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An innovative technique for extending shelf life of strawberry: Ultrasound
(Elsevier Science Bv, 2013) Aday, Mehmet Seckin; Temizkan, Riza; Buyukcan, Mehmet Burak; Caner, Cengiz
Ultrasound is one of the newest nonthermal methods to extend shelf life of fresh fruits during storage. The effectiveness of ultrasound depends on wave frequency, power and treatment time. The present study was designed to determine the effect of different ultrasound powers (30 W, 60 W, 90 W) and treatment times (5 min, 10 min) on quality of strawberry. Oxygen concentration inside packages of strawberries which treated with 30 W and 60 W ultrasound powers were higher than 90 W and control (CNT) groups. A sharp increase in CO2 release rate was observed for the CNT and 90 W treatments during the storage. Attributes such as pH, total soluble solid content and color for the 30 Wand 60 W treatments were better than CNT and 90 W treatments. Decay incidence analysis confirmed that all ultrasound treatments were effective to reduce mold growth. The 30 W and 60 W treatments maintained better textural properties compared with 90 Wand CNT groups. FT-NIR analysis was used to quantify water and sugar content of strawberries. As a result, it was concluded that ultrasound power as high as 90 W resulted in detrimental effects on strawberry quality, while power levels between 30 W and 60 W had improved quality and can be used to extend shelf life of strawberry. (C) 2012 Elsevier Ltd. All rights reserved.
Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage
(Wiley, 2014) Yuceer, Muhammed; Caner, Cengiz
BACKGROUNDThe interior quality, shell impact strength and functional characteristics of eggs coated with chitosan and lysozyme-chitosan combinations were evaluated for enhancing egg freshness during storage. A 10% (w/w) lysozyme solution was incorporated into 1% (w/w) chitosan film-forming solution at ratios of 0, 10, 20 and 60% (w/w). RESULTSStorage time and coating had significant effects on Haugh unit, yolk index, weight loss, albumen pH, dry matter, relative whipping capacity (RWC) and albumen viscosity. Uncoated eggs had higher albumen pH and weight loss and lower albumen viscosity. All coated eggshells showed greater puncture strength than uncoated eggshells, resulting in extended shelf life. The 20 and 60% lysozyme-chitosan coatings were more effective in maintaining the internal quality of eggs (e.g. pH, dry matter and RWC). Attributes such as pH, dry matter and RWC were better after the 20% lysozyme-chitosan treatment than after the other treatments. ConclusionThe 10, 20 and 60% lysozyme-chitosan coatings, considered active packaging, showed promising attributes. They could be a viable alternative to existing techniques for maintaining the internal quality of fresh eggs during long-term storage. Chitosan coatings also improved shell strength. This study also confirms that measurements of albumen quality (pH, dry matter, viscosity and RWC) are excellent indicators of egg freshness. (c) 2013 Society of Chemical Industry
Chitosan coating minimises eggshell breakage and improves egg quality
(John Wiley & Sons Ltd, 2008) Caner, Cengiz; Cansiz, Oezge
The interior quality of eggs, shell impact strength, and consumer perception of eggs coated with chitosan containing an organic acid (acetic, lactic and propionic) were evaluated. Uncoated eggs had the highest albumen pH and lowest albumen viscosity. The viscosity of eggs coated with chitosan and lactic or propionic acids were the highest. Chitosan coating also improved shell strength with chitosan + lactic acid being the best coating in this regard. The colour of shell and yolk as measured by lightness (L*), a*, b*, chroma and hue of coated and uncoated eggs were not significantly different but the difference was detected in the colour of albumen, which is an effective indication of freshness and egg quality. Based on sensory evaluation, consumers could not differentiate coated eggs from uncoated eggs; thus the general acceptability of the coated eggs was the same as uncoated eggs. This study shows a great potential of using chitosan and lactic acid mixture as a coating material for egg coating to extend the shelf life. It has no effect on consumer acceptability of the product. (C) 2007 Society of Chemical Industry.
Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage
(Wiley, 2022) Caner, Cengiz; Coskun, Bensu Medine; Yuceer, Muhammed
Bio-based coatings contribute to enhance the shell quality and maintain fresh eggs' quality consequently contributing to the reduction of food losses. Biopolymer chitosan with three different (1%, 4%, and 8%-w/w) concentrations and also chitosan-montmorillonite (MMT-1%) nanocomposites were used in the production of coatings to maintain the storability of fresh eggs (pH, Haugh Unit, Yolk Index, foaming power-RWC, shell breakage, and rheology) for 4 weeks storage (24 degrees C). The coatings sealed the pores of the eggshell, so it reduced breakage, and the mass transfer and increases the storability of the eggshell. Haugh unit (HU) differences in significance were observed between uncoated and coated fresh eggs after 2 weeks. The HU of eggs with chitosan-MMT (58.2) and chitosan 8% (58.1) had a significantly higher HU than control (37.3) and chitosan-1% (54.5) after 4 weeks of storage. This study showed that chitosan coatings acted as a protective barrier for maintaining the interior quality of the fresh eggs. The RWC for the chitosan-coated eggs was higher than the uncoated ones at all storage periods. Eggs coated with chitosan-4, chitosan-8%, and MMT had lower yolk pH values significantly than those control after 2 weeks and chitosan 1% after 2 weeks. A significant difference, among all chitosan-coated ones after 4 weeks of storage, was not found. The results underline that the chitosan coatings preserved the RWC of eggs and it is due to an efficient barrier property against the loss of CO2, avoiding changes in the pH of the egg albumen during storage. Novelty impact statement Coatings using chitosan-montmorillonite may help retail sectors in minimizing the economic losses due to breakage or cracks. Chitosan-montmorillonite coatings were efficient in minimizing the permeability of the shell by sealing eggshell pores. The storage stability of eggs was enhanced by bio-based coatings.
Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry
(SAGE Publications Inc., 2024) Caner, Cengiz; Tiryaki, Kübra; Pala, Çiğdem Uysal; Yüceer, Muhammed
This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O2 in the headspace decreased from 20.90% to 10.50–8.10% and CO2 was accumulated from 0.03% to 16.4–14.34%. The results showed that soluble solids decreased (9.95 to 8.48–7.85 °Bx) and pH values increased (3.34 to 3.79–3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.
Combined effect of sonication and equilibrium-modified atmosphere packaging to improve storage stability of "Angelino" plums during extended storage
(John Wiley and Sons Inc, 2023) Caner, Cengiz; Yumak Alnıak, Nesrin; Yüceer, Muhammed
This work focuses on the combined effects of ultrasound treatment (100, 200, and 300 W for 5 min) and equilibrium-modified atmosphere packaging (EMAP) to enhance the storage stability based on pH, aw, gas compositions in headspace, color changes (L*, a*, b*), organic acids, and texture profile of fresh “Angelino” plums for 120 days at 4°C. The results were expressed that pH values were increased (3.19-initial to 3.69/300 W–3.86/control) and Brix values were decreased (16.9-initial to 14.70/control–15.3/100 W) during storage. At the end of the storage, except the control group, O2 in the headspace decreased from 20.9%-initial to 16%/300 W–18.5%/200 W and CO2 was accumulated from 0.03%-initial to 4.9/%200 W–6.5%/300 W. Hardness (from 11,677, 6124 gf), gumminess (from 4344 g to 4335–6715 g), and chewiness (from 3831 and 2326–2638 g) consistently decreased as a function of storage. The hardness of “Angelino” plums had been maintained after the sonication combined with EMAP compared with the control during storage. The 100 W and 200 W sonication could significantly delay the degradation of malic (from 8957 to 4227–4236 mg/L) and tartaric (1796 to 1703–1722 mg/L) acid in flesh plums, but not citric acid and malonic acid over the storage period. The sonication (200 W) combined with EMAP enhanced the storage stability. Practical Applications: This research demonstrates that packaging fresh Angelino plums with micro-perforated lid films and subjecting them to sonication can enhance their storage stability, allowing for longer distribution via sea freight at a considerably reduced cost compared with air freight. This can potentially expand the producer's reach in international markets. Sonication had great potentials in stabilizing cell wall and maintaining hardness in the plums during storage. Moreover, the application of sonication, especially 200-W for enhancing storage stability without any detrimental effects on physicochemical properties and natural main organic acids (malic acid) of “Angelino” plums during the storage.
