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Öğe Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage(Wiley, 2014) Yüceer, Muhammed; Caner, CengizBACKGROUNDThe 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 IndustryÖğe Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period(Wiley, 2023) Yüceer, MuhammedThis study aims to investigate the effects of processing technologies (pasteurization; 56.5 degrees C for 45 min and sonication; 250 W for 5 min) on the whole eggshell. The interior quality and physicochemical parameters of eggs such, weight loss, foaming properties, total mesophilic aerobic bacteria count, and rheological behavior were evaluated during storage at ambient temperature for six weeks. Sonication has improved the physico-chemical properties of the egg samples and enhanced the functionality. The weight losses of all treatment and control groups increased during the storage period. The greatest weight loss was detected in the control sample (9.5%). Weight loss between ultrasound (6.7%) and pasteurization (7.9%) groups were similar (p > 0.05). The storage period had a significant (p < 0.05) effect on the internal attributes of eggs such as functional characteristic (foaming ability). We conclude that the sonication has a promising advantage in techno-functional properties comparing to thermal pasteurization. Practical application Consumer perception decreases to thermally processed foods. Traditional heat treatment processing such as pasteurization can adversely impact the functional properties, sensory, color, and nutritional values of processed eggs. However, nonthermally processing techniques applied at lower temperatures may cause limited detrimental effects on egg quality and prepared products from eggs such as meringue, cake, and mayonnaise. The eggs treated with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased such as foaming ability and gelling properties. Also, sonication has promising potential for industrial application on shell eggs during storage and therefore hold potential for their shelf-life extension and improve the functionality of final baked product. The treatment with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased while enhancing the functional properties.Öğe Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage(Wiley, 2022) Caner, Cengiz; Coskun, Bensu Medine; Yüceer, MuhammedBio-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.Öğe 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, MuhammedThis 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.Öğe 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, MuhammedThis 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.Öğe 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, CengizIn 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.Öğe 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, CengizThis 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.Öğe 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, AyhanBiodegradable 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.Öğe Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage(Oxford Univ Press, 2015) Caner, Cengiz; Yüceer, MuhammedThe 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.Öğe Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi(Akademik Perspektif Derneği, 2019) Yüceer, Muhammed; Caner, CengizYumurta ve yumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksek kaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından en zengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı, dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna, dondurma, bebek bisküvisi, çorba, sporcu içecekleri, nuga, helva, mantı, erişte, makaron, wafl ve çikolata gibi birçok ürünlerde kullanım alanı bulmuş ve kullanıldığı ürünler giderek artmaktadır. Bu çalışma işlenmiş yumurta ürünlerini, üretiminin her aşamasında sağlık ve helal kriterleri açısından analiz ederek toplumda helal farkındalığını artırmayı amaçlamaktadır. Yumurta ürünleri, yumurta işleme tesislerinde üretilen ve depolama ile başlayarak, yıkama, sanitasyon, kırma, ayırma-santrifüjleme, standardizasyon, karıştırma, pastörize etme, soğutma, ultrafiltrasyon veya ters osmoz ile konsantre hale getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, püskürterek kurutma, kuru pastörizasyon, paketleme, stoklama ve taşıma ile tamamlanan adımların her birini kapsayan kuşkulu unsurlar göz önünde bulundurularak yumurta ürünlerinin incelenmesi ve değerlendirilmesi yapılmıştır. Bu çalışmada, işlenmiş endüstriyel yumurta ürünlerinin üretiminin her aşaması “helal ve gıda güvenliği” üretim kriterleri ile gereksinimleri açısından detaylı bir şekilde araştırılmıştır. [EN] Egg products are the best source of high quality protein, essential fatty acid and basic nutrients that play an important role in the human basic healthy diet and wide variety of recipes. Liquid, frozen, and dehydrated processed egg products are widely used in Food industry as functional and critical ingredients in preparation of foodservice such as