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Öğe Aspir (Carthamus tinctorius L.) Bitkisi Atıklarından ÇevreDostu Biyokompozit ve Nano-Biyokompozit AmbalajMalzemelerinin Geliştirilmesi(2020) Ersus, Seda; Akınerdem, FikretPlastik esaslı ambalaj atıklarının yarattığı çevresel sorunlara çözüm üretmek amacıyla; biyobaz içeriğine sahip, biyobozunur özellikte biyokompozit ve nano-biyokompozit ambalaj malzemelerinin ekstrüzyon tekniği ile geliştirilmesi amaçlanmıştır. Proje çalışmaları; Aspir bitkisi (Carthamus tinctorius L.) atıkları sap, tabla ve küspeden (i) takviye ajanlarının eldesi ve (ii) biyokompozit, nano-biyokompozit ambalaj malzemelerinin üretimi ve karakterizasyonu olmak üzere 2 aşamada gerçekleştirilmiştir. Aspir bitkisi atıklarından RSM-merkezi tümleşik deney tasarımı kullanılarak belirlenen optimum ekstraksiyon koşullarında tabladan %26,55 verimle selüloz eldesi sağlanmış ve elde edilen selülozun alfa-selüloz miktarı (%90,94) ve beyazlık indisi (54,27) diğer atık cinslerine göre daha yüksek bulunmuş olup, nanoselüloz üretiminde tabla atığı ile çalışmaların devam edilmesine karar verilmiştir. Tabla atığından elde edilen alfa-selülozdan asit hidroliz yöntemi ile nanoselüloz sentezlenerek, örneklerin yüzey morfolojisi (SEM ve AFM), kristallik derecesi (XRD) ve kimyasal yapısındaki değişim (FTIR) incelenmiştir. Alfa-selülozdan çapı 86,33±10,40 nm, boyu ise 190±6,08 nm küresel ve çubuk şeklinde nanoselüloz elde edilerek, kristallik derecesi %62 ile selülozdan (%55) daha yüksektir. Diğer aşamada, AYPE esaslı alfa-selüloz (%5-30) ve nanoselüloz (%0,1-2), takviyeli biyokompozit, nano-biyokompozit ambalaj malzemeleri ekstrüzyon yöntemi ile üretilmiştir. Takviye ajanlarının, kompozit malzemenin mekanik, örtücülük, morfolojik (SEM), kimyasal (FTIR), ısısal (TGA ve DSC), gaz bariyer vb. performans özellikleri, üzerine etkisi incelenmiştir. Selüloz konsantrasyonundaki artışa bağlı olarak kompozit malzemenin mekanik özellikleri, film kalınlığı ve transparanlık değerleri azalmıştır. Selüloz nanokristallerinin ise polimer matris ve takviye ajanı arasındaki arayüz etkileşimine, dispersiyonuna katkı sağlayarak malzemelerin proses edilebilirliğini kolaylaştırdığı ve buna bağlı olarak mekanik özelliklerin korunmasında etkili olduğu saptanmıştır. Selüloz ve selüloz nanokristalleri takviyeli, AYPE/Alfa-Selüloz (%5-15)/Selüloz Nanokristalleri (%0,1-1) ambalaj filmlerinin sentetik plastiklerden beklenen performans özelliklerin karşılanmasında etkili olduğu belirlenmiştir. Nano-biyokompozit ambalaj malzemelerinin simüle toprak altında 6 ay ve Aspergillus niger ve Penicillium sp. ile 4 hafta gerçekleştirilen hızlandırılmış biyobozunma testlerinde, takviye ajanı konsantrasyonundaki artışa bağlı olarak biyobozunma artmıştır. Çevre dostu ambalaj malzemelerinin üretilmesinde aspir bitkisinden elde edilen selüloz ve selüloz nanokristallerinin etkili olduğu belirlenmiştirÖğe The comparative studies on the physicochemical properties of mung bean protein isolate-polysaccharide conjugates prepared by ultrasonic or controlled heating treatment(Elsevier, 2023) Aksoy, Zulal; Ersus, SedaProtein isolate was obtained with maximum yield from mung bean and conjugated with different polysaccharides. Production of mung bean protein isolate was optimized with the Design Expert Program, Response Surface Methodology (RSM), Central Composite Design. The optimum extrac-tion conditions were found to be 40.78 min at 38.20 & DEG;C, the solution/solid ratio was 24.79 mL/g and the pH value was 8.23. Mung beans contain 86.18 & PLUSMN; 0.1 (g/100 gDM) protein, of which 69.44 & PLUSMN; 2.62% was extracted under optimum conditions. The conjugation process with polysac-charides was continued with the Maillard reaction. Two different treatment effects were deter-mined over conjugation: controlled heating (60 & DEG;C, 5 days, 79% RH) and ultrasound (200 W, 80 & DEG;C, 40 min). FT-IR analysis, sodium-dodecyl-sulphate polyacrylamide (SDS-PAGE) gel elec-trophoresis, solubility measurement, analysis of emulsifying properties and measurement of con-jugation degree analyzes were performed on the conjugates. Compared to mung bean protein iso-lates, the solubility of the conjugates increased by 30.22% and their emulsifying properties in-creased by 46.77%.