Cengiz Caner - Academia.edu (original) (raw)

Papers by Cengiz Caner

Acta Alimentaria, 2022

In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v)... more In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 °C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to –0.30 ± 0.05 (lipase) and –0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.

Acta Alimentaria, 2022

In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v)... more In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 °C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to –0.30 ± 0.05 (lipase) and –0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.

Journal of Culinary Science & Technology, 2022

Journal of Food Science and Technology, 2021

In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and li... more In 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.

Abstract: The effect of high-pressure processing (HPP) on themigration behaviour of a typical ant... more Abstract: The effect of high-pressure processing (HPP) on themigration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0mgg−1. The migration experiments were carried out on high-pressure treated and non-treated polypropylene pouches containing either 95 or 10 % ethanol aqueous food simulating liquids (FSL) for 20days at 40 and 60 ◦C. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure-treated vs non-treated samples. No significant concentration differences were found in non-treated (control) samples and those treated for 5 and 10min. However, there was a storage time effect on the migration level. There was also a significant migration effect on ...

Akademik Gıda, 2021

Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin k... more Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin küçük parçacıklara (<5 mm çap) ayrılmasıyla insan ve hayvan sağlığı ile ekosistem üzerinde yol açtığı sonuçların araştırılması gerekmektedir. Çevreye verdiği zararın yanı sıra hem insan hem de hayvan sağlığı açısından potansiyel bir risk unsuru olan mikroplastiklerin gıda maddelerinde ne kadar bulunduğu konusunda detaylı veriler bulunmamaktadır. Gerek üretim aşamalarında kullanılan katkı maddeleri gerekse de bozunma ürünlerinin toksisitesi sebebiyle mikroplastikler sağlık açısından önemli bir risk oluşturmaktadırlar. Bu çalışmada, tüm tüketicileri yakından ilgilendiren gıda maddelerindeki mikroplastik miktarını belirlemek için son yıllarda yapılan MP'ler ile ilgili araştırmalar derlenmiştir. Gıda ekosistemi açısından özellikle deniz ürünlerinde (özellikle midye ve karides) ve deniz tuzunda MP birikimi tespit edilmiştir. Bu durum yaygın olarak bildirilmiş bir çevresel konu olmakla birlikte gıda endüstrisindeki etkisi üzerine yapılan çalışmalar henüz yeterli sayıda değildir.

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are us... more Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

Yumurta ve yumurta urunleri, toplumun saglikli beslenmesinde onemli rol oynayan, yuksek kaliteli ... more Yumurta ve yumurta urunleri, toplumun saglikli beslenmesinde onemli rol oynayan, yuksek kaliteli protein, esansiyel yag asidi ve temel besin ogeleri acisindan en zengin kaynaklardan biridir. Gunumuzde yumurta pastorize edilmis olarak sivi, dondurulmus ve kurutulmus halde, mayonez, sos, kek, sporcu urunleri, makarna, dondurma, bebek biskuvisi, corba, sporcu icecekleri, nuga, helva, manti, eriste, makaron, wafl ve cikolata gibi bircok urunlerde kullanim alani bulmus ve kullanildigi urunler giderek artmaktadir. Bu calisma islenmis yumurta urunlerini, uretiminin her asamasinda saglik ve helal kriterleri acisindan analiz ederek toplumda helal farkindaligini artirmayi amaclamaktadir. Yumurta urunleri, yumurta isleme tesislerinde uretilen ve depolama ile baslayarak, yikama, sanitasyon, kirma, ayirma-santrifujleme, standardizasyon, karistirma, pastorize etme, sogutma, ultrafiltrasyon veya ters osmoz ile konsantre hale getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, puskurtere...

The effectiveness of 2 biaxially oriented polypropylene (BOPP) and 4 biaxially oriented polypropy... more The effectiveness of 2 biaxially oriented polypropylene (BOPP) and 4 biaxially oriented polypropylene microperforated films (MP) of different transmission rates (7 and 9 holes) with and without oxygen scavengers, on storage stability of fresh strawberries were studied. Gas concentration in trays, pH, total soluble solids, surface color (L* and a*), electrical conductivity, sensory acceptance, texture profile and FT-NIR analyses were measured during storage at 4 ◦C. The microperforations and oxygen scavenger significantly affected the maintenance of an optimum gas composition within the package for increasing strawberry storage life and quality. The BOPP group had the greatest total soluble solids reduction from uality exture profile T-NIR analyses 9.72% to 7.25% and also highest pH changes (3.55–3.81) while MP groups showed the lowest pH change (3.55–3.72) at the end of storage. The MP fruit were firmer than the BOPP fruit, and L* and a* values were also better maintained. At the en...