Consumer Complaints and Accidents Related to Food Packaging
(Wiley, 2010) Caner, Cengiz; Pascall, Melvin A.
This study investigated consumer complaints related to food packaging design and the occurrence of injuries associated with the opening of various types of containers Each study participant (245) took a 15 min Fact-to-face interview and was asked attitudinal questions about 10 different categories of packaging including cans, glass and plastic bottles and jars, and paper-based composite packages. The. subjects were also asked whether they had been injured while opening these packaging types. The survey showed that cans which needed a tool for opening were most difficult to enter. In some cases the tool was the source of injury The respondents were also most concerned about deformation, spillage and product wastage associated with these types of containers. This included brick-type composite packages without a peelable seal over the pour spout. A large percentage of the respondents felt that more information was needed on the various methods of opening packages in general. Glass bottles and jars were most likely to be used for storage of products after they were emptied of their original contents. The results of this study could be used by manufacturers to assist them in the design and development of packaging with a lower potential to cause accidents and injuries. Copyright (C) 2010 John Wiley & Sons, Ltd.
Development of novel biodegradable film based on chitosan with borax (sodium tetraborate) and boron nitride and their biological activity
(Wiley, 2023) Kaya, Burcu; Zorba, Nukhet Nilufer; Caner, Cengiz
Alternative food packaging materials were prepared using chitosan (CS) that contained borax (B) and boron nitride (BN) (1% and 3% w/w). The produced films were characterised using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy, and thermogravimetric analysis. In addition, physicochemical, biodegradation, chemical resistance, and biological activities were also investigated. According to the biodegradability study, the highest weight loss among all films was detected in CS-BN1. The images obtained by SEM showed the presence of agglomerates as the concentration of B and BN increased. Besides, the thermal stability of the CS-B and CS-BN were found higher than CS. Moreover, CS-B and CS-BN showed antioxidant, antimicrobial, and anti-quorum sensing activity. Their effects were decreased with increased concentration. Therefore, the CS-B and CS-BN are promising materials to be used in food packaging to enhance food safety, especially for fruit and vegetables by reducing water vapour loss and microbial growth.
Disinfection of Clostridioides difficile on spinach with epigallocatechin-based antimicrobial solutions and sodium hypochlorite
(Elsevier B.V., 2023) Tosun, Melike Nur; Taylan Yalçın, Gizem; Korkmazer, Gizem; Zorba, Murat; Caner, Cengiz; Demirel Zorba, Nükhet Nilüfer
The removal of C. difficile inoculated on fresh spinach leaves washed with antimicrobial solutions was investigated. In addition, the effect of washing solutions on the total aerobic mesophilic bacteria (TAMB) and Enterobacteriaceae in the fresh spinach was examined. The fresh spinach was washed through immersion in different concentrations (MIC, 2xMIC, and 4xMIC) of the natural disinfectant solution (NDS) consisting of EDTA, borax, and epigallocatechin gallate (EGCG) content developed in our laboratory and green tea extract-acetic acid (GTE-AA) for varying contact times (5 and 15 min). Different concentrations (50, 100, and 200 ppm) of sodium hypochlorite (NaOCl) and tap water as the control group were used to compare the effectiveness of the NDS. In addition, the effects of washing on the color, texture, and total phenol content of the spinach were determined. No statistical difference was observed in the washing of the spinach leaves with NDS prepared at 2xMIC and 4xMIC concentrations, while inhibition of C. difficile ranged between 2.11 and 2.32 logs. The highest inhibition was observed in the application of 50 ppm NaOCl for 15 min with a decrease of 2.88 logs in C. difficile spores. The GTE-AA and NDS decreased the number of TAMB by 2.27–3.08 log and, 3.21–3.66 log, respectively. Washing spinach leaves with natural disinfectant for 5 min caused a decrease of 2.58 logs in Enterobacteriaceae load, while washing with 50 ppm NaOCl for 15 min reduced Enterobacteriaceae load by 4 logs. Tap water was ineffective in reducing any microbial load. No difference was detected in the color parameters of the spinach through all washes. Although all antimicrobial washes made a difference in the texture of the spinach, the greatest loss in firmness was observed in the spinach washed with NaOCl. Washing spinach with epigallocatechin-based wash solutions can remove C. difficile in possible C. difficile contamination, thereby reducing the environmental load of C. difficile. Epigallocatechin-based disinfectants can be an alternative to chlorine-based disinfectants in improving the microbial quality of vegetables.