Öğe Determination of membrane integrity in onion tissues treated by pulsed electric fields: Use of microscopic images and ion leakage measurements(Elsevier Sci Ltd, 2010) Ersus, Seda; Barrett, Diane M.The influence of electrical field strength and number of pulses on cell rupture of onion tissues was investigated by two different methods to understand the changes in cell viability of plant tissues after pulsed electric field (PEF) treatment. The impact of pulsed electric field parameters on cell integrity of 20 mm diameter, 4 mm thick disks of Sabroso onions (Allium cepa L) was determined by ion leakage measurements and microscopic method. The effect of treatments on cellular integrity was visualized by neutral red staining of the onion cells. Cell rupture is essential for optimal process design before extraction of desirable compounds and/or drying of plant tissues. Experimental results were obtained for onion disks treated with electrical pulses at field strengths of E approximate to 167 V/cm and 333 V/cm, pulse width of ti = 100 mu s, frequency of f=1 Hz and the number of pulses, n = 1 to 100. At 167 V/cm electric field strength treatment cell rupture was not observed however ion leakage increased and air spaces around cell walls disappeared, most likely due to changes in cell membrane permeability. Irreversible cell rupture occurred at 333 V/cm. Ion leakage values and ruptured cells count were increased with increasing pulse number. 92.2 +/- 5.9 % of the onion cells were ruptured after 333 V/cm and 100 pulse treatment. Small plant cells that are located near vascular bundles and upper epidermis showed higher resistance to pulsed electric field treatments. Industrial Relevance: The aim of this study was to determine the response of plant tissues with different cell type to the pulse electric field treatment: Two different methods, neutral red staining and ion leakage, were used to visualize and determine the cell rupture on onion tissues. Industry may choose one of these methods to evaluate treatment efficiency on the basis of cell rupture; especially ion leakage measurements which require lower investment cost and easy to apply or microscopic method for visualize the cells layer by layer. The paper stresses the importance of cell type, size and distribution of cells were found to the ability to resist cell rupture during pulsed electric field treatment. It is critical to explain overall changes caused by PEF on the structure of plant tissue at a cellular level in order to optimize the quality of PEF processed foods. (C) 2010 Elsevier Ltd. All rights reserved.Öğe Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries(Wiley, 2022) Melikoglu, Arzu Yalcin; Hayatioglu, Nergiz; Hendekci, Mert Can; Tekin, Idil; Ersus, SedaThe cellulose-based polysaccharide edible film enriched with pomegranate seed oil was characterized and used for the coating of strawberries to determine the effects on their quality over shelf life. Edible bioactive films were prepared with carboxymethyl cellulose (CMC) which contained different concentrations (0.1, 1, 2, and 3%) of pomegranate seed oil (PSO). It was found that the opacity and roughness of films increased with the increasing concentration of PSO. The FTIR spectra results with a lower transmittance of the -OH stretching band at around 3350 cm(-1), showed that the hydrophobic nature of the films increased where the moisture absorption of the bioactive films decreased with the addition of pomegranate seed oil. The weight loss of the coated strawberries decreased 35% less than the control at the end of the 16 d of storage period at 5 +/- 1 degrees C. The total phenolic content