Bu calismada, tavuk yumurtasinin yuzeyine farkli konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve sureler... more Bu calismada, tavuk yumurtasinin yuzeyine farkli konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve surelerde(2 dk ve 5 dk) ozon uygulanarak yumurtanin mikrobiyel kalitesi uzerindeki etkileri arastirilmistir.Yumurta yuzeyinde Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve kuf sayimlari24 °C’de 5 hafta depolama suresince haftalik periyotlarda gerceklestirilmistir. Ozon yumurtanin mikrobiyelflorasini hizli bir bicimde azaltmasina ragmen, depolama ile mikrobiyel gelisim devam etmis ancakgelisme hizi kontrol grubunun altinda seyretmistir. Yumurtalarda Enterobacteriaceae, Staphylococcusaureus, toplam koloni, maya ve kuf populasyonu uzerine onemli duzeyde azalma sagladigi; artan ozonkonsantrasyon ve uygulama sureleri ile inaktivasyon duzeyinin onemli duzeyde arttigi belirlenmistir.Oda sartlarinda depolama boyunca ozon uygulanan yumurtalarda kontrol grubuna gore mikrobiyelyuk yaklasik 2 log daha dusuk cikmis ve uygulamanin mikroorganizmalar uzerindeki inhibisyon etkisionemli bulun...

Functional foods can provide a positive impact on the prevention of diseases and/or improve human... more Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features. Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components. In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.

Food and Bioproducts Processing, 2016

In this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) ... more In this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) and grape seed extract (GE) were used to maintain quality and extend shelf life of fresh strawberry. The samples were analyzed in terms of gas composition inside packaging, pH, total soluble solid content, water activity, color, texture, FT-NIR and microbial counts for up to 40 days at 4 0 C. The experiments showed that all coating materials preserved the quality of fresh strawberry compared to untreated ones. Among the treatments, incorporation of the natamycin in the chitosan coating (CH+NT) reduced the O 2 consumption of the fruit and showed better effects on delaying changes of pH, total soluble solid content, water activity and microbial counts. The incorporation of different antimicrobial agents into chitosan matrix did not reveal any significant effect on lightness (L*) and redness (a*) of strawberry. Among the treatments, CH+PE and CH+NT showed significantly higher antimicrobial effect against the mesophilic bacteria and yeast and mold. As a general result, antimicrobial active packaging based on the combination of chitosan coating with antimicrobial agents increased the shelf life of fresh strawberry compared to uncoated fruit.

Application of novel processing methods in egg processing is considered highly promising techniqu... more Application of novel processing methods in egg processing is considered highly promising techniques since emerging techniques could improve microbial safety and quality of egg products, while reducing of waste product, extending shelf life of egg products, and improving egg processing practices to reduce microbial contamination. Latest trends in the market are toward to natural and functional foods that are close to fresh as possible and yet have compatible shelf life. Non-thermal emerging food processing techniques has potential applications for disinfection of shell egg surface, de-contamination of egg product, and inactivation of foodborne microorganisms without compromising the nutritional, functional and sensory characteristics of egg product. Various novel food preservation technologies have recently come under investigation for egg cold-pasteurization such as ohmic heating, pulsed electric field, UV irradiation, oscillating magnetic field, high power ultrasound, radio frequen...

Packaging Technology and Science, 2004

The sorption behaviour and flavour-scalping potential of selected packaging films in contact with... more The sorption behaviour and flavour-scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high-pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene-vinyl acetate/linear low-density polyethylene: metallized PET/EVA/LLDPE) material. D-limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of Dlimonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D-limonene from the films was performed using a purge/trap method. D-limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D-limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D-limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films.

