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Öğe Catalase positive cocci and volatile compounds in fermented sausages(Elsevier Science Bv, 2014) Kamiloglu, Aybike; Sayin, Bilge; Kaban, Guzin; Kaya, Mukerrem[Abstract Not Available]Öğe Changes of some bioactive and physicochemical properties during the black tea processing(Wiley, 2022) Balaban, Osman Tolga; Kamiloglu, Aybike; Kara, Hasan HuseyinIn this research, some physical and bioactive properties of tea samples collected from every processing stage of black tea production were investigated. The processing stages were significantly effective on the investigated properties (moisture content, color parameters [L*, a*, and b*], and pH values the total phenolic substance, antioxidant activity) (p < 0.01). The antioxidant activities were found to be at a high level in fresh tea but decreased during the processing stages. Furthermore, the lowest activity was observed in the drying stage for extracts prepared with water and in the drying and sorting stages for extracts prepared with ethanol. In addition, it was determined that palmitic acid, myristic acid, and capric acid as saturated fatty acids, oleic acid, heptadecenoic acid, and eicosenoic acid as unsaturated fatty acids formed the fatty acid profile. Palmitic acid was determined to be the dominant fatty acid in tea samples. Practical Application Tea is a beverage known to have positive health effects. The chemical structure of tea is very effective in providing these positive effects on health. Black tea production takes place in five stages in general terms (withering, rolling, oxidation, drying, and sorting stages) after the harvesting. These processes are very effective in the quality properties of tea. This research provides information about effects of processing stages on black tea. Our results demonstrate that processing was significantly effective on the physicochemical and bioactive properties of tea. Functionality of bioactive compounds could be maintained by optimization of the applied processes.Öğe Comparative evaluation of different drying techniques for beef meat(Wiley, 2023) Kamiloglu, Aybike; Elbir, Tugba; Dolek, Muzaffer; Esrefoglu, Emine SedanurThe study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between .005 and .009 g water/g dry mat -ter, it varies between .014 and .166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convec-tive drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ?E, C*, and h degrees values, convective drying at 80 degrees C provided the closest color characteristics to fresh meat.Öğe Effect of different carbon sources on exopolysaccharide production of Lactiplantibacillus pentosus KS27 and optimization of production conditions using Box-Behnken designing(Springer Heidelberg, 2023) Bekar, Fevzi; Kamiloglu, AybikeThis study aimed to determine the exopolysaccharide (EPS) production of Lactiplantibacillus pentosus KS27 depending on temperature, incubation time, and medium composition and to determine the optimum conditions. Characterization was carried out for the exopolysaccharide produced under optimum conditions. In the study, three different conditions (25 degrees C, 35 degrees C, 45 degrees C) were used for temperature, glycerol, and sucrose as media, and three different periods (24 h, 36 h, and 48 h) were used. It was determined that the solubility of EPS produced under optimal conditions had the highest water content (98 +/- 0.01%), while the water binding capacity was also found to be as high as 1970 +/- 0.01% and complied with common EPS characteristics. Differential scanning calorimeter analysis showed a gradual deterioration up to 191.88 degrees C and a slow decline up to 400 degrees C. FTIR analysis deciphered peak values between 3289 and 517 cm(-1), and functional groups were detected. When the nuclear magnetic resonance (NMR) spectrum was examined, a heterogeneous structure appropriate to the structure of EPS was found by defining the peak entities in three separate regions.Öğe Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk(Pamukkale Univ, 2021) Kamiloglu, Aybike; Elbir, Tugba; Topcu, Kubra CinarThe goal of the present study was to investigate the effect of tarragon and ripening period on certain quality parameters and the volatile profile of sucuk (Turkish dry fermented sausage). Tarragon was used in sucuk samples at three distinct levels (0.25%, 0.50% and 0.75%), and tarragon-free samples were used as control. Analyses were performed on the 0., 3., 5., 7., 9. and 13. days of ripening time. Although the presence of tarragon did not affect L* and b* values, the pH, a* (P<0.01), aw (P<0.05), and TBARS values of the sucuk samples were statistically affected. Tarragon demonstrated antioxidant activity in sucuk in accordance with 90 % +/- 0.3 DPPH scavenging activity. When the volatile profile was evaluated, the key component affected by the addition of tarragon was determined as Anisole, p-allyl-. As a result, while an antioxidative effect was detected during ripening in the presence of tarragon in sausage, undesirable changes were not observed on some quality characteristics such as pH and a(w).Öğe Efficient production of acetone butanol ethanol from sole fresh and rotten potatoes by various Clostridium strains(Springer Heidelberg, 2023) Avci, Ayse; Kamiloglu, Aybike; Donmez, SedatThis study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). For this purpose, three strains, Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, were used and production experiments were performed in a simple media only composed of either fresh or rotten potato. Effects of potato concentration (100-400 g/L) and time (24-144 h) on the fermentation were determined using fresh potato. The highest ABE production was detected at 400 g/L potato concentration at the end of 96 h by all strains. Clostridium acetobutylicum DSMZ 6228 was the most efficient strain in producing ABE among the microorganisms tested. Total ABE productions by Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422 at 400 g/L in 96 h were 12.3, 17.6, and 12.0 g/L, respectively. The majority of the products was butanol that made up ca. 66-67% of total ABE. Significant amounts of ABE were also produced with rotten potato which was compatible with the results obtained with fresh potato. They were determined as 11.5, 17.1, and 9.6 g/L with Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, respectively. The results showed that rotten potato could be a good candidate as substrate for ABE fermentation.