Effect of oxygen and carbon dioxide absorbers on strawberry quality
(Elsevier, 2011) Aday, Mehmet Seckin; Caner, Cengiz; Rahvali, Fatih
This study investigated the effect of active modified atmosphere packaging on quality of fresh strawberries. Strawberries were treated with one oxygen and two different carbon dioxide scavengers throughout storage at 4 degrees C for 4 weeks. The effect of active packaging was assessed by comparing gas concentrations, pH, electrical conductivity, total soluble solids, surface color, decay incidence, texture profile analysis, sensory analysis, and FT-NIR analysis values. pH values were significantly higher in the controls (package without absorbers) during storage compared with other treatments. The package headspace with CO2 absorbers, had the lowest CO2 accumulation and O-2 absorbers resulted in constant O-2 levels (5 kPa) during storage. Total soluble solid contents of all treatments were between 10.34% and 7.7% except for the control which had a value of 6.94% at the end of the storage. CO2 absorbers are clearly effective for maintaining soluble solid contents. Electrical conductivity was lowest with CO2 absorbers throughout storage and color was better maintained in all treated fruit. Firmness values of the controls were significantly lower than those of the treatments. Results of sensory evaluation showed that the controls had the lowest scores for all attributes. This study shows that the FT-NIR is a powerful-nondestructive tool for monitoring quality of strawberries and produces rapid readings during storage. In general, our study showed that the use of active packaging preserves strawberry. Crown Copyright (C) 2011 Published by Elsevier B.V. All rights reserved.
Effectiveness of chitosan-based coating in improving shelf-life of eggs
(Wiley, 2007) Caner, Cengiz; Cansiz, Ozge
Despite eggs having a natural packaging - shell - they are perishable and can lose their quality during storage. Chitosan-based coatings were applied to shell eggs to examine potential effects on egg quality properties (weight loss, Haugh unit, yolk index) during 4 weeks of storage. Mineral amounts in yolks were also evaluated after 4 weeks of storage. Three chitosan-based coatings produced with organic acids (acetic-(C-AA), lactic-(C-LA), and propionic (C-PA)) were evaluated on shelf-life enhancements of fresh egg quality. All chitosan-coated eggs showed greater interior quality than the non-coated eggs. The coatings significantly maintained weight loss compared to the control specimen (4.96%). Lower weight loss (3.45% for C-PA, 3.53% for C-LA) was observed in the coated eggs. Eggshell chitosan coat containing lactic and propionic acids maintained higher Haugh unit and yolk index than eggs coated with acetic acid. Uncoated (UC) eggs changed from grade 'A' to 'B' after 1 week of storage. Chitosan-based coating containing lactic and propionic acids maintained eggs in grade 'A' for 4 weeks. Haugh unit showed that C-LA and C-PA effectively maintained eggs at grade 'A' quality for at least 3 weeks more than control and I week more than C-AA. Results also indicated that the chitosan coating maintained mineral amounts at nutritional values (especially calcium, iron and magnesium concentration) in yolks after 4 weeks storage. (c) 2006 Society of Chemical Industry
Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen
(Springer, 2022) Yüceer, Muhammed; Caner, Cengiz
In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage
(AZTI-Tecnalia, 2021) Yüceer, Muhammed; Caner, Cengiz
This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, ΔE), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensorial profiles of the meringues during three months of extended storage at ambient temperature (23 ± 2°C) was investigated. Additionally, the creep recovery compliance parameters, colors, and physico-chemical characteristics of freshly whipped meringue batter were also evaluated. Protease hydrolyzed samples exhibited higher L* and lower b* parameter. The BSD values (g/cm3) for control - 0 % (0.51 ± 0.01) was significantly decreased (p < 0.05) after enzymatic treatment, lower values obtained in 1 % (0.37 ± 0.01) and 1.5 % (0.35 ± 0.01). The MSV values of cooked meringue was significantly increased (p < 0.05) depends on the protease concentrations. The strength of the meringue batter is increased after hydrolysis. However, the enzymatic hydrolysis reduced consumer satisfaction. This research points out the optimum (1.0 %) hydrolyzed LEW in preparation of meringue improved functionality, such as BSD and MSV parameters.
