EBRU DENİZ - Istanbul Aydin University (original) (raw)
Papers by EBRU DENİZ
Biomass and biofuel potential of food industry in Turkey
Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth... more Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth and developing technology has increased the need for renewable and sustainable energy resources. In recent years, interest in energy obtained from biomass (i.e. biofuel) has increased as an alternative to existing energy sources due to its contribution to sustainable development. Food industry wastes are valuable sources of biomass. In this study, the amount of food waste generated in fruit juice, vegetable oil and meat industry as well as biofuel (biogas, bioethanol, biodiesel) potentials that can be produced from these wastes were estimated for Turkey. The amount of wastes generated from fruit juice, vegetable oil and meat industry are 209.9 thousands tons, 111.3 thousands tons and 118 million tons respectively. From these wastes 6.9 thousands tons bioethanol, 33.5 thousands tons biodiesel and 25.3 billion m biogas can be generated.
Safe food is the indispensable necessity of modern society. All over the world, authorities impos... more Safe food is the indispensable necessity of modern society. All over the world, authorities impose restrictions and make new legal arrangements for making sure that food sold to customers is safe. Due to the extensive public concernments and legal restrictions, it is essential to continuously track the food manufacture and processing, and to get fast and reliable results in order to protect both the consumer and the manufacturer. For these reasons, rapid test methods are considered as a requirement. Among the rapid test methods, biosensors, developed by interdisciplinary studies that rely on advanced technologies, play an important role. Within the context of this review paper, biosensor applications for food safety and food quality are explored; the advantages and disadvantages of biosensors and their future are discussed.
Çiğ sığır eti karışımlarında farklı türlere ait etlerin Fourier dönüşümlü kızıl ötesi (FT-IR) spektroskopisi ile belirlenmesi
Detection of Adulterated Meat Mixtures by Fourier Transform Infrared (FTIR) Spectroscopy
Potential Use of Fourier Transform Infrared (FT-IR) Spectroscopy for Differentiation of Mechanically Deboned Chicken Meat Adulteration in Raw Beef Mixtures
Protein secondary structures by fourier transform infrared spectroscopy to identify fraudulent meat mixtures
This study is focused on the characterization of the proteolysis occurred during the processing o... more This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21 days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270 mL corresponding to molecular masses between 900 a...
Fourier Transform Infrared (FTIR) spectroscopy is a versatile technique for characterization of s... more Fourier Transform Infrared (FTIR) spectroscopy is a versatile technique for characterization of secondary structure of proteins. The aim of this study was to differentiate beef and pork mixtures based on sarcoplasmic and myofibrillar protein fractions by using this technique. FTIR spectra of sarcoplasmic and myofibrillar protein fractions from mixtures prepared by adding 0, 5, 10 and 100% pork into beef exhibited different patterns in the mid-infrared region (4000-850 cm-1). According to dendograms from hierarchical cluster analysis, only myofibrillar protein fractions could be used to distinguish beef and pork in the regions at the wave numbers of 1200-900 cm-1 and 3400-3300 cm-1 suggesting that myofibrillar protein-specific spectra determined in this study have potential to be used for species identification.
Gida Güvenli̇ği̇ Ve Kali̇te Kontrolünde Bi̇yosensörler
Guvenli gida modern toplum icin vazgecilemez bir gerekliliktir. Dunya genelinde otoriteler gidagu... more Guvenli gida modern toplum icin vazgecilemez bir gerekliliktir. Dunya genelinde otoriteler gidaguvenliginin saglanmasi icin kisitlamalar getirmekte ve yeni duzenlemeler yapmaktadirlar. Soz konusukisitlamalar ve duzenlemelere ek olarak, artan toplumsal kaygilar nedeniyle surecin surekli takip edilmesive uretici ve tuketicinin korunmasi amaciyla hizli ve dogru bir sekilde sonuc alinmasi gerekmektedir.Bu nedenlerden dolayi, yenilikci hizli analiz yontemlerine ihtiyac duyulmaktadir. Hizli analiz yontemleriicerisinde ileri teknolojilere dayali disiplinler arasi calismalarin sonucunda ortaya cikan biyosensorleronemli bir role sahiptir. Bu derleme kapsaminda, gida guvenligi ve kalite kontrolu amaciyla kullanilanbiyosensor uygulamalarina yer verilmekte, biyosensorlerin sahip olduklari avantajlar ve dezavantajlarortaya konularak soz konusu sistemlerin gelecegi incelenmektedir
GIDA / THE JOURNAL OF FOOD
Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate por... more Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork, horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm −1 (94.97% of variance is explained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiated beef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm −1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a grouping was obtained for 1290-1210 cm −1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchical cluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulterated mixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while 2980-2880 cm-1 , whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and 1210-1190 cm −1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures (except for 5% of substituted) with 100% sensitivity and specificity.
Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy
Journal of Food Processing and Preservation
Turkish Journal of Agriculture - Food Science and Technology
Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin an... more Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.
Free amino acids and bioactive peptides profile of Pastırma during its processing
Food Research International, 2016
This study is focused on the characterization of the proteolysis occurred during the processing o... more This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270mL corresponding to molecular masses between 900 and 1500Da, and also a DPPH radical-scavenging activity above 60% at 250 to 300mL corresponding to molecular masses between 700 and 2000Da. Thus, Pastırma represents a good source of natural ACE-inhibitory and antioxidant peptides which might be due to the proteolysis occurred by endogenous enzymes and the contribution of the çemen paste used in production.
Türkiye'de Gıda Endüstrisi Kaynaklı Biyokütle ve Biyoyakıt Potansiyeli
Gıda Dergisi, 2015
Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth... more Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth anddeveloping technology has increased the need for renewable and sustainable energy resources. Inrecent years, interest in energy obtained from biomass (i.e. biofuel) has increased as an alternative toexisting energy sources due to its contribution to sustainable development. Food industry wastes arevaluable sources of biomass. In this study, the amount of food waste generated in fruit juice, vegetableoil and meat industry as well as biofuel (biogas, bioethanol, biodiesel) potentials that can be producedfrom these wastes were estimated for Turkey. The amount of wastes generated from fruit juice, vegetableoil and meat industry are 209.9 thousands tons, 111.3 thousands tons and 118 million tons respectively.From these wastes 6.9 thousands tons bioethanol, 33.5 thousands tons biodiesel and 25.3 billion m3biogas can be generated
Biomass and biofuel potential of food industry in Turkey
Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth... more Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth and developing technology has increased the need for renewable and sustainable energy resources. In recent years, interest in energy obtained from biomass (i.e. biofuel) has increased as an alternative to existing energy sources due to its contribution to sustainable development. Food industry wastes are valuable sources of biomass. In this study, the amount of food waste generated in fruit juice, vegetable oil and meat industry as well as biofuel (biogas, bioethanol, biodiesel) potentials that can be produced from these wastes were estimated for Turkey. The amount of wastes generated from fruit juice, vegetable oil and meat industry are 209.9 thousands tons, 111.3 thousands tons and 118 million tons respectively. From these wastes 6.9 thousands tons bioethanol, 33.5 thousands tons biodiesel and 25.3 billion m biogas can be generated.
Safe food is the indispensable necessity of modern society. All over the world, authorities impos... more Safe food is the indispensable necessity of modern society. All over the world, authorities impose restrictions and make new legal arrangements for making sure that food sold to customers is safe. Due to the extensive public concernments and legal restrictions, it is essential to continuously track the food manufacture and processing, and to get fast and reliable results in order to protect both the consumer and the manufacturer. For these reasons, rapid test methods are considered as a requirement. Among the rapid test methods, biosensors, developed by interdisciplinary studies that rely on advanced technologies, play an important role. Within the context of this review paper, biosensor applications for food safety and food quality are explored; the advantages and disadvantages of biosensors and their future are discussed.
Çiğ sığır eti karışımlarında farklı türlere ait etlerin Fourier dönüşümlü kızıl ötesi (FT-IR) spektroskopisi ile belirlenmesi
Detection of Adulterated Meat Mixtures by Fourier Transform Infrared (FTIR) Spectroscopy
Potential Use of Fourier Transform Infrared (FT-IR) Spectroscopy for Differentiation of Mechanically Deboned Chicken Meat Adulteration in Raw Beef Mixtures
Protein secondary structures by fourier transform infrared spectroscopy to identify fraudulent meat mixtures
This study is focused on the characterization of the proteolysis occurred during the processing o... more This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21 days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270 mL corresponding to molecular masses between 900 a...