of the strawberries was preserved with the coating process at the level of 70%. Pomegranate seed oil-enriched CMC edible coatings showed promise as a tool for quality maintenance of strawberries. Practical applications Edible films and coatings are bio-based, environmentally friendly technologies that have the potential to extend the shelf life of fruits and vegetables, reduce microbial spoilage, and preserve their unique flavor. CMC is a colorless, tasteless, non-toxic, non-allergenic, and odorless anionic polysaccharide and is widely used as an edible coating material. Strawberries, which are potential raw materials for edible coating applications, have a very short shelf life. Various applications such as cold storage, chemical preservatives, and modified environmental packaging have been developed to preserve the quality of strawberry fruit and extend its shelf life. However, many of these uses have a detrimental effect on aroma, color, texture, or flavor. For this reason, the use of CMC is an alternative to increase the shelf life of strawberries and to preserve their quality properties during storage. In addition, the use of various essential oils will increase the effectiveness of the application.Öğe Development of environmentally friendly composite packaging films from safflower (Carthamus tinctorius L.) plant wastes(Elsevier, 2023) Melikoğlu, Arzu Yalçın; Tekin, İdil; Hayatioğlu, Nergiz; Ersus, SedaSafflower, a widely utilized industrial plant in the production of vegetable oil and biodiesel, generates safflower heads as waste during seed oil extraction, which is known to be rich in cellulose. In this study, the production and characterization of environmentally friendly biocomposite and nano-biocomposite packaging films with a reduction in the utilization of fossil-based materials were focused on. The materials of interest were cellulose (SC) and cellulose nanocrystals (SNC), which were derived from safflower head waste (SAW). The fillers SC and SNC were subjected to analysis to investigate changes in their chemical structure (FTIR), degree of crystallinity (XRD), and surface morphology (SEM and AFM). It was observed that SNC, obtained from SC, exhibited a higher crystallinity level (62%) compared to SC, and displayed mostly spherical morphology with an average diameter of approximately 100 nm. The production of low-density polyethylene (LDPE) based biocomposite and nanobiocomposite packaging films filled with SC (5%-20%) and SNC (0.1%-1.5%) was conducted in two stages: compound production using a twin-screw extruder and blown film extrusion. The incorporation of SC resulted in a 75% decrease in the mechanical properties of LDPE/SC biocomposite material. However, the addition of SNC proved to be relatively effective in maintaining the mechanical properties of LDPE/SC/SNC nano-biocomposite films. Furthermore, the LDPE/SC/SNC nano-biocomposite films exhibited increased crystallinity and gas permeability compared to LDPE, which can be attributed to the effective interaction between LDPE and the fillers (SC and SNC).Öğe Development of thermoplastic starch/poly(butylene adipate-co-terephthalate) biobased active packaging films and potential usage in the food industry(Wiley, 2024) Tekin, Idil; Ersus, SedaThis study focused on the development and optimization of thermoplastic starch (TPS) and poly(butylene adipate-co-terephthalate) (PBAT) biobased active packaging films by incorporation with grape seed oil, alpha-tocopherol, and rice husk. In the compound and film production step during extrusion for biobased active packaging film two variables, the antioxidant substance concentration (Grape seed oil, 0.5-4%; alpha-tocopherol, 0.5-4%; rice husk, 1-5%), TPS concentration (60-90%) were optimized through response surface methodology (RSM) for highest tensile strength (MPa) and antioxidant activity (%) as responses. Among the resulting films, samples containing grape seed oil in particular exhibited an