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    Fruit juice drink production containing hydrolyzed collagen
    (Elsevier, 2015) Bilek, Seda Ersus; Bayram, Sibel Kaya
    Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1-3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96-4.04 were pasteurized at 95 degrees C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22-2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5-14%) than the white grape juice blends. The ascorbic acid content (81.39-113.5 mg/100 mL), total phenolic content (86.93-117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104-127 umol TEAC/100 mL) varied widely in the drinks. (C) 2015 Elsevier Ltd. All rights reserved.
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    Fruit juice drink production containing hydrolyzed collagen
    (Elsevier, 2015) Bilek, Seda Ersus; Bayram, Sibel Kaya
    Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1-3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96-4.04 were pasteurized at 95 degrees C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22-2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5-14%) than the white grape juice blends. The ascorbic acid content (81.39-113.5 mg/100 mL), total phenolic content (86.93-117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104-127 umol TEAC/100 mL) varied widely in the drinks. (C) 2015 Elsevier Ltd. All rights reserved.
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    Fruit juice drink production containing hydrolyzed collagen
    (Elsevier, 2015) Bilek, Seda Ersus; Bayram, Sibel Kaya
    Fruit juice drinks containing hydrolyzed collagen were formulated and produced as a new functional drink from orange, apple and white grape juice blends containing ingredients such as hydrolyzed fish collagen, citric acid, ascorbic acid, and natural mint flavour. Difference and preference sensory tests were conducted to select the most preferred formulation containing an addition of 1-3% hydrolyzed collagen. The results indicate that the formulation with the addition of 2.5% hydrolyzed collagen was significantly preferred. Drinks at pH 3.96-4.04 were pasteurized at 95 degrees C until reaching P value necessary for 3D decimal reduction of Alicyclobacillus acidoterrestris. Addition of hydrolyzed collagen increased the protein content of the drinks from 0.56 to 2.22-2.48 g/100 mL. The in vitro bioavailability results indicated that the orange (95.37%) and apple (90.71%) drinks showed a higher bioavailability (5-14%) than the white grape juice blends. The ascorbic acid content (81.39-113.5 mg/100 mL), total phenolic content (86.93-117.43 mg GAE/100 mL), and antioxidant capacity ABTS assay results (104-127 umol TEAC/100 mL) varied widely in the drinks. (C) 2015 Elsevier Ltd. All rights reserved.
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    TAVUK STERNUMUNDAN ENZİMATİK HİDROLİZASYON İLE GLİKOZAMİNOGLİKAN (GAG) ÜRETİMİ VE İŞLEM PARAMETRELERİNİN OPTİMİZASYONU
    (2022) Karaman, Çise; Kumcuoğlu, Seher; Bayram, Sibel Kaya; Tavman, Şebnem
    Bu çalışmada tavuk sternumundan enzimatik hidrolizasyon yöntemiyle sülfatlanmış glikozaminoglikan (GAG) ekstraksiyonu gerçekleştirilmiş ve optimum enzimatik hidrolizasyon işlem koşulu belirlenmiştir. İşlem koşullarının optimizasyonu için Yanıt Yüzey Yöntemi kullanılmıştır. Enzim miktarı, pH değeri, ekstraksiyon sıcaklığı ve süresi olarak seçilen dört parametrenin GAG verimi üzerindeki etkilerini açıklamak için Merkezi Kompozit Tasarımıyla oluşturulan deneme deseni uygulanmıştır. En yüksek GAG verimine en kısa ekstraksiyon süresi ve en az enzim miktarı ile ulaşmak hedeflenmiştir. Ekstraksiyon işlemi için en uygun işlem koşulları %0.6 enzim miktarı, 6.99 pH değeri, 62.96°C ekstraksiyon sıcaklığı ve 10.79 saat ekstraksiyon süresi olarak bulunmuştur. Bu koşullarda, ekstraksiyon verim değerinin %26.07 olması öngörülmüş ve deneysel olarak da doğrulanması sağlanmıştır.