Yazar "Yuceer, Muhammed" seçeneğine göre listele

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    Efficacy of Chitosan-Cloisites-Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs
    (Wiley, 2025) Atakan, Orhan; Caner, Cengiz; Yuceer, Muhammed
    Fresh eggs can quickly lose their high quality if the necessary care is not taken during storage. Biocoating the fresh eggs may be a valuable option. The current study focused on developing sustainable chitosan biocoatings by adding different Cloisite clays (Cloisite 15A, 20A, and 30B) into chitosan biocoatings to seek enhancement effects on the fresh eggshell storability. The variables measured were weight loss (WL), Haugh unit (HU), yolk index, pH measurements, soluble solids, relative whipping capacity and foam stability, color analysis, lipid oxidation, viscosity, and eggshell breaking strength. The coatings increased the eggshell's storability by sealing its pores, which decreased breakage and minimized mass transfer. As a result, the lower WL occurred in the Cloisite-coated groups. The WL, which was 6.63% in the control group, was 3.63% in the group coated with chitosan-Cloisite15A combination at week 4. The HU of samples with chitosan-Cloisite15A and chitosan-Cloisite20A (60.14) had the highest HU, significantly. Chitosan-Cloisite 30B (58.78), pure chitosan (53.85), while the control (45.60) was the lowest HU. The TBARS values were measured as follows: control 1.01; chitosan 0.61, chitosan-Cloisite15A 0.39, chitosan-Cloisite20A 0.42, and chitosan-Cloisite30B 0.47 mg of malondialdehyde/kg. Cloisite15A were found to be the most effective for improving storage stability and Cloisite30 B for enhancing breaking strength. Biocoatings with Cloisite (15A, 20B, and 30B) could enhance qualities for at least 2 weeks longer.
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    Öğe
    The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries
    (Springer, 2025) Alniak, Nesrin Yumak; Caner, Cengiz; Yuceer, Muhammed
    Fresh strawberry is very susceptible to spoilage and has limited storage stability due to its fast metabolism. The main focus of this research was to evaluate if electrolyzed water (EW) (30 ppm or 90 ppm) and 1% chitosan coating can be applied individually and in combination to evaluate individual and synergistic effects on extending the storage stability of fresh strawberries. The samples were analyzed (the gas composition, pH, degrees Brix, weight loss, spoilage rate, texture as well as total anthocyanin and total phenolic composition) for the 5 weeks at 4 degrees C. At the end of storage, the O2 in the trays reduced from 21 to 13% in the groups treated with chitosan, and the CO2 ratio increased from 0.03 to 14%. The most dramatic change in gas exchange, pH, and degrees Brix occurred in the control group during storage. The decrease was less in the chitosan-coated ones. Although there is no linear change in color values (L* and a*), it can be said that EW application has a more conservative feature, especially on a*. At the end of the storage, the combination of chitosan and EW had a spoiled fruit rate of 25-30% by weight, while this rate reached 67% in the control group. The hardness value of strawberries decreases throughout storage. Although there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage, the highest protection was measured in samples where chitosan and EW were applied together. As a result of this study, the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives while maintaining their fresh-like quality and improved appeal within the food industry.