Effects of types and concentrations of modified Cloisite Clays on properties of chitosan nanocomposites for food packaging
(John Wiley and Sons Ltd, 2023) Caner, Cengiz; Rahvalı, Fatih; Yüceer, Muhammed; Oral, Ayhan
Biodegradable chitosan has excellent film-forming properties compared to other biodegradables but also some limitations, such as poor water barrier and low mechanical strength. Thus, in this research, the effects of various types (Cloisite Ca, 15A, 20A, and 30B) and concentrations (0.5, 1, 2.5, and 5 wt%) of Cloisite on barrier, mechanical, structural and thermal properties on chitosan films were investigated. Cloisite was revealed to significantly lower the lightness (L*) depending on the type and concentration of Cloisite. The films containing Cloisite significantly improved oxygen barrier properties by 34.5%-73.6% compared to control, particularly Cloisite 30B. Cloisite 20A and Ca were found to significantly improve the water barrier by up to 84.61%, and Cloisite 20A and 30 B the tensile properties by up to 30%. The chitosan with less Cloisite content exhibited better smoothness and elongation. The dispersed Cloisite clays improved the thermal stability and enhanced the barrier and tensile properties of the chitosan with the increased Cloisite loading.
Efficacy evaluation of ultrasound treatment on the postharvest storability of white nectarine by both physicochemical and image processing analyses
(Elsevier Science Bv, 2019) Temizkan, Riza; Atan, Mustafa; Buyukcan, Mehmet Burak; Caner, Cengiz
Ultrasound is a non-thermal method to preserve the postharvest quality of fresh fruit during storage that is also non-toxic and environmentally friendly. In this study, the effects of ultrasound treated at 0, 100, 200, 300, and 500 W on the quality of white nectarine stored at 4 degrees C for 50 d were investigated. Additionally, image processing techniques were used as a means of qualitative analysis. Weight loss, pH, total soluble solids (TSS), in-package gas concentration, decay rate, instrumental color, texture, and Fourier transform near-infrared (FT-NIR) were measurements were done in this study. Color and morphological characteristics of white nectarines were also identified by image processing techniques. Based on the results of physicochemical analyses, ultrasound treatment at 300 W power best-maintained nectarine quality. The decay rate was found to be 20% in the control fruit (CNT) and 3,3% in the 300 W treatment at the end of the storage. These results were supported by color and morphological characteristics obtained by image processing techniques. Overall, the results indicated that the non-thermal ultrasound technique could be used to increase storage quality of white nectarines, and image processing techniques could be implemented as objective, rapid and non-destructive analysis methods by the food industry.
Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage
(Oxford Univ Press, 2015) Caner, Cengiz; Yuceer, Muhammed
The effectiveness of various coatings (whey protein isolate [WPI], whey protein concentrate [WPC], zein, and shellac) on functional properties, interior quality, and eggshell breaking strength of fresh eggs were evaluated during storage at 24 degrees C for 6 weeks. Coatings and storage time had significant effects on Haugh unit, yolk index, albumen pH, dry matter (DMA), relative whipping capacity (RWC), and albumen viscosity. Uncoated eggs had higher albumen pH (9.56) and weight loss, and lower albumen viscosity (5.73), Haugh unit (HU), and yolk index (YI) during storage. Among the coated eggs, the shellac and zein coated eggs had the highest value of albumen viscosity (27.26 to 26.90), HU (74.10 to 73.61), and YI (44.84 to 44.63) after storage. Shellac (1.44%) was more effective in preventing weight loss than WPC (4.59%), WPI (4.60%), and zein (2.13%) coatings. Uncoated eggs had the higest value (6.71%) of weight lost. All coatings increased shell strength (5.18 to 5.73 for top and 3.58 to 4.71 for bottom) significantly (P < 0.05) compared to the uncoated eggs (4.70 for top and 3.15 for bottom). The functional properties such as albumen DMA (14.50 to 16.66 and 18.97 for uncoated) and albumen RWC (841 to 891 and 475 for uncoated) of fresh eggs can be preserved during storage when they are coated. The shellac and zein coatings were more effective for maintaining the internal quality of fresh eggs during storage. Fourier transform near infrared (FT-NIR) in the 800 to 2500 nm reflection spectra were used to quantify the contents of the fresh eggs at the end of storage. Eggs coated with shellac or zein displayed a higher absorbance at 970 and 1,197 nm respectively (OH vibration of water) compared with those coated with WPI or WPC and the uncoated group at the end of storage. The coatings improved functional properties and also shell strength and could be a viable alternative technology for maintaining the internal quality of eggs during long-term storage. This study highlights the promising use of various coatings to both enhance the functional properties and to reduce the breakage of eggs.
Enzim Modifiye Yumurta Ürünlerinin Fonksiyonel ve Reolojik Karakteristiklerinin Belirlenmesi
(2019) Yüceer, Muhammed; Valescchı, Domenico Gaetano; Caner, Cengiz
Çalışma kapsamında sıvı yumurta akının (SYA) fosfolipaz A2 (PLA), lipaz ve proteaz enzimleri ile modifiye edilmesinin SYA ve sıvı yumurtadan üretilen bezenin kalitesine olan etkileri incelenmiştir. Enzim ile modifiye edilen ve edilmeyen SYA örneklerinin fizikofonksiyonel özellikleri araştırılmıştır. Proje çalışmasının ilk bölümünde SYA PLA enzimiyle (%0,1- 0,2 ve 0,3) muamele edilmiş, ikinci bölümde lipaz enzimiyle (%0,01- 0,02 ve 0,03) muamele edilmiş, üçüncü bölümde proteaz enzimiyle (%0,5- 1,0 ve 1,5) muamele edilmiş ve projenin son bölümünde ise daha önce uygulanan bölümlerde en iyi sonuçların alındığı enzim konsantrasyonları (PLA %0,3 ? lipaz %0,03 ve proteaz %0,5) optimize edilerek uygulamalar gerçekleştirilmiştir. Çalışmada SYA kalite kriterleri (pH, kuru madde, köpük kapasitesi ve stabilitesi, reolojik davranışı, ambalaj içi gaz konsantrasyonu ve renk değerleri belirlenmiştir. Çalışma kapsamında SYA?ya uygulanan enzimlerle üretilen bezelerin mevcut geleneksel teknikleri ile üretilen beze örnekleri arasındaki kaliteye (hamur yoğunluğu, su aktivitesi, beze renk, duyusal ve tekstür) etkileri ile reolojik davranışların karakterizasyonu sağlanmıştır. Yumurta akının PLA ve lipaz enzim modifikasyonu ile renk değerlerini düşürdüğü ancak enzim konsantrasyonları arasında istatistiki fark olmadığı belirlenmiştir. Ayrıca proteaz enzim modifiye SYA renk değerleri üzerindeki etkisinin sınırlı olduğu, lipaz ve proteaz?ın yumurta pH değerlerini düşürdüğü ancak enzim konsantrasyonları arasında bir farkın gözlenmediği görülmüştür. Üretilen beze örneklerinde ?E renk değerlerinin enzim konsantrasyonu ile arttığı ve su aktivitesi değerlerinin üzerinde ise istatistiki açıdan önemli bir farkın oluşmadığı tespit edilmiştir. Fosfolipaz ve proteaz enzimleri relatif köpük kapasitesi düzeyini arttırırken, köpük stabilitesi ve viskozite değerlerinde azalmaya neden olmuştur. Lipaz uygulamasının (%0,02) duyusal değerlendirme panelinde en başarılı örnek olarak belirlenmiştir. Proje kapsamında sanayiinin ihtiyacına cevap verebilecek en uygun enzimin lipaz olduğu ve bu enzim konsantrasyon düzeyinin proje başarı ölçütü olan beze hamur yoğunluğunda en düşük değeri alan %0,03 olduğu belirlenmiştir. Nitekim beze üretiminde kullanılan SYA?nın kalitesi ve özellikle de fiziko-fonksiyonel özelliklerinin kritik bir önemi bulunmaktadır.
