Gıda Mühendisliği Bölümü Koleksiyonu

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https://hdl.handle.net/20.500.12428/2651

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The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation
(Elsevier Ltd., 2021) Dağdelen, Çiğdem; Aday, Mehmet Seçkin
Loss in fresh fruit and vegetables during transportation occurs mainly due to their susceptibility to mechanical damage. The quality loss caused by this damage depends on the shock and vibration frequencies. In this study, the effect of different vibration frequencies (5 Hz, 10 Hz, and 15 Hz) on the physico-mechanical and physico-chemical properties of peach was investigated. The parameters such as energy absorption, mechanical hysteresis, and deformation volume were increased whereas mean geometric diameter, surface area, volume, degree of elasticity, deformation energy, and modulus of elasticity were decreased. Regarding physicochemical properties, pH and total soluble solid parameters increased whereas lightness (L*) value of peach decreased. The highest level of damage and mold growth were observed on the peach treated with 15 Hz frequency followed by 10 Hz and 5 Hz, respectively. The effect of all the frequencies on the physico-mechanical and physico-chemical properties of peach was statistically different. The results indicated that the increase in the vibration frequency causes higher mechanical damage in peach.
Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus
(Elsevier Ltd., 2021) Kılmanoğlu, Hilal; İşleten Hoşoğlu, Müge; Güneşer, Onur; Karagül-Yüceer, Yonca
Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was performed to produce FS by using either ultrasound-assisted dilute acid (UADA) or heat-treated dilute acid (HTDA) pretreatments of TP followed by enzymatic hydrolysis (EH). When HTDA and UADA were compared in terms of FS (g/L) concentration, HTDA pretreatment generally produced more FS content than UADA. The optimum conditions for HTDA pretreatment were the application of 2.5% H2SO4, 10% (w/v) solution of TP, and heating at 121 °C for 6 min, which yielded 31 g/L FS concentration. Beside the optimized conditions for EH of HTDA, pretreated TP required 1.5% of enzyme concentration and 6 h of hydrolysis time. In conclusion, the most abundant volatile organic compounds (VOCs) produced by K. marxianus in final tomato pomace hydrolysate (TPH) were isoamyl alcohol, phenyl ethyl alcohol, ethyl acetate and phenyl ethyl acetate in a 5-L bioreactor. Nine descriptive sensory terms were developed to characterize fermented TPH. The rose and sweet floral aromas were defined as aroma characteristics for TPH fermented by K. marxianus.
Soğuk Baskı Yöntemiyle Üretilmiş Greyfurt Çekirdek Yağındaki Acılığın Yıkama/Ekstraksiyon Teknikleriyle Giderilmesi
(Sidas Medya A.S., 2021) Deviren, Ayten; Ok, Selçuk; Yılmaz, Emin
In this study, different extraction and washing techniques used to remove the bitterness of grapefruit seed oil produced by cold pressing technique were compared. Some physico-chemical properties, oil components and sensory properties of the treated samples were determined. While the free fatty acidities of oils decreased with the treatments, there was a slight increase in the peroxide values of oils. As a result of the treatments, the ratio of total unsaturated fatty acids, tocopherol, and phytosterol concentrations decreased significantly (p<0.05). It is thought that these minor components, which have high nutritional value, leaked into the solvent phase. Naringin, which has a very bitter taste, was measured as 102.6 mg/kg in the control sample and reduced to 74.8 mg/kg by caustic washing and 32.3 mg/kg by extraction with ethanol. Similarly, neohesperidin, which has also a bitter taste, was completely removed from oils by these two treatments. Sensory score of bitterness was determined as 9.8 in the control sample, and it was reduced to 5.4 with caustic washing, and 2.6 with ethanol extraction. Similarly, raw vegetables, astringency, menthol and throat burning scores were also reduced with treatments. As a result, it was observed that the ethanol extraction technique was successful in removing the bitterness of oils.
