Yazar "Cam, Mustafa" seçeneğine göre listele

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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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    Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
    (Elsevier Sci Ltd, 2022) Salum, Pelin; Berktas, Serap; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated. Additionally, the variations in the free fatty acids and volatile compounds were assessed. The results showed that higher drying yields and desirable physical properties (flowability, wettability, bulk density, and colour) were obtained at low drying rates. Moreover, detection of volatile compounds (n-aldehydes and methyl ketones) at higher spray drying rates indicated fat oxidation. Reconstitution properties of the powders were dependent not only on the factors including surface fat of the powder and hydrophobicity of the powder surface, but also the other factors such as bulk density, particle agglomeration and porosity. (c) 2021 Elsevier Ltd. All rights reserved.
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    Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds
    (Springer, 2023) Naji, Abdullah Mohammed; Basyigit, Bulent; Alasalvar, Hamza; Salum, Pelin; Berktas, Serap; Erbay, Zafer; Cam, Mustafa
    This study investigated the optimum extraction conditions of bioactive compounds from roselle (Hibiscus sabdariffa), the effect of the air inlet temperatures of spray drying on the final product, and variations in the volatile compounds during converting the plant extracts into soluble powder forms. The extraction was conducted at 54 degrees C for 120min to obtain extracts with superior total phenolic content (TPC) (2032.71mg GAE/100g), total anthocyanin content (TAC) (995.37mg Dp-3-sam/100g), DPPH radical scavenging activity (9.48g sample/g DPPH), and ABTS radical scavenging activity (3326.15mg TEAC/100g). The powder forms of the extracts were produced at air inlet temperatures of 165 and 200 degrees C by spray drying and the process was confirmed by FTIR spectroscopy. An increment in air inlet temperature improved the microencapsulation yield (MY) (76.53% for 165 degrees C and 80.83% for 200 degrees C) but adversely affected the solubility (96.86% for 165 degrees C and 90.22% for 200 degrees C). The HPLC results showed that anthocyanins tended to degrade in powders produced at higher temperatures. No interaction was detected between process temperatures and antioxidant properties (p > 0.05). However, there were remarkable changes in the concentration of volatile compounds during the process.
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    Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds
    (Wiley, 2023) Berktas, Serap; Cam, Mustafa; Salum, Pelin; Erbay, Zafer
    In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L-18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C + P application triggered the formation of furfural in dried products.
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    Optimisation of spray drying process in microencapsulated cream powder production
    (Cambridge Univ Press, 2020) Himmetagaoglu, Ahsen Burcin; Berktas, Serap; Cam, Mustafa; Erbay, Zafer
    In this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150-190 degrees C, 9-30 ml/min, and 50-100%, respectively. Our objective was to perform spray drying with the highest drying yield and to obtain a microencapsulated cream powder with the highest bulk density, the shortest wetting time, and the lowest surface fat content. The calculated and validated optimum conditions for the spray drying process were found to be 162.8 degrees C for inlet drying temperature, 11.51 ml/min for feed flow rate, and 72.8% for aspiration rate. At these optimum conditions, drying yield, bulk density, wettability, and surface fat content values were 36.37%, 269.9 kg/m(3), 115.2 s and 26.2%, respectively.
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    Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder
    (Wiley, 2023) Salum, Pelin; Berktas, Serap; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150 degrees C, 9.1 mL/min, and 28.4 m(3)/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred.
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    Production of microencapsulated cream: Impact of wall materials and their ratio
    (Elsevier Sci Ltd, 2018) Himmetagaoglu, Ahsen Burcin; Erbay, Zafer; Cam, Mustafa
    Encapsulation wall material formulations were determined to obtain stable emulsions to produce high-quality microencapsulated powders. Fifty different emulsions were prepared using two types of proteins (sodium caseinate, whey protein concentrate) and five types of carbohydrates (maltodextrins having dextrose equivalency of 6 and 18, oxidised starch, lactose, and sucrose) in five different protein/wall material ratios (10-50%). Emulsions prepared with sodium caseinate resulted in higher viscosities and smaller fat droplet sizes than those prepared with whey protein. Furthermore, maltodextrins as the wall material, independent from dextrose equivalency, resulted in smaller fat droplet sizes than those using other carbohydrate sources. The emulsion prepared with maltodextrin (DE-18) and sodium caseinate of which the ratio was 20% in wall material was the most appropriate emulsion according to its lower percent creaming index, viscosity (3.48 cP at 35 degrees C and 3.53 cP at 45 degrees C), and average fat droplet sizes [D(90) = 9.11 mu m]. (C) 2018 Elsevier Ltd. All rights reserved.
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    Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
    (Elsevier Sci Ltd, 2023) Salum, Pelin; Berktas, Serap; Kendirci, Perihan; Bas, Deniz; Cam, Mustafa; Erbay, Zafer
    Enzyme-modified cheese (EMC) is a concentrated cheese flavour, and microencapsulation can improve its physical properties while preserving flavour. This study performed microencapsulation of EMC in two stages: emulsification and spray drying. Different combinations of proteins (sodium caseinate, whey protein concentrate) and carbohydrates (lactose, maltodextrin, oxidised starch) at varying homogeni-sation pressures (500, 1000, 2000 bar) were used to determine the most appropriate wall material combination, and emulsions with different concentrations of wall materials (23, 36.5, 50%) spray-dried to select the best microencapsulation formulation. Emulsion properties and the physical, chemical, and sensorial characteristics of the powders were evaluated. Microencapsulation enhanced the physical properties of powders, increased the drying yield, reduced the loss of free fatty acids, and increased the concentration of ester compounds. The best powder was produced using whey protein concentrate/ lactose at a concentration of 50% of the total dry matter in the emulsion, with a homogenisation pressure of 500 bar.(c) 2023 Elsevier Ltd. All rights reserved.
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    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
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    Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
    (Mdpi, 2024) Ozdemir, Melike Beyza; Kilicarslan, Elif; Demir, Hande; Koca, Esra; Salum, Pelin; Berktas, Serap; Cam, Mustafa
    Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X-1: 30-50%), incubation temperature (X-2: 26-37 degrees C), and time (X-3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS(+) (75.61 mu mol Trolox/g), DPPH (14.09 mu mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and alpha-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.