optimal balance, showcasing robust mechanical properties alongside potent antioxidant characteristics. Comprehensive analyses encompassing thickness, density, color, opacity, FTIR spectroscopy, total phenolic content, and energy consumption were conducted to assess the films' viability for potential deployment within the food industry. Based on the findings, it was determined that these biobased active packaging films made of TPS/PBAT held promise in safeguarding food products. Production of TPS/PBAT Biobased Active Films. imageÖğe Disintegration Efficiency of Pulsed Electric Field Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and Determination of Cell Integrity by 1H-NMR Relaxometry(Wiley, 2010) Ersus, Seda; Oztop, Mecit Halil; McCarthy, Michael J.; Barrett, Diane M.The influence of electrical pulse protocol parameters on cell rupture of onion tissues was investigated in order to improve fundamental understanding and to enhance the processing of plant tissues with pulsed electric fields (PEFs). The impact of PEF parameters on cell integrity of 20 mm dia, 4-mm thick disks of Don Victor onions (Allium cepa L.) was determined by ion leakage measurements. Electric field strength, pulse width, total pulse duration, and frequency effects were determined in relation to their effects on cell damage as a function of pulse protocol. Electric field strengths up to 500 V/cm increased the damage efficiency but there was no significant difference in efficiency beyond this field strength. Larger pulse widths increased the degree of tissue disintegration at a constant pulse number. Higher PEF efficiency was achieved with shorter pulse widths and a larger number of pulses at a constant total treatment time. Lower frequencies caused a greater degree of disintegration at constant number of pulses. 1H-NMR experiments were performed to determine the proton relaxation components of the PEF-treated onion samples and to obtain cell damage information nondestructively. Paramagnetic ion uptake by the onion sample was used to identify different proton relaxation components. Five different proton relaxation components were observed and changes in the 2 components representing different proton environments showed high correlations with ion leakage results (R2 = 0.99), indicating that T-2 distributions can be used to obtain information about cell membrane integrity in PEF-treated samples. 1H-NMR proved to be an effective method for nondestructive quantification of cell membrane rupture in onions.Öğe Ebegümeci Yaprağından Alternatif Bitkisel Protein TozuÜretimi ve Farklı Yöntemlerle Protein İzolasyonununOptimizasyonu(2020) Ersus, SedaBu projede; ebegümeci (Malva sylvestris) yaprağından yüksek verimde katma değeri yüksek bitkisel protein eldesi ve elde edilen protein tozlarının fonksiyonel özelliklerinin belirlenmesi amaçlanmıştır. Bu kapsamda, protein ekstraksiyonunu etkileyen parametrelerin optimizasyonu ve enzim destekli ekstraksiyon işlemi uygulanmıştır. İki farklı ticari enzimin ekstraksiyon koşulları yanıt yüzey yöntemiyle optimize edilmiştir. Ekstraksiyon aşamalarını takiben izoelektrik, amonyum sülfat ve izoelektrik-amonyum sülfat olmak üzere 3 farklı yöntem ile proteinler, liyofilizasyon yöntemi ile kurutularak toz formda elde edilmiştir. Çöktürme yöntemlerinin ektraksiyon verimliliği ve bitkisel proteinlerin fonksiyonel özellikleri üzerindeki etkisi araştırılmıştırÖğe The effect of amaranth and fennel addition on the physical and chemical properties of breads(Springer Heidelberg, 2023) Ersus, Seda; Yılmaz, Büşra; Akyüz, Ayca; Visali, Rahila; Allahverdiyeva, Zulfiya; Askerova, Irada; Hasanova, AybenizThis study aims to investigate properties of whole wheat flour breads produced with the combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The color, texture, total phenolic content, and sensory properties of breads were determined in terms of quality and functional properties evaluation. The protein contents of whole