mayonnaise, sauces, cakes, decorations, sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat, halva, Turkish ravioli, noodles, macaron, waffles, chocolate and cream varieties. The presented work analyses the processing stages of all egg products on health and halal criteria and aims to increase halal awareness in the society. Egg products, refers to eggs processed at breaker-egg processing plants facilities with following steps starting from storing, washing, sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring, pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis, de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying, dry-pasteurizing, packing, stocking and finished with transporting step. In this study, we investigated all egg processing step in terms of healthy food, Halal certification, and production criteria and requirements.Öğe Enzim Modifiye Yumurta Ürünlerinin Fonksiyonel ve Reolojik Karakteristiklerinin Belirlenmesi(2019) Yüceer, Muhammed; Valescchı, Domenico Gaetano; Caner, CengizÇalışma 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.Öğe Evaluation of physicochemical properties on meringue prepared from phospholipase A2enzyme-hydrolyzed liquid egg albumen(Springer, 2020) Yüceer, MuhammedThis research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A(2)(PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 +/- 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 +/- 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 +/- 0.01; 0.429 +/- 0.01; 0.429 +/- 0.01, and 0.420 +/- 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue's specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.Öğe Fonksiyonel Gıda Olarak Yumurta: Bileşenleri ve Fonksiyonel Özellikleri(2012) Yüceer, Muhammed; Temizkan, Riza; Caner, CengizFonksiyonel gıdalar, bilinen besleyici etkilerinin yanı sıra insan sağlığının iyileştirmede ve/veya hastalıkların engellenmesi üzerinde olumlu etkiler sağlayabilen ürünlerdir. Yapılarında bulundurdukları üstün biyolojik protein, vitamin ve mineraller, doğal aktif bileşenleriyle yumurta 'doğal fonksiyonel gıda' olarak tanımlanmaktadır. Yapılan bu çalışmada hayvansal kaynaklı en yaygın fonksiyonel doğal gıda olan yumurta ve yumurta bileşenleri, fonksiyonel özellikleri hakkında bilgiler derlenmiştir.Öğe Gıda sanayiinde akıllı ambalajlama ve uygulamaları(2023) Yüceer, Muhammed; Caner, CengizAmaç: Gıdaların ambalajlanması; kalitenin korunması, çevresel, fiziksel ve mikrobiyolojik faktörlerden koruma gibi temel işlevleri yerine getirmektedir. Son zamanlarda, değişen tüketici tercihleri ve beklentileri ile ambalajın rolü temel işlevinin de ötesine geçmiştir. Gıda ambalajlama sistemlerindeki yenilikler ve akıllı ambalajlama çözümleri daha güvenli ve yüksek kaliteli gıda ürünlerinin piyasaya sunulmasına yardımcı olmaktadır. Ayrıca yeni gelişmeler etkileşimli ambalajlama sistemlerinin geliştirilmesi ile akıllı ambalajlama sistemlerinin daha da gelişmesine imkân tanımıştır. Bu sistemler, gıda güvenliğini sağlamak için kalite göstergeleri görevi görmekte ve genel olarak doğrudan (nem, zaman-sıcaklık, tazelik ve biyosensör) veya pasif (izlenebilirlik ve izleme) göstergeler olarak sınıflandırılmaktadırlar. Sonuç: Bu derlemede akıllı ambalajlama sistemlerindeki güncel gelişmeler ve ticari uygulamalar değerlendirilmiştir. Akıllı ambalajlama sistemleri ile tüketicilerin ambalajlı gıdaların güvenliği ve raf ömrü hakkında bilgi edinmeleri sağlanmaktadır. Ayrıca akıllı ambalajlama sistemleri, küresel gıda israfının ve kaybının azaltılmasına katkı sunan yeni bir yaklaşımdır.Öğe Improvement of Structural Characteristics for Liquid Egg White by Enzyme Treatment(Taylor and Francis Ltd., 2024) Yüceer, Muhammed; Caner, CengizIn this study, the functionality of liquid egg albumin pre-treated by protease was investigated to evaluate the storage stability mechanisms for field of gastronomy and gastronomist. This study aims to improve the physicochemical and functional properties such as relative whipping capacity (RWC), foam stability, color, pH, and turbidity by protease (0-control, 0.5, 1.0, and 1.5%-v/v). The protease enhanced RWC comparing to the untreated on day-0 and 27, while the control group showed lower RWC and higher values in 1% and 1.5% treatments. The effect of protease was more clearly apparent on turbidity with significantly decrease during storage (p < .05). The turbidity values ranged from 0.74 to –0.31. A considerable decrease was observed in color values of treated samples on day 27, while the best treatment was 1.0% in foam stability and 1.5% in RWC. Protease could be used in modified albumin to improve techno-functional characteristics of bakery products.