Journal of the Science of Food and Agriculture, 2004

The effect of high-pressure processing (HPP) on the migration behaviour of a typical antioxidant,... more The effect of high-pressure processing (HPP) on the migration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0 mg g−1. The migration experiments were carried out on high-pressure treated and non-treated polypropylene pouches containing either 95 or 10% ethanol aqueous food simulating liquids (FSL) for 20 days at 40 and 60 °C. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure-treated vs non-treated samples. No significant concentration differences were found in non-treated (control) samples and those treated for 5 and 10 min. However, there was a storage time effect on the migration level. There was also a significant migration effect on the migration of Irganox between the two different food simulants, and an increase in the HPP temperature increased the rate of migration. Copyright © 2004 Society of Chemical Industry

Journal of Food Processing and Preservation, 2021

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, Jan 11, 2015

The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead ... more The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead of spices because of their high antimicrobial effect and to evaluate the antimicrobial effect of Origanum onites and Ocimum basilicum EOs against Salmonella Typhimurium in minced beef (20% fat) stored at 4 ℃ for seven days. This is the first study about use of O. basilicum EO in minced beef against bacterial pathogens. Both EOs inhibit microorganisms in in vitro antibacterial tests. Minimum inhibitory concentration (MIC) values of EOs were determined. The lowest MIC values were obtained with O. onites EO 0.6 µl/ml against S. Typhimurium strains. The MIC values of O. basilicum EO 0.25 µl/ml against microorganisms. Both EOs showed a significant decrease in microorganisms inoculated in minced beef at end of storage. The concentration of the both EOs at 20 µg/mg and 10 µg/mg showed stronger antimicrobial activity against bacterial cocktail of S. Typhimurium in beef; however, the higher conce...

Journal of Food Processing and Preservation

International Journal of Food Science & Technology

The objective of this research is to investigate and compare the effect of different treatments i... more The objective of this research is to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450W/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·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·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.

Acta Alimentaria, 2022

In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v)... more In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 °C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to –0.30 ± 0.05 (lipase) and –0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.

Acta Alimentaria, 2022

In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v)... more In this research, the impacts of various enzymes (phospholipase-A2 (0.3% v/v), lipase (0.03% w/v), and protease (0.5% w/v)) on the physico-chemical and functional characteristics of the treated egg white protein (EWP) were determined. The pH, turbidity, colour (L*, a*, b*, and ∆E*), gas concentrations in the package, relative foaming capacity (RFC), and foaming stability were analysed during storage at 4 °C. The protease (1,000 ± 60.82) and lipase (790 ± 41.63) increased RFC values significantly (control: 616 ± 36.05) on the initial day. The enzymes significantly decreased (P < 0.05) the turbidity values from 0.46 ± 0.10 (control) to –0.30 ± 0.05 (lipase) and –0.35 ± 0.03 (protease), whereas it was increased by phospholipase-A2 (0.53 ± 0.06). This research points out the efficacy of the enzymes in improving functionality of EWP. In conclusion, treatment with protease enzyme provided the best RFC values at day 27. However, utilisation of protease led to decrease in L* and b* values.

Journal of Culinary Science & Technology, 2022

Journal of Food Science and Technology, 2021

In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and li... more In 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.

Abstract: The effect of high-pressure processing (HPP) on themigration behaviour of a typical ant... more Abstract: The effect of high-pressure processing (HPP) on themigration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0mgg−1. The migration experiments were carried out on high-pressure treated and non-treated polypropylene pouches containing either 95 or 10 % ethanol aqueous food simulating liquids (FSL) for 20days at 40 and 60 ◦C. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure-treated vs non-treated samples. No significant concentration differences were found in non-treated (control) samples and those treated for 5 and 10min. However, there was a storage time effect on the migration level. There was also a significant migration effect on ...

Akademik Gıda, 2021

Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin k... more Mikroplastik (MP) birikimi çevre ve insan sağlığı bakımından önemini korumaktadır. Plastiklerin küçük parçacıklara (<5 mm çap) ayrılmasıyla insan ve hayvan sağlığı ile ekosistem üzerinde yol açtığı sonuçların araştırılması gerekmektedir. Çevreye verdiği zararın yanı sıra hem insan hem de hayvan sağlığı açısından potansiyel bir risk unsuru olan mikroplastiklerin gıda maddelerinde ne kadar bulunduğu konusunda detaylı veriler bulunmamaktadır. Gerek üretim aşamalarında kullanılan katkı maddeleri gerekse de bozunma ürünlerinin toksisitesi sebebiyle mikroplastikler sağlık açısından önemli bir risk oluşturmaktadırlar. Bu çalışmada, tüm tüketicileri yakından ilgilendiren gıda maddelerindeki mikroplastik miktarını belirlemek için son yıllarda yapılan MP'ler ile ilgili araştırmalar derlenmiştir. Gıda ekosistemi açısından özellikle deniz ürünlerinde (özellikle midye ve karides) ve deniz tuzunda MP birikimi tespit edilmiştir. Bu durum yaygın olarak bildirilmiş bir çevresel konu olmakla birlikte gıda endüstrisindeki etkisi üzerine yapılan çalışmalar henüz yeterli sayıda değildir.