wheat flour and amaranth powder were found as 11.55 and 13.89%, respectively. The close protein ratios, low substitution levels and simultaneous substitution of fennel powder with amaranth did not cause significant changes in protein ratios of breads. In addition, amaranth (2.36%) and fennel (7.04%) powders contain higher ash content to whole wheat flour (1.53%), and ash ratios of breads containing 10% amaranth-1.5% fennel and 15% amaranth-2% fennel increased significantly and were determined as 3% and 3.14%, respectively. The fennel also significantly increased phenolic content of bread, with a total phenolic content of 3989.19 mg GAE/100 g DW in 2% fennel-containing bread, compared to 2750.99 mg GAE/100 g DW in control bread. The darkness of crust and crumb increased with the increase in amaranth and fennel ratio. While the whiteness index of crumb decreased from 43.65 to 36.14, the browning index of crust increased from 78.36 to 92.17 with increasing substitution level. The using of gluten-free powders also affected textural properties of samples, and hardness of breads increased when amaranth and fennel ratio increased. While all breads were found acceptable in sensory evaluation, bread containing 10% amaranth and 1.5% fennel was defined as the most acceptable.Öğe The effect of different drying temperature profiles on the shrinkage and physical quality of the freeze-dried strawberries(Wiley, 2024) Kilic, Oyku; Azak, Berfu; Ersus, SedaThis study aims to investigate the effects of different drying temperature profiles on freeze-dried strawberries. The drying temperature profiles used in the trials were as follows: Trial I: 20 degrees C-6 h, 30 degrees C-6 h, 40 degrees C-6 h, 50 degrees C-3 h, Trial II: 30 degrees C-6 h, 40 degrees C-9 h, 50 degrees C-6 h, Trial III: 50 degrees C-6 h, 40 degrees C-9 h, 30 degrees C-6 h. The quality of the freeze-dried strawberries was assessed by measuring various parameters, including shrinkage, total dry matter, color, water activity, and anthocyanin content. The shrinkage rate was resulted at least in the Trial I (3.61% height, 5.44% width). Among all trials, the highest total dry matter content was found in Trial II (95.41%). Color values of freeze-dried strawberries, the redness value was the highest in Trial I (27.45). Trial III had the highest value of anthocyanin content (317.48 mg/100 g dry matter).Practical applicationsThis study will contribute scientifically to the comparative analysis of freeze-dried strawberries based on various freeze-drying trials. This study will assist in determining the most suitable drying profile for freeze-dried strawberries in terms of the desired quality, physical, and chemical properties. The physicochemical properties of freeze-dried strawberries, which are industrially produced at high rates, were investigated at different drying profiles. It was observed that strawberries dried with increasing temperature profiles exhibited minimum shrinkage. The highest anthocyanin content was found in the profile started at high temperature. Overall, this study highlights the complex relationship between drying conditions and the properties of freeze-dried strawberries.imageÖğe Electrically assisted ionic gelling encapsulation of enzymatically extracted zinc-chlorophyll derivatives from stinging nettle (Urtica urens L.)(Wiley, 2021) Tekin, Idil; Ersus, SedaThis study evaluates the effect of four different encapsulation techniques. Zn-chlorophyll derivatives obtained by enzymatic extraction with 26.80% yield compared to nonenzymatic extraction from stinging nettle were encapsulated with (i) ionic gelling, (ii) ionic gelling + chitosan coating, (iii) electrically assisted ionic gelling (iv) electrically assisted ionic gelling + chitosan coating methods. The decrease in total chlorophyll content at the end of the 8 weeks storage in the capsules according to the initial amount was found to be 17.32, 44.97, 4.18 and 26.52%, respectively. Depending