MİKRODALGA DESTEKLİ HİDRODİSTİLASYON YÖNTEMİYLE ELDE EDİLEN PELARGONIUM GRAVEOLENS (ITIR) ESANSİYEL YAĞININ KARAKTERİSTİK BAZI ÖZELLİKLERİ
(Gıda Teknolojisi Derneği, 2021) Aydınlık, Pelin; Karagül Yüceer, Yonca
Bu çalışmada Pelargonium graveolens’den (ıtır) elde edilen esansiyel yağın karakteristik özellikleri incelenerek doğal katkı maddesi olarak elma suyunda kullanılabilirliği araştırılmıştır. Esansiyel yağ üretiminde mikrodalga destekli hidrodistilasyon yöntemi kullanılmış ve %1.75 verimle esansiyel yağ üretimi gerçekleştirilmiştir. Uçucu bileşenlerin tanımlanması amacıyla gaz kromatografisi kütle spektrometresi kullanılmıştır. Itır esansiyel yağının temel uçucu bileşenleri sitronelil format, izomenton, linalol, sitronelol ve geraniol olarak belirlenmiştir. Esansiyel yağın antioksidan aktivitesi 0.54 mM troloks/mL yağ bulunmuştur. Esansiyel yağın antibakteriyel etkisinin Escherichia coli’ye kıyasla Staphylococcus aureus üzerine daha fazla olduğu saptanmıştır. Itır esansiyel yağı ilave edilmiş elma suyunun mikrobiyel yükünde depolama boyunca düşüş olduğu belirlenmiştir. Ayrıca esansiyel yağ ilave edilen elma suyunun duyusal özellikler bakımından da kabul edilebilir olduğu tüketici testiyle ortaya koyulmuştur.
TİRE ÇAMUR PEYNİRİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ
(2021) Karaalioğlu, Onur; Günay, Ezgi; Karagül Yüceer, Yonca
Bu çalışmanın amacı, İzmir’in Tire ilçesinde geleneksel olarak üretimi gerçekleştirilen Tire Çamur peyniri’nin bazı fizikokimyasal ve duyusal özelliklerinin belirlenmesidir. Bu çalışma kapsamında analizleri gerçekleştirilen Tire Çamur peyniri örnekleri arasında bileşim bakımından önemli farklılıklar olduğu saptanmıştır. Gaz kromatografisi-kütle spektrometrisi (GC-MS) vasıtasıyla gerçekleştirilen kromatografik analizlerde toplam 29 adet uçucu bileşen tespit edilmiştir. Duyusal değerlendirmeler sonucunda ise pişmiş, peynir altı suyu, kremamsı, fermente ve sütümsü yoğun olarak algılanan aromatikler olarak belirlenmiştir. Elde edilen veriler kapsamında, ürünün endüstriyel boyutlarda üretim standardizasyonunun sağlanmasıyla birlikte tüketiciler için ürünün kaynağını gösteren coğrafi işaret alınmasının; üreticiye, üretildiği bölgeye ve ülkemize önemli ekonomik katkı ve katma değer sağlama potansiyeline sahip olacağı düşünülmüştür.
Çanakkale bölgesinden alınan midye ve deniz suyu örneklerinin mikrobiyolojik kalitelerinin belirlenmesi
(2021) Tosun, Melike Nur; Taylan Yalçın, Gizem; Zorba, Nükhet Nilüfer
Bu çalışmada Çanakkale bölgesinde belirlenen 9 farklı istasyondan toplanan 536 midye örneğinin ve her istasyondan alınan deniz suyunun mikrobiyolojik kalitesi belirlenmiştir. Midye örneklerinin toplam mezofilik aerobik bakteri yükünün en yüksek Merkez İskele istasyonunda (3.56 log kob/g) olduğu belirlenmiştir. En yüksek E. coli varlığı ise Gelibolu istasyonunda (1.99 log kob/g) saptanmıştır. Midyelerin mikrobiyel yüklerinin toplandıkları istasyonlar arasında istatistiksel anlamda farklı olmadığı (P>0.05) görülmüştür. Midyelerin toplam mezofilik aerobik bakteri sayısı ile toplandıkları deniz suyunun toplam mezofilik aerobik bakteri sayısı arasında pozitif yönde korelasyon tespit edilmiştir (P<0.05). Gelibolu ve Lapseki istasyonlarındaki mikrobiyel yükün diğer istasyonlara göre daha yüksek olduğu saptanmıştır. Genel olarak değerlendirildiğinde Gelibolu ve Lapseki bölgesi haricinde Çanakkale boğazının farklı noktalarından alınan midyelerin mikrobiyel kalitesinin yasal sınırlar içerisinde olduğu belirlenmiştir.