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are us... more Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

Yumurta ve yumurta urunleri, toplumun saglikli beslenmesinde onemli rol oynayan, yuksek kaliteli ... more Yumurta ve yumurta urunleri, toplumun saglikli beslenmesinde onemli rol oynayan, yuksek kaliteli protein, esansiyel yag asidi ve temel besin ogeleri acisindan en zengin kaynaklardan biridir. Gunumuzde yumurta pastorize edilmis olarak sivi, dondurulmus ve kurutulmus halde, mayonez, sos, kek, sporcu urunleri, makarna, dondurma, bebek biskuvisi, corba, sporcu icecekleri, nuga, helva, manti, eriste, makaron, wafl ve cikolata gibi bircok urunlerde kullanim alani bulmus ve kullanildigi urunler giderek artmaktadir. Bu calisma islenmis yumurta urunlerini, uretiminin her asamasinda saglik ve helal kriterleri acisindan analiz ederek toplumda helal farkindaligini artirmayi amaclamaktadir. Yumurta urunleri, yumurta isleme tesislerinde uretilen ve depolama ile baslayarak, yikama, sanitasyon, kirma, ayirma-santrifujleme, standardizasyon, karistirma, pastorize etme, sogutma, ultrafiltrasyon veya ters osmoz ile konsantre hale getirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, puskurtere...

The effectiveness of 2 biaxially oriented polypropylene (BOPP) and 4 biaxially oriented polypropy... more The effectiveness of 2 biaxially oriented polypropylene (BOPP) and 4 biaxially oriented polypropylene microperforated films (MP) of different transmission rates (7 and 9 holes) with and without oxygen scavengers, on storage stability of fresh strawberries were studied. Gas concentration in trays, pH, total soluble solids, surface color (L* and a*), electrical conductivity, sensory acceptance, texture profile and FT-NIR analyses were measured during storage at 4 ◦C. The microperforations and oxygen scavenger significantly affected the maintenance of an optimum gas composition within the package for increasing strawberry storage life and quality. The BOPP group had the greatest total soluble solids reduction from uality exture profile T-NIR analyses 9.72% to 7.25% and also highest pH changes (3.55–3.81) while MP groups showed the lowest pH change (3.55–3.72) at the end of storage. The MP fruit were firmer than the BOPP fruit, and L* and a* values were also better maintained. At the en...

Bu calismada, tavuk yumurtasinin yuzeyine farkli konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve sureler... more Bu calismada, tavuk yumurtasinin yuzeyine farkli konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve surelerde(2 dk ve 5 dk) ozon uygulanarak yumurtanin mikrobiyel kalitesi uzerindeki etkileri arastirilmistir.Yumurta yuzeyinde Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve kuf sayimlari24 °C’de 5 hafta depolama suresince haftalik periyotlarda gerceklestirilmistir. Ozon yumurtanin mikrobiyelflorasini hizli bir bicimde azaltmasina ragmen, depolama ile mikrobiyel gelisim devam etmis ancakgelisme hizi kontrol grubunun altinda seyretmistir. Yumurtalarda Enterobacteriaceae, Staphylococcusaureus, toplam koloni, maya ve kuf populasyonu uzerine onemli duzeyde azalma sagladigi; artan ozonkonsantrasyon ve uygulama sureleri ile inaktivasyon duzeyinin onemli duzeyde arttigi belirlenmistir.Oda sartlarinda depolama boyunca ozon uygulanan yumurtalarda kontrol grubuna gore mikrobiyelyuk yaklasik 2 log daha dusuk cikmis ve uygulamanin mikroorganizmalar uzerindeki inhibisyon etkisionemli bulun...

