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    A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin
    (Wiley, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Ullah, Sana; Anwer, Md Khalid; Koca, Esra; Aydemir, Levent Yurdaer
    Boswellia sacra and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of Boswellia sacra oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026-0.08 mm), water vapor permeability (0.210-0.619 (g.mm)/(m(2).h.kPa), and the intensity of the yellow color (3.01-7.20) while reducing the values of both tensile strength (6.67-1.03 MPa) and elongation at break (83.50%-48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film-forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.
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    Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity
    (Wiley, 2023) Demir, Hande; Aydemir, Levent Yurdaer; Ozel, Muhammed Sefik; Koca, Esra; Simsek Aslanoglu, Meric
    The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 & PLUSMN; 0.00, 0.39 & PLUSMN; 0.01, and 0.45 & PLUSMN; 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and & alpha;-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. Practical ApplicationPlant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.
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    Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey
    (Wiley, 2023) Keyf, Pelin; Ugurlu, Ozlem; Erkin, Ozgur Cem; Aydemir, Levent Yurdaer; Erbay, Zafer
    This study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, including their potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and anticancer activities. The cheese samples were analyzed both before and after in vitro digestion. The study found that all cheese samples exhibited significant angiotensin-converting enzyme inhibition activity both before (45.5%-70.1% for 0.03 g cheese/mL) and after in vitro digestion (25.5%-63.5% for 0.0167 g cheese/mL), whereas alpha-amylase inhibition activity was present in all samples (in the range of 5.1%-50.0% for 3.0 x 10(-5) g cheese/mL) but disappeared after digestion, and alpha-glucosidase inhibition activity was only detected after in vitro digestion (from 20.5% to 60.4% for 5.6 x 10(-5) g cheese/mL), indicating potential antidiabetic properties. However, antimicrobial and anticancer activities were not observed in any of the samples. The results also suggest that the bioactivity potential of white cheese may vary depending on the region of production, as cheeses from the Marmara region exhibited high alpha-glucosidase inhibition activity after digestion. In conclusion, while white cheese is a valuable addition to the diet due to its high nutritional value and potential health benefits. This study revealed the bioactive potential of ripened white cheese and in vivo investigations of the cheese components would better show their possible benefits.
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    BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
    (2022) Emlek, Betül Oskaybaş; Özbey, Ayşe; Aydemir, Levent Yurdaer; Kahraman, Kevser
    This study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different reaction temperatures. Response Surface Methodology was used to investigate the effect of reaction temperature (60-90°C) and fatty acid concentrations (0.1-0.8 mmoL/g) on digestibility properties. Resistant starch (RS) contents of samples increased with an increase in reaction temperature. The reaction temperature affected the rapidly digestible starch (RDS) and slowly digestible starch (SDS) content of samples. The highest RS content (32.57%) was obtained using 0.45 mmoL/g myristic acid at 90°C. The F, p (<0.05), and R2 values indicated that the selected models were significant for the digestibility properties of samples. The complex formation of buckwheat starch with myristic acid seems promising to increase the RS content. Buckwheat appears to have the potential as an RS source, although the studies are quite new yet.
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    Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations
    (Mdpi, 2023) Salum, Pelin; Ulubas, Cagla; Güven, Onur; Aydemir, Levent Yurdaer; Erbay, Zafer
    Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill (TM) 1, Crill (TM) 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill (TM)-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7-274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 mu m, whereas Crill (TM)-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 mu m. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.
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    Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps
    (Springer, 2022) Aydemir, Levent Yurdaer; Diblan, Sevgin; Aktas, Havva; Cakitli, Gamze
    Due to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 - aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 +/- 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 +/- 6.0 and 83.5 +/- 1.0% alpha-glucosidase inhibition, 46.2 +/- 2.5 and 46.3 +/- 0.8% alpha-amylase inhibition) by BF and BHE; phenolic content (113 +/- 4 mg GA/g and 96 +/- 1 mg quercetin/g) and FRSA (1807 +/- 150 mu mol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high alpha-amylase and alpha-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds.