Yayıkaltı içeceğinin fizikokimyasal ve duyusal özellikleri ile uçucu bileşenlerinin belirlenmesi
(2021) Öğe, Çisem; Karagül Yüceer, Yonca
Bu çalışmada yayıkaltı suyunun farklı mikroorganizmalarla fermantasyonu ile üretilen içeceklerin karakteristik bazı özelliklerinin belirlenmesi amaçlanmıştır. Toz halindeki yayıkaltının %10’luk çözeltisi ile belirli oranlarda (% 0, 25, 50, 75, 100) çiğ süt karışımına ısıl işlem uygulandıktan sonra örneklere L. acidophilus (LA) kültürü ve L. acidophilus, Bifidobacteria ile S. thermophilus karışık kültürü (ABT) ilave edilerek 37°C’de, yaklaşık 4.8 pH’ya kadar inkübe edilmiştir. Ürünlerin fizikokimyasal ve duyusal özellikleri ve uçucu bileşenleri depolama süresince belirlenmiştir. İçeceklerde yayıkaltı suyu oranı azaldıkça yağ, kurumadde ve protein oranları artmıştır. Örneklerde uçucu bileşenler gaz kromatografisi kütle spektrometrisi kullanılarak belirlenmiştir. Tüm örneklerde belirlenen uçucu bileşikler aseton, 2,3-butandion, asetoin, toluen, 2-heptanon, limonen, ökaliptol, asetik asit ve butanoik asit olmuştur. Yayıkaltı içeceklerinde pişmiş, kremamsı, süthane/sütümsü, fermente, karton, yosun, sabunsu, depo, tatlı, tuzlu, buruk ve acı terimleri duyusal değerlendirmeler sonucunda belirlenmiştir.
Kitosan bazlı etil pirüvat filmlerin fizikokimyasal, antioksidan, antimikrobiyal ve anti-quorum sensing özelliklerinin belirlenmesi
(2021) Kaya, Burcu; Zorba, Nükhet Nilüfer; Caner, Cengiz
Bu çalışmada kitosan film formülasyonuna iki farklı (%1 ve %3) konsantrasyonda etil pirüvat ilave edilerek, çevre dostu bir ambalaj materyali geliştirilmesi amaçlanmıştır. Bu kapsamda hazırlanan film örneklerinin nem, suda çözünürlük, görünür yoğunluk, renk, biyobozunurluk, kimyasallara karşı direnç özellikleri belirlenerek, filmlerin yüzey morfolojisi SEM, fonksiyonel grupları ise FTIR ile karakterize edilmiştir. Ayrıca film örneklerinin antimikrobiyal ve anti-quorum sensing aktivitesi disk difüzyon yöntemi ile belirlenmiştir. Sonuç olarak formülasyona etil pirüvat eklenmesiyle kitosan filmin nem içeriği, görünür yoğunluğu, biyobozunurluğu ve antioksidan aktivitesi artmıştır. SEM görüntüleri incelendiğinde ise etil pirüvatın, kitosan filmlerde gözenekli yapı oluşumuna neden olduğu gözlemlenmiştir. Film örnekleri Escherichia coli O157:H7, Bacillus cereus, Staphyloccocus aureus, Alternaria arborescens, Aspergillus flavus, Penicillium digitatum, Penicillium citrinum ve Penicillum expansum suşlarına karşı antimikrobiyal etki göstermiştir. Buna ek olarak tüm film örneklerinin anti-quorum sensing aktivite gösterdiği tespit edilmiştir. Elde edilen verilere göre özellikle CS-EP1 filminin, doğa dostu alternatif gıda ambalajı olarak kullanılabileceği belirlenmiştir.
