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Öğe Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage(Wiley, 2014) Yuceer, 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) Yuceer, 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; Yuceer, 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 Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage(Oxford Univ Press, 2015) Caner, Cengiz; Yuceer, 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 Evaluation of physicochemical properties on meringue prepared from phospholipase A2enzyme-hydrolyzed liquid egg albumen(Springer, 2020) Yuceer, 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 Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage(Springer, 2022) Yuceer, 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 Maintaining functional properties of shell eggs by ultrasound treatment(Wiley, 2015) Caner, Cengiz; Yuceer, 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 Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage(Wiley, 2016) Yuceer, Muhammed; Aday, Mehmet Seckin; Caner, CengizBACKROUND: Eggs have long been recognised as a source of high-quality proteins. Many methods exist to extend shelf life of food and one of them is ozone treatment, which is an emerging technology for disinfecting surfaces in the food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at concentrations of 2, 4 and 6 ppm with exposure times of 2 and 5 min during storage for 6 weeks at 24 degrees C. The effect of the treatments on interior quality and functional properties of eggs is also reported. RESULTS: Ozone concentration and exposure time significantly affected the Haugh unit (HU), yolk index, albumen pH, relative whipping capacity (RWC), and albumen viscosity of eggs during the storage. Control eggs had the highest albumen pH and lowest albumen viscosity. Attributes such as albumen pH and RWC of eggs exposed to ozone treatments were better than the control samples. The measurement results showed that ozone concentration at 6 ppm and exposure time of 5 min can be applied to fresh eggs and extend shelf life up to 6 weeks at 24 degrees C storage period. CONCLUSION: Ozone treatments helped to maintain egg quality for a longer time. Ozone concentrations at 2 and 4 ppm showed promising results in maintaining internal quality and functional properties of fresh eggs during storage. Ozone at high concentration (6 ppm) caused a detrimental effect on eggshell quality. As a result, this study demonstrated that ozone treatments of 2, and especially 4 and 6 ppm concentration maintained eggshell quality during the storage. (c) 2015 Society of Chemical IndustryÖğe Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme(Wiley, 2020) Yuceer, MuhammedThe objective of this research was to evaluate the efficiency of phospholipase A(2) (PLA) enzyme treatments (0.1%, 0.2%, and 0.3% by -v/v) on liquid egg white (LEW). The rheological behaviors and physico-functional characteristics such as foam capacity (FC), foam stability, turbidity, color parameters, and pH-values were evaluated during the 27 days at 4 degrees C. The correlation coefficient (R-2) were best fitted for the Herschel-Bulkley model in all LEW samples. The PLA increased FC compared to nontreated LEW. The use of PLAs were also significantly (p < .05) decreased turbidity, control, 0.1%, 0.2%, and 0.3% of PLA with 0.76 +/- 0.07, 0.64 +/- 0.06, 0.57 +/- 0.04, and 0.62 +/- 0.04, respectively. Significant changes in L* (lightness) was observed, while 0.1% treated LEW showed lower L* and higher a* (redness and greenness) values than the control (p < .05). The b* (yellowness and blueness) color of the treated samples remained stable except for the untreated samples (12.65 +/- 0.14 to 5.71 +/- 1.01). A considerable (p < .05) increase was observed in b* values, while lowest turbidity (0.57 +/- 0.04) was obtained 0.2% treatment, while the best treatment was the 0.3% PLA with higher FC and lower foam stability. The effect of enzyme treatment concentrations was statistically nonsignificant (p > .05) on the pH values before and after the treatment. Practical applications The modification of the phospholipids presents in egg white during the egg breaking or in storage is critical in the egg processing. The fats and phospholipids from the yolk lead to migrate to egg white. The PLA enzymes could be used to improve the functionality or recover the adverse effects of the fresh eggs during aging. Understanding the effect of enzymes of LEW has great importance for the value-added new product development in the egg processing industry and to enhance the functionality in final product such as baking products.Öğe Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white(Wiley, 2020) Yuceer, Muhammed; Asik, HaticeThis work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme-modified liquid egg white (LM-LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical-functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep-recovery changes in meringues prepared from the LM-LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 +/- 0.01) was decreased significantly (p < .05), while better specific gravity values were obtained in 0.03% (0.32 +/- 0.01) without any significant negative effect on the textural and sensorial characteristics (p > .05). The use of the LM-LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 +/- 0.01; 0.43 +/- 0.01; 0.43 +/- 0.01, and 0.42 +/- 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM-LEW and development on functionality. Practical applications The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme-modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf-life stability was achieved during extended storage at ambient temperature.Öğe The effects of ozone, ultrasound and coating with shellac and lysozyme-chitosan on fresh egg during storage at ambient temperature - part 1: interior quality changes(Wiley, 2020) Yuceer, Muhammed; Caner, CengizThe objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4 min) and coating of shellac, lysozyme-chitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa center dot s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa center dot s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs.Öğe The effects of ozone, ultrasound and coating with shellac and lysozyme-chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT-NIR spectral analysis(Wiley, 2020) Yuceer, Muhammed; Caner, CengizThis research aims to investigate and compare the effect of different treatments, including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4-min), and coatings of shellac and lysozyme-chitosan (L-C), on fresh eggs during the storage for six weeks at ambient temperature. The internal quality analysis was performed in Part I. In Part II, the bacterial qualities, Fourier transform near-infrared (FT-NIR) spectral image and eggshell breaking strength were monitored. Ozone and ultrasound helped to maintain bacterial quality, but had an adverse effect on shell strength. Coated eggs had the highest value of strength (shellac: 3.63 +/- 0.54 kgf; L-C: 3.56 +/- 0.54 kgf) and ultrasound-treated eggs had the lowest strength (3.13 +/- 0.78 kgf) in egg top. FT-NIR measurement showed that all treatments resulted in a decrease in absorption bands throughout storage. Overall, among the treatments investigated, the coatings were the best for enhancing shelf life with higher strength in eggshell breakage, while the ozone and ultrasound only helped to keep the microbial quality and enhance the shelf life.Öğe The effects of sonication on the stability of eggs during extended storage(Wiley, 2022) Yuceer, Muhammed; Yildirim, Gozde; Caner, CengizThe efficacy of sonication with different powers (80, 160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative whipping capacity (RWC), total solids, rheological behaviour and eggshell strength were investigated during storage at room temperature. Differences in significant (P < 0.05) on HU and YI were observed between control and sonicated eggs after 1 week. At 4 weeks of storage, the albumen pH of 160 W (9.40) and 360 W (9.39) sonicated eggs were considerably lower than that of 80 W (9.44) and control (9.54). At the conclusion of storage, the RWC of the 360 W (857), 160 W (847), and 80 W (835) was substantially greater than determined for nonsonicated (control) eggs (RWC = 705). The lowest strength of eggshells (4.1 kgf) was determined when the highest sonication power was used (360 W) due to the effect of cavitation, which may cause micro-cracks that decreased the eggshell quality. Instead, the eggs sonicated at 80 or 160 W maintained the eggshell strength for at least 1 week of storage without any adverse impact. This study underlines that sonication, at the optimal power and treatment time, can be a viable nonthermal alternative method for enhancing the stability of eggs during storage.Öğe The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh Angelino plums(Sage Publications Ltd, 2024) Caner, Cengiz; Pala, Cigdem Uysal; Yuceer, MuhammedEffectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of Angelino fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in Angelino plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.