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    Design and process optimisation of double emulsions loaded with casein hydrolysate
    (Elsevier Sci Ltd, 2024) Salum, Pelin; Ulubas, Cagla; Guven, Onur; Cam, Mustafa; Aydemir, Levent Yurdaer; Erbay, Zafer
    Water-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
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    DETERMINATION OF THE BEST FUNCTIONAL CHICKPEA CULTIVARS BY TOPSIS TECHNIQUE
    (2019) Aydemir, Levent Yurdaer; Akçakaya, Fatma Gizem
    Technique for order preference by similarity to ideal solution (TOPSIS) analysis was firstly applied to rank the most suitable registered chickpea cultivars among (12×3=36 samples) alternativesbased on their functional properties. Chickpeas were grown in controlled trial fields of state research institutes in Adana (in 2014-2015) and Erzurum (2015) regions which had mild-hot andcold climate conditions, respectively. Total phenolic (TPC) and water-soluble protein (WSPC)contents, free radical scavenging (FRSA) and iron chelating (ICA) activities, and water binding(WBC) and oil binding (OBC) capacities of extracts were determined. Equal weights were assigned for the parameters in TOPSIS application and the distances of each alternative from idealpositive and negative solution points and closeness coefficients were determined. Considerablevariations were observed for TPC, FRSA and ICA. The average values of determined parametersin each group (location, year, location and year) were close to each other. Significant low positivecorrelations were not determined between TPC, FRSA and ICA while any significant correlationswere determined between the WSPC, OBC, and WBC (P?0.05). Aydın cultivar had the highestscore for its antioxidant and technical functions (closeness coefficient was 7.02E-01) and followedby Çakır (5.59E-01) and Azkan (4.91E-01). This study showed the suitability of TOPSIS analysisin agriculture and food science area when the sample number was high and many different properties of samples were considered.
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    Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications
    (Amer Chemical Soc, 2024) Bhatia, Saurabh; Abbas Shah, Yasir; Al-Harrasi, Ahmed; Jawad, Muhammad; Koca, Esra; Aydemir, Levent Yurdaer
    The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 +/- 4.71 to 98.21 +/- 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
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    Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging
    (Cell Press, 2024) Bhatia, Saurabh; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Esatbeyoglu, Tuba; Koca, Esra; Aydemir, Levent Yurdaer; Al-Harrasi, Ahmed
    Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappacarrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 f 0.006 to 0.060 f 0.008 mm), elongation at break (12.73 f 0.74 to 25.05 f 1.33 %), and water vapor permeability (0.447 f 0.014 to 0.643 f 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 f 3.69 to 29.80 f 2.10 MPa) and moisture content (25.83 f 0.046 to 21.82 f 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.
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    FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
    (2018) Dıblan, Sevgin; Kelebek, Pınar Kadiroğlu; Aydemir, Levent Yurdaer
    In this study, FT-IR spectroscopy was applied for rapid characterization and discrimination of commonlyconsumed legumes extracted by different solvents in combination with principal component analysis (PCA)for the first time. Dried soy bean, white bean, chickpea, red lentil, and pinto bean were extracted by water(W), ethanol (E), acetone/water (AW) and acetone/water/acetic acid (AA). The effect of each solvent ondifferent legume extracts was demonstrated by identifying the functional groups using FT-IR spectroscopyat mid-infrared (mid-IR) range (4000-650 cm-1) and associated with the amount of total phenolics and otheroxidation substrates in the extracts determined by Folin-Ciocalteu method. PCA models with 2 principalcomponents were constructed to discriminate the different legume extracts based on FT-IR spectra and totalphenolic content (TPC). FT-IR spectra of each legume were quite different for different solvents but almostthe same for the same solvent. Each legume extracts had significantly different TPC from each other extractedwith the same or different solvents. The highest TPC was obtained by soybeans and pinto beans extractedwith W or E and AW or AA, respectively. PCA analysis of FT-IR spectra and TPC provided clear discriminationbetween the legume samples extracted with different solvents.