on the total chlorophyll content, the decrease in a* value in the capsules according to the initial amount was found to be 30.00, 68.63, 8.16 and 53.04%, respectively. The capsules prepared by the electrical method provided the highest protection of chlorophyll during storage. Chitosan application as a second layer to capsules resulted in an increase in chlorophyll decay in both ionic gelling and electrically assisted ionic gelling methods (p < 0.05). It has been determined that the application of chitosan in chlorophyll encapsulation is not appropriate due to the poor color and malodor effect. Practical applications Natural colorants are food additives that are widely used to increase the acceptance of products in the food industry. Nowadays, the demand of consumers for natural products has increased the studies on this subject and the search for solutions to problems. The most important problem of natural colorants is their low stability. The development of natural colorants with high stability requires different techniques such as encapsulation or innovations in the molecular structure. With the applied techniques, the stability of natural products can be increased as well as innovative forms of the products obtained can find market share in the industry.Öğe Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi(2023) Ersus, Seda; Metiner, Eylül ElifAmaç: Bu çalışmanın amacı, farklı kurutma teknikleriyle kurutulan aronya meyvesinin fiziksel, kimyasal ve toz ürün özelliklerinin incelenmesidir. Materyal ve Yöntem: Dondurarak kurutma, vakum kurutma ve konvektif kurutma olmak üzere üç farklı kurutma işlemine tabi tutulan aronya meyvesinin özelliklerini belirlemek için toplam kuru madde, kül, su aktivitesi, renk, toplam fenolik madde, toplam flavonoid, toplam antosiyanin miktarı ve toz ürün kalite analizleri yapılmıştır. Araştırma Bulguları: Uygulanan tüm kurutma yöntemleri sonucunda hammaddeye göre kuru örneklerin toplam fenolik madde, gallik gave toplam antosiyanin içeriğinde azalma tespit edilmekle birlikte en yüksek besinsel içerik ve parlaklık (L*) değeri dondurarak kurutulan örneklerde elde edilmiştir. Sonuç: Tüm kuru ürünlerin su aktivitesi değeri 0.6’nın altında olduğu için mikrobiyolojik açıdan güvenli kabul edilmiş, taze meyveye en yakın kalitede kuru ürünün sublimleşme ile suyun buharlaştırılmasını sağlayan dondurarak kurutma yöntemi uygulanması ile elde edildiği belirlenmiştir.Öğe Kimi hazır yemek konservelerinin cam kavanozda sterilizasyonu konusunda araştırma(Ege Üniversitesi, 2000) Ersus, Seda; Yurdagel, ÜnalBu tezde, "barbunya pilaki", "etli türlü" ve "yaprak sarma" olmak üzere üç çeşit hazır yemek konservesi kullanılmıştır. Denemelerde hazır yemek konservelerinden "barbunya pilaki" ve "etli türlü" hazır yemek konservesi cam kavanozda ve iki farklı sterilizasyon sıcaklığında (115 - ve 120 - C) amaçlanan sırası ile Fo 3 ve Fo 6 değerine ulaşmak için gerekli süreler kadar sterilize edilmiştir. Yaprak sarma hazır yemek konservesi ise 108 - C sıcaklıkta sanayi şartlarında, cam kavanoz içinde sterilize edilmiştir. Yapılan fiziksel, kimyasal, duyusal ve mikrobiyolojik analizler sonucunda üç çeşit hazır yemek konservesinin ısıl işlem koşullarına bağlı olarak, tercih nedeni olan kalite özellikleri ve mikrobiyolojik yönden güvenilirliği irdelenmiştir.;Hazır yemek konservesi, sterilizasyon, Fo değeri, cam kavanoz.;Ready to eat foods, sterilization, Fo value, glass jar.