Milk hydrogels as nutrient media and survival rate enhancer under cryogenic conditions for different microorganisms
(Springer, 2016) Alpaslan, Duygu; Şahiner, Mehtap; Yüceer, Yonca; Akçalı, Alper ; Aktaş, Nahit; Şahiner, Nurettin
Milk-containing hydrogels from 2-hydroxyethylmethacrylate (HEMA) and acrylamide (AAm) as p(HEMA)/whole milk, p(HEMA)/semi-skimmed milk, p(HEMA)/skimmed milk, p(AAm)/whole milk, p(AAm)/semi-skimmed milk, p(AAm)/skimmed milk were synthesized by conventional redox polymerization technique using corresponding monomers and milk as solvents. The aim of this study was to investigate the use of milk-containing hydrogels as a nutritional medium, e.g., up 124 days for enhanced or longer cryostorage media for various microorganisms such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis, and fungi, Aspergillus niger, Aspergillus fumigates, and a yeast Candida albicans. It was shown that milk hydrogels can be used as nutritional media for the growth of these microorganisms, whereas the control hydrogels cannot be used for the same purpose. The survival rates of p(HEMA)/whole milk and p(AAm)/whole milk hydrogels for E. coli after 124 days were found to exceed those of the control p(HEMA) and p(AAm) hydrogels by 109- and 56-fold, respectively. Moreover, the survival rates for S. aureus were calculated to be 42 and 24 times longer than the controls, as the hydrogels containing whole milk were used as storage media in comparison with the bare hydrogels. Furthermore, the cryogenic survival rates of p(HEMA)/whole milk and p(AAM)/whole milk were compared with whole milk and nutrient broth used as a control, and calculated to be 67-, 171-, 35-, and 89-fold greater, respectively, than those of the control samples for E. coli.
The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content
(Academic Press, 2021) Korkmaz, Fatma; Tunçel, Necati Barış; Kocabıyık, Habib
The aim of this study was to investigate the potential of a designed infrared (IR) assisted ribbon mixer system for thermal modification of wheat flours that had different protein content and intended use (bread, cake, and biscuit wheat flours). Additionally, the effect of IR treatment, which was conducted using five different IR power levels for either short or medium wave IR emitters, on gluten content and quality, gluten aggregation and rheological properties of flours were determined. IR treatment resulted in minor crude protein loss (1–2%) in flours. Moreover, the effect of IR treatment on wet gluten and gluten index values was insignificant for bread and cake wheat flours, while it was significant for biscuit wheat flour. Torque maximum values were not significantly affected from IR treatment regardless of the flour type while the treatment caused a significant decrease in peak maximum time values up to 33%. Besides, the effect of IR treatment on maximum viscosity and breakdown viscosity values was insignificant for all flour types (p > 0.05). It was concluded that IR treatment may cause minor changes in gluten functionality and pasting properties of the flours depending on the type of flour and process conditions.
Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions
(Elsevier B.V., 2021) Çelebi Uzkuç, Nesrin Merve; Uzkuç, Hasan; Berber, Mehmet Mert; Tarhan Kuzu, Kübra; Togay, Sine Özmen; Kırca Toklucu, Ayşegül; Kurt, Saliha B.; Şahiner, Nurettin; Karagül Yüceer, Yonca
In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatography-olfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 °C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 °C.
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.
Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles
(Elsevier Ltd, 2021) Keskin Uslu, Eda; Yılmaz, Emin
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles, and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the effects of amphiphiles on oleogel properties. Minimum gelation concentration, gelation time, oil binding capacity, instrumental color, thermal properties, microscopy, X-ray diffraction patterns, and rheological properties were measured. Results indicated that the addition of the amphiphiles reduced minimum gelation concentration, increased crystals size, enhanced gelation time, changed color values, and reduced melting temperatures. Further, amphiphile addition yielded more stable but softer textures. All samples were thermo-reversible and stable during storage. New data for food-grade PGS oleogels were provided for the literature. PGS oleogels were found as good as GMS oleogels in most properties. Future studies with the prepared oleogels for various applications, including food products are envisioned.
Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy
(Elsevier Ltd, 2021) Ayvaz, Hüseyin; Korkmaz, Fatma; Polat, Havva; Ayvaz, Zayde; Tuncel, Necati Barış
Einkorn (Triticum monocum L.) is an old variety of wheat and is considered an ancient grain. Currently, limited amounts of einkorn are produced within a few regions of Europe and the US, and therefore it is sold at higher prices than common wheat. Either for unfair economic gain (adulteration) or to compensate its weaker gluten structure, einkorn flour tends to be adulterated with bread wheat flour, which is frequently encountered in commercial einkorn flour or einkorn baked products. In this study, einkorn and bread wheat flours were initially analyzed for their common quality properties following the traditional analytical methods. Then, two rapid methods, Computer-Based Image (CBI) Analysis and Near-Infrared Spectroscopy (NIRS), were evaluated to rapidly estimate the % level of bread wheat flour in both einkorn-wheat flour mixtures and the bread made of those mixtures. For this purpose, binary mixtures of einkorn flour and the adulterating bread wheat flour were prepared for calibration (46 samples) and external validation (18 samples) sets, with wheat flour content in the mixtures ranging between 5 and 95% (w/w). Then, for each binary mixture, a loaf of conventional bread was produced. Flour mixtures and loaves of bread samples produced were analyzed by both CBI and NIRS. Our results suggested that CBI could only yield high correlation levels between the wheat flour content and some color properties in bread samples (>0.96), while no sufficient correlations were observed in flour mixtures. Regarding the NIRS, highly accurate models were developed for both flour mixtures (correlation coefficients > 0.99, standard errors < 1.39% and RPD level of 19.3) and bread samples (correlation coefficients > 0.94, standard errors < 2.64% and RPD level of 10.1). Our results indicate that both NIRS and CBI may be implemented in the rapid and easy screening of wheat flour adulteration in einkorn bread, while only NIRS is suggested to be used for the same purpose in flour mixtures.
Machine Learning-Assisted Near- and Mid-Infrared spectroscopy for rapid discrimination of wild and farmed Mediterranean mussels (Mytilus galloprovincialis)
(Elsevier Inc., 2024) Ayvaz, Hüseyin; Temizkan, Rıza; Kaya, Burcu; Salman, Merve; Menevşeoğlu, Ahmed; Ayvaz, Zayde; Güneş, Nurhan; Doğan, Muhammed Ali; Mortaş, Mustafa
The objective of this study was to investigate the ability to discriminate between wild and farmed Mediterranean mussels (Mytilus galloprovincialis) using machine learning-assisted near-infrared (NIR) and mid-infrared (MIR) spectroscopy. Mussels are of significant global importance in aquaculture due to their nutritional characteristics, encompassing a rich source of protein, essential fatty acids, various vitamins, and abundant minerals. Additionally, their ease of farming adds to their value as a desirable aquaculture species. The mussels' capacity to reflect environmental quality attributes makes them valuable as biomonitoring agents. However, differences in nutritional composition may arise between wild mussels harvested from natural marine hard-bottoms and those farmed in open artificial systems in the sea. In this study aimed at distinguishing between the two types of mussels, the classification models were created, and the most accurate results were achieved using the FT-MIR spectral data extracted from the interior part of the mussels, while the performance of FT-MIR data obtained from the mussels' shells was slightly lower, with the accuracy of 92% and R2 of 0.87. Still, the accuracies of all the classification models were over 90%. The Ensemble model, trained using FT-MIR spectra from the interior part of the mussel, achieved an accuracy of 98.4%, surpassing the performance of other variable sets. In both NIR and MIR models, spectra from the mussels' interior provide better discrimination than spectra from the outer shell.
