Yazar "Dikmetas, Dilara Nur" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    A novel exopolysaccharide from cold-adapted yeast Rhodotorula glutinis, along with structural, rheological, antioxidant, and antibiofilm properties
    (Springer Heidelberg, 2023) Oztekin, Sebahat; Dikmetas, Dilara Nur; Karbancioglu-Guler, Funda
    In the present study, a novel exopolysaccharide EPS-BMD26 produced by cold-adapted yeast Rhodotorula glutinis was structurally examined, along with its rheological, antioxidant, and antibiofilm properties. High-performance liquid chromatography (HPLC) analysis revealed glucose and galactose as two monosaccharide constituents. The functional groups within the EPS-BMD26 structure were detected by Fourier transform infrared (FT-IR) spectroscopy. The H-1 and C-13 nuclear magnetic resonance (NMR) spectra of EPS-BMD26 also confirmed its beta-D-glucan type with galactose residues with an average molecular weight of 118 kDa. Differential scanning calorimetry (DSC) analysis revealed that EPS-BMD26 had a high level of thermal stability, up to 326.16 degrees C. Scanning electron microscopy (SEM) analysis demonstrated that EPS-BMD26 had a porous microstructure with fissures. X-ray diffraction (XRD) analysis revealed its semi-crystalline nature. EPS-BMD26 showed moderate and concentration-dependent antioxidant potential recruiting different methods, including center dot OH, DPPH center dot, CUPRAC, and ABTS radical scavenging activities. Water-soluble EPS-BMD26 exhibited high water holding capacity of 190 +/- 0.22% with a water solubility index of 60.6 +/- 8.3%. At 1.25 mg mL(-1), EPS-BMD26 inhibited biofilm formation of Staphylococcus aureus ATCC 25923 by 79.5%. Rheological characterization revealed that the aqueous solution of EPS-BMD26 had shear thinning and pseudoplastic behavior. Given these properties, EPS-BMD26 may be a promising bio-hydrocolloid, antibiofilm agent, and food additive for industrial applications.
  • Küçük Resim Yok
    Öğe
    Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins
    (Amer Chemical Soc, 2023) Oztekin, Sebahat; Dikmetas, Dilara Nur; Devecioglu, Dilara; Acar, Emine Gizem; Karbancioglu-Guler, Funda
    Fungi-induced postharvest diseases are the leading causesof foodloss and waste. In this context, fruit decay can be directly attributedto phytopathogenic and/or mycotoxin-producing fungi. The U.N. SustainableDevelopment Goals aim to end hunger by 2030 by improving food security,sustainable agriculture, and food production systems. Antagonisticyeasts are one of the methods presented to achieve these goals. Unlikephysical and chemical methods, harnessing antagonistic yeasts as abiological method controls the decay caused by fungi and adsorbs and/ordegrades mycotoxins sustainably. Therefore, antagonistic yeasts andtheir antifungal mechanisms have gained importance. Additionally,mycotoxins' biodetoxification is carried out due to the occurrenceof mycotoxin-producing fungal species in fruits. Combinations withprocesses and agents have been investigated to increase antagonisticyeasts' efficiency. Therefore, this review provides a comprehensivesummary of studies on preventing phytopathogenic and mycotoxigenicfungi and their mycotoxins in fruits, as well as biocontrolling andbiodetoxification mechanisms.
  • Küçük Resim Yok
    Öğe
    Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
    (CRC Press, 2022) Devecioglu, Dilara; Dikmetas, Dilara Nur; Oztekin, Sebahat; Funda Karbancioglu-Guler
    This chapter primarily examines the most widely applied non-thermal processes to fruits and vegetables from a food safety perspective. In addition to microbial contaminants, which cause the consumption of these food products to be risky, pesticides, toxins, and process contaminants are included in the relevant headings. It is seen that although the results vary according to the process condition and the studied product, each applied process offers significant advantages in itself. The effectiveness of cold plasma, irradiation, high hydrostatic pressure, ozone, pulsed electric field, pulsed light, supercritical carbon dioxide, and ultrasound processes is emphasized in ensuring food safety for fruits and vegetables. In addition, parameters such as quality and sensory that may be affected by the process application are also mentioned, and the potential of processes for application is explained. © 2022 selection and editorial matter, M. Selvamuthukumaran; individual chapters, the contributors.