Öğe Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)(Springer, 2022) Kamiloglu, AybikeIn this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillusplantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L. plantarum KS-11 and L. pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.Öğe Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study(Wiley-V C H Verlag Gmbh, 2024) Baluken, Pinar; Kamiloglu, Aybike; Kutlu, NaciyeIn this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33 +/- 2025.94 ppm GAE, 9638.31 +/- 372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures. imageÖğe Impact of different microwave treatments on food texture(Wiley, 2022) Kutlu, Naciye; Pandiselvam, Ravi; Saka, Irem; Kamiloglu, Aybike; Sahni, Prashant; Kothakota, AnjineyuluElectromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.Öğe Impact of ultrasonication applications on color profile of foods(Elsevier, 2022) Kutlu, Naciye; Pandiselvam, R.; Kamiloglu, Aybike; Saka, Irem; Sruthi, N. U.; Kothakota, Anjineyulu; Socol, Claudia TereziaFood color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.Öğe Optimization of microwave-assisted biosynthesis of silver nanoparticle with tarragon extract(Springer Heidelberg, 2023) Altuncu, Fatma Kubra; Kamiloglu, AybikeResponse surface method was used to optimize microwave-assisted silver nanoparticle production with tarragon extract. As a result of the optimization study, tarragon silver nanoparticles (TAgNPs) were produced from 43 conditions with a degree of desirability of 1, with a processing time of 5.25 min, AgNO3 concentration of 9.89 mM, and tarragon extract concentration of 14.80%. Among the variable parameters, AgNO3 concentration affected TAgNP synthesis depending on processing time and tarragon extract concentration; tarragon extract concentration was found to significantly affect nanoparticle formation. TAgNP produced under optimum conditions was found to be crystalline, with a spherical surface morphology and an average particle size of 16.56 nm, with scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction diffractometry (XRD) analyses. TAgNPs showed inhibitory effect for Escherichia coli BC 1402, Bacillus cereus BC 6830, Salmonella typhimurium RSSK 95091, Yersinia enterocolitica ATCC 27729, and Staphylococcus aureus ATCC 25923 microorganisms. The minimum inhibition concentrations were 10 mu g/mL for B. cereus BC 6830, 50 mu g/mL for E. coli BC 1402, S. typhimurium RSSK 95091, and Y. enterocolitica ATCC 27729, and 25 mu g/mL for S. aureus ATCC 25923.Öğe Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system(Springer, 2024) Aldemir, Hazal; Kamiloglu, Aybike; Cakir, OzlemThe aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box-Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 +/- 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 +/- 0.7 g oil/g pectin and 8.1 +/- 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.Öğe Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)(Sage Publications Ltd, 2023) Memis, Habibe; Bekar, Fevzi; Guler, Cagri; Kamiloglu, Aybike; Kutlu, NaciyeThe aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH center dot % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH center dot scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R-2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.Öğe Optimization of Ultrasound Extraction of Phenolic Compounds from Tarragon (Artemisia dracunculus L.) Using Box-Behnken Design(Springer Heidelberg, 2022) Kutlu, Naciye; Kamiloglu, Aybike; Elbir, TugbaIn this study, ultrasound extraction of bioactive compounds from tarragon was examined as a sustainable technology. Pure water, which is a green solvent, was used as solvent. Box-Behnken was used in the experimental design, and ultrasonic power, extraction time and solvent-to-sample ratio were determined to be independent variables. The physicochemical properties were determined by physical (color, pH, Brix) and chemical analyses (antioxidant activity, total flavonoid and total phenolic compound (TPC)) in the extracts obtained under different conditions. Optimum conditions were found to be 73.9% ultrasonic power, 43.2 min sonication time and 10 mL/g solvent-to-sample ratio. The composite desirability (R-2) of optimum conditions was 99.3% after optimization. Since high efficiency was obtained in a short time with ultrasound extraction, it was found to be quite good in terms of energy savings. That is, the highest TPC was obtained with a sonication time of 45 min with this method, while similar TPC in the control group (maceration) was obtained in 24 h. In the optimum conditions, extraction with other green solvents (ethanol and deep eutectic solvent-DES) was carried out and bioactive compound yields were compared. For different solvents compared under optimum conditions, ethanol gave higher yields in terms of TPC, while higher yields were obtained in samples using water as solvent for some antioxidant activity values. The results obtained with DES were not as high as expected, and this resulted in the conclusion that a hydrogen bond donor is not suitable for obtaining bioactive compounds from tarragon.Öğe Probiotic meat products(Elsevier Science Bv, 2014) Sayin, Bilge; Kamiloglu, Aybike; Kaya, Mukerrem; Kaban, Guzin[Abstract Not Available]Öğe Response of Probiotics and Yeast Added in Different Doses to Rations of Anatolian Merino Lambs on Fattening Performance, Meat Quality, Duodenum and Rumen Histology(Kafkas Univ, Veteriner Fakultesi Dergisi, 2021) Tekce, Emre; Bayraktar, Bulent; Aksakal, Vecihi; Dertli, Enes; Kamiloglu, Aybike; Karaalp, Musa; Timurkaan, SemaThis study investigated the effects of dietary probiotics (Lactobacillus reuteri E81 [LRE], Lactobacillus rhamnosus GG [LRG]), yeast (Saccharomyces cerevisiae S81 [SCSI), and their combined supplementation on fattening performance (BW, DWG, Fl, and FCR), meat quality, and rumen and duodenum histology in lambs. The study material comprised ninety 2.5-month-old Anatolian Merino lambs, and the trial was conducted for 70 days. Nine trial groups, each composed of 10 animals, were established. This study demonstrated that, when compared to the control group, the best fattening performance was achieved in the lambs that received 600 ppm of dietary LRE. Neither visceral organ weights nor rumen and duodenum histology was affected in the groups that received the tested feed supplements. Of the meat colour parameters investigated, the L* value was observed to have increased in the groups that were given feed supplements, excluding Groups LRE-600 and SCS-300. It was determined that the probiotic supplements had no effect on the a* and b* colour parameters, but affected the meat pH value. In conclusion, the assessment of the effects of different doses of dietary probiotics, yeast, and probiotic-yeast combinations on performance parameters, visceral organ weights, and meat quality in Anatolian Merino lambs showed that the best results were achieved in the group that received 600 ppm of LRE alone.Öğe Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)(Springer, 2020) Kamiloglu, Aybike; Kaban, Guzin; Kaya, MukerremPurpose Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. Methods For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. Results These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 degrees C compared with 15 degrees C and 45 degrees C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. Conclusions All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.Öğe Ultrasound assisted choline chloride-based deep eutectic solvent extraction of bioactive compounds from salsify (Tragopogon buphthalmoides (DC.) boiss. Var. Latifolius Boiss.): A Box-Behnken design approach for(Elsevier, 2024) Yilmaz, Ozlem; Abca, Tugba Elbir; Kamiloglu, Aybike; Kutlu, NaciyeThis study aimed to investigate the ultrasound -assisted extraction of bioactive compounds from salsify using deep eutectic solvents (DESs) with different molar ratios. For this reason, total phenolic (TPC), total flavonoid (TFC) compounds, and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity (DPPH center dot), and ferric reducing antioxidant power (FRAP)) of extracts prepared with DES were investigated with an experimental design and optimization study conducted for this purpose. An extraction time of 40.15 min was determined as the optimal condition. Under these conditions, a molar ratio of 3:1 (acetic acid:choline chloride) and a water ratio of 42.17 % provided the highest phenolic/flavonoid compounds and antioxidant activity. Correlations between water ratio, molar ratio, and sonication extraction time were determined using principal component analysis (PCA). In conditions where TPC, FRAP, and DPPH center dot were high according to PCA, it can be concluded that the extraction time, water ratio, and molar ratio are at high levels; contrarily, TFC is at a low level. In conclusion, ultrasound -assisted extraction using DES proved effective for salsify. Therefore, choline chloride -based DESs, can be recommended as environmentally friendly green solvents and an alternative to organic solvents for the extraction of bioactive compounds from salsify.Öğe Ultrasound-assisted deep eutectic solvent extraction of bioactive compounds from persimmon calyx(Wiley, 2024) Kutlu, Naciye; Kamiloglu, Aybike; Abca, Tugba Elbir; Yilmaz, OzlemThis study aimed to investigate the ultrasound-assisted extraction of bioactive compounds from persimmon (Diospyros kaki) calyx by deep eutectic solvents (DES) with different molar ratios. For this reason, the prepared DES extracts' total phenolic-flavonoid compounds and antioxidant activities (1,1-diphenyl-2-picrilhydrazyl radical scavenging activity [DPPH center dot], Cupric Reducing Antioxidant Capacity (CUPRAC), and ferric reducing antioxidant power [FRAP]) were investigated as a result of the experimental design and optimization study conducted for this purpose. A sonication time of 20 min was determined as the optimal condition. Under these conditions, a molar ratio of 1.9:1 (lactic acid:choline chloride) and a water ratio of 70% provided the highest phenolic/flavonoid compounds and antioxidative activity. Correlations among water ratio, molar ratio, and sonication time were determined using principal component analysis (PCA). In conditions where total flavonoid compound, FRAP, and DPPH center dot are high due to PCA, it can be concluded that the sonication time is at high level; on the contrary, the water and molar ratios are at low level. In conclusion, ultrasound-assisted extraction using DES proved effective in persimmon calyx. Therefore, it can be recommended to use these environmentally friendly green solvents as an alternative to organic solvents in preparing extracts in various fields. Practical Application: This study shows the effectiveness of the ultrasound-assisted green extraction method using persimmon calyx specified as waste. These findings are compelling in the food industry in terms of consumers being now aware of green technology and the discovery that calyx is a good source of bioactive compounds.