The shellac and shellac nanocomposite coatings on enhanced the storage stability of fresh eggs for sustainable packaging
(Elsevier B.V., 2024) Şahansoy, Hakan; Caner, Cengiz; Yüceer, Muhammed
Shellac bio-coatings can enhance to improve quality and storage stability of fresh egg qualities with improved shell strength therefore minimizing the reduction the egg losses. Shellac bio-chitosan at 3 concentrations (1 %, 4 % and 8 % w/w) and shellac-1 % montmorillonite nanocomposites were applied as biocoatings to improve storage stability. Shellac-8 % (SH-8 %) coated eggs exhibited the lowest weight loss (1.28 %), significantly. The weight loss of shellac 1 % + MMT and 4 % shellac (SH-4 %) coated eggs was similar each other and had lower weight loss than 1 % shellac (SH-1 %). The Haugh Unit (HU) of eggs with SH-8 % (63.75) had the significantly the highest HU. The SH-4 % (60.24) and SH-1 %/MMT-1 % (58.04) were similar, and the control was the lowest one. The albumin pH of SH-8 % (9.15) coated exhibited a significantly lower than SH-4 % (9.21) and SH-1 %/MMT-1 % (9.24), while the control (9.39) was the highest value at end of storage. For the shellac coated group, total soluble values of albumen reached 12.87 (initial) to 16.331 (SH-1 %), 15.96 (SH-4 %), 15.60 (SH-8 %) and 16.15 (SH-%1-MMT-1 %) at the end of storage. The RWC and foam stability of SH-8 %, SH-4 % and SH-1 % MMT-1 % were similar and higher than 1 % SH and uncoated egg samples. The rheology behaviors were maintained with increasing shellac concentration through the storage. SH-8 % biocoatings were very most effective in filling and sealing the porous in the eggshell and protecting the storage stability and enhancing the strength of the eggshell. Shellac bio-coatings acted as a tiny layer for an effective protective barrier to gas permeability for enhancing the storage stability of the fresh eggs. Higher shellac concentrations (4 and 8 %) and 1 %-MMT were enhanced the storage stability and can be vital solutions for improving shell strength, so it decreases breakage rates.
Machine learning-assisted near-infrared spectroscopy for rapid discrimination of apricot kernels in ground almond
(Elsevier Ltd, 2024) Menevşeoglu, A.; Entrenas, J. A.; Güneş, N.; Doğan, Muhammed Ali; Perez-Marin, D.
Almonds are one of the most widely consumed seeds in the world, both for their taste and for their high nutritional value. A rapid and non-destructive method to detect adulteration of ground almond with apricot kernels is a necessity in the food industry because of almond's high commodity value and being one of the most consumed tree nuts. Almonds are a target for economically motivated adulteration, and apricot kernel is the most seen adulterant in ground almond. NIR spectroscopy is simple, non-destructive, and cheaper alternatives to traditional methods including chromatography for the detection of almond adulteration. A total of 120 almond samples were purchased in Türkiye. NIR spectra were collected using a portable and benchtop spectrometer and analyzed by Soft Independent Modeling of Class Analogy (SIMCA) and Conditional Entropy (CE) with machine learning algorithms to generate a classification model to authenticate ground almonds. Partial Least Square Regression (PLSR) and CE with machine learning algorithms were used to predict the levels of apricot kernel in ground almonds. Ground almonds were adulterated with apricot kernels at different level (0–50%) with 2% intervals. Both SIMCA and CE algorithms combined with spectral data obtained from the spectrometers provided very distinct clusters for pure and adulterated samples (100% accuracy). Both units also showed superior performance in predicting apricot kernels using PLSR with rval>0.96 with a standard error prediction (SEP) 3.98%. Besides, CE with machine learning algorithms reveal similar performance using benchtop NIR spectrometer (SEP>4.49). Based on the SIMCA, PLSR, and CE-based models, NIR spectroscopy can be used as an alternative methods and showed great potential for real-time surveillance to detect apricot kernel adulteration in ground almond.
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, Cengiz
This 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.
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.
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance
(Springer, 2024) Tuncel, Neşe Yılmaz; Andaç, Ali Emre; Kaya, Havva Polat; Korkmaz, Fatma; Tuncel, Necati Barış
This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determine the processing conditions for pulse-based milk analog production at laboratory-scale and to investigate the effects of some pre-treatments such as dry milling (control), soaking and wet milling, blanching, blanching and dehulling, vacuum, and germination on lipoxygenase (LOX) activity of the raw material and some physicochemical and sensory properties of the final products. Dry milling provided the lowest LOX activity and the highest yield while soaking and wet milling resulted in a substantial increase in LOX activity, lower product yield, and a final product with lower whiteness value, regardless of the pulse type. Germination caused a significant decrease in LOX activity in all pulse types, while milk analogs produced from germinated pulses received the lowest acceptability scores from consumers.

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