distinct advantage over MIR-ATR-based models in accurately estimating the ratio of the dried green pea seeds in binary mixtures. Therefore, NIR spectroscopy has the potential and could be implemented in the routine applications of green pea detection in ground pistachio nuts.