Öğe Kimi hazır yemek konservelerinin cam kavanozda sterilizasyonu konusunda araştırma(Ege Üniversitesi, 1999) Ersus, Seda; Yurdagel, Ünalrv ÖZET KİMİ HAZIR YEMEK KONSERVELERİNİN CAM KAVANOZDA STERİLİZASYONU KONUSUNDA ARAŞTIRMA ERSUS, Seda Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Prof. Dr. Ünal YURDAGEL Ocak 1999, 99 sayfa Bu tezde, "barbunya pilaki", "etli türlü" ve "yaprak sarma" olmak üzere üç çeşit hazar yemek konservesi kullanılmıştır. Denemelerde hazır yemek konservelerinden "barbunya pilaki" ve "etli türlü" hazır yemek konservesi cam kavanozda ve iki farklı sterilizasyon sıcaklığında (1 15° ve 120°C) amaçlanan sırası ile Fo 3 ve Fo 6 değerine ulaşmak için gerekli süreler kadar sterilize edilmiştir. Yaprak sarma hazır yemek konservesi ise 108°C sıcaklıkta sanayii şartlarında, cam kavanoz içinde sterilize edilmiştir. Yapılan fiziksel, kimyasal, duyusal ve mikrobiyolojik analizler sonucunda üç çeşit hazır yemek konservesinin ısıl işlem koşullarına bağlı olarak, tercih nedeni olan kalite özellikleri ve mikrobiyolojik yönden güvenilirliği irdelenmiştir. Anahtar sözcükten Hazır yemek konservesi, sterilizasyon, Fo değeri, cam kavanozÖğe Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier(Elsevier Sci Ltd, 2007) Ersus, Seda; Yurdagel, UnalThe acidified ethanol extracts of black carrots which has a high anthocyanin content (125 +/- 17.22 mg/100 g) were spray dried using a range of maltodextrins [Stardri 10 (10DE), Glucodry 210 (20-23DE) and MDX 29 (28-31 DE)] as a carrier and coating agents, at 3 different inlet/outlet air temperatures with constant feed solid content (20%). Higher inlet/outlet air temperatures caused greater anthocyanin loss during spray drying. The quality attributes of the powders which were produced at optimum drying temperatures (160 degrees C) were characterized by their anthocyanin content, antioxidant capacity, L*, a*, b*, C* and H degrees values, dry matter content and hygroscopicity. The best dried pigment containing powder was found where the Glucodry 210 was used as wall material. Scanning electron microscope was used for monitoring the structures and size (3-20 mu m) of the powders. For determination the stability and half-life period of microencapsulated pigments, samples were stored under different storage temperatures (4 degrees C and 25 degrees C) and light illumination (3000 lx). (c) 2006 Elsevier Ltd. All rights reserved.Öğe Optimization of Cellulose Extraction Parameters and Production of Nanocellulose from Black Carrot Juice Wastes(Univ Namik Kemal, 2024) Hayatiglu, Nergiz; Tekin, Idil; Ersus, SedaAgricultural wastes are abundant worldwide with increased production and consumption activities as a result of human population growth. Waste recycling processes, which are important to support sustainable production, remain popular due to the increasing amount of agricultural waste. In particular, there are various studies on the recovery of valuable components from waste. In this context, the recovery of cellulose and nanocellulose from waste, which has the potential to be used and applied in many sectors, especially in food, draws attention. Although black carrot juice waste, which is one of the important agricultural wastes, is frequently used in the production of natural colorants, it was used for the production of cellulose and nanocellulose in this study due to its high cellulose content. Response Surface Method -Central Composite Design was used to improve the alkaline extraction conditions of cellulose for the optimum yield and whiteness index by using process parameters of NaOH concentration (2-12%), process temperature (25-110 degrees C), and time (60-240 min). The optimum process parameters were determined as the NaOH concentration (7.06%), process temperature (44.83 degrees C), and time (114.21 min) for alkaline extraction of cellulose from black carrot juice waste where the yield of cellulose was 22.90 +/- 2.48%, and whiteness index was 60.32 +/- 0.07%. Nanocellulose was produced from cellulose obtained from black carrot juice waste by acidic hydrolysis using 25% H2SO4. Nanocellulose yield and whiteness index were found as 15.76 +/- 0.16% and 58.77 +/- 0.26% respectively. The average diameter (61 +/- 2.89 nm) and length (281 +/- 18.50 nm) of the nanocellulose were determined by Atomic Force Microscopy (AFM). As a result of the Fourier Transform Infrared (FTIR) spectroscopy, it was determined that non -cellulosic components were removed.