Fourier Transform Infrared (FTIR) spectroscopy is a versatile technique for characterization of s... more Fourier Transform Infrared (FTIR) spectroscopy is a versatile technique for characterization of secondary structure of proteins. The aim of this study was to differentiate beef and pork mixtures based on sarcoplasmic and myofibrillar protein fractions by using this technique. FTIR spectra of sarcoplasmic and myofibrillar protein fractions from mixtures prepared by adding 0, 5, 10 and 100% pork into beef exhibited different patterns in the mid-infrared region (4000-850 cm-1). According to dendograms from hierarchical cluster analysis, only myofibrillar protein fractions could be used to distinguish beef and pork in the regions at the wave numbers of 1200-900 cm-1 and 3400-3300 cm-1 suggesting that myofibrillar protein-specific spectra determined in this study have potential to be used for species identification.
Gida Güvenli̇ği̇ Ve Kali̇te Kontrolünde Bi̇yosensörler
Guvenli gida modern toplum icin vazgecilemez bir gerekliliktir. Dunya genelinde otoriteler gidagu... more Guvenli gida modern toplum icin vazgecilemez bir gerekliliktir. Dunya genelinde otoriteler gidaguvenliginin saglanmasi icin kisitlamalar getirmekte ve yeni duzenlemeler yapmaktadirlar. Soz konusukisitlamalar ve duzenlemelere ek olarak, artan toplumsal kaygilar nedeniyle surecin surekli takip edilmesive uretici ve tuketicinin korunmasi amaciyla hizli ve dogru bir sekilde sonuc alinmasi gerekmektedir.Bu nedenlerden dolayi, yenilikci hizli analiz yontemlerine ihtiyac duyulmaktadir. Hizli analiz yontemleriicerisinde ileri teknolojilere dayali disiplinler arasi calismalarin sonucunda ortaya cikan biyosensorleronemli bir role sahiptir. Bu derleme kapsaminda, gida guvenligi ve kalite kontrolu amaciyla kullanilanbiyosensor uygulamalarina yer verilmekte, biyosensorlerin sahip olduklari avantajlar ve dezavantajlarortaya konularak soz konusu sistemlerin gelecegi incelenmektedir
GIDA / THE JOURNAL OF FOOD
Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate por... more Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork, horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm −1 (94.97% of variance is explained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiated beef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm −1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a grouping was obtained for 1290-1210 cm −1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchical cluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulterated mixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while 2980-2880 cm-1 , whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and 1210-1190 cm −1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures (except for 5% of substituted) with 100% sensitivity and specificity.
Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy
Journal of Food Processing and Preservation
Turkish Journal of Agriculture - Food Science and Technology
Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin an... more Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.
Free amino acids and bioactive peptides profile of Pastırma during its processing
Food Research International, 2016
This study is focused on the characterization of the proteolysis occurred during the processing o... more This study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270mL corresponding to molecular masses between 900 and 1500Da, and also a DPPH radical-scavenging activity above 60% at 250 to 300mL corresponding to molecular masses between 700 and 2000Da. Thus, Pastırma represents a good source of natural ACE-inhibitory and antioxidant peptides which might be due to the proteolysis occurred by endogenous enzymes and the contribution of the çemen paste used in production.
Türkiye'de Gıda Endüstrisi Kaynaklı Biyokütle ve Biyoyakıt Potansiyeli
Gıda Dergisi, 2015
Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth... more Progressive decrease in fossil fuel resources as a natural consequence of rapid population growth anddeveloping technology has increased the need for renewable and sustainable energy resources. Inrecent years, interest in energy obtained from biomass (i.e. biofuel) has increased as an alternative toexisting energy sources due to its contribution to sustainable development. Food industry wastes arevaluable sources of biomass. In this study, the amount of food waste generated in fruit juice, vegetableoil and meat industry as well as biofuel (biogas, bioethanol, biodiesel) potentials that can be producedfrom these wastes were estimated for Turkey. The amount of wastes generated from fruit juice, vegetableoil and meat industry are 209.9 thousands tons, 111.3 thousands tons and 118 million tons respectively.From these wastes 6.9 thousands tons bioethanol, 33.5 thousands tons biodiesel and 25.3 billion m3biogas can be generated