Öğe Improving food security as disaster relief using intermediate moisture foods and active packaging technologies(Elsevier B.V., 2024) Aydın, Alper; Yüceer, Muhammed; Ulugergerli, Emin Uğur; Caner, CengizThis study aims to present alternative solutions for food aid that meet the needs of disaster victims after significant disasters. Food support in post-disasters period is a vital humanitarian service that enables disaster victims to survive and maintain their health. Providing that, the food must have a long shelf life and be nutritious and safe. Intermediate moisture foods (IMF) are shelf-stable products and have a high potential for use in disasters. Recent developments in active packaging (AP) technologies helps to enhance the quality and extend the storage stability of food, including the IMF. This study shows that AP technologies with antimicrobial agents, oxygen and moisture absorbers can improve the storage stability of food and reduce the risk of microbial contamination. Furthermore, using these technologies in food packaging can provide sustainable alternative to conventional packaging and increase the stability of food in potential future disasters.Öğe Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage(Springer, 2022) Yüceer, Muhammed; Caner, CengizThe aim of this paper was to investigate the impacts of various of enzymes (phospholipase A(2)-PLA, protease and lipase) liquid egg white (texturized egg albumen- TMLEW) on physico-chemical quality, shelf stability and textural characteristics (water activity, color, specific volume-SV, texture profile analysis) and sensory profile of cooked meringue cookies during 90 days of storage at 23 +/- 2 degrees C. Results showed that the SV of meringue samples for control (2.63 +/- 0.02) was lower comparing to PLA (4.17 +/- 0.01), protease (4.05 +/- 0.01) and lipase (3.92 +/- 0.02) treatments. The enzymatic treatments significantly increased the SV of cooked meringue (p < 0.05). This research points out the optimum functionality and a shelf stable meringue was prepared by pre-treatment of TMLEW with lipase. The lipase was also improved the functionality of meringue mainly on specific volume scores, but lipase bring about a decrease in hardness values (softness) of textural profile while protease decreased sensorial scores. The organoleptic properties as experienced by the senses, including odor, flavor, appearance, and texture scores were highest in PLA treated TMLEW groups.Öğe Lisozim-Kitosan Bazlı Antimikrobiyal Kaplama Uygulamasının Taze Yumurtanın Mikrobiyolojik Kalitesi Üzerine Etkisi(2013) Yüceer, Muhammed; Caner, CengizYumurta, kabuk gibi doğal bir ambalaja sahip olmasına karşın hızla bozulabilen gıdalardandır. Yumurtalarda depolama boyunca mikrobiyal gelişme hızla artmakta ve iç kalite bozulmaktadır. Bu çalışmada, taze yumurtalar farklı konsantrasyonlarda (%0, 10, 20 ve 60 (w/w)) lisozim içeren kitosan kaplama ile kaplanarak yumurtaların mikrobiyal kalitesine etkinliği; Enterobactericeae, koagülaz pozitif Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., toplam mezofilik aerobik bakteri (TMAB) ve küf-maya sayım değerleri oda şartlarında 5 hafta boyunca belirlenmiştir. Depolamanın sonunda, kontrol grubu yumurtalarda Enterobactericeae, Staphylococcus aureus, toplam aerobik mezofilik bakteri sayımı ve küf-maya değerleri sırası ile 2.35, 2.33, 2.61 ve 2.76 log kob/yumurta olarak tespit edilmiştir. Aynı şekilde kitosan-lisozim antimikrobiyal kaplanan yumurtalarda sırası ile 0.91-1.6, 0.89-1.43, 1.07-2.07 ve 2.17-2.46 log kob/yumurta sonuçları tespit edilmiştir. Ayrıca antimikrobiyal madde içeren kaplamalarla kontrol grubu arasında aerobik mezofilik toplam bakteri, Enterobactericeae, Staphylococcus aureus ve küf-maya sayımları bakımından fark istatistiksel olarak önemli bulunmuştur. Çalışma sonucunda yumurtaların hiç birisinde Salmonella spp. ve Listeria monocytogenes varlığına rastlanılmamıştır.Öğe Maintaining functional properties of shell eggs by ultrasound treatment(Wiley, 2015) Caner, Cengiz; Yüceer, MuhammedBACKROUNDUltrasonic treatment is an emerging technique that could be an alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. The effectiveness of ultrasound treatment with different power levels (200 W, 300 W, 450 W) and treatment times (2 min and 5 min) was evaluated for enhancing the functional properties of eggs during storage at 24 degrees C for 6 weeks. RESULTSUltrasound treatment power and treatment time had significant effects on Haugh unit, yolk index, albumen pH, dry matter, relative whipping capacity, and albumen viscosity resulting in extended shelf life. Attributes such as yolk index, Haugh unit, pH, whipping capacity, dry matter for 300 W and 450 W treatments were better than control and 200 W treatments. Longer treatment time and power showed a significant influence on functional properties. CONCLUSIONPower levels of 300 W and 450 W of ultrasound treatments had improved internal quality of fresh eggs during storage, but negative effect on shell strength. The study showed that ultrasound treatment could be an alternative and effective technique for maintaining the internal qualities of fresh eggs during long-term storage while Fourier transform near infrared spectroscopy could be used as a new tool for the assessment of freshness. (c) 2014 Society of Chemical IndustryÖğe Microplastics and Food Safety(Sidas Medya A.S., 2021) Atakan, Orhan; Yüceer, Muhammed; Caner, CengizMicroplastic (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.