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    Karabuğday Nişastasından Yenilebilir Film Üretimi ve Nişastanın Yağ Asitleri ile Modifikasyonunun Film Mekanik Özellikleri Üzerine Etkisi
    (2022) Kahraman, Kevser; Aydemir, Levent Yurdaer; Özbey, Ayşe; Koca, Esra; Emlek, Betül Oskaybaş
    Bu proje, karabuğdaydan yüksek saflıkta ve verimde nişasta üretilmesini, üretilen nişastanın çeşitli yağ asitleri (10C, 14C, 18C) kullanılarak elde edilen amiloz-lipit kompleksinden film üretimini amaçlamaktadır. Amiloz-lipit kompleksi üretiminde herbir yağ asidi için en etkili iki reaksiyon parametresi (sıcaklık, süre, pH, yağ asidi/nişasta oranı) belirlenmiştir. Herbir yağ asidi için en etkili iki parametre kullanılarak merkezi kompozit tasarım ile deneme tasarımları oluşturulmuş, komplekslerin kompleks indeks (KI), görünür amiloz, sindirilebilirlik, su bağlama-çözünürlük, çirişlenme, berraklık ve sineresis derecesi gibi özellikleri açısından karakterize edilmiştir. Kompleks oluşumunun nişastanın yapısına etkisi XRD ve FT-IR ile incelenmiştir. Amiloz-lipit kompleks oluşumu ile nişastanın enzime dirençli nişasta miktarı artmış, şişme gücü azalmıştır. En yüksek KI değerine sahip amiloz-kompleksi içeren nişastalar kullanılarak gliserol varlığında filmler üretilmiştir. Gliserol konsantrasyonu, çözelti sıcaklığı ve pH?nın film mekanik özelliklerine etkisinin araştırılması amacıyla, bu parametreler kullanılarak yanıt yüzey yöntemi ile deneme tasarımları oluşturulmuş, film üretimi gerçekleştirilmiş ve optimum film karakteristiklerine sahip film üretiminin sağlandığı parametreler belirlenmiştir. Optimum koşullarda amiloz-lipit kompleksi kullanılarak üretilen filmlerin gerilme dirençleri miristik (1,09 MPa) ve stearik asit (3,360 MPa) için kontrol filme göre daha yüksek, uzama değeri ise kaprik asit (%114,59) için daha yüksek bulunmuştur. Amiloz-lipit kompleksi kullanılarak üretilen filmlerin çözünürlük, nem ve kalınlık değerleri kontrollere göre daha yüksek bulunmuştur. En iyi su buharı bariyer özelliğine amiloz-miristik asit kompleks filmi (0,394 g.mm/m2.h.kPa) ile elde edilmiştir. SEM ve AFM görüntüleri amiloz-lipit kompleksi kullanımının film morfolojik ve topografik özelliklerine etki ettiğini göstermiştir. Su ile yüzey temas açısı sonuçlarına göre sadece amiloz-stearik asit kompleksi filmi hidrofobik yüzeye sahip olmuşlardır. Tüm sonuçlar genel olarak değerlendirildiğinde proje kapsamında karabuğday nişastasından enzime dirençli nişasta kaynağı olma potansiyeline sahip amiloz-lipit kompleksi oluşturmuş; oluşturulan bu komplekslerden mekanik özellikleri yüksek yenilebilir film üretimi gerçekleştirilebilmiştir.
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    Microscopy-Assisted Digital Image Analysis with Trainable Weka Segmentation (TWS) for Emulsion Droplet Size Determination
    (Mdpi, 2022) Salum, Pelin; Guven, Onur; Aydemir, Levent Yurdaer; Erbay, Zafer
    The size distribution of droplets in emulsions is very important for adjusting the effects of many indices on their quality. In addition to other methods for the determination of the size distribution of droplets, the usage of machine learning during microscopic analyses can enhance the reliability of the measurements and decrease the measurement cost at the same time. Considering its role in emulsion characteristics, in this study, the droplet size distributions of emulsions prepared with different oil/water phase ratios and homogenization times were measured with both a microscopy-assisted digital image analysis technique and a well-known laser diffraction method. The relationships between the droplet size and the physical properties of emulsions (turbidity and viscosity) were also investigated. The results showed that microscopic measurements yielded slightly higher values for the D(90), D[3,2], and D[4,3] of emulsions compared to the laser diffraction method for all oil/water phase ratios. When using this method, the droplet size had a meaningful correlation with the turbidity and viscosity values of emulsions at different oil/water phase ratios. From this point of view, the usage of the optical microscopy method with machine learning can be useful for the determination of the size distribution in emulsions.
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    Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films
    (Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Koca, Esra; Aydemir, Levent Yurdaer
    In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were beta-caryophyllene, limonene, beta-phellandren, pinene, copaene and alpha-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.
