Yazar "Karabiber, E. B." seçeneğine göre listele

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    Antimicrobial and functional properties of the proteins extracted from lemon, orange and grapefruit seeds press meals
    (Wageningen Academic Publishers, 2018) Karabiber, E. B.; Zorba, N. N.; Yilmaz, E.
    The aim of this study was to determine the antimicrobial activities and functional properties of the proteins extracted from lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisi var. Beyaz) seeds press meals. The ethanolic extracts of the proteins showed around 6.3-15.8 mm inhibition zones against some foodborne pathogenic bacteria. Although this range was 3-4 fold lower than the commercial antibiotic disk (sulbactam cefoperazone, 10.5 mu g), it still indicates presence of some antimicrobial activity. Likewise, the minimum inhibition concentration values were determined against the same bacteria. Although some pathogens were not inhibited at highest used concentration (5%) of protein ethanolic extracts, some extracts even were effective at 0.16-0.63% concentration levels. Hence, these extracts could inhibit the growth of some pathogenic bacteria. These citrus seed protein extracts exhibited good water and oil holding capacities and some foaming abilities, although their emulsification properties were lower. Overall, citrus seed proteins could be used in food products or other areas for their antimicrobial and functional properties.
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    Öğe
    Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals
    (Wageningen Academic Publishers, 2018) Karaman, E.; Karabiber, E. B.; Yilmaz, E.
    The aim of this study was to evaluate physicochemical and functional properties of the defatted cold press meals of lemon, orange and grapefruit seeds. Proximate composition, viscosity, colour, flavonoid and phenolic acid compositions, and functional properties (water and oil holding capacity, emulsion and foaming properties and least gelling concentration) were determined. It was shown that the meals are high in protein, but low in phytic acid. Their colour is usually light yellow-red, and compatible for most food products. These meals were very good sources of citrus flavonoids (eriocitrin, rutin, naringenin, etc.) and phenolic acids. Hence, they can be used in functional food products or be utilised as source for flavonoid extraction. Furthermore, the meals were very good in water holding capacity, and moderately good in emulsification and foaming properties to be used as food ingredients. Citrus seed press meals could be valorised in food products or in extracting fine chemicals.