Öğe Optimization of enzyme assisted extraction of protein from the sugar beet (Beta vulgaris L.) leaves for alternative plant protein concentrate production(Elsevier Sci Ltd, 2021) Akyuz, Ayca; Ersus, SedaThis research focused on the effect of temperature (25-75 degrees C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectric-ammonium sulfate precipitation method. At the optimized condition of temperature 54.25 degrees C, 81.35 min, and solvent/solid ratio of 27.65 mL/g, the protein yield was found 55.15%. the protein yield has reached 79.01% with an increase of 43.27% with the aid of the enzyme assisted extraction. the physicochemical properties were determined for revealing its potential use in food industry. It is promising that the isolated protein concentrates (SPC-IAP) show high protein content (69.08% d.b) as well as high solubility (98.71% at pH 7.5). SPC-IAP's high brightness (L* = 79.55), low redness (a* = 0.33) and low yellowness (b* = 13.27) values are encouraging for food industry.Öğe Optimization of Hoagland solution macro-elements as a culture media, for increasing protein content of duckweeds ( Lemna minor )(Elsevier Sci Ltd, 2024) Akyuz, Ayca; Ersus, SedaThis study aimed to increase the protein content of duckweed, a promising alternative to animal proteins and a sustainable source of plant protein cultivated via soilless agriculture, by manipulating the culture medium conditions (Hoagland solution). The contribution percentages of KH 2 PO 4 and Ca(NO 3 ) 2 , pivotal macro -elements in Hoagland solution affecting duckweed protein content, were determined using Plackett-Burman factorial design as 33.06 % and 36.61 %, respectively. Additionally, optimization was conducted employing response surface methodology, incorporating pH alongside KH 2 PO 4 and Ca(NO 3 ) 2 . Under optimal conditions of 3.92 mM KH 2 PO 4 , 7.95 mM Ca(NO 3 ) 2 , and 7.22 pH, the protein content of duckweed increased significantly, reaching 51.09 % from 39.81 %. The duckweed cultivated in modified Hoagland solution exhibited protein content of 41.74 %, while duckweed grown in commercial Hoagland solution displayed protein content of 33.01 %. This study showed protein content of duckweed could significantly increase according to the growth medium and showcasing its potential as a sustainable source of plant protein.Öğe Single and combined decontamination effects of power-ultrasound, peroxyacetic acid and sodium chloride sanitizing treatments on Escherichia coli, Bacillus cereus and Penicillium expansum inoculated dried figs(Elsevier, 2021) Gorguc, Ahmet; Gencdag, Esra; Okuroglu, Fulya; Yilmaz, Fatih Mehmet; Biyik, H. Halil; Kose, Senem Ozturk; Ersus, SedaMicrobial contaminations and related issues are causing serious economic losses to the global trade of dried figs. A significant amount of dried figs are rejected at the customs gates after legally required analyses, which in turn brings several problems covering the destruction of foods, environmental hazards, and food safety issues. in the present study, Escherichia coli, Bacillus cereus, and Penicillium expansum inoculated (10(7) CFU/g) dried figs (Ficus carica cv. Sarilop) were subjected to sanitation treatments using ultrasound application (US; 100-600 W), peroxyacetic acid (PAA; 40-200 mg/L) and sodium chloride (NaCl; 4-12%); separately and/or in combinations using a central composite design by response surface methodology. in case of combined (dual/triple) treatments, the optimum process conditions were [US: 527 W, PAA: 148 mg/L], [US: 527 W, NaCl: 11.0%], [PAA: 108 mg/L, NaCl: 10.6%], [US: 203 W, PAA: 89 mg/L, NaCl: 10.4%]. Microbial decontamination by combined US and PAA showed 3.35, 0.93, and 0.90 log CFU/g while the US, PAA, and NaCl combination showed 3.09, 0.82, and 0.98 log CFU/g for E. coli, B. cereus, and P. expansum, respectively. The triple combination was found better for microbial decontamination as it consumed less US power in addition to less comparative concentrations of PAA and NaCl.