Et teknolojisinde yükek hidrostatik basınç kullanımı
(2004) Karakaya, Mustafa; Caner, Cengiz; Sarıçoban, Cemalettin
Gıdaların muhafazasında ve modifikasyonunda yüksek hidrostatik basınç (YHB) uygulamasının (100-800 MPa) po-tansiyel faydaları son yıllarda çok sayıda yapılan araştırmalar ile ortaya konulmuştur. YHB uygulanmış gıdalar, gelişmiş ülke-lerde ticari olarak üretilmeye başlanmıştır. YHB işlemi ile taze gıdaların minimum ısıl işlemle besinsel ve duyusal özelliklerinin doğala yakın muhafaza edilerek, gıdanın patojen mikroorganizmaları inaktive edilmesiyle hem ürün muhafaza edilmekte hem de raf ömrü artırılmaktadır. YHB diğer önemli faydaları: işlem süresinin kısalığı, minimum ısı zararı, kovalent bağların etkilen-memesinden dolayı üründe tazeliğin, lezzetin, yapının ve rengin korunması da diğer avantajları arasında sayılabilir. YHB, sıvı ve et gibi esneyebilen birçok gıda maddesine başarıyla uygulanmaktadır. Bu çalışmada, YHB'ın avantaj-ları, dezavantajları ve temel uygulama prensipleri vurgulanmaya çalışılmıştır. YHB'ın kas dokusu enzimleri, et proteolizi, et ve et ürünlerinin duyusal özelliklerine (gevreklik, renk, lezzet, yağ oksidasyonu) değinilmiştir.
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.
Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging
(Springer, 2008) Caner, Cengiz; Aday, Mehmet Seckin; Demir, Muharrem
The impact of equilibrium-modified atmosphere packaging (EMAP) technology on extension quality [pH, acidity, brix, color (L, a, Chroma, hue)] and texture profile analyses of fresh strawberries was studied and compared during storage. Cast polypropylene (CPP), linear low density polyethylene (LLDPE) and polyethyleneterephthalate (PET)/Ethylene vinyl alcohol (EVOH)/Polyetlene-low-acetyl fractions (LAF) were used as heatsealed lid and polyvinyl chloride (PVC/PE) tray with the purpose of obtaining equilibrium atmospheres. Among the various films used, pH of fresh strawberry was 3.275 at initial days, and increased to 3.39- for LLDPE; 3.42 for CPP and 3.44 PET/EVOH-LAF at the end of 10 days' storage. Acidity values were 0.609 mg ml(-1) and decreased to 0.56 mg ml(-1) for LLDPE; 0.47 mg ml(-1) for CPP and 0.49 mg ml(-1) for PET/EVOH-LAF at end of storage. The strawberry brix had evolved from the initial 7.125 and reduced to about from 5.6 to 6.07 at the end of the storage. At the end of the storage, the strawberry L values had not significantly changed from the initial from 29.10 (L) to 28.9 - 26.46. Initial values of the firmness were 1,089 gf and reduced with ranged from 769 gf to 527 gf at end of the 10-day storage period. All the parameters in texture profile analyses showed a decline, except adhesiveness and springiness and used potential indicators of fresh strawberries. The overall results expressed that strawberry quality can be maintained effectively at least for 10 days using various polymeric lid films. PET/EVOH-LAF and CPP were much more effective then LLDPE due to barrier properties during storage periods. Quality of strawberry packaged with suitable high-barrier lid films have been prolonged significantly.

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