Functional foods can provide a positive impact on the prevention of diseases and/or improve human... more Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features. Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components. In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.

Food and Bioproducts Processing, 2016

In this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) ... more In this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) and grape seed extract (GE) were used to maintain quality and extend shelf life of fresh strawberry. The samples were analyzed in terms of gas composition inside packaging, pH, total soluble solid content, water activity, color, texture, FT-NIR and microbial counts for up to 40 days at 4 0 C. The experiments showed that all coating materials preserved the quality of fresh strawberry compared to untreated ones. Among the treatments, incorporation of the natamycin in the chitosan coating (CH+NT) reduced the O 2 consumption of the fruit and showed better effects on delaying changes of pH, total soluble solid content, water activity and microbial counts. The incorporation of different antimicrobial agents into chitosan matrix did not reveal any significant effect on lightness (L*) and redness (a*) of strawberry. Among the treatments, CH+PE and CH+NT showed significantly higher antimicrobial effect against the mesophilic bacteria and yeast and mold. As a general result, antimicrobial active packaging based on the combination of chitosan coating with antimicrobial agents increased the shelf life of fresh strawberry compared to uncoated fruit.

Application of novel processing methods in egg processing is considered highly promising techniqu... more Application of novel processing methods in egg processing is considered highly promising techniques since emerging techniques could improve microbial safety and quality of egg products, while reducing of waste product, extending shelf life of egg products, and improving egg processing practices to reduce microbial contamination. Latest trends in the market are toward to natural and functional foods that are close to fresh as possible and yet have compatible shelf life. Non-thermal emerging food processing techniques has potential applications for disinfection of shell egg surface, de-contamination of egg product, and inactivation of foodborne microorganisms without compromising the nutritional, functional and sensory characteristics of egg product. Various novel food preservation technologies have recently come under investigation for egg cold-pasteurization such as ohmic heating, pulsed electric field, UV irradiation, oscillating magnetic field, high power ultrasound, radio frequen...

Packaging Technology and Science, 2004

The sorption behaviour and flavour-scalping potential of selected packaging films in contact with... more The sorption behaviour and flavour-scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high-pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene-vinyl acetate/linear low-density polyethylene: metallized PET/EVA/LLDPE) material. D-limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of Dlimonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D-limonene from the films was performed using a purge/trap method. D-limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D-limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D-limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films.

Journal of the Science of Food and Agriculture, 2004

The effect of high-pressure processing (HPP) on the migration behaviour of a typical antioxidant,... more The effect of high-pressure processing (HPP) on the migration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0 mg g−1. The migration experiments were carried out on high-pressure treated and non-treated polypropylene pouches containing either 95 or 10% ethanol aqueous food simulating liquids (FSL) for 20 days at 40 and 60 °C. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure-treated vs non-treated samples. No significant concentration differences were found in non-treated (control) samples and those treated for 5 and 10 min. However, there was a storage time effect on the migration level. There was also a significant migration effect on the migration of Irganox between the two different food simulants, and an increase in the HPP temperature increased the rate of migration. Copyright © 2004 Society of Chemical Industry

Journal of Food Processing and Preservation, 2021

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, Jan 11, 2015

The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead ... more The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead of spices because of their high antimicrobial effect and to evaluate the antimicrobial effect of Origanum onites and Ocimum basilicum EOs against Salmonella Typhimurium in minced beef (20% fat) stored at 4 ℃ for seven days. This is the first study about use of O. basilicum EO in minced beef against bacterial pathogens. Both EOs inhibit microorganisms in in vitro antibacterial tests. Minimum inhibitory concentration (MIC) values of EOs were determined. The lowest MIC values were obtained with O. onites EO 0.6 µl/ml against S. Typhimurium strains. The MIC values of O. basilicum EO 0.25 µl/ml against microorganisms. Both EOs showed a significant decrease in microorganisms inoculated in minced beef at end of storage. The concentration of the both EOs at 20 µg/mg and 10 µg/mg showed stronger antimicrobial activity against bacterial cocktail of S. Typhimurium in beef; however, the higher conce...

Journal of Food Processing and Preservation

International Journal of Food Science & Technology

The objective of this research is to investigate and compare the effect of different treatments i... more The objective of this research is to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450W/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·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·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.