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    Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics
    (Elsevier Science Bv, 2018) Kadiroglu, Pinar; Aydemir, Levent Yurdaer; Akcakaya, Fatma Gizem
    This study was performed to evaluate the classification and prediction capability of Fourier transform infrared (FT-IR) spectroscopy for functional properties of chickpea samples for the first time. Health related (total phenolic content, iron chelating activity, and free radical scavenging activity) and food processing related properties (water soluble protein content, water binding capacity and oil binding capacity) of water soluble extracts of twelve registered chickpea cultivars which were grown in different cultivation year and area (n = 36 x 2) were investigated. The cultivars were not classified well based on cultivar type, cultivation location and year. Partial least squares (PLS) regression models were constructed with cross validation (leave one out) technique to determine the relation between the spectral data and chemical analysis. Regression coefficients of calibration models were found higher than 97% and regression coefficients of validation models were calculated higher than 95% meaning that the models have successful prediction capacity. Root mean square error of calibration (RMSEC) models ranged from 0.03 to 51.06 and cross-validation (RMSECV) models ranged from 0.03 to 50.33. Prediction of total phenolic content of the chickpea samples was not very good as other functional properties with higher RMSEC and validation models.
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    Preparation and characterization of gelatin-pectin-based active films incorporated with Styrax benzoin oleo gum resin
    (Wiley, 2024) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Koca, Esra; Aydemir, Levent Yurdaer
    In this study, benzoin oleogum resin (BOGR) loaded antioxidant gelatin/pectin (GEPE) based films were developed and characterized for various parameters including mechanical, barrier, optical, film hydrophilicity/hydrophobicity, surface roughness, chemical, thermal, morphological and antioxidant properties. The incorporation of BOGR decreased water solubility, moisture content, tensile strength, and elongation at break. However, water permeability, opacity, thickness, and water hydrophobicity were increased. Moreover, SEM and AFM analysis confirmed that the films loaded with BOGR showed heterogeneous and rougher surfaces in comparison to blank film. The intermolecular interactions between GEPE and BOGR was confirmed by infrared spectroscopy. Thermal stability of the prepared BOGR loaded films was improved. Additionally, antioxidant activities of the film were significantly increased with increase in concentration of BOGR as indicated by ABTS and DPPH assays. Our findings indicate that BOGR loaded composite films could be used as an active material for food packaging applications.
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    Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
    (Elsevier, 2022) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, Kevser
    In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 ?C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/ g at 60 ?C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat be an alternative starch source for starch formation.
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    Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil
    (Cell Press, 2024) Bhatia, Saurabh; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Alrasbi, Aaisha Naseer Saif; Jawad, Muhammad; Koca, Esra; Aydemir, Levent Yurdaer
    This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 +/- 0.009 to 0.561 +/- 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 +/- 0.19 to 8.55 +/- 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 +/- 3.41 % to 12.68 +/- 1.52 %, and a decline in transparency from 87.57 +/- 0.65 % to 76.18 +/- 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH center dot and ABTS center dot+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum -based films, making them more suitable for food packaging applications.
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    Suda Çözünür Kuru Baklagil Hidrokolloitleri ile Fortifiye Edilmiş Fonksiyonel Makarna Üretimi
    (2019) Aydemir, Levent Yurdaer; Kahraman, Kevser
    Bu projede kuru baklagil hidrokolloit ekstraktları ile fortifiye edilmis eriste üretimi gerçeklestirilmistir. Bu amaçla bakla, barbunya, börülce, kırmızı mercimek, kuru fasulye, nohut ve yesil mercimek kullanılarak alkali ekstraksiyonlar elde edilmis ve fortifiye edilen eristelerin fonksiyonel özellikleri belirlenerek ve pisme testleri gerçeklestirilmistir. Bu amaçla, toplam protein, çözünür protein, serbest katyon radikali giderme aktivitesi, demir selatlama aktivitesi, toplam fenolik ve flavonoid madde içerigi, lizin miktarı, su absorpsiyon kapasitesi, pisme agırlıgı, pisme kaybı, optimum pisme süresi belirlenmistir. Yapılan duyusal analiz sonucunda kuru fasulye hidrokolloit ekstraktı seçilerek protein içerigi %45, ekstraksiyon verimi %30 olan liyofilize ekstrakt üretilmistir. Üretilen liyofilize ekstrakt kalite ve biyoaktif özelliklerinin iyilestirilmesi ya da korunması amacıyla farklı konsantrasyonlarda (%2,5, %5, % 7,5/30 ml) hazırlanarak farklı sıcaklık (30, 40, 50°C) ve sürelerde (5, 10, 15 dakika) ısıl islemlere tabii tutulmustur ve bu islemlerin optimize edilmesi için Box-Behnken tasarımı kullanılmıstır. Yapılan varyans analizleri sonucunda ölçülen yanıtların büyük çogunlugunun anlamlı modeller olusturmadıgı, sadece toplam protein içerigi, çözünür protein içerigi ve serbest katyon radikali giderme aktiviteleri için istatistiksel olarak anlamlı ama tahmin etme gücü düsük modeller elde edildigi görülmüstür. Genel olarak fortifiye eristelerin geleneksel eristeye kıyasla %32?ye varan daha yüksek protein ve %72?ye varan daha yüksek fenolik bilesen içerigine, %31?e varan daha düsük protein çözünürlügüne, 7 ile 10 kat arasında daha yüksek flavonoid madde içerigine, 1,7 ile 2,2 kat daha fazla antioksidan aktiviteye, 1,4 kat ile 1,7 kata daha fazla besinsel lif içerigine ve daha fazla optimum pisme süresine sahip olmuslardır. Diger yandan lizin içeriklerinde, pisme kayıplarında, renk degerlerinde ve glisemik indekslerinde geleneksel eristeden istatistiksel olarak anlamlı farkları olmamıstır. Yapılan in vitro sindirim ile seçilen fortifiye eristelerin fenolik bilesen içerikleri yaklasık 18 kat, serbest katyon radikali giderme aktiviteleri ise yaklasık 4,5 kat artıs göstermistir. Bu çalısma ile fenolik içerik ve antioksidan aktivitesi artırılmıs, duyusal olarak kabul edilebilir, düsük maliyetli ve ticarilestirilebilir fonksiyonel eriste üretimi gerçeklestirilmistir.
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    Öğe
    The Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate-Loaded Double Emulsions: A Comparative Study
    (Wiley, 2024) Salum, Pelin; Ulubas, Cagla; Gueven, Onur; Cam, Mustafa; Aydemir, Levent Yurdaer; Erbay, Zafer
    This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet-size water-in-oil (W/O) emulsions intended for incorporation into casein hydrolysate-loaded double emulsions. Three commonly used homogenization methods; rotor-stator, ultrasonic, and high-pressure homogenization were individually optimized utilizing response surface methodology. Instances of over-processing were observed, particularly with the rotor-stator and ultrasonic homogenizers under specific conditions. Nevertheless, optimal conditions were identified for each technique: 530 s at 17,800 rpm agitation speed for the rotor-stator homogenizer, 139 s at 39% amplitude for the ultrasonic homogenizer, and 520 s at 1475 bar for the high-pressure homogenizer. Subsequently, the W/O emulsions produced under optimal conditions and their respective W1/O/W2 double emulsions were compared. The rotor-stator and high-pressure homogenized W/O emulsions exhibited comparable narrow droplet-size distributions, as indicated by similar Span values. However, high-pressure homogenization failed to sufficiently minimize droplet size. Ultrasonic homogenization resulted in droplets at the 1-mu m scale but yielded more polydisperse droplet-size distribution. According to TOPSIS analysis, an emulsion with a viscosity of 93.1 cP (centiPoise), a stability index of 93.8%, a D(90) of 0.67 mu m (0th day), and a D(90) of 0.75 mu m (30th day) produced using a rotor-stator was selected. Additionally, double emulsions containing primary emulsions prepared with the rotor-stator method demonstrated higher viscosity, narrower droplet-size distribution, and lower creaming compared to other samples. This investigation sheds light on the influence of homogenization techniques on emulsion properties, providing valuable insights for optimizing double emulsion formulations. This study optimizes homogenization techniques for water-in-oil (W/O) emulsions in double emulsions. Rotor-stator, ultrasonic, and high-pressure homogenization methods were optimized based on emulsions' viscosity, stability, and droplet size in both W/O and double emulsions. This research offers insights for refining double emulsion formulations by considering the impact of